FERNDALE – Daniel Nigrini was awarded The Goldcrest HTA (Hospitality Trainers and Associates) In-Service Apprentice Chef of the Year at HTA School of Culinary Art in Ferndale on 23 May.
After receiving the award he was asked by a number of renowned food establishments to provide his CV.
Since then, no better job offers have been made to him, and he still works at Leriba Hotel and Spa in Centurion.
“My ambition for the future is to stand out from other chefs,” said the 24-year-old man who resides in Carletonville, a town in the west of Gauteng near the border with the North-West province.
“I want to be recognised but I still have a lot to learn. It would be an honour for me to represent the country in the Culinary Olympics.”
His head chef, Jan Botha, believes in him.
“He is an all-rounder,” he said when asked about Nigrini’s strongest feature.
“But he is good in the hot section and pays attention to detail.”
The competition in Ferndale was a first-class event with the judging panel comprising Kirsten Howell (winner of 2013), Klaus Beckman (manager of Junior Culinary Team South Africa), David Keir (Fedics Group executive chef) and Dirk Gieselmann (executive chef for Four Seasons Hotel The Westcliff).
Chef Kabelo Segone of HTA and Director of Education of the South African Chefs Association, played the role of kitchen judge.
Details: HTA School of Culinary Art 011 285 0916/37; operations@htatrain.co.za
