Graduate of HTA School of Culinary Art

I think this is the perfect career for creative and interactive people. It allows one to be challenged every day and no two days are ever the same.

Being a chef encompasses not only creativity and artistic flair, but a burning desire to achieve perfection time and time again.

In order to be the best you need to constantly educate yourself and break common moulds. It's a job that extends beyond a nine-to-five day, from Mondays to Fridays.

BUTTERNUT AND SWEET POTATO PIE

Serves 8

Pastry:

90ml ( cup) butter

45ml (3 tbsp) icing sugar

1 large egg, beaten

120g (1 cup) cake flour

Filling:

200g butternut, peeled and cubed

100g sweet potato, peeled and cubed

160g sugar

50ml lemon juice

300ml water

1 cinnamon stick

5ml (1 tsp) vanilla essence

2cm fresh root ginger, peeled and grated

Thinly peeled rind of 1 orange

Method:

For the pastry, preheat the oven to 180°C. Cream together the butter and icing sugar, then whisk in the egg. Fold in the flour and knead to form a smooth dough. On a flat surface, roll out the pastry very thinly and line a greased pie tin. Reserve the remaining pastry for lattice. Bake blind for 20 minutes or until light brown. Roll out the remaining pastry and cut into 2cm-thick lengths.

For the filling, place the butternut, sweet potato, sugar, lemon juice and water in a saucepan and bring to the boil. Add the cinnamon, vanilla, ginger and orange peel. Reduce the heat and simmer until the mixture is the consistency of thickish jam. Spoon the filling into the pastry case and crisscross the lengths of pastry over the top of the pie, tucking the ends in. Brush with egg wash and bake at 180°C for 12 minutes, or until golden. Serve with whipped cream or vanilla ice cream.