Senior sous chef Fredrick Tshikuvhe has been working in The Michelangelo's kitchens since the hotel opened in Sandton 20 years agoMy first job in the hospitality industry was in 1984 as a pastry chef - with a little bit of knowledge - at the Holiday Inn in Sandton.My passion for pastry and cooking came from my father, who was a domestic cook during the 1950s, so I guess it's in my blood.When I was approached to join The Michelangelo Hotel I had no idea where it was situated and when I entered the hotel it was still a building site.I have worked under 10 different executive chefs in my 20 years at the hotel. My motto is to listen, take instructions, ask questions and try to adhere to whatever they tell you.My best cheffing moment at the hotel was when the then executive chef Garth Shnier served my berry crème brûlée creation at a gala dinner; it has become the hotel's signature dessert. We are serving this special dessert at The Michelangelo's 20th birthday celebrations [next month].Braised lamb shank created by Michelangelo executive chef Trevor Boyd sells like hotcakes in the hotel's Piccolo Mondo restaurant. It's one of my favourite dishes.I can't work in the kitchen without my Victorinox boning knife, it never leaves my side.Life is full of surprises. I recently discovered I was 62 - if my uncle is telling the truth. I thought I was 61.Celebrate The Michelangelo Hotel's 20th birthday at its Piccolo Mondo restaurant with the Sunday Times.Date: September 1 2016Time: 7pmCost: R395 per person for a five-course meal, wine includedBookings:michbanq1@legacyhotels.co.za..