I originally worked as a flight attendant. I then studied at Prue Leith College in Centurion, which gave me my cheffing foundation. My work ethic and skill set was founded in their kitchens.
I was lucky enough to work in a Michelin star restaurant in Italy. This came about because I enrolled in an international cooking course at the esteemed Alma Scuola di Cucina in Colorno. I graduated top of the class and got the honour of working at a high-end restaurant called La Fiorida in Lombardy under chef Gianni Tarabini.
I started a bit later than usual for chefs. Being black and female in a male-dominated profession is a big hurdle, but I think I proved I could do it.
The expectation of female chefs from their male counterparts is that we are softer, slower and only good at things like pastry. Breaking down these notions was hard and I think graduating top of the class and moving on to open La Petite Maison made me feel it wasn't just an illusion.
Co-owning a restaurant comes with its own challenges. Finding the space and watching it transform from a mattress shop to the beautiful space it is now was surreal. It was like watching a dream manifest in slow motion. The lows are definitely those unexpected teething issues, dealing with stage four load-shedding on important nights ...
Between myself and my business partner chef Timothy Stewart we each have our strong points. But in a restaurant with only two chefs who double as managers, accountants, plumbers and electricians there is very little division of labour. We jump in and help each other.
I try to create dishes that are beautiful works of art. I feel an intrinsic connection to each dish and it is almost like putting a piece of yourself onto the plate. The small touches make all the difference.
At La Petite Maison we offer a unique list of wines. Travelling in Europe was an inspiration. In Paris there's a wine revolution going on. People are breaking rules and the results are spectacular. There are wine makers in SA doing similar things. Mpumi from Magna Carta is breaking rules.
There are still some foods that haunt me from my childhood — Bully Beef being one, and a certain brand of fish paste, another.
• La Petite Maison, 7th St, Melville, JHB is open for lunch and dinner Wednesday - Sunday. For reservations, e-mail maisonmelville@gmail.com or call 010-593-7986...