Head of Capsicum Culinary Studio’s Boksburg campus

 Meet Jacqueline Naicker

Meet Jacqueline Naicker who has been at the helm of Capsicum Culinary Studio’s Boksburg campus for almost two years. Despite joining Capsicum at the height of the pandemic and the subsequent lockdown restrictions, Naicker has continued to keep the campus running as smoothly as possible, providing the best culinary education for her students.
 
Naicker, who lives in Mondeor, is optimistic about the hospitality industry going forward, but believes that 2022 will be an adjustment, and that it will require patience before the industry can see the rewards.
 
“Socialisation and food will continue to comfort the masses who have been emotionally and physically drained by the events of the past two years,” she says.
 
Naicker, who describes herself as easy going and fun loving, says she is fascinated by the human desire to survive at all costs regardless of circumstance.
 
“I always cheer the underdog, possibly because I have seen so many students, who thought they would amount to nothing, achieve great success because someone believed in them.”
 
We sat down with her to ask her a few questions about Capsicum and herself:
 
What do you think makes Capsicum stand out from its competitors?
Our students are mentored by seasoned lecturers that believe in the value of developing every student’s potential and skill. They are exposed to guest lecturers and subject matter experts who make learning fun, yet afford them opportunities to emulate some of the great chefs of our time. Our passion for the industry is second to none and this is what drives our hands-on approach to learning. Capsicum is synonymous with high expectations, high standards and excellent execution. Our campuses are fun, social work hubs where talent is nurtured, characters are groomed and dreams are born.
 
Why is it important, do you believe, to study for a skills-based qualification?
Skills based qualifications are important because the culinary world thrives on well-developed skills, often measured and assessed. To develop the student, it’s important to know what they can do, where the gaps are, and in doing so determine their competency and track their growth.
 
How important is the culinary/hospitality industry to Capsicum when it comes to internships and how close are your partnerships with the industry?
Capsicum prides itself in harnessing strong relationships with the culinary and hospitality industry. Our students feed into the industry, working as interns in world-class kitchens, getting much needed exposure to industry standards and norms. We have established excellent relationships with our partners who source our graduates for employment. We are industries’ preference and this is often evidenced by ongoing requests for our students and graduates.
 
Is there a graduate that makes you proud?
Oh, there are many but a special shout out to Martin Ferreira, the owner of Café Patisse which has branches in Sandton and Emmarentia. Martin completed his Grand Diploma International, Chef's Management & Advanced Kitchen Management and then went to Switzerland to complete his Bachelors Degree in Culinary Arts.
 
Why is entrepreneurship important in the culinary industry?
It’s the backbone of industry and important to breed talented graduates willing to establish viable businesses to drive the economy. Entrepreneurial skills have to be taught with culinary skills as both are inter-connected. How one runs a culinary establishment, how to overcome pitfalls, how to maintain staff and a budget are all vital in the culinary industry.
 
What is your message for the class of 2022?
Be bold, be strong, you have endured much to get here. You will certainly be tested, but together, we can overcome all odds.
 
Enough about work – onto more fun, personal questions.
 
What are some of your favourite food programmes on TV?
MasterChef, Diners, Drive-ins and Dives and Chopped.
 
What chefs inspire you?
Guy Fieri, Bobby Flay and Nigella Lawson
 
Who are your foodie icons?
Jamie Oliver and Gordon Ramsay
 
What is your food philosophy?
Fat is flavour
 
What kinds of foods do you think are underrated?
Vegetable dishes
 
What is your favourite dessert?
A good chocolate mousse or a rich chocolate ice cream with toasted almonds and a hot fudge sauce.
 
The one dish you still want to master? 
The perfect meringue
 
Your favourite three ingredients
Rosemary, garlic, cream
 
How do you relax?
Reading is a passion and time spent with friends and family around a braai is my idea of relaxing.