Meet Derrick Andrew Marais, a proud International Hotel School alumnus whose journey in hospitality has been shaped by a passion for people, service and creating memorable experiences. Since graduating from the International Diploma in Traineeship Programme in 2007, Derrick has built a rewarding career that has led him to his current role as Restaurant Manager at the award-winning Upper Union. His story reflects the power of hands-on experience, strong leadership and a genuine commitment to making both guests and team members feel valued. Please introduce yourself and tell us which programme you completed and in which year.Derrick Andrew Marais and I completed an international Diploma in Traineeship Programme. (3-year course). Graduated in 2007, starting my first placement at The Royal Hotel in KZN, my second year at Plett Park in Plettenberg Bay, and third final year at the Peninsula All-Suite Hotel. What inspired you to pursue a career in the hospitality industry?During high school, I had a waitering job in a German bistro restaurant and in that time grew to become Relief Manager of the restaurant and operations of it. After high school, and with encouragement from my mother, I decided to apply for IHS. I enjoyed making people happy through service and the theatrics and art of what hospitality is and can be and how you can make a difference in people lives even if just making them feel looked after. What is one standout moment or achievement from your time studying that you’re most proud of?My graduation, as I was the only one in my family to have graduated from a tertiary education and seeing how proud I made my mother. Secondly, the journey it took me on discovering travel within my own country leading me to be living in CT from KZN. Helped me gain my independence as a young adult and grow. Meeting the people along the way and the memories made from those. How has your training prepared you for the real-world hotel/restaurant/kitchen environment?The practical side of it, enormously. The theoretical part was required to ensure the basic understandings of how the industry operates. However, being in operations itself teaches you so much more and then some, and at the same time meeting so many people and the opportunity to make a difference in so many people’s lives even if it was just for a moment. Where are you currently working, or what are you currently focused on in your journey?I am currently the Restaurant Manager of Upper Union Restaurant. We opened with the sight set of being an award-winning restaurant which we have successfully done for the past 4 years. Obtaining 1 star status in the Eat Out awards consistently, along with the Luxe and Gourmet guide 1 star award status. Currently the team and I are focused on trying to achieve 2-star status. What type of hospitality leaders do you aspire to be, and what kind of food or beverage best represents you?As a role model, a huge influence for me was my facilitator previously from IHS – Pauline Fredericks – because of how passionate she was and how each day can be filled with joy and laughs in the industry, even on the bad days. Always cared and was always willing to help. She became like a mother figure to me. Personally, I aspire to be a logical, calm and dedicated leader that team members that work for or with me are comfortable in what they do, comfortable enough to come to me when things are tough or even great. Giving them a sense of achievement of realising that in this industry they can achieve a lot more than what they initially thought they could or what was available for them to achieve and have fun doing it. Taking what I know and sharing with them so they can grow and learn. At the same time being super guest focused so that in events and times connections are made through hospitality provided to guests and not just service. Why do you think you would be a great fit for a televised cooking competition?I don’t actually; to be honest. I have never been partial to the public appraisal of what I do. I rather much prefer to watch the celebration of my teammates and support them in that. From the side lines if that makes sense. What sets you apart from other hospitality leaders or graduates?If there is anything I learned from my time studying hospitality that I always keep directing or influencing my decisions are “The Moment of Truth” – so the first impression the guest gets of the establishment, person or service is a huge influencing factor for guests or patrons. Using that with being a logical and practical thinker, and a dedicated team player. Your team’s “Moment of Truth” towards you as a leader is also important, not just the guest. The team is the first and foremost important. Once you have a loyal and dedicated team behind you who sees you not just as simply one of them and doing their work to show them you know how to do it but realising that each and every single team member is different and not just another penguin in a waistcoat uniform employed to provide guest service, you will win, and loose, but that is life. What’s important is that each team member (like guests) feel valued, cared and looked after. Nourished one might say. Secondly, “Using you resources readily available to you” – not to sound harsh or derogatory but that includes your team. Once you are aware of who your team members are as individuals, what drives them, what sparks their passion and then utilising them in scenarios or positions that are well suited for them to naturally thrive with their strengths, this allows them to openly be accepting and curious for challenges, growth and development. “Make it better” so to say, personally and professionally. What advice would you give to aspiring students who are thinking of… Continue reading Meet Derrick Andrew Marais
Kenny Chivandire: A Young Chef Committed to Excellence
For many culinary students, the journey into professional kitchens begins with curiosity and awillingness to learn. For Kenny Chivandire (IHS Cape Town, Class of 2025), it has also become a commitment to discipline, growth and steadily pushing his craft further with every opportunity. During his time at International Hotel School, Kenny stepped into competitive culinary environments, refined his skills and embraced challenges that pushed him beyond the classroom. He has already gained experience working in the United States, giving him early exposure to an international kitchen and the realities of the global culinary industry. In this conversation, Kenny reflects on the mindset shaping his journey, what pursuing excellence means to him as a young chef and the lessons he is carrying forward as he continues to grow in his career. When you reflect on your journey at International Hotel School, what are you most proud of? I’m most proud of the standards I set for myself early. At IHS, I realised that technical skill is only one layer of success — composure, discipline and leadership presence are equally important. I focused on building habits that translate internationally: structure, respect for hierarchy and precision under pressure. Those foundations now allow me to operate confidently in high-performance environments. I’m deeply grateful for the mentorship and belief invested in me by Chef Cody Dodgen, Lynn Naidoo, Chef Denica Williams, and many others. Their guidance reinforced a standard I had already committed to — to pursue excellence relentlessly and to represent the institution at the highest level. You stepped into competitive culinary spaces during your studies. How did those experiences shape you? Competition refined my understanding of excellence. It exposed the difference between good and exceptional. Competing taught me that confidence doesn’t come from talent — it comes from repetition and refinement. It pushed me to study technique deeper. In competitive environments, execution must be intentional — every garnish, every temperature, every movement. That sharpened my attention to detail and strengthened my mental resilience. More importantly, it taught me that pressure is a privilege. Embrace the pressure. It reveals who you are becoming. At just 19, you were already standing out in the industry. What mindset helped you push beyond expectations? I approached every kitchen as an audition — not for approval, but for growth. It was always ME versus ME. I never wanted to be the most comfortable person in the room. I wanted to be the most prepared. That mindset created momentum early in my career and positioned me to take on international opportunities ahead of schedule. I wanted the responsibility and I showed up with unquestionable desire. You began working in the United States before graduation. What was that transition like? The transition was immediate and demanding — exactly what I needed. International kitchens operate at a different rhythm. Standards are non-negotiable and performance must be consistent from day one. That experience accelerated my professional maturity and strengthened my adaptability in diverse, multicultural teams. It confirmed that my training and discipline travel well. What has working in the USA taught you about the global culinary industry — and about yourself? It reinforced that hospitality at the highest level is about systems, leadership and consistency. Working in the United States broadened my perspective on scale, efficiency and innovation. It also showed me that I thrive in ambitious environments — spaces where expectations are elevated and growth is continuous. I’ve grown to crave challenges, and I relish any opportunity to smash through my limitations. How did International Hotel School prepare you for working overseas? I believe IHS saw the vibrant flame beyond my spark. IHS emphasised structure and accountability. That preparation allowed me to enter international kitchens already understanding hierarchy, timing and professional conduct. Beyond technique, IHS instilled presence — how to carry yourself, communicate effectively and contribute meaningfully to a team culture. We were always reminded of the challenges and expectations ahead in the elite teams we looked to join, and it pushed me to never settle for any output that was sub-par. You’ve expressed interest in working in a Michelin-star establishment in Europe. What drives that ambition? I am drawn to environments where precision is non-negotiable and refinement is constant. Michelin-level kitchens represent a culture of excellence — where discipline meets artistry. My ambition is not simply to work in such environments, but to grow within them, contribute value and eventually help shape them. Long-term, I see myself operating at the intersection of fine dining, international collaboration and curated culinary experiences. Chef Dominique Crenn is someone you admire for never settling for average. How do you personally define excellence in the kitchen? Excellence is what you do when nobody is watching. It is the willingness to endure long, quiet hours refining your craft, knowing that the spotlight is temporary — but your standard is permanent. When the opportunity arrives, you don’t chase validation. You demonstrate readiness. It is respect for ingredients, clarity of technique and leadership in service. It is understanding that the guest experience begins long before the plate leaves the pass. Excellence is intentional. What advice would you give current students who dream of building an international culinary career? Build discipline first. Exposure follows competence. NEVER stop showing up, those countless hours in the shadows will set you light years ahead when the time comes to display readiness. Be coachable. Seek discomfort. Traveling and competing are powerful experiences, but they mean little without strong fundamentals and humility. The industry rewards preparation and character. Invest in who you are becoming — the opportunities will align accordingly. Kenny’s journey is still unfolding but his experiences already highlight the value of discipline, curiosity and a willingness to embrace challenges early in your career. From culinary competitions during his studies to gaining experience in an international kitchen, each step has contributed to shaping the chef he is becoming. As he continues to learn, grow and pursue opportunities in kitchens around the world, Kenny remains focused on refining his craft and building a… Continue reading Kenny Chivandire: A Young Chef Committed to Excellence
