A Chef to Talk but not to Cook

Don't forget our Club Assembly this coming Saturday 23rd January, 9,00am at the SA Chefs Association Boardroom. We will be finished by lunchtime. Ensure that you let Graham Donet know about your attendance for tea & coffee purposes!

Our Guest Speaker this week is Trevor Boyd. After completing his National Diploma in Catering Management at the present-day University of Johannesburg School of Tourism & Hospitality, Trevor worked as a chef on Rovos Rail, before joining the Rand Aid Association, where he was part of a brigade that prepared meals for 3 000 people a day. He then joined Fedics and worked in a variety of establishments such as Carnival City and the Country Clubs in Johannesburg and Woodmead. In October 2002, Trevor took up a position in at the Mount Nelson Hotel under Garth Stroebel, before being transferred to the renowned Cape Colony Restaurant as senior sous chef. After this he took up positions of executive chef at the Mount Grace Country Hotel, Le Franschhoek Hotel & Spa as executive chef, and is currently executive chef of the Sheraton Hotel Pretoria.

Trevor joined Team South Africa in 2000 and went on to compete with the Team in the American Culinary Classic in Chicago in 2003. In 2004, Trevor and the Team competed in the IKA Culinary Olympics in Erfurt, and Trevor’s latest competition was the Food & Hotel Asia 2006 Culinary Challenge in Singapore, where the Team won two silver medals.

Trevor was a member of the Senior Squad in last year’s Culinary Olympics and was part of the Team that won the gold! He is currently at the HTA School of Culinary Arts and is the Manager of Culinary Team SA.