Marlo Swigelaar

I aim only to gain the nessesary work experience to further my skill and practical knowledge that the field offers to further aid the multiple paths of the hospitality and catering industries.

I am a newly graduate at the chefs training and innovation academy stellenbosh university and earned the city and guilds merit. Thus tge hours soent on campus in the kitchen environment earns me some onsite work experience. That of a period of 18 months experience. 

Chefs training and innovation is a chef school with the most practical learning environment introducing students to the high-stress an fast paced aswell as a high demand on the quality of all aspects taught during the course.  A real time and very proffesional introduction to tho whom realy aspire to be taken seriously and recognised as a culinary artist