Andile Sikhakhane is Chef Scott, a Durban-based pioneering private chef who’s cooked for many of South Africa’s elite. Internationally trained, he’s travelled extensively for work which, he says, broadened his culinary horizons and helped him develop his skills. To reach new clients, Sikhakhane creates culinary experiences, and has partnered with some impressive names such as Glenfiddich, Remy Martin and Graham Beck when hosting food and beverage pairings.
Sikhakhane is still humbled when people speak highly of him — whether it’s a student or one of his previous lecturers — a testament to his hard-working nature. “Being a chef requires a lot of patience, dedication and passion,” he says. “I see a lot of student chefs want to become private chefs right away, but it’s important for the younger ones to understand that everything happens in its time. You need to keep learning and unlearn certain things to grow in the industry.”
Ignore the noise, focus on the goal and vision.