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 studying hospitality or culinary arts?
If you can’t find it easy to make a sacrifice to help someone else feel, experience, be elevated or memorable or better, then don’t do it. If you are someone that finds the joy in practicing making things better (service or people), do or feel better and bringing them joy or happiness, and aiming for the satisfaction of making a difference no matter how small or big in someone’s life, whether through service or even a small chat with a guest/human go for it and have fun doing it.

This is not a quick fix to become wealthy after your school days or studying, it’s not that easy, but it’s not impossible, but it is challenging.
But if the richness you are chasing and hope to achieve is not just monetary, because we all need to survive, but as I have said before, being able to make a difference or a change in someone’s day or moment in life in a positive and joyful way you are in the right direction of life within the hospitality industry.

Not everyone has the choice to choose what they want to do, some people are still thrust into family businesses etc… Choices – it’s what you do with that choice you’ve made that makes all the difference. The experiences you go through at the same time, teach and mould you into a stronger version of yourself, often finding that you surprise yourself more often by what you can achieve that you never thought you ever could.

Sometimes in life when you make a choice or take a chance, good things happen, and sometimes bad things happen. But if you don’t take a chance or make a choice, nothing happens!

Lastly, having confidence in what you do is great, but make sure it’s still holding hands firmly and teaming up with humility otherwise your challenges or “battles “will be far more difficult to get through.

Standout Moment or Achievement
During my studies, I had the opportunity to participate in a charity event for the Sunflower Fund, supporting cancer awareness. My late mum attended and was so proud to see the positive impact we made. Receiving acknowledgment for the efforts made it one of the most rewarding experiences of my journey.

How Training Prepared Me
My training gave me hands-on experience in real hospitality settings, teaching me to handle pressure, manage teams and solve problems quickly. It built both my confidence and practical skills for the professional environment.

Current Work / Career Focus
As a Reservations Supervisor at Babanango Game Reserve, I focus on enhancing guest experience, streamlining operations and coordinating events. My role enables me to apply my skills daily while supporting wildlife conservation and community development initiative.

Advice for Students
Stay curious, embrace challenges and never underestimate the value of practical experience. Every task is an opportunity to learn and stand out in this competitive industry.

What Sets Me Apart
I combine creativity, organisation and a hands-on approach which allows me to deliver exceptional results under pressure. My dedication to continuous improvement and my ability to lead by example make me stand out among my peers.

Portfolio
View my LinkedIn page & Facebook feature here: 

https://www.linkedin.com/in/maxine-vice-a2a5bbb4/

https://www.facebook.com/babanangogamereserve/photos/its-womens-month-wednesday-this-month-we-are-highlighting-the-women-of-babanango/672299608253922/

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 meaningful career in the global culinary industry.

Thank you to Kenny for taking the time to share his experiences and reflections with us. We wish him continued success as he develops his skills and explores the opportunities that lie ahead.

What is one standout moment or achievement from your time studying that you’re most proud of?  
We had previously made dumplings before as a practical test and they weren’t in the best shape. We redid them for an exam a few months later and the comment I got from my lecturer regarding how neatly done my dumplings were when I was panicking. I really made me proud of myself. 

How has your culinary training prepared you for the real-world kitchen environment?  
I would say without the culinary experience and the training, going out to the industry could be very intimidating and stressful. Having the culinary experience eases things off as you already know how to handle everything that comes with it. I would say that the culinary experience is your foundation and as soon as you experience the real industry, you get to build up on your foundation and find yourself as to what kind of chef you truly want to be.  

Where are you currently working, or what are you currently focused on in your culinary journey?  
I am currently a Private Chef. It’s been a year and a few months now. I have been thinking of relocating to another province or hopefully get an agency and go abroad because I just want a change of scenery that comes with learning and new knowledge. I am hoping to find my feet and be able to start a couple of things just to grow myself and my name as a chef in the industry, but I would definitely love to stick to the private chef side of it.