David Higgs

David Higgs

http://www.davidhiggs.co.za

The restaurant was part of a group called Cuisine International including Peers, Choices, Piers Edge and Selections Bakery. During that time Peers ánd Choices were rated under the top 10 restaurants in the country

In 1991 he enrolled at the Cape Town Technikon for the 3 year Diploma in Professional Cookery while still working at Peers and Choices and receiving in-service training. It was at this stage that David started competing in culinary competitions and in 2003 he won the title as Young Chef of South Africa from
Chaine de Rottisseurs (an international society devoted to choice dining and the camaraderie of the table.) As a result of this much sought after title he represented South Africa in Australia

After graduating from the Technikon, he joined Mr. Stafford again and started a company called Staffords Quality Foods. It was large scale industrial catering for airlines, retail, restaurant chains etc.

As Higgs explains, "I gained a lot of practical experience as I learnt about working with staff and costing, as well as all the practicalities of food production on a mass scale." Other responsibilities included the purchasing, receiving and storage of produce.

During this time he continued to successfully compete in various other competitions.  "Competitions enabled me to stay in touch with the international culinary scene." From 1997 to 2004 David was a member of the South African National Culinary Team. He represented South Africa at both the Culinary World Cup in Switzerland and the Culinary
Olympics in Germany.

"Garth Stroebel and Paul Hartmann were valuable mentors and important role models during this stage of my career. Always with the support from Bill Stafford."

In 2000 he started his own cooking school.
"It was another fundamental step in my personal development." 
The school was named: The Higgs School of Good Cooking.
"It was another fundamental step in my personal development."

http://www.davidhiggs.co.za

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