As the anticipated shift in the workplace starts to slowly become apparent due to Artificial Intelligence (AI), people are starting to question and rethink what careers they should pursue.
The thought of this can be disconcerting. Some might be excited to see how AI could enhance their lives and careers, whilst others might be fearful of becoming obsolete.
Thankfully, some of the things that AI cannot replace right now are ‘trades’ that require humans to work with their hands. Think chefs, artisanal bakers, fitters and turners, carpenters, plumbers. These are all artisans who are uniquely skilled individuals who create with their hands using traditional techniques and skills.
Even before AI started gathering momentum, South Africans started to lean toward artisanal products, as the market was flooded with sub-standard mass produced products of questionable quality.
Why settle for mass produced, when you can have quality, locally produced goods made on a small scale?
Aligned with this new-found appreciation of artisans, is the realisation that their skills have become few and far between. For example, how many stone masons do you know?
Not only is there a resurgence of artisans, but people are starting to truly appreciate bespoke products and services as opposed to those that have been churned out cheaply. These products and services demand premium pricing due to lower supply or small batch production.
In the culinary world, food ingredients are being questioned and big South African food giants are being scrutinised around food safety and the ingredients being used in their products.
Conversely, chefs and bakers are artisans who combine technical and creative skills to produce high quality dishes that look and taste great. Local chefs and bakers worth their weight use only the finest ingredients most of which are increasingly organic, seasonal or locally produced. Artisanal bakeries are springing up with small yield high quality baked goods paired with the smell of freshly ground and brewed coffee beans that are home grown on a small scale too. This is an industry that could benefit an entire supply chain in South Africa and support the ‘Proudly South African’ or ‘Local is Lekker’ catch phrases.
A rising star in the culinary ‘scape’ of South Africa is KwaZulu Natal. The province has an amazing blend of Zulu, Indian and European cultures contributing to the diverse foods on offer. Restaurants like Kayla Anne’s and the Italian Club at Umdoni Point Sports and Leisure are leading the way when it comes to fresh, quality produce. Situated in Pennington, just off the R102, both restaurants have different offerings with Kayla-Anne’s being more high-end and the Italian Club being more casual and informal. Whether you visit either of the restaurants you can be assured that only the best, on-site sourced ingredients are being transformed into culinary masterpieces.
Kayla Osborn the owner and founder of Kayla-Anne’s and the Italian Club is not only creating top quality meals, but she is also instrumental in the next generation of culinary artisans who are being shaped in the Kayla Osborn Culinary School. The school is accredited by the Quality Council for Trades and Occupations (QCTO), which provides quality assurance for occupational qualifications. This means that the school offers training of the highest quality standards for aspiring chefs, helping them stand out in a competitive job market as well as ensuring that they are job ready.
Aligned with its QCTO accreditation, the school offers in-service training, mentorship and work experience under award winning chefs. With a wide variety of skills from fine dining training to artisanal skills like cheese making, chocolatiering, baking, wine and beverages training and commercial food production skills, the school prides itself on an all-encompassing training experience. This is all backed up by business skills training equipping students with not only knowledge, but practical working experience in the ‘real world’ when it comes to running their own businesses.
Kayla Osborn Culinary School’s practical accredited courses vary from one week to three years and include:
- Occupational Certificate: Chef – NQF Level 5 (558 credits)
- Occupational Certificate: Cook – NQF Level 4 (184 credits)
- Occupational Certificate: Kitchen Hand – NQF Level 3 (52 credits)
- Occupational Certificate: Food Handler – NQF Level 2 (32 credits)
According to Kayla Osborn, “Culinary artisan skills are particularly resilient in an AI-driven economy because they are human-centred and require intuition combined with physical, sensory and creative skills. Our students will stand out owing to their understanding of personalised, quality driven food preparation, paired with practical, on site experience.”
This accredited culinary training presents a forward-looking career path for aspiring chefs, bakers and artisanal food producers as AI continues to transform the job landscape.
Find out more here: www.kaylaosbornculinaryschool.com
About Kayla Osborn Culinary School
Aspiring chefs, whether beginners or seasoned professionals looking to enhance their craft, can join the school for a supportive community and expert instruction tailored to all skill levels, along with fully furnished, safe accommodation and access to award-winning chefs for on-site mentorship. With limited spaces available and interest from international applicants, potential students are encouraged to apply soon.
www.kaylaosbornculinaryschool.com
About Kayla-Ann Osborn
Kayla-Ann Osborn is an award-winning chef and restaurateur based in South Africa. With a passion for innovative cooking and a dedication to excellence, she has transformed her culinary career into a platform for inspiring future chefs. Her commitment to education and mentorship is reflected in the establishment of the Kayla-Ann Culinary School, where she aims to empower the next generation of culinary talent.
