Capsicum Culinary Studio and the IIE School of Hospitality and Service Management (IIEHSM) Rosebank campus have a new head, and one with an impressive CV.
Until her appointment to the dual roles earlier this year, Nicole de Jager was the manager for Online Operations at the Rosebank College Online division, having moved into the position in 2022 from being Rosebank College’s Head of Operations in Braamfontein responsible for various operational activities for 8 000 full time students. But where did it all start for the Sunward Park, Boksburg resident?
She takes up the story: “Upon completing matric at Sunward Park High School, I studied at the University of Johannesburg and graduated with a BA in Child and Family Psychology, a BA Honours in Psychology and a BA Honours Psych in Psychometry.”
During her studies, de Jager worked at the Birchwood Executive Hotel and Conference Centre as a Guest Relations Officer which, she says, gave her valuable insight into the hospitality and service industry.
“On completion of my studies, I was employed by Advtech Resourcing-Communicate Personal where I specialised in I.C.T recruitment before moving to Advtech Tertiary Division as a Student Wellness Manager responsible for student counselling and student wellness. A year later I was promoted to the Vice Principal of College Campus Parktown, overseeing both academics as well as academic operations.”
After several years within the Vice Principal role, de Jager ventured into the waste paper management industry as an Assistant Operations Manager, and says that, while it was a deviation from higher education, it gave her valuable lessons on process management as well as health and safety within an industrial industry.
It was shortly after the birth of her daughter, that de Jager returned to Advtech Tertiary Division, in the role of the aforementioned Head of Operations at Rosebank College, and now in her new position as Capsicum Culinary Studios IIEHSM Rosebank Campus Head.
“I am ardent about education and the culinary and hospitality industries, so this is a dream job for me,” she says.
We asked de Jager about her key duties and responsibilities and what she believes gives Capsicum an edge over its competitors.
“My role is essentially to cultivate a positive, welcoming and inclusive environment for all our students. We are passionate about the culinary arts and led by chefs that are artists in their own right. Both in and out of the kitchens, we aspire to give our students the best experience and ensure they are fully equipped for the real world of culinary work.
“Our industry partners, both nationally and internationally, ensure our students get the most out of their work placements and opportunities to learn from the best in the industry, and our esteemed alumni department works hard to ensure we have a fully supported career opportunities for all graduates, with workshops and recruitment assistance ensuring interviews for our students. Culinary artistry is a way of life at Capsicum, and we are proud to be the starting point in our students lifelong learning and adventures within the culinary industry.”
Talking of alumni, why does she think so many of the school’s alumni have been successful?
“This is partly attributed to the synergy between departments within the campus environment. From the chefs to the support staff, we are all focused on the student’s success, not just on campus, but in industry as well. Equally, our students go through a very vigorous programme and our standards are extremely high, so continued support for the students is paramount to their success.
De Jager is quick to point out however that it’s not just about the cooking!
“Each student is unique and has their own aspirations, so collaborating with them as individuals enables us to customise each one’s needs and support. Our success as a culinary school is related to our student and alumni success, so we work hard to maintain our high standards.
What’s the one most important piece of advice you can give to a student?
“I always use a quote from author David Wyndham Lowe who writes in his latest book
Knowledge is Power … but Understanding is Everything, ‘Understanding your successes, challenges and failures gives you the power to accomplish more than you know.’”
And what advice do you have for anyone wanting to make a career in the culinary industry?
“This is an industry that has enormous opportunities and is consistently evolving. It’s also an industry that is never too late to join; our part time course are ideal for someone looking for a career change. It will fuel your passion for food but also allow you to be creative and unique. It’s a tough industry that can take you all over the world to a dynamic environment that is ever changing. I would recommend visiting our campus to understand the industry better. Each of our qualifications offer its own benefits and opportunities. Understanding the specifics of those qualifications is vital, especially when it comes to accreditations and industry partners. Always do your research!”
Apart from her passion for education, de Jager also finds time to dabble in her kitchen at home.
“I am an adventurous home cook that’s always willing to try new things. I have learnt everything from my mom, my grandmothers, my aunties and my friends. I really enjoy the calmness that cooking brings. My cooking is probably better than my baking with my signature dishes being lasagna and lamb tagine.”
And while Heston Blumenthal is her celebrity chef crush, she says she would opt for anything cooked by local chef Marthinus Ferreira for her last meal. As long as there are no peas involved!
“I really do not like peas,” she laughs. “Never have, never will.”