Honorary President | The South African Chefs' Association
1983 - present

Senior Lecturer | Faculty of Management, School of Tourism & Hospitality | University of Johannesburg’
Johannesburg | 1977 - present

Honorary Bailli | De La Chaine des Rotisseurs

Honorary National Conseiller Culinaire & National Argentier | La Chaine des Rotisseurs

President | Les Toques Blanches
1986 - 1991

Directeur | Les Toques Blanches - International
Paris | 1985 - 1990

Lecturer | Technikon Witwatersrand
1977 - 1986

President | The South African Chefs' Association
1979 - 1982

Chairman | The Cookery and Food Association
1978 - 1980

Vice President | The South African Chefs' Association
1978 - 1979

University of Adelaide

Australia | Completed 2002

Certificate Professional Gastronomy - Science

World Master Chefs Society

United Kingdom | Completed 1996

Certified Master Chef

Rhema Bible Training Centre

South Africa | Completed 1990

Diploma - Theology

Ecole Hoteliere

Completed 1987

Certificate Food & Beverage Management - Hotel Management

University of the Witwatersrand

South Africa | Completed 1986

Certificate Management of Training - Education

Craft Guild of Chefs

United Kingdom | Completed 1978

Master Craftsman Diploma

Professional Cookery

Hotel and Catering International Management Association

Professional Qualification

City and Guilds of London Institute

Licentiate Member

South African Board for Personnel Practice

Master Human Resource Practitioner & Assessor

Education, Training and Development (ETD)

Licensed Assessor, Facilitator & Moderator

Presidents Award-For continually striving for the betterment of the South African Hospitality Industry | The South African Chefs Association | 2007

Award for Outstanding Performance in Culinary Art | The Israeli Chefs Circle

Diploma Culinary | Cercle Epicurien Mondial

Order of Merit | World Master Chef's Society

Gold Medal | Federation Cuisinier Exclusive D'Europe

Gold Medal | The 7th International Salon Culinaire

Special Award | The South African Chefs' Association

Gold Medal | The 6th International Salon Culinaire

Gold Medal | The South African Chefs' Association

Special Award | The Chefs' Association of Romania

Special Award | The All Japan Cooks Association

Gold Medal | The Culinary Olympics, Frankfurt

Author | Basic considerations in menu planning | 1998

Menu planning and food costing

Author | Food and beverage control | 1998

Menu planning and food cost control

Author | Costing,sales and profit analysis | 1982

Menu planning and food costing

Author | Menu design and presentation | 1981

Focus on menu planning

Author | Avoiding menu monotony | 1981

Focus on menu planning

Author | Making the menu a key to sucess | 1981

Focus on menu planning

Author | Basic considerations in menu planning | 1981

Focus on menu planning

Author | Menus are more tha just a list of dishes | 1990

Focus on menu planning

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Academy of Chefs (South Africa)

Member, 1994 - present

The World Master Chef's Society

Fellow

South African Gastronomic Academy

Fellow

SA Chef's Association

Fellow

The Cookery & Food Assoc (London)

Fellow