When Anzell Human was at high school most of her friends and classmates aspired to become doctors or lawyers or architects. But all Human dreamed of doing was getting into the hospitality industry and work on cruise ships.
So, after graduating with matric, she signed up to do a year-long Hospitality Management course during which time she not also gained invaluable work experience at establishments such as Tsogo Sun, Sheraton and Kieviets Kroon Wine Estate, but she also realised she had absolutely made the right decision in her choice of career.
“That year really cemented and confirmed my passion for the food and hospitality industry which, 16 years later, I still find very rewarding.”
Although born and schooled in Pretoria, Human (34) now resides in Durbanville and was recently appointed Cape Town campus head for both Capsicum Culinary Studio and The IIE School of Hospitality and Service Management (IIE HSM).
Despite a hectic schedule, we sat down with Human, over a cup a coffee and a homemade cheese scone and asked her a few questions to find out a bit more about what and who inspires her, her foodie icons and what we’d find in her fridge and pantry at home.
Tell us about your time working on the cruise ships. What was that like?
I worked for a number of different companies – Silversea Cruises, MSC Cruises and P&O Cruises, and in various positions including the Shore Excursions department which I enjoyed the most. I gained valuable experience during my time at MSC Cruises in the corporate office where I was part of the operations for the local cruises to the well-known Portuguese Island and Pomene. I travelled to many countries and got to experience many different cultures and nationalities, so now I get to enjoy bringing my international knowledge and experience to South Africa and equipping our students to the high standards of the hospitality industry.
Even though you have been campus head for only a few months, can you tell us what has surprised you about the campus, the students and the lecturers
I am inspired to see how passionate and driven our lecturers are. They invest so much into the students to make them prepared and geared up for the industry. The campus operates with a team spirit, and we support each other in every way possible. This shows our passion for culinary mastery and hospitality excellence, and I am so proud to be part of this team and excited to see what heights we will achieve.
Who or what inspires you?
My parents! They have taught me to always work hard and be honest but also to share what I have with those that are less fortunate. They taught me to show compassion but never be taken for granted; there needs to be a good balance in life. But most of all, they instilled in me the fact that our success is measured by how much love we have for each other as a family and not how much money there is in the bank. They have inspired me my whole life, and they still do – every day!
What local or international chefs inspire you?
I am inspired by local chef Corli Botha. She has achieved so much in so little time, and she shows the possibilities there is to be an entrepreneurial chef within the South African landscape.
Do you have a favourite go-to cookbook?
Yes, the old-fashioned Knuppeldik cookbook. I remember my mom having this in her kitchen when I was growing up and it taught me the basics of cooking. But when it comes to events for the family or friends I always refer to our family cookbook where there are recipes from great grandmothers that I do not want to ever lose.
Who are your foodie icons?
In school I became very interested in Jamie Oliver’s cooking because he was one of the first celebrity chefs that became really well known. He was the reason for many of my friends wanting to become chefs. As I have grown older I’ve really come to appreciate the likes of Ina Paarman, Jan Hendrik van der Westhuizen, Reuben Riffel and Nicci Robertson.
If you could have dinner with any famous person who would it be?
I would enjoy a dinner with Mr. Bean. I think life has become so challenging that I would enjoy a night of just endless entertainment. No other purpose or goal than just laughing.
Is there any dish you still want to master?
No, but I love the challenge to try new recipes and if I fail, I will try it over and over until I do get it right. If all else fails I will still call my mother and she always helps with some old school advice, which usually works.
What are the 5 things always in your fridge or pantry?
Eggs, milk, cake flour, chocolate and bacon
Any last words?
While I enjoyed my time working with the various cruise liners, I have to say that I have found the past few months at Capsicum and IIE HSM so rewarding. They are both at the heart of hospitality. I have been excited to see the passion and the culinary mastery that is instilled into the students to make them industry ready. The core focus of both schools is to offer all students a high quality education and ensure that when they graduate, they have all the skills needed to be successful in whatever career in the hospitality industry whether it’s working in a hotel, restaurant or cruise ship.
