“Sometimes you are taken on a journey you didn’t know you needed, to bring you to everything you ever wanted!”
These are the words Miranda Govender shared when asked about the advice she imparts to her students.
Govender is the new principal at Capsicum Culinary Studio’s Durban campus.
With more than a decade of experience in the education and academic sector, she has come on board at a time when the culinary arts are increasingly seen as more than just cooking – they encompass culture, creativity and a transformative lifestyle.
Residing in the vibrant suburb of Essenwood, Govender was thrilled to begin her journey at the school this year.
“The culture at Capsicum is amazing. We are student-focused and always ensure our customer service is outstanding,” she said, highlighting her commitment to creating an enriching learning environment.
A journey deeply rooted in passion
Govender’s love for the culinary arts blossomed early, inspired in part by her fond memories of baking with her mother.
“My joy specifically for baking started as a young girl,” she recalled, “baking in the kitchen with my mum into the early hours of the morning.”
Such experiences fostered her creativity and the joy of bringing happiness through food, which has now become a driving force in her professional life.
Her transition from education to culinary management has been seamless, as she sees the culinary space as a natural extension of her passion for teaching.
“I have always been a foodie, and therefore it all fell into place for me when I joined the company,” she explained.
Transforming minds and kitchens
As the principal, Govender finds great fulfilment in witnessing the transformations of her students.
“Being a college principal is not something easy to do; however, what is rewarding is seeing young kids straight out of school come in here thinking they ‘cannot do it’.
Once they’re in the kitchen, I walk around smelling and tasting some of the most beautiful dishes that these kids create,” she shared.
Govender believes in the importance of integrating culinary education with front-of-house guest experiences.
Her vision extends beyond merely teaching students to cook; she aims to equip them with a comprehensive understanding of the hospitality industry.
“Our students must be taught to think like hospitality professionals and not just cooks. They need to understand the full journey from menu to memory,” she articulated emphatically.
Staying abreast of culinary trends is part of her strategy to inspire both herself and her students.
“I keep up with the trends of today. I am always on social media, scrolling through new ideas and trends. I allow my staff to feel the power of their imagination and to use their creative ideas to bring ethnic tastes and flavours to life,” she said.
Words of wisdom for aspiring chefs
For those contemplating a career in the culinary arts, Govender offers sage advice: “This isn’t just a job, it’s a lifestyle. It can be tough, but it can also be one of the most meaningful, exciting careers out there.”
“If you stick with it, stay humble, and keep your passion alive, there is no limit to where culinary can take you.”
This encapsulates her approach to not only education but life itself – a journey of growth, resilience, and believing in oneself.
Fun culinary facts about Miranda Govender:
How are your cooking or baking skills?
My baking skills are excellent, my cooking skills are average and I wing it every day!
What is your speciality?
Novelty cake baking.
Name five things always in your fridge or pantry.
Potato chips, coffee, purified water, cake flour, and some yellow stuff in a bottle in the fridge. I’m not sure what it is but it’s always there!
What would be your last meal?
A delicious lamb lasagne.
Is there anything you do not eat?
Offal and pork.
Who is your favourite celebrity chef?
Giada De Laurentiis.
