HEAD CHEF PROFILE – WHO IS DANIELLE ADAMS?
To this day I still remember the smell of my moms freshly baked banana muffins. Remembering the texture, temperature, flavor and how those muffins made me feel. I believe that a dish needs to take you back, it needs to spark a memory; a feeling and a time in your life, you long for.
In 2011 I was introduced into the hospitality industry, as a very shy 15-year-old doing job shadowing at The Protea Fire and Ice Hotel in Cape town. It was probably the most daunting week of my life, with zero knife skills and food knowledge; but surprisingly after that week, I couldn’t see myself doing anything else.
I matriculated in 2014 and continued studying from 2015 to 2017 completing my National Diploma in Hospitality Management at The Cape Peninsula University of Technology. During that time period I worked as a trainee chef at Cape Town Marriot Hotel Crystal Towers. My responsibilities included running the breakfast buffet, kitchen mise and place and assisting the chefs in the kitchen. After successfully experiencing mass conference function plating, I wanted to experience the daily rush of a restaurant which led me to Cassia Restaurant, where I completed my final year of work integrated learning. Its at this very place, where I realized my strengths, weaknesses and potential.
After completing my placement, the head chef at the time offered me a job, but I made the decision to continue my studies. In 2018 I completed my Degree Baccalaureus Technologiae Hospitality Management and a few days after graduating, I returned to Cassia Restaurant, where I was given the opportunity to work as a Demi chef.
A few months later I was promoted to Chef Tournant and in 2020, I was promoted to Junior Sous Chef. With each promotion came more responsibility and pressure. Everything happened so fast, but I wouldn’t have it any other way; as its molded me into the hard working, goal driven, passion individual I am today. Cassia Restaurant has become a second home and I am very excited to lead the team and express who we are in every dish plated.