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The sweet and sour side of being Patisserie Chef

Chefs are the new rock stars, they tease our taste buds and make our mouths water, but before they reach that point they have to spend a lot of time in the kitchen getting the techniques of their trade perfectly honed. iSpani Hustler  Edison  Van Wyk comes from a family that loves good food but he took the wrong path for a couple of years, getting involved in gang activity, before realising that this love of baked goods and extraordinary deserts was his future.

In his final year at the JHB Culinary and Pastry School in downtown Jozie we meet him as he goes through a high pressure final assessment, with his teacher and mentor Chef Kelvin Joel putting him through some very tough tests of his skill.

I’ve made some really bad life choices but with the love of my family and the support of Chef Kelvin I think I may be on the road to the sweet life now, I plan to work in Europe and eventually open my own place, but right now I’ve really got a lot on my plate and I ‘m so grateful for having got this far.” Watch Video


iSpani's docu-reality format takes the viewer into the environments offering positions that they would be best suited to at an entry level, creating awareness of the academic, personal and training requirements and criteria from an experiential point of view.Each week an aspiring careerist is exposed, in intimate detail, to the inner workings of a specific career trajectory, starting on the ground floor. Through a process of orientation and practical job shadowing, introduced and supported by potential employers, careers ranging from conservation to cookery are exposed in an informative and entertaining manner. In addition to being introduced to specific tasks that build the foundation of a competent and desirable employee, iSpani candidates are coached by on-the-ground experts in the field, who share their experiences in developing their own careers with our aspiring careerists.