Curriculum Vitae

							                               Curriculum Vitae.




Nicolas J. van Rensburg
Address: - 30 Milnerton Rd, Gordons Bay, 7150
Contact No:- 0716461308
E-Mail:- johancruising@hotmail.com
Passport No:- 430345034
Expiry:- March 2011
Issued:- South Africa, March 2001
South African ID:- 5705275121084
DOB:- 27 May 1957
Marital Status:- Single


Employment History:

May 2009 – April 2010.

Culinary Director/Chef
Apicius Culinary Arts Academy, Gen. Trias, Cavite, Philippines.

Responsible for all training and planning of courses, pastry as well as hot kitchen.
Planning of selected short courses, for housewives and specialty classes in
Classical French, Italian, Spanish, Greek, Thai & Chinese. We did short courses in
Making of Bread and Basic Pastry, and courses for moms & kids.

Contact Person: - Yvette Ardina
Contact No:- Land Line +63 46 437 6831 Mobile:- +63 920 211 5158




Feb 2005 – May 2009

Executive Chef
Pullmantur Cruises, Spain.

Working Passenger Ships with capacity of 800 – 2000 passengers, responsible
for brigades between 80 – 105 cooks, food cost and cost control of budgets up to
Euro 500 000 weekly, staff training, food orders, public health as per USPH
standards, inventory control, daily recaps on food production, quality control.
Employees are mostly Philippine, Indian, Indonesian and Central American
Nationals. Menus are Spanish, French, Brazilian depending on the route.
Contract period varies from 4-6 Months, with 2 Month vacation break.

Contact Person:- Dirk-Michael Gumienny – Corporate Chef
MGumienny@pullmanturcruises.com.mt
March 2000 – Dec 2004

Executive Chef
Celebrity Cruises, Miami, USA.

Working Passenger Ships with capacity of 1600 – 2800 passengers, responsible
for brigades between 110 – 135 cooks, food cost and cost control of budgets up
to $ 700 000 weekly, staff training, food orders, public health as per USPH
standards, inventory control, daily recaps on food production, quality control.
Employees are mostly Philippine, Indian, Indonesian, Jamaican and Central
American Nationals. Menus are American/French, depending on the route.
Contract period varies from 4-6 Months, with 2 Month vacation break.

Contact Person:- Gregorio Diaz – HR
gregorio@apolloships.com


Feb 1994 – Jan 2000

Corporate Chef
Destination Restaurants, Cape Town, South Africa.

The Company, own and manage the 2 Oceans Restaurant, Cape Point, 320 seats,
brigade 22, specializing in seafood and traditional South African Cuisine, The New
Kirstenbosch Restaurant, Kirstenbosch Botanical Gardens, Cape Town, brigade
36, 200 seat A la Carte and 1200 seat Food Court, A la Carte menu Traditional
South African, Game and Caper Malay dishes, the Food Court, breakfast and a
variety of hot and cold dishes, buffet style, Zevenwacht Wine Estate, The Look out
banqueting venue, 200 seats, Manor House Restaurant and Picnic area, Manor
House Banqueting Hall and Zevenwacht Chef School. Brigade 15 – 25 depending
on work load. Responsibilities included overseeing Executive Chefs and Head
Chefs in all the outlets. Menu design and recipe development for entire operation,
staff training and teaching at the Chef School, sourcing of produce, cost control,
budgets, purchasing, food styling. During this period I was also closely involved in
the Cape Gourmet Festival held annually in May, working closely with Christine
Cashmore regarding input on the Table of Unity and various other events, hosting
of Celebrity Chefs and Culinary workshops, doing Radio Talk Shows on Cape Talk
Radio and Radio Good Hope.

Contact Person:- Tim Woodford – Principal Zevenwacht Chef School
                 Manie Wolmerans – CEO, Destination Restaurants
                 +27 21 906 1033




Jan 1990 – Jan 1994

Executive Chef
Swiss Farm Excelsior Hotel, Franschoek, Cape Town.

Boutique 40 bedroom Hotel based on a Swiss Villa style, with 3 banqueting
facilities catering for up to 300 pax, A la Carte Restaurant serving classical
French Cuisine, 50 seats, Coffee Shop and Breakfast buffet area, 120 seats.
Brigade 26, situated on a wine farm most produce were freshly grown, bread
baked on site and picnic baskets served in the extensive garden and pool area.
Responsibilities included menu planning, budgets, food cost, staff training and
purchasing. The facility was also an OJT center for various Chef Schools in the
surrounding area.

Unfortunately the venue has been sold in subsequent years and I have lost
contact with the GM at the time, Mr. Lucas Wehrly.


March 1987 – Nov 1989

Sous Chef/ Exec Sous Chef
Sun City Hotel and Casino, Pilansberg, South Africa.

Working in various brigades throughout the complex, as Sous Chef and Exec Sous
Chef, from the Sun Terrace in the Main Hotel to the Peninsula Restaurant at the
Cascades to the Banqueting Kitchen at the Super Bowl, being one of the top
Hotels and the Vision and brain child of Hotel Magnate, Sol Kertzner the
experience gained here was the stepping stone to my success in years to come,
handling the pressure of plated banquets for up to 2600 pax at world class events
such as the Miss World Pageant, Million Dollar Golf Challenge.

Today this venue has expanded and the pride of Africa, The Palace of the Lost City
is probably what it is famous for.
Unfortunately I have no contact details of my direct superiors during this period as
they have all moved on to ply their trade elsewhere in the world.


Prior to the above I worked and did on the job training in various Restaurants and
Hotels in Europe and the Middle East, working my way up from Commi to CDP. I
worked in London, Greece, Italy and Israel for a period of 4 years before returning
to South Africa.

I have extensive knowledge in the following cuisines, South African, Cape Malay,
Moroccan, British, French, Italian, Greek, Middle Eastern, Polish, Spanish,
Brazilian, Caribbean, Chinese, Thai, Japanese, Philippine, Indian, Korean.

My personal style is a mixture of Moroccan, Spanish and Thai, I am presently busy
writing a culinary book which will have the title “Before Recipes there were
Cooks”

I have always maintained a very humble attitude towards our trade as I believe
when you think you are a CHEF you still have a lot to learn, the subject is just too
big!

I have been living in South East Asia for the past 7 years, 3 years in Thailand and
the last 4 years in the Philippines.

Unfortunately the current situation in the Philippines is not very stable and
therefore I have returned to South Africa.

I am a member of the Chaine des Rotisseurs, Balle de Manila, member of the
Knights of Rizal, Tanza Chapter, Cavite, member of Rotary Club, Tanza, Cavite.

I am an avid golfer, handicap 6, love the outdoors and horse back riding.

I am looking forward to taking my extensive knowledge and skills to a new
challenge.

Respectfully Yours.
Nicolas Johannes van Rensburg