• Education

Creating irresistible treats

Elizabeth Joseph



Born and in Swakopmund and raised in Walvis Bay, Bianca Fourie insisted on taking the reins of her life.

Fourie matriculated from Macademy, where she fell in love cooking, which just so happens to be her purpose and passion.

“I graduated with a chef diploma at the Silver Spoon Hospitality Academy in 2017, and I now work as a pastry chef at O&L Leisure’s Strand Hotel Swakopmund, under the O&L Talent Attraction Programme (TAP),” she said.

She is a pastry chef by profession and her job entails being creative and innovative. Fourie is a pâtissier confectioner chocolatier and all-around dessert chef. She has the amazing knack of creating new taste experiences.

“Except for the passion I have for my job, it makes me feel like a pioneer because there are few qualified pastry specialists. I am, and I will be one of the first trained by a master confectioner and master pâtissier,” she adds.

An average day in her life includes doing research on new food trends and having an early morning team briefing.

“And it always ends with me being satisfied, knowing that I have put a smile on a customer's face; while simultaneously learning one or two new things.”

One of her biggest challenges has been adapting to the fast-moving kitchen world, but with the proper guidance she has managed to overcome this.

Her biggest accomplishment, on the other hand, was being accepted into the O&L talent programme, which gave her access to being able to work, learn and to receive training from two pastry master chefs.

Fourie’s journey has been anything but dull.

Her unique desire to always experiment with new and exotic flavors in the kitchen is what sets her apart from many chefs.

She sees this as the character trait she wants to pass on to others, while awakening their desire to do the very same.

Fourie is inspired by her father and says if it was not for his constant support and encouragement, she would not have been where she is today.

“Nothing is impossible. The word itself says ‘I'm possible’. Obstacles don't have to stop you. If you run into a wall, don't turn around and give up, figure out how to climb it; go through it or work around it,” she said, when asked to inspire young, aspiring chefs like herself.

Fourie has more than just a whisk up her sleeve. She plans on growing personally and professionally, while getting as much exposure and opportunities from which to acquire the necessary skills and knowledge.