Deborah is a content marketing specialist, with a passion for the food niche, she writes engaging content that celebrates the joy of food and its power to bring people together. Having worked on different projects. Her curiosity and creativity shines through in her writing.
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Chef Loraine Musix shares how her passion for cooking started at a young age and how she had her first chef role.
AFN:Tell us about yourself
Loraine: I never thought I would be a Chef; however, having to have a mother who was passionate about food ended up being my passion.
I started working as a chef when I was 18 and had my first role as a head Chef when I was just 22 years old. People have always asked what my cooking style is, but honestly, I don’t have.
I cook anything, play with ingredients and serve good food. This industry is very tough; it will break you, and the only thing that keeps you going is your passion.
In my journey, I have worked in South Africa for 7 years, learnt a lot about their food and culture, and now found my way to Scotland, hoping to travel around the world and learn more about food, different palates and cuisines.
AFN:Why do you cook?
Loraine: Because I suck at everything else, growing up, I wanted to be a lawyer. However, I was always in the kitchen helping my mother, who was into catering, and I started enjoying cooking at an early age.
When my mum passed away, I eventually found myself as a chef due to a twist of events and never stopped cooking, I enjoy serving people and putting a smile on their faces through food.
AFN:What is your biggest cooking fail?
Loraine: My biggest cooking failure was using 2 cups of salt instead of sugar as someone had made an error in labelling, and I also did not taste what I was cooking; you don’t want to hear the rest of it, lol.
AFN:What kitchen equipment do you use more and can’t do without?
Loraine: The kitchen equipment I use is my serrated knife (bread knife). For some weird reason, it works on everything. It only rests when I’m fine dicing.
AFN: What are your favorite foods to cook and why?
Loraine: Recently, I have been putting my skills into fine dining, working with a 3AAA rosette dining, aiming for its first Michelin star. I would say anything for fine dining; however, I don’t have a favourite.
AFN: What would you like to share with our audience?
Loraine: To everyone in the hospitality industry, make sure you are in it for the right reasons and enjoy what you do; this industry can break or build you. As a chef, you can never stop learning, be humble and wear your heart on your sleeve. You will go far; it’s about something other than the money, but the experience is important as you set your eyes on your goals. It’s never easy, but you best believe in yourself and never give up; you are your competition in this industry.
Deborah is a content marketing specialist, with a passion for the food niche, she writes engaging content that celebrates the joy of food and its power to bring people together. Having worked on different projects. Her curiosity and creativity shines through in her writing.
