Award-winning chef and restaurateur Kayla-Ann Osborn shares her career journey and practical guidance for aspiring chefs and their families.
As founder of the soon-to-launch Kayla-Ann Culinary School, she aims to shape future culinary professionals through mentorship, hands-on training, and creative confidence.
From cooking alongside her grandmother on a banana farm to leading respected kitchens and running her own establishments, her career reflects passion, perseverance, and purpose. For Osborn, food goes beyond nourishment. Food tells stories, carries emotion, and builds connection.
A journey shaped by discipline and passion
Reflecting on her career, Osborn highlights the balance between creativity and structure.
“I’ve had the privilege of working in respected kitchens, and each experience shaped how I approach food and business,” she says. “The industry demands resilience and teamwork alongside flavour and creativity.”
Her philosophy underpins the five principles she believes guide long-term success in the culinary profession.
Principle one: embrace every opportunity
Each task builds experience. Small responsibilities and demanding internships expose chefs to different sides of the industry. Growth comes from showing up and learning at every stage.
Principle two: be open to feedback
Constructive criticism drives improvement. Chefs refine skills through guidance from mentors, peers, and personal mistakes. Adaptability keeps professionals sharp in a fast-changing industry.
Principle three: stay curious and keep learning
Strong chefs remain students for life. Exploring cuisines, techniques, and trends fuels creativity. Reading, workshops, and new ideas support innovation and relevance.
Principle four: balance passion with practicality
Creativity needs structure. Understanding costs, operations, menu planning, and customer service supports career sustainability. Passion alone does not keep a kitchen running.
Principle five: build a support network
Mentors and peers strengthen growth—relationships within the culinary community open doors to collaboration and opportunity while offering guidance through challenges.
Emotional resilience in professional kitchens
Osborn stresses emotional intelligence as essential to kitchen life.
“Being a chef requires resilience, patience, and calm under pressure,” she explains. At her culinary school, applicants complete a psychometric assessment as part of the admissions process. Emotional readiness matters as much as technical ability.
The Kayla-Ann Culinary School vision
Osborn’s school reflects her commitment to developing well-rounded chefs. Based on the South Coast, the institution combines technical training, academic grounding, and direct industry mentorship.
What students can expect
Hands-on kitchen experience
Students train in three fully operational on-site restaurant kitchens. This structure mirrors real-world service conditions and prepares graduates for the pace and pressure of professional practice.
Accessible, accredited programmes
Courses range from three-month short programmes to three-year diplomas. This approach broadens access for aspiring chefs at different stages.
Direct mentorship from Kayla-Ann Osborn
As the founder and lead mentor, Osborn personally guides students. Her focus rests on helping chefs find confidence, identity, and leadership skills in the kitchen.
“The goal is to inspire discipline, creativity, and confidence,” she says. “We want chefs who cook with intention, lead with clarity, and build careers aligned with who they are.”
For course details and enrolment information, visit www.kaylaosbornculinaryschool.com.
Contact
Laverne De Jager
Marketing@kaylaosbornculinaryschool.com
