Roberto Gastaldi, National Perishables and Fish Buyer at Food Lover’s Market is a trained chef and foodie with a strong Italian heritage and a real passion for seafood – whether procuring it, cooking it, or eating it!

He talks about how he got his start in the industry when his love for working in the kitchen was ignited during his gap year in the UK back in the early 2000s. Originally enrolling at university to study international marketing management, Roberto quickly realised he preferred the creative side of the working world and headed off on a gap year to travel Europe and explore his options.

“I found a job at a pub in the UK and spent six months pulling double shifts to make enough money to travel the rest of Europe. During that time, I also spent many hours grafting in the pub’s bustling kitchen and couldn’t believe how much I enjoyed it,” he says.

After spreading his wings and broadening his horizons, Roberto returned to South Africa and immediately informed his parents that he wanted to go to chef school. He enrolled at the Institute of Culinary Arts in Stellenbosch, which is internationally rated as the best chef training school in Africa and considered to be one of the top three in the world. Obtaining his two-year diploma, Roberto snapped up an offer to work at Ginja, which was one of the restaurants at which he completed his student practicals and one of the best in the country.

“I was at Ginja for three years and worked my way right up to sous-chef before I chose to make a career shift and join forces with my father who, at the time, was the most prominent franchise owner in the Fruit & Veg City group,” Roberto comments.

“My dad had decided to open up his first Food Lover’s Market and wanted me to get involved. I jumped at the chance and grew steadily in the business over the years, first looking after departments, then entire stores, and eventually regions. I’m now in a fish buyer role, specialising in the procurement of fresh fish and frozen perishables.”

When asked if he misses being a chef, Roberto says he definitely does, although he feels privileged to still embrace his passion with a few tweaks – such as listening to customers differently.

“As a chef, people come to the restaurant looking forward to trying whatever unique concoctions you decide to offer them. On the other hand, when people come into a store, they’re usually looking for something specific. I’ve had to adjust to this change in demand coming from a chef’s background into the retail space,” he explains.

Roberto also notes how there has been a big shift in South African consumer behaviour over the past few years, particularly when it comes to choosing their source of protein. He highlights how Saffas are realising that seafood is a much healthier alternative to red meat, and discovering that there are various price points out there.

“The beauty is that seafood covers a number of markets. There’s a huge amount of farmed fish, such as tilapia, that is an affordable form of protein for those shopping on a budget – often cheaper than most meat!” he says.

Unfortunately, according to Roberto, a significant number of South Africans are still intimidated by the prospect of buying and cooking fresh fish. His advice to these individuals is that a fish doesn’t lie.

“Make sure you’re selecting good fish at the counter by looking for clear eyes, pink gills, and flesh that is firm to the touch.”

When it comes to cooking up your ‘catch’, Roberto insists that less is always more.

“Good fish should hold its own. Keep everything simple. For example, you could dust a beautiful East Coast sole in flour and fry it in olive oil and butter before removing and popping some capers, lemon zest, parsley, and white wine into the pan. Let it all reduce and pour over your fish for a stunning dish. When cooking salmon, sear skin-side down until crispy before flipping over, seasoning with salt and pepper and serving with a side of homemade lemon mayo.”

Along with motivating South African consumers to experiment more with fresh fish in the kitchen, Roberto speaks passionately about who has influenced him in his life and over the course of his career. He expresses gratitude to his mom and dad, in particular, for being his long-standing supporters, inspiring his love for food, and teaching him the value of hard work.

“Aside from my parents, I’ve also been really observant and always taken snippets and snapshots from everyone with whom I’ve come into contact – both the good and the bad. For instance, I was placed at three different restaurants to complete my practicals in chef school. At Ginja, I learnt all about flavours, boldness, and bringing the best out of products. At another restaurant in Paarl run by Germans, I was taught about kitchen efficiency and operations. The remaining restaurant wasn’t a good experience and taught me how NOT to operate a kitchen. All learning experiences and all crucial in shaping me into the person and professional that I am today!” he concludes.

Gerrit started off his teaching career in Atlantis.  He transitioned to work and held various senior management positions at parastatals, a private sector company, City of Johannesburg, national government, and as Municipal Manager at 4 different municipalities across South Africa.  Despite the many unique positions that he has held over the years, nothing satisfies him quite as much as making a difference in the lives of those in dire need. Gerrit speaks fondly about how he has always felt passionate about giving back to local communities. He has been actively involved in a diverse array of community organisations for many years, nurturing his love for helping others in any way that he could.

 “The essence of life is caring about and investing in others,” he says, smiling.

Gerrit highlights how he believes that being a community-oriented person is in one’s DNA and soul, hence the reason he has returned to his calling at this point of his particularly diverse career path. He expresses his enthusiasm about the opportunity to become the CEO of Orion Organisation, seeing it as the exquisite way to conclude his career expedition and return to his first love, Atlantis.

Orion Organisation has seen its fair share of tough times since the start of the pandemic. Lots of companies and private investors are struggling financially and find themselves unable to donate as generously as before. Luckily, the organisation continues to receive support from a few respected donors, including Atlantis Seafood Products. Earlier in 2021, ASP donated R31 000 worth of frozen hake fillets to help feed the 80 residents, 60 adults and 23 children with disabilities coming to Orion Organisation on a daily basis, along with a further R10 000 in cash to purchase a new printer for the busy administrative office.

“We are relieved to be able to provide our beneficiaries with optimal nutrition thanks to donors like ASP. Fish is a scarce commodity and very expensive, so we are extremely grateful for the generous donation. We value the continued symbiotic relationship with ASP and hope that we can forge a long-term partnership going forward by assisting the brand in obtaining the fishing quotas that it so deserves!”

Gerrit is extremely grateful for the contribution and speaks fondly of the relationship between Orion Organisation and ASP, stating how the two brands fit perfectly with each other as they are both focused on empowering people and communities.

“It’s such a pleasure to listen to the story of the ASP brand. It’s one of those wonderful stories where the workers are the owners of the factory, which resonated well with us.”

Gerrit says that like many other, he had fallen deeper and deeper into a dangerous workaholic lifestyle but has recently put more effort into finding a balance between family, work, taking out time to enjoy hobbies and to just intentionally savour the small things in life that we were inclined to take for granted before Covid19 hit us like rugby and the sentiments of a preloved bookstore.

 “Life is short. If the pandemic has done any good, it has been to force us all to pause and reflect”.

Alan founded SA Harvest in Cape Town in 2019, and the organisation actively ‘rescues’ nutritious surplus food that would ordinarily go to landfill before distributing it to those who need it most.

For a few months after launch, SA Harvest was delivering round 5,000 meals per month, and in just two years, that amount has sky-rocketed to close to 450,000 meals per month.

Alan started SA Harvest with the IP of Ronni Kahn’s OzHarvest in Australia – now one of the leading food rescue operations in the world.

Unsurprisingly, Alan says that Ronni has been one of the most notable influencers in his life and he is so proud of what she has achieved over the years. Alan and Ronni grew up together in Sandringham, Johannesburg. As next-door neighbours, Alan spent a great deal of time with his friend, especially since Ronni’s mom was known to make the most delicious peanut butter sandwiches! The two of them quickly formed a strong, sibling-like bond and were always together. Despite parting ways for many years following matric, Ronni and Alan retained a close bond and eventually found their way back to one another once again.

Alan talks about how he was enthralled with the idea behind OzHarvest and the incredible impact that it made. He wanted to do something similar back home in SA – an ambition that Ronni herself shared. After all, they were both well aware of the fact that close to 10 million tonnes of food goes to waste in SA every year, while 19 million or more go to sleep hungry every night.

“So I went to Australia, and I learned the ins and outs of the business. I drove the trucks, carried the boxes, and washed the dishes so that I could develop a greater understanding of how it all worked and what exactly went into it,” he explains.

When he returned to South Africa, Alan felt confident that he was prepared to make a lasting difference. Since then, he has worked with a number of donors, manufacturers, and retailers across the food ecosystem, including Atlantis Seafood Products. He is focused not only on distributing large volumes of food to the hungry, but also on ensuring that the meals provided are well-balanced and nutritious. This includes sourcing a wide variety of proteins, and he insists that with its high nutritional content and Omega-3s, there is no finer protein than fish.

“It’s so gratifying to receive fish products because they’re nutritional gold!” he says.

Alan has always loved seafood, probably due, in large part, to the many fishing trips that he would take with his grandfather out in Kalk Bay from when he was just three years old. He’s almost as passionate about seafood as he is about bringing relief to hungry people across the country. He is extremely proud of the difference that SA Harvest is making through the various contributions from generous donors – seafood and all other food products included.

“People don’t realise the extent of the catastrophe. When over a third of the country does not have enough food the suffering is horrendous and, what’s more, inexplicable in a country where there is a surplus. It’s time we all got together – citizens, civil society and government – to end the injustice of hunger, Alan says.

The SA Harvest team, now comprises over 20 full-time staff operating a total of eight trucks out of four branches in three provinces.

“Working to change systems that are wrong gives one a sense of purpose. In this sense our team is absolutely phenomenal. I’ve never experienced anything like it anywhere in my life. Everyone is driven by knowing that they are part of the change that is required in our country. These are men and women who are absolutely dedicated to what they’re doing and it’s a life-changing experience to be part of it,” Alan concludes.

Having started her career in 1996 as a file clerk at the Department of Sea Fisheries, Shamera quickly worked her way up the ranks, relishing in the many positive twists, turns and opportunities that the industry had to offer.  

“It was so exciting to meet people in the industry and to come to understand its diversity and complexity. No two days are ever the same and most industry experts are willing to share and impart their knowledge,” she says.

“From her position of administrative officer, Shamera stepped into the role of Head of The Allocations and Verification Unit before eventually moving into a management position at Deloitte. In 2006, she then spread her wings as a formidable businesswoman and opened up her own consultancy, SDB Consulting, based in Cape Town. As of today, Shamera is also the chairperson of West Coast Rock Lobster Association and the vice-chairperson of FishSA, to name just a few of her notable accolades.”

Shamera talks about how she always had a love for the ocean growing up and explains how a few family members on her mother’s side were heavily involved in fishing. She studied marketing at university but says that she’s thrilled to have wound up in such a fascinating sector, despite it not being on her radar to start off with. She’s especially proud to be one of the most respected woman operating within the industry, highlighting how she hopes more women will walk through the doors in the future.

“We don’t have enough women in the industry, especially on owner and management levels. The women are there. They just need to be given the opportunities.”

Shamera believes that it’s the nature of the fishing industry that is preventing more women from making waves.

“In the beginning, I often found myself having to raise my voice in order to be heard. I don’t shout anymore. Now I demand that everyone listens.”

It’s all about having that important conversation regularly, bringing the gender issue to the fore constantly and consistently, Shamera explains.

“Powerful women make such a difference in an organisation. When you get powerful, knowledgeable women in a room, we get things done. And when you see the impact of this, you want it everywhere! To every woman out there – find your voice and don’t apologise for it. Fight for it. Be true to yourself. Women are going to change the world!”

“According to Shamera, it’s not just gender-related change that the industry is desperate for either. At the moment, she patiently awaits news regarding the Fishing Rights Allocations Process (FRAP), which is due towards the end of the year, to see whether or not government is going to make the sector changes necessary for the industry’s sustainability, particularly in relation to SMME’ economic viability.”

“The government needs to be courageous. I’m hopeful they’ll do what needs to be done,” Shamera concludes.

Thirteen years later, in 1978, Rob came to South Africa as a skipper and has remained here ever since, setting up a home base for himself in Port Elizabeth. He says that he has no plans to return home and loves our country and its abundant surrounding oceans.

Rob speaks fondly about his job and shows great pride when talking about his whopping 43 years spent in the industry so far.

“I love to be at sea, to be free. It’s a lifestyle.”

Rob fishes on a small boat with a total of 25 crew members and prefers to head out on shorter, more productive trips as opposed to lengthier, more laid-back excursions. He says that he works hard to retain the same crew members over the years, noting how important it is to build a strong relationship with one another.

“Everybody’s different, but you try to make it a family. It’s amazing.”

Many will likely be wondering what a day in the life of a skipper in South Africa looks like. According to Rob, it’s a perfect life. He gets started between 5 am and 6 am each morning depending on the season and spends the majority of the daylight hours sitting comfortably in his chair, fishing rod in hand.

“It’s a good lifestyle. I ring the bell, and I get served coffee. I ring the bell, and I’m served my food. I eat delicious fresh fish every day. What more could I ask for? I’ve got a very nice life,” he says with a grin.

Despite spending so much time catching it and eating it, Rob still claims seafood is his favourite meal. He talks about how his crew enjoy mouth-watering meals chockfull of fresh ocean delicacies that they’ve reeled in themselves, from tasty octopus with cold salad to flavourful smoked fish.

When asked who has been the most significant influence in his career, Rob insists that he hasn’t relied on anyone to mentor him. It’s all about putting pressure on himself.

“I want to be the best. I want to catch the most, and I’m not satisfied unless I do!” says Rob.

While he hasn’t had a mentor himself, Rob is keen to impact other young, ambitious fishers positively. He highlights how the fishing industry is important for everybody, for health reasons and the economy, particularly job creation. He claims that it’s a vibrant, thriving industry with plenty of promise.

“It’s a good job. It’s interesting. If you know what you’re doing and if you’ve got a good teacher, you can make it work,” he concludes. 

“I enjoy a challenge and problem-solving. If I didn’t, I probably wouldn’t have been in the industry this long!”

He talks a lot about what it takes to make a success of oneself within this tough, demanding, and ever-changing sector, highlighting the need to be adaptable, especially when it comes to putting in the required time and the effort.

“It takes a particular kind of personality. The industry isn’t a 9 – 5 set-up. You need to put in the effort and be willing to take risks, and you need to do it all with consistency. Success is possible regardless of a person’s background, as long as they are hard-working, honest, and integrous,” he explains.

Clyde got his start in the fisheries sector back in 1992 when he applied for a job at the Department of Sea Fisheries shortly after concluding his military service. It is here that he worked in the resource management department and learnt all about the foundations of fishery management.

“I had the opportunity to visit communities and factories in person and really get to know the people and personalities involved, as opposed to simply sitting behind a desk all day. Personal touch makes such a big difference to how you’re able to do your job.”

From there, Clyde moved onto the Tuna Hake Fishing Corporation as the business development manager, where by his own account he says was fortunate to have been mentored by Ms. Antoinette Moniz, before starting his own business consulting company, Molimo Business Zone, in 2004.

“My life’s passion is to help others. I didn’t grow up with a lot of money, so I know what it’s like not to ‘have.’ I also know how to go about turning difficulties into opportunities. All of this cements my vision for Molimo – to make a difference and help wherever and however we can.” comments Clyde.

As a business owner who has pushed through many daunting challenges, including the COVID-19 pandemic, Clyde has some advice for other existing and prospective entrepreneurs. For him, it’s all about maintaining momentum.

“It’s easy to keep going when you have momentum. It’s really difficult to start up again once you stop. Slow down a little bit when necessary, but never stop.”

Clyde also insists that the secret to ongoing success lies in confronting one’s weaknesses, a belief which led him to take up Brazilian Ju Jitsu. The close-contact fighting has forced him to face up to his claustrophobia. He has put the work in and quickly progressed to blue belt, graded and awarded by the world renown Gracie family themselves, which included the legendary Grand Master Rorion Gracie, after which he took things to the next level training with local EFC Couch Gary King in his back yard makeshift cage.

“I enjoy challenging my weaknesses. I think doing so makes you a more well-rounded person, as opposed to only focusing on what you’re good at. It takes perseverance and strength of mind to acknowledge your shortcomings and face up to them.”

While Clyde focuses his attention on self-improvement, he also acknowledges that no powerhouse is complete without the right support. He’s grateful for the team that he has and is proud of all that they’ve managed to accomplish together within the fishing sector over the years.

“I have a fantastic staff here. It’s so important. Without the right people supporting you, everything is more challenging. It takes time to put a team together that shares your vision. I’ve managed to do that. They keep the business fundamentals of the business going to give me the time to do the things that I do.”

Along with helping other companies succeed in the sector, Clyde also hopes to squash the misconception that the fishing industry only revolves around a man with a rod on a boat. He calls on all young, ambitious professionals in South Africa to consider embracing the many diverse opportunities available to them.

“The industry is full of career opportunities. It’s not just a boat out at sea – it’s a lot bigger than that. There are plenty of shore-based operations, factory workers who receive product and add value, second-tier service providers responsible for distribution, your local fish and chip shop, restaurants, and so much more going on in between. In short, the net is very broad!” he concludes.

Jocelyn has a passion for using seafood as the hero ingredient in many of her signature dishes, all while keeping sustainability top of mind at all times.

“We are all being told that overfishing is a problem, but we’re also aware that seafood forms an important part of one’s wellbeing and nutrition. I believe in everything in moderation and would recommend eating fish at least once a week,” she says.

Initially, Jocelyn had dreams of becoming a lawyer. While she always enjoyed getting creative in the kitchen, she explains that it never really occurred to her to make a career out of it. It wasn’t until her father began donating to a local chef school and taking her along to the school’s various luncheons and fundraisers that she was ‘romanced’ into considering cooking as a possible profession.

“In the end, I just went for it!” she says with a smile.

Jocelyn enrolled at Ontario’s Stratford Chef’s School and, following her comprehensive studies, she was one of a few lucky chefs to be awarded the opportunity to work 6,000 hours as an apprentice for Chef Jamie Kennedy in Toronto. Here, she learnt how to work with only organic ingredients. Later on, she also worked under Gordon Ramsey at his restaurant in Chelsea, UK.

Over the years, Jocelyn has enjoyed the freedom of travelling for her work and talks about how her travels have greatly influenced her approach to cooking.

“I’ve been exposed to so many ingredients and cultures throughout my travels. African culture and flavours have been the most influential, though.”

Jocelyn is a working mom who takes great joy in exposing her children to the culinary world. She smiles broadly when she speaks about her little “change-makers.” Jocelyn strongly believes that today’s younger generations are a lot more in tune with the need to cook and eat with a conscience and greater consciousness.

“My kids are already little change-makers. Sometimes they are vegetarian and they are all well-aware of the importance of seafood sustainability – something I’ve noticed in many other children and teenagers of today.”

Jocelyn highlights how her business, Food Jams, successfully running for over a decade, presented a social culinary-focused experience to the kids at Cedar House. They catered to three groups of up to 70 students each. The first group was 14-year-olds, the second group comprised 15-year-olds, and the third group included 17-year-olds. In the first group, approximately 30% classed themselves as vegetarians or pescatarians, around 50% in the second group, and well over 60% in the third group!

“Kids understand that they have a say in what they eat, and I think that’s what’s going to make the difference going forward,” Jocelyn comments.

Inspired by her children’s attitudes towards sustainability, Jocelyn continues to do her best to make sustainable choices. “I specify the species and discuss the way they were caught-i.e., some species are better line-caught,” says Jocelyn. Whenever possible, she makes an effort to visit harbours and local fishermen directly to source her ingredients. 

“I’m passionate about sustainability. We have a beautiful world, and we need to take care of it. The true value of what we do isn’t about money. The true cost calculates the impact on our natural and social environments. It’s about making a lasting positive impact.” Jocelyn concludes.

It’s not just about profit and pleasing the customer for Nicolette. Rather, she puts the majority of her energy into caring for her staff and keeping them content.

“I feel I have an advantage as a woman working in such a tough industry. We stand out because of our compassion and our humanity. I actually care about the wellbeing of my staff. As such, we make sure that our crew has medical aid and provident funds and that we go out of our way to uplift them in ways that they aren’t necessarily used to,” she says.

“It’s about listening and paying attention. Knowing your skipper’s child’s name or birthday, and doing small, thoughtful things whenever you can that helps them to feel special.”

Nicolette talks about how fishing has been in her family for generations, playing a significant part in her life from a very young age.

“My fondest memory was with my late grandfather. One day, he managed to reel in a huge yellowfin tuna, weighing just over 100 kilograms. There was chaos at Hout Bay harbour with journalists trying to get in on the story, but my grandfather refused to crane lift his catch out of the boat until I had arrived to see it and share in the experience,” she recalls with a smile.

Growing up, Nicolette’s parents were always investing in and starting new businesses, and it was in 2003 when their Fish4Africa brand was born. She played a big role in securing the business, focussing on putting systems and structures into place to ensure smoother operations. Nicolette was also heavily involved in the operation of the vessels and was specifically dedicated to operating ‘The Nicolette’ as the shore skipper.

She now takes on a lead role in managing the business and insists that Fish4Africa is focussed on giving back to South Africa primarily through food security.

“Our business model is to give the local consumer a choice. In the past, most of the prime fish was exported. In the Fish4Africa store, however, you’ll always see a wide range of products, from the cheapest fish right the way up to the most expensive yellowfin tuna. We want all South Africans to have the opportunity to live a healthier lifestyle at affordable prices,” she explains.

Nicolette is a proud mother to three daughters and is very serious about exposing them to the many joys and opportunities of the fishing industry, just like she was as a child. She wants her girls to feel empowered to break into the industry, should they wish to do so in the future.

“There are lots of opportunities for women within this sector. After all, we are hardworking, courageous, and consistent. We get things going, we get things done, and, most importantly, we always listen.”

Nicolette acknowledges that it hasn’t always been smooth sailing for her as a female in such a male-dominated realm.

“The challenge is being a female and not being taken seriously. I find that we have to work a lot harder to prove ourselves in the beginning, but once you do manage to earn respect, everything seems to work out alright.”

When asked who the biggest influence has been in her life, Nicolette immediately brings her parents and their personal strengths into the spotlight, saying how she learned to be consistent and courageous from her mother, and how her dad always taught her about the value of kindness.

“I learnt from my dad the importance of appreciating your staff. Without them, you are nothing. We always describe Fish4Africa as a family business, but it goes so much deeper than just the blood that runs through your veins. Some of our staff members have been with us for over 30 years. They are our family.”

It’s easy to see that, for Nicolette, people are everything.

“It’s not about the profit. It has to be about the people. Without the people, there isn’t a business, and there isn’t a customer,” she concludes. 

How Selwyn – who was a keen scholar with many opportunities awaiting him following matric – came to find himself working in the fishing industry can only be described as divine intervention. 

“Shortly after the final exams in matric, a number of us were spending time on the beach when a newspaper clipping blew past us. It wound up being an advertisement looking for new deck cadets to join the fishing industry. I impulsively applied, and I’m still in the industry today!”

Selwyn says he has no regrets whatsoever for making the decision to pursue that lead that day.

“I’ve loved being at sea. I’ve loved being a manager, and now I have the privilege of being a go-between for the industry and the authorities. I know that I’m making a difference.”

Selwyn’s main focus nowadays is to constantly engage with the various players within the diverse industry, particularly in terms of ensuring appropriate education and compliance when it comes to safety at sea. This engagement takes place predominantly through safety awareness programmes, indabas, webinars and as chair of the National Fishing Forum.

“We are active in making sure that the industry is aware of impending changes to existing conventions and regulations so that the necessary action can be taken to prepare ahead of time. Once these conventions and regulations enter into force, it’s up to us to ensure compliance through training and regular communication,” he explains.

Since Selwyn has spent a sizeable chunk of his career onboard vessels and managing fleets, he has a superior understanding of what these new regulations mean for the individuals at sea.

“I can put myself in their shoes as I’m fully aware of the complexities and challenges faced when onboard a fishing vessel. My goal is to make it as easy as possible for them to comply.” 

He also has to adapt his messaging to suit the individuals involved in the industry.

“Back in the day, the vessels were managed by individuals with Merchant Navy background. Now that that has changed, so too must the engagements and our approach to creating a rapport. The message essentially stays the same – it’s the approach to communication that needs to evolve.”

Selwyn says that the potential for both serious injuries and fatalities within the industry is what keeps him up at night. Since he plays a lead role in optimising safety for fishermen in South Africa, he’s passionate about keeping these numbers down. Thankfully, there have been great improvements in this regard in recent years.

“In the late 1990s and early 2000s, we would see well over 50 fatalities amongst our fishermen every year. Since then, the industry has come to the party and various interventions have been put in place to prevent these catastrophes. Over the past decade, we’ve reduced the number of annual at-sea fatalities to single figures. Of course, we’re angling towards zero annual losses going forward. That’s the goal.”

The country’s notable accomplishments in fishing safety are certainly something to be proud of. According to Selwyn, South Africa has one of the best track records when it comes to looking after its fishermen.

“We have one of the safest fishing industries in the world. When other countries are looking at implementing new conventions, we’re always invited to speak at conferences to introduce the local industries to our methodologies and successes.”  

Of course, the industry still faces a great deal of challenges – one of which is the lack of manpower.

“Before they are cleared to go out to sea, all vessels must comply with minimum requirements regarding who is onboard and which qualifications they possess. Nowadays, it’s a lot more difficult to get officers up the ranks. There’s a further problem when it comes to the pool of resources. Very few kids leave school with ambitions to start a career in the industry. That has to change,” explains Selwyn.

“We need to embrace the opportunity to convince the youth that this is a career of choice offering security, endless possibilities for adventure, and lots of room for growth – because it truly is,” he concludes.

As a child growing up in Pretoria in the 1980s, she would pore over the second-hand National Geographic magazines and old encyclopedia Britannica’s her father would bring home who was a fruit and vegetable vendor.

“I would cut out pictures of dolphins and whales and stick these in collages. I remember thinking, it’s so far removed from my reality. I couldn’t fathom how this diver was able to explore a world I was so captivated by, yet had never been anywhere near,” says Pavs.

Not one to let a little reality get in the way, however, Pavs announced she wanted to pursue a B.Sc. degree instead of the ‘financially solid’ career path of doctor, lawyer, teacher or chartered accountant any good Indian family expected at the time.

“I remember my father asking, but ‘how will you get a job’? He couldn’t see how science could be a vocation. My very conservative aunts also assured me I could always come back, and they wouldn’t think of me as a failure. Mercifully, my father conceded, saying: ‘Go and study science and when you’re done that, you’re probably going to end up working in a bank, but at least you’ll have done what you wanted to do.” And so she did.

After her B.Sc. degree, Pavs ended up in Cape Town and fell into the natural fit the universe had steered her towards against all odds – the marine sciences. She worked in government, in academia and for an UN-funded programme in Angola, Namibia and South Africa, all before her journey brought her to the World Wide Fund for Nature (WWF- SA).

Every step that Pavs has taken on her journey in the marine sciences has brought her a step closer to the purpose she had as a child, leafing through those old National Geographics. “I don’t fit the model of a marine scientist or a conservationist or what was then the stereotype of an Indian woman. But all I remember thinking is that I wanted to take all this amazing science I learned and shift people, move people the way I felt moved by those National Geographics.”

It was a mission that gained impetus when her well-researched beautifully leather-bound master’s thesis failed to captivate her father. “I was so proud of it. But, he literally ran his hand over the gold lettering and said: ‘beautiful leather cover’ without showing any intention of reading it because he didn’t even understand the title.

“It soon became clear it had more value to him as a coffee cup holder and I realised I needed to change tack here because this environment that I loved so much was in trouble and if my own father wasn’t willing to crack my thesis open because the science wasn’t accessible, who was I going to change?”

Scientists and academics may be brilliant at what they do, but they have a reputation of being poor communicators and are terrible at translating the science to the public. Pavs set her sights on changing that in her role at WWF. 

“I never thought I would get to work at an organisation like WWF which has brought together all the things I’m so passionate about – the environment, the ocean, its resources, what it gives us, and protecting what sustains us. I realised to save and safeguard this environment I so love, I needed to change the behaviour of the people who were using it. And SASSI became that pivotal place where I could do that, where I could start making an impact.”

But making that impact, says Pavs, goes beyond simply saying ‘Save the Fish’. “There are those who are reliant on that environment, reliant for their livelihoods, for a source of food. So, you can’t simply have a preservationist attitude towards this environment. Rather, if we are to use the resource, we must do so responsibly and sustainably.”

Pavs has spent her life knocking down palaces of fear and going for it.

Perhaps inspired by her courageous grandmother who was Mahatma Gandhi’s adopted daughter and the Mrs. Pillay Nelson Mandela mentioned in his book “Long Walk to Freedom”. Perhaps because, beyond her own expectations, she said yes to a wild-haired yoga teacher in the Namibian desert and learned how to fold herself into a pretzel and teach others to do the same. Perhaps because she was always willing to step up to the plate, swing the bat and see where the ball lands.

It’s this attitude of less doubts, more do’s that has paved many pathways leading up to the legacy she wants to leave; that of a safe protected marine environment people respect.

“We’re part of the Earth, we’re of the Earth. We’re not outside of it and we’ve lost our connection to it, but we need to rebuild and own it. It starts with us.”