South Africa’s finest winemakers gather at Bombay Brasserie to celebrate wine, food, and the next generation of hospitality talent

Cape Town, 7th May — TAJ Cape Town recently played host to the eagerly anticipated annual Winemakers’ Lunch, a highlight on the Reaching for Young Stars calendar, now proudly in its 18th year. Held in the magnificent Bombay Brasserie, the occasion brought together some of South Africa’s most celebrated winemakers alongside young beverage students, offering a rare and enriching opportunity to bridge industry expertise with emerging talent.

South Africa is home to some of the world’s most splendid wine estates, many bearing a proud Cape Dutch heritage that traces its roots to the arrival of the Huguenots and the pioneering women who first recognised the exceptional suitability of the Cape’s climate and soil for viticulture. Over the centuries, winemaking in the Cape has become a celebrated asset, a drawcard for international tourists and a cornerstone of South African hospitality.

TAJ Cape Town has provided a home for the Reaching for Young Stars programme for two years, supporting its mission to grow and develop participants through a diverse and wide-ranging curriculum. The programme equips students with skills and knowledge spanning food, wine, and the broader hospitality industry, experience that has proven invaluable for those pursuing international careers.

The beverage student candidates, the wineries and the culinary academies for 2026 are:

Katherine Hudson & La Motte Wines – Emeris
Chelsi Louw & Cederberg Wines – International Hotel School 
Blayze Morris & Simonsig Family Vineyards – CTIA Chefs Training & Innovation Academy
Tafadzwa Mupotsa & Constantia Glen – Capsicum Culinary Studio
Ntando Vilakazi & Kleine Zalze – The Silo Internship Programme
Tawananyasha Kaliyati & Zoetendal Wines – Cooktastic 
Luke Watkins & Laborie Wines – Superyacht Culinary Academy
Litha Boloti & Ernie Els Wines – Cape Town Hotel School, part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)

Guests were welcomed by Pedzisai Matiza, Assistant  of Food and Beverage Director in the absence of General Manager Mark Wernich, who, having been named GM of the Year and Area Director Business Development Africa, is currently travelling as TAJ Hotels continues to open fabulous new lodges.

Wanda Cronje (CWM), the programme’s esteemed Food & Wine Pairing judge, presided over choices that each winemaker presented, wines that would best complement Chef Rakesh’s authentic dishes in a harmonious and considered pairing and then feature on the Awards Menu at the gala luncheon to be held in The Reserve on Thursday, 11th June.

The Winemakers’ Lunch unfolded against the glittering backdrop of the Bombay Brasserie, where Mixologist Judge Vlad Klaic (Alchemology), in partnership with KWV Brandy, Perrier and Früt, created an irresistible welcome cocktail to set the tone for the afternoon. Executive Chef Rakesh Pawar and his brigade offered guests a tasting of modern Indian cuisine, of spice from ZA Foods and an inspired approach to vegetables. Chilled bottles of S.Pellegrino and Acqua Panna graced each table, enhancing the refined dining experience.

For the young beverage students in attendance, the afternoon offered an unparalleled opportunity to meet the winemakers in person, engage with their diverse approaches and philosophies, and deepen their appreciation of wine. The occasion was brought to a gracious close by Guy Webber, one of South Africa’s most stalwart and gifted winemakers and a respected Food & Wine Pairing judge, whose thanks provided a fitting tribute to all involved.

Adding a final touch of South African elegance, Aimee Lentz, Chief Marketing and Operations Officer of Diamond Works, invited guests to win an exquisite diamond-studded lapel pin — a reflection of hospitality at its finest — alongside an Ubuntu pendant embodying the philosophy: “I am because you are.”  South Africa’s hospitality, diamonds, and wine are a perfect fit, a powerful drawcard for tourism, and a celebrated thread woven through the rich tapestry of our country’s history. Further details at: https://www.thediamondworks.co.za/collection/ubuntu-collection/

AWARDS MENU on the cards…

Welcome Simonsig Kaapse Vonkel Brut Rosé , Vlad Klaic’s Signature Früt, KWV Brandy and Perrier Cocktail, S.Pellegrino and Acqua Panna and Avanti Coffee

Amuse Bouche
Dahi Bhalla | Mix Früt Berry Relish & Kala Chaat Masala Soft Ciao Lentil Fritters soaked in sweetened Lancewood Greek yoghurt finished with home made spice mix and topped with a Mix Berry Relish

Appetisers
Kale & Cheese Tikki | Tandoori Früt Pineapple & Ginger Chutney Seared cakes in Rio Largo Olive Oil made with kale & potato stuffed with Lancewood Cheese topped with a tropical chutney and Khoisan Sea Salt
Jaitooni Paneer Tikka | Mint Chutney A re-imagined version of cottage cheese marinated with olives and fragrant yoghurt

Ernie Els Big Easy Cabernet Sauvignon Rosé 2025 | La Motte Reserve Collection Chardonnay 2024 | Laborie Shiraz 2024

Mains (Sharing Style)
Bhurani Makai Saag Palak Garlic tempered corn & FRÜT spinach finished with Lancewood Cultured Cream (Crème Fraîche) Cochin Vegetable Curry Curry leaves & Coconut milk infused seasonal vegetable curry
Shakarkand aur Shingada Kofta Sweet Potato & Water chestnut croquettes drenched in Makhani Sauce
Smoked Dal Makhani Overnight cooked mix lentils
Served with Assorted Indian Breads & Saffron Pulao

Cederberg Bukettraube 2025 | Constantia Glen TWO 2023 | Zoetendal The Monarch 2020

Indulgent Dessert
Cardamom & Pistachio Milk Cake | ClemenGold Basil Salsa Tres leches inspired dessert with a modern Indian take

Kleine Zalze Cape Nectar Blanc Cap Classique NV

Meet the New Executive Chef at TAJ Cape Town

TAJ Cape Town is delighted to welcome Executive Chef Rakesh Pawar, whose remarkable culinary journey spans some of the world’s most prestigious kitchens. Across Taj Hotels in Mumbai, Carnival Cruise Lines, and most recently Taj Dubai, where he played a key role in managing an AED 55 million F&B operation and maintained the coveted Dubai Municipality “A – Gold Grade” hygiene certification Chef Rakesh brings with him a wealth of international experience and an extraordinary command of authentic flavour. His philosophy centres on a deep respect for ingredients, blending classical techniques with contemporary presentation to create dishes that are both memorable and sophisticated. Having already immersed himself in Cape Town’s vibrant local markets and rich food culture, Chef Rakesh brings an exciting new chapter to TAJ Cape Town’s culinary story. If The Winemakers’ Lunch is anything to go by, his inspired approach to modern Indian cuisine is already making a remarkable impression.

About Reaching for Young Stars Now in its 18th year, Reaching for Young Stars is a programme dedicated to the growth and development of young hospitality professionals in South Africa, providing wide-ranging exposure to food, wine, and the international hospitality industry.

About TAJ Cape Town TAJ Cape Town is one of the city’s premier luxury hotels, committed to excellence in hospitality and community engagement.
“This year, we introduce Taj Africa Wildlife Lodges—our new wilderness portfolio, bringing Taj’s signature Tajness into Africa’s most iconic landscapes. Opening in 2026 within the Greater Kruger: Taj Bush Lodge and Taj River Lodge. “These lodges pioneer our Sanctuary Wildlife philosophy, says Mark Wernich “an immersive, slower journey into nature that thoughtfully integrates wellbeing, conservation and community engagement with cultural storytelling, and an elevated, multi-cuisine culinary experience.

Together, they form part of a curated Taj Africa circuit, seamlessly connecting wilderness, city, beach, and wellness anchored by Taj Cape Town. Looking ahead, our expansion will extend into key destinations including: the Maasai Mara, Okavango Delta, Serengeti and Zambia shaping the next chapter of travel in Africa.

Inter-Hotel Challenge Welcomes Union Tiles as Industry Partner Supporting Hospitality Talent

The Inter‑Hotel Challenge, South Africa’s leading hospitality skills development competition, is delighted to announce the support of Union Tiles, a renowned supplier of premium tiles, natural stone and other surface solutions for residential and commercial spaces.

With a heritage dating back more than a century, Union Tiles is one of South Africa’s leading independent distributors of wall and floor surface solutions, offering an extensive range of ceramic, porcelain, terrazzo, granite and marble products for architectural and interior design projects. 

The partnership between Union Tiles and the Inter-Hotel Challenge reflects a shared dedication to quality and artistry in the aesthetic features of the Union Tiles surface solutions for hotels, and supports growth of emerging talent within the hospitality industry

Gary Shayne, CEO of Origin Enterprises Ltd. who recently purchased Union Tiles, said: “Being involved as headline sponsor is a clear demonstration of our commitment to South Africa’s hospitality industry. Our partnership is grounded in shared values of quality, innovation, and long-term investment in people. Exceptional hospitality experiences are shaped by every detail of the environment from culinary artistry to the design and finishes throughout a hotel that define the guest journey.”

The Inter-Hotel Challenge, widely recognised as a platform for identifying and mentoring the next generation of chefs and hospitality professionals, brings together leading hotels, culinary mentors, and industry partners to celebrate skills, creativity, and professional development. Through the programme, young chefs and hospitality professionals are exposed to world-class training opportunities and industry experiences.

Union Tiles’ support highlights the important connection between design, environment, and hospitality. From restaurant kitchens and hotel lobbies to bathrooms and dining spaces, carefully considered surfaces and finishes play a vital role in creating memorable guest experiences.

Founded in 1922 and headquartered in Bedfordview, the venerable Union Tiles is a proudly national brand. Few companies can claim such an enduring heritage, with branches across South Africa and neighbouring countries, supplying innovative surface solutions to architects, designers, builders, and hospitality projects.

Speaking on the collaboration, organisers of the Inter-Hotel Challenge noted that partnerships with respected industry suppliers such as Union Tiles help strengthen the programme’s mission to inspire excellence across the hospitality sector.

“The Inter-Hotel Challenge is a well established firm event on the hospitality calendar and sponsorships like this allow us to move it to even greater heights. We are delighted to partner with Gary and his team,” says Chania Morritt-Smith of Showcook, with culinary authority Annette Kesler, organisers of the Inter-Hotel Challenge now in its 14th year. 

The Inter-Hotel Challenge continues to build strong relationships across the hospitality, food, beverage, and design sectors, ensuring that young professionals have an exciting path for career growth in this vital sector of the South African economy.

Media Contact: Chania Morritt-Smith (Showcook)
Email: info@showcook.co.za 

See more on UNION TILES
Website: https://uniontiles.co.za Follow on Facebook: https://www.facebook.com/uniontiles
Instagram: https://www.instagram.com/uniontiles/

#InterHotelChallenge2026 #UnionTiles #Showcook

As part of preparations for the 2026 Reaching for Young Stars Competition, Kleine Zalze is equipping young entrants from the hospitality industry with wine knowledge.

Chania Morritt-Smith (Showcook), Nkululeko Mateke (Chef), Winemaker Hanri Ferreira, Likhona Yam (Pastry), Carina Gous (GM Kleine Zalze), Ntando Vilakazi (Beverage) and Mentors Marike Gerricke (Pastry Chef, The Silo) and Bianca Schreuder (Hot Chef, The Silo). 

In the kitchens and service spaces of South Africa’s leading hotels, a quiet but powerful transformation is taking place. It is not just about food on plates or Cape wine in glasses, but about confidence, opportunity and the shaping of futures. At the centre of this movement stands the Reaching for Young Stars programme, a dynamic initiative that has, since 2009, become one of the hospitality industry’s most influential platforms for nurturing young talent.

And this year Kleine Zalze Wines, the award-winning winery in Stellenbosch, will for the 5th year once again be partnering with Showcook.com, organisers of the Reaching For Young Stars Competition (formerly known as the Inter Hotel Challenge), to ensure the entrants have the level of wine knowledge and insight to complement their culinary and service prowess.

Hosted in 2026 by Taj Cape Town, the programme continues to shine a spotlight on the Western Cape’s growing role as a global hospitality destination. As tourism expands and international interest in South Africa intensifies, the need for highly skilled, confident hospitality professionals has never been greater. Reaching for Young Stars answers this need by creating a structured pathway for aspiring chefs, bakers, beverage specialists and service professionals to develop both technically and personally.

Organised by Showcook.com in partnership with renowned culinary authority Annette Kesler, the programme goes beyond competition. It is a carefully designed developmental journey, drawing students from leading culinary academies including the Cape Town Hotel School, Capsicum Culinary Studio, the International Hotel School and the innovative Silo Internship Initiative, among others. These institutions nominate their most promising students – young people who show not only skill, but commitment, curiosity and ambition.

According to Chania Morritt-Smith of Showcook.com, the programme’s importance lies in the life-changing opportunities it creates. “This year, we are offering amazing programmes for the winners of the TAJ Cape Town Reaching for Young Stars. These will shape their careers, equipping them to step into their chosen roles within the ever-evolving hospitality industry,” she explains.

Those opportunities are substantial. Winners in the hot kitchen and pastry chef categories, for example, earn the chance to undertake a three-month professional placement in France – an experience that exposes them to world-class culinary standards and international working environments. Other awards include advanced training opportunities, industry certifications and mentorship programmes that strengthen professional skills and broaden career horizons.

Yet beyond the impressive prizes, the real transformation happens during the journey itself. Workshops form the backbone of the programme, offering students hands-on training and exposure to seasoned industry professionals. From kitchen skills to beverage service and sustainability awareness, participants are introduced to the rigour and discipline demanded by the hospitality profession.

For this year’s Reaching for the Young Stars, Kleine Zalze Wines has partnered with the team from The Silo Hotel in the V&A Waterfront, whose internship initiative continues to nurture emerging talent. The Silo team, comprising Ntando Vilakazi (Beverage), Nkululeko Mateke (Hot Chef), Likhona Yam (Pastry Chef), recently visited Kleine Zalze Wines’ cellar for a true wine immersion, courtesy of winemaker Hanri Ferreira. After Hanri took the team through the winemaking process in Kleine Zalze’s new state-of-the-art cellar, Ntando, Likhona and Nkululeko were given the opportunity to taste the winery’s range of premium wines, from old vineyard Chenin Blanc, cool-climate Grenache, iconic Stellenbosch Cabernet Sauvignon and aromatic Sauvignon Blanc.

“Wine is an inseparable part of the culinary world, and it is of the utmost importance that the wine industry gets involved with burgeoning chefs and wine stewards from the beginning of their careers,” says Carina Gous, GM of Kleine Zalze Wines. “The better the chefs and the entire hospitality culinary component understand wine, the better informed they are in offering the customer a superior experience. And as all culinary students and professionals know – or should know – an elevated customer experience leads to better business for the well-being of all concerned. The Reaching for the Young Stars initiative allows Kleine Zalze to partner with dynamic, ambitious young chefs and wine service staff in elevating their wine knowledge and appreciation which will inspire them in incorporating wine and the ethos of the marriage of wine and food in their respective culinary offerings.”

\With the winning team of this year’s Reaching for the Young Stars competition to be revealed at the Taj Hotel in Cape Town on 11 June, the next step is for The Silo troika to prepare their entry meal paired with Kleine Zalze Wines.

“As the beverage guy, I will make the suggestions to my team’s dishes, but it is a collaborative effort,” says Ntando. “After tasting the excellent Kleine Zalze red and white wines, Nkululeko and Likhona will no doubt also use their newly acquired wine palates to create dishes worthy of these wines, and like everyone, I just can’t wait to get to work on the final pairings. The culinary world is hard work; this is one of the first lessons we learn. But thanks for initiatives like Reaching for the Young Stars and support from Klein Zalze Wines, it is a lot of delicious fun, too.”

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

As part of the Reaching for Young Stars programme, we take learning beyond the classroom and into the heart of the Cape Winelands, where our young chefs and hospitality students experience first-hand the superb wineries that define the region. Through immersive visits, they meet leading wine producers and gain insight into world-class standards, as well as the stories behind each bottle. These experiences are designed to inspire, connect, and equip the next generation of industry leaders with both practical knowledge and a deeper appreciation of South Africa’s proud heritage.

Featured here – Kleine Zalze with The Silo Internship Programme, Simonsig Family Vineyards with CTIA Chefs Training & Innovation Academy and Constantia Glen with Capsicum Culinary Studio.

Next up… La Motte with Emeris, Ernie Els Wines with Cape Town Hotel School, KWV with Superyacht Culinary Academy, Cederberg Wines with International Hotel School and Zoetendal with Cooktastic!

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

Our Young Stars are learning the skills and techniques, perfecting espresso shots to milk frothing, they are gaining hands-on experience that sharpens their palate and builds their confidence. Each new skill they acquire is a boost toward a promising career in hospitality. They’ll soon put their talents to the test as Avanti Coffee Judges Paddington Chivare, Michelle Muller, and Elton Chikara assess their craft!

LEHANA VAN DER MERWE
EMERIS

“My grandmother is my biggest role model. She loves travelling but loves people even more, and just like her, I want to travel the world and meet people along the way. I chose hospitality because it allows me to chase my dreams. After completing my studies, I would love to move to Canada for a year or two through an exchange programme. Then I plan to return to Cape Town and pursue a position as Front Office Manager at a boutique hotel.

I studied occupational therapy for two years and would love to consider people with disabilities within hospitality, starting a new initiative by adding mobility equipment such as assistive technology. Hopefully, one day I can have my own boutique hotel with a coffee shop. I’m furthering my skills by maintaining an open mindset, learning from the woman in my life about hosting and entertaining, and keeping track of trends and design within hospitality and how they impact guests and the environment.”

RALPH MASAWARI
COOKTASTIC

“I chose to work in the hospitality industry because I enjoy taking care of people and making sure they have a good time. This industry is always changing and exciting, with many different job opportunities to explore.
My role model is Buddy Valastro, who inspires me with his work and personality. 

I want to pursue my goal as a chef, keep getting better at cooking, and try new things. I plan to use ingredients responsibly, minimise food waste, and create a menu that highlights sustainability. I wish to inspire others in the industry to make positive changes towards the future.
I’m getting better at cooking and making coffee. I try to practise more often, watch videos, and read books to improve.

I’m reading: The Essential Cake Boss by Buddy Valastro, 5 Ingredients – Quick & Easy Food by Jamie Oliver and The Coffee Book by Anette Moldvaer.”

CALEB KANNEMEYER
CAPE TOWN HOTEL SCHOOL

“I have always enjoyed interacting with others. My best grades in high school were in tourism. I then decided to study either tourism or hospitality, which led me to where I am now. Over the next five years, after graduation, I plan to gain more experience in the hospitality industry. I would like to work at bars, cafés, restaurants, hotels, and on international cruise liners. After five years, I plan to open my own restaurant to combine Italian foods with other types.
I research different techniques used to make various coffees and practice making coffees at the Cape Town Hotel School coffee bar.

I’m reading Assassin’s Creed: The Ming Storm by Yan Leisheng.”

AQEEL HOOSAIN
INTERNATIONAL HOTEL SCHOOL

“I enjoy working with people and creating a positive experience for guests. My role models are Anadia Van der Merwe and Gordon Ramsay. My long‑term goal is to be a restaurant owner in New York City. I would like to start a project that focuses on reducing food waste in restaurants by donating surplus foods and improving sustainable kitchen practices.
I’d like to learn more about coffee origins and roasting and improve my latte art and attend coffee workshops.

I’m reading Atomic Habits by James Clear.”

ALANNAH SWALES
CTIA CHEFS TRAINING & INNOVATION ACADEMY

“My gran on my dad’s side inspired me to pursue a career in hospitality. I love the way she hosts us so well. She always invites us in warmly and offers tea or coffee. Whether it was front or back of the house, she was organised. Ouma’s food, did I mention, is always top notch. She is my role model.

I love all aspects of food and beverage production, but specifically the technicality and art fusion. I hope to progress in my pastry and barista knowledge, skills, and portfolio so that my future can look like a fine, high-quality eatery in the heart of Harare. I want to make fine service and quality food less scarce in my hometown.
I’m furthering my skills by grasping and reaching out to every opportunity, placing myself in pressurised and high-demand situations to grow and learn.

I’m reading Beating Chains by Rusty Labuschagne.”

LUKE WATKINS
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY

“My inspiration comes from seeing how happy food, drinks, and good service can make people and create unforgettable memories.
My role models are Brett Nussey and Jaco van Niekerk.
I dream of and aim to work on super yachts. I would love to start an NPO that opens opportunities in the hospitality industry. I’m also aiming to complete my Wine Level 2 course and study hospitality management.

I’m reading The Book of Life by Deborah Harkness.”

MASANDE MFUTU
THE SILO INTERNSHIP PROGRAMME

“An opportunity was given to me after matric, and I fell in love with the industry.
My goal is to become a coffee sommelier and eventually teach others about coffee, as it is a fast-growing industry.
I am currently undergoing coffee training, reading books to deepen my knowledge, and using social media to watch educational videos.

I’m reading Life of Pi by Yann Martel.“

ABIGAIL WILLEMSE
CAPSICUM CULINARY STUIDO

I got hooked when my mom finally told me it was time to get into the kitchen. The excitement and joy of knowing I get to make something that will make people happy just made me feel at peace. It wasn’t just about recipes it was seeing how a plate could change someone’s mood. My family would always gather in the kitchen, and I realised I love creating that same feeling for strangers. Studying now has shown me hospitality is equal parts craft and care. For me, the kitchen is where both of those meet.

My role model in the kitchen is my lecturer/chef instructor who pushes me the most. They’re strict about standards but always explain the ‘why’ behind every technique. That’s how I learn best. Chef-wise, I really look up to Reuben Riffel. He’s South African, built his career from scratch, and he’s big on using local ingredients. As a student, that reminds me I don’t need fancy imports to make great food.

Right now my goal is simple: learn everything while I’m studying. Master knife skills, understand food costing, and get comfortable working under pressure. After I qualify, I want 2-3 years in a high-volume kitchen to build speed and consistency. Long term, I’d love to be a head chef at a restaurant that focuses on modern South African food , taking ingredients like mielie meal, biltong, or rooibos and presenting them in a new way.

As a student chef, food waste really bothers me. One project I want to start is a ‘root-to-stem’ menu series. Use carrot tops for pesto, chicken bones for stock, stale bread for crumbs. It cuts costs, it’s sustainable, and it forces creativity. I think guests also care more now about where food comes from. If kitchens can show we respect the whole ingredient, that’s a win for profit and for the planet.

I’m not really a big reader but if I had to read a book anytime soon it would be “Salt, Fat, Acid, Heat’ by Samin Nosrat.
She breaks cooking down to four elements instead of recipes, which helps understand why things work, not just how It’s made.”

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

The role of the Beverage Students of the ‘Taj Cape Town Reaching for Young Stars’ is not simply to serve, but to enhance every dish through thoughtful pairing and a deep understanding of flavour.

They are tasked with creating a signature cocktail using KWV 3 YO Brandy, lifted with the elegance of Perrier and complemented by a homemade mixer inspired by FRÜT SA. This requires both technical skill and a sensitivity to balance, ensuring the spirit, acidity, and aromatics work in perfect unison.

In addition, they will present a mineral water service, showcasing the distinct character and provenance of S.Pellegrino and Acqua Panna demonstrating that even water, when thoughtfully presented, plays an essential role in the overall dining experience.

Completing their brief, each student will present three wines one for each course reflecting the inspiration behind the menu: starter, main, and dessert. This is where knowledge, intuition, and communication come together, as they translate flavour into experience.

All elements will be delivered to the Beverage Service Judges, where clarity, confidence, and cohesion will define success.

TAWANANYASHA KALIYATI
COOKTASTIC & ZOETENDAL WINES

“I was inspired by the art of making and the experience of serving in elegant settings. My role model is Michel Rolland. My goal is to manage a boutique wine program for a hotel. I would love to create a wine education initiative that pairs African wineries with chefs, promoting regional wine culture.
I am studying wine regions and following journals and competitions to improve my knowledge.
I’m reading The Oxford Companion to Wine by Jancis Robinson, one of the world’s leading wine writers and critics.”

BLAYZE MORRIS
CTIA – CHEFS TRAINING & INNOVATION ACADEMY & SIMONSIG FAMILY VINEYARDS

“I was born into a family raised by a single father who did not know how to cook or afford the necessary means to produce a flavourful product. So together, at home, my father and I began experimenting and learning to cook. In 2024, my father had a heart attack, and I took it upon myself to better and improve our lives through my love for cooking.

My role model is my father and my gran, because they never stopped believing in me through the hard times.

I would like to open a restaurant where the focus is on fine dining with sustainable, farm-to-table, locally sourced food. Through this career, I would also like to open my own wine farm, where we provide to most restaurants in the Western Cape, and hopefully become award-winning in the future.

I’m currently taking part in culinary school, continuing to be educated and inspired through school incentive tours and volunteering in kitchens where I have done my industry placements.

I’m reading The Art of Racing in the Rain by Garth Stein.”

LUKE WATKINS
SUPER YACHT CULINARY ACADEMY & STIR CRAZY CULINARY ACADEMY TEAM WITH KWV WINES

“My inspiration comes from seeing how happy food, drinks, and good service can make people and create unforgettable memories.

My role models are Brett Nussey and Jaco van Niekerk.

I dream of and aim to work on super yachts. I would love to start an NPO that opens opportunities in the hospitality industry. I’m also aiming to complete my Wine Level 2 course and study hospitality management.

I’m reading The Book of Life by Deborah Harkness.”

KATHERINE HUDSON
EMERIS & LA MOTTE

“Bringing joy and helping people create memories that will last a lifetime brings me great happiness. My role model is my mom. She brings positive change and makes a huge difference in many people’s lives daily.

I would like to become a regional manager for an international hotel chain. I also want to pursue a program that implements sustainability practices into daily hotel operations.

My practical experience as a host on an incentive travel trip to Rome, as well as my work at Tinswalo Boulders Hotel, has helped me further develop my skills.

I’m reading The Kite Runner by Khaled Hosseini.”

NTANDO VILAKAZI
THE SILO HOTEL INTERNSHIP PROGRAMME & KLEINE ZALZE WINES

“Inspired by the idea that doctors have the power to save lives and hospitality has the power to create memories. I have always wanted to work while traveling the world like my uncle, who is my role model. He currently manages Sun City and previously held a management position at a resort in Zimbali.

My long-term goal is to own one of the best restaurants in Africa, a restaurant for Gen Z, designed to accommodate content creators and upcoming artists, mixing fine dining with casual experiences.

Goals & Activities: Research wine pairings, create exotic cocktails, and expand my beverage knowledge.

I’m reading The Subtle Art of Not Giving a F*ck by Mark Manson.”

TAFADZWA MUPOTSA
CAPSICUM CULINARY STUDIO & CONSTANTIA GLEN

“I’ve always been in and out of kitchens because my father was in the industry, so I chose to pursue a career in it at a young age.

I don’t have a particular role model, but I’ve looked up to Heston Blumenthal for years.

My long-term goal is to work in a variety of kitchens before eventually moving into food science.

This year, I’m participating in more competitions to expand my skills.

I’m reading Leviathan by Kim Ji-Hoon.”

CHELSI LOUW
INTERNATIONAL HOTEL SCHOOL & CEDERBERG WINES

“I can honestly say it was because of people’s expressions and reactions that led me down this path. I genuinely think it is so interesting to see how people react to something new or different. My role model is my parents, mostly my father. They’ve both taught me that looking or doing or looking at this differently makes all the more of an interesting story to tell when you’re old and grey.

My future plans are to work my way up to become the owner of a 100% eco‑friendly boutique hotel that is able to grow and sustain itself. It needs to bring a modern outlook on how hotels or other establishments can reduce their carbon footprint. 

I enjoy reading and watching videos to keep up with new changes that the hospitality industry is creating, as well as making the most of my time that my school offers.

I’m reading The Diary of a CEO by Stephen Bartlett and Rich Dad Poor Dad by Robert T. Kiyosaki.”

LITHA BOLOTI
CAPE TOWN HOTEL SCHOOL

Pursuing a career in hospitality gives me a passion for human connection and the desire to create unforgettable experiences for others. My role model is Luvo Ntezo, who is a well-known sommelier at One&Only Cape Town in the V&A Waterfront. My career goal is to grow within the hospitality industry and experience the global adventure it offers. I want to learn more about fine dining and broaden my experience by being curious and ambitious about the industry.

The impact I would like to make is to improve scalable operational frameworks, specifically in hotel kitchens and restaurants, to track, minimise, and repurpose food waste. It is my dream to open a boutique hotel for students who did not get the opportunity to experience the industry and be exposed to guest experiences.

I’m reading: Let It Go: Forgive So You Can Be Forgiven by T. D. Jakes.

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

The Bakers of the ‘Taj Cape Town Reaching for Young Stars’ programme now bring their quiet discipline and craftsmanship to the fore. Bread, in its purest form, is a reflection of patience, precision, and respect for ingredients, a true test of a chef’s understanding of fundamentals.

As part of their journey, they had the privilege of a masterclass with multiple Inter-Hotel Challenge SA award-winning baker Togara Mabharani at I Love Coffee Roastery and Bakery, an experience that deepened their appreciation for artisan baking and the pursuit of excellence in every loaf.

Each baker is tasked with presenting three distinct breads using Bio-Wheat flour: a beautifully developed sourdough, a soft and flavourful milk bread inspired by the Khara Bun tradition, and a classic plain brown bread, unadorned, with no seeds, nuts, fruit, or accompaniments. In this category, there is nowhere to hide; texture, structure, and flavour must speak for themselves.

Prepared off-site, these breads arrive as a finished expression of skill, care, and time showcasing the student’s ability to transform flour, water, salt, and technique into something truly exceptional.

MBONGENI NCUBE
CAPSICUM CULINARY STUDIO

“I love cooking, especially pastry. My role model is Jamie Oliver because he focuses on nutritional cooking. I’m not just passionate about cooking, but also about the health benefits that come with food and a balanced diet.

My dream is to open a culinary institute in underprivileged communities, as many of them don’t have access to the arts of cooking, and their talents often remain hidden. By opening a school, I hope to give future chefs access to culinary education.

I’m expanding my knowledge by researching cooking methods and ingredients that I’ll use in competitions.
I’m reading The Flavor Bible by Karen Page and Andrew Dornenburg.”

BONGOKUHLE MKIZE
CAPE TOWN HOTEL SCHOOL

“My passion for hospitality comes through the joy of bringing people together through food, especially through the simple yet powerful craft of baking. I don’t really have role models, but a person who inspires me in bread making is Daniel Leader, a well‑known artisanal baker who founded Bread Alone Bakery and wrote influential books about traditional baking.

My long‑term goal is to open my own café, where I focus on reducing food waste by donating unused products and using seasonal ingredients, while creating a comfortable space where people can gather. To travel to Copenhagen is definitely a long‑term goal, and also to London, just to work in a café or bakery. I have a few favourites, and I’d love to work in one of them before I own my own café.

I’m studying and consciously practising, researching in my spare time, and travelling to different cafés to taste baked goods.

I’m reading The Alchemist by Paulo Coelho. For the competition, I’m currently reading Advanced Bread and Pastry: A Professional Approach by Michel Suas.”

BILQEES MUSTAPHA
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY TEAM

“In high school, when I would sell desserts to friends and family and cook at home, I realized how much I love cooking and baking, and that I wanted to make a career out of it.

My grandma is my role model.

My goal is to work on a yacht as a chef. In the future, I would like to open my own bakery. I practice every day in the kitchen and continue learning new skills by taking courses.

I’m reading Tell Me Lies by Carola Lovering.”

NQOBILE NKOSI
CTIA – CHEFS TRAINING & INNOVATION ACADEMY

“Food has the power to bring people together. Seeing people enjoy what you cook can be a big motivation to become a chef.

My role models are Chef Bobby Flay and Chef Alex Guarnaschelli

My goal is to continue improving my culinary skills by learning different cooking and baking techniques, working in professional kitchens, and gaining experience in restaurants locally and internationally. Networking with chefs who have been in the industry for years is how I’m further developing my skills.

I’m reading Who Moved My Cheese? by Spencer Johnson.”

CASSIDY SLAMMAT
COOKTASTIC

“My love for the making and baking of food has inspired me to pursue a career in hospitality. I would like to learn more about food, health, and safety so that I can broaden my knowledge in these areas. My long‑term goal is to open my own business.

I am actively doing research, practising, and experimenting with new things to improve my skills every day.

I’m currently reading Professional Cookery for the Level 2 & 3 NVQ/SVQ by David Foskett, Graham Dodgson, Victor Ceserani, Ronald Kinton, and John Campbell.” 

JOSH CRONJE
INTERNATIONAL HOTEL SCHOOL

“From a young age, I have been exposed to the culinary world. This is because, in my family, there are three chefs: my aunt, my eldest brother, and my sister‑in‑law. It is very intriguing and satisfying to create something and then watch people enjoying it and smiling. I baked for my friends recently, and their reaction confirmed that I’m going to follow my passion and become a chef.

My role models are my brother, my sister‑in‑law, and my aunt, who have left an imprint on my life. I hope to become a respected chef who is known for having one of the largest skill sets in the culinary world. By this, I mean that I intend to learn almost every cooking technique that the world has to offer. With this, I hope to discover techniques which will help prevent food shortage and reduce food cost for the poor.

I’m finding and trying recipes that contain cooking techniques that I’ve never tried before, helping the chefs in my family at their work, learning as I go. 

I’m reading River Cottage Handbook No. 3: Bread by Daniel Stevens (introduced by Hugh Fearnley‑Whittingstall).”

KHANYISANI MLOTSHWA
THE SILO INTERNSHIP PROGRAMME

“I enjoy working with people and being creative, bringing positive energy to everything I do. My role model is Chef Zuhair.

My dream is to be the best chef in the world. I want to gain experience by working in five-star hotels and work abroad so I can develop my skills and techniques. My ultimate goal is to own my own bakery and compete with the best chefs, continually learning and growing.

I’m furthering my skills by staying curious, working with top chefs, and practicing every day.

I’m reading Grimm’s Fairy Stories by the Brothers Grimm.”

VALENTINO LOUW
CAPSICUM CULINARY STUDIO TEAM EMERIS

Cooking was never something that initially inspired me it became something far more personal. In many ways, it helped me through difficult times and became my safe place, where I could focus, create and find peace.

My greatest role models are my sisters. I would not be the person I am today without their love, encouragement and support. They have shaped so much of who I am and continue to inspire me every day.

One day, I hope to own a small bakery of my own, a warm and welcoming space where people can feel comfort and joy through good food. I am also passionate about helping reduce food costs by encouraging the general public to buy fresh produce and groceries directly from farmers, supporting both local communities and more sustainable living.

Special thanks to TOGARA MABHARANI and I LOVE COFFEE ROASTERS & BAKERY

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

Anique Ramawoothar of LANCEWOOD with Q&A Winners Tariro Mtoko (Pastry Chef) and Tafadzwa Mupotsa (Beverage) from Capsicum Culinary Studio representing Emeris & La Motte Team! Congratulations Fabulous prizes from LANCEWOOD – #ReachingForYoungStars2026

The Pastry Chefs of the ‘Taj Cape Town Reaching for Young Stars’ programme now take centre stage, bringing with them a sense of finesse, precision, and creativity. Having explored the delicate artistry of Indian desserts through their workshops, they have discovered that pastry is as much about restraint and balance as it is about indulgence. Their challenge is both technical and expressive.

Within four hours, these young chefs are tasked with creating an Indian-style dessert drawing inspiration from classics such as Gulab Jamun or Bhapa Doi (baked yoghurt) while elevating their dish with the bright, distinctive flavour of ClemenGold.

Working with a premium selection of ingredients, including Lancewood soft cheeses, cottage cheese and Greek Delight Double Cream Plain Yoghurt, alongside the richness of Lurpak, and using Bio-Wheat flour they are invited to create desserts that are both rooted in tradition and expressive of their own culinary identity.

This is where sweetness meets sophistication, where spice meets subtlety and where the art of pastry becomes a true celebration. We look forward to announcing the Ultimate Lancewood Pastry Chef of the Year in June at TAJ Cape Town!

SENNETT SCHULTZ
CAPSICUM CULINARY STUDIO

“Seeing how food connects people and cultures inspired me to create dishes that combine classic techniques with new flavours.

My role models are Thomas Keller and Nigella Lawson.

My long-term goal is to open a restaurant that focuses on nose-to-tail cooking and indigenous ingredients, reducing food waste, and educating people on sustainable practices. I’m furthering my culinary education by learning and practicing new techniques every day.

I’m reading Moerbei Bos by Daleen Matthee.“

LIKHONA YAN
THE SILO HOTEL INTERNSHIP PROGRAMME

“Inspired during high school by cooking shows, I knew I wanted to pursue a career as a chef. I admire chefs worldwide for their creativity and dedication.

Role models: Chef La Maurice and Siba Mtonga

Goals & Activities: Become a skilled pastry chef, gain experience in professional kitchens, work overseas to learn from different cultures and pastry styles, and eventually open my own bakery to serve desserts and inspire young chefs. I actively study professional cooking and pastry skills at Silwood School of Cookery and continuously improve my craft.”

TARIRO MTOKO
CAPSICUM CULINARY STUDIO – EMERIS TEAM

“Seeing my aunt baking various delicacies in the kitchen and assisting her inspired my passion for the craft. Furthermore, watching videos of Rick Bayless, a renowned chef specialising in Mexican cuisine, and experimenting with Mexican food made me pursue this career.

I would like to become a restaurant owner and a nutritionist. I aim to inspire people through my craft to avoid waste and be as health-conscious as possible regarding the meals they eat and how they prepare them. I’m shadowing professional chefs and working in more professional kitchens to develop my skills.

I’m reading Before You Go by Jojo Moyes.”

ZAARAH FATAAR
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY

“I dropped out in my second year of university because it didn’t inspire or interest me. I joined Stir Crazy for a six-month course, and on the first day, I knew this was what I wanted to do.

My great-great-grandmother was always kind and motivated me. She is my greatest role model.

I plan to travel and experience as much culture and cuisine as possible, then bring back that knowledge and start something that I love. I’m constantly researching and practising every day to improve my skills.

I’m reading Harry Potter by J.K. Rowling.”

BUESCHKE HECHTER
CTIA – CHEFS TRAINING & INNOVATION ACADEMY

Baking and cooking has always been one of my skills, but before I realised that it was, I was just doing it for fun. I’m always excited to make food for my family and friends.

I originally wanted to pursue architecture because of the joy I found while studying it, as well as because of the quality of marks I achieved in exams. But I realised too late that I required science, so I went for the next best thing and that turned out to be the best thing.

My father is my role model. I’m going to open a pub and grill after my journeys of travelling, being a fine dining pastry chef, as well as a private chef. The pub and grill will only serve pork products, seeing how diverse pork is, that is why I chose it.

While private cheffing, I want to make my clients aware of the balance of food needed and how food can heal your body. This motivates me because I’m trying to solve my father’s problem of gout. I wish to create what hasn’t been created.

I constantly bake new and out-of-the-ordinary desserts and pastries. I always research new ways that flavours can be infused, as well as garnishes for both dessert and savoury dishes.

I’m not currently reading a book, but the previous book I read was The 48 Laws of Power by Robert Greene, and the next book I want to read is The Goldfinch by Donna Tartt.”

SAFIA LARNIE
COOKTASTIC

“Many would say that they pursue a career in hospitality because of the food. However, my inspiration was the way cooking made me feel. Seeing how happy customers, people get when eating what I make, makes me feel extremely good about myself. My role model is Emeril Lagasse.

My long‑term career goals are to become a leader that motivates young individuals with passion by opening my own business. I would like to become a leader that uplifts the youth instead of discouraging them. I am experimenting with more dishes that have uniqueness and am learning new skills while studying.

I’m reading The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg.”

ESINAKO MAKATA
CAPE TOWN HOTEL SCHOOL

“My passion for hospitality comes from the joy of creating memorable experiences through food. Ever since I was a kid, I have known I was meant for the hospitality industry. I grew up watching cooking shows, and since then, my role models have been Siba Mtongana and Gordon Ramsay. Their passion and work ethic inspired me to strive for excellence in the industry.

I want to become a skilled professional chef and eventually own my own restaurant. Through my restaurant, I want to share my passion for food while creating meaningful dining experiences for guests. In the future, I would like to create a space where people can experience the richness of different cultures through food, while also highlighting local ingredients and culinary traditions. I hope to inspire others through my work and contribute positively.

Beyond this competition, I am committed to continuously improving my culinary skills through education, practice, and industry experience. I am currently studying at the Cape Town Hotel School, where I am building strong foundations in professional cooking and hospitality.

I’m reading Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.” 

JENNA VAN NIEKERK
INTERNATIONAL HOTEL SCHOOL

“I grew up working in the kitchen with my family and always felt joy doing it. I would spend hours watching cooking and baking videos, learning new techniques and recipes, and I would just be having the best time. We never really had much growing up, so whenever I was able to get ingredients for new recipes, I would jump at the opportunity.

This industry has always been my passion for as long as I can remember, so when it came down to choosing a career, I wanted to follow my heart and pursue something that would make me happy. One of my role models is Amory Gouchon, the world-renowned pastry chef, as well as a few people that I have worked with during my time in industry. Their drive and passion to succeed in this field was so inspiring, and these are the people who encourage me to go for my dreams no matter where you come from.

I want to ultimately open my own restaurant. I want to focus on the patisserie side and specialise in creative, beautiful desserts. But before I start developing my own ideas, I would like to travel overseas, as well as within South Africa, learning all types of cuisines and gaining more skills, knowledge, and experience.

As for my ideas to make an impact on hospitality, I have always been an advocate for giving back. As I mentioned before, I know what it is like to have nothing. I want to find a way to bring delicious dishes to people who have never experienced—or do not have the means to experience—such things.

To further develop my skills, I’m constantly researching new techniques and testing them out, job shadowing to experience the full magnitude of the kitchen, working on my own creations, and developing new ideas for my own culinary business. 

I’m reading The Housemaid by Freida McFadden.”

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

The Hot Chefs of the ‘Taj Cape Town Reaching for Young Stars‘ programme step into the spotlight with both passion and purpose, having immersed themselves in a series of inspiring workshops at Taj Cape Town. Through these experiences, they have begun to understand that Indian cuisine is not simply about flavour, but about balance, heritage, and the careful layering of spice.

Within just four hours, these rising culinary talents are tasked with creating a beautifully composed menu that reflects both skill and creativity. They will begin with a light Indian-style coconut soup, showcasing delicacy and depth, before moving on to a vegetable curry enriched with Lancewood Double Cream Yoghurt, paired with a vibrant chutney using FRÜT SA.

Guided by a thoughtfully curated pantry including Lurpak butter, Tastic Rices of the World, Ciao Tomatoes and Ciao Pulses, Rio Largo Olive Oil, Khoisan Sea Salt, and authentic Indian spices from ZA Foods they have everything they need to bring their vision to life.

This is where technique meets intuition, where tradition meets innovation, and where the next generation of chefs truly begins to shine.

TRISTAN LILLIENFELD
INTERNATIONAL HOTEL SCHOOL & CEDERBERG WINES

“From a very young age, my interest in food and culinary arts was sparked by my father. Every week, we would watch cooking channels together, and my brother and I would help him prepare the dishes that caught his attention. These were some of my fondest childhood memories, learning, experimenting, and sharing the joy of cooking with my family. My father’s passion for food, even with his crude techniques, inspired me to pursue a career as a chef.

My role models are mainly the chefs I have worked under, who demonstrated how kitchens can operate with both fairness and authority: Chef Justin Baker, Chef Clint Alexander, and Chef Wesley Roos. I also admire Chef Chris Erasmus, particularly for his innovative foraging work at Terrarium restaurant, where he incorporates pickled seaweeds and other naturally sourced ingredients into fine dining dishes.

I aim to study nutrition to curate meal prep menus that are both healthy and delicious. I am particularly interested in creating desserts that use vegetables as natural sweeteners, minimising processed sugars. Additionally, I hope to introduce more foraging practices into culinary education, teaching students to identify, prepare, and creatively use foraged ingredients, whether in mystery baskets or as the focus of a dish.

I actively participate in the Culinary Club at the International Hotel School and dedicate time to personal research and practice to enhance my skills. 

I’m reading Good to Great by Jim C. Collins.”

LINAMANDLA BEKWA
CAPE TOWN HOTEL SCHOOL & ERNIE ELS WINES

“What inspired me to pursue a career in hospitality is the way how a great meal can bring people together, creating long‑lasting memories. Jamie Oliver is my role model. 

My long‑term goal is to promote awareness about the versatility of nutritious meals which empower individuals to utilise the benefits of different food groups to better one’s health and lifestyle. I’m researching new techniques, experimenting with different ingredients, and practising creating dishes. 

I’m reading Dance with a Poor Man’s Daughter by Pamela Jooste.”

KELLIES CHIVANDIRE
COOKTASTIC & ZOETENDAL WINES 

“I was inspired by my love for cooking and preparing food. I enjoy creating meals and seeing people happy when they eat the food I make. My role model is Gordon Ramsay. My long‑term career goal is to grow in the hospitality industry and become a professional chef. I want to gain more experience, improve my cooking skills, and move up from a commis chef to positions like chef de partie, sous chef, and eventually head chef.

Beyond this competition, I’m continuing to improve my skills by learning from experienced chefs and practising my cooking techniques every day.

I’m reading The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman.”

JESSIE OLIVIER
CTIA – CHEFS TRAINING & INNOVATION ACADEMY & SIMONSIG FAMILY VINEYARDS

“My parents told me to get a job at 16, and the first job I had was in the kitchen, and I realised that there is nothing more fun than food. My Grade 7 science teacher always said that everything worth doing is worth doing well.

I would like to travel the world, eating and experiencing different cultures. I’d like to work in France and show the world small culture cooking. I’m working at Mertia again when I’m done with my last semester.

I’m reading Ready Player One by Ernest Cline and The 48 Laws of Power by Robert Greene.”

KUBILAY KARATAS
SUPERYACHT CULINARY ACADEMY & KWV WINES 

“My role model is my mother. As a chef, she has always emphasised to me how important and respectable this profession is. She also talked about the challenges, highlighting that only strong and determined people can succeed. Because of her, I developed a love for cooking, so my mother is my biggest role model.

After graduating from school, I aim to travel to different countries and work in various restaurants. During this process, I hope to gain new experiences, learn about diverse cultures, forge valuable friendships, and improve myself both professionally and personally.

To improve my skills in the culinary field, I make an effort to try different recipes, follow new cooking shows, and apply the knowledge I gain in practice. I also prepare meals for my family and friends.

I enjoy reading romance, autobiographies, and detective stories.”

KENWELL CHIBONDO
CAPSICUM CULINARY STUDIO – TEAM EMERIS & LA MOTTE

My passion for cooking started at a young age when I used to cook for my brothers and sisters. I really enjoyed it and started experimenting with different ingredients every time I was in the kitchen. Spending time cooking helped me realise who I am, my passion, and what I’m capable of.

My role model is Anthony Bourdain.

I would love to open my own restaurant one day and introduce different cuisines with unique flavours on the same menu. I’m currently working in several establishments with skilled chefs, practicing my cooking and plating every day to expand my knowledge and skills.”

NKULULEKO MATEKE
THE SILO INTERNSHIP PROGRAMME & KLEINE ZALZE

“Hospitality gives a lot of opportunities and makes one want to improve and thrive. To be an entrepreneur. I’m continuously learning from the people around me. I listen to their advice in order to fulfil my dream. 

I’m reading Nothing But the Truth: A Documentary Novel by Avi.”

Teano Komane & Georgina Wilkinson (Marketing & Sales Manager) at Constantia Glen Wine Estate

TEANO KOMANE
CAPSICUM CULINARY STUDIO & CONSTANTIA GLEN WINES

“My love for cooking began at a young age, learning to cook and seeing how it made people happy. My role models are Thomas Keller and Alain Ducasse.

My ultimate career goal is to work on yachts, learning diverse cuisines, and eventually become a private chef. I’m constantly learning, experimenting, and absorbing as much information as I can.

I’m reading MIKO by Eric Van Lustbader.”

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com

A high-energy 2026 programme for this year’s TAJ Cape Town Reaching for Young Stars, bringing together inspiring speakers and real-world topics that matter to today’s youth. From communication and wellbeing to modern nutrition, kitchen hygiene and sustainability, the focus is on building skills for life and work. With key themes such as diabetes awareness and cutting out single-use plastics, the programme encourages healthier choices, smarter kitchens and a cleaner, greener future.

SKILLS EXCHANGE DEVELOPMENT WORKSHOP SATURDAY 14th March

Hosted by Chefs Training & Innovation Academy, Stellenbosch Campus

MC Wendy Coetzee looks forward to introducing the superb panel of speakers to this year’s brightest young talent from the Cape Town Hotel School, part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT), Capsicum Culinary Studio, Cooktastic, CTIA – Chefs Training & Innovation Academy, International Hotel School, Emeris, The Silo Internship Initiative and the Superyacht Culinary Academy.

Emilie Férè  InternAfrika ~ France Five Star Internship
Cindy Fourie & Vivian van Niekerk Tiger Brands Food Service Solutions & Tastic Rices of the World ~ The easy way to perfect rice, every time!
Vivian van Nes  FRÜT ~ Sip, taste a burst of sheer delight!
Riza Botha  ClemenGold® ~ Naturally radiant flavour, wrapped in sunshine.
Tanya Nefdt ~ BRAND YOU!
Nicci Robertson Penguin Random House Author: Mind Body & Soul Food ~ Sharing valuable insight on Diabetes, Healthier Choices / Smarter Kitchens with Modern Nutrition
Anique Ramawoothar Lancewood ~ Fueling the Future of Pastry Chefs & Announcing the new destination for the Ultimate LANCEWOOD Pastry Chef of the Year! 

Barista Worskhop with Avanti SA  ~ Teaching students how to make great coffee = Barista Skills, grinder work and manual extraction
Vlad Klaic Opening Doors to a Future in the Liquid Kitchen – A Career in Alchemology
Rooted in sustainable farming, Heinie & Tirsa Fourie Bio-Wheat craft single-origin, stone-ground flour, capturing the natural goodness of every harvest.
Darryn Lazarus & Tish Grant-Smith Clearworld Suppliers’ Global Brands giving our young stars a unique opportunity to work with and learn from world-class, premium products, offering an experience that goes beyond the local market. 
Qishaan Govender ZA Foods Entrepreneurship & Opportunity & Introducing Choice Indian Spices
Brenda Wilkinson of Rio Largo Olive Estateone of South Africa’s most awarded extra virgin olive oil producers on the role of olive oil in metabolic health. The session will explore how high-quality extra virgin olive oil supports blood sugar control, insulin sensitivity, and overall wellbeing, with practical guidance on choosing, using, and understanding olive oil in a modern diet.

Melissa Foley ~ Taking Precaution in the Work Place
Sommelier Shane Mumba ~ Elevating the SA Brandy Foundation
Julietta e Silva Overmeyer ~ Clean to Compete: Mastering Kitchen Hygiene & Winning Judges’ Approval
Wanda Cronjé (CWM) Sobremesa~ Flavour in Action: Food’s Impact on Wine – An interactive tasting experience with Kleine Zalze Wines!

Follow:
Facebook: @SHOWCOOKcom
X: @showcookcom
Instagram: @showcookcom

#TAJCapeTown
#ReachingForYoungStars2026
#Showcook

 www.showcook.com