These rising talents aren’t just learning the art of the perfect pour—they’re drawing inspiration from industry leaders and enjoying hands-on experiences. As part of the Cape Grace Reaching for Young Stars program, our beverage and barista student candidates participated in a lineup of workshops, including mixology with Judge Vlad Klaic, hosted by the Superyacht Culinary Academy; a refreshing Sanpellegrino session with Tish Grant-Smith, featuring S.Pellegrino Sparkling Mineral Water, Acqua Panna, and Sanpellegrino Italian Sparkling Drinks; and memorable insights from the SA Brandy Foundation with Christelle Reade-Jahn and Shane Mumba at the Van Ryn’s Distillery.
They also connected with renowned winemakers from Anthonij Rupert Wyne, Bruce Jack Wines, Haute Cabrière in Franschhoek, Cederberg Wines, Jordan Winery in Stellenbosch, Kleine Zalze, La Motte and Simonsig Family Vineyards. They explored food and wine pairings with Judge Wanda Cronje (CWM) of Sobremesa at Simonsig, and deepened their coffee knowledge through expert-led barista training with Avanti Coffee judges: Wayne Abrahams, Candice Dettmer, Paddington Chivare, Charles Ngwarai, and Elton Chikara hosted at the Cape Town Hotel School in Granger Bay.
HENRIKO SMIT & Kleine Zalze
The Independent Institute of Education (IIE) School of Hospitality and Service Management (IIEHSM)
“My love for travelling the world inspired me to pursue a career in hospitality, and my lecturers have been my role models. I aim to work my way up within the industry, gaining valuable experience along the way. Having a job in this field will allow me to further develop my skills and grow professionally.”
Reading: The Diary of a CEO by Steven Bartlett
MIA VAN VUUREN Barista
The Independent Institute of Education (IIE) School of Hospitality and Service Management (IIEHSM)
“I was first inspired when I was 15, observing a friend of my mother who was the General Manager of Cleopatra Mountain Farmhouse. He would take me through the different departments of the hotel and even let me try out some of the roles so I could figure out where I might fit best. That’s when I realised I actually preferred his job above all the others. From there, I was able to choose my subjects with the hospitality industry in mind. As soon as I was legally allowed to work, I did—I started at Wimpy, then Mug and Bean, and for the past three years I’ve been working at a restaurant called Happy Folks. I’m now working in the industry and have been trying to land a role at a five-star premium hotel. I think my age and education level might still be holding me back a little, but I’m determined to keep going.”
Reading: Money, and the Law of Attraction – Learning to Attract Wealth, Health, and Happiness by Esther and Jerry Hicks
ANNIKA EBERSOHN & Anthonij Rupert Wyne
CTIA – Chefs Training & Innovation Academy
“My granny had a baking business when my mother was growing up, and throughout my childhood I helped her make fondant flowers and chocolate art. She’s still my role model and the person I look up to in the culinary world. My long-term career goal is to work as a private chef for a family, then earn my culinary degree, and hopefully start sharing my skills with those who have fewer opportunities. Once I’ve completed my Management studies and gained a year or two of industry experience, I plan to work in Europe and then study Culinary Arts in Switzerland.”
Reading: Platter’s South African Wine Guide (latest edition, by Diners Club International)
DAVID MANGABA Barista
CTIA – Chefs Training & Innovation Academy
“I’ve come to understand that food is life, and when executed properly, good food can be a transcendent experience. My uncle, Farai, is my role model. My long-term goal is to eventually open my own restaurant and be involved in the social media aspect of the industry. I believe my opportunities are endless. I’m focused on continuous practice, volunteer work in barista establishments, and researching ways to improve.”
Reading: Larousse Gastronomique by Joan G. Schenkar
VALENCIA MAY & Simonsig Family Vineyards
Cape Town Hotel School (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)
“Growing up, I was always fascinated by how flight attendants dressed and the work they did, which inspired me to dream of that career. However, I decided to pause my career in hospitality to pursue my dream of becoming what I always envisioned. My long-term career goal is to become a well-known expert in the food and beverage field. I plan to achieve this by staying up to date with the latest developments in the industry, attending launches, and contributing to the field with my skills and knowledge. I’m committed to continuously developing my skills by attending industry conferences and seminars to stay current, and I’m also seeking mentorship from professionals to gain valuable insights and guidance.”
Reading: Impi Yabudabu Isethungini (The Battle of the Indigenous Warriors) by Bheki Makhubu
LITHA BOLOTI Barista
Cape Town Hotel School (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)
Hospitality is about ensuring people’s satisfaction, which aligns with my personality because I enjoy serving others and seeing them smile from the care and service I provide.
My long-term goal is to open my own restaurant, creating job opportunities and contributing to the improvement of the hospitality industry, which already offers many career paths. I balance my schoolwork with part-time employment, as school enhances my knowledge, while work helps me gain valuable experience.
Reading: Game of Thrones by George R.R. Martin
GIFT KONDOWE Haute Cabrière & Barista
Superyacht Culinary Academy
“Hospitality has given me many opportunities to learn and grow in my career, while also allowing me to meet and build relationships with colleagues and guests from diverse backgrounds and experiences. My role model is my big brother. I aspire to grow and build a successful business that creates job opportunities for others. I’m currently focusing on developing my palate and improving through consistent practice.”
Reading: The Cocktail Bible by Wendy Sweetser
NKULULEKO MATEKE Bruce Jack Wines
The Silo Internship Initiative
“I have always been passionate about cooking, but opportunities were rare. However, working under my role model, Chef Veronica at The Silo, has made my dream come true. My long-term goal is to open a restaurant in the future. I am focusing on gaining the experience needed by paying extra attention to every opportunity.”
Reading: Nothing but the Truth by John Kani
SIYANDA KASO Jordan Wines
Capsicum Culinary Studio
“What inspires me is my mother, as she has done so much for me and my family. I have many role models, but I particularly look up to Clare Smyth and Julien Royer. I see myself working in a Michelin-starred restaurant and, one day, possibly owning my own Michelin-starred establishments. I am currently exploring what I will be using for this competition.”
Reading: Liquid Intelligence by Dave Arnold
NYASHA TEMBEDZA Barista
Capsicum Culinary Studio
“I take pleasure in taking part in people’s special moments. Being able to facilitate that in the most efficient way possible, removing stress while sharing amazing food and beverages, makes the long hours worth it. My role models are my mum, Reynold Poernomo and Anouchka Horn. I’d like to open my own restaurant with all the knowledge and experience I’ve gained. My passion project is to create an organisation for up-and-coming chefs to learn about the industry through workshops and masterclasses. The level of gatekeeping in Zimbabwe is very high, making it difficult to break into the market. I want to elevate the challenges I faced when starting out. I am taking online nutrition courses and constantly scouring the internet for new recipes and techniques.
Reading: The Red Rising series by Pierce Brown and The Wealth and Money Can’t Buy by Robin Sharma
MIVUYO SOMLOTA Simonsig Wines & Barista
Northlink TVET College
“Food inspired me because food is amazing and it is ever-changing, like fashion. Gordon Ramsay is my role model. I would like to finish my degree and work in one of the biggest hotels in Africa and travel the world learning from the best chefs. I am socialising with people in the industry and working to gain experience.”
Reading: Cooking with Chef Siba by Siba Mtongana
AUNE ASHIVUDHI Barista
Cooktastic
With a foundation in culinary at Cooktastic, I’ve always been fascinated by how flavours tell stories—whether on a plate or in a cup. Stepping into the world of coffee felt like a natural extension of my passion for food. As a barista, I’m constantly amazed by what it takes to make great cup. Being part of Reaching for Young Stars has pushed me beyond my comfort zone, helped me learn new skills and try new things, and grow in confidence. I’m excited to keep learning more about food and coffee.
ELIJAH BRAUER & La Motte
International Hotel School
“I’m drawn to hospitality for its creativity and the chance to constantly improve. I enjoy creating memorable moments for guests and paying attention to every detail to exceed expectations. Chef Joshua Weissman inspires me with his blend of traditional and modern cooking techniques. I admire his ability to teach and simplify complex methods. His work motivates me to keep learning, stay curious and aim high.My long-term goal is to own a restaurant focused on exceptional guest experiences and employee satisfaction. I aim to create a workplace where employees feel valued and supported. To achieve this, I plan to implement structured training programs to equip my team with the skills needed to deliver outstanding service. One of my core beliefs is that “knowledge is power,” and I am committed to continuous learning. With endless opportunities to expand our skills, I actively seek knowledge, surround myself with inspiring individuals, and maintain a genuine enthusiasm for growth.”
Reading: 48 Laws of Power by Robert Greene
LEILAH SPOOR Barista
International Hotel School
“I originally planned to have a career in advertising as a copywriter, but after discontinuing my studies, I found my way into hospitality through bartending. I quickly realized that what I love most is creating memorable experiences for people, making them happy, and bringing creativity into my work. My role model is Viola Davis. My long-term goal is to transition into event management and collaborate with brands like Don Julio, Red Bull, and Jäegermeister. Before that, I want to become a bar manager and actively encourage more women, especially women of colour, to pursue careers behind the bar. The industry is still heavily male-dominated, and I want to create opportunities that empower and support women in bartending. I follow various content creators across social media platforms who make bar and barista-related content. I regularly watch and keep up with new recipes and drink trends.”
Reading: Notes of a Native Son by James Baldwin
