We are counting down to the Cook-Off in May, hosted by the International Hotel School. The Hot Chefs have been tasked with presenting an amuse-bouche, a vegetarian starter featuring Denny Mushrooms and the superb use of Rio Largo Olive Oil with a main course of Namibian Lamb by Hartlief Continental Meat Products and Farmer’s Meat Market, a division of Ohlthaver & List Group ~ we look forward to seeing their creativity across the board.
CHEF CHUMA CETYWAYO, 23
Cape Town Hotel School, Faculty of Business and Management Sciences, Cape Peninsula University of Technology & La Motte
“I would describe myself as one sunny day in winter season. In five years, I would like to be running a health resort that connects people to their inner being, while enjoying fat free, gluten free and lactose free luxurious cuisine in an eco-friendly environment.
My role model is my eldest sister who just graduated and got a job and moved out of our home to start her life. I’m super proud of her and encouraged.”
Everything I Never Told You by Celeste Ng
CHEF YAEESH FORTUNE, 19
Superyacht Training Academy & Ernie Els Wines
“I’m 19 years old. I love life with all its challenges. In five years, I’d like to be retired.”
The Quran – Crime & Punishment
CHEF TADIWANASHE MWENDAMBERI, 21
The Hurst Campus & Beyerskloof
“I am very passionate about my work, driven and hard-working. In five years, I envision myself thriving in the culinary industry, working in a world-renowned Michelin-starred restaurant, and passionately creating masterpieces that delight the senses. I yearn to learn from the greatest culinary minds around the world. I am on a mission to discover and perfect new techniques, master new ingredients, and fuse various cuisines together to create a harmonious symphony of flavours.
My sister is my role model. She is very hardworking and strives to reach for her limits. She pushes me to achieve my career goals despite the challenges that may arise along the way. She always encourages me to grab every opportunity that comes with open arms and always reminds me that though the journey may be long, the destination is beyond measure.”
Do It For A Day by Mark Batterson
CHEF MUNKEU CHUUNGA, 20
Capsicum Culinary Studio & KWV Wines
“Passionate and eager to learn and grow in my craft. In five years, I would like to be a senior CDP in a restaurant.
My late father is my role model as he had dreams and goals that he reached and I’ll do the same.”
Rich Dad Poor Dad by Robert Kiyosaki
CHEF KORBEN DAVIDS, 20
Capsicum Culinary Studio for I Love Coffee Team & Stellenzicht
“Motivated to complete tasks to the best of my ability. I would like to be in a senior CDP position pushing for junior sous chef in the next five years.
My peers and friends as they are always pushing and encouraging me to better myself.”
Belly of the Beast by Da’Shaun L. Harrison, published by Penguin Random House
Marco Pierre White in Hell’s Kitchen: Over 100 Wickedly Tempting Recipes by Marco Pierre White
CHEF LEZANNE DAVIDS, 24
False Bay TVET College & Neethlingshof
“I would describe myself as hard working and passionate with a love for expanding my culinary tastebuds. In five years I’d like to see myself working towards opening my own restaurant.
Chef Reynold Poernomo Master Chef Australia in 2022. He’s very versatile and I admire his technical abilities.”
Rich Dad Poor Dad by Robert Kiyosaki and the Larousse Gastronomique
CHEF NOSIPHIWO BUYEYE, 28
Cooktastic & Kleine Zalze
“Trustworthy, patient and committed person. I would like to see myself working one of Buddy Valastro’s bakeries and work in England.
Buddy Valastro and Zola Nene They are very creative, sociable, diverse and demonstrative.”
Reasons To Stay Alive by Matt Haig
CHEF SIBELLA BARNARD, 20
Chefs Training & Innovation Academy CTIA & Van Loveren
“I would describe myself as an extrovert, who works well under pressure, always stays strong, dedicated and ready for any challenge. I would like to start my own fine dining restaurant, focusing on sustainability and farm to fork cooking.
My Father He worked hard and stayed strong in the worst of times. He’s always positive and loves endlessly.”
Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
CHEF BRENDON NEWENGO, 19
International Hotel School & Simonsig
“Just another person who enjoys spreading joy to those around him. Travelling the world learning different types of food in the world.
My Parents. They have done everything they possibly can to get me where I am now. To be honest I would never have imagined myself here and for being here I am grateful.”
Diary of a Wimpy Kid: Dog Days by Jeff Kinney
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