“Pastry is different from cooking because you have to consider the chemistry, beauty, and flavour. It’s not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this you have to be challenged by using secret or unusual ingredients.” – Ron Ben-Israel
“When you have a good dessert, it’s like the perfect ending to a great story.” – Buddy Valastro
“Baking bread is an art form, a meditation, and a delicious science. It’s the alchemy of turning simple ingredients like flour, water, and yeast into a masterpiece.” – Unknown
Let’s get acquainted with the pastry chefs and bakers who were assigned the task of sharing information about themselves, such as their five-year aspirations, role models, and what they’re currently reading.
LOYISO AMANDLA MLONDO
54 ON BATH
I’m goal-driven and always ready for a challenge. I am very passionate about my work and always eager to learn and try new things.
In five years, I see myself as a chef de partie or junior sous chef, helping and inspiring younger chefs like me. I also see myself starting a business on the side.
The chefs that I work with inspire me. They have been my mentors, helping and guiding me. I have learned a lot of great things from them.
Welcome to My Table by Siba Mtongana
Chef Nozibusiso Maphalala and Jayvee Estologa (54 on Bath)
JAYVEE ESTOLOGA
54 ON BATH
I’m quite an active person; I love the outdoors and staying fit. In my spare time, I go to the gym, and I also enjoy spending it with my family. I would also describe myself as proactive.
In five years, I see myself as a Sous Chef, motivating other chefs to become better individuals. I plan to start a family by marrying my girlfriend and owning my first house.
My parents are what drive me to become a better version of myself and what allows me to develop into a better chef.
I’m reading the Larousse Patisserie and Baking, Marco Pierre White Canteen Cuisine by Marco Pierre White and Diary of a Wimpy Kid by Jeff Kinney
Eric Labuschagne (Candidate Chef), Megan Conradie (Pastry Chef), Executive Sous Chef Moizyll Mannix and Chef Hopewell Buthelezi, Johannesburg Marriott Melrose Arch
MEGAN CONRADIE
JOHANNESBURG MARRIOTT HOTEL MELROSE ARCH
I’m young, outgoing, and always ready for the next challenge. I work hard, play hard, and excel under pressure. I enjoy being in the kitchen; when it gets hot, I thrive even more.
In five years, I see myself as a pastry chef somewhere abroad.
Marco Pierre White He is a very good chef, goal driven and you can learn a lot from him.
White Heat by Marco Pierre White
“Life is short. Eat dessert first.” – Jacques Torres
Nosipho Mapumulo (Pastry Chef & Baker) with Prudence Sigoalo (Candidate Chef) InterContinental Johannesburg O.R.Tambo
NOSIPHO MAPUMULO
INTERCONTINENTAL JHB O.R.TAMBO
I’m a fun person, dedicated to my craft, and I stay motivated.
In five years, I will have mastered my craft in baking and will own one of the top baking studios in South Africa.
Chef Siphesihle Dlamini remains my inspiration because of how much I have learned from him, and I continue to refine my craft, thanks to his guidance. He has always seen the potential in me.
Think and Grow Rich by Napoleon Hill and Rosa Lee Beeland
Vuyani Mabaleng (Pastry Chef) with Omphile Lohanga (Candidate Chef) The Palace of the Lost City
VUYANI TSHIDISO MABALENG
THE PALACE OF THE LOST CITY
I am a good person, passionate, and multitalented. I am determined, and I like to try new things, which makes me happy and helps me grow faster in what I do.
In five years, I envision myself owning a pastry school because I truly love sharing my skills with aspiring chefs.
Chef Bonyani Lekome is the one who initially sparked my interest in pastry, and he has been an invaluable mentor, teaching me a lot.
Currently, I don’t have a book, but I’m looking forward to getting one by renowned Pastry Chef Antonio Boucher.
“Sourdough bread is a testament to patience and the magic of natural fermentation. It’s a reminder that good things come to those who wait.” – Anonymous
MASIMOLE (BRUNO) MOGOTSI PETRUS
THE PALACE OF THE LOST CITY
I am an honest, loyal person, full of respect. I would love to visit the USA. I have been working as a baker since 2012, and I am still enjoying my job.
My role model is my former CDP night baker, Chef Mike. He taught me many things in the kitchen, and I followed his good advice. My former pastry chef, Sean Mann, taught me to never give up, no matter what. He used to say, ‘Take your time when doing things, and you’ll do it right.’
I am broadening my knowledge by trying new recipes in my spare time, and I accept every challenge. My inspirational book is the Holy Bible.
Cornelius Suthse (Candidate Chef), Flora Lebogang Takai (Pastry Chef), Vuyo Kenneth Zuma (Barista), Letta Kgothatso Sebokoane (Baker)and Christopher Tshepo Nawe (Wine Steward) Sun City Convention Centre Hotel
FLORA LEBOGANG TAKAI
SUN CITY CONVENTION CENTRE
I am a down-to-earth person who loves her family, is passionate about her work, and enjoys seeing other people grow. I’m caring, loving, and respectful, and above all, I’m a God-fearing woman.
In five years, I envision myself as a sous chef who will be dedicated to personal development, aiming to become an executive chef, and owning a coffee shop where I can showcase my signature dish.
Chef Shaun Mann and Chef Olivier Mashiya have given me the opportunity to step out of my comfort zone and strive for excellence as a chef.
Battlefield of the Mind by Joyce Meyer
LETTA KGOTHATSO SEBOKOANE
SUN CITY CONVENTION CENTRE
I am a 40-year-old lady who works for Sun International. I am a baker at Sun Central Pastry Kitchen, and I have served as a pastry and bakery chef for 14 years. I love what I do, and I am passionate about my job. Whatever challenge comes my way, I face it head-on.
I am currently a Chef de Partie who envisions herself becoming a Sous Chef. I plan to further my studies to develop myself.
My former colleague, Shaun Mann, challenged me greatly. He excels in his work and is deeply passionate about it. He wants to see me grow and encourages me to never give up on what I do.
I’m currently reading Africa Risen: A New Era of Speculative Fiction, a speculative fiction anthology edited by Sheree Renée Thomas, Zelda Knight, and Oghenechovwe Donald Ekpeki, featuring 32 original works of fiction.
Raphael Maseko (F&B Floor Manager), Stanley Skosana (Executive Sous Chef), Oratile Rammekwa (Pastry Chef), Tracey Mputle, Itumeleng Mogale (Candidate Chef) Sun City Hotel, Sun City Resort
ONTHATILE BRIDGETTE NTSHABELE
SUN CITY HOTEL, SUN CITY RESORT
I don’t talk a lot. I am a go getter. I believe that everything is possible only if you put your mind into it.
In five years, I envision myself travelling the world and learning more about food and the industry itself.
Stanley Skosana, my Executive Sous Chef, is my role model. He inspires me to be a better person and I am keen to learn a lot from him.
ORATILE RAMMEKWA
SUN CITY HOTEL, SUN CITY RESORT
I am an honest individual who values simplicity and does not believe in misleading others. I always strive to be fair in my actions and words. I consider myself a smart worker and am passionate about my career, particularly in creating beautiful cakes and desserts. I am also eager to take on new challenges and am always prepared to face them.
In five years, I would like to have my own pastry shop or bakery.
Chef Buddy Valastro is someone I admire; he excels in everything he does, and his passion is evident.
Mind Pastry by Class AO2
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.” – Buddy Valastro
NTOMBIZODWA MAPHILA
IVORY MANOR BOUTIQUE HOTEL
I would describe myself as a resourceful, responsible, and energetic individual. By ‘resourceful,’ I mean that I have the ability to find efficient and intelligent solutions to overcome challenges.
In five years, my aspiration is to become an industry expert whom others can turn to for innovative ideas. I also aim to advance my career and establish my own business.
The Power of Positive Thinking by Norman Vincent Peale
“Brioche: where buttery indulgence meets the simplicity of bread. It’s the pastry chef’s secret weapon and the baker’s pride.” – Julia Child
Thapelo Letsogo (Executive Chef), Lindiwe Phiri (Pastry Chef) and Lindiwe Masango (Baker) Toadbury Hall Country Hotel
LINDIWE PHIRI
TOADBURY HALL COUNTRY HOTEL
I am a smart, clean, friendly, and happy person who works hard, is passionate about my job, and is dedicated to providing for my family.
In the next five years, my goal is to become an Executive Chef.
American top chef Rick Flair excels in creating the best dishes and producing high-quality food and pastry.
LINDIWE MASANGO
TOADBURY HALL COUNTY HOTEL
I am passionate about my work because I love what I do. I have a steady source of motivation that drives me to do my best. This passion has led me to challenge myself daily and learn new skills that help me become better.
In five years, I envision myself having my own business.
My mother inspires me. She never went to school, but she was always willing to learn new skills.
Fatima Mbuqe (Wine Steward), Cemone Harrod (Concierge), Jessica Pöhl (Front Office), Veronica Canha-Hibbert (Executive Chef), Keshia Louw (Pastry Chef) and Shantel Ndlovu (Candidate Chef)
KESHIA LOUW
THE SILO HOTEL
I am passionate, strong-willed, honest, and open-minded.
In five years, I aim to be heading a pastry section at a well-esteemed establishment.
My uncle, Douglas Louw, challenges me to think differently and motivates me to do better.
Atomic Habits by James Clear
ANAM MENE
THE PRESIDENT HOTEL
I swiftly adapt to new situations, company cultures and working pressures. I have a strong proficiency in numeracy paired with superior customer services and communication abilities.
I aspire to own my own restaurant.
My Pastry Sous Chef, who makes me understand pastry very easily.
Beauty Beyond the Orange Uniform by Bea
VUYO MALIZA
THE PRESIDENT HOTEL
I would describe myself as proficient in all aspects of the kitchen, including time management, food presentation, and safe food handling. I consistently maintain a positive and friendly attitude toward customers and fellow team members.
In five years, I aspire to become a sous chef or own my own restaurant.
Chef Jacques Swart inspires me the most due to his attitude, communication skills, his management of employees, and his ability to handle kitchen conflicts.
Welcome To My Table by Siba Mtongana
LINGELIHLE TSHEMESE
SOUTHERN SUN ARABELLA HOTEL, GOLF AND SPA
I am a warm, friendly, hardworking, and engaging person who enjoys working with people.
In five years, I envision myself working on a cruise liner as a head pastry chef.
Michelle Elliot is a head pastry chef who proves that women can hold their own in professional kitchens.
NICOLE JOHNSON
ARABELLA HOTEL, GOLF & SPA
I am a passionate and innovative person who likes to try new things, ideas, and experiment with them.
In five years, I would like to be a pastry chef in France.
My parents are my role models. They are the ones who help and guide me through my life’s journey and instill important morals and values that have shaped me into the person I am today.
I’m currently reading The Neptune File: Planet Detectives and the Discovery of the Worlds Unseen by Tom Standage
A party without cake is just a meeting.” – Julia Child
THANDISWA NGQAMFANA
SOUTHERN SUN THE CULLINAN
I’m a dedicated person in my career and would love to explore every aspect of the pastry world as a Pastry Sous Chef.
Chefs Dorliga and Wandile have been my mentors and a source of support in my career. I look up to them.
Currently, I’m studying Baking and Pastry: Mastering the Art and Craft published by Wiley and authored by The Culinary Institute of America (CIA).
WANDILE SHANGE
SOUTHERN SUN THE CULLINAN
I am a hardworking and driven individual who isn’t afraid to face a challenge.
I aspire to become a Group Executive Pastry Chef.
Jordi Roca is my role model because he has revolutionized the pastry world.
I’m currently reading Modern French Pastry by Cheryl Wakerhauser.
PHATHISWA PLAATJIE
TWELVE APOSTLES HOTEL & SPA
I am a hard worker who is passionate about food and art. I am a go-getter, and I actively pursue my dreams and goals. I am a strong woman, and my family means everything to me.
My dream is to become the head Pastry Chef in the next five years, at one of Cape Town’s top five-star hotels, while building my own name and brand.
Gina Marziani is my role model because she pays meticulous attention to everything she does, especially when it comes to her culinary artistry on the plate. I aspire to be like her one day.
Currently, I’m reading Hlomu the Wife’ by Dudu Busani-Dube.
SHEKINAH RUSHUKIRA
TWELVE APOSTLES HOTEL & SPA
I am bubbly, energetic, and determined. I am a strong-willed, God-fearing woman.
I envision myself traveling the world, not only to savour the finest cuisine from across the globe but also to be a part of creating delicious food.
My younger siblings inspire me to pursue my dreams, and I hope they will admire my perseverance.
I am currently reading a book by Julia Quinn titled When He Was Wicked.
“Cakes are like books: There are new ones you want to read and old favorites you want to reread.” – Ellen Rose
YUMNA ISMAIL
SOUTHERN SUN CAPE SUN
I’m hardworking, goal driven, energetic, team player with good communication skills.
In five years, I see myself starting my own business or being a Pastry Sous Chef.
My pastry sous chef Shana Faes She always saw the talent in me, pushing me to become better.
The Fault in Our Stars by John Green
Keelyn-Scheepers (Candidate Chef) and Mcebisi Macingwana (Baker) Southern Sun Cape Sun
MCEBISI MACINGWANA
SOUTHERN SUN CAPE SUN
My aim for the future is to be the best baker in the world and run my own bakery. I want to learn how other bakers work with flour.
My role model is my mother and other chefs like Peter Lakay, my Executive Chef at Southern Sun Cape Sun.
I want to learn more in the baking industry. I want to lift up my baking knowledge and experience.
“Baking bread is like a symphony of scents and textures. The crackling crust, the soft crumb, the aroma that fills your home—it’s a sensory experience like no other.” – Baking enthusiast
Huwitt Strydom (Chef) and Qaqambile Langeni (Pastry Chef & Baker) Protea Hotel By Marriott® Cape Town Waterfront Breakwater Lodge
QAQAMBILE LANGENI
PROTEA HOTEL BY MARRIOTT ®CAPE TOWN WATERFRONT BREAKWATER LODGE
I am a dedicated, hardworking individual who is not afraid of hard work and enjoys a challenge. Although I appreciate working independently, I find teamwork inspiring and it enables me to be the best I can be.
My goal is to perfect the craft of baking and eventually own my own bakery.
Wu Pao-chun is my inspiration. I admire his creativity. I believe in learning from the best, as they have vast experience in their respective fields.
Currently, I’m reading Life of Pi by Yann Martel. The book is about a spiritual journey that encourages you to appreciate nature and persevere through any situation. It also explores the concept of God’s involvement in our lives. This book resonates with me as I believe that God guides me in all situations.
Clinton Bonhomme (Executive Sous Chef), Sibusiso Khumalo (Wine Steward), Patrick Musubao (Acting Operations Manager), Lindiwe Rakharebe (CEO), Tracy Colbeck (Barista), Zovuyo Msomi (Chef), Wiseman Mbhele (Baker), Sandile Makhathini (Pastry Chef) and Percy Dlamini (Acting Ops Director) Durban International Convention Centre
WISEMAN MBHELE
DURBAN ICC
I am dedicated to my craft and am keen to sharpen my skills further.
My aim is to become a professional baker and teach.
I admire Skhumbuzo Maphanga and John Kanell because they love their job and are talented.
Reading Preppy Kitchen by John Kanell
Cakes are meant to be shared with people you love.” – Jeanne Ray
Sandile Makhathini with Avinash Naidoo (Lancewood) and Augustino Bedini (Beverly Hills)
SANDILE MAKHATHINI
DURBAN INTERNATIONAL CONVENTION CENTRE
I can multitask, always delivering the best results. I am a fast learner, constantly seeking new ways to develop my skills at work.
In five years, I would like to be a successful business owner. I am striving to become one of the best Executive Pastry Chefs of my time.
My son inspires me, and I admire clear explanations from good leaders when tasks are assigned. Bartolo ‘Buddy’ Valastro, The Cake Boss, inspires me with his business acumen and dedication. I enjoy reading cookbooks.
Kishan Gokul (Head Concierge), Theodore Snyman (Candidate Concierge), Senzo Khumalo (Baker), Nkanyiso Zikhali (Wine Steward), Samkeliswe Nyandu (Barista), Tyra-Lynn Gail Taylor (Candidate Chef), Alicia Murugan (Pastry Chef) The Oyster Box Hotel
SENZO KHUMALO
THE OYSTER BOX HOTEL
I am always eager to expand my knowledge and learn more.
I envision myself as a successful businessman in the future.
Chef Shaylan Pillay is incredibly talented and shows respect to everyone he works with.
Currently, I’m reading The French Laundry Cookbook by Chef Thomas Keller
ALICIA MURUGAN
THE OYSTER BOX HOTEL
I am an eccentric individual with a passion for all things pastry.
I envision myself traveling abroad to different countries and immersing myself in their diverse cultures and traditions.
Chef Amaury Guicho has been an inspiration to me for a while. I admire his creative mind, the multitude of skills and techniques he possesses, as well as his passion for creating art from pastries.
Currently, I’m reading Howl’s Moving Castle by Diana Wynne Jones
“In the world of bread, sourdough is the wise elder, sharing its wisdom through the ages. Each loaf is a story of time, culture, and flavor.” – Unknown
Thando Mahlekelele (Southern Sun Elangeni & Maharani), Sandile, Makhathathiini (Durban ICC), Nokubonga Dladla (Beverly Hills), Nonzuzu Interest (Southern Sun The Edward) and Alicia Murugan (The Oyster Box)
NOKUBONGA DLADLA
BEVERLY HILLS
I like to help other people, I don’t want to see them suffer.
My aim is own my own company.
Chef Shaun McGee is my role model and inspiration as I learn a lot from him.
Rich Dad Poor Dad by Robert Kiyosaki and Sharon Lechter
Notha Maphumulo (Candidate Chef), Nokubonga Dladla (Pastry Chef), Sfundo Mhlongo (Barista), Londeka Mkhize (Wine Steward), Lungile Ignatia Mkhize (Barista Mentor), Jean Christophe Gazzo (F&B Manager), Andile Mlaba (Baker), Hagashen Moodley (Executive Sous Chef) and Augustino Bedini (Restaurant Manager) Beverly Hills Hotel, Umhlanga
ANDILE MLABA
BEVERLY HILLS
I am a very passionate, friendly, and team-oriented person. I work hard and strive to complete every task I’m given.
In five years, I see myself in a higher rank than I am now, doing what I love, preferably owning my own company where I’ll be teaching and making/baking things that I’ll supply to establishments or owning my very own academy.
Every day, I wake up determined to be better than I was yesterday.
I love reading historical books and romantic novels.
Baking may be regarded as a science, but it’s the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.” – Anna Olson
Shaun Meintjies (F&B Manager), Sibusiso Shange (Barista), Thando Mahlekelele (Pastry Chef), Shaun Munro (Executive Chef), Thandeni Nyawose (Baker), Mbali Mkhize (Asst. GM), Debra Nxumalo (Wine Steward), Brenda Wilkinson (Rio Largo Olive Oil) and André Harvey (Candidate Chef) Southern Sun Elangeni & Maharani
THANDO MAHLEKELELE
SOUTHERN SUN ELANGENI & MAHARANI
I am a simple individual who is dedicated, passionate, creative, and friendly.
In the next five years, I see myself advancing to the position of a sous chef.
My role model is my father. He is my mentor, adviser, and he shapes me into becoming a better person—someone who is independent and honorable. He holds significant importance in my life for countless reasons, but most importantly, he is true to me and supports my dreams and goals.
I love reading books by author Gcina Mhlophe; African Tales , Our Story Magic and Love Child.
THANDENI NYAWOSE (THANDO)
SOUTHERN SUN ELANGENI & MAHARANI
I can work under pressure. I’m a team player and can work effectively with other staff. I’m a hard worker.
My dream is to own my own bakery.
My Executive Chef at Southern Sun Elangeni & Maharani Shaun Munro encourages me.
Currently, I’m reading Sounding Wings a collection of stories from South Africa.
Priyen Pillay (Candidate Chef), Athizaam Rassool (Executive Chef), Nonzuzu Interest (Pastry Chef), Lungisani Mnguni (Barista), Siyanda Craig Mthethwa (Wine Steward) and Phakeme Zondi (Food & Beverage Manager) Southern Sun The Edward
NONZUZU INTEREST
SOUTHERN SUN THE EDWARD
I am a hardworking, driven individual who is not afraid to face challenges.
Opening my own business.
My role model is ‘Mum’ Lindiwe Rakharebe, the CEO of Durban ICC. From the first time I got to know her, I always tried to follow her, and she reminds me of my mother. I love the way she talks and how she speaks. Maybe I just want to be like her; she gives me confidence.
My mentor, Chef Stanley Skosana, was the one who first started to believe in me after I completed my training. He hired me as a Pastry Chef a week after I finished my training. I always say that doing pastry comes from the heart. The reason I am saying this is that most of the chefs who trained me now consider me their role model. I am now training them on how to do things perfectly, the same things they trained me to do because I wasn’t too satisfied with their work. I have grown and developed myself. I also appreciate my Executive Chef, Athizaam Rassool. I am now growing under his guidance. And my grandmother, she always gives me good advice on how to live and work with different people.
I am busy studying the K53 because I need to do my driver’s licence early next year.
“The delicate balance of mentoring someone is not creating them in your own image, but giving them the opportunity to create themselves.” – Steven Spielberg
