Unlocking New Horizons In today’s fast-paced world, hospitality offers incredible opportunities for those passionate about people, culture, and delivering exceptional service. By investing in education tailored to this industry, you’ll develop essential skills in wine, beverage studies, and customer service.
Whether you’re selecting wine lists, offering expert pairings, or creating unforgettable dining experiences, excellence in wine and service is at the core of hospitality. Dedication to this craft can lead to a future filled with growth, achievement, and adventure. Hospitality education opens doors to a global career, offering endless possibilities. Meet this year’s Inter-Hotel Challenge Wine Steward finalists.
ETHAN ARENDSE
TAJ CAPE TOWN & BACKSBERG
“I have always appreciated the art behind service in the industry. My passion for expertise and respect for the profession inspired me to pursue a career in hospitality. My goal is to open my own restaurant, where I can showcase my expertise and individuality. I focus on improvement every day, whether at work or not.
Reading: ‘The Art of War’ by Sun Tzu
WHO INSPIRED ME
I would like to begin by mentioning a humble, kind, and professional man named Zaid Adams. I had the incredible opportunity to work alongside Mr. Adams and witness firsthand the qualities of who I aspired to become. I opened up to him, and he enlightened me with advice that I still live by today. He told me that the only person I can fully trust to make the right decisions and confide in is myself. This principle was echoed in all the thoughtful guidance he gave me while always looking out for my best interests. Inspired by his work ethic and positive attitude, I decided to take charge of my own future and now strive to make the most of every moment, seizing every opportunity that comes my way.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Stay true to yourself. There’s no greater disappointment than seeing your dream career slip away because of personal misdirection. So, push yourself every day to become the best version of yourself, and never be afraid to embrace your individuality.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
Winning the Platter’s Wine Guide, which I had been manifesting since signing up, was a major highlight. Another memorable moment was connecting with new peers in the industry. We’ve shared many personal conversations, joyful experiences, and entertaining learning moments throughout the wine training.”
A wine steward knows that each bottle tells a story, and it’s their job to make it memorable.” – Unknown.
EXAUCE GEORGE KIKOTO
ELLERMAN HOUSE & BRUCE JACK WINES
“I originally started my journey in the hospitality industry without intending to stay in it. I was actually just trying to raise money for my studies. However, after meeting Le Roi van de Vyver, I was inspired to continue in the hospitality industry as a young junior sommelier. My goal is to own a five-star restaurant within the next five years. Becoming a sommelier is one of the key milestones I intend to achieve. I constantly practise wine pairings to perfect my skills.
Reading: WSET Level 2 – A course that I have completed
The person who truly inspired me during the trip was Mrs Sandy Harper and Bruce Jack’s son, Ben. The story behind Bruce Jack Wines moved me deeply. I’m not just saying this because I was chosen to represent their project, but because of how passionately the story was told. It gave me a better understanding of how the company started and where it is today. Listening to the stories about Bruce Jack’s contributions to the South African wine industry was incredibly inspiring and eye-opening.
Initially, I wasn’t fully aware of Bruce Jack’s incredible story, but as I learned more about his journey and contributions, I was truly inspired and honoured to represent his wines. If I had to compare Bruce Jack with both new and old producers, I would place him at the top every time because he has a remarkable history that few others in the industry can match.”
“A good wine steward doesn’t just pour wine; they create an experience.” – Unknown
LUYANDA BUSHULA
THE TWELVE APOSTLES HOTEL & SPA & KLEINE ZALZE
“My love and passion for wine were sparked by a gentleman named Ndaba Dube. His journey began from humble beginnings, and he worked his way up the ladder. He taught me to respect wine and shared the complexity behind enjoying and appreciating a bottle of wine.
My highlight for the week was visiting various wine estates and meeting winemakers. The in-depth knowledge I gained about gin from Hope Distillery in Salt River and brandy with Master Distiller Renaldo Fourie of the Sydney Back Potstilled Brandy at the Old Road Distillery was eye-opening. A special shout-out to Backsberg, Bellingham, and Boschendal for providing unforgettable moments. Bruce Jack’s influence on the international wine community during tough times (Covid-19) does not go unnoticed.
I was inspired by my passion for food, people, and the diversity within this industry. There are many growth opportunities available. My long-term goal is to become a head sommelier in a well-known establishment and to open a hospitality academy to train, groom, and share skills with the upcoming generation.My approach involves continual learning.
Reading: ’The History of Bees’ by Maja Lunde
For those pursuing a career in the world of wine and the hospitality industry at large, I would like to quote Jacques Viljoen, Cellar Master and red winemaker from Boschendal, with whom we shared dinner. He said, “To succeed in the wine industry and in life in general, you must have PASSION for whatever you do.”
With all that being said, it was an honour to be part of the Inter-Hotel Challenge SA 2024 ‘Grain and Grape to Glass’ Tour. I will be forever grateful and will apply all the lessons learned to my everyday life.”
YOSHA CHETTY
CENTURY CITY CONFERENCE CENTRE & HOTELS & DE WETSHOF
“I have always enjoyed being around people and socialising. Being in the hospitality industry allows me to do this. My general manager and restaurant manager have an incredible passion for their careers, which inspires me to do the same. I would like to manage my own hotel one day, and I also hope to travel. I plan to create a training program for young adults who don’t have the opportunity to pursue the career they dream of.
I have applied for a bursary at my company and have been accepted to study Hospitality Management at the International Hotel School.
Reading: ‘The Tiger’s Curse’ by Colleen Houck
WHO INSPIRED ME
I was inspired to pursue hospitality because of the company I work for and the people I work with, particularly my general manager, Renato Lardelli, and my restaurant manager, Lizle Kester.
I started with the company before both of them, but once they joined, I could see the positive changes they were making. They have supported and encouraged me from day one. Thanks to this support system, I was able to grow and learn as much as I could. Their passion for this industry inspired me to apply for a bursary program, which I am currently enrolled in. I hope to one day surpass their achievements.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
You need to be strong. I love this industry, but it comes with its challenges. Some people can handle it, and some cannot. If you truly wish to pursue a career in hospitality, you need to be strong-willed and confident in your abilities. You must treat people well, as they will reciprocate, and the same goes for respect. It’s a lot of fun, but it also requires hard work and dedication.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 ‘GRAIN & GRAPE TO GLASS WEEK’
Performing my first sabrage at the Simonsig winery. I never thought I would get the chance to open a Cap Classique with a sabre, but I did it—and I even got over 5,000 views on TikTok for it! There was also a lot of bonding throughout the week between myself and the other wine stewards. My favourite place was Ernie Els. I had never seen such a beautiful and elegant place before in my life.”
“The best wines are the ones we drink with friends.” – Unknown.
SINETHEMBA SITYEBI
SOUTHERN SUN CAPE SUN & CEDERBERG WINES
“I am passionate about wines. Being in the industry has taught me more about wine and food pairing and there is still more to learn. Luvo Ntezo inspired me to follow my dreams. My goal is to become a Sommelier and I see myself as having my own wine brand. I am looking into furthering my studies in wine and entering more competitions that are wine related.
Reading: ‘I Am Still Me’ by Nozi Bele Qamungane
WHO INSPIRED ME?
My biggest inspiration comes from those who rose from humble beginnings to achieve something great—from being a cleaner to becoming the head sommelier. People who believed in their dreams and worked hard to reach where they are now have shaped who I am today.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Hard work pays off. Work hard to fulfil your dreams and believe in yourself. This industry is full of excitement—explore it, learn, grow, and always remember, there’s light at the end of the tunnel.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
This past week, I’ve been moving from wine estates to wine farms, experiencing the greatest journey I’ve ever encountered. I tasted different wines, learned about aromas, textures, and pairings. The highlight of the week was the journey itself.”
CLINTON JONKERS
SOUTHERN SUN THE CULLINAN & BELLINGHAM
“I enjoy our industry and meeting and working with people all over the world. My role model is Jacques Moolman. My goal is to be the best leader I can be. In order to lead you need to learn to follow. I would like to be a reliable leader and manager for my team in order to make a valuable difference in the working environment and industry.
I am doing wine courses, cocktail and barista training to continue my studies.
Reading: ‘Wines of the World’
WHO INSPIRED ME
The judge who accompanied us on our journey to the wine farms, Sandy Harper (CWM), was the one who inspired me. She left something with me, and it’s still with me. I can’t quite explain what it is, but now I see beyond what I used to see. Despite working with wine for so long, I had never taken it seriously. But now, when I serve wine at my workplace, I’m always telling a story.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Wine is much more than it seems, and if you take it seriously, it can become a central part of your career. It requires hard work, dedication, and commitment, but once you invest in yourself, you’ll be the one telling the stories.”
ANESU JOWAKIMU
ZEVENWACHT HOTEL & RESTAURANT
& ZEVENWACHT WINES
WHO INSPIRED ME
“I had a wine tasting in 2019, and it was then that I discovered how wine complements certain dishes. The wine educator truly inspired me.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Focus on developing their skills, knowledge, and personal qualities in order to succeed in this rewarding industry.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
Firstly, I gained a lot of practical experience and improved my communication skills. I also learned about different cultivars, styles, and pairings. Meeting new people, visiting wine farms, and gaining valuable experience made it a great week.”
SIPHELO MATUNTUTA
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN & DE GRENDEL
“I was introduced to the idea of the hospitality industry by my aunt who used to cook for the family. It showed me how you can bring joy to people because of what you serve them. I strive to be a Head Sommelier and Beverage Manager.Right now I am learning as much as I can from my head wine sommelier, Keegan Terry as well as wine courses.”
Reading: ‘Love is Blind’ by William Boyd.
“A meal without wine is like a day without sunshine.” – Jean Anthelme Brillat-Savarin
YAMIKANI PHIRI
THE SILO HOTEL & FRYER’S COVE
“I’ve always been a people person, and I am service-focused with a desire to travel the world. My role model is my brother because he pushes me to be my best. Robin Thomas has also believed in me. I aim to become a group sommelier and complete my WSET at all levels. Currently, I am doing on-the-job training with my manager.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
The Grain & Grape to Glass has been the most incredible experience of my life. I had the privilege of visiting many wine farms, tasting their wines, and gaining insight into the equipment and processes involved in winemaking. I was honoured to learn so much about the intricacies of wine production, discovering things I never knew before. A major highlight was meeting the winemaker from Fryer’s Cove, the only vineyard within the Bamboes Bay ward, which is also one of the smallest wards in South Africa. I was fascinated to learn how the sea salt and coastal environment impact the grapes, ultimately contributing to the creation of exceptional wines. It was awe-inspiring to see the significant role nature plays in shaping the character of wine. This experience was truly the best time of my life, and I absorbed a vast amount of knowledge. The entire winemaking process was an absolute pleasure to learn about.”
MARTIN HENDRIKS
QUEEN VICTORIA HOTEL & MANOR HOUSE WATERFRONT & ANTHONIJ RUPERT WYNE
“I am grateful for the inspiration and guidance provided by Jason La Fleur, Residential Manager of Queen Victoria Hotel, whose dedication and passion for excellence have motivated me to believe in myself and pursue my dreams.
Recently, I had the privilege of participating in a comprehensive wine training program as part of the Inter-Hotel Challenge, which included visits to various vineyards and meetings with esteemed winemakers. This journey began on the 2nd of September 2024, where I, along with fellow wine stewards from hotels across the country, had the honour of visiting renowned wine farms, including Anthonij Rupert Wyne, Zevenwacht, and De Grendel. Throughout this experience, I gained invaluable insights into the art of winemaking, discovering that wine is not merely a drink but a meaningful experience, with a rich story behind every bottle.
I was fortunate to meet and learn from distinguished professionals, accompanied by Chania Morritt-Smith, Judge Sandy Harper (CWM), and Sommeliers Academy Jean-Vincent Ridon, who shared their expertise and provided guidance on wine service, etiquette, and representation. The program also included visits to Hope Distillery in Woodstock, Franschhoek Cellar, Old Road Distillery, Sydney Back Brandy, Backsberg, Brampton Wines, Boschendal and Bellingham Wines, each offering unique learning opportunities and memorable experiences. I was particularly inspired by the stories of dedicated winemakers, such as Alicia Rechner, and Master Distiller Renaldo Fourie, who shared their passion and expertise with us.
I would like to extend my sincere gratitude to Chania Morritt-Smith, the judges, and the organisers of this program for their tireless efforts in educating and mentoring us, especially Ma’am Annette Kesler. I am committed to applying the knowledge and skills gained during this training to represent my hotel with excellence and pride.”
AXOLILE PUPUMA
THE PRESIDENT HOTEL & VAN LOVEREN FAMILY VINEYARDS
“I have a passion for service and a natural inclination towards this field. The hospitality industry offers an opportunity to interact with people from diverse backgrounds.
My role models are Ndaba Dube, Operations Director at The President Hotel and Tinashe Nyamudoka of Kumusha Wines. My goal is to become a business owner in the hospitality industry.
I love keeping up with news and topics in magazines.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
The Grain & Grape to Glass week was phenomenal. First, I would like to mention that the Bruce Jack story inspired me. I had been selling his wines without knowing the full story behind it, but now I am confident in selling it with the same level of knowledge as other wine farms I have visited.
I learned about the Elim ward, which is known for its cool climate. They don’t spray their vineyards for phylloxera root louse, making them disease-free. I also learned about organic wine. I was impressed by the explanations provided by various winemakers, each having their own style. Morgan Steyn at De Grendel, David Nieuwoudt of Cederberg Wines, Hanri Ferriera at Kleine Zalze, and Charl Schoeman and Jacques Viljoen at Boschendal. Their explanations of malolactic fermentation and lees were deep and excellent. I also noticed that Ernie Els Winery uses concrete tanks for red wine. I had a great experience working with Bellingham, Brampton, Boschendal, and other wineries in Franschhoek.”
PETRUS MOSIA
SOUTHERN SUN NEWLANDS & SIMONSIG FAMILY VINEYARDS
“I’m inspired by the food and beverage industry in South Africa and by working within a diverse team that fosters both personal and professional growth. I enjoy working in a fast-paced environment.
My role model is Reuben Riffel. I aim to become a restaurateur in the township where I grew up, introducing professional service to the area. I work every day to better myself under the guidance of my Executive Chef Sihle Dlamini and Food & Beverage Manager Rebecca McGowan.
Reading: Distell Inter-Hotel Challenge ‘Winners All’ published by Media 24
WHO INSPIRED ME
Watching Chef Reuben Riffel on television, I admired his passion for food and wine, which led me to learn more. In 2016, I enrolled in a Hospitality Management course, and that’s when my journey truly began.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Find your passion, study hard, and gain practical experience in restaurants, bistros, and hotels. Doing hands-on work will enhance your experience and boost your confidence. Most importantly, remember that confidence comes from knowledge.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
Spending quality time with the Showcook team including Judges Sandy Harper (CWM) and Sommelier Jean-Vincent Ridon of Sommeliers Academy, all the winemakers (especially David Nieuwoudt—love that guy ), and the other wine stewards. I made genuine connections with all of them, and the food and wine made it all possible. I am grateful for the experience and even thank the day of February 2, 1659, because without the first wine being pressed, none of this would have been possible.”
TSHEPANG MOHAFA
INTERCONTINENTAL JHB O.R. TAMBO & VAN LOVEREN FAMILY VINEYARDS
“My goal is to reach top management and one day own my own restaurant. My role model is David Higgs. He taught me a lot while I was working for him at The Marble. I now have a deep passion for food and entertainment and for providing people with experiences they never imagined. To further my skills and expertise beyond this competition, I am committed to reading and studying as much as I can from leaders in the industry.”
Reading: ’The Whale Caller’ by Zakes Mda
“Wine makes every meal an occasion, every table more elegant, every day more civilized.” – André Simon
TSHEDZA NEMANAME
SANDTON SUN & TOWERS & FRYER’S COVE
“I am skilled in providing outstanding customer service and organising memorable events that meet the highest standards.
My goal is to be part of the management team at Sandton Sun Hotels, preferably in Food & Beverage. I have obtained my Bachelor of Commerce in Tourism & Hospitality Management, and my next step is to pursue additional online training offered by the hotel.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
Filled with unique and immersive experiences at various wineries it was both informative and educational. The Ernie Els Winery, with its spectacular views of Table Mountain and the Helderberg Mountains, was memorable. The guided tours allowed me to see the prestigious wine cellar, where I learned about the production of a range of wines, with a particular focus on Cabernet Sauvignon. The wine cellar features concrete tanks and maturation barrels, and I was intrigued by the history of how the award-winning range was named after South African golf legend Ernie Els (and not forgetting the trophies he has won). This was, for me, the most unique way to experience wine.”
SIMPHIWE DUMA
54 ON BATH & DE GRENDEL
”My long-term goal is to become a professional wine steward. I was inspired by my sister, who works in hospitality and has a passion for wine and its flavours. I am currently applying for wine training courses to further develop my skills.”
Reading: ‘A Long Walk to Water’ by Linda Sue Park
VINCENT SELOMA
SUN CITY CONVENTION CENTRE HOTEL & ANTHONIJ RUPERT WYNE
“I enjoy working in a dynamic and fast-paced organisation that allows me to grow both personally and professionally. My role model is Patrick Carty, Banqueting Operations Manager.
My goal is to become a key point of contact within the company by building on my skills in service, hospitality, and operations. I am committed to continuously contributing to the company while pursuing professional development. I am also enhancing my learning through multitasking and incorporating user feedback.”
Reading: ‘The Wine Bible’ by Karen McNeil
ENOCH MODISE
SUN CITY RESORT THE PALACE OF THE LOST CITY & BOSCHENDAL
“The love I have for people, along with my passion for serving and helping others, inspired me to join the hospitality industry. I believe I can make a difference with my skills. My role models include Wine Steward Kuzello and my experience at The Palace of The Lost City. I want to embark on my journey as a wine steward and see where it takes me as I spread my wings. I am about to enrol in a beverage course to gain the knowledge I need for this journey.
Reading: ‘World Atlas of Wine’ by Hugh Johnson, published by Mitchell Beazley
WHO INSPIRED ME
I would like to say that Jean-Vincent Ridon of Sommeliers Academy was my most inspirational figure. He explained that in the industry, it doesn’t matter where you’re from. He started armed with nothing but his passion to become the best, and that triggered something in me. It made me believe that if I put my mind and effort into something, I will indeed achieve it. But not only him – I also admire Cederberg’s David Nieuwoudt. What a great person to have met! He showed me that wine is like culture – it can be learned and enjoyed. All you need is a positive attitude towards your goals, and you will thrive.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Cape Town is the place to be. Experience different wine tastings, learn the history behind each wine, and understand how it evolves from grain and grape to glass. Learning about wine is exciting, and you’ll always discover something new about the industry and how wine is made, which will enrich other areas of your daily life.”
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
Incredibly inspirational and informative! I can say it was an eye-opener in many ways. Learning how wine is made—from harvesting to pressing, fermentation, and bottling—was a once-in-a-lifetime experience. Moreover, meeting and making new friends during that week was one of the things that made it truly memorable.”
LUCKY GUMEDE
DURBAN INTERNATIONAL CONVENTION CENTRE & SIMONSIG FAMILY VINEYARDS
WHO INSPIRED ME
“My inspiration came from my mentor, Ops Manager at Durban ICC Patrick Musubao, who is also a leader. He inspired me by teaching me about wines, taste, pairing, and service. He taught me that to be a great wine steward, you must master guest service and thoroughly understand the product you serve. As an aspiring sommelier, this gave me the courage to dive deeper into learning about wines. Patrick is always there when needed, and he is always willing to help and mentor potential wine stewards. As someone who loves working with people and helping others grow, I truly look up to him as a guru in hospitality.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Have confidence in what they do and trust their mentors because they have the experience and knowledge. Always ask questions if you are unsure about something; this will help you understand what you’re doing, what you want, and whether you’re on the right track. It’s important to always be eager to learn more. Remember, food, wine, and service are like bread and butter—essential. You must eat, sleep, and master them to become the best sommelier or wine steward.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
For someone who didn’t know much about how wine is made, it was incredibly exciting to learn about wine, pairing, and the winemaking process. The environment was amazing, and I appreciate all the winemakers who took their valuable time to share their knowledge. This will benefit both myself and the company.”
DANIE KORTJAS
SOUTHERN SUN ELANGENI & MAHARANI & ZEVENWACHT WINES
“I have always been fascinated by the different cultures and cuisines within the hospitality industry. There are endless opportunities to learn and grow. My main aim is to inspire and mentor the people around me in the right direction. I learn by constantly asking questions about anything I don’t understand.
WHO INSPIRED ME
I was inspired by my friends and colleagues who are in the same industry.
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
Stay true to yourself, take each day as an opportunity to learn something new, and never forget why you decided to pursue this path. The more you show commitment and dedication, the easier it becomes.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
The Grain & Grape to Glass week was an adventurous and inspirational week, all thanks to our hosts and judges. We had the pleasure of meeting many winemakers who shared their journeys with us. One of the best parts of this experience was the dinners with perfect pairings and breathtaking views, which helped us understand our palates better and gain more insight into wine production.”
“Wine is the only artwork you can drink.” – Luis Fernando Olaverri
ANTHONY MBHELE
OYSTER BOX HOTEL & KLEINE ZALZE
”I have always had a passion for cooking and I am creative in the kitchen. One of my role models is Mike Milenkovich, former F&B Manager and world renowned Sommelier Job Jobo. My long term goal is to further my studies in wine and achieve a Diploma Level Four. In addition, I want to study further in food and beverage service in order to become the best in the industry.“
Reading: WSET Level Three
SANELE MHLONGO
SOUTHERN SUN THE EDWARD & ERNIE ELS WINES
“My tourism teacher in high school inspired me to pursue a career in hospitality. I enjoythe industry because everyone relies on and supports each other. I want to develop myself through the programs offered by Southern Sun so that I can gain recognition and reach a supervisory level. I also aspire to open my own business, including a recruitment company and mobile bars. I am constantly on a journey of learning about the beverages and wines I handle, and I regularly consult with my supervisor to improve my knowledge.
Reading: Financial for HR by Kapital Biz
WHO INSPIRED ME
Mr. P.K. Zondi, our Food and Beverage Manager, used to challenge us with every task, encouraging us to always look for ways to improve. I was inspired when he told me, “To succeed, you need to have a hard working mindset and remain humble.”
WHAT ADVICE WOULD I GIVE TO SOMEONE PURSUING THE INDUSTRY?
When you have a dream, put it on paper and take action, while building and seeking profitable networks. Believe me, a strong and good network can offer guidance, job opportunities, collaborations, and keep you informed about growth in the industry.
HIGHLIGHTS OF THE INTER-HOTEL CHALLENGE SA 2024 GRAIN & GRAPE TO GLASS WEEK
The “Grain and Grape to Glass” week was visiting Old Road Distillery Co. and meeting the exceptional master distiller, Renaldo Fourie, who guided us through the brandy-making process. Another highlight was visiting Ernie Els Farm, where we met Logan Van Driel and Winemaker and Cellarmaster Louis Strydom who shared the iconic journey of Mr Ernie Els and gave us a cellar tour. The entire tour was instrumental for my growth, and I am deeply grateful for the knowledge and experience I gained.”
STHEMBISO SHOBEDE
BEVERLY HILLS & BACKSBERG
”I am driven by my passion for exploring new cultures, cuisines, and travel. The hospitality industry allows me to combine all these passions. My role model is Siba Mtongana—seeing her on TV as a child opened up a world of possibilities for me. My dream is to open my own training and learnership establishment, where I can help develop the skills of those less fortunate. I’ve also enrolled in the Supervisory Skills course for aspiring supervisors to further my own growth.”
Reading: The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, published by SelectBooks (2016)
INTER-HOTEL CHALLENGE ~ SOUTH AFRICA 2024
SHOWCOOK ~ IGNITING CAREERS IN HOSPITALITY & TOURISM
#InterHotelChallenge2024 | #Showcook
We look forward to receiving their entries and sharing on Facebook & Instagram – Follow Showcookcom
