Introducing our talented bakers, who are bringing the artistry of traditional bread-making to life. They’ll present a beautifully tangy sourdough, a rich and buttery brioche, and a wholesome, simple wholewheat bread. Each loaf embodies a unique blend of craftsmanship, flavour, and texture, showcasing the diverse possibilities of artisanal baking.
NJABULO JULA
DURBAN INTERNATIONAL CONVENTION CENTRE
One aspect of this industry that I enjoy is working with people from diverse backgrounds. I have learned not to judge a book by its cover. My role model is Skhumbuzo Maphanga, founder of Bakers Gallery SA. In the future, I would like to gain recognition as a top baker and eventually open my own bakery.
Reading: Great Expectations by Charles Dickens
EON LE ROUX
SOUTHERN SUN ELANGENI & MAHARANI
My first inspiration for entering the hospitality industry was my mother’s ability to create a feast for Sunday meals using only minimal ingredients. Today, my role models are my head chef, Shaun Munro, and my two executive chefs, Chef Evasan and Chef Eugene. My big dream is to own my own restaurant and make it one of the best in South Africa. Ultimately, I aspire to earn a Michelin star. I learn as much as I can from my role models, and I hope that one day I will be the one inspiring young chefs.
Reading: The Handle: Seasoned to Perfection
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
OUR BAKERS ARE USING BIO-WHEAT SINGLE ORIGIN STONEGROUND FLOUR Heinie Fourie and his wife, Tirsa, believe strongly in farming for the future by caring for the soil today.
“We truly value our involvement with the Showcook initiative, as it gives us the opportunity to educate future chefs, bakers, and procurement managers in the hospitality industry about the responsibility of sourcing local and ethical products. The premium quality wheat from which BIO-WHEAT FLOUR is milled is proudly produced on our 5th generation family farm in the beautiful Rûens farming district of the Overberg. Leaving a legacy is what this product is all about. Our 5th generation guarantee is backed by the traceability of our product, from field to fork.”
Uriel Ramdhanee (Concierge), Trevor Magwaza (Baker), Alicia Murugan (Pastry Chef), Tyra-Lynn Taylor (Chef), Anthony Mbhele (Wine Steward), Deon Kemp (Executive Sous Chef), Kishan Gokul (Head Concierge), Wesley Alexander (Assistant Food & Beverage Manager) and Cornwell Ndlovu (Barista) The Oyster Box Team
TREVOR MAGWAZA
THE OYSTER BOX
I love doing what I do as I see there is a great beauty in baking. I just love how phenomenal dishes can be when they are well prepared. My role models are right here at the Oyster Box – Chef Dean and Chef Shaylan. My way to upskill is to do lots of research and keep an eye on what is trending … and then to make the new ideas I have researched in the kitchen. I want to enter as many competitions as I can and one day, I aspire to have my own bakery.
Reading: A Book About Bread by Adam Robinson and Roger Jardine
“In the world of bread, there are no shortcuts. True craftsmanship requires time, patience, and a deep respect for the process.” – Unknown
SOHAIL SEEGOBIN
BEVERLY HILLS
What attracted me to the hospitality industry is the people! I love meeting people from different walks of life and hearing about their experiences. I learn from them all the time. When it comes to sharing who my role model is, I take a different approach. I like to say that ‘Nature’ is my role model—there is a lesson in how Nature gives so much without asking for anything in return. My long-term career goal is to spearhead an organisation that looks after the people who work in the hospitality industry, ensuring equality and protection for chefs in South Africa. I believe everyone in this industry contributes significantly to travel and tourism, yet they are often poorly rewarded and overworked, especially at junior levels.
Reading: The Bhagavad Gita—I never tire of it
CODIE LEWIS
SOUTHERN SUN THE EDWARD
I truly believe that food lies at the root of all happiness. I think back to weekends at home with my family, where we would sit together for dinner, and I remember how happy everyone was. My role model is my father. He is not a chef, but I have always looked up to him. I know I need to gain more experience in the kitchen, but one day I want to travel and perhaps even open a restaurant overseas. I also envision myself creating a health-focused business catering to special dietary needs. For now, I am working on improving my plating skills.
MXOLISI MBAMBO
SOUTHERN SUN THE CULLINAN
Growing up, I was always good at two things: art and cooking/baking. Now, I am in the hospitality industry, combining both of these passions, as I apply my artistic skills to baking. As part of my journey, I am continuously seeking opportunities to grow and further develop my skills.
Reading: Good Times and Goodbyes by Lindsay Anderson
ANAM MENE
THE PRESIDENT HOTEL
For me, the attraction of the hospitality industry lies in the opportunity to travel and immerse myself in different cultures. I enjoy interacting with people from diverse backgrounds. When it comes to role models, I believe that I need to drive myself in everything I want to achieve—nobody else will do that for me. In the future, I see myself becoming an executive chef and eventually opening my own restaurant. Alternatively, I would like to teach culinary arts. In the meantime, I spend my off-days practicing by making a lot of cakes at home.
“The baker’s job is to take simple ingredients and turn them into something extraordinary.” – Unknown
HARRY DAMONS
THE VINEYARD HOTEL
I grew up watching my grandmother and aunts in the kitchen, as they loved to bake and cook. From the beginning, bread baking was my first choice in baking. Eventually, I would like to open my own baking school in my community. If I can teach the basics of baking to individuals, I believe it would open the door for more young people to pursue a career in baking. In terms of personal growth, I want to learn as much as I can about Bio-Wheat developments.
Reading: Firestarters by Ruth D. Clarence
CHELSEA SMITH
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I was first inspired to enter the hospitality industry by my gran. She ran her own business with such confidence and strength that she motivated me to do something similar. She remains my role model to this day. Part of my journey ahead includes a desire to travel to expand my knowledge of the hospitality industry. I aspire to build my own bakery one day, through which I envision making a significant impact on the industry. Additionally, I would like to teach young kids how to bake and run their own kitchens. In the meantime, I focus on learning by working with the best pastry chefs in the industry.
Reading: The Promise by Danielle Steel
“Bread is the symbol of hospitality and a sign of love in every culture.” – Unknown.
SARAH KACHIPO
THE SILO HOTEL
My interest in the hospitality industry was sparked early in my life, driven by my fascinating with the idea of creating memorable experiences for those around me, and for a passion for service. My sister used to do lots of baking and I grew up watching her. She is my role model. Long-term, I aspire to enter management in the hospitality industry and see myself as a General Manager or an executive for a renown hotel chain, giving me the chance to contribute towards the hotel’s strategic vision and help grow the organisation. I am also passionate about mentoring the next generation of hospitality professionals.
MCEBISI MACINGWANA
SOUTHERN SUN CAPE SUN TEAM
I have been baking bread since I was about 12 years old. I was so good at it that my mother persuaded me to consider pursuing it as a career. She is definitely one of my role models. In addition, I regard Chef PJ Lakay as a mentor, along with the Japanese legend, Chef Jiro. I dream of one day being part of a team that earns a Michelin Star. After that, I would like to find a way to share my food experiences and knowledge with young people who can’t afford hospitality school. I am always learning, particularly by reading cooking books and watching programs about how Michelin Star kitchens operate.
NOLWAZI MANGANYI
FOUR SEASONS HOTEL THE WESTCLIFF JOHANNESBURG
For me, I see the hospitality industry as one that offers many career opportunities based on what you aim to achieve within a specific time frame. For example, you can start as a commis chef and work your way up to a hotel manager.
I’ve always loved baking from a young age, so when I finished high school, I knew I wanted to become a chef—specifically, a pastry chef. I took a three-year advanced culinary course to find my footing in the kitchen. During this time, I fell in love with pastry and continued honing my craft. When I joined Four Seasons, I was intrigued by how they make their own pastries and breads, which motivated me to learn the skill of baking and master it, no matter what it takes—because I truly love it.
My mentors, Chef Winnie and Thokozani, have been the best bakers I’ve encountered in this industry so far. My role models are my grandparents, who supported me throughout this journey, and Chef Tyrone, who taught me how to be the best version of myself in my own unique way.
My advice is that this industry can be tough, but if you have love and passion for what you do, you’ll work hard to make yourself proud and become well-known for your own unique craft.
NOMONDE KAPA
54 ON BATH
Over the next five years, I want to learn as much as I can and improve my craft. I would love to open a bakery that specializes in breads, pastries, and cakes. My dad inspired my career in hospitality, and my role models are Nicolas van der Walt, Arnold Ralph, and Megan Miekel. Currently, I am taking a health and safety at work course offered by Southern Sun as online training.
Reading: Things Fall Apart by Chinua Achebe
BOITSHEPO TINGWE
SUN CITY CONVENTION CENTRE HOTEL
The adrenaline I felt the first time I entered the kitchen and the excitement of combining ingredients to create a meal inspired me. My role model is Siba Mtongana. I envision myself owning the biggest restaurant one day, serving only mouth-watering dishes. I invest my spare time in improving areas where I feel I lack as an individual.
Reading: Hosting with the Lazy Makoti
INTER-HOTEL CHALLENGE ~ SOUTH AFRICA 2024
SHOWCOOK ~ IGNITING CAREERS IN HOSPITALITY & TOURISM
#InterHotelChallenge2024 | #Showcook
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