From delicate éclairs to intricately layered mille-feuilles, a true pastry chef embodies both artist and scientist. It takes an unwavering passion, a steady hand, and a creative spirit to transform simple ingredients into edible masterpieces. Among these, the lemon meringue stands out as a perfect balance of bright citrus and velvety sweetness—a harmony of crisp crust, tangy curd, and fluffy meringue. Guided by tradition, yet always pushing the boundaries of flavour and presentation, the world of pastry is as diverse as it is delicious—a reflection of culture, emotion, and craftsmanship in every bite.
Let’s meet the Inter-Hotel Challenge SA 2024 Pastry Chefs! Discover the stories behind their passion, the role models who have inspired them, and the books that are currently fueling their creativity. Learn what drives these talented individuals to create and shape the future of pastry.
THULISILE CELE
DURBAN INTERNATIONAL CONVENTION CENTRE
My interest in the hospitality industry began with Gordon Ramsay. I used to love watching his television shows, which inspired my desire to pursue a career in catering. One day, I hope to launch my own catering company, utilizing my creativity. Alternatively, I see myself becoming an executive chef at one of the big hotels. In the meantime, I practice constantly and spend time reflecting on both my strengths and weaknesses.
Reading: Switch on Your Brain Every Day by Dr. Caroline Leaf
A dollop of cream cheese or a spoonful of yogurt, and suddenly, your cake has a story to tell.
It all starts with flour. A little bit of powder, a whole lot of magic!
RICARDO NAIDOO
SOUTHERN SUN ELANGENI & MAHARANI
I have always had a passion for being in the kitchen, and I decided to make this my career. I have been particularly inspired by Buddy Valastro from Cake Boss. He motivated me to focus on becoming a pastry chef, especially in the art of cake piping. I particularly enjoy piping decorative flowers. My long-term career goal is to open my own pâtisserie. Along the way, I also want to travel the world to learn new things in the hospitality industry. In the meantime, I am focusing on developing my skills.
Reading: Buddy Valastro Cake Boss
Tyra-Lynn Taylor (Chef) & Alicia Murugan (Pastry Chef)
ALICIA MURUGAN
THE OYSTER BOX
I have always had a passion for baking, and this love has deepened since I joined the industry. My role model is Chef Amaury Guichon; I admire his creativity and artistry when it comes to pastry. My goals are to grow within this industry and to travel to learn about the hospitality industry in other countries. In the long term, I would like to develop my own products and recipes that cater specifically to people with dietary requirements.
Reading: Leadership and Management in the Hospitality Industry by Robert H. Woods
NONZUZO MHLUNGU
SOUTHERN SUN THE EDWARD
This journey began with watching Cake Boss on television, where I fell in love with the industry. I see the hospitality sector as a place of immense opportunity for anyone eager to grow. My role models include Chef Shaun, Chef Athizam, Chef Stanley, and Lindiwe. My long-term goal is to own my own bakery shop, where I would love to hire many chefs.
Zithobile Nzimande (Pastry Chef) with Sohail Seegobin (Lancewood Ultimate Pastry Chef of the Year 2020)
ZITHOBILE NZIMANDE
BEVERLY HILLS
My dad and my high school teacher, Mrs. Dladla, inspired me to join the hospitality industry. I used to bake a lot at home, and my late gran would teach us how to cook when our parents weren’t around. My long-term goal is to participate in more competitions, inspire younger generations, bring positive change for women in this industry, and encourage them to believe in themselves. I also aim to expand my career by working as a private chef or becoming a pastry supplier. I’m currently researching desserts and asking many questions of chefs I know who have participated in dessert competitions before.
Reading: Sink or Swim by Veronica Agarwal and Lee Durfey-Lavoie
NONDUMISO MCHASA
TAJ CAPE TOWN
I have always been interested in baking and cooking. I put a lot of faith in myself and believe I can achieve my goals. I would like to open my own bakery. I constantly conduct online research to learn more about the products I will be presenting, and I practice a lot.
Reading: Fools and Other Stories by Njabulo S. Ndebele
ASEMAHLE SIXABAY
ELLERMAN HOUSE
I was inspired by my mother to pursue a career in the hospitality industry as a chef. She has a deep love for baking, especially when it comes to pastry. One day, I aspire to open a non-profit organization that helps and teaches young minds, not only about culinary skills but also in other areas of their lives.
MANDY PEDRO
CENTURY CITY CONFERENCE CENTRE & HOTELS
I was inspired to enter the pastry industry by many role models. Anita van Tonder was the first pastry chef who pushed me into the deep end and never gave up on me. I also admire Shadwick Southgate for his keen eye for fine pastry, as well as Chef Abbas for his leadership. I have always loved melting moments and have dreamed of making my own forever and a day! In the future, I would like to own a small pastry kitchen where I can teach teenagers who are eager to enter this industry, just like I was. I already conduct regular demonstrations for underprivileged kids in my area.
RIZIA ISAACS
SOUTHERN SUN CAPE SUN
I come from a family of cooks and bakers, so pursuing a career in hospitality was an easy decision for me. I have always wanted to become a pastry chef. I am fortunate that my role model is also my chef, PJ Lakay, who continually inspires me with new ideas. He motivates me to learn new things and challenge myself. Eventually, I aim to become a top pastry chef, with a particular interest in working with chocolate. One day, I want to run my own school for underprivileged young chefs so that they too can enter this industry.
Reading: It Ends with Us by Colleen Hoover
ZANELE TALIWE
SOUTHERN SUN THE CULLINAN
My interest in hospitality began at school when I took “Consumer Studies” as a subject. This experience motivated me to pursue a serious career in hospitality. My role models are pastry chefs Nina Metayer and Wandile Shange. One day, I hope to gain experience abroad to expand my skill set and learn from different cultures. Ultimately, I aim to open and run my own successful business. I am committed to my career through continuous training and by never giving up!
TYRELL STARR
ZEVENWACHT HOTEL
Growing up, I was constantly surrounded by the smell of freshly baked biscuits and pastries. My mom would always whip up something, and as a curious child, I’d always help out, even if I was too small to reach the countertop. It was definitely one of my fondest memories and the initial spark that ignited my passion for baking. The feeling of tasting something truly delicious and the happiness it provides is what inspires me to bake. Truth be told, I don’t have a single role model but many—my family. Seeing how hard they work, how dedicated they are when it comes to something they are truly passionate about, the effort they put in, and the integrity they possess makes it easy for me to look up to them and view them as my role models.
As a pastry chef, my mind is hardwired with knowledge of techniques suited for baking and pastry. That being said, I find it somewhat challenging to work in the hot kitchen. However, I’ve pushed myself and continue to do so to try to understand and learn how to work in the hot kitchen, because I believe a great chef is one with the ability to work in different sections of the kitchen. I’m not quite there yet, but I believe that one day I’ll get there.
Reading: The Empyrean Series by Rebecca Yarros
ANTONIO OHLSON
THE VINEYARD HOTEL
My journey in the hospitality industry began when I chose “Consumer Studies” as one of my school subjects. I aspire to become a well-known pastry chef in the industry, and eventually, I want to own my own bakery/café. My mom, who is my role model, has taught me that nothing in life is free, and that the only way to achieve the life I want is to work hard and earn it. Moving forward, I want to continue training to improve my skills, with a particular interest in working more with chocolate.
Reading: The Great Gatsby by F. Scott Fitzgerald
NCEBAKAZI MKETSU
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I have always been inspired by the realization that cooking and baking bring happiness to other people. I enjoy being part of something that brings joy to others, and as a result, I have learned to prioritize the guests I serve. Part of that involves learning to work collaboratively with my team to ensure that they, too, feel comfortable and happy. I particularly enjoy creating new desserts and cakes. My creativity flourishes when I can introduce new flavours and techniques to craft innovative desserts.
Reading: Higher Is Waiting by Tyler Perry
ISIS MINNAAR
THE SILO HOTEL
My original inspiration came from magazines when I was a young girl. I used to flip through the pages, admiring photographs of all the beautiful and delicious-looking food. It became a dream of mine that one day I would be the one creating such authentic dishes, especially desserts, for people to enjoy. Eventually, I want to own my own bakery and teach culinary skills to others. I truly enjoy learning, whether through short courses or exploring new techniques.
Reading: All Day Chocolate by Kirsten Tibballs
CHANDRÉ ALBERTUS
THE PRESIDENT HOTEL
My inspiration for entering this industry started at home, as my mom was a wonderful baker. From the age of six, I used to watch her, and eventually, that became my calling as well. She and my oldest brothers are my two role models. In the long term, I want to become a truly great pâtissier and chocolatier. I particularly want to be known for creating pastries and desserts with a South African-inspired style.
Reading: The Professional Pastry Chef by Bo Friberg
NKHENSANI NKOLONZI
SOUTHERN SUN NEWLANDS
The passion I have for food and baking inspired me to pursue a career in the hospitality industry as a pastry chef. I have always loved creating my own dishes, and I enjoy seeing the smiles on people’s faces, particularly those of my family. What lies ahead for me is a journey of continuous learning to become even better than I am today, with the ultimate goal of becoming a head pastry chef or head chef. I also envision myself teaching and helping aspiring pastry chefs and commis chefs master their craft as food creators.
Lemons bring out the best in cakes, adding freshness and a bright, tangy twist.
With the support of award-winning LANCEWOOD, Lurpak butter, LemonGold® seedless lemons, FRÜT, Bio-Wheat and Rio Largo Olive Oil (especially the lemon infused!) our Inter- Hotel Challenge SA 2024 Candidate Pastry Chefs will be crafting innovative desserts using these premium ingredients, showcasing their versatility and creativity. We are looking forward to seeing their presentations at the upcoming national cook-offs in South Africa, where the prizes are truly incredible, inspiring all participants to give their best.
ARNOLD LEKALA
SANDTON SUN & TOWERS
What inspired me is the desire to grow my skills to open my own catering company. My long-term goal is to build a future where I can open my own catering company and give back to the community.
Reading: The Advanced Art of Baking and Pastry by R. Andrew Chlebana
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
TSHOLOFELO MALEBANE
SUN CITY CONVENTION CENTRE HOTEL
It is the passion, creativity, and dedication to pastry that inspire me. My role model is Chef Bongani Lekome, my sous chef. My long-term career goal is to own my own hotel so that I can inspire young, up-and-coming chefs. I make sure to research more about pastry to become the very best pastry chef.
Reading: The Baking Bible by Rose Levy Beranbaum
VUYANI MABELENG
SUN CITY THE PALACE OF THE LOST CITY
I was inspired to pursue a career in hospitality because of my love for food and interacting with people. I enjoy sharing my skills and talent with others through food. My goal is to open my own school to teach aspiring young chefs, and to open a restaurant that helps people in my community adopt a healthy diet and enjoy nutritious food. To achieve this, I am constantly researching pastry to improve my skills.
Reading: The Cooking Bible by Rose Levy Beranbaum
NTOMBIZODWA MAPHILA
IVORY MANOR BOUTIQUE HOTEL
“I have turned my love for cooking into a successful career, becoming an integral part of the prestigious Ivory Manor team. I started as a kitchen assistant and steadily worked my way up through various roles, using my skills and creativity to advance,” says Ntombizodwa. “Over the years, I have continued to develop a distinctive cooking style, constantly evolving as a chef.”
“I am continuously learning and reaching out for mentorship from renowned chefs, gaining a deep understanding of using locally sourced, seasonal, and sustainable ingredients that tell a story. I am passionate about championing practices that reduce waste and support local farmers,” she adds.
Her signature dishes often feature innovative twists on classic recipes, and she is known for her meticulous attention to detail and enthusiastic approach to enhancing the dining experience at Ivory Manor.
RHULANI RIKHOTSO
FOUR SEASONS HOTEL THE WESTCLIFF JOHANNESBURG
My passion for food inspired me to become a chef, and as a chef, your superpower is food—it’s a way to get to know people, explore different cultures, and even make people smile. My role model is Siba Mtongana.
I aim to familiarise myself with ingredients so I can produce quality products, acquire as much foundational knowledge of pastry as possible, and understand the techniques for creating exceptional desserts.
Reading: The Psychology of Money by Morgan Housel
INTER-HOTEL CHALLENGE ~ SOUTH AFRICA 2024
SHOWCOOK ~ IGNITING CAREERS IN HOSPITALITY & TOURISM
#InterHotelChallenge2024 | #Showcook
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