As we welcome this year’s talented Pastry Chef & Baker candidates for the Cape Grace Reaching for Young Stars, we celebrate the passion, creativity, and dedication of the next generation of culinary artists.
These young chefs are not only honing their skills but also embracing the opportunity to showcase time-honoured traditions with a modern twist as their challenge is to present a trio of delicacies: Traditional Scones, a rich and flavourful Preserve—whether a Jam or Confit—and an exquisite Dessert. While the bakers present three types of bread using Bio-Wheat Flour; a Milk Bread, a Plain Brown Bread and a Sourdough no butters or accompaniments. Each presentation will be prepared with care, using premium ingredients that champion sustainability and quality.
ANNEKE HENNEY (Pastry Chef)
Capsicum Culinary Studio
“My love for food and being in the kitchen inspired me to pursue a career in hospitality.
My long term career is to start an NPO that helps the less fortunate and open my own restaurant”
What steps are you taking to further develop your skills and expertise beyond the competition?
“I’m working at Community Outreach,” says Anneke Henney.
HIFZULLAH PEER (Baker)
Capsicum Culinary Studio
“I pursued a career in hospitality because I love bringing people together and creating memorable experiences, something I learned from hosting family gatherings. Massimo Bottura is my role model for his storytelling through food. His dedication inspires me to excel in my career. As a chef, my long-term goal is to acquire all the knowledge and skills necessary to open my own artisanal bakery, where I can explore and experiment with new methods and ingredients. I aim to establish a bakery centred on creativity and sustainability. Additionally, I plan to mentor up-and-coming chefs to help them reach their full potential. To develop my skills as a chef, I will continue advancing my education, seek mentorship, and gain hands-on experience with my mentor.”
Reading: 48 Laws of Power by Robert Greene
ANJA BÜCHNER (Pastry Chef)
CTIA – CHEFS TRAINING & INNOVATION ACADEMY
“Honestly, my desperation when faced with a challenge from my mother to either get a doctorate in microbiology at MMU or pursue something else—well, I did it, and I absolutely love this craft. My role models are probably my parents and the most perfect man who ever walked the earth, Jesus. I aspire to help aspiring chefs get an education and a foot in the door of this industry, and when I have my own patisserie one day, I want to create a space for people who need a second chance. I’m working part-time at a chocolate business to develop my chocolate skills.”
Reading: Too Many Cooks by Neve Woolf
TADIWANASHE BOKA (Baker)
CTIA – CHEFS TRAINING & INNOVATION ACADEMY
“Growing up, I developed an interest in food by watching cooking shows. From there, my love for cooking and baking grew, with a particular focus on baking. I used to practice what I saw on the shows and was always curious to learn more. My role models are Siba Mtongana and Cedric Grolet. I’d love to open my own café, where I can sell baked goods and light meals. I also want to focus on making health-conscious foods and baked products that are low in sugar. I am attending school and practicing my skills at home.”
MANDY ADAM (Pastry Chef)
NORTHLINK TVET COLLEGE – PROTEA CAMPUS
“What inspired me to pursue a career in hospitality is my love for working with food. Watching cooking shows has also been a big influence. My long-term goal is to work in restaurants. I want to gain experience in different types of kitchens. I’m continuously developing my skills by practicing as much as possible and learning from others in the industry, I’m committed to becoming a better chef each day.”
ANELE VELEM (Baker)
NORTHLINK TVET COLLEGE – PROTEA CAMPUS
“I love baking breads and cakes and used to watch cooking shows. Cedric Grolet is my role model. I would like to work in a restaurant and open my own business. I keep practicing and educating myself more.”
Reading: Almost Paradise by Mills & Boon
MATTHEW CONSTANT (Pastry Chef)
INTERNATIONAL HOTEL SCHOOL
“It started during lockdown, where I found the urge to bake cakes, and from there, my passion for cooking grew even more. The chef who inspires me is Marco Pierre White. My goal is to open a Michelin-star restaurant. In my years of being a chef, I would like to teach young and up-and-coming chefs in South Africa and help them learn the fundamentals of cooking. I am attending workshops and classes to further develop my skills as a chef.”
Reading: The Professional Chef by The Culinary Institute of America
SITHANDIWE MENTOOR (Baker)
INTERNATIONAL HOTEL SCHOOL
I have always had a passion for culinary arts, specifically baking. It’s something I picked up from my grandmother, and after her passing, it inspired me to continue her memory and legacy in my craft. I see myself as becoming a head baker in an establishment, but more importantly, I hope to bring the joy of sharing food and baking to others in ways they can afford, while also aligning with sustainable use of food and ingredients in the industry.
Besides practicing, I spend my time learning new techniques and experimenting with baking.”
Reading: I Have Everything We Need to Start With by Koleka Patama
With the wholesome goodness of Bio-Wheat Flour, the zest of ClemenGold®, the vibrant essence of FRÜT SA’s frozen fruit, and the creamy indulgence of LANCEWOOD®’s Soft Cheeses, Cottage Cheese, Greek Delight Double Cream Plain Yoghurt, and Lurpak Butter, our young chefs will put their creativity to the test. These ingredients symbolise the perfect partnership between innovation and sustainability, providing the candidates with the foundation to develop flavours that are both traditional and contemporary.
The Ultimate Lancewood Young Star Pastry Chef of the Year: A Win of Note!
This year’s Cape Grace Reaching for Young Stars is turning up the heat with an exciting prize for our ultimate pastry sensation! The ‘Ultimate Lancewood Young Star Pastry Chef of the Year’ will jet off to La Creuzette in Boussac, France, the heart of fine patisserie. This incredible experience promises to immerse the winner in the art of French pastry-making, enhancing their skills while savouring the French flair we all dream of!
Thanks to Lancewood, flights are covered, plus there’s a R5000 cash prize. Oh, and it doesn’t stop there—our friends at ClemenGold & Früt have more surprises in store for the winning Pastry Chef.
Thanks to the generous support of Dr. Susanne Reuther of KitchenAid Africa, our winners will receive fantastic prizes to elevate their culinary creations, including the iconic KitchenAid Artisan Mixers, premium gadgets, utensils, ceramics, bakeware, and more!
Stunning, highly desirable prizes to come from AL&CD Ashley, featuring SCANPAN, the finest of Global Knives, as well as premium items from Brabantia, Avanti, Severin, and Joseph Joseph. These are practical, innovative products designed with cutting-edge technology, and our young stars will get the chance to test their skills using these top-tier tools—a true joy for any chef!
The excitement continues as both the winning Hot Chef and Pastry Chef will be invited to assist the Inter-Hotel Challenge winners at a special, private dinner hosted at the beautiful Leeuwenhof residence of the Premier Alan Winde and Mrs Tracy Winde on 24th July 2025. What a memorable night that’s going to be!
YAMKELA GANTSHO (Pastry Chef)
THE SILO INTERNSHIP PROGRAMME
“My love for eating good food inspired me to pursue a career in hospitality. The happiness of enjoying a great meal is a wonderful feeling. I grew up reading Nigella Lawson. I want to grow my cake business and allow myself to be my own boss, creating beautiful cakes to accompany milestone events. I graduated from Silwood last year and I’m eager to continue with other courses.”
Reading: If You Tell by Gregg Olsen
ZIZILE MAGAIYANA (Baker)
THE SILO INTERNSHIP PROGRAMME
I believe in the potential of the hospitality industry to provide opportunities for service, travel, creativity, growth, and the chance to make a positive impact on others. Baker Togara Mabharani is my role model. My long-term career goal is to continue developing my skills and knowledge in my field. I focus on continuously developing my expertise, especially through emotional intelligence and professional development.”
Reading: Nothing but the Truth by John Kani
NOLENE SWART (Pastry Chef & Baker)
SUPERYACHT CULINARY ACADEMY
“My role model is my head chef at the Academy, Chef Brett, who has always encouraged me to push my boundaries. He is also my inspiration for joining this industry. My long-term goal is to continue teaching and training young students to be their best as they enter the yachting industry as chefs and cooks. I am constantly keeping up with the latest trends to further develop my skills.”
Reading: I love reading recipe books.
NWABISA MANJEZI (Pastry Chef)
COOKTASTIC
“I’m passionate about cooking and baking. What inspired me to pursue a career in hospitality was the opportunity to connect with people from diverse backgrounds and cultures through amazing food and desserts. My role model is Chef Motheba. My long-term career goal is to continue thriving in my desserts and cake business, open my own dessert store, and create a brand known for quality and creativity.
A project I’d love to pursue is launching a community-focused bakery initiative that can upskill young people who cannot bake, showcase cakes and breads supporting local suppliers, and provide baking workshops for aspiring young entrepreneurs.
To further develop my skills and expertise, I’m currently attending the Chefpreneur program at Cooktastic Hub, which provides valuable business mentorship and guidance. I’m actively running my baking business, creating and selling cakes to clients — that’s how I’m growing as a baker and entrepreneur.”
The youth involved in this prestigious event are not just learning to master their craft—they are stepping into the future of food. Their focus on fresh, sustainable, and high-quality ingredients reflects the growing responsibility today’s chefs carry in leading the industry forward.
ATHAYANDA SIDLOYI (Baker)
COOKTASTIC
“The satisfaction and excitement my family felt every time I tried out new baking recipes inspired me to take this career seriously and enrol at an academy that would sharpen my skills. My role models are Siba Mtongana and Onezwa Mbola. I aspire to own bakeries across South Africa, along with a few restaurants that will showcase the diverse cultures of the country. I would also love to open an academy for students from disadvantaged backgrounds, where they won’t have to pay tuition fees. I attend night school classes on weekends at my school’s bakery, where I learn new skills and techniques.”
Reading: The Mountain Is You by Brianna Wiest
Baking is a journey many of these young competitors are only beginning. While still learning, their enthusiasm is clear—and experiences like Reaching for Young Stars ignite a deeper excitement for where their passion might lead.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
— James Beard
TIDIMALO MANHIQUE (Pastry Chef)
CAPE TOWN HOTEL SCHOOL (CTHS)
Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)
“My love for baking cakes and creating different designs has inspired me.
My role model is Buddy Valastro, and I believe I’m the next ‘Cake Boss.’
My long-term goal is to one day open my own confectionery/bakery.”
SLINDILE NGEMA (Baker)
CAPE TOWN HOTEL SCHOOL (CTHS)
Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)
My inspiration comes from my deep appreciation for food. My role models are Lorna Maseko and Chef Zanile Van Zyl. My long-term goal is to become a restaurant or hotel manager. I also plan to open an academy to teach and uplift disadvantaged individuals in my community, helping them develop skills to earn an income after completing the course. My mentor has sent me videos of demonstrations, and I’m still looking for a nearby location to observe how the breads should be made.”
Reading: Funi Cooks by Lufuno Sinthumule and various food magazines.
RYAN FLANDORP (Pastry Chef)
CAPSICUM CULINARY STUDIO – TEAM IIEHSM
“My role models would be my mom and my dad, but the person who inspired me to become a chef is my grandma. The joy her food brought to everyone around her was truly a sight to behold. My main goal is to travel the world and experience as many cultures as possible. I’m pushing myself to greater heights by learning from every chef I can.”
Reading: Man’s Search for Meaning by Viktor E. Frankl published by Penguin Random House
LUTHO SPELLMAN (Baker)
CAPSICUM CULINARY STUDIO – TEAM IIEHSM
“The creativity that comes with being a chef is what inspired me and drew me to this career—along with having my mother as a role model and others who continue to encourage my aspirations.
This year’s competition is more than just a culinary showcase—it’s a celebration of skill, creativity and the promise of tomorrow’s pastry chefs and bakers, and the role that they will play in putting South Africa’s pâtisserie on to the global map. Get ready to witness the culinary brilliance of our youth as they compete for the ultimate prize and a chance to shine on the global stage!
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