The spotlight shines on this year’s exceptional young chefs in the Cape Grace Reaching for Young Stars Chefs event. Tasked with showcasing their culinary talents, these promising chefs will have four hours to create an unforgettable dining experience.
Each chef will prepare a starter and main course, paired with their team winemaker’s choice wines.
ZAYIN MAHARAJ
Capsicum Culinary Studio – Team IIEHSM
The Independent Institute of Education (IIE) School of Hospitality and Service Management
“When I was young, I was always in the kitchen with my mum and dad, and I loved cooking from an early age. My role models are my parents and Jamie Oliver. I’d like to open my own kitchen in the future and eventually a Michelin-star restaurant. I also want to travel the world, working in different restaurants and hotels to improve and perfect my skills—and to reach my full potential in this competition we call life.”
Reading: Molecular Gastronomy: Scientific Cuisine Demystified by José Andrés Sánchez and Knife Drop – Creative Recipes Anyone Can Cook by Nick DiGiovanni
MIA WICOMB
CTIA – Chefs Training & Innovation Academy
“I’ve been cooking for as long as I can remember, and I can’t imagine myself in any other industry. I draw inspiration from many chefs, so it’s hard to pick just one role model—so many people motivate me to keep improving. I’d love to work overseas to broaden my understanding and skills in various cuisines, and hopefully one day I’ll be running my own restaurant or working alongside the chefs I admire. I’m always researching different cuisines and practicing to perfect my skills.”
Reading: Sapiens – A Brief History of Humankind by Yuval Noah Harari
The use of artificial colorants or preservatives is prohibited, emphasising the use of natural ingredients. Additionally, the goal is to operate with a zero-waste philosophy, ensuring that water and gas usage are kept to an absolute minimum throughout the event. These guidelines are designed to promote an environmentally responsible and sustainable approach to cooking.
The dishes will feature premium ingredients, including Ciao Italian Tomatoes, Ciao Pulses – a variety of beans, Denny Mushrooms, and Polli Marinated Italian Vegetables, with artichokes taking centre stage. A selection of Tastic Rices of the World, including Bonnet Rice, Basmati, Jasmine, and Nature’s Brown & Wild Rice, will form the base of their creative dishes. To elevate the flavour profile, they will also incorporate Khoisan Sea Salt and the finest Rio Largo Olive Oil.
For this event, sustainability is key. Chefs are encouraged to minimize the use of single-use plastics and cling wrap, opting for biodegradable alternatives when possible. To ensure minimal waste, unnecessary overproduction will be penalized, as excessive food waste is to be avoided.
PHILLIP MOSOTHA
Cape Town Hotel School (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT)
“I am driven by a passion for food and a passion for people. Hospitality became the perfect fit for me because it allows me to connect with diverse individuals and work with a wide range of ingredients every day.
Zola Nene and Kathlego Mlambo inspire me to work hard every day. My goal is to become a TV presenter, a business owner of a catering company that specializes in cooking and baking cakes for functions, and to have a bakery company in partnership with a restaurant. Most importantly, I aspire to create a social initiative to feed disadvantaged individuals. I watch videos on social media, ask questions to the 2024 candidates, and focus on understanding techniques and practices to improve my skills.”
This exciting challenge is sure to highlight the exceptional potential of these young stars.
STELLA KACHOKA
Superyacht Culinary Academy
“The hospitality industry offers various career paths, from entry-level positions to management and ownership. Gordon Ramsay and Gary Mehigan from MasterChef are my role models.
I aim to share my expertise and insights through speaking engagements, publications, and online platforms. I also plan to establish a research and development facility focused on creating new, sustainable, and healthy food concepts. My path includes pursuing qualifications, such as diploma or degree programs in hospitality management and culinary arts.”
Reading: The Hospitality Mindset by Chip Connelly
PAKAMANI MPHOSWA
The Silo Internship Programme
“I am passionate about cooking. I knew what I was getting myself into, and I wanted the chaos and stress that comes with it. Chef Bianca Schreuder is my role model. My goal is to open my own business in the future. I also plan to continue my studies.”
Reading: The Cooking Experiment by Sabrina Ghayour
“A good leader inspires people to have confidence in the leader; a great leader inspires people to have confidence in themselves.” – Eleanor Roosevelt
JOTHAM LINDERTS
Capsicum Culinary Studios
“I have always believed that connections grow when a meal is shared. My inspiration comes from being able to be a part of that connection through the dishes and meals I cook. The dream is to have my own establishment. The process of getting there is what I’m most focused on. The growth I achieve from the hardships of learning and failing is what makes the dream a reality—it’s the path I’ve chosen. Constant research, combined with a perpetual infatuation with food, has driven me to learn all that I can about the industry.”
Reading: Ego is the Enemy by Ryan Holiday
ROWAN FRANTZ
Northlink TVET College Protea Campus
“I grew up watching cooking shows with my grandmother in the afternoons after school, and that’s where my love for cooking began. I would always watch Gordon Ramsay—still do, to this day. I love this industry; cooking gives me peace. I’m lucky to have great mentors around me who push me to become better. My dream is to become a personal chef.”
“Sustainability is no longer about doing less harm. It’s about doing more good.” – Jochen Zeitz
LANGA OBIADIKA
Cooktastic
“My interest in hospitality started with my grandmother and grew as I got more experience. I look up to chefs like Gordon Ramsay, Oli Peterson, Dwight Smith, and Matthew Ryle. I enjoy bringing different ideas together to create exciting dishes. At first, I wanted to open a restaurant, but now I’m also interested in tourism and winemaking because I enjoy travelling. I still hope to own a business one day and see more of the world.
Right now, I’m learning a lot through this competition and spending time in the kitchen. The more I cook, the more confident I feel. I also make music and watch shows that help me understand more about the world.”
ARTHUR HOUSTON
International Hotel School (IHS)
“My love for hospitality stems from my mother, who ignited my passion for cooking. Her selfless dedication to feeding our family inspired me to pursue a career in culinary arts. I don’t have a celebrity role model, as I believe true inspiration comes from everyday heroes like my mother.
My long-term goal is to achieve financial success, enabling me to repay my parents’ sacrifices and invest in others’ education. I envision establishing a culinary scholarship foundation to provide opportunities for aspiring chefs to pursue their dreams and pay it forward, making a lasting impact on the industry.
I am committed to ongoing learning through culinary courses while experimenting with innovative techniques to refine my craft and ensure my skills stay cutting-edge.”
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