The Bakers of the ‘Taj Cape Town Reaching for Young Stars’ programme now bring their quiet discipline and craftsmanship to the fore. Bread, in its purest form, is a reflection of patience, precision, and respect for ingredients, a true test of a chef’s understanding of fundamentals.
As part of their journey, they had the privilege of a masterclass with multiple Inter-Hotel Challenge SA award-winning baker Togara Mabharani at I Love Coffee Roastery and Bakery, an experience that deepened their appreciation for artisan baking and the pursuit of excellence in every loaf.
Each baker is tasked with presenting three distinct breads using Bio-Wheat flour: a beautifully developed sourdough, a soft and flavourful milk bread inspired by the Khara Bun tradition, and a classic plain brown bread, unadorned, with no seeds, nuts, fruit, or accompaniments. In this category, there is nowhere to hide; texture, structure, and flavour must speak for themselves.
Prepared off-site, these breads arrive as a finished expression of skill, care, and time showcasing the student’s ability to transform flour, water, salt, and technique into something truly exceptional.
MBONGENI NCUBE
CAPSICUM CULINARY STUDIO
“I love cooking, especially pastry. My role model is Jamie Oliver because he focuses on nutritional cooking. I’m not just passionate about cooking, but also about the health benefits that come with food and a balanced diet.
My dream is to open a culinary institute in underprivileged communities, as many of them don’t have access to the arts of cooking, and their talents often remain hidden. By opening a school, I hope to give future chefs access to culinary education.
I’m expanding my knowledge by researching cooking methods and ingredients that I’ll use in competitions.
I’m reading The Flavor Bible by Karen Page and Andrew Dornenburg.”
BONGOKUHLE MKIZE
CAPE TOWN HOTEL SCHOOL
“My passion for hospitality comes through the joy of bringing people together through food, especially through the simple yet powerful craft of baking. I don’t really have role models, but a person who inspires me in bread making is Daniel Leader, a well‑known artisanal baker who founded Bread Alone Bakery and wrote influential books about traditional baking.
My long‑term goal is to open my own café, where I focus on reducing food waste by donating unused products and using seasonal ingredients, while creating a comfortable space where people can gather. To travel to Copenhagen is definitely a long‑term goal, and also to London, just to work in a café or bakery. I have a few favourites, and I’d love to work in one of them before I own my own café.
I’m studying and consciously practising, researching in my spare time, and travelling to different cafés to taste baked goods.
I’m reading The Alchemist by Paulo Coelho. For the competition, I’m currently reading Advanced Bread and Pastry: A Professional Approach by Michel Suas.”
BILQEES MUSTAPHA
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY TEAM
“In high school, when I would sell desserts to friends and family and cook at home, I realized how much I love cooking and baking, and that I wanted to make a career out of it.
My grandma is my role model.
My goal is to work on a yacht as a chef. In the future, I would like to open my own bakery. I practice every day in the kitchen and continue learning new skills by taking courses.
I’m reading Tell Me Lies by Carola Lovering.”
NQOBILE NKOSI
CTIA – CHEFS TRAINING & INNOVATION ACADEMY
“Food has the power to bring people together. Seeing people enjoy what you cook can be a big motivation to become a chef.
My role models are Chef Bobby Flay and Chef Alex Guarnaschelli
My goal is to continue improving my culinary skills by learning different cooking and baking techniques, working in professional kitchens, and gaining experience in restaurants locally and internationally. Networking with chefs who have been in the industry for years is how I’m further developing my skills.
I’m reading Who Moved My Cheese? by Spencer Johnson.”
CASSIDY SLAMMAT
COOKTASTIC
“My love for the making and baking of food has inspired me to pursue a career in hospitality. I would like to learn more about food, health, and safety so that I can broaden my knowledge in these areas. My long‑term goal is to open my own business.
I am actively doing research, practising, and experimenting with new things to improve my skills every day.
I’m currently reading Professional Cookery for the Level 2 & 3 NVQ/SVQ by David Foskett, Graham Dodgson, Victor Ceserani, Ronald Kinton, and John Campbell.”
JOSH CRONJE
INTERNATIONAL HOTEL SCHOOL
“From a young age, I have been exposed to the culinary world. This is because, in my family, there are three chefs: my aunt, my eldest brother, and my sister‑in‑law. It is very intriguing and satisfying to create something and then watch people enjoying it and smiling. I baked for my friends recently, and their reaction confirmed that I’m going to follow my passion and become a chef.
My role models are my brother, my sister‑in‑law, and my aunt, who have left an imprint on my life. I hope to become a respected chef who is known for having one of the largest skill sets in the culinary world. By this, I mean that I intend to learn almost every cooking technique that the world has to offer. With this, I hope to discover techniques which will help prevent food shortage and reduce food cost for the poor.
I’m finding and trying recipes that contain cooking techniques that I’ve never tried before, helping the chefs in my family at their work, learning as I go.
I’m reading River Cottage Handbook No. 3: Bread by Daniel Stevens (introduced by Hugh Fearnley‑Whittingstall).”
KHANYISANI MLOTSHWA
THE SILO INTERNSHIP PROGRAMME
“I enjoy working with people and being creative, bringing positive energy to everything I do. My role model is Chef Zuhair.
My dream is to be the best chef in the world. I want to gain experience by working in five-star hotels and work abroad so I can develop my skills and techniques. My ultimate goal is to own my own bakery and compete with the best chefs, continually learning and growing.
I’m furthering my skills by staying curious, working with top chefs, and practicing every day.
I’m reading Grimm’s Fairy Stories by the Brothers Grimm.”
VALENTINO LOUW
CAPSICUM CULINARY STUDIO TEAM EMERIS
Cooking was never something that initially inspired me it became something far more personal. In many ways, it helped me through difficult times and became my safe place, where I could focus, create and find peace.
My greatest role models are my sisters. I would not be the person I am today without their love, encouragement and support. They have shaped so much of who I am and continue to inspire me every day.
One day, I hope to own a small bakery of my own, a warm and welcoming space where people can feel comfort and joy through good food. I am also passionate about helping reduce food costs by encouraging the general public to buy fresh produce and groceries directly from farmers, supporting both local communities and more sustainable living.
Special thanks to TOGARA MABHARANI and I LOVE COFFEE ROASTERS & BAKERY
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