Anique Ramawoothar of LANCEWOOD with Q&A Winners Tariro Mtoko (Pastry Chef) and Tafadzwa Mupotsa (Beverage) from Capsicum Culinary Studio representing Emeris & La Motte Team! Congratulations 🙌 Fabulous prizes from LANCEWOOD – #ReachingForYoungStars2026
The Pastry Chefs of the ‘Taj Cape Town Reaching for Young Stars’ programme now take centre stage, bringing with them a sense of finesse, precision, and creativity. Having explored the delicate artistry of Indian desserts through their workshops, they have discovered that pastry is as much about restraint and balance as it is about indulgence. Their challenge is both technical and expressive.
Within four hours, these young chefs are tasked with creating an Indian-style dessert drawing inspiration from classics such as Gulab Jamun or Bhapa Doi (baked yoghurt) while elevating their dish with the bright, distinctive flavour of ClemenGold.
Working with a premium selection of ingredients, including Lancewood soft cheeses, cottage cheese and Greek Delight Double Cream Plain Yoghurt, alongside the richness of Lurpak, and using Bio-Wheat flour they are invited to create desserts that are both rooted in tradition and expressive of their own culinary identity.
This is where sweetness meets sophistication, where spice meets subtlety and where the art of pastry becomes a true celebration. We look forward to announcing the Ultimate Lancewood Pastry Chef of the Year in June at TAJ Cape Town!
SENNETT SCHULTZ
CAPSICUM CULINARY STUDIO
“Seeing how food connects people and cultures inspired me to create dishes that combine classic techniques with new flavours.
My role models are Thomas Keller and Nigella Lawson.
My long-term goal is to open a restaurant that focuses on nose-to-tail cooking and indigenous ingredients, reducing food waste, and educating people on sustainable practices. I’m furthering my culinary education by learning and practicing new techniques every day.
I’m reading Moerbei Bos by Daleen Matthee.“
LIKHONA YAN
THE SILO HOTEL INTERNSHIP PROGRAMME
“Inspired during high school by cooking shows, I knew I wanted to pursue a career as a chef. I admire chefs worldwide for their creativity and dedication.
Role models: Chef La Maurice and Siba Mtonga
Goals & Activities: Become a skilled pastry chef, gain experience in professional kitchens, work overseas to learn from different cultures and pastry styles, and eventually open my own bakery to serve desserts and inspire young chefs. I actively study professional cooking and pastry skills at Silwood School of Cookery and continuously improve my craft.”
TARIRO MTOKO
CAPSICUM CULINARY STUDIO – EMERIS TEAM
“Seeing my aunt baking various delicacies in the kitchen and assisting her inspired my passion for the craft. Furthermore, watching videos of Rick Bayless, a renowned chef specialising in Mexican cuisine, and experimenting with Mexican food made me pursue this career.
I would like to become a restaurant owner and a nutritionist. I aim to inspire people through my craft to avoid waste and be as health-conscious as possible regarding the meals they eat and how they prepare them. I’m shadowing professional chefs and working in more professional kitchens to develop my skills.
I’m reading Before You Go by Jojo Moyes.”
ZAARAH FATAAR
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY
“I dropped out in my second year of university because it didn’t inspire or interest me. I joined Stir Crazy for a six-month course, and on the first day, I knew this was what I wanted to do.
My great-great-grandmother was always kind and motivated me. She is my greatest role model.
I plan to travel and experience as much culture and cuisine as possible, then bring back that knowledge and start something that I love. I’m constantly researching and practising every day to improve my skills.
I’m reading Harry Potter by J.K. Rowling.”
BUESCHKE HECHTER
CTIA – CHEFS TRAINING & INNOVATION ACADEMY
Baking and cooking has always been one of my skills, but before I realised that it was, I was just doing it for fun. I’m always excited to make food for my family and friends.
I originally wanted to pursue architecture because of the joy I found while studying it, as well as because of the quality of marks I achieved in exams. But I realised too late that I required science, so I went for the next best thing and that turned out to be the best thing.
My father is my role model. I’m going to open a pub and grill after my journeys of travelling, being a fine dining pastry chef, as well as a private chef. The pub and grill will only serve pork products, seeing how diverse pork is, that is why I chose it.
While private cheffing, I want to make my clients aware of the balance of food needed and how food can heal your body. This motivates me because I’m trying to solve my father’s problem of gout. I wish to create what hasn’t been created.
I constantly bake new and out-of-the-ordinary desserts and pastries. I always research new ways that flavours can be infused, as well as garnishes for both dessert and savoury dishes.
I’m not currently reading a book, but the previous book I read was The 48 Laws of Power by Robert Greene, and the next book I want to read is The Goldfinch by Donna Tartt.”
SAFIA LARNIE
COOKTASTIC
“Many would say that they pursue a career in hospitality because of the food. However, my inspiration was the way cooking made me feel. Seeing how happy customers, people get when eating what I make, makes me feel extremely good about myself. My role model is Emeril Lagasse.
My long‑term career goals are to become a leader that motivates young individuals with passion by opening my own business. I would like to become a leader that uplifts the youth instead of discouraging them. I am experimenting with more dishes that have uniqueness and am learning new skills while studying.
I’m reading The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg.”
ESINAKO MAKATA
CAPE TOWN HOTEL SCHOOL
“My passion for hospitality comes from the joy of creating memorable experiences through food. Ever since I was a kid, I have known I was meant for the hospitality industry. I grew up watching cooking shows, and since then, my role models have been Siba Mtongana and Gordon Ramsay. Their passion and work ethic inspired me to strive for excellence in the industry.
I want to become a skilled professional chef and eventually own my own restaurant. Through my restaurant, I want to share my passion for food while creating meaningful dining experiences for guests. In the future, I would like to create a space where people can experience the richness of different cultures through food, while also highlighting local ingredients and culinary traditions. I hope to inspire others through my work and contribute positively.
Beyond this competition, I am committed to continuously improving my culinary skills through education, practice, and industry experience. I am currently studying at the Cape Town Hotel School, where I am building strong foundations in professional cooking and hospitality.
I’m reading Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.”
JENNA VAN NIEKERK
INTERNATIONAL HOTEL SCHOOL
“I grew up working in the kitchen with my family and always felt joy doing it. I would spend hours watching cooking and baking videos, learning new techniques and recipes, and I would just be having the best time. We never really had much growing up, so whenever I was able to get ingredients for new recipes, I would jump at the opportunity.
This industry has always been my passion for as long as I can remember, so when it came down to choosing a career, I wanted to follow my heart and pursue something that would make me happy. One of my role models is Amory Gouchon, the world-renowned pastry chef, as well as a few people that I have worked with during my time in industry. Their drive and passion to succeed in this field was so inspiring, and these are the people who encourage me to go for my dreams no matter where you come from.
I want to ultimately open my own restaurant. I want to focus on the patisserie side and specialise in creative, beautiful desserts. But before I start developing my own ideas, I would like to travel overseas, as well as within South Africa, learning all types of cuisines and gaining more skills, knowledge, and experience.
As for my ideas to make an impact on hospitality, I have always been an advocate for giving back. As I mentioned before, I know what it is like to have nothing. I want to find a way to bring delicious dishes to people who have never experienced—or do not have the means to experience—such things.
To further develop my skills, I’m constantly researching new techniques and testing them out, job shadowing to experience the full magnitude of the kitchen, working on my own creations, and developing new ideas for my own culinary business.
I’m reading The Housemaid by Freida McFadden.”
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