The role of the Beverage Students of the ‘Taj Cape Town Reaching for Young Stars’ is not simply to serve, but to enhance every dish through thoughtful pairing and a deep understanding of flavour.
They are tasked with creating a signature cocktail using KWV 3 YO Brandy, lifted with the elegance of Perrier and complemented by a homemade mixer inspired by FRÜT SA. This requires both technical skill and a sensitivity to balance, ensuring the spirit, acidity, and aromatics work in perfect unison.
In addition, they will present a mineral water service, showcasing the distinct character and provenance of S.Pellegrino and Acqua Panna demonstrating that even water, when thoughtfully presented, plays an essential role in the overall dining experience.
Completing their brief, each student will present three wines one for each course reflecting the inspiration behind the menu: starter, main, and dessert. This is where knowledge, intuition, and communication come together, as they translate flavour into experience.
All elements will be delivered to the Beverage Service Judges, where clarity, confidence, and cohesion will define success.
TAWANANYASHA KALIYATI
COOKTASTIC & ZOETENDAL WINES
“I was inspired by the art of making and the experience of serving in elegant settings. My role model is Michel Rolland. My goal is to manage a boutique wine program for a hotel. I would love to create a wine education initiative that pairs African wineries with chefs, promoting regional wine culture.
I am studying wine regions and following journals and competitions to improve my knowledge.
I’m reading The Oxford Companion to Wine by Jancis Robinson, one of the world’s leading wine writers and critics.”
BLAYZE MORRIS
CTIA – CHEFS TRAINING & INNOVATION ACADEMY & SIMONSIG FAMILY VINEYARDS
“I was born into a family raised by a single father who did not know how to cook or afford the necessary means to produce a flavourful product. So together, at home, my father and I began experimenting and learning to cook. In 2024, my father had a heart attack, and I took it upon myself to better and improve our lives through my love for cooking.
My role model is my father and my gran, because they never stopped believing in me through the hard times.
I would like to open a restaurant where the focus is on fine dining with sustainable, farm-to-table, locally sourced food. Through this career, I would also like to open my own wine farm, where we provide to most restaurants in the Western Cape, and hopefully become award-winning in the future.
I’m currently taking part in culinary school, continuing to be educated and inspired through school incentive tours and volunteering in kitchens where I have done my industry placements.
I’m reading The Art of Racing in the Rain by Garth Stein.”
LUKE WATKINS
SUPER YACHT CULINARY ACADEMY & STIR CRAZY CULINARY ACADEMY TEAM WITH KWV WINES
“My inspiration comes from seeing how happy food, drinks, and good service can make people and create unforgettable memories.
My role models are Brett Nussey and Jaco van Niekerk.
I dream of and aim to work on super yachts. I would love to start an NPO that opens opportunities in the hospitality industry. I’m also aiming to complete my Wine Level 2 course and study hospitality management.
I’m reading The Book of Life by Deborah Harkness.”
KATHERINE HUDSON
EMERIS & LA MOTTE
“Bringing joy and helping people create memories that will last a lifetime brings me great happiness. My role model is my mom. She brings positive change and makes a huge difference in many people’s lives daily.
I would like to become a regional manager for an international hotel chain. I also want to pursue a program that implements sustainability practices into daily hotel operations.
My practical experience as a host on an incentive travel trip to Rome, as well as my work at Tinswalo Boulders Hotel, has helped me further develop my skills.
I’m reading The Kite Runner by Khaled Hosseini.”
NTANDO VILAKAZI
THE SILO HOTEL INTERNSHIP PROGRAMME & KLEINE ZALZE WINES
“Inspired by the idea that doctors have the power to save lives and hospitality has the power to create memories. I have always wanted to work while traveling the world like my uncle, who is my role model. He currently manages Sun City and previously held a management position at a resort in Zimbali.
My long-term goal is to own one of the best restaurants in Africa, a restaurant for Gen Z, designed to accommodate content creators and upcoming artists, mixing fine dining with casual experiences.
Goals & Activities: Research wine pairings, create exotic cocktails, and expand my beverage knowledge.
I’m reading The Subtle Art of Not Giving a F*ck by Mark Manson.”
TAFADZWA MUPOTSA
CAPSICUM CULINARY STUDIO & CONSTANTIA GLEN
“I’ve always been in and out of kitchens because my father was in the industry, so I chose to pursue a career in it at a young age.
I don’t have a particular role model, but I’ve looked up to Heston Blumenthal for years.
My long-term goal is to work in a variety of kitchens before eventually moving into food science.
This year, I’m participating in more competitions to expand my skills.
I’m reading Leviathan by Kim Ji-Hoon.”
CHELSI LOUW
INTERNATIONAL HOTEL SCHOOL & CEDERBERG WINES
“I can honestly say it was because of people’s expressions and reactions that led me down this path. I genuinely think it is so interesting to see how people react to something new or different. My role model is my parents, mostly my father. They’ve both taught me that looking or doing or looking at this differently makes all the more of an interesting story to tell when you’re old and grey.
My future plans are to work my way up to become the owner of a 100% eco‑friendly boutique hotel that is able to grow and sustain itself. It needs to bring a modern outlook on how hotels or other establishments can reduce their carbon footprint.
I enjoy reading and watching videos to keep up with new changes that the hospitality industry is creating, as well as making the most of my time that my school offers.
I’m reading The Diary of a CEO by Stephen Bartlett and Rich Dad Poor Dad by Robert T. Kiyosaki.”
LITHA BOLOTI
CAPE TOWN HOTEL SCHOOL
Pursuing a career in hospitality gives me a passion for human connection and the desire to create unforgettable experiences for others. My role model is Luvo Ntezo, who is a well-known sommelier at One&Only Cape Town in the V&A Waterfront. My career goal is to grow within the hospitality industry and experience the global adventure it offers. I want to learn more about fine dining and broaden my experience by being curious and ambitious about the industry.
The impact I would like to make is to improve scalable operational frameworks, specifically in hotel kitchens and restaurants, to track, minimise, and repurpose food waste. It is my dream to open a boutique hotel for students who did not get the opportunity to experience the industry and be exposed to guest experiences.
I’m reading: Let It Go: Forgive So You Can Be Forgiven by T. D. Jakes.
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