Our Young Stars are learning the skills and techniques, perfecting espresso shots to milk frothing, they are gaining hands-on experience that sharpens their palate and builds their confidence. Each new skill they acquire is a boost toward a promising career in hospitality. They’ll soon put their talents to the test as Avanti Coffee Judges Paddington Chivare, Michelle Muller, and Elton Chikara assess their craft!
LEHANA VAN DER MERWE
EMERIS
“My grandmother is my biggest role model. She loves travelling but loves people even more, and just like her, I want to travel the world and meet people along the way. I chose hospitality because it allows me to chase my dreams. After completing my studies, I would love to move to Canada for a year or two through an exchange programme. Then I plan to return to Cape Town and pursue a position as Front Office Manager at a boutique hotel.
I studied occupational therapy for two years and would love to consider people with disabilities within hospitality, starting a new initiative by adding mobility equipment such as assistive technology. Hopefully, one day I can have my own boutique hotel with a coffee shop. I’m furthering my skills by maintaining an open mindset, learning from the woman in my life about hosting and entertaining, and keeping track of trends and design within hospitality and how they impact guests and the environment.”
RALPH MASAWARI
COOKTASTIC
“I chose to work in the hospitality industry because I enjoy taking care of people and making sure they have a good time. This industry is always changing and exciting, with many different job opportunities to explore.
My role model is Buddy Valastro, who inspires me with his work and personality.
I want to pursue my goal as a chef, keep getting better at cooking, and try new things. I plan to use ingredients responsibly, minimise food waste, and create a menu that highlights sustainability. I wish to inspire others in the industry to make positive changes towards the future.
I’m getting better at cooking and making coffee. I try to practise more often, watch videos, and read books to improve.
I’m reading: The Essential Cake Boss by Buddy Valastro, 5 Ingredients – Quick & Easy Food by Jamie Oliver and The Coffee Book by Anette Moldvaer.”
CALEB KANNEMEYER
CAPE TOWN HOTEL SCHOOL
“I have always enjoyed interacting with others. My best grades in high school were in tourism. I then decided to study either tourism or hospitality, which led me to where I am now. Over the next five years, after graduation, I plan to gain more experience in the hospitality industry. I would like to work at bars, cafés, restaurants, hotels, and on international cruise liners. After five years, I plan to open my own restaurant to combine Italian foods with other types.
I research different techniques used to make various coffees and practice making coffees at the Cape Town Hotel School coffee bar.
I’m reading Assassin’s Creed: The Ming Storm by Yan Leisheng.”
AQEEL HOOSAIN
INTERNATIONAL HOTEL SCHOOL
“I enjoy working with people and creating a positive experience for guests. My role models are Anadia Van der Merwe and Gordon Ramsay. My long‑term goal is to be a restaurant owner in New York City. I would like to start a project that focuses on reducing food waste in restaurants by donating surplus foods and improving sustainable kitchen practices.
I’d like to learn more about coffee origins and roasting and improve my latte art and attend coffee workshops.
I’m reading Atomic Habits by James Clear.”
ALANNAH SWALES
CTIA CHEFS TRAINING & INNOVATION ACADEMY
“My gran on my dad’s side inspired me to pursue a career in hospitality. I love the way she hosts us so well. She always invites us in warmly and offers tea or coffee. Whether it was front or back of the house, she was organised. Ouma’s food, did I mention, is always top notch. She is my role model.
I love all aspects of food and beverage production, but specifically the technicality and art fusion. I hope to progress in my pastry and barista knowledge, skills, and portfolio so that my future can look like a fine, high-quality eatery in the heart of Harare. I want to make fine service and quality food less scarce in my hometown.
I’m furthering my skills by grasping and reaching out to every opportunity, placing myself in pressurised and high-demand situations to grow and learn.
I’m reading Beating Chains by Rusty Labuschagne.”
LUKE WATKINS
SUPER YACHT CULINARY ACADEMY | STIR CRAZY CULINARY ACADEMY
“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.”
MASANDE MFUTU
THE SILO INTERNSHIP PROGRAMME
“An opportunity was given to me after matric, and I fell in love with the industry.
My goal is to become a coffee sommelier and eventually teach others about coffee, as it is a fast-growing industry.
I am currently undergoing coffee training, reading books to deepen my knowledge, and using social media to watch educational videos.
I’m reading Life of Pi by Yann Martel.“
ABIGAIL WILLEMSE
CAPSICUM CULINARY STUIDO
I got hooked when my mom finally told me it was time to get into the kitchen. The excitement and joy of knowing I get to make something that will make people happy just made me feel at peace. It wasn’t just about recipes it was seeing how a plate could change someone’s mood. My family would always gather in the kitchen, and I realised I love creating that same feeling for strangers. Studying now has shown me hospitality is equal parts craft and care. For me, the kitchen is where both of those meet.
My role model in the kitchen is my lecturer/chef instructor who pushes me the most. They’re strict about standards but always explain the ‘why’ behind every technique. That’s how I learn best. Chef-wise, I really look up to Reuben Riffel. He’s South African, built his career from scratch, and he’s big on using local ingredients. As a student, that reminds me I don’t need fancy imports to make great food.
Right now my goal is simple: learn everything while I’m studying. Master knife skills, understand food costing, and get comfortable working under pressure. After I qualify, I want 2-3 years in a high-volume kitchen to build speed and consistency. Long term, I’d love to be a head chef at a restaurant that focuses on modern South African food , taking ingredients like mielie meal, biltong, or rooibos and presenting them in a new way.
As a student chef, food waste really bothers me. One project I want to start is a ‘root-to-stem’ menu series. Use carrot tops for pesto, chicken bones for stock, stale bread for crumbs. It cuts costs, it’s sustainable, and it forces creativity. I think guests also care more now about where food comes from. If kitchens can show we respect the whole ingredient, that’s a win for profit and for the planet.
I’m not really a big reader but if I had to read a book anytime soon it would be “Salt, Fat, Acid, Heat’ by Samin Nosrat.
She breaks cooking down to four elements instead of recipes, which helps understand why things work, not just how It’s made.”
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