The Artisans of Pastry who are keen to put their prowess to the challenge to become the Inter-Hotel Challenge Lancewood Ultimate Pastry Chef of the Year!
From delicate detail to exquisite flavour, our pastry chefs will put their skills to the test, transforming simple ingredients into an award winning entry! This is where technique meets imagination and where the finest details make all the difference.
Let’s discover what inspired them to pursue a career in hospitality, who their role models are, their long-term goals, and the steps they are taking to achieve them both during the competition and beyond.
AZIZA PETERSEN
The Twelve Apostles Hotel & Spa
During lockdown, I explored cooking and developed a passion for culinary arts, reinterpreting my grandmother’s Cape Malay recipes. Deciding to study hospitality was my most rewarding decision.
I seek overseas experience to refine my culinary skills and learn new cuisines. My goal is to open a fine dining Cape Malay halal restaurant in Cape Town and grow within hospitality. Improving my baking skills, soaking in whatever I can learn, and practising more in the kitchen.
DONDRE STRYDOM
TAJ Cape Town
I got my inspiration to pursue a career in hospitality because I enjoy creating positive experiences and making people feel welcome. My mother was my role model.
My long-term goal is to settle well in the industry and to be heading the pastry department. I also envisage teaching the future generations, so the hospitality industry grows and nurtures talent. I’ve always spent time reading, practising, and enhancing my skills to be ready for the future.
My chef is already in discussions to enroll me in some of the chocolate masterclasses happening in the city, in collaboration with renowned chocolate brands. I follow a lot of e-books of world-renowned chefs, and I practice their recipes.
LESHAY JOHNSON
The Radisson Collection
My dad — growing up in a home where there was always a friendly competition when it came to cooking and baking.
I’d like to go and study in Paris at École Ducasse to further my creativity.
I started doing pastry to embrace my talent, and I’m training every day to come up with new ideas.
Reading: ‘The Science of Baking’ by Matt Adlard
RYAN GEDULT
The President Hotel
I’ve always had a love for food and making food, so it just seemed a natural choice. My biggest role models are my grandmother and mother.
I’m learning all I can now, with the eventual goal of a more senior role in pastry or in the kitchen.
Constantly experimenting with new flavours, garnishes, textures, and presentations, and refining modern pastry techniques.
Reading: ‘The Epic of Eden: A Christian Entry into the Old Testament’ by Sandra L. Richter
DENISCHIA GOMIS
Cape Town Marriott Hotel Crystal Towers
I was inspired to pursue a career in hospitality by my passion for food, creativity, and the ability to create meaningful experiences.
I would like to become a pastry chef one day, and in the future teach less fortunate children basic pastry skills.
I try my best to keep up with the latest trends and incorporate them into my daily operations.
Reading: ‘Baking and Pastry: Mastering the Art and Craft’ by The Culinary Institute of America
SANDISIWE VETMAN
Southern Sun Newlands
I have a passion for food, I like working with people, and there’s a clear path to travel and mobility, creativity, and fast growth in hospitality. My role models are Elvino Mark, Sihle Dlamini, Bianca Wyne, and Nkhensane George Nkolonzi.
To get promoted into management in hospitality within five years, and open my own café or small restaurant with a clear identity and sustainable margins. This will build a reputation for developing people who go on to run their own station — good chefs create more good chefs.
I learn from professionals, watch video tutorials on YouTube, practise plating desserts, and show my work to senior chefs, asking where I’d lose points. I’m also focusing on mastering classic pastries.
Reading: ‘The Flavor Bible’ by Karen Page and Andrew Dornenburg
ZOË VAN ZYL
Queen Victoria Hotel
I had a passion for food and cooking, but it always warmed my heart to see people’s faces light up with good food. My two biggest role models are Chef Anika Madsen, head chef at Iris in Rosendal, and Chef Anlou Erasmus, my head chef at Terranium Waterfront.
I would like to be head of pastry in either a fine dining restaurant, or possibly own my patisserie/bakery. I would like to translate my creativity into food that never feels pretentious, while inspiring other chefs around me.
I read as much as I can, and practise newly developed skills until they feel like second nature.
Reading: ‘Leaders Eat Last’ by Simon Sinek; and ‘Kitchen Confidential’ by Anthony Bourdain
MUSHFIKA ALBERTYN
The Vineyard Hotel
My inspiration stems from my two role models, my grandmother and mother. They taught me that true hospitality lies in care, attention to detail, and creating meaningful experiences.
I aspire to be a respected chef and entrepreneur, gaining industry experience and refining my skills to eventually establish a beachfront boutique. My goal is to create memorable, high-quality experiences that blend innovation with warmth.
I am committed to continuous learning by further pursuing education through culinary courses, workshops, and certifications.
Reading: ‘Healing Isn’t Pretty’ by Mira Hartson
KGODISHO LEDWABA
The Liz McGrath Collection: Cellars Hohenort
My love for food from a young age — I grew up watching cooking shows. I’ve always been drawn to the precision and creativity of pastry, and over time it became more than just a passion; it became a way for me to express myself. I look up to chefs like Cedric Rolle.
My long-term goal is to become a highly skilled pastry chef known for creativity, consistency, and attention to detail, by mastering advanced techniques — modern desserts, sugar work, chocolate. My project would focus on sustainable and inclusive pastry initiatives, aiming to reduce food waste in pastry kitchens while training young aspiring chefs from underprivileged communities.
I’m continuously working on developing my skills by being intentional about learning and practice. In my day-to-day work, I focus on refining my techniques, improving consistency, and paying attention to detail.
Reading: ‘Atomic Habits’ by James Clear
TINA MPHOKELA
Southern Sun The Cullinan
I have a passion for baking. When I was young, I used to help my mother bake, and after matric I did a course that gave me more knowledge in pastry and grew my passion and creativity.
My long-term goal is to become a sous chef. I’m working my way up through a variety of positions and properties to become an executive chef.
I’m looking forward to the competition and to competing with my competitors, to see what other hotels can produce that I can learn from — and hoping to win the competition.
SONWABILE MAKUNGA
Southern Sun Cape Sun
I’ve always found joy in creating experiences that bring people together. My role model is Siba Mtongana.
My long-term goal is to be a lecturer in hospitality and professional cookery. I want to educate future professional chefs, host masterclass baking sessions, and create recipes.
I’m going to further my studies, do training in specialised pastry courses, and learn from the experts.
Reading: ‘Atomic Habits’ by James Clear
SHEKINAH RUSHUKIRA
Mount Nelson, A Belmond Hotel, Cape Town
I was inspired by my desire to see the world and my love for creating good food. My role model is future me — I’ve got big dreams for future me, and I look to that for inspiration.
My long-term goal is teaching and giving young people a passion for life, mainly aimed at young people from challenged backgrounds who are eager for an opportunity in the hospitality industry.
I take the time to research different flavours and textures I can play around with, challenging myself each time.
Reading: ‘In Bibi’s Kitchen’ by Hawa Hassan and Julia Turshen
ZIFIKILE SIDUBE
The Westin Hotel
I chose hospitality because I wanted to do pastries and desserts, so that one day I can stand on my own and open my own business especially with cakes and biscuits. My role model is myself. I want to see myself having my own business, like a cake boss. That’s why I keep myself busy doing cakes even at home it really helps me a lot.
I keep practising and doing the research.
ROZANNE LINKS
Cape Grace
Hospitality was never my first option — several paths I pursued never quite felt right. However, the moment I stepped into a professional kitchen, it was as if a switch flipped, and I finally found my purpose. My grandmother was always my primary role model — the values, morals, and spirit of innovation I hold came directly from her. Her legacy is at the forefront of everything I do, along with the hard work and hours it takes to transform simple ingredients into something extraordinary.
My long-term goal is to become a pastry chef who redefines the boundaries of South African desserts through sustainable innovation. Ultimately, I would like my signature to be synonymous with pastry that is both intellectually modern and emotionally nostalgic.
I’m actively refining modern pastry techniques, focusing on molecular gastronomy — for example, reverse spherification and aerated textures — to elevate traditional flavours.
Reading: ‘How Did We Get Here? A Girl’s Guide to Finding Herself’ by Mpoomy Ledwaba
BASHEERA SOEKER
The Silo Hotel
My inspiration started when my first job was in a hotel. My role models are those who have taught me along the journey of being in a kitchen, but most importantly my mother, whom I look up to as someone who bakes as her passion.
One day I would like to own my own business that grows internationally, and to pursue chocolate work — including chocolate tempering classes for culinary students.
Going in with confidence that if you put your mind to it, it is possible even when there’s the thought that someone else is better than you.
ROTONDWA NETHONDONDA
Four Seasons Hotel The Westcliff, Johannesburg
In its simplest form, it’s the love of food and the endless ways it can be prepared. But most importantly, how I felt preparing the food and how my creations gave people joy confirmed my passion and love for hospitality. My role model is my oldest sister.
My long-term goal is to build my own pastry brand while continuing to grow as a chef. I would also like to mentor young aspiring chefs and eventually move into teaching or lecturing — by sharing my skills, knowledge, and passion for hospitality, I hope to inspire and develop future talent within the industry.
I’m constantly researching new ways of doing things, learning every day how to better my skill with new techniques, practising my skills at my workplace, and learning from Chef Nathan.
Reading: ‘Winning with People’ by John C. Maxwell
FLORA TAKAI
Sun City Convention Centre
It started as a job that put food on the table, then I fell in love with the art of food as I grew, meeting those who had been in the industry for a long time — the likes of Chef Bogatsu, who nurtured me. Then came Chef Shaun Mann, and Chef Olivia Bqshiela. Other chefs inspired me to be bold and go for it in this industry.
My long-term goal is to open my own bakery and coffee shop, and become an assessor, impacting knowledge in the hospitality industry.
By studying and training.
Reading: ‘The Confident Woman’ by Joyce Meyer
TYRA HENDRICKS
Southern Sun Rosebank
What inspired me was the opportunity to create positive experiences for people. Hospitality also appeals to me because it lets me grow both professionally and personally while working with people from different backgrounds. My role models are Buddy Valastro, Duff Goldman, and Amaury Guichon.
My long-term goal as a pastry chef is to grow into a highly skilled professional, gain experience from top chefs and kitchens, and eventually lead my own team and open my own bakery, while creating unique and memorable desserts.
To develop more advanced techniques, improve my presentation skills, and be more confident in creating desserts that are both visually appealing and memorable in flavour.
CONFIDENCE RENS
Sandton Sun & Towers
What inspired me is that I enjoy working with people and satisfying them fully, and creating a memorable guest experience.
My long-term goal is to build a restaurant. I’ll be able to help young culinary students pursue and fulfil their potential.
To achieve this I’m analysing kitchen finances, mastering food cost control, menu engineering, and inventory management, and building management skills — practising team leadership, conflict resolution, and staff training methods.
Reading: ‘The Fermentation Kitchen’ by Sam Cooper
KHENSANI CHAMO
Southern Sun Katherine Street
It was watching my mother turn fifty rand of ingredients into a feast that brought our whole family together that drew me to hospitality. For her, food wasn’t just food – it was love.
I aim to grow from chef de partie to head pastry chef, and lead junior staff and teach them my skills.
I want to take short courses and develop more on my skills.
LEVY MOGALE
54 on Bath
Seeing the joy that desserts bring to people inspired me to develop my skills and turn my passion into a career. Pastry also challenges me to be patient, disciplined, and innovative, which motivates me to keep learning and improving every day. My role model is Chef François Payard.
One of my long-term goals is to become an exceptional and respectable culinary professional who creates high-quality dishes and memorable dining experiences. Currently, I’m taking my time to inspire the new upcoming learners at my old high school back home.
I’m taking short courses relating to refining my skills, practicing consistently, learning from professional chefs, trying new techniques, as well as mentorship, so I can grow into a well-rounded and innovative chef.
Reading: ‘Chocolate Epiphany’ by François Payard
HUBELE NALEDI MAMOGOBO
Sun Time Square
My inspiration for this career path is the possibility of growth, entrepreneurship, and travelling globally to meet different people and cultures. Nina Métayer is a French pastry chef who inspires me.
My long-term goal is to gain experience in this field and progress into a senior position at a high-end restaurant.
Mastering basic pastry techniques and improving my time management. I’m also seeking mentorship from my seniors.
Reading: ‘The Science of Baking’ by Matt Adlard
THEMBINKOSI TAKAI
The Palace of the Lost City
My role model is Chef Thubile, a pastry chef.
I aim to becoming a pastry chef, chef de cuisine.
To achieve this I am training, short courses, and gaining knowledge about becoming a pastry chef.
MPUMELELO MADLALA
NH Johannesburg Sandton
I’ve always had a love for cooking and baking since a very young age, so I decided to venture into what I love and be able to make a living out of it. My role model is Marco Pierre White — he’s super talented.
I’m looking into becoming a lecturer. For me, it would be a way of giving back to upcoming chefs, sharing the skills and knowledge I’ve learned so far.
I’m doing more courses, specifically in teaching, so that I can broaden my knowledge.
Reading: ‘Modern French Pastry’ by Cheryl Wakerhauser
OLWETHU OGLE
Durban International Convention Centre
Being a pastry chef is a deeply personal and fulfilling calling that allowed me to combine my love for baking, artistic expression and the joys of being in the kitchen.
My long term career goal is reaching Executive leadership, mastering specialised crafts or achieving entrepreneurial independence.
I’m practising more often, whether at home or rather at work. Never letting some bakes fail me.
OLWETHU DUBAZANE
Radisson Blu Umhlanga
My love for creating memorable experiences and bringing people together through food and service brought me to having a career in hospitality. My role model is Siba Mtongana.
I would like to create a space that combines creativity and quality.
I continuously practice new techniques.
Reading: ‘Mind Power’ by James Borg
BABALWA SKAMPULA
Southern Sun The Edward
The smell of my mother’s cooking on my way home from school is what did it for me. I also used to love watching food channel shows — Siba’s Table and The Pioneer Woman by Ree Drummond, to name a few.
My aid is to create a platform where chefs can come together to showcase their amazing talents, which can be live-streamed, and the food can be taken to homeless shelters across the city. Travelling and visiting restaurants owned by some of my role models.
Reading cookbooks to better my skills, and using social media — Instagram, Pinterest, and YouTube.
Reading: ‘My Sweet Life’ by Faaiza Omar
CHARISKA PALTHAS
Beverly Hills
I have always been passionate about food, so following a career in hospitality was a no-brainer for me. The idea of taking natural ingredients like cake flour, eggs, and sugar, and creating something that wows people, is the most incredible feeling. After all, a dessert is the final course of a meal, so making a plate that’s memorable is what matters.
I aspire to be a pastry chef, running and managing my own kitchen in a modern and trendsetting way. I would like to make desserts that integrate different cuisines and make them unique — fusion desserts would be cool, taking what people know and making it my own.
Practising basic skills in unique ways — something as simple as a meringue can be elevated. Doing research and keeping up with current trends.
Reading: ‘The Dessert Game’ by Reynold Poernomo; and ‘It Ends With Us’ by Colleen Hoover
THOBEKA MBHELE
Sun International Sibaya Casino and Entertainment Kingdom
All my life I wanted to make people happy, and now I can do it with food.
My aim is to own my own shop in my hometown.
To achieve the best competition result I am bothering my executive chef, Zakele, with my inquisitive mind — I think he likes my millions of questions!
Reading: ‘My Last Supper’ by photographer Melanie Dune
ONEGIRL THWABUSE
Sun International Wild Coast Sun
When I was young, I had always liked to talk about cooking, so I took the chance to do an internship to get experience. I started watching cooking shows. My role models are Chef Zanele and Chef Nomveliso.
My aim is to gain kitchen leadership and management, become a sous chef, then head chef, food and beverage director. I would like to open a training facility.
Watching cooking shows, reading books, practising consistently, and measuring everything properly.
Reading: ‘Practical Cookery’; and ‘The Food Lab’ by J. Kenji López-Alt
THANDO MAHLEKELELE
Southern Sun Elangeni & Maharani
My family inspired me – being in the kitchen, cooking for them, and seeing how much they enjoyed my meals made me want to expand my knowledge. Chef Amaury Guichon is my role model as a pastry chef.
My long-term career goal is to earn a sous chef position and share the leadership skills I’ve acquired over the years with a progressing team. Lecturing is also something I want to pursue, because I would like to groom and mould future chefs to become better and indispensable.
To achieve this I have been taking classes in food safety, so I can broaden my knowledge in the kitchen.
Reading: ‘Finish What You Start’ by Peter Hollins
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