Issue 1. The Giants Among Us legends series, from plantation to plate with the Malaysian Palm Oil masterclasses, and Chef Coovashan Pillay on the G20 and what a Conscious Kitchen really means.
SA Chefs — December 2025
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Issue 1 Conscious Kitchen SA CHEFS December 2025 For the Industry. By the Industry. SA CHEFS THE GIANTS AMONG US The Legends Series. Honouring the architects who built this house. THE WARRIOR & THE STORYTELLER Hostex 2026. Why the duality of the modern chef is a cultural reset. HERITAGE INGREDIENTS FOR THE PROFESSIONAL KITCHEN From the ukhamba to the pass, turning Umqombothi and ‘poverty foods’ into power on the plate Pg | 1
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CONTENTS 04 The Conscious Kitchen Chef Coovashan Pillay reflects on the G20 Summit and why the “Conscious Kitchen” 26 is not just about reducing waste, but about the intersection of mental health, physical wellness, and planetary survival. Chefs, Daring Greatly 06 Stephen Hickmore takes on the critics. Why the “Man in the Arena” matters more than the Regional Committee Updates voice on TripAdvisor, and why vulnerability is the birthplace of innovation. Limpopo: Chef Shoki on cultivating 28 leadership for women. Western Cape: Chef Ras van Greune on resilience and Beyond the Knife sustainability. Gauteng: Chef Absa on the Alexandra Children’s Christmas Lunch. Elsu Gericke argues that culinary skills are no longer enough. We explore the “unspoken 11 curriculum” of soft skills and mental resilience needed to survive the heat. The Giants Among Us In an industry obsessed with “what’s next,” we pause to honour the architects who built this house. Introducing the SA Chefs Legends 30 The Power of the White Jacket Zandile Makhoba takes us inside the Series. Worldchefs Congress in Singapore, proving that young South African chefs are ready to 10 take up space on the global stage. 34 Billy Gallagher: Hospitality Rewired Chef of Chefs How AI is reshaping service from the cloud A tribute to our Patron and the “Chef of to the kitchen. From Profitroom’s booking Chefs,” featuring the Billy Gallagher Young engines to robotics, we look at the tech Chefs Tour that keeps his spirit of mentorship driving the future. alive on the open road. 14 Manfred Muellers: The Culinary Statesman 36 Roots & Recipes Reclaiming our food future. A look at the new UN and SA Chefs publication that turns Honoring the “Teacher of Teachers” who “poverty foods” into the power on our plates. bridged the European Meister tradition with South African grit, and led us to Olympic Gold 40 against all odds. Cooking with Umqombothi 18 From the ukhamba to the pass. We reimagine Hostex 2026: traditional sorghum beer as a professional The Duality of the Modern ingredient in glazes, marinades, and desserts. 46 Chef Mastering Fire Why Hostex is tearing up the floor plan. We are splitting the show into two worlds: The Controlled burn, not nostalgia. A technical Arena for the Warrior, and The Sanctuary for guide to solid fuel systems, charcoal ovens, the Storyteller. It is a cultural reset. and the discipline of cooking with live fire. 20 The Marathon Chef: Brad Kavanagh How Brad Kavanagh runs South Africa’s culinary future. From the Comrades Marathon to the RCL Foods innovation kitchen, he proves that true excellence is a long game. Pg | 2
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SA CHEFS 48 From Plantation to Plate Owning The From frying to baking brilliance. A recap of the Malaysian Palm Oil masterclass series and the science behind sustainable fats. Narrative 52 Korean & SA Chefs Unite There is a distinct shift that happens when you stop asking for permission to speak. For years, the story of the South African chef has been told by observers rather than the operators. We have been the Building bridges through food. Chef Raynor Damons and the Korean Cultural Centre content, but rarely the curators. explore the philosophy of Hansik and the harmony of the five colours. That changes now. 56 1000 Hills Chef School “Attitude is Everything.” How a unique This issue is different because it is personal. For the first time, SA Chefs magazine is produced entirely in-house. We have taken back the pen to ensure that the stories of our industry are told by the people campus in KZN is training chefs through real- living them. Unfiltered and authentic. world restaurant immersion. This ownership empowers us to define the ‘Conscious Kitchen’. We are 58 moving beyond the pass to address the intersection of mental health, Johannesburg Culinary & sustainability, and our collective future. It is a shift from a mindset Pastry School of survival to one of thriving. We are setting a new standard where A hub of excellence in the south of excellence includes the wellbeing of the chef and the planet. Jozi. Where learning meets real-world experience at the Eye of Jozi and But to thrive, we must be connected. Cinnamon cafés. 60 We are proud to announce our strategic partnership with Hospitality Marketplace. By bridging the gap between the professional kitchen Capsicum: and the broader trade ecosystem, we are amplifying our voice where Women in Service it counts. This collaboration moves us into the boardroom to connect Stirring the pot. Capsicum’s female culinary passion with commercial power. lecturers discuss breaking barriers, rewriting kitchen culture, and the We are done waiting for others to tell our story. This is our narrative to future of women in leadership. own. 63 Welcome home. The Last Word: Chef Brian McCune SA Chefs Magazine For the Industry. By the Industry. THE PRODUCTION TEAM PRESIDENT SA CHEFS President Chef Coovashan Pillay [email protected] EDITOR & PROJECT MANAGER Chantelle Balsdon | Hospitality Marketplace [email protected] LEAD DESIGNER Sana Liaqat | Hospitality Marketplace [email protected] OPERATIONS MANAGER Thandeka Filiti | SA Chefs [email protected] SA Chef Media (Pty) Ltd 2025/ 696 695/ 07 South African Chefs Association c/o School of Tourism and Hospitality 57 Bunting Road, Auckland Park 2092 Pg | 3
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Welcome Conscious to The Kitchen By Chef Coovashan Pillay, President of SA Chefs Welcome to a milestone edition of SA Chefs Magazine. B ringing this publication back in-house is a significant This has special relevance for us as chefs. Food security was move for our association. It means we are reclaiming central to the G20 discussions, and our work in kitchens — our narrative. We are taking ownership of the stories we from sourcing indigenous, climate-resilient ingredients to tell, much like we are taking ownership of the food we place supporting small-scale producers — directly contributes to on our plates. This shift allows us to move beyond standard that global agenda. industry news and focus on what truly matters to the future of our profession. By valuing local, resilient ingredients like sorghum, millet, spekboom, and Bambara beans — markers of our heritage For this launch edition, we have chosen the theme “The — we are not only preserving culinary traditions, but also Conscious Kitchen.” aligning with the very same global principles of sustainability To me, a conscious kitchen is not just about reducing waste and equity. or checking a compliance box. It is about a holistic approach to wellness and sustainability. It represents the intersection This commitment to leaving no one behind is also at the heart where the health of our chefs — both mental and physical of Chefs with Compassion, the charity arm of SA Chefs. Their — meets the health of our planet and the viability of our work — rescuing surplus food, reducing waste, and turning businesses. what would have been discarded into nutritious meals for communities in need — embodies the essence of a conscious We recently saw this vision mirrored in a powerful way on the kitchen. They remind us that sustainability is not theoretical. global stage. South Africa just hosted the G20 Leaders’ Summit, It is practical, urgent, and deeply human. Through their the first-ever G20 on African soil. Under SA’s presidency, the efforts, our industry demonstrates that compassion and summit emphasized solidarity, equality, and sustainability — culinary excellence are not opposing forces, but inseparable values that resonate deeply with our own culinary mission. parts of our identity. Their actions show that food waste can become food security, and that chefs can be agents of dignity, At the summit, world leaders tackled major issues: food nourishment, and hope. security, climate resilience, debt relief, and reforming global institutions so that the voices of the Global South are heard. Moreover, the summit’s closing remarks reinforced a commitment that no one should be left behind. South Africa’s leadership underlined that resilience is not just about weathering crises — it’s about building systems and That aspiration echoes throughout our kitchens: whether it’s value chains that uplift and protect the most vulnerable. designing inclusive menus, reducing waste, caring for the Pg | 4
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SA CHEFS well-being of our chefs, or supporting organisations like Chefs with Compassion — we have the opportunity to live that promise daily. We recently saw this vision come to life in another powerful way. In partnership with the United Nations in South Africa and the Food and Agriculture Organisation (FAO), we launched Roots and Recipes. This book is far more than a collection of dishes; it is a celebration of South Africa’s soul and a tribute to the custodians of our culinary traditions. During the launch, I was reminded that our indigenous ingredients — from sorghum and millet to spekboom and Bambara beans — are gifts of nature that embodied sustainability long before the word became fashionable. These ingredients are naturally resilient and deeply rooted in our culture. By championing them, we are not only preserving our heritage but actively promoting food security and healthier dietary choices. As MEC Vuyiswa Ramakgopa rightly noted at the event, we must teach the next generation that these ingredients are not “foods of poverty,” but “foods of power” — power that nourishes, heals, and unites us. This aligns perfectly with our broader mission. Sustainability must be more than a trend; it must be a way of life. The choices we make in our kitchens directly shape our environment and our collective future. Whether it is sourcing local, resilient produce, supporting initiatives like Chefs with Compassion, or creating menus that enhance well-being — every decision counts. Looking ahead, we are taking this momentum into HOSTEX. We have exciting plans to unveil that will further equip you with the tools to run a truly conscious kitchen. We are preparing to showcase innovations that bridge the gap between traditional wisdom and modern demands, ensuring that SA Chefs remains at the forefront of global culinary evolution. As chefs, food is our language. Let us use it to tell authentic stories. Let us nurture our roots and celebrate our diversity. I hope this edition inspires you to look at your kitchen — and yourself — with fresh eyes. As we approach the festive season, I want to extend my heartfelt wishes to all our members, partners, industry associates, and friends. May this period bring you rest, joy, and meaningful moments with the people who matter most. For those working through the season — as many in our industry do — may you find pride in the magic you create for others, and may you also find moments of peace and renewal for yourselves. Thank you for your dedication, your creativity, and your unwavering commitment to uplifting our culinary community. Here’s to a season of connection, compassion, and conscious cooking — and to an inspiring year ahead for us all. Chef Coovashan Pillay President, SA Chefs Pg | 5
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Limpopo Regional Committee Update Cultivating a Conscious Kitchen: Supporting Women in Culinary Leadership By Chef Shoki Kitchens have long been romanticized as places of passion, artistry, and relentless drive. Yet behind the scenes, the pressure to perform takes a significant toll – especially on female chefs navigating expectation, bias, and emotional labour, alongside personal family dynamics. A growing movement toward a “Conscious Kitchen” is reshaping this narrative by placing mental and physical well-being at the heart of culinary culture. It begins with awareness: understanding that the environment in which food is created affects the people who create it. For women in leadership, this means fostering a workspace that values balance over burnout, collaboration over competition, and humanity over hierarchy. Simple shifts – like realistic schedules, mindful breaks, and open communication – reduce the chronic stress many chefs accept as inevitable. Physical well-being is an equally essential pillar. Long hours, repetitive motions, and intense heat accumulate into long-term strain. Conscious practices include stretching routines, hydration protocols, and access to properly fitted protective gear. These adjustments reinforce that a chef’s body is a vital tool deserving of care. Furthermore, At its core, a Conscious Kitchen empowers women to lead with intention. social activities outside the workplace build morale, self- It recognizes that a healthy chef creates healthier food – food infused with esteem, and confidence. the energy of well-being, creativity, and joy. As institutions adopt this philosophy, the industry becomes a place where female chefs can thrive, Prioritizing mental health is equally transformative. evolve, and inspire the next generation. Female chefs often bear the weight of proving themselves in male-dominated spaces, a pressure that leads to self- This isn’t a trend; it is a commitment to wellness, equity, and a new vision doubt and isolation. By integrating mindfulness, offering of leadership that nourishes everyone at the table. mental health education, and normalizing conversations Yours in service around stress, we cultivate a culture where vulnerability is a strength, not a weakness. Chef Choki Pg | 6
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Western Cape SA CHEFS Regional Committee Update Rooted in Resilience: Wellness, Sustainability & Our Future As the South African hospitality landscape continues to evolve, we’re seeing a powerful shift toward experiences that prioritise wellbeing, environmental stewardship, and authentic connection. Guests, both local and international, are increasingly choosing properties that align with their values, and our industry is responding with innovation and resilience. After Cape Town was named the world’s best food city in 2024, our chefs and culinary leaders continue to evolve into true masters of their craft. We grow, adapt, and elevate ourselves constantly, showing the world what South Africa is made of. Wellness has become a core expectation, not a luxury add- on. In our industry, where we often take strain and work under immense pressure, staying healthy, physically and mentally, is more important than ever. At the same time, sustainability is reshaping the future of hospitality in South Africa. With rising energy costs, water scarcity, and a global push toward responsible travel, sustainable operations are now essential for long-term viability. Many properties are investing in solar power, water-wise systems, waste reduction, and local sourcing, not only to reduce operational vulnerabilities, but also to meet the expectations of eco-conscious travellers. Our role in this transformation is clear, to create spaces that nurture people, protect the environment, and shape a future where South African hospitality sets the global standard for wellness-driven, sustainable, and deeply authentic guest experiences. Chef Ras van Greune Group Executive Chef, The OPEN Food Group SACHEFS Western Cape Chairman Pg | 7
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Gauteng Regional Committee Update Spreading Joy: Alexandra Children’s Christmas Lunch Words by Chef Absa on behalf of the Gauteng Committee This December, the spirit of giving shines brightly as the Alexandra Children’s Christmas Lunch approaches. On December 13th at 13:00, approximately 200 children from disadvantaged backgrounds will gather at the Alexandra Police Station for a day filled with joy, laughter, and celebration. Organized by the dedicated SAChefs Gauteng Committee, this event aims to bring holiday cheer to children of all ages, ensuring they experience the true warmth of Christmas. The committee will convene in Sandton to prepare special lunch packs filled with delicious food, guaranteeing that every child receives a nourishing meal. This gesture is a token of love and kindness, intended to light up faces and fill hearts with happiness during the festive season. Adding to the excitement, the Young Chefs Club (YCC) will be present to enhance the festivities with engaging activities like face painting. The vibrant colours and creative designs will not only entertain the children but also foster a sense of community and shared joy. The smiles on their faces are a testament to the power of small acts of kindness. The committee and their generous sponsors play a crucial role in making this event possible. Their unwavering support ensures that each child feels valued and celebrated. From organizing meals to coordinating activities, every effort is geared toward creating a memorable experience for these young ones. As the holidays approach, the Alexandra Children’s Christmas Lunch stands as a reminder of the importance of community, compassion, and connection. With warm hearts and open hands, we thank all sponsors for their contributions, making this day a beacon of hope for the children of Alexandra. Pg | 8
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Gauteng KwaZulu-Natal Eastern Cape Linbro Park 011 553 9300 Durban 031 571 2400 George 044 874 0717 Alberton 011 601 9600 Pietermaritzburg 033 345 4505 Gqeberha 041 486 1900 Pretoria 012 377 0158 Empangeni 035 787 0536 East London 043 745 0000 food • service • technology Limpopo Free State Botswana Polokwane 015 297 4200 Bloemfontein 051 409 1000 Gaborone +267 392 4284 Pg | 10 Western Cape Mpumalanga Cape Town 021 927 2000 Mbombela 013 755 1038 Bidfood South Africa
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SA CHEFS THE GIANTS AMONG US SA CHEFS LEGENDS SERIES In an industry obsessed with “what’s next”— the latest trend, the newest technique, the rising star—it is easy to forget the foundation upon which we stand. As the South African Chefs Association celebrates its journey, we are pausing to look back at the architects who built this house. Welcome to the SA Chefs Legends Series. In every upcoming issue, we will be dedicating these pages to honour one of our past leaders— the pioneers who transformed a fragmented trade into a world-class profession. These are the visionaries who fought for recognition when “chef” was considered a domestic role and who took South Africa to the global stage when the world had turned its back on us. To launch this series, we pay tribute to two titans of our industry: Manfred Muellers and Dr Billy Gallagher. Enjoy the read. Pg | 11
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THE CULINARY STATESMAN HONORING MANFRED MUELLERS Celebrating the man who bridged the gap between the European Meister tradition and the modern South African kitchen. I n the tapestry of South African A Victory Against the Odds (1980) gastronomy, few threads are as golden or as enduring as Manfred Muellers. His influence grew from the kitchen to the To call him a “Past President” is an boardroom. Elected President of SA Chefs understatement; he is the institutional in 1979, Muellers led the association during memory of our profession, a figure a time of intense international isolation. whose influence is woven into the very Yet, he turned this challenge into his constitutional fabric of the South African greatest triumph. Chefs Association (SA Chefs). He is not just In a move that was as much a diplomatic a part of our history; in many ways, he is the coup as a culinary one, he led the South history. African National Culinary Team to the 1980 IKA Culinary Olympics in Frankfurt. Against all political odds, the team The Foundation of a Master returned with five gold medals. This victory proved to the world – and to local Manfred Muellers arrived in South Africa hoteliers – that South African chefs were in 1968, stepping into the Edward Hotel not domestic workers, but world-class in Durban as a Demi-Chef De Cuisine artisans. and later being promoted to Sous Chef. The local industry was booming but often lacked the rigorous structure of Europe. The Teacher of Teachers Muellers filled that gap. (1982–2014) He brought with him the German “Meister” philosophy – a mindset where a chef must While his presidency ended in 1982, be a disciplined administrator as much his most lasting legacy is found in the as a cook. In those early days on the line, classroom. For 38 years, Muellers served he didn’t lecture; he demonstrated. He as a Senior Lecturer at the University introduced a new level of industrial logic of Johannesburg (and its predecessor, to the daily operation, enforcing hygiene, Technikon Witwatersrand). This is where cost control, and absolute hierarchy. He the Master truly became the Teacher. walked the kitchen with the authority of a technician, setting the operational He navigated the transition from vocational standards that would later define his diplomas to university degrees, ensuring career. that culinary arts were respected as a serious academic discipline. He was famous for his “Muellers Standard” – teaching that innovation without foundation is chaos, and that a menu is a binding contract where even a spelling mistake is a breach of trust. His influence on education is so profound that the HTA School of Culinary Art dedicated the “Manfred Muellers Training Room” in his honour – a permanent monument to the “teacher of teachers.” Pg | 12
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SA CHEFS A Local Legend We live in an age of the “celebrity chef,” where success is often measured in followers rather than foundations. Manfred Muellers comes from a different stock. He understood that true respect is not given; it is forged in the fire of discipline and maintained through the rigor of standards. Every time a South African chef commands a brigade with military precision, costs a menu with economic rigor, or steps onto a global stage without fear, they are walking on the groundwork Muellers laid. He didn’t just raise the bar for our industry; for fifty years, he was the bar. Today, as an Honorary Life Member of Worldchefs – a title held by barely 100 people globally – and a Grand Officier Maître Rôtisseur, he remains a formidable presence. He champions “food with integrity,” rejecting industrial shortcuts in favour of the classical excellence he has spent a lifetime perfecting. Manfred Muellers did not just cook for South Africa; he built the stage upon which we all now stand. THE MUELLERS DOCTRINE The Three Pillars of Success • Codification: If it isn’t written down, it doesn’t exist. Skills must be standardized, measured, and tested. • Internationalism: You cannot be great in isolation. A South African chef must be able to stand shoulder-to-shoulder with the best in Paris or Berlin. • Institutionalization: Talent is temporary, but institutions last. Muellers dedicated his life to building SA Chefs and UJ because they outlive the individual. The Career Timeline • 1968: Arrives in Durban as Demi- Chef De Cuisine at the Edward Hotel. • 1979: Elected President of SA Chefs. • 1980: Leads Team SA to Gold at the IKA Culinary Olympics. • 2014: Retires from UJ after 38 years of academic leadership. • Present: Honorary Life President and Industry Consultant. Pg | 13
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Bill Gallagher Our Patron, Our Chef of Chefs A tribute from the Hospitality Marketplace team INTRODUCTION For us at Hospitality Marketplace, Bill Gallagher was not just an icon of the global culinary stage — he was family. A patron, a mentor, and a dear friend, Bill walked alongside us in the founding of our Culinary Artist brand. That brand still carries his spirit today, a living tribute to the vision and generosity he shared with us. When we speak of legacy and heritage, we don’t only mean recipes and restaurants. We mean people like Bill Gallagher — people who shape an industry and leave a mark so personal and profound that it continues to guide us long after they are gone. The Man Behind the Title The world called him the Chef of Chefs, a title earned through decades of service as President of the South African Chefs Association (SA Chefs) and later the World Association of Chefs Societies (WACS). But to us, he was simply Bill — warm, approachable, and deeply invested in seeing others shine. He could command a congress hall with authority and still take the time to encourage a young chef finding their feet. That balance of stature and humility made him unforgettable. Pg | 14
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SA CHEFS The Birth of Culinary Artist In the early days of Culinary Artist, Bill was there. He believed in the idea of spotlighting chefs, telling their stories, and creating a platform where talent could be celebrated. His guidance and support gave us confidence to grow the brand into something lasting. That is why, every time Culinary Artist features a new chef or celebrates culinary excellence, it carries a part of Bill’s legacy forward. He is, and always will be, at the heart of what we do. His Industry Legacy • SA Chefs Leadership: Transformed the South African Chefs Association into a professional body of influence and mentorship. • Global Reach: As WACS President, Our Tribute he ensured South Africa was seen, heard, and respected internationally. Bill Gallagher passed away in 2016, but his presence remains with us every • Mentorship: Thousands of chefs day. For Hospitality Marketplace, he is not only part of South Africa’s recall his encouragement as a hospitality heritage — he is part of our story, our family, and our future. turning point in their careers. Resilience in Adversity “Culinary Artist was born Even after his accident in 2003, Bill never with Bill by our side. Every success stopped giving. Paralysed from the neck down, he remained an active voice, a mentor, and a motivator. His strength in we celebrate today carries his signature.” adversity was a lesson in resilience that continues to inspire us as individuals and as a team. Pg | 15
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SA CHEFS A LEGACY IN Motion While Bill’s name is etched in history, his spirit is most alive when it is moving, exploring, and teaching. Since 2015, the Billy Gallagher Young Chefs Tour has been the vessel for this enduring influence, held biennially to honour his belief that the future of cuisine depends on young chefs seeing the world beyond their own kitchens. This year, that vision brought the global culinary family to our doorstep, uniting Chef Olav Tennfjord from Norway and Chef Shin Jiwoong from South Korea for a two-week odyssey across the South African landscape. FROM THE CRADLE TO THE KITCHEN The journey began where humanity did – at Maropeng, the Cradle of Humankind—before paying a moving visit to Chef Gallagher’s resting place in Fourways, grounding the tour in gratitude. But as Bill would have wanted, the solemnity quickly turned to industry dynamism. The group immersed themselves in the operational excellence of the Palazzo and Pivot Hotels at Montecasino and the luxury of The Saxon Boutique Hotel and Sandton Sun. KWAZULU-NATAL: THE UNIVERSAL LANGUAGE The spiritual anchor of the Gauteng leg, however, was the HTA School of Culinary Art. Gathering in In Durban, checking into the legendary Beverly Hills Hotel, the focus turned to the Billy Gallagher Boardroom – surrounded by a heritage and education. Visits to CTIA Culinary School and the Jackie Cameron lifetime of his citations – the chefs shared a South School of Food & Wine offered rich cultural exchange, highlighted by a demo African-themed lunch, a reminder that they are part where Chef Shin shared Korean techniques, Chef Olav presented Norwegian of a lineage that transcends borders. flavours, and local Chef Sbu prepared a traditional Durban Bunny Chow. The coastal journey concluded with a distinguished dinner hosted by Chef Coovashan Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Worldchefs Honorary Life Member) – a meaningful homage to professional THE CAPE: A TASTE OF TERROIR legacy. Moving to the Cape, the narrative shifted to THE SPIRIT LIVES ON the artistry of ingredients. The chefs dove into the supply chain with cheese-making at Ciao- Ciao, wine tastings at Perdeberg and Spier, and The tour’s finale took place far explorations at Wild Peacock. from stainless steel kitchens, under the open sky of the Dinokeng The dining experiences read like a “Who’s Who” of Game Reserve. Cooking over open the province’s talent. The group was hosted by Chef flames, the young chefs reflected Greg Henderson at Palm House Boutique Hotel on a journey made possible by and experienced the refined excellence of Chorus the coordination of Duane Riley, Restaurant by Chef Bertus Basson. They embraced Worldchefs, Southern Sun, and the the local pulse at the Oranjezicht City Farm Market SA Chefs Association. and Makers Landing, and even tackled the famous As plans begin for 2027, we are Gatsby sandwich. The Cape chapter closed with a reminded that this is more than a dinner at Terrarium Restaurant, hosted by Chef tour. It is Bill Gallagher’s dream Chris Erasmus, Jodi Gillespie, and Anlou Erasmus, in action—fuelled by mentorship, leaving the group inspired by the harmony between discovery, and the belief that food nature and innovation. can change lives. Pg | 17
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THE DUALITY OF THE MODERN CHEF Why Hostex 2026 is tearing up the floor plan to save the soul of our industry. By Chef Coovashan Pillay, President of SA Chefs F or forty years, we have gathered in the same halls, walked the same carpeted aisles, and had the same shouted conversations over the hum of refrigeration units. Hostex has always been the engine room of our trade – a place of commerce, handshakes, and hustle. But if you stand in the pass of any restaurant in South Africa tonight, you will realize that the “engine room” is only half the story. The modern South African chef is living a double life. There is the Warrior: the technician who survives the heat, the pressure, and the brutal hours of service. And then there is the Storyteller: the custodian of heritage, the artist who translates memory into flavour, and the human being seeking connection in an increasingly digital world. For too long, we have tried to cram both of these identities into one noisy exhibition hall. It hasn’t worked. The noise drowns out the nuance. The sales pitch kills the story. That ends in 2026. Alongside Bidfood, we are orchestrating a cultural reset. We are physically splitting Hostex 2026 at the Sandton Convention Centre into two distinct worlds. This is no longer just a trade show; it is a recognition of the duality of our craft. Pg | 18
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SA CHEFS THE UPPER LEVEL: THE ARENA Where Iron Sharpens Iron If you are looking for the adrenaline, you will find it upstairs. We are reimagining the traditional “Skillery” into something far more visceral: the Chef’s Village Activation Area. This is not a place for polite observation. It is a high-performance arena designed for the Warrior. We are stripping back the velvet ropes to create a raw, industrial environment where the only currency that matters is skill. Imagine the energy of a professional kitchen during peak service, amplified by the thrill of competition. This is where the Bidfood partnership comes alive, not on a brochure, but in the pan. We are building full-scale demo kitchens where the country’s sharpest talent will engage in Ready Steady Cook-style battles. The Upper Level is about the tangible reality of our job: • The Gear: This is where we test the equipment that claims to be “chef- proof.” • The Produce: It is where we taste, smell, and critique the ingredients that fuel our menus. • The Fight: It is where young apprentices and seasoned executive chefs stand shoulder-to-shoulder, sweating under the lights, proving that they have the hands to match the ambition. It is loud. It is fast. It is technical. If you want to sharpen your edge, this is your dojo. Pg | 19
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Title here Title here THE LOWER LEVEL: THE SANCTUARY Where the Story Takes the Stage But a chef cannot survive on adrenaline alone. Walk down the stairs, and you will feel the frequency shift. The clatter of steel fades. The lighting softens. The pace slows to a human rhythm. Welcome to the SA Food Stories Lifestyle Stand. In partnership with Nicci Robertson, we are launching a concept never before seen at a South African trade show. We have scrapped the sterile booth design in favour of a “living room” aesthetic. Picture the warmth of the Expresso Breakfast Show set – plush couches, a domestic- style kitchen, and an atmosphere of intimacy. This is where the Storyteller lives. We are inviting the giants of our industry to step out of the kitchen and onto the couch. We aren’t asking them for a quick demo; we are asking for their truth. This is a broadcast-style space dedicated to deep, uninterrupted dialogue about the things that actually matter. • The Heritage: We will sit down with Abigail Mbalo-Mokoena to trace the lines of township cuisine and how it is redefining fine dining. • The Business: We will speak to Grace Harding and David Higgs about the economics of survival, leadership, and building an empire in a recession. • The Culture: We will unpack trends with Anna Trapido and explore the sustainability of our food systems with Mokgadi Itsweng. • The Icons: We will host legends like Siba Mtongana and Chef Nti, blending conversation with casual, intimate cooking moments – the kind of food you make for family, not for customers. The Lower Level is a sanctuary. It is a place to sit, to listen, and to remember why we fell in love with food in the first place. It is where we talk about mental health, about burnout, and about the “Ubuntu” that holds our kitchens together. Pg | 20
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SA CHEFS THE BRIDGE: THE SA CHEFS PORTAL Democratizing the Future Bridging these two worlds – the skill upstairs and the soul downstairs – is the future. Hostex 2026 marks the official Phase 1 launch of the SA Chefs Portal. For decades, success in this industry often depended on who you knew. The Portal changes that. Situated at a dedicated, tech-forward launch stand, this platform is the great equalizer. Whether you are a student in a rural culinary school or a sous chef in a 5-star hotel, the Portal is your digital passport. Our ambassadors will be on the floor, not just selling memberships, but onboarding you to a network that connects talent with opportunity. It is a tool for education, for job placement, and for mentorship. It is how we ensure that the next generation doesn’t just survive the industry, but evolves it. THE INVITATION So, this is my challenge to you. Do not come to Hostex 2026 just to walk the floor. Come to find your place in the ecosystem. If you need to reignite your passion, spend your morning downstairs listening to the stories that shaped our culinary heritage. If you need to test your mettle, spend your afternoon upstairs in the heat of the Village. If you need to secure your future, stop by the Portal and get connected. We have built the house. We have set the table. Now, we need you to bring the life. See you at Hostex 2026. Pg | 21
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Title here Title here The Marathon Chef How Brad Kavanagh Runs South Africa’s Culinary Future By Chantelle Balsdon, Hospitality Marketplace S ome culinary icons burn with the explosive fire of a flash-pan, redefining our palates with a single, volatile moment of creation. But there is another kind of icon, one whose influence is a slow, powerful current. Their work is measured not in one perfect plate, but in the steady elevation of an entire industry – the quiet, foundational work upon which future generations will stand. This is the story of Chef Brad Kavanagh, an ode written not with fire, but with the quiet reverence reserved for the discipline of the long run. Enjoy. Pg | 22
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SA CHEFS The Two Starting Lines The air is thin and cool in the pre-dawn stillness of the KwaZulu-Natal hills. A lone figure moves with a steady, metronomic rhythm. This is Brad Kavanagh, the ultra-marathoner, his focus a quiet negotiation between will and muscle. Hours later, the scene shifts. The air in a gleaming innovation kitchen is quiet with focused energy. Here, Chef Brad Kavanagh stands not in a spotlight, but where he is most comfortable: “behind the scenes.” His focus is on a new product, a quiet collaboration, “stretching himself every day in his gain of knowledge.” These two starting lines are not parallel paths; they are the same race. To understand Chef Brad Kavanagh is to understand this duality. Whether on the open road or in the development kitchens of a corporate giant, he is guided by the unwavering philosophy that true excellence is born from discipline, sustained effort, and the relentless pursuit of a distant finish line. Pg | 23
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Forging a Foundation: The Unseen Kilometres Brad Kavanagh’s professional ascent Instead of climbing a single ladder, Chef began in 1992, and his journey was not an Kavanagh spent decades logging his episode in a trendy kitchen, but a quiet, professional miles across an unusually deliberate acquisition of deep expertise. diverse spectrum of the industry. He served two stints under Chef Shaun After graduating with a Hotel Management Munro, including as a Culinary lecturer, Diploma and a City & Guilds Diploma in before moving into corporate under Chef Culinary Arts (UK), he chose a path away Craig Elliott. He spent nearly 14 years as from the traditional spotlight. He spent Regional Customer Chef at Unilever, gaining six years working overseas – three in experience in the demanding realities of Guernsey and three in Jersey – where he restaurants, caterers, hotels, delis, QSR, held a Head Chef position at a four-star wholesale, and bakeries. It was here he hotel. showed his passion for nurturing chefs in the competition arena, from Chef of the Year at “This path was the culinary Unilever to the RCL Young Chefs and Bakers equivalent of cross-training. competitions. He was learning how the entire This path was the culinary equivalent of system breathes, building the deep, cross-training. He was learning how the versatile foundation…” entire system breathes, building the deep, versatile foundation that would later enable him to operate as a true industry specialist. Pg | 24
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SA CHEFS The Corporate Chef: A He encourages young chefs to “plan their Purpose-Driven Pace careers… and remain authentic,” noting that in an industry where loyalty is less In May 2019, Brad Kavanagh stepped common, adaptability and a commitment into another corporate kitchen, this to personal growth are critical. He time as Head Chef of RCL FOODS. believes that “experiences – personal, His domain isn’t a single restaurant professional, and competitive – shape the but a company with a vast portfolio chef and the leader.” of iconic South African staples like Yum Yum, Nola, Piemans, and Ouma. The Soul of a Runner: The Comrades Mindset Though he is a humble, “behind the scenes” person, here he gets to work To truly understand the chef, one must in a creative innovation space and first understand the runner. Kavanagh add value to customer offerings. This is an accomplished ultra-marathon role was a purpose-driven choice, athlete and a member of the Hillcrest one he saw as the final, fulfilling Villagers Athletic Club. A runner since stage of his career. It was a choice 1992, he has completed an astonishing 20 made with his deepest personal X 100-milers and 17 Comrades Marathons values in mind, as it perfectly aligned – an 89-kilometre pilgrimage of pain and with his “extreme commitment to perseverance. being around for his sons as they navigate through schooling.” The discipline required to run 89 kilometres is the same discipline he He achieves this balance by applies to his career and his role as a maintaining a strong focus on parent, managing his work-life balance “consumer-driven insights,” stating with “conscious life choices” to be present that “the heart of everything we do for his family. Victory is achieved through is putting the consumer first.” He is meticulous preparation, strategic pacing, driving change from the inside out, and an almost supernatural ability to finding his professional fulfilment endure for a long-term goal. while honouring his personal commitments. A Legacy of Endurance Pacing the Next Generation: Chef Brad Kavanagh is a blueprint for The Golden Thread a different kind of leadership. In an industry often defined by the volatile At the heart of Brad Kavanagh’s brilliance of “celeb status,” he has chosen career is a deep, “behind the scenes” the gentle, steady path of the “behind the commitment to mentorship, a value scenes” innovator. he inherited from his own leaders. He himself grew into the industry He demonstrates that the most profound through powerful guidance. There impact isn’t always the loudest, but is a “golden thread” that binds him the quiet, consistent effort that builds to figures like SA Chefs President stronger foundations. His ultimate Chef Coovashan Pillay; they were contribution to South African cuisine will “brothers in arms,” learning not be found on a single plate or in the and growing together under the pursuit of personal glory. It will be seen in leadership of Shaun Munro. kitchens across the country for decades to come – in the higher standards and This experience of being mentored greater resilience of the industry he has is precisely why he is so passionate quietly helped to build. about developing talent. His He champions the belief that leadership, philosophy of “leading by example” like expertise, requires time; “there are is most evident in his work. He is no shortcuts to success.” a vocal advocate for mental health and fostering a “positive kitchen environment” for all chefs – a stark contrast to the high-pressure environments of old. “He champions the idea of continuous learning – ‘be a sponge,’ – emphasizing to the next generation that true expertise only comes from time, experience, and hands-on growth.” Pg | 25
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Chefs, Title here Title here Daring Greatly By Stephen Hickmore “It’s not the Critic that counts; not the person who points out how the strong person stumbles, or where the doer of deeds could have done them better. The credit belongs to the person in the arena, whose face is marred by dust and sweat and blood…” But vulnerability is not weakness. It is, in fact, the birthplace of innovation and authenticity. The great chefs of the world—those who have truly left a mark—did so not by playing it safe, but by daring to be different. They risked failure with every dish they sent out, balancing on the knife-edge between genius and disaster. If one builds a shield to deflect hurt, a chef will soon become just another backroom cook who once was fearless. Worse still, one may end up joining the ranks of the baying mob who will never know the agony of defeat or the glory of triumph. I suppose one must find the inner strength to cope with the inevitable jibes of the ‘cold souls’ who haunt the pages of TripAdvisor, Zomato, Facebook and Twitter. To find the fortitude to mentally compartmentalise their declarations of T “The worst meal I’ve ever had in my life, like, ever.” he famous ‘Man in the Arena’ speech was Every creative soul must wrestle with this modern delivered by Theodore Roosevelt in 1910. If read reality. The digital world has made criticism in full, and every line digested, it rings as loud easy, anonymous, and often cruel. Yet the arena today as it did 115 years ago. remains—real, hot, loud, and filled with the clatter of pans and the pounding of hearts. Most chefs experience the spirit-crushing commentaries of the armchair critic, the Twitter trolls, Still, we shouldn’t mind the constructive and helpful the self-appointed experts. Your sweat and stress criticism given by those who are brave enough to penalised by a bigoted review. Little wonder that a chef engage directly. The people who deliver this news feels overwhelmed from time to time. help us to grow and improve. These folks you need on your team—the mentors, the honest customers, “There can be no courage without vulnerability,” the colleagues who taste your sauce and tell you the to quote TED Talks’ Brené Brown. If a chef is to be truth. successful, she must put herself in the arena—apron on, knife in hand—hoping for praise but knowing she To be a chef is to live in a world of daily risk. is one precarious ingredient away from a body blow. Service is theatre without rehearsal. Each plate is It’s an occupational hazard. Chefs are vulnerable to a performance, fleeting yet full of meaning. So, we the opinions of those who don’t have the courage must start daring greatly. A chef will never know to dare greatly. The people who would rather self- the triumph and achievement of true success validate by pointing out shortcomings and errors. without risking both victory and defeat. It is only by Those unadventurous, timid, cynical souls who indulge stepping willingly into the arena—dust, sweat, and themselves in your discomfort—or, at worst, revel in all—that we find the courage to create something your downfall. truly extraordinary. Pg | 26
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Beyond Knife the Teaching Soft Skills & mental resilience in South African Culinary Schools By SA Chefs Head of Education Elsu Gericke T he key conversations around training successful chefs have Soft skills are not optional: always centered around techniques and culinary skills. The They are foundational introduction of management and supervisory skills has brought many culinary graduates closer to stepping into higher Soft skills have been viewed as ‘nice to have’ skills in training, positions and this has intensified the demand on these young but today they are competencies that put employers at risk. chefs. Industry is waking up to a truth that is seldomly addressed. Speaking to chefs in hotels, restaurant owners, and culinary Culinary skills are no longer enough. academies, the same themes keep emerging: Across South African culinary schools, from private academies “We need cooks and chefs that know how to communicate” to TVET colleges, accredited for the OCTO Chef and Cook “Time management are challenging for the younger generation” qualifications, we are seeing an urgent need for a different kind of “We need chefs who can lead themselves before they lead a team” training. One that reaches beyond the knife and into the heart of what it means to thrive as a chef today. Embedding these skills into the curriculum is no longer a luxury, it is a requirement. The unspoken curriculum: Understanding burnout early For chefs these include: Chefs burn out. It is an occupational hazard that can no longer • Creativity be ignored. In professional kitchens the culture of endurance has • Conflict resolution been romanticised for decades. Chefs were told, it is what it is, it • Problem solving has always been that way. Long hours, high pressure, emotional • Time management intensity, takes its toll. • Effective Communication • Leadership skills We can do better for the next generation entering the workforce. • Teamwork Especially students that study structured QCTO occupational • Cultural sensitivity qualifications, there is a change to intervene sooner. Soft skill inclusions into curricula ensure that we can help students These skills improve employability for the young chefs but understand stress cycles, emotional regulation, and realistic most importantly, these adequately prepare chefs who can expectations of industry life, ensuring young chefs enter the stand the heat without losing themselves. industry better prepared, empowered, and more resilient. Pg | 28
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SA CHEFS Wellness initiatives: What “Beyond the Knife” really means Caring for the Student before the Chef Teaching young chefs to hold a knife is important. Teaching them A meaningful shift in culinary education in recent years how to hold themselves together in a high-pressure environment is is the focus on student wellness, with may culinary transformative. institutions introducing programs and initiatives to create students that are workplace ready. Some of these include: The culinary landscape is at a turning point, with the national occupational qualifications aligning to what we need in the industry, and • Wellness check-ins what competence really means, we can embrace a more holistic vision of • Mindfulness sessions what a chef can be. • Peer support groups • Access to counselling Going beyond the knife is not about softening the profession but • Workshops on self-care, nutrition, and work-life strengthening it. Shaping chefs that are technically excellent, emotionally balance resilient, self-aware and grounded. • Conversations about financial literacy and personal boundaries The future of South African kitchens belongs to those who can cook with These are not extras, these are lifelines for our future skill, lead with empathy and can withstand the heat. In the kitchen and in leaders, entrepreneurs, and custodians of our food culture. themselves. Pg | 29
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The Power of the White Jacket Taking Up Space on the Global Stage By Zandile Makhoba – YCC Chair Kwa Zulu Natal W alking into a venue filled with over 500 delegates from five continents is overwhelming in the best possible way. It was a moment that redefined my career – representing SA Chefs as an Ambassador at the Worldchefs Congress & Expo 2024 in Singapore. My journey of fate began in service, starting on the KwaZulu-Natal SA Chefs committee and eventually leading the KZN Young Chefs Club. I applied for this ambassadorship hoping simply to learn and fly our flag high. Thanks to the incredible support of the SA Chefs team and Chef Coovashan Pillay, I gained something far greater; a global family. Finding a Global Home As a first-time attendee, I made it my mission to attend every session. I quickly found my rhythm in the global version of the Young Chefs Club – a space dedicated to nurturing international collaboration and leadership. The congress is where the industry comes to breathe, network, and grow. Between the Worldchefs Educators’ Forum, the prestigious Global Chefs Challenge, and the trade exhibitions, the energy was palpable. However, the most profound moment was personal. Sitting in the sessions honouring the late Chef Billy Gallagher – an icon who raised hospitality standards in South Africa and abroad – I felt a deep sense of responsibility. As a young South African chef, his legacy reaffirmed my purpose; to uplift and empower the next generation. Pg | 30
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SA CHEFS Lessons in Resilience A highlight of the event was meeting culinary icon Chef Martin Blunos. His presentation, “From Kitchen to Global Stage,” resonated deeply, but it was our brief conversation afterward that shifted my mindset. His advice was simple yet powerful: Young chefs must not be afraid to take up space. Whether we find success or failure, both are vital in shaping our journey. We also witnessed history as Chef Andy Cuthbert was elected the new Worldchefs President, and I watched with pride as Team South Africa competed on the global stage. Turning Inspiration into Action The congress was not just about networking; it was a catalyst for tangible projects back home. The “Feed the Planet” program was particularly moving, offering tools to champion sustainable food systems. This experience has directly birthed my new initiatives: • Mzansi Meets Italian: Inspired by the cultural exchange in Singapore, I am launching a culinary concept that blends indigenous South African ingredients with Italian techniques. • Global Collaboration: I am partnering with Italian Chef Paul Dukai to explore regional ingredients and promote local sourcing from farmers and fishermen. • Roots and Recipes: I am proud to contribute to this cookbook by the UN and SA Chefs Association, showcasing indigenous foods and sustainable cooking practices. The Road Ahead The Worldchefs Congress & Expo 2024 was more than an event; it was a renewal of my commitment to serve. From strengthening ties with the SA Chefs Board of Directors to building international bridges, I am ready for the next chapter. I look forward to continuing this journey and representing South Africa again at the 2026 Worldchefs Congress in Wales. Pg | 31
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Hospitality Rewired How AI is Reshaping Service, Strategy, and Systems 1. GUEST ACQUISITION GETS SMARTER – PROFITROOM Profitroom’s AI booking engine doesn’t just respond — it anticipates. The platform analyses behavioural data in real time: how long a guest spends on certain pages, which room types are clicked, time of day, even abandonment signals. That data feeds into predictive algorithms that tailor offers on-screen — from urgency prompts (“Only 2 left at this rate!”) to dynamic discounts. Its AI Agent further enhances engagement by using natural language processing to field guest queries via chat or WhatsApp — then delivers contextual answers, nudges them to book, and logs data for follow-up marketing. This is not automation for the sake of efficiency — it’s intent-driven conversion engineering. 2. STREAMLINED OPS VIA CLOUD & AI – ORACLE SIMPHONY (MICROS SOUTH AFRICA) Oracle Simphony’s cloud-based POS is more than a billing system — it’s an analytics engine plugged directly into daily operations. Here’s how it works: » Menu intelligence: It tracks real-time ingredient costs and suggests price adjustments for low-margin dishes. » Sales modelling: It pulls from historic sales, current bookings, weather patterns, and daypart trends to predict sales volume. » Labour forecasting: It analyses footfall and transaction times to recommend staffing adjustments per shift. The system syncs data across outlets and devices, giving group operators a live dashboard of operational health and profitability triggers — no spreadsheets required. Pg | 32
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Efficient Title hereSA CHEFS Title here hygiene 3. SPA INTELLIGENCE – mismatches, or uncharacteristically high transaction values. These are assessed using SPAGURU AI-based rules to prevent fraud in real time. SpaGuru’s appointment scheduling It also reconciles payments with guest Efficient isn’t just reactive. The platform maps CRM data and booking flows, tagging each out service durations, staff availability, payment with source, method, and context booking histories, and guest preferences — streamlining admin and giving GMs better — and uses rules-based logic to suggest service financial visibility. optimal time slots. The AI behind it identifies high-demand service windows, recommends therapist allocation based on skill and speed, and flags inefficiencies in service duration. The result? More clients served, better pacing, and improved therapist utilisation. 4. SCALABLE PAYMENTS – MOBIPAID Mobipaid’s intelligence layer monitors payment patterns for anomalies — flagging duplicate attempts, location Tork solutions are designed to improve experience for both guests and staff, maximize operational efficiency and ensure hygienic and sustainable environment throughout your business. Better hygiene for better guest experience Pg | 33 tork.co.za Tork, an Essity brand
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5. AI THAT MOVES WITH YOU – 7. THE INTELLIGENCE BEHIND THE PLATE – HOW AI IS FCM’S SAM FOR CORPORATE TRANSFORMING FOOD SERVICE TRAVEL AI is reshaping food service — behind the scenes and in full view. From smarter Sam uses machine learning to absorb travel menu engineering to predictive back-of-house systems, operators are using AI to behaviour over time — learning from how drive efficiency, reduce waste, and enhance service quality. travellers respond to alerts, what channels they Here’s how the tech works — not just what it does. In South Africa, foodservice AI use, how often they book last-minute, and more. is beginning to show promise with real deployments and early adoption trends. Its model then preempts needs: Johannesburg’s Tang Palace made headlines with Africa’s first robot waiters » Sends visa reminders when flights are booked — Ginger, Pepper, and Rocky — now assisting with orders and service on-site. to high-risk destinations Meanwhile, regional QSR chain Hungry Lion has implemented predictive staffing » Suggests alternative flights based on route and inventory tools to better match demand cycles and reduce waste. patterns when delays occur » Adjusts support tone and timing based on the While platforms like Presto and AI-driven voice ordering remain largely global user’s device and location innovations for now, they offer an inspiring look at what’s to come — and where For travel managers, Sam aggregates data from local operators could scale soon. multiple travellers to offer visibility on location, safety risks, spend anomalies, and duty-of-care compliance. It’s AI with operational empathy — and business context baked in. 6. GLOBAL INNOVATIONS MAKING WAVES Across the globe, AI is being integrated at the infrastructure level: » QR menu tech uses real-time purchasing data to recommend dishes and drinks that pair well, increasing average order value. » AI agents deployed in modular systems can be trained for guest check- ins, front desk support, and back-of-house alerts. » Facial recognition technology enables seamless check-in experiences while automatically surfacing loyalty profiles and VIP preferences. These are not gimmicks — they’re productivity tools with measurable impact. Pg | 34
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SA CHEFS KITCHEN AUTOMATION & PERFORMANCE & STAFF ROBOTICS ANALYTICS Robot chefs are no longer sci-fi. Ventures Tools like Riley, already used in global like Moley Robotics and Spyce Kitchen franchises, analyse service interactions have introduced systems that mimic chef using audio and video. They identify top- gestures, automate cooking sequences, performing staff, common missed upsells, and standardise plating. While not yet and bottlenecks — feeding that data into team mainstream, they point to a future where coaching and training modules. volume production doesn’t mean loss of craft. WHY IT MATTERS FOR FOOD SERVICE OPERATORS COMPUTER VISION & 1. Efficiency Gains: Automates repetitive OPERATIONAL OPTIMISATION work, letting teams focus on hospitality. Tablets using vision and voice AI — such 2. Accuracy & Consistency: Eliminates as Presto — analyse guest behaviour and variance in dish output, service pacing, streamline service. These tools reduce and ordering. wait times, enable on-demand orders, and 3. Stronger Margins: Reduces waste, alert staff to tables needing attention. More controls cost, and sharpens upsell importantly, they gather performance data potential. that supports real-time adjustments. 4. Smarter Planning: Empowers operators to act on real-time, predictive data — not INVENTORY, WASTE & COST just gut feel. CONTROL AI algorithms forecast ingredient demand based on sales velocity, seasonality, and current stock levels. This reduces spoilage, avoids over- ordering, and automates supplier triggers. The result is a tighter kitchen — both financially and operationally. DYNAMIC VOICE ORDERING & UPSELL AI In quick-service restaurants, voice AI systems are now taking drive-thru orders, recognising speech patterns, suggesting upsells, and flagging inconsistencies. These systems learn from every transaction to better anticipate preferences and improve throughput under pressure. From fried to frozen, we’ll be SPIES there for you! CONTACT US TODAY! Pg | 35 SD Guthrie International South Africa (Pty) Ltd Customer Care: +(27) 11 896 9002 www.sdguthrie-international.co.za
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SOIL, SOUL, AND SUSTAINABILITY THE BOOK RECLAIMING OUR FOOD FUTURE Roots & Recipes is more than a cookbook – it is a movement. Here is why South Africa’s indigenous pantry is the key to our health, our wealth, and our climate survival. T here is a specific, grounding comfort found in the smell of rain hitting the dry African earth. It is a scent that speaks of survival, of cycles, and of the land that feeds us. For too long, however, the true bounty of that landthe hardy sorghum, the nutrient-dense morogo, the creamy bambara nuthas been sidelined, often whispered about as “poverty food” while we filled our plates with imported trends. But the tide is turning. We are witnessing a homecoming. The launch of Roots & Recipes: Indigenous Foods for a Sustainable Future marks a pivotal moment in South Africa’s culinary timeline. Launched amidst the natural splendour of the Nirox Sculpture Park in the Cradle of Humankind, this publication is a collaboration between the United Nations in South Africa, the Food and Agriculture Organisation (FAO), the South African Chefs Association (SA Chefs), and the Gauteng Department of Agriculture and Rural Development. This is not merely a collection of instructions for dinner; it is a restoration of dignity. It is a love letter to the nine provinces and the generations of grandmothers who kept these seeds alive in their aprons. Pg | 36
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SA CHEFS More Than Just A Cookbook At its core, Roots & Recipes serves as a bridge. It connects the ancient wisdom of the past with the urgent sustainability needs of the future. It captures the essence of South African identity, moving beyond the braai to celebrate a diverse pantry that includes millet, amadumbe, marula, and rooibos in ways that feel fresh and modern. The book represents a powerful alignment between chefs, policymakers, and the farmers who work the soil. It is a declaration that our indigenous ingredients are not relics to be viewed in a museum, but vibrant, viable solutions for a modern world grappling with climate change. The President’s Call The launch event was charged with emotion, moving away from bureaucratic speeches to heartfelt storytelling. Chef Coovashan Pillay, President of the South African Chefs Association (SA Chefs), was a central voice, framing the book not just as a culinary guide, but as a mirror to our national soul. “As we turn the pages of Roots & Recipes, we are not merely reading about food, we are reading about ourselves,” Pillay noted. For him, ingredients like spekboom and bambara beans are “gifts of nature” that embodied sustainability long before it became a global buzzword. Speaking with the authority of the industry’s highest office, Pillay’s message to the culinary fraternity was clear: the wisdom we seek is already here. “Our association is more than just a collective of chefs; we are a family united by our love for food, culture, and creativity,” he said. He emphasized that the “old” ingredients are actually the new frontier for chefs who want to cook with integrity and identity. Pg | 37
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The Science Of The Soil: The Call To Action: Support Is There Space For Small Farmers Regenerative Farming? This brings us to the most critical You might ask: does this book fit point: the economics of your dinner. into the modern conversation Gauteng MEC Vuyiswa Ramokgopa about regenerative farming? The delivered a stirring reminder answer is a resounding yes. In of the power dynamics on our fact, indigenous crops are the plates. “Let us teach our children original regenerative tools. that umngqusho, morogo, and amadumbe are not the foods of Regenerative farming is not just poverty, but the food of power,” she about sustaining the land; it is said. about healing it. It is a method of farming that restores soil But that power is only real if we health, captures carbon, and buy it. Every time you choose increases biodiversity rather local sorghum over imported than stripping the earth bare. rice, you are directly supporting a smallholder farmer. You are putting South Africa’s indigenous crops money into the hands of rural – like sorghum and millet – are women and seed savers who are the naturally suited to this. They custodians of this heritage. have deep root systems that hold the soil together and require far Buyiswa Twala, founder of Agrigreat less water and fertilizer than Soiltech, argued that we must “uplift commercial maize. By eating the farmer” by integrating these these foods, we are supporting a indigenous methods with modern farming system that works with technology. The call to action is nature, not against it. This is simple: Buy local. Buy indigenous. “climate resilience” on a plate. Support the small guys. Pg | 38
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SA CHEFS A TASTE OF THE BOOK: The Method Umbhako (Baked Sorghum Bread) • Activate: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until frothy. To give you a glimpse of the book’s philosophy – • Mix: In a large bowl, combine flour and salt. Make a well in the centre simple, nutritious, and proudly local – here is a and add the yeast mixture and melted butter. Stir until the dough preview of a beloved traditional favourite. Umbhako comes together. is prepared in both rural and township households, • Knead: Transfer to a floured surface and knead for about 10 minutes usually served with stews, curries, or simply with until smooth. butter and tea. • Rise: Place dough in a greased bowl, cover with a clean towel, and leave in a warm place for about 1 hour (until doubled in size). The Ingredients • Shape & Bake: Punch down gently, roll into a smooth loaf, and place in • 4 cups (500g) sorghum flour a greased loaf tin. Let rise again for 30–40 minutes. Bake at 180°C for • 2 ¼ tsp (1 packet) active dry yeast 25–30 minutes until golden brown. • 2 tbsp sugar • ½ tsp salt Where To Find It • 1 ½ cups (360 ml) warm water • 2 tbsp unsalted butter, melted (plus extra for Roots & Recipes: Indigenous Foods for a Sustainable Future is available greasing) as a digital publication through the United Nations South Africa and FAO online platforms, ensuring that this knowledge remains accessible to all South Africans. The Revolution Starts In Your Kitchen The launch of Roots & Recipes is an invitation. It is a call to stop looking overseas for superfoods when we have our own. We encourage you to take this message home. Buy indigenous ingredients from local markets. Cook them for your family. Teach your children the names of the plants that grow in our veld. Share your food stories on social media and make our heritage trend. The future of food is not found in a laboratory; it is found in the roots of our past. Let’s eat with pride. Pg | 39
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From the Ukhamba Cooking with Umqombothi A local ingredient, reimagined for the professional kitchen F or centuries, umqombothi has been brewed and shared depth opens doors to both comfort and innovation. Though across South Africa — not poured into glasses, but ladled still underused in restaurant kitchens, umqombothi deserves from the ukhamba, the clay pot passed from hand to a place in local menus as more than a drink — as an ingredient hand. Thick, malty, lightly sour, and communal by nature, that bridges memory and reinvention. this sorghum beer is woven into celebrations, rituals, and gatherings. This series presents five recipes — meat, vegetarian, fish, poultry, and dessert — plus a professional brewing guide. Each For professional chefs, umqombothi offers something rare: a dish shows how umqombothi can move from the pot to the heritage-rich flavour with modern potential. Its fermented tang plate, carrying culture with every bite. cuts fat, its maltiness balances sweet and savoury, and its earthy Pg | 40
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SA CHEFS 1. Charcoal Oven Short Rib with Umqombothi Glaze Ingredients • 2.5–3 kg beef short rib, bone-in • 2 tbsp smoked paprika • 2 tbsp crushed coriander seeds • 4 cloves garlic, minced • Coarse salt, cracked black pepper • 1 L beef stock • 2 onions, quartered Glaze • 500 ml umqombothi (strained) • 150 g brown sugar • 80 ml soy sauce • 1 tbsp apple cider vinegar Method 1. Rub ribs with spices, garlic, salt, and pepper. Place in roasting tray with onions and beef stock. 2. Roast low and slow in charcoal oven (160°C) for 2.5–3 hours, maintaining steady coals. 3. Skim fat from braising liquid and whisk a spoonful into glaze for extra beef depth. 4. Reduce glaze ingredients until syrupy. 5. Remove ribs, brush with glaze, and caramelise over direct coals for 5–10 minutes. 6. Rest, slice, and serve with charred mielies or coal-roasted veg. Chef’s Note: Umqombothi’s tang cuts through fat, while its sugars caramelise into a sticky crust. Adding skimmed beef fat deepens flavour and gives the glaze a glossy finish. Plating: • Fine Dining: Slice rib into neat portions, glaze lightly, serve with maize purée and charred baby mielies. • Casual Trade: Present bone-in, glazed, with roasted mielies and slaw on a wooden board for sharing. 2. Coal-Roasted Butternut with Smoked Yoghurt & Umqombothi Reduction Serves: 6 | Time: 1.5 hours Ingredients • 2 large butternuts, halved • Olive oil, salt, pepper • 1 tsp cumin, 1 tsp smoked paprika • 200 g Greek yoghurt • 2 tbsp lemon juice • 1 tbsp smoked salt • Fresh coriander leaves Pg | 41
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Glaze Chef’s Note: • 400 ml umqombothi (strained) Butternut’s sweetness is balanced by umqombothi’s tang, while • 80 g honey smoked yoghurt adds acidity and fat. Cold-smoking yoghurt • 1 tbsp balsamic vinegar tableside or à la minute gives theatre and intensity • 1 clove garlic Plating: Method • Fine Dining: A wedge plated on smoked yoghurt with 1. Rub butternut with oil, spices, and salt. Roast cut-side down reduction in a circular frame, coriander oil dots. in charcoal oven at 180–200°C for 50–60 minutes. • Casual Trade: Serve halves family-style, yoghurt on side, 2. Reduce umqombothi with honey, vinegar, and garlic until reduction poured over. syrupy. 3. Mix yoghurt with lemon and smoked salt. Cold-smoke yoghurt just before service. 4. Plate butternut over smoked yoghurt, drizzle with reduction, garnish with coriander. 3. Wood-Fired Yellowtail with Umqombothi & Citrus Marinade Serves: 4–6 | Time: 45 minutes + 1 hour marinating Ingredients • 1 whole yellowtail (2–2.5 kg), scaled and gutted • Zest & juice of 2 lemons • 2 tbsp fresh ginger, grated • 4 cloves garlic, minced • 250 ml umqombothi (strained) • 2 tbsp honey • Fresh thyme Method 1. Score fish and marinate in lemon, garlic, ginger, honey, thyme, and umqombothi for no more than 1 hour. 2. Brush cavity with thyme, citrus zest, and olive oil paste before roasting. 3. Prepare wood fire oven to medium-high (200°C), with fruitwood for aroma. 4. Roast fish directly on grill rack or in fish basket, basting with reduced marinade. 5. Serve whole, garnished with lemon wedges and charred greens. Pg | 42
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SA CHEFS 4. Charred Spatchcock Chicken with Umqombothi Mop Sauce Serves: 4–6 | Time: 1.5 hours Ingredients • 2 medium chickens, spatchcocked • 4 cloves garlic, minced • 2 tbsp chilli flakes • 250 ml umqombothi (strained) • 2 tbsp olive oil • 1 tbsp smoked paprika • Salt, pepper Glaze • 200 ml umqombothi (strained) • 50 ml apple cider vinegar • 2 tbsp brown sugar • 1 tbsp mustard seeds • Pinch smoked salt or chilli flakes Method 1. Marinate chicken in garlic, chilli, paprika, olive oil, and umqombothi for 2 hours. 2. Roast over indirect coals at 180°C for 45 minutes, basting every 15 minutes with mop sauce. 3. Finish skin-side down over direct coals for crispness. 4. Rest 10 minutes before serving. 5. Umqombothi & Caramel Milk Tart Serves: 8 | Time: 1.5 hours Ingredients • 1 pre-baked tart shell (sweet pastry) • 500 ml full cream milk • 250 ml umqombothi, reduced by half and strained • 100 g sugar • 40 g cornflour • 2 eggs + 2 yolks • 1 tsp vanilla extract • 1 tbsp caramelised sugar shards • Citrus zest ash for garnish Pg | 43
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Glaze Chef’s Note: • 400 ml umqombothi (strained) Reduction brings malt depth, while a touch of fresh umqombothi • 80 g honey keeps brightness. Caramel adds sweetness; citrus ash adds • 1 tbsp balsamic vinegar bitterness and visual drama. • 1 clove garlic Method 1. Heat milk with reduced umqombothi. Replace 10% of milk with unreduced umqombothi for freshness. 2. Whisk eggs, yolks, sugar, and cornflour. Temper with hot liquid. 3. Return mixture to heat, stir until thickened. Add vanilla. 4. Pour into tart shell. Bake in charcoal oven at 160°C for 25–30 minutes until set. 5. Cool, garnish with caramel shards and citrus ash. Brewing Umqombothi in a Professional Kitchen Ingredients Method • 2 kg sorghum malt 1. Mash: Boil 5 L water, whisk in maize meal until smooth. Cool slightly. • 1 kg maize meal 2. Add Malts: Stir in sorghum malt, maize malt, and remaining water. • 1 kg maize malt 3. Ferment: Transfer to sanitised vessel. Add yeast. Cover loosely. • 10 L water 4. Wait: Ferment 2–3 days until thick, slightly sour, and aromatic. • 25 g dry brewer’s yeast (controlled) 5. Strain & Use: Strain through muslin for smooth reductions, glazes, or marinades. Pg | 44
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Mastering Fire Controlled Burn, Precision, Not Nostalgia F ire has always been the backbone of the South African culinary identity. But in a professional kitchen, it is not nostalgia – it is discipline. It demands precision, consistency, and vision. For the home cook, fire is atmospheric. For the chef, it is a tool of texture. It is about taking a primal element and interpreting it with the same technical rigour applied to a sous-vide bath or a combi-oven. Fuel Dynamics: The Variable Solid fuel systems do not simply replicate a braai; they redefine it. The choice of fuel dictates the outcome. • Charcoal is the reliable workhorse. It delivers steady, intense heat with minimal smoke. It is the baseline for consistency, allowing chefs to sear with precision and maintain service flow without unpredictable flare-ups. • Wood is the artist. It burns hotter and wilder, offering layers of aroma that change with the species – rooikrans, oak, or fruitwoods. It is best suited to dishes where smoke is a primary ingredient, not just a byproduct. The most effective kitchens stage both: charcoal for thermal control and wood added selectively to layer depth. The Engine Room: Open Stage vs. Sealed Chamber Integrating fire requires choosing the right engine for the line. The two primary systems – open grills and enclosed charcoal ovens – offer vastly different experiences for the brigade. Pg | 46
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Title hereSA CHEFS Title here OUR ULTIMATE PROFESSIONAL KITCHEN CLEAN 1. The Open Grill 2. The Enclosed Charcoal Oven There is a seductive quality to the open grill. It This is a different beast entirely. It is theatre. It connects the diner to the process functions as a hybrid, a high-pressure and offers the chef a visceral connection to the chamber that seals heat inside. heat. The cooking happens via direct radiant Temperatures often exceed 400°C, heat, moving from the bottom up. cooking food via radiant heat, convection, and conduction simultaneously. • The Payoff: It allows for continuous basting, easy access for multiple chefs, and that • The Payoff: The speed is unmatched distinct, charred crust that only comes – often 40% faster than an open grill – from direct flame contact. and the pressure seals moisture into • The Price: It is an energy thief. The open proteins instantly. The insulated door grill bleeds heat, raising the ambient means the heat stays in the oven, not temperature of the kitchen and forcing in the kitchen. extraction systems to work overtime. It • The Price: It requires a recalibration is also slower; without a lid to trap heat, of skill. You cannot see the food thicker cuts require patience and careful constantly. Opening the door dumps rotation. heat, so chefs must trust their timing and intuition. It has a steep learning curve, but the reward is efficiency and succulence. Operational Integration In a high-volume kitchen, fire cannot be a bottleneck. The choice of equipment dictates the workflow. An enclosed oven allows for “finish-in-oven” techniques, where proteins marked on a plancha can be finished in the smokey chamber in minutes, freeing up burner space. But fire is unforgiving. It drives juices to the centre of the protein, making a dedicated, warm resting station non- negotiable. Whether using the open stage or the sealed box, the grill is not just a heat source. It is a testament to skill, proving that in the right hands, fire is the most sophisticated ingredient of all. Also Available in 5 L Bottles Pg | 47 unileverprofessional.co.za
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From Plantation to Plate Malaysia’s Palm Oil Story Inspires a Greener Culinary Future By SA Chefs Head of Education Elsu Gericke M alaysian quietly takes the lead A series of 9 Masterclasses were hosted in redefining what sustainable at the Centre for Culinary Excellence at excellence in the global kitchen the University of Johannesburg, growing looks like, proving progress and in popularity with every class, the preservation can thrive. following was covered: 90% of all Malaysian Palm Oil is certified April – The Art of Frying with sustainable under the Malaysian Chef Absalom June – Vegan and Plant-Based Sustainable Palm Oil (MPSO) scheme, which is a national mandatory standard Creations with Chef Doug that safeguards the environment, supports The first masterclass of the year focused the farmers, and ensures traceability from on frying techniques using Malaysian Chef Doug showcased the plant-based plantation to plate. palm oil. Chef Absalom demonstrated potential of palm oil, crafting vegan dishes how palm oil’s high smoke point that celebrated balance, sustainability, and This remarkable achievement reflects and neutral flavour profile make it texture. The session explored palm oil’s decades of innovation, government ideal for achieving consistent results role in creating rich, flavourful meat-free commitment and a belief that the palm oil in professional kitchens. Attendees recipes and discussed its environmental industry can be an economic powerhouse explored temperature control, oil reuse, benefits within a broader context of as well as a force of good. Malaysia chose and flavour retention in deep- and sustainable eating. responsibility over rapid expansion, shallow-frying applications. science over speculation, and education as the cornerstone of lasting change. May – Baking Brilliance with July – Chocolate Innovation with Chef Andile Chef Karen and NORTÉ Eurocao In 2025 the Malaysian Palm oil story expanded through the partnership of the Chef Andile led an engaging session on Partnering with NORTÉ Eurocao, Chef Malaysian Palm Oil Council (MPOC) and baking with palm oil, exploring how it Karen led a decadent chocolate and the South African Chefs Association (SA can replace traditional fats to produce confectionery-focused session. Participants Chefs). A journey that focused on bringing tender, moist bakes with improved shelf learned how palm oil enhances mouthfeel together Malaysian Pam oil products with life. Participants created an array of and stability in chocolate coatings, chefs and business to educate the South sweet and savoury pastries, discovering ganache’s, and fillings. A masterclass that African industry on the benefits of palm palm oil’s stability and nutritional value perfectly blended science, sustainability, oil and using it in their establishments. in modern bakery production. and indulgence. Pg | 48
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SA CHEFS August – South African and Malaysian Fusion with Chef Zana Chef Zana’s session celebrated culinary fusion, pairing traditional South African ingredients with Malaysian flavours. Using palm oil as the common thread, she created vibrant dishes that reflected shared cultural values of community, flavour, and hospitality. Highlighting how palm oil bridges global culinary traditions. September – Cooking for the Masses with Chef Zola Chef Zola presented practical insights into bulk cooking and catering with palm oil. Focusing on cost- effectiveness, flavour retention, and sustainability, the session demonstrated how palm oil performs exceptionally well in large-scale cooking without compromising on nutrition or taste. Pg | 49
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October – Future Trends in Cooking with Chefs Charles and Bongani This masterclass looked ahead to new culinary trends involving palm oil. Chefs Charles and Bongani explored innovative applications, from emulsions and infused oils to contemporary plating and health-forward cooking. Showing that palm oil remains relevant and adaptable in modern gastronomy. November- A festive Feast with Chef Pinky Maruping This penultimate masterclass focuses on the wonderful flavours we all associate with the festive time. Both sweet and savoury treats and dishes prepared expertly by Chef Pinky Maruping will inspire chefs to create festive tables where sustainable Malaysian Palm oil will feature in every recipe. The 2025 Malaysian Palm Oil Masterclass Series reflected MPOC’s ongoing commitment to promoting sustainably produced palm oil and advancing culinary education in South Africa. Each session blended technical learning with creative inspiration, empowering chefs, educators, and businesses to integrate sustainable practices into their culinary craft. We look forward to what 2026 will bring. Pg | 50
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NEW Title hereSA CHEFS Title here INTRODUCING NEW MARVELLO WHITE: The New Standard for Flawless Bakes Experience the Difference The Marvello Advantage: Unlocking Unprecedented Stability & Whiteness in Your Icings BAKERIES PATISSERIES ACCOMMODATION RESTAURANTS CATERING Pg | 51
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Korean and South African chefs unite in a culinary celebration of culture and connection T he South African Chefs Association (SA Chefs) and the Korean Cultural Centre in South Africa (KCCSA) have announced an exciting new collaboration that brings together the culinary traditions, creativity, and philosophies of two rich food cultures. The initiative will culminate in a three-day Korean–South African Culinary Exchange, to be held in January 2026, featuring demonstrations, masterclasses, and a joint Chef’s Table experience hosted in Johannesburg and Pretoria. Ahead of the 2026 event, this collaboration took centre stage on the Expresso Morning Show on 17 November 2025, as part of the programme’s G20 Summit series. Representing South Africa, Chef Raynor Damons, former SA Chefs director and Food & Beverage Manager at Accor, joined forces with the Korean Cultural Centre to introduce South African viewers to the beauty, philosophy, and harmony of Hansik, the traditional cuisine of Korea. Pg | 52
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SA CHEFS A philosophy of balance and harmony At the heart of Korean cuisine lies Obangsaek (오방색) — the philosophy of the five cardinal colours: blue/green, red, yellow, white, and black — representing the natural elements of wood, fire, earth, metal, and water. This philosophy guides the balance of colour, flavour, and nutrition in every Korean meal. During his Expresso appearance, Chef Raynor demonstrated four iconic dishes that capture the soul of Korean cooking: • Bibimbap (비빔밥) – meaning “mixed rice”, this colourful dish combines vegetables, meat, egg, and gochujang (red chilli paste) to achieve perfect harmony in taste, texture, and nutrition. Each colour and ingredient represents balance and unity — principles deeply rooted in Korean culture. • Bulgogi (불고기) – marinated Korean BBQ beef, dating back to the Goguryeo Kingdom, embodies the warmth and hospitality of Korean dining. Grilled and shared at the table, bulgogi represents togetherness and the communal joy of eating. • Bibim mandu (비빔만두) – pan-fried dumplings filled with minced meat and vegetables, then tossed in a spicy-sweet gochujang sauce. This vibrant street food reflects the lively and social side of Korean cuisine. • LA galbi (LA 갈비) – Korean BBQ short ribs marinated in a balanced blend of soy sauce, garlic, pear, and sesame oil, offering a perfect expression of the Korean art of marination and the country’s belief in harmony between sweet and savoury flavours. Pg | 53
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Building bridges through food Founded in 2021, the Korean Cultural Centre in South Africa operates under Korea’s Ministry of Culture, Sports and Tourism and believes that culture is the ultimate bridge connecting people and advancing humanity. Through its partnership with SA Chefs, the Centre aims to deepen cultural exchange and mutual understanding through the universal language of food. “Food is one of the most powerful expressions of who we are,” says Chef Raynor Damons. “This collaboration reminds us that while flavours may differ, the joy of sharing a meal is something every culture understands.” A shared table, a shared future The upcoming Korean–South African Culinary Exchange in January 2026 will see approximately ten Korean chefs travel to South Africa to work side by side with local chefs. Together, they will host demonstrations of authentic Korean cuisine, share techniques and ingredients, and create innovative fusion dishes that celebrate both nations’ culinary heritage. Sample fusion ideas already being explored include Bulgogi Bunny Chow, Japchae-stuffed Dombolo, and Kimchi–Atchar Slaw – playful, flavourful combinations that reflect the creativity and warmth shared between both countries’ culinary communities. This partnership between SA Chefs and the Korean Cultural Centre marks the beginning of a long-term collaboration designed to foster professional exchange, friendship, and shared learning between chefs and food enthusiasts across both nations. Pg | 54
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1000 Hills Chef School In the heart of KwaZulu-Natal’s rolling landscapes, tucked into the renowned “Valley of 1000 Hills”, lies 1000 Hills Chef School — a place where culinary aspiration meets immersive training, holistic development and real-world experience. From its founding in 2004, the school has built a reputation as one of South Africa’s leading private culinary institutions, committed not just to technique, but to attitude, character and professional readiness. With a motto of “Attitude Is Everything!”, 1000 Hills Chef School emphasises that success in the kitchen springs equally from mindset and skill. Courses & Training The school offers a full-time, industry-relevant programme that spans two years, during which students earn four internationally recognised diplomas from Highfield International, as well as a range of specialised certificates. These globally accredited qualifications ensure that graduates are ready to pursue careers both locally and abroad. Students graduate with the following diplomas: • Highfield Level 2 Diploma in Food & Beverage Service • Highfield Level 3 Diploma in Culinary Arts (Professional Chefs) • Highfield Level 3 Diploma in Patisserie, Confectionery & Bakery • Highfield Level 4 Diploma in Culinary Supervision & Management The curriculum is designed around “kitchens not classrooms”: emphasising practical, hands-on experience across culinary arts, pastry, food and beverage service, and management skills. Classes are small (maximum of 12 students) so each individual receives mentoring and attention. Pg | 56
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SA CHEFS Real-world experience through the on-site restaurant What sets the school apart is the in-service training built into the curriculum. Students practise in the on-site training venue — the school’s own Classroom Café restaurant — preparing menus, serving guests, managing FOH and kitchen operations. They engage with real paying customers and explore seasonal menus, production, service, and even profit and loss review. The second-year management diploma students rotate through leadership roles in the restaurant environment, putting supervision and management into practice. A holistic approach to education At 1000 Hills Chef School the philosophy reaches beyond cooking. The programme nurtures confidence, leadership, creativity, adaptability, and a service- oriented attitude. From the start, students are encouraged not just to follow recipes but to think, innovate and manage. The presence of guest lecturers and off-campus experiences, combined with full equipment sets, uniforms and materials, signal a commitment to total preparation. The institution sees each student as an emerging professional and supports not only culinary technique but the mindset of a chef, the discipline of a team, and the business awareness of hospitality. In the fast‐evolving global food industry, where trends shift, guest expectations rise and operations demand more than just a good dish, this layered, immersive training gives graduates a head-start. The school’s track record of competition success and graduate placements speaks to its effectiveness. . Why choose 1000 Hills Chef School? • A unique “living-learning” environment: stay on-site, learn in the kitchen, serve in the restaurant, live the lifestyle. • True industry immersion: the in-service restaurant experience means you are not watching from the sidelines—you are doing. • Holistic development: your technical skills, your professional attitude, your service mindset and leadership potential are all cultivated. • Accredited international diplomas and a curriculum built for today’s global hospitality world. • A beautiful, inspiring natural setting that fosters focus, community and creativity. For aspiring chefs seeking more than simply to cook— but to step into a vibrant chef-career with confidence and depth—1000 Hills Chef School offers training that is as much about character and mindset as it is about cuisine.. For more information visit our website thechefschool. com or call us on 031 777 1566 Pg | 57
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Johannesburg Culinary & Pastry School A Hub of Culinary Excellence Nestled in the heart of Johannesburg South, the Johannesburg Culinary & Pastry School ( JCPS) is where passion, precision, and creativity come together to shape South Africa’s next generation of chefs. Known for its dynamic, hands-on approach, JCPS offers aspiring culinary professionals more than just training — it offers transformation. Pg | 58
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SA CHEFS Where Learning Meets Real-World Experience At JCPS, students don’t just watch from the sidelines — they create. Every class is designed for immersive, practical learning, guided by experienced chefs who bring industry insight straight into the kitchen. The school’s modern facilities mirror professional restaurant environments, ensuring that graduates step confidently into the fast- paced world of hospitality. JCPS also operates three student-run coffee shops, including two branches of its signature café Cinnamon — located at the University of Johannesburg’s APK and DFC campuses — and another in Sandton. These vibrant cafés give students invaluable real- world exposure to customer service, business operations, and the pace of working in a live hospitality environment. Each space showcases the talent and creativity of JCPS learners while reinforcing the school’s strong link between education and industry. Beyond the classroom, JCPS partners with leading hotels, restaurants, and hospitality brands, offering internships and mentorships that prepare students for meaningful careers across the industry. The result? Graduates who are not only technically skilled but career-ready from day one Recognised Excellence Across Africa In 2021, the Johannesburg Culinary & Pastry School was proudly ranked number three in Africa, a reflection of its commitment to excellence, innovation, and continuous growth. This recognition celebrates the school’s unique ability to balance technical mastery with creative flair — empowering students to make their mark in both local and international kitchens. A Venue with Vision: The Eye of Jozi Expanding its creative footprint, JCPS is also the proud owner of The Eye of Jozi — a breathtaking events venue boasting panoramic city views and the Eye of Jozi Hiking Trails. It’s where nature, creativity, and culinary artistry meet — a destination that celebrates food, community, and experience. Johannesburg Culinary & Pastry School Empowering tomorrow’s chefs, today. 36 David Street, Meredale, Johannesburg www.jcps.co.za [email protected] 011 024( JCPS)5277 Pg | 59
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Stirring the Pot WOMEN IN SERVICE – CAPSICUM CULINARY STUDIO I n a world where the kitchen has long that the definition of a chef is growing more been considered a woman’s place — but inclusive by the day. rarely her stage — the tides are finally turning. As Women’s Month takes centre For Chef Tendani Tshikovhi, the kitchen is stage this August, Capsicum Culinary Studio not just a workplace, but a powerful place offers a powerful reminder that the culinary to push for change: “Being a female chef industry is not just evolving, it’s being in a male-dominated industry means I redefined by the women in it. challenge stereotypes and strive for equal opportunities. Women play a significant role With seven campuses across South Africa across the food system, from production to and a proud legacy of training top chefs, consumption.” Capsicum is home to a passionate team of women who are not only shaping the world Despite the progress, many of the chefs of food but also challenging outdated norms admitted the road to where they are today and carving new paths of leadership. was far from smooth. “Yes, it was definitely We caught up with several of the school’s tougher,” says Chef Magwaza. “I had to let powerhouse chef lecturers to hear what it my work speak for itself before I was even means to be a woman in the culinary world allowed a voice at the table.” Chef Nandile today and what the future could taste like if Mtshaha adds: “Kitchens are still not a good equity were finally on the menu. place for women. We weren’t considered for promotions. Men climbed the ranks quicker The irony is not lost on Chef Andile culinary world? The answers are as and easier.” Magwaza, who reflects on growing up in varied as the chefs themselves, but a a culture that expected women to cook, few themes shine through — empathy, It’s a reality that Chef van Zyl believes but not professionally. “Traditional values collaboration, creativity and emotional is slowly changing but only because taught us women belong in the kitchen,” intelligence. “We bring nurturing, women have refused to accept less. “The she says, “so it’s an eye-opener to see empathy and a diversity of emotions industry has historically excluded us from that professional kitchens are still male that help us navigate challenges leadership. I’ve had to prove myself more, dominated. But being a nurturer helps me without conflict,” says Chef Magwaza. navigate bias, and build resilience. But make the kitchen a creative and kinder “We lead with empathy, intuition now, I use my position to pave the way space.” and collaboration,” adds Chef Van for others.” Some, like Chef Sharon Pye, Zyl. “These are vital in high-pressure faced a different hurdle: age. She entered Chef Cassey Goliath echoes this sentiment, kitchen environments.” Chef Cassey the culinary world later in life, inspired by noting how women are challenging the Goliath believes it’s time to recognise legends like Julia Child. “It wasn’t my gender status quo. the value of these skills not as soft, that made the journey hard, it was starting but as powerful. “Compassion, rooted later. But passion drove me. And the kitchen “The culinary world is tough and often in emotional intelligence, can greatly welcomed me, eventually.” male- dominated, but we rise above. We improve team dynamics.” lead, inspire and break barriers,” she says. For others like Chef Tendani, the strong Whether it’s Chef Larozaan van Zyl using Still, Chef Mandy Sing offers a female presence in recent years helped ease her platform to “challenge stereotypes and balanced perspective: “It’s not about her path. Still, the stats don’t lie and more shape a more inclusive food system” or Chef which gender is better, it’s about what than 50% of the food industry workforce is Sharon Pye, who finds her culinary joy in each brings to the kitchen. We need female, but less than 25% rise to leadership. the simple act of gathering people at a full diverse strengths to create healthy, table, the women at Capsicum are proof collaborative spaces.” What makes women indispensable to the Pg | 60
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SA CHEFS So what’s cooking in the future? Looking ahead, the chefs at Capsicum are united in their hopes for the next five years. They want to see not just more women in leadership, but a transformation of the kitchen culture itself. “Introduce soft skills programmes to help women find their voices and boost their confidence,” says Chef Magwaza. “Support startups led by women,” adds Chef Goliath. “Let’s invest in female leadership and innovation.” Chef van Zyl envisions a future where young women entering the industry won’t feel the need to “toughen up” to be taken So how do we get more women seriously. “I want kitchens to be places into top-tier positions in food? where women thrive because of who they It starts with access, support, are, not despite it.” and structural change. “We need mentorship, training, and intentional And finally, Chef Sing leaves us with a advancement,” says Chef van Zyl. “It’s powerful metaphor: “In the past, we asked not about talent but rather it’s about for a seat at the table. Now, we’re building access to opportunity.” our own. And this time, we decide what’s being served.” Chef Magwaza believes confidence is key: “Women need to believe they are This Women’s Month, it’s clear that capable. The workforce can’t see us as Capsicum Culinary Studio isn’t leaders if we don’t.” just training chefs, it’s nurturing changemakers, women who are Chef Mtshaha takes a more radical reimagining the food industry from the stance: “We need movements and inside out, with courage, creativity and a organisations that support, protect, call to action that can’t be ignored. and amplify women, especially women of colour. Right now, men are Here’s to a future where the kitchen still running the show.” belongs to everyone and where every voice has a place at the table. Chef Pye offers a clear vision: “Fair policies, equal pay and respect for skill — not age or gender — are FAST FACTS essential. The future of food is diverse and full of flavour.” • Women make up over 50% of the food industry’s workforce yet hold less than 25% of senior leadership roles. • The hospitality industry is among the top five employers of women in South Africa. • Capsicum Culinary Studio is South Africa’s largest chef school, with over 20 years of training excellence. For more details contact: [email protected] 086 111 2433 or capsicumcooking.com. Social media: @capsicumcooking Pg | 61
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Comprehensive hospitality insurance designed with your business in mind. Our expertise positions us to effectively cover hotels, lodges, golf and sporting clubs, restaurants, conference and wedding venues, timeshare resorts, etc. This enables you to continue welcoming guests to relax and enjoy your facilities, safe in the knowledge that we have you covered with insurance solutions designed to address the specific needs of your business. To find out more visit Santam.co.za or call your broker. Santam is an authorised fi nancial services provider (FSP 3416), a licensed non-life insurer and controlling company for its gro up companies. Pg | 62
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SA CHEFS STARTING OVER S o here it is guys, the shiny new South African Chefs Association publication, hot off the press like a fresh batch of croissants nobody ordered. They’re calling it a “fresh start,” which, let’s be honest, is just a polite way of saying, “We’re winging it, and nobody is quite sure what we’re doing yet.” From the bustling kitchens of Cape Town to the far-flung canteens of Polokwane, this magazine is for anyone who’s ever donned a chef’s jacket, sold a chef’s jacket, taught some poor youngster how to flambé without scorching their pristine chef’s jacket, or my personal favourite, those shadowy figures you come across at food shows wandering around in chef’s jackets in every colour of Joseph’s Amazing Technicolour Coat who mumble, “I’m in the food business,”. So, dive in, give us your two cents worth and don’t take it too seriously. I sure as hell won’t. New ventures like this are like opening night with a brand-new menu, thrilling, adrenaline-pumping, utterly terrifying, and guaranteed to send someone sprinting to the store for emergency supplies. But with a bit of warmth, patience, and the occasional stir just like a good sourdough starter, something delicious might just rise. Now, as an “experienced” chef (that’s code for old enough to grumble about back pain and the price of olive oil), I’ve seen enough new beginnings to fill the Big Hole in Kimberley. Most of them start with big dreams, end with bigger bills, and feature more finger-pointing than a bunch of trainees standing around a collapsed soufflé destined for the GM’s wife. But this one? It feels different. Maybe it’s the fresh wind blowing through the Association, or maybe because someone promised free wine at the meetings. A new start in this industry is like walking into a kitchen mid-service, there’s chaos, there’s shouting, someone’s dropped a tray of glassware, but every now and then, it all comes together in a moment of pure, unadulterated brilliance. That’s when you plate up something perfect, and everyone forgets the part where you yelled, “Who stole my f’ing mise en place?!” As for me, I’m just along for the ride, slouched in the comfy back seat of the vehicle, tuning out the chitter-chatter from the front and staring out the window at the glorious, ridiculous world whizzing by. Every so often, I spot something, a quirky trend, a bizarre ingredient, a waiter tripping over their own ego and think, “Well, there’s my next article.” This publication though has got all the energy of a busy Saturday night service, the creativity of a chef with too much time and not enough budget, and just the right amount of panic to keep things interesting. So now it’s over to you, forward this issue with a click of a button to your staff, your colleagues, your cousin who once made a decent sandwich and now calls himself a “foodpreneur.” Share the love, spread the word, and let’s see where this thing goes. Meanwhile, this grumpy old chef will be over here, sinking back in my chair, serving up Beyond the Pass with a pinch of sarcasm, a dash of cynicism, and a whole lot of grudging affection for this wild, messy, delicious industry we call home. Bon appétit, or whatever. Brian owns The Food Biz a consultancy business in Cape Town and instead of working he tells other people how to work. He can be contacted at [email protected] or 0824929239 Pg | 63
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