SA Chefs, April 2026

SA Chefs, April 2026: Kobus van der Merwe's indigenous intelligence, the no-show tax, the sober chef, Mastershisanyama and 26 more stories for chefs.

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In this issue

Owning The Narrative Taking back the pen to tell our industry's story.
Welcome to The Conscious Kitchen The President's greetings for the HOSTEX edition.
Beyond The Hype The daily grind of Limpopo's Chef Raiyen Chetty.
The Engine Room of Culinary Excellence A heartfelt thank you to Vulcan Catering Equipment.
A Pause for Peace: The Africa Culinary Cup Moves to 2027 Why the Africa Culinary Cup moves to 2027.
The 2026 Vision: Inside the SA Chefs Business Breakfast Strategic alignment for SA Chefs in the year ahead.
The Babel Effect A survival guide to labour inspections for chefs.
Stop Fighting Over the Tip Jar Why tipping has become a flashpoint in restaurants.
We Pulled the Plug Fail-safe POS systems for the digital blackout.
The Sober Chef Redefining kitchen performance through sobriety.
The Chef’s Body Protecting the industry's most vital asset.
The Veldsman Syllabus Palate lessons from a legend: Peter Veldsman.
Kobus van der Merwe: Indigenous Intelligence in Practice The philosophy of indigenous ingredients.
The Chemistry of the Pass Spekboom reimagined. Techniques for the modern pass.
Ice Plant Precision Managing texture and salinity in the modern brigade.
Kapokbos and Wild Rosemary: The Chef’s Technical Cheat Sheet Harnessing the biological shield of indigenous fynbos.
The Art of the Sour Fig Beyond the jar: the technical soul of the Vygie.
The No-Show Tax: Protecting Your Table Why commitment-based bookings are the new standard.
The Neuro-Plate: Beyond the Aphrodisiac Cliché The real science of romantic dining.
From Township Flames to Tourism Fame Turning township grills into tourism destinations.
Shaping the Future of Culinary Education The committee driving culinary education standards.
Global Spice, Local Fire: Reflections from India The SA Chefs President's reflections from India.
Beyond the Plate Why Sondela Academy is redefining culinary education.
Beyond the white jacket Trevor Boyd on what today's food industry needs.
Hostex 2026 records 16.5% growth in visitor numbers and 60% increase in exhibitors Hostex turns 40 with more visitors and exhibitors.
Engineering Margin and Magic: The Global Pizza and Flatbread Strategy Four sharing flatbreads built from the dry store.
The Culinary Equalizer: Engineering the Future of the Pass The Pacojet 4 as a precision production engine.
The Wors of a Nation Chef Jeff's blueprint for culinary unity.
Dubai Crockocrap Brian McCune on the Dubai Chocolate craze.
SA Food Stories Supporting the stories that shape our food industry.