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Your direct source for the latest updates from the culinary world. This category brings you essential chef industry news and highlights the leading figures shaping gastronomy. Discover major career announcements, restaurant openings, and industry awards.

Explore features on innovative culinary projects and significant events where chefs showcase their talent. We cover chef spotlights, new appointments, and breaking stories impacting the profession. Whether you follow established culinary icons or emerging talents, find timely, relevant information here. Stay informed and inspired by the dynamic world of chefs. Chef industry news with Trade and Taste.

The 5 principles of career success as a chef

Mentoring the Next Generation: From Kitchen Novices to Star Chefs

From Chef to CEO: Why Culinary Leadership in South Africa Is Evolving

Latest in Chef Talk

Chef Shamiso Kadzinga rises fast at Erinvale after graduating from Capsicum. She shares her journey, goals, and a summer starter recipe.
Chef Talk

The call of food was too strong for this chef to ignore

by Kim K

A deep love for food has shaped the career of Shamiso Kadzinga, a resident of Strand. Today, the 29-year-old Zimbabwean-born chef is already making her mark in the Cape Winelands kitchen scene.

Kadzinga joined Erinvale Estate Hotel and Spa in Somerset West as a Commis Chef within a month of graduating from Capsicum’s Professional Chefs Programme earlier this year. She has already moved up to Demi Chef de Partie.

A passion that would not fade

“The most fulfilling careers are often born from passion,” says Kadzinga. “I started cooking for my family at eight. After high school, I took a different path and earned a BA in International Relations from UNISA, but the kitchen kept calling. I knew I had to follow that dream and enrolled at culinary school.”

She has not looked back since.

Driven to learn and create

“I thrive on the creative side of the job. From designing new dishes to catering for dietary needs such as lactose-free, gluten-free, vegan and vegetarian, I enjoy the challenge,” she says.

Kadzinga has mastered hot, cold, and pastry sections, with pastry now her primary focus. “I still have more to learn,” she adds. “I want to master menu planning, build stronger organisational skills, and lead a team one day. Running a kitchen takes structure and communication.”

Global goals, home-grown ambition

Married with one daughter, Kadzinga hopes to study abroad to broaden her knowledge of international flavours and techniques.

“My dream is to travel, learn, and then return home to open my own restaurant,” she says. “I also want to teach and encourage young people to follow their culinary dreams.”

Quick fire Q&A

Five must-haves in your fridge:
Yoghurt, mushrooms, cream, lettuce, feta.

Last meal:
Grilled fish with sautéed mixed vegetables, accompanied by a glass of water.

Foods you avoid:
Pineapple (allergy).

Five dream dinner guests:
Peter Tempelhoff, Siba Mtongana, Reuben Riffel, Theophilous Sunday, Erica Mukisa.

Favourite celebrity:
Gordon Ramsay.

Favourite kitchen tool:
Industrial KitchenAid mixer.

Shamiso’s summer starter: Red wine-poached pear with fried sesame goat cheese

Served with balsamic reduction and roasted walnuts
Serves 2

Ingredients

Sesame goat cheese

  • 100g goat cheese
  • 50g cream cheese
  • fresh thyme and rosemary
  • 1 teaspoon honey
  • salt and pepper

Red wine poached pears

  • 2 firm pears
  • 2 cups red wine (Merlot or Cabernet Sauvignon)
  • ½ cup sugar
  • 1 cinnamon stick
  • 2 cloves
  • 1 orange peel strip
  • ½ teaspoon vanilla extract

Dressing

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • pinch of salt and pepper

Extras

  • Rocket
  • Toasted walnuts, crushed
  • Sesame seeds
  • Oil for frying

Method

  1. Peel the pears, keeping the stems on, remove the seeds, and trim the bases.
  2. Simmer wine, sugar, cinnamon, cloves, vanilla, and orange peel.
  3. Add the pears, cover, and cook for 20–25 minutes, or until tender. Remove pears.
  4. Reduce the poaching liquid to a syrup, then strain and cool.
  5. Mix goat cheese, cream cheese, herbs, honey, salt, and pepper.
  6. Roll into balls, coat them in sesame seeds, and fry until golden brown.
  7. Plate pears, add rocket, cheese balls, and walnuts.
  8. Mix dressing ingredients and drizzle. Serve.
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Apply now for affordable, accredited chef training in KZN with hands-on mentorship at Kayla Ann’s Culinary School.
Chef Talk

Kayla Ann’s Culinary School Opens Applications to Equip South Africa’s Next Generation of Chefs

by Kim K

South Africa’s youngest Eat Out Rising Star (2017) and judge on MasterChef and My Kitchen Rules, Kayla-Ann Osborn has launched Kayla Ann’s Culinary School in Pennington, KwaZulu-Natal—an inclusive, career-focused academy designed to make professional chef training affordable, practical and accredited.

Tackling the skills gap with accessible chef training

With trade talent in short supply and university access limited, the school provides hands-on, job-ready training at realistic fees. Students gain multi-cuisine kitchen exposure plus essential business skills—procurement, costing, and supplier negotiations—alongside wine fundamentals and service excellence to accelerate employability across restaurants, hotels, catering, cafés, and entrepreneurship.

“Culinary education is not just about cooking; it’s about creating opportunities,” says Kayla-Ann Osborn. “We’re here to nurture talent and provide the tools and certifications students need to thrive in hospitality.”

Industry-recognised certifications & short courses

Certified programmes include:

  • Professional Chef Qualification
  • WSET Level 1 in Wine
  • Highfield Diplomas: Professional Chefs, Supervision & Patisserie
  • Specialist Short Courses: Cheesemaking, Artisanal Sourdough, Gelato & Ice Cream
  • Business Fundamentals: Basic finance and startup skills for small hospitality businesses
  • Professional Skills: Wine tasting & pairing, supplier negotiations, coffee/barista training

What sets the school apart

  • Affordable, achievable pathways into the chef trade
  • Direct mentorship from Kayla-Ann and guest chefs
  • Real-world kitchen rotations across bakery, patisserie, fine dining & café service
  • Career support (portfolio building, interview prep, industry connections)
  • Safe, fully furnished accommodation available on site

Applications now open

Spaces are limited (international interest already received).
Apply: email info@kaylaosbornculinaryschool.com with your contact details and a short motivational letter. Eligible applicants will be contacted for an interview.

About Kayla-Ann Osborn

An Eat Out Rising Star and former Executive Chef at The Chef’s Table and Delaire Graff Restaurant, Kayla-Ann Osborn champions seasonality, local producers, and sustainable practice—principles embedded throughout the curriculum.

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Chef TalkFeatured

Young Chefs Reach for Global Stardom

by Richard Van Staden

1st Hot Chef – CAPE GRACE REACHING FOR YOUNG STARS CHEF OF THE YEAR

Mia Wicomb CTIA – CHEFS TRAINING & INNOVATION ACADEMY

The future stars of South Africa’s culinary and hospitality scene are on a path to global recognition, thanks to the Reaching for Young Stars 2025 competition. Now in its 17th year, this initiative by Showcook invites standout students from Cape Town’s top culinary schools to showcase their skills — and seize life-changing international opportunities.

1st ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR_ Anja Büchner CTIA – CHEFS TRAINING & INNOVATION ACADEMY

With heavyweight sponsors like San Pellegrino, Acqua Panna, Cape Grace, KitchenAid, Lancewood, and WWF-SASSI, the programme equips young chefs, bartenders, pastry chefs and hospitality talents for the world stage. These brands bring not only prestige, but a powerful platform. “San Pellegrino and Acqua Panna’s global commitment to the culinary arts makes them integral partners in elevating the competition,” organisers noted.

This year’s event was hosted at Cape Grace, where General Manager Leon Meyer said: “Events like Reaching for Young Stars remind us why investing in youth development is vital for the growth and sustainability of our industry.”

2nd Annika Ebersohn (Beverage) CTIA – CHEFS TRAINING & INNOVATION ACADEMY & ANTHONIJ RUPERT WYNE

The competition spans multiple categories — from hot kitchen to pastry and beverage arts — ensuring diverse talents are celebrated. Winners announced in June include Mia Wicomb, named Cape Grace Reaching for Young Stars Chef of the Year; Anja Buchner, Ultimate Lancewood Pastry Chef of the Year; and Elijah Brauer, Beverage Student of the Year. Brauer also joined teammates Arthur Houston and Matthew Constant of the International Hotel School in winning the WWF-SASSI Sustainability Award.

“Chefs are key to driving change, creating dishes that inspire and create awareness!” said Pavs Pillay of WWF-SASSI.

Guest speaker and MP Ryan Smith inspired the finalists: “Through every dish you plate and every experience you manage, you tell a story of our nation – one of resilience, innovation, and immense talent.”

A standout moment came from Annika Ebersohn, whose gin sour cocktail won the Best ClemenGold Gin Cocktail award with a twist of Limonata foam.

From running Michelin-starred restaurants to launching community bakeries, these young stars dream big. Seven winners are already preparing for three-month internships in France and Cape Cod, followed by local hotel placements.

As San Pellegrino and Acqua Panna send them off, the message is clear: the world is hungry for South Africa’s next generation of culinary talent.

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Chef TalkFeatured

Chef talk : André Hill

by webadmin@mediaxpose.co.za

Executive Chef, Radisson RED Waterfront, Cape Town

At the Heart of Cape Town’s Culinary Pulse

At the helm of the Radisson RED Waterfront Cape Town’s vibrant culinary scene is Executive Chef André Hill, a creative force redefining the art of modern dining in South Africa. Known for his bold approach to food and passion for locally inspired flavours, Chef André crafts each dish with precision, heart, and innovation.

A Culinary Journey Forged in Excellence

With a career spanning top kitchens both in South Africa and abroad, Chef André has sharpened his culinary craft alongside some of the industry’s most celebrated professionals. His journey reflects an unwavering commitment to fusing global techniques with South African soul—elevating local ingredients into unforgettable, world-class experiences.

The Philosophy: Fresh, Local, and Story-Driven

At the core of Chef André’s kitchen ethos is a simple yet powerful belief: food should be fresh, seasonal, and tell a story.

“Chef André’s philosophy centers around the celebration of fresh, seasonal, and locally sourced produce.”

His dedication to sustainability and his ability to weave Cape Town’s culture and culinary heritage into every plate make his dishes both impactful and meaningful.

Inside the Radisson RED Experience

The Radisson RED Waterfront is known for its bold design—and Chef André’s menus follow suit.

“At the Radisson RED Waterfront, Chef André’s menus are as bold as the hotel’s design.”

From plated fine-dining masterpieces to comfort food with a twist, his creations reflect a fearless spirit and creative flair. Expect a contemporary take on Cape Malay flavours, vibrant colours, and show-stopping desserts that delight the eyes as much as the palate.

Beyond the Kitchen

When he’s not orchestrating flavour in the kitchen, Chef André can often be found exploring Cape Town’s bustling food markets and engaging with local artisans and producers. His passion for the city and its people radiates through every dish, creating an authentic dining experience that connects guests to the heart of Cape Town.

Whether you’re a curious foodie or a global traveller, a visit to the Radisson RED Waterfront promises an exceptional meal led by one of South Africa’s most exciting culinary talents—Chef André Hill.

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Chef Talk

Chef Talk: The Numbers Game Behind High-Volume Success

by webadmin@mediaxpose.co.za

Jimmy Eracleous, franchise owner of two of Moo Moo’s top-performing outlets, shares how corporate discipline and operational systems drive restaurant success in South Africa’s toughest market conditions.

When you’re serving hundreds of covers daily in two of the Southern Hemisphere’s largest shopping centres, there’s no room for guesswork. Jimmy Eracleous, who runs Moo Moo Menlyn and Moo Moo Mall of Africa, has built his reputation on turning chaos into clockwork – and the numbers speak for themselves.

For Eracleous, a former international banker who pivoted into hospitality after the 2009 financial crisis, success in commercial kitchen operations isn’t about flair or intuition – it’s about systems, data, and relentless operational discipline.

“Running restaurants at this scale isn’t just hospitality,” he explains. “It’s corporate-level operations – with all the pressure and none of the safety nets.”

The kitchen as command centre

With seating capacities of up to 350 and foot traffic that ranges from business lunches to weekend families and tourists, Eracleous’ kitchens need to handle extreme volume without losing quality or speed. His approach combines hospitality intuition with financial systems thinking.

“Restaurants are chaotic by nature, and my strength is building the systems that bring order to that chaos,” he says. “You need a kitchen that can handle high throughput, floor teams that don’t crack under volume, and an operational engine that never loses tempo.”

Daily operations run like a boardroom rather than a back office. Site visits, structured walk-throughs, reporting reviews, and team check-ins are part of the routine. Weekly meetings with managers cover everything from cost control to customer experience analytics.

“This isn’t about gut feel; it’s about data, clarity, and constant alignment.”

Building teams, not families

One of Eracleous’ strongest operational philosophies centres on team building. He doesn’t run his teams like a family – he builds them like a squad focused on performance.

“Family lets you off the hook. Teams don’t. If you had to pick between your cousin and Messi, you pick Messi. I choose people who want to win, and I coach them to be better every week.”

In South Africa’s challenging labour market, where skills shortages and economic hardship create ongoing staffing difficulties, Eracleous focuses on long-term growth and accountability rather than quick fixes.

“Many of our team members come from under-resourced communities. They may not walk in with polish, but they walk in with hunger. That’s what I invest in.”

Navigating the new reality

The restaurant sector in South Africa has transformed significantly since 2020. While footfall has returned to malls, margins are tighter, input costs are climbing, and diners are more value-conscious than ever.

“Food inflation, energy costs, red tape – these aren’t excuses, they’re just the reality. The only way to compete is to stay lean, stay sharp, and never stop improving.”

For commercial kitchen operators, this means every aspect of the operation needs to deliver measurable value. Waste reduction, portion control, energy efficiency, and labour optimisation aren’t just good practices – they’re survival tactics.

“You can’t just be clever or cute. You have to deliver – on service, on flavour, on timing. The theatre means nothing without execution.”

Technology vs. hospitality

While AI and automation are entering quick-service and international dining models, Eracleous remains focused on what technology can’t replace.

“Robots may work in fast food, but they’ll never replace the soul of hospitality. Dining out is live theatre. It’s laughter, timing, personality, connection. You can’t automate that – and frankly, you shouldn’t.”

However, he acknowledges that smart technology integration – from inventory management to predictive analytics – can support the human elements that make hospitality special.

The daily discipline

For Eracleous, success comes down to consistent execution of fundamentals. His daily checklist reflects the discipline required to run high-volume commercial kitchens successfully.

“Did the lights go on at the right time? Did the food cost land where it should? Did someone leave happier than they arrived? That’s the business. That’s the win.”

As Moo Moo prepares for national expansion into Cape Town, Eracleous sees this as the next test of operational excellence. “Cape Town is a global food capital. It’ll put us in front of international guests and a more design-conscious market. That’s the next big stage.”

The bottom line

In a volatile industry where margins are tight and competition is fierce, Jimmy Eracleous has managed to turn two high-pressure franchise locations into reliable performers – not through shortcuts, but through systems, service, and a relentless focus on getting it right.

For commercial kitchen operators looking to scale or improve performance, his approach offers a clear blueprint: combine hospitality heart with corporate discipline, invest in people who want to win, and never stop measuring what matters.

“Success is in the standards,” he concludes. “Everything else is just noise.”

Jimmy Eracleous operates Moo Moo Menlyn and Moo Moo Mall of Africa, two of the brand’s flagship locations in Gauteng’s premier shopping destinations.

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Chef TalkFeatured

The glow-up of mobile bar services

by webadmin@mediaxpose.co.za

By Temo Mpodi

A decade ago, the hospitality industry looked very different. The emerging ideas of mobile bars are suddenly falling into place in this era. Although hotels had their bars, restaurants had their wine lists, and events happened in traditional venues with fixed setups, things are changing fast. The lines between hospitality sectors are blurring and frankly, it’s about time modern, fast ideas came into play.

The old rules still apply, but not so much anymore. This industry is evolving. Looking back a few years ago, if you wanted premium bar service, you went to a hotel or upscale restaurant. If you wanted a great cocktail at your event, you hoped the venue had a decent bartender. Not anymore.

The founder of Blue Waves Mobile Services, Mamaitse Moyo, and her husband saw the gap and jumped on the idea which is now thriving as Blue Wave Mobile Bar. The mobile bar brings everything to you: five-star hotel-quality service delivered directly to corporate boardrooms, private gardens, and everywhere in between.

“The hospitality experience is no longer confined to traditional venues; it meets the customer where they are,” said Mamaitse Moyo.

According to Moyo, three key things are driving the rise of mobile bar services:

  1. Curated experiences:
    “Clients don’t want to book a venue and hope the service is good. They want to curate every aspect of their experience. When we created tropical cocktails in the middle of winter for a studio launch last year, we weren’t just serving drinks – we created an atmosphere that transported guests somewhere else entirely.”
  1. Storytelling through cocktails:
    “Every cocktail we’ve created for brand launches, from an IT company’s product reveal to a high-end collagen range, tells a story. The hospitality industry is finally understanding that we are not just serving drinks, we’re serving experiences that reinforce brand messages.”
  1. The Instagram effect:
    “Let’s be honest… if it’s not Instagram-worthy, it’s not happening. Our frozen orange spheres for a popular mimosa spritzer brand became legendary not just because they keep drinks cold, but because they create those ‘wow’ moments that get shared. The hospitality industry has had to adapt to a world where every experience is potentially content.”

Flexibility is leading in every field right now – people want fast, high-quality services. Mobile hospitality isn’t trying to replace traditional hospitality; it’s an extension of it, taking the best of what hotels, restaurants, and event venues offer and making it accessible anywhere

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Chef TalkUncategorized

Why every comment counts: What the hospitality industry can learn from restaurant feedback

by webadmin@mediaxpose.co.za

In today’s hyper-connected world, where every diner is also a potential online reviewer, feedback has become one of the most powerful tools in the hospitality industry’s arsenal. A five-star review can drive bookings and visibility, while one negative comment, if left unchecked, can put off prospective guests. But forward-thinking restaurateurs are learning that feedback is much more than a metric. It’s a strategic asset.

At the heart of this evolution is a simple but game-changing idea: every comment counts.

From reviews to relationships

Executive Chef Kerry Kilpin of Steenberg in Cape Town, recently recognised among Africa’s top 10 hotels in Condé Nast Traveller’s 2024 Readers’ Choice Awards, doesn’t just read customer feedback. She builds her restaurant’s development around it.

“Feedback gives us insight into what our guests love, what’s falling short, and what expectations we need to meet or exceed,” Kilpin explains. “It’s not just data – it’s direction.”

For Kilpin and her team, feedback acts as both a mirror and a map. It reflects current performance and also reveals where to go next. “Not every review will result in change,” she adds, “but every one is considered. The key is listening with an open mind – and using that insight to evolve without losing who you are.”

Sourcing with purpose

One comment about fish sourcing sparked a broader shift at Steenberg. “Guests were asking questions about sustainability. It showed us that people care just as much about where their food comes from as how it tastes,” Kilpin says. That prompted a closer collaboration with Abalobi, a South African initiative connecting chefs with small-scale fishers using sustainable practices.

“It wasn’t about changing a dish – it was about strengthening our purpose. Feedback can do that.”

Healthier, lighter, smarter

At Grootbos Private Nature Reserve near Gansbaai, General Manager Sean Ingles echoes this sentiment. Guest reviews helped spark a reimagining of their culinary offering.

“Travellers told us they wanted lighter, healthier options,” Ingles says. “So we transformed our dinner menu to prioritise plant-based dishes, with carefully considered proteins. The result? A fresher, more inclusive dining experience that resonates with today’s guests.”

Ingles adds that quality of food remains the cornerstone, but the delivery matters too. “People want excellent food and genuine, unstuffy service. We empower our staff to be themselves and bring warmth to the guest experience.”

The power of the right platform

Both Kilpin and Ingles recognise the importance of being present, and proactive, on the right platforms. Google Reviews, TripAdvisor, and Dineplan are essential tools in their digital strategy.

“Google is often a guest’s first impression,” Kilpin notes. “TripAdvisor is key for international visibility, and Dineplan is critical for local engagement and bookings. Each plays a unique role in how we reach and respond to our audience.”

To turn reviews into a productive conversation, both teams adopted structured response systems. Every review gets a reply with honesty, consistency, and professionalism.

“At first, criticism felt personal,” Kilpin admits. “Now, we treat it constructively. Positive reviews lift morale and are shared to celebrate great service. Negative ones are teaching moments.”

Ingles agrees. “We respond to every comment, even the unfair ones, respectfully and truthfully. That consistency builds credibility.”

From critique to connection

What’s becoming clear is that this is no longer just about reputation management. The best in the business are using reviews to foster real connections.

“Guests feel involved when they see their feedback being acknowledged,” says Kilpin. “It builds trust, loyalty, and a sense of ownership. They’re not just diners – they’re part of our story.”

Ingles adds, “Sometimes we’re too close to the operation to spot opportunities. Guests offer that outside perspective. If a single suggestion improves the experience for future visitors, everyone wins.”

The takeaway for the industry

In hospitality, service and cuisine are only half the equation. The guest’s voice is the other half and it’s just as critical.

As Kilpin puts it, “We’re not just serving meals. We’re building relationships. Feedback isn’t an interruption; it’s the conversation that keeps hospitality alive.”

For hotels, lodges, and restaurants striving for excellence, the lesson is clear: Treat every review as an opportunity. Whether it’s praise, criticism, or a passing comment, every piece of feedback is a stepping stone toward better service, deeper connections, and long-term success.

Your guests are talking. Are you listening?

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