Skills & Training

In the high-pressure world of professional kitchens, talent alone is never enough. Young chefs rely on mentorship; real, hands-on and shoulder-to-shoulder guidance to develop discipline, creativity and the resilience that the industry demands, an approach that remains a cornerstone of culinary training globally. For Executive Chef Kerry Kilpin, who leads the teams at Steenberg’s Tryn and Bistro Sixteen82, mentorship isn’t an optional extra. It is the beating heart of her culinary philosophy and the thread that has shaped her own journey.

“If it weren’t for mentors, none of us would be where we are,” she says. “Cooking schools provide the foundation, but nothing replaces real-life experience. That’s where chefs are truly made.” Today, Kerry heads two of the Cape’s most sought-after dining destinations while nurturing a pipeline of young culinarians who find opportunities and purpose under her guidance.

Kerry’s own journey is rooted in mentorship. She credits renowned chef Franck Dangereux, whom she worked with for more than 12 years at La Colombe and The Foodbarn, as the defining influence in her career. “That’s where my shaping happened and where my journey really began,” she says. “The way I mentor now is a direct reflection of what I learnt by working beside him for so many years.”

This deep appreciation for mentorship has become foundational to the kitchen culture she has built at Steenberg.

Kerry hosts six to seven culinary students at any given time, a constant rotation that ensures opportunities for both growth and learning. But at Steenberg, mentorship is not limited to interns or culinary-school students only.

“There are people who come into the kitchen with no qualifications at all,” she explains. “Some start in the scullery, move into junior roles, and grow through the ranks. We’ve built a culture of promoting from within.” In Kerry’s view, the most important ingredient is not experience. It is attitude. “Skills can be taught. A hunger to learn, humility, and a strong work ethic are far more important.”

This approach has shaped chefs who have grown into pillars of the Steenberg culinary team. Senior Chef de Partie Nandi Swartbooi, who first joined as a commis chef in 2015, is one such success story. Another is Mbali Mkize, now Sous Chef at Tryn, who began her journey in 2016 as a commis chef and steadily worked her way through the ranks through dedication, talent, and consistent mentorship.

While nurturing young chefs, Kerry also upholds Steenberg’s exacting standards. The kitchen operates under a clear hierarchy, much like a school. For example, the executive chef is the principal, the head chef the deputy, sous chefs are the grade heads, and chef de parties and commis chefs are the teachers and assistants. Each level guides and checks the one below it, ensuring that every dish is carefully reviewed and perfected before it leaves the pass. This layered approach not only maintains Steenberg’s high standards but also creates a space where young chefs can learn, grow, and rise through the ranks with confidence.

“Young chefs need room to grow, but they also need structure,” she says. “That balance is what makes a professional kitchen work.”

Kerry identifies one universal challenge among young chefs: the fear of asking for help. “A strong chef will always ask. A weak one won’t,” she says simply. “In this environment, you cannot do it alone.” Whether the hesitancy stems from intimidation, insecurity, or overconfidence, Kerry makes it clear: collaboration is non-negotiable.
“You can’t plate 20 dishes alone. Teamwork is the backbone of success.” Her message becomes a mantra in the kitchen: “No question is a stupid question.”

Creativity at Steenberg often starts with something unexpected: staff meals. “Staff food is where passion reveals itself. When chefs cook for one another, that’s where you see their flair, their influences and their imagination.”
At Tryn, senior chefs also have full creative control over the amuse-bouche, presenting ideas to Kerry for tasting and refinement.

Menu development is collaborative, with brainstorming sessions that might produce a flood of ideas or none. “Sometimes the idea doesn’t work on the intended dish but works beautifully on another. That is why collaboration is so important.”

Resilience, Kerry believes, comes from leadership by example, consistency, and care. She ensures predictable schedules and invests in comfortable, well-equipped facilities, including an air-conditioned staff canteen where her team can truly relax and refuel. The staff meals are a cornerstone of this approach. Chefs are encouraged to eat well during their shifts, take proper breaks, and enjoy the creative, delicious dishes they prepare for one another. “It’s a tough industry, and you must look after your team. A happy chef equals happy guests,” Kerry says. Beyond food, she fosters a culture of wellness, respect and celebration from supporting each other’s growth to honouring birthdays with personalised cakes and creating a nurturing environment where everyone feels valued.

As a woman leading two top-tier restaurants while raising two children, Kerry hopes her journey inspires others.

“You can be a mother, run two restaurants, and still live a full life. I want young female chefs to see that it’s possible.”

Her advice to aspiring culinary talent is clear! “You must love it. If you don’t love it to your core, it will be too hard. But if you do, it will be the most rewarding path imaginable.”

By Temo Mpodi

The StartUp Tribe saw a gap in the market to fill. What was the gap? Giving people already in waitressing some academy skills to enhance themselves for free

The academy was established at the request of several cities across South Africa to support the millions of incredible individuals working as waiters, recognising that they are often the first point of contact for tourists and the face of the hospitality industry. Take Cape Town, for example, widely regarded as South Africa’s gastronomic capital (if not the world’s), a bucket-list destination for food lovers from around the globe.

The StartUp Tribe is an organisation that operates online academies across more than 455 cities in 30 countries including Cape Town, Tshwane, Ekurhuleni, and many others. Built with no subscriptions, no advertising, and no commercial agenda, the academy exists purely to empower and support the millions of dedicated waiters working throughout South Africa. This initiative stems from a shared acknowledgment by city leaders that waiters often serve as the first point of contact for tourists, making them a vital part of the hospitality ecosystem and key contributors to local economic development.

“Waiters are ambassadors for their cities. They represent the culture, the hospitality, and the values of a place. This free academy is our way of honouring that role and helping them thrive,” said a spokesperson from The StartUp Tribe.

The Waiter Academy includes modules tailored to both beginners and seasoned professionals, covering service excellence, communication skills, upselling techniques, and cultural etiquette, among others. Anyone can access the course at:

www.thestartuptribe.org/bundles/waitressing

Blue Wave Mobile Bar

When we started Blue Wave Mobile Bar almost a decade ago, the hospitality industry looked very different.

Hotels had their bars, restaurants had their wine lists, and events happened in traditional venues with fixed setups. But things have changed, and they’re changing fast. The lines between hospitality sectors are blurring, and frankly, it’s about time.

The Old Rules Don’t Apply Anymore

I have been watching this industry evolve since my husband and I started our mobile bar business after meeting at a wedding where he was a freelance bartender. Back then, 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.

Now? We are bringing five-star hotel quality services 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.

What’s Driving This Change?

Three things are reshaping our industry, and if you’re not paying attention, you’re already behind:

1. 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.

2. Every cocktail we have 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.

3. 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.

The Mobile Advantage

Traditional hospitality venues are learning what we have known for years: flexibility wins. When we serviced the Warner Music Africa Awards in 2023 with frozen cocktails featuring a popular South African cider, we were providing something that hotels or restaurants couldn’t: complete customisation. Mobile hospitality services aren’t trying to replace traditional hospitality; we’re extending it. We are taking the best of what hotels, restaurants, and event venues offer and making it accessible anywhere.

What This Means for the Industry

For Hotels: Your bar doesn’t have to be confined to your building. Partner with mobile services for outdoor events, pool parties, or off-site client entertainment. We have worked with several hotels to extend their hospitality beyond their walls.

For Restaurants: Your expertise can travel. Consider mobile extensions for catering events, popup experiences, or brand activations. Our Lipton summer collaboration showed us how established brands can amplify their reach through mobile partnerships.

For Event Venues: Your space is important, but service is everything. The venues that thrive are those that understand they’re not just renting space, they’re facilitating experiences.

Looking Forward

The hospitality industry is becoming more interconnected, and technology is the bridge. Mobile services can now provide the same level of service tracking, inventory management, and customer relationship management that traditional venues have always had.

The distinction between hotel bars, restaurant service, and event hospitality is becoming less relevant. What matters is bringing professional hospitality services directly to where people celebrate life’s most important moments.

Our clients don’t care that we’re not a hotel bar or a restaurant; they care that we can create the perfect cocktail pairing for their event, whether it’s a corporate wellness day with healthy smoothies or a premium awards ceremony with our signature cocktails.

The Bottom Line

The mobile bar revolution is about hospitality breaking free from traditional constraints. It’s about meeting customers where they are, creating experiences that travel, and using technology to deliver consistent quality regardless of location.

For those of us in the hospitality industry, this shift represents opportunity. The businesses that will thrive are those that embrace flexibility, prioritise experience over location, and understand that great hospitality is about creating moments that matter.

The revolution is already here. The question is: are you part of it?