Taking pleasure in participating in other people’s special moments.
Nyasha Tembedza is the perfect candidate for a career in the food and hospitality industry.
Says the 32-year old Rondebosch resident: “I take pleasure in participating in people’s special moments and being able to facilitate that – in the most efficient way possible – and by removing stress while sharing amazing food and beverages, makes the long hours worth it.”
A third year student at Capsicum Culinary Studio’s Cape Town campus, Tembedza was also recognised in Showcook’s Cape Grace Reaching for Young Stars held recently, when she was placed third in the barista section of the competition.
Firstly, congrats on your win. What a great achievement.
Thank you. Yes, I am over the moon.
What or who inspired you to have a career in the hospitality industry?
From a very young age, my mom has been the hostess with the mostest. We would always have family, friends or church members over and I just found myself baking cakes, scones and making snacks. That somehow snowballed into me taking over a lot of the hosting duties and I fell in love with being a part of people’s special occasions. When I was around 11 or 12, my mother took me to an entrepreneur seminar of sorts, and they asked us to map out our vision. I knew even then I wanted a restaurant that also had a reading nook or small library, with a spa in the back and a venue for events.
What are you studying at Capsicum?
I am doing the Advanced Professional Chef programme. I started off with just the one year Professional Chef programme and fell in love with what I was learning, so enrolled for a further two years. I complete my programme in December and graduate next year.
What were you required to do to impress the Reaching for Young Stars judges?
We had to display an ability to work cleanly, produce consistent coffees in a timely manner and be able to present our hot beverages to the judges. We had to produce two espressos and two milk based beverages that had identical latte art – all within 10 minutes. In theory it is easy but putting it into practice, mixed in with nerves, is a whole different ballgame. Accompaniments such as cookies or chocolates were optional as long as they added to the tasting experience for the judges.
How did you prepare for the competition?
We were fortunate to undergo training with Avanti Coffees – the competition sponsors – and Capsicum also organised practice sessions with Bootleggers so that we could get a better understanding of coffee and improve our skills. I also found myself on sugar and coffee highs late at night or early in the morning as I tried out recipes for the cookies that I presented to the judges. I settled on lemon butter biscuits and chocolate coffee pucks! (When I get my restaurant going, these are 100% going on the menu!)
What were your prizes?
I received a KitchenAid bowl and measuring cups (the beginning of my dream KitchenAid kitchen), a cookbook by Chef Zanele van Zyl (herself a Capsicum alumni), an R400 Scanpan voucher and a big bag of snacks and goodies. And of course my certificate!
What was the reaction of friends and family?
I called my mom, and she started singing with joy. My dad and siblings congratulated me and friends called to compliment and congratulate me. Being far from home – my family all live in Zimbabwe – makes it hard to celebrate with loved ones but I could feel their happiness for me
How did you celebrate?
I cried. I was so happy that all the hard work and worrying had paid off. I then also had a fabulous sushi dinner followed by a big bowl of ice cream.
What would you like to be doing in five years’ time?
Hopefully by 2030 I will have worked abroad, gained experience and made enough money to open a restaurant in Zimbabwe with the vision that has been unfolding over the last three years of being at Capsicum. There are so many contacts I have made and lessons that I have learned during the course of my studies and competitions like this one that will help me set up initiatives similar to Showcook in Zimbabwe, to inspire young, upcoming chefs in that country. Its a long and arduous road ahead but I am very excited for what the future holds.
Is there anything else you’d like to add?
I would like to make a special mention of Capsicum Chef Charl Botha as his encouragement and support throughout the competition was unwavering. I believe that we, as people, are a culmination of all our past experiences. Every single interaction adds to the person you will be tomorrow. That being said, where else was I going to get a chance to learn about being a barista from the best in the business? It has added another skill to my arsenal as an aspiring restaurateur and head chef. One needs to know the ins and outs of all sections of one’s business. I’ve had plenty of experience back of house and this was a great way to start experiencing front of house. Everything happens for a reason, and I have just climbed another rung on the ladder to wherever God is taking me. I highly recommend culinary and hospitality students to participate in any and all competitions if they have the opportunity, but especially Showcook’s Reaching for the Young Stars because it’s at such events that you get to meet and interact with current and future industry leaders.
Capsicum Culinary Studio has two upcoming Open Days at its seven campuses countrywide. These will take place on Saturday, June 28 and Saturday, July 26 from 9h00 to 12h00 and are aimed at those wanting to enrol in the schools’ next intake in July 2025 or February 2026.
For more details contact: chef@capsicumcooking.co.za; telephone 086 111 CHEF (2433), or visit capsicumcooking.com for course information.
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