Alumni Stories

At just 31, Fungai Rore is living proof that passion, determination, and cultural roots can blend to create something truly extraordinary. Born and raised in Harare, Zimbabwe, Rore’s love for cooking was inspired not by celebrity chefs, but by her father’s home-cooked meals. “My dad used to cook for us often. He always said food was more than just a meal, it was a way to bring people together.” The comforting flavours of Zimbabwean cuisine - sadza, dried meats, leafy greens - shaped her culinary foundation, but it wasn’t until 2024 that Rore transformed her passion into a profession, when she enrolled at Capsicum Culinary Studio’s Cape Town campus, diving head-first into the Assistant Chef programme. “Capsicum gave me more than technical skills,” she says. “It gave me discipline, purpose, and a deep respect for food.” After completing the six-month course, Rore landed a position as a Commis Chef at Rykaarts Restaurant at Longridge Wine Estate in Stellenbosch. Surrounded by vineyards and mountain views, she found herself cooking with intention and quickly caught the attention of her team. Within just a month, she was promoted to Chef de Partie. “We cook with respect for ingredients. It’s more than just food, it’s philosophy, family, and care,” she says. Looking ahead, Rore dreams of launching her own private catering company, where she can fuse her Zimbabwean roots with modern culinary techniques. And, although she’s still early in her journey, she is already leaving a mark, and with every dish, South Africa is tasting the power of heart-led, heritage-rich cooking.

From the lively township of Mamelodi to the refined kitchens of Pretoria East, Zinhle Skosana embodies passion, perseverance, and purpose. At just 25 years old, she’s already making waves in South Africa’s culinary world, proving that when talent meets hard work, dreams really do rise, just like dough in a warm oven. Her story begins at home, in her mother’s kitchen.  “I spent a lot of time with my mom, cooking simple, home-cooked meals. That’s where the spark began,” she recalls. Those early days of peeling vegetables and stirring pots ignited a lifelong love for food that led her to Capsicum in 2023. Drawn by its international recognition and industry connections, Zinhle enrolled in the Professional Chef Programme, graduating in July 2024. Her placement at Summit Grill and Skybar became the proving ground where she learned that real mastery is earned under pressure. “This industry can be mentally and physically demanding,” she admits, “but passion for food is what drives you.” Her dedication didn’t go unnoticed. Upon completing her placement, Zinhle was hired immediately, and today she proudly serves as Senior Head Chef, managing operations, mentoring students, and ensuring every dish leaving her kitchen meets the highest standard. “Now, I’m the one training students who were once like me. It’s a full-circle moment.” Outside of her day job, Zinhle runs iChefYENU, her personal brand offering private dining experiences infused with creativity and flair. With ambition as her secret ingredient, Chef Zinhle Skosana isn’t just cooking food - she’s crafting a legacy that inspires others to follow their passion, one plate at a time.

In a world consumed by fast food and fleeting fads, Chef Lebo Phala stands out as a visionary force for change. From her base in Pretoria East, this dynamic chef, entrepreneur, and cultural custodian is leading a quiet but powerful food revolution through her culinary brand, HL Culinary. Her mission? To reconnect people with the richness of indigenous African cuisine and the wisdom of ancestral nourishment. “Our ancestors understood balance,” Lebo explains. “They lived in harmony with the natural world and that’s the wisdom we need to return to.” Born and raised in Mohlaletse Village, Ga Sekhukhune (Limpopo), Lebo’s love for food began in her mother’s kitchen. “My mother didn’t just feed stomachs, she fed spirits,” she recalls. That legacy of nourishment and intention continues to shape her approach to food today. After earning a Diploma in Food Preparation and Cooking from Capsicum in 2020, Lebo gained experience across several professional kitchens before founding HL Culinary in 2022. The business has since grown into a multifaceted brand encompassing a fine dining restaurant, catering company, pop-up eatery, and a line of indigenous food products like dried morogo and thelele. Lebo’s signature style blends tradition with innovation, reimagining African classics with elegance and precision — think ting ya mabele with beetroot-glazed trout or rooibos-smoked lamb ribs. Each dish is a love letter to Africa’s culinary heritage. Beyond the plate, Lebo is deeply passionate about women empowerment, food education, and cultural storytelling. As a chef, photographer, and mentor, she ensures the visual and emotional essence of African cuisine shines globally. “Food is culture,” she says. “It’s how we heal, remember, and reconnect.”

For 29-year-old Shamiso Kadzinga, a resident of Strand and proud Capsicum graduate, food has always been more than just nourishment - it’s been a lifelong passion. Born in Zimbabwe, Shamiso’s culinary journey began at the tender age of eight when she first started cooking for her family. Today, that early spark has blossomed into a thriving career at the five-star Erinvale Estate Hotel and Spa in Somerset West, where she has already risen from Commis Chef to Demi Chef de Partie within months of graduating.  “The most fulfilling careers are often born not from a straight path but from a burning passion,” she reflects. After earning a BA in International Relations from UNISA, Shamiso realised her true calling wasn’t in academia but in the kitchen. Enrolling in Capsicum’s Professional Chefs Programme gave her the foundation and confidence to follow that dream — and she hasn’t looked back since. Now thriving in the pastry section, Shamiso finds joy in creativity and innovation. “I love developing new dishes and accommodating different dietary needs — from vegan and gluten-free to lactose intolerant. These challenges make cooking even more exciting,” she says. Her goals are as ambitious as her talent — to master menu planning, organisation, leadership, and one day run her own restaurant. Beyond her professional ambitions, Shamiso dreams of studying abroad to explore international cuisines before returning home to share her skills. “I want to inspire young people to follow their passion for food,” she says warmly. Her fridge staples? Yoghurt, mushrooms, cream, lettuce, and feta. Her last meal? Grilled fish with sautéed vegetables. With a KitchenAid mixer in hand and big dreams ahead, Chef Shamiso is proving that when passion leads the way, success is the natural outcome.

At just 28, Chef Sesethu Bukani has already cooked his way from the township of Mdantsane, East London, to the gleaming skyline of Doha, Qatar, where he now works as a Commis Chef at Nobu Doha inside the luxurious Four Seasons Hotel. His story is one of resilience, faith, and relentless ambition—a journey that proves dreams born in humble beginnings can flourish on the world stage. “I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.” Sesethu’s love for food began at home under the watchful eye of his mother. By his teens, he was already experimenting with flavours and running a small food business, Kota Past 9, selling kotas and dagwoods from his home. This passion led him to enrol at Capsicum’s Rosebank campus in 2024, a turning point that gave him both the technical skills and confidence to dream bigger. After completing internships at The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, Sesethu landed a virtual interview with Four Seasons Hotel Doha, which changed his life forever. Today, as Garde Manger Chef, he handles intricate seafood and cold dishes, blending Japanese Peruvian precision with South African soul. “Discipline is everything,” he says. His daily routine, grounded in prayer, healthy eating, and fitness, mirrors his approach to cooking: balance, mindfulness, and consistency. Inspired by simplicity and elegance, Bukani’s culinary philosophy reflects his belief that “less is more.” Looking ahead, he dreams of leading his own kitchen and inspiring the next generation of African chefs. “Your dreams are valid,” he says. “With faith, hard work, and passion, the kitchen can take you anywhere in the world.”

Perseverance and self-belief pays off for Zingisa Memela. If you ever wanted proof that South African culinary graduates are making an impressive impact overseas, you just need to look at Chef Zingisa Memela. Twenty-eight-year-old Memela now finds herself living and working as a chef in Dubai in the United Arab Emirates. After matriculating in 2014, she wanted to go to a chefs school but didn’t have the finances. However, at the start of 2020, her grandmother offered to pay for Memela to pursue her true passion. “I enrolled at Capsicum Culinary Studio in Rosebank, Johannesburg, for their one year Professional Chef Programme. After graduation I started my own catering business which kept me quite busy while applying for jobs around the globe. In 2022, I received an email from a recruiting company inviting me to interview for a position at the Atlantis Hotel in Dubai. I flew to Dubai and have been living and working there ever since.” She explains her current position: “As a Commis chef, I’m responsible for all the prep work in my section. I work in Nobu, a Japanese/Peruvian restaurant with a deep focus on freshness and the highest quality products. Some of my duties include breaking down whole fish and meats, pre-cooking anything that needs to be cooked and making the signature sauces that have made the restaurant famous. When service starts, I’m responsible for preparing the dishes a-la-minute - a French term which signifies a dish is prepared immediately and freshly upon order rather than being prepped or partially cooked in advance. My road to kitchen life was not easy but I am grateful that I am starting my career in Nobu, a world-renowned brand. For me, my story is less about looking back at a career spent abroad and more about how perseverance and belief in oneself will always pay off and help you reach your dreams. Delay is never denial, and I want to encourage people to never be afraid to start over and pursue a different path if they truly believe that’s their calling.”

Meet author and entrepreneur Chef Zanele van Zyl. “My interest in food and cooking began at a young age, growing up in a home where food was central to family gatherings and culture. Watching my elders cook with passion and care inspired me to follow this path professionally,” says Chef Zanele van Zyl, the author of three acclaimed cookbooks. Forty-five-year-old Van Zyl, who is the mother to two girls, says her culinary journey started in 2012 when she was on maternity leave from her job as an IT technician: “I fell in love with cooking and made the decision three years later to launch a second career after attending culinary school.” She chose Capsicum to do a diploma in cooking and food preparation. “Capsicum had a reputation for excellence and offered a practical, hands-on approach to culinary training. I wanted to learn from the best as I knew the school could help turn my passion into a profession and it did! Attending Capsicum gave me the technical foundation I needed, and from there I worked hard to establish myself in the food industry. Today, I’m proud to be a well-known South African chef, cookbook author and food influencer – sharing my passion with a wider audience every day.” Her entrepreneurial nature following graduation led her to start the Cooking With Zanele classes where she continues to teach and share her passion for food with keen foodies in different kitchens across the country. She also decided to publish a cookbook so that those who were unable to attend a class could still access her food which she describes as “relatable and tasty”: “I have always made every effort to make the recipes fuss-free. My specialty is modern South African cuisine – putting a contemporary spin on traditional dishes while staying true to their roots.” To date she has published three cookbooks, the second of which Cooking with Zanele Volume 2 Find Joy in Cooking won the Cookbook of the Year award at the Luxe Restaurant Awards. Her latest offering is Senidlile Kodwa? which is taken from the isiZulu phrase, which means “have you eaten yet?”

There’s no stopping Chef Thando Manyoni. Thando Manyoni’s interest in food and cooking started while still at school. “I made a red velvet cake and the positive reaction from my friends sparked my interest,” he says. “It was something about how what I had made brought the class together, and made everyone happy, made me fall in love with food.” Manyoni (25) is now a private chef living in Wynberg, Cape Town, having achieved Capsicum Culinary Studio’s Advanced Professional Chef Programme and graduating in 2022. “My journey started while I was still studying at Capsicum. I applied for, and was granted, a position at Dolce bakery in Observatory in Cape Town as part of my industry experience requirements. Even though I was based in at Capsicum’s Rosebank campus in Joburg at the time, I really wanted to be in the food media space or product development, and I needed to be in Cape Town to make that happen.” Manyoni completed all her requirements two months after joining Dolce and then successfully applied to Woolworths to join its internship programme for product development. After her internship ended, she moved back to Rosebank to complete her third year and it was during this time, that she was hired to work as an assistant chef on a cookbook shoot for Mokgadi Itsweng’s Veggelicious Cookbook. Halfway through her final year Manyoni entered SABC2’s The Taste Master SA baking competition and made it all the way to the finals. Immediately after the competition ended, Manyoni approached the production company and asked if they would consider hiring her to work on any of their other food-related shows, helping with anything from food styling to recipe writing. A month later she relocated back to Cape Town to accept an accounts manager position where her position involved managing brand campaigns on a TV morning show, copywriting scripts, developing recipes, food styling and directing food videos for TV and social media as well as weekly appearances as the show’s resident chef and later producing and managing cooking competitions. Three years later and Manyoni is now freelancing as a private chef in the Mother City but is also hard at work developing plans and ideas towards producing and hosting her own successful cooking show.

Sham Cerfonteyn’s passion for music and food. As a small girl, Sham Cerfonteyn was more interested in cooking shows than cartoons on TV, and all because of her love of food which was inspired by watching her mother and grandmother cooking in the kitchen. But fate had other ideas, and after leaving school, 34-year-old Cerfonteyn, who resides in Willow Glen in Gqeberha, spent a brief time studying analytical chemistry before venturing into her other big love – DJing. It was only last year that she decided to venture back into the kitchen professionally. “I’d been a successful DJ for over 15 years before I finally decided to go to culinary school. Besides cooking, DJing has always been a passion of mine, and I knew that one day I would tie the two together. Music moved me abroad and enabled me to see and experience a different side of life living and working in the Middle East. A few years later I returned home and found myself walking into Capsicum Culinary Studio’s Nelson Mandela Bay campus and signing up for the school’s one-year Professional Chef Programme.” After graduating, Sham started work at a new family-style restaurant called Elements, which is located in Little Chelsea. ”This has been my biggest accomplishment of my life to date, and I can proudly say that I now run one of three kitchens at the establishment,” she says. Cerfonteyn still DJs on the side, so if she has a weekend gig, she sometimes only gets to bed after 1am and has a few hours’ sleep before her alarm goes off for the start of another day. So where does she see herself in five years’ time? “Definitely owning my own establishment. My ultimate goal is to own a beach bar, combining great street food with amazing music. I firmly believe that good food and good music brings awesome people together. That’s going to be my success story one day!”