Alumnus: Chef Shamiso Kadzinga

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.