Alumnus: Mduduzi Ngwenya

Bringing people together through food.

For Capsicum alumnus Mduduzi Ngwenya, food has always been more than just sustenance - it’s also a way to bring people together. His passion for cooking was sparked in high school when his older sisters would return home during university breaks and prepare meals that strayed from the family’s usual staples like sorghum with beans or maize meal with stew.

“Suddenly, we were having pastas with creamy sauces, cottage pies, even soufflés,” he recalls. “It made me realise that food can transform an ordinary day into something special and bring the whole family to the table.”

Ngwenya pursued his culinary dreams by enrolling at Capsicum’s Boksburg campus. But, after two years, he paused his studies to work in the kitchen of an insurance company canteen; and then the Covid lockdown halted everything. Retrained and reflective, he made the decision to return to complete his Advanced Culinary Chef Programme.

After graduating in 2022, Mduduzi landed a role with the renowned Food by Andrew Draper catering company in Muldersdrift and that was followed in 2024 by an offer to join Qatar Duty Free as a Commis Chef, working across five restaurants at Doha’s Hamad International Airport.

“It’s intense, with 12-hour shifts, but I’m learning a lot,” he says. On his days off, he explores Doha’s vibrant culinary scene and connects with chefs from around the world.

Mduduzi also owns a catering business, Grills Catering, which began during a Capsicum market day. Though currently on pause, he plans to revive and expand it by 2028.

Despite his success abroad, home is always on his mind. “I miss my family,” he says. “One day soon, I’ll cook for all of them again - a meal that brings us back together.”