Ten young South African chefs are preparing to take the country’s culinary talent to the world stage when the Mashakane team competes at the Culinary World Cup in Luxembourg in November.

They were announced at a press conference held at the School of Tourism and Hospitality at the University of Johannesburg in Auckland Park.

For private chef Makgobokele Nchabeleng and pastry chef Loyiso Mlondo, being selected as part of the 10-member team is both a career milestone and a responsibility to represent something bigger than themselves.

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“We’re not just representing ourselves, but we’re representing our trade as a country, and we’re also representing other young talent,” said Nchabeleng.

The team brings together chefs with different specialities, from pastry to cold kitchen and other culinary disciplines, with each member expected to contribute a particular skill to the competition.

Hunger for success drives young culinary talent

Head coach Donaldson Madubela said the hunger among the chefs has stood out from the beginning. Despite their day-to-day jobs, the young chefs have made time to practise, train and collaborate, driven by the opportunity to represent their country internationally.

“What stood out for me was that, out of your day-to-day work, you still have time to practise and collaborate with your team members,” Madubela said.

For Mlondo, the journey to Luxembourg has been a long way from the childhood kitchen where his passion for food began.

Cooking shows first captured his imagination, while his mother, grandmother and aunt encouraged him to get involved in the kitchen. His aunt, in particular, would call him over when she was baking, helping him develop his love for pastry. Now, he is preparing for his first trip abroad.

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“I get a stamp on my passport,” he joked, but the significance goes far beyond travel.
South Africa is the only African country competing, making the opportunity particularly meaningful for the team.

“It means a lot to me,” said Mlondo. “I’m truly thankful for the opportunity.”

Nchabeleng sees representing South Africa as a validation of years of hard work and a chance to demonstrate what she can do on an international platform.

Building confidence under high pressure

Yet the preparation has not been without its challenges. For Nchabeleng, one of the biggest battles has been convincing herself that she belongs at this level.

“You’re here because you’re capable of doing it,” she said, describing the mental shift required to step into the competition with confidence.

Training has also taught the chefs how to work under pressure and alongside people with different personalities, opinions and skill sets.

That spirit of collaboration is captured in the team’s motto: ‘Let’s build each other.’ For Nchabeleng, that means sharing knowledge.

Each chef arrives with their own expertise, and the training process has allowed them to learn from one another.

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Mlondo said the support becomes particularly important when the pressure rises. “We tend to get thrown into hot water a lot,” Nchabeleng said, while Mlondo added that supporting one another helps maintain team morale and momentum.

The team’s biggest strength, according to Madubela, is its ability to produce flavourful food to a high standard.

There are still decisions to be made about exactly where each chef will be positioned in the competition kitchen, where only six chefs can work at a time. The remaining team members must also be ready to step in if needed.

But the team is already thinking beyond the competition. Madubela hopes the experience will expose the young chefs to international culinary trends and techniques while allowing them to network with chefs from around the world.

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