Marking a significant milestone for its full-time programme and advanced pastry students, the HTA School of Culinary Art proudly celebrated its annual graduation ceremony.

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Fittingly held on Valentine’s Day, the occasion symbolised not only achievement, but a shared love for the craft of cookery and the culinary profession. The ceremony brought together graduates, proud parents, industry leaders, and HTA faculty in a celebration of discipline, resilience, and accomplishment. This year’s graduating class now steps confidently into the hospitality industry, equipped with the technical skill, practical competence, and professional standards that define HTA training.

The event was honoured by distinguished guests including Coo Pillay, president of the South African Chefs Association, Jeanab Morris-Makhene, head of Africa at City & Guilds, and Catherine Adonis, head pastry chef at Saxon Hotel, Villas, and Spa.

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Duane Riley, of HTA, explained that their presence underscored the strong industry alignment and credibility that HTA maintains within the culinary and hospitality sector. “The ceremony reflected on the graduates’ journey, a path marked by long practical hours, assessments, industry placements, and the refinement of both skill and character. Graduation represents more than completion of a qualification; it signals readiness for the realities of professional kitchens.”

Notable awards for the Class of 2026 were:

• Most improved: Year programme: Ketai Maphosa and Lebohang Moeketsi,
• Highest practical achievement: Year programme: Ketai Maphosa and Molly Read,
• Highest academic achievement: Year programme: Jade Lucas and Atiyya Laher, and
• Director’s award: Year programme: Jade Lucas and Atiyya Laher.

These awards recognise not only technical excellence, but growth, consistency, and commitment throughout the training journey.

Addressing the graduates, principal Carien van Tonder reaffirmed HTA’s commitment to producing chefs who are disciplined, industry-ready, and capable of contributing meaningfully to the evolving culinary landscape of South Africa and beyond. “As the hospitality sector continues to evolve, we remain steadfast in our mission to develop professionals who combine practical competence with resilience and integrity. We look forward to seeing these graduates make their mark in hotels, restaurants, private kitchens, and culinary enterprises across South Africa and internationally. Congratulations to the Class of 2026.”

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