For many culinary students, the journey into professional kitchens begins with curiosity and awillingness to learn. For Kenny Chivandire (IHS Cape Town, Class of 2025), it has also become a commitment to discipline, growth and steadily pushing his craft further with every opportunity. During his time at International Hotel School, Kenny stepped into competitive culinary environments, refined his skills and embraced challenges that pushed him beyond the classroom. He has already gained experience working in the United States, giving him early exposure to an international kitchen and the realities of the global culinary industry. In this conversation, Kenny reflects on the mindset shaping his journey, what pursuing excellence means to him as a young chef and the lessons he is carrying forward as he continues to grow in his career. When you reflect on your journey at International Hotel School, what are you most proud of? I’m most proud of the standards I set for myself early. At IHS, I realised that technical skill is only one layer of success — composure, discipline and leadership presence are equally important. I focused on building habits that translate internationally: structure, respect for hierarchy and precision under pressure. Those foundations now allow me to operate confidently in high-performance environments. I’m deeply grateful for the mentorship and belief invested in me by Chef Cody Dodgen, Lynn Naidoo, Chef Denica Williams, and many others. Their guidance reinforced a standard I had already committed to — to pursue excellence relentlessly and to represent the institution at the highest level. You stepped into competitive culinary spaces during your studies. How did those experiences shape you? Competition refined my understanding of excellence. It exposed the difference between good and exceptional. Competing taught me that confidence doesn’t come from talent — it comes from repetition and refinement. It pushed me to study technique deeper. In competitive environments, execution must be intentional — every garnish, every temperature, every movement. That sharpened my attention to detail and strengthened my mental resilience. More importantly, it taught me that pressure is a privilege. Embrace the pressure. It reveals who you are becoming. At just 19, you were already standing out in the industry. What mindset helped you push beyond expectations? I approached every kitchen as an audition — not for approval, but for growth. It was always ME versus ME. I never wanted to be the most comfortable person in the room. I wanted to be the most prepared. That mindset created momentum early in my career and positioned me to take on international opportunities ahead of schedule. I wanted the responsibility and I showed up with unquestionable desire. You began working in the United States before graduation. What was that transition like? The transition was immediate and demanding — exactly what I needed. International kitchens operate at a different rhythm. Standards are non-negotiable and performance must be consistent from day one. That experience accelerated my professional maturity and strengthened my adaptability in diverse, multicultural teams. It confirmed that my training and discipline travel well. What has working in the USA taught you about the global culinary industry — and about yourself? It reinforced that hospitality at the highest level is about systems, leadership and consistency. Working in the United States broadened my perspective on scale, efficiency and innovation. It also showed me that I thrive in ambitious environments — spaces where expectations are elevated and growth is continuous. I’ve grown to crave challenges, and I relish any opportunity to smash through my limitations. How did International Hotel School prepare you for working overseas? I believe IHS saw the vibrant flame beyond my spark. IHS emphasised structure and accountability. That preparation allowed me to enter international kitchens already understanding hierarchy, timing and professional conduct. Beyond technique, IHS instilled presence — how to carry yourself, communicate effectively and contribute meaningfully to a team culture. We were always reminded of the challenges and expectations ahead in the elite teams we looked to join, and it pushed me to never settle for any output that was sub-par. You’ve expressed interest in working in a Michelin-star establishment in Europe. What drives that ambition? I am drawn to environments where precision is non-negotiable and refinement is constant. Michelin-level kitchens represent a culture of excellence — where discipline meets artistry. My ambition is not simply to work in such environments, but to grow within them, contribute value and eventually help shape them. Long-term, I see myself operating at the intersection of fine dining, international collaboration and curated culinary experiences. Chef Dominique Crenn is someone you admire for never settling for average. How do you personally define excellence in the kitchen? Excellence is what you do when nobody is watching. It is the willingness to endure long, quiet hours refining your craft, knowing that the spotlight is temporary — but your standard is permanent. When the opportunity arrives, you don’t chase validation. You demonstrate readiness. It is respect for ingredients, clarity of technique and leadership in service. It is understanding that the guest experience begins long before the plate leaves the pass. Excellence is intentional. What advice would you give current students who dream of building an international culinary career? Build discipline first. Exposure follows competence. NEVER stop showing up, those countless hours in the shadows will set you light years ahead when the time comes to display readiness. Be coachable. Seek discomfort. Traveling and competing are powerful experiences, but they mean little without strong fundamentals and humility. The industry rewards preparation and character. Invest in who you are becoming — the opportunities will align accordingly. Kenny’s journey is still unfolding but his experiences already highlight the value of discipline, curiosity and a willingness to embrace challenges early in your career. From culinary competitions during his studies to gaining experience in an international kitchen, each step has contributed to shaping the chef he is becoming. As he continues to learn, grow and pursue opportunities in kitchens around the world, Kenny remains focused on refining his craft and building a… Continue reading Kenny Chivandire: A Young Chef Committed to Excellence
Chef Kuhle Ongezwa Cweti: A Fearless Rising Star in Private Dining
At just 20 years old, Kuhle Ongezwa Cweti is already making her mark in the culinary world as a two-time International Hotel School graduate, having completed Professional Cookery in 2024 and Professional Pastry in 2025. Passionate, driven and unafraid to carve her own path, Kuhle has embraced every opportunity to grow – building her foundation in both kitchens and classrooms and confidently stepping into the world of private cheffing. We had the pleasure of asking Kuhle a few questions about her journey, inspirations and aspirations in the culinary industry. Here’s what she had to share: What inspired you to pursue a career in the culinary industry? I grew up liking to create a mess in the kitchen, cooking for my fellow peers in boarding school and making fast food meals that I would sell to my neighbours. The thought of wanting to learn more about food and how it’s the one of the things that connects people inspired me to want to have a culinary career. I can absolutely say I am enjoying it every step of the way. It’s been nothing but an amazing rollercoaster ride. What is one standout moment or achievement from your time studying that you’re most proud of? We had previously made dumplings before as a practical test and they weren’t in the best shape. We redid them for an exam a few months later and the comment I got from my lecturer regarding how neatly done my dumplings were when I was panicking. I really made me proud of myself. How has your culinary training prepared you for the real-world kitchen environment? I would say without the culinary experience and the training, going out to the industry could be very intimidating and stressful. Having the culinary experience eases things off as you already know how to handle everything that comes with it. I would say that the culinary experience is your foundation and as soon as you experience the real industry, you get to build up on your foundation and find yourself as to what kind of chef you truly want to be. Where are you currently working, or what are you currently focused on in your culinary journey? I am currently a Private Chef. It’s been a year and a few months now. I have been thinking of relocating to another province or hopefully get an agency and go abroad because I just want a change of scenery that comes with learning and new knowledge. I am hoping to find my feet and be able to start a couple of things just to grow myself and my name as a chef in the industry, but I would definitely love to stick to the private chef side of it. What sets you apart from other chefs or culinary graduates?What sets me apart is my crazy amount of passion for what I do. I didn’t enter this industry for money or status – I am chasing a dream of creating the best possible flavours and seeing the joy my food brings to people. My curiosity, creativity and dedication make me different from most culinary graduates. What type of chef do you aspire to be, and what kind of food best represents you? To name a couple of chefs that inspire it would be: Private Chef Themba, Chef Wandile Mabaso, Chef Zanele and Zazi Cooks. I truly inspire to be a fearless chef who loves and appreciates her craft. I would love to be respected and known for my food more than me being the face of it. Right now, I can safely say that the food that best represents me is fast food that meets fine dining, everyday food that has an extra touch of fancy. I also love pastry I am enjoying playing around with different types of sponges and fillings. Why do you think you would be a great fit for a televised cooking competition? I would honestly say that being in culinary school is a competition on its own but without the cameras. I would like to put myself up for a challenge and see where my strengths and abilities are as a chef who’s still trying to find her feet in the industry. Also to have the chance to showcase my talent and skill on wider audience. In the 3 years that I have been in the industry for, I have learnt a lot. Being able to put all the knowledge and skill to such a great project would be just an amazing experience and opportunity to learn more from the other members as well. What type of chef do you aspire to be, and what kind of food best represents you? If I were to describe the food that best represents me, it would be somewhat different – I don’t stick to one set cuisine. My dishes incorporate both French and Asian flavour profiles, making them unique compared to what most traditionally trained chefs use. I have adapted this style into everyday life, and I’d describe it as fast-paced with vibrant flavours and colour. It’s a somewhat unconventional approach, but it has become an important part of my identity and makes me proud to call myself a chef. Why do you think you would be a great fit for a televised cooking competition?I would be a great fit for a televised cooking competition because of my passion, creativity and willingness to experiment with diverse cuisines. I thrive under pressure, enjoy sharing my culinary perspective with others and aim to deliver dishes that are both innovative and flavourful, leaving a lasting impression on the audience. What sets you apart from other chefs or culinary graduates?What sets me apart is my crazy amount of passion for what I do. I didn’t enter this industry for money or status – I am chasing a dream of creating the best possible flavours and seeing the joy my food brings to people. My curiosity, creativity and dedication make me different from most culinary graduates.
