Green and Gold, with Luxembourg in sight: SA's young chefs prepare for the world stage - IOL
Nine young South African chefs have earned their national colours. Now, as they prepare to take their place in some of the world’s most demanding competition kitchens, they face a challenge that culinary skill alone cannot solve: raising the money to get there.
Team Masakhane, South Africa’s national junior culinary team, will compete at the 2026 Culinary World Cup in Luxembourg from November 21 to 25. With about 10 weeks remaining, training is intensifying, and so is the call for support.
For these chefs, all under 25, selection followed a rigorous national process run by the SA Chefs Association. Their green and gold colours mark an achievement already earned. Luxembourg offers the opportunity to show what they can do together.
“Team Masakhane is going to Luxembourg to demonstrate that they can plan, create, execute and serve food to international competition standards as a cohesive professional kitchen team,” says SA Chefs president Coo Pillay.
“This is a phenomenal opportunity for our young chefs to showcase their collective talent. More than that, it positions South Africa’s incredible and diverse cuisine and culinary talent firmly on the world stage," Pillay said.
Held every four years, the Culinary World Cup is regarded as one of the hospitality industry’s toughest professional cooking competitions. The 2026 event is expected to bring together more than 2,000 chefs representing 55 countries.
In the Hot Kitchen programme, the chefs must prepare a three-course meal for 70 people. In the Chef’s Table programme, they will present three themed dishes, with judges assessing everything from hygiene and food waste to preparation, technique, workflow, innovation and taste.
Four young black women are part of that effort: Unami Binda of Four Seasons Hotel The Westcliff, Makgobokele Nchabeleng, a private chef, Loyiso Mlondo of 54 on Bath, and Elizabeth Ncube of the Saxon Hotel.
Binda and Mlondo trained at Capsicum Culinary Studio, Nchabeleng at the Chefs Training & Innovation Academy, and Ncube at HTA School of Culinary Art.
Their teammates are Callum Condie of Swiss Hotel School, who trained at SHS South Africa; Ethan Joseph of the Saxon Hotel, an FBI Chef School graduate; and Lesedi Morudi of Four Seasons Hotel The Westcliff, who trained at Capsicum Culinary Studio.
Completing the team are Phenyo Pooe of 54 on Bath, who trained at The Professional Cooking Academy, and Pholoso Sebola of Marriott Melrose Arch, an HTA School of Culinary Art graduate.
Guiding their preparation is head coach Donaldson Madubela, supported by technical head coach Marcus Gericke and pastry coach Catherine Adonis. Team manager and director of competitions Pieter Malan and head of team talent Mahlomola Thamae lead the management support.
But behind the training lies a substantial financial undertaking. Ingredients, equipment and months of preparation must be funded alongside flights, accommodation, visas and competition expenses.
“Our young chefs have earned their place on the team,” says Pillay. “Now they need the greater support of South African business and the wider community to ensure that financial constraints do not stand between them and the opportunity to proudly represent their country.”
SA Chefs is calling on businesses, hospitality groups, food producers, suppliers and individuals to contribute. Donations of all sizes will help cover training and competition costs, while corporate partners can explore sponsorship opportunities.
For the nine chefs, the journey carries the prospect of international experience that could shape their careers long after the competition ends. For the country’s culinary community, it is a chance to help a new generation take its place on the world stage.
Masakhane means “let us build together”. As November approaches, that name gives the team’s appeal its clearest expression: the chefs have earned the colours; getting them to Luxembourg will take a collective effort.IOL
