Nine young chefs from South Africa have received national colors and are now preparing to participate in one of the world's most demanding culinary competitions. However, they face a problem that cannot be solved by culinary skills alone—the need to raise funds for the trip.
The South African national youth culinary team, Team Masakhane, will participate in the 2026 World Culinary Cup, which will take place in Luxembourg from November 21 to 25. Training will intensify and calls for support will increase approximately ten weeks before the start.
These chefs, all under 25 years old, passed a rigorous national selection organized by the South African Chefs Association (SA Chefs). Their green and gold colors signify what has already been achieved. Luxembourg offers them the opportunity to demonstrate their collective abilities.
The President of SA Chefs, Koo Pillay, stated that 'Team Masakhane is going to Luxembourg to show that they can plan, create, execute, and present food according to international competitive culinary team standards.' He added that this is 'a phenomenal opportunity for our young chefs to showcase their collective talent. Moreover, it asserts the incredible and diverse cuisine and culinary talent of South Africa on the world stage.'
The World Culinary Cup, held every four years, is considered one of the most challenging professional culinary contests in the hospitality industry. The 2026 event is expected to bring together over 2000 chefs from 55 countries.
As part of the 'Hot Kitchen' program, the chefs must prepare a three-course meal for 70 people. In the 'Chef's Table' program, they will present three themed dishes, which will be judged by judges based on criteria such as hygiene, food waste minimization, preparation, technique, workflow, innovation, and taste.
The team includes four young Black women: Unami Banda from Four Seasons Hotel The Westcliff, Makgobokele Nchabeleng, a private chef, Loiso Mlondo from 54 on Bath, and Elizabeth Nkube from Saxon Hotel.
Banda and Mlondo trained at Capsicum Culinary Studio, Nchabeleng at Chefs Training & Innovation Academy, and Nkube at HTA School of Culinary Art.
Their teammates include Callum Kondi from Swiss Hotel School, who studied at SHS South Africa; Ethan Joseph from Saxon Hotel, a graduate of FBI Chef School; and Lesedi Morudi from Four Seasons Hotel The Westcliff, who trained at Capsicum Culinary Studio.
The team is completed by Fenyo Pue from 54 on Bath, who studied at The Professional Cooking Academy, and Foloso Sebola from Marriott Melrose Arch, a graduate of HTA School of Culinary Art.
The team's preparation is overseen by head coach Donaldson Madubela, technical head coach Marcus Gerike, and pastry coach Catherine Adonis. Management support is provided by team manager and competition director Peter Malan, and the team's talent leader is Makhlomola Tamae.
However, there is a significant financial burden behind the training. Funding is required for ingredients, equipment, months of preparation, as well as travel, accommodation, visas, and competition fees.
Pillay emphasized: 'Our young chefs have earned their place on the team. Now they need great support from South African business and the wider community so that financial constraints do not stand between them and the opportunity to proudly represent their country.'
SA Chefs is appealing to businesses, hotel groups, food producers, suppliers, and individuals to contribute. Donations of any size will help cover training and competition costs, while corporate partners can explore sponsorship opportunities.
For these nine chefs, this 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 the new generation secure its place on the world stage. The word Masakhane means 'let's build together,' and as November approaches, this name most clearly expresses the team's call: the chefs have earned their colors; reaching Luxembourg will require collective effort.