October 4, 2021

SA Chefpreneurs Cape Town Workshop a Success


The South African Chefs Association hosted a two-day entrepreneurship event for SA Chefpreneurs called ‘Road To Recovery’ which took place from 31 September to 1 October 2021.

The goal of this event was to provide chefs with the knowledge they need to become Chefpreneurs by teaching them how to transition from chef to successful entrepreneur and provide them with information to recover after Covid-19.

The second day of the event of the event, which was hosted by Chef Sizwe Cebekhulu, Culinary Director/Corporate Chef Consultant at The Culinarian Consultants, began with a warm welcome, an introduction of the purpose of the day, and the vision of the SA Chefs Cape Town Committee by Chef Jocelyn Myers-Adams, Member Board Of Directors at the South African Chefs Association. She also spoke on the necessity of building a culture of collaboration and support in the industry through mentorship.

Sakhile Mkhwanazi, a business coach, then gave an overview of funding channels. Where he led a Business Coach Workshop on focusing on recruitment, time management in business, profit, team management, and leadership effectiveness. “Leadership makes sure they are in the right jungle. Managers make sure we have the right things in the jungle” says Mkhwanazi.

James Vos, City’s Member of the Mayoral Committee (MMC) for Economic Opportunities and Asset Management, shared the efforts the City of Cape Town have taken to nature and encourage the growth of entrepreneurs in the culinary industry. “Provide a quality product with a lasting experience to give people a reason to visit places,” says Vos.

Chef Bertus Basson also shared his practical insight into the Restaurant Industry providing business set-up and management techniques.

The live event was extremely informative because it covered a lot of material in terms of the present condition of the culinary industry and what to expect in the future by demonstrating practical strategies that small business owners and experts can utilize to run a successful culinary business.

“They gave us tools that we can implement in our business immediately. For example, one of the chefs discussed not having a long menu but keeping it short. Having a long menu you risk the change of selling other products not fresh,” explains Nwabisa Lisa, chef at KwaLisa Soul Food, who attended the two-day event.