Beyers Chocolates partners with JHB Culinary and Pastry School

New York – Airis the Chef gets familiar with JHB Culinary & Pastry School

Special guests at Ferrandi-Paris – The French School of Culinary Arts


Contact Us

Address: 244 Main Street

Maboneng Precinct


Tel: 011 024 (JCPS)5277

The school offers many variations of food services such as outside catering, corporate team building, chef’s tables and high teas among others. We are regularly featured at some of Johannesburg’s artisanal food markets; you will find us at Market on Main at the Maboneng Precinct. Neighbourgoods Market in Braamfontein and at the Nirox Sculpture Farm’s in the Cradle of Humankind and other food festivals. These platforms offer our students a vast pool of hands on experience.

Admission requirements:

Applicants must have a Matric qualification or qualification which is equivalent to Matric. We require copies of you recent certificates (Matric Certificate etc.) The intake is limited to 16 students per course to ensure individual attention to each candidate. Previous catering or hospitality experience is favorable, but not required.


We envisage how our youth will contribute to the well-being and sustainability of our fluctuating and distressed economy, but need your help to help them get here.

There are many ways in which one could contribute to this vision, so we call on you to ACT and not just be moved. Act for the impartation of skills. Act for good. Act for a thriving food industry. Act for education. 

Act to create a flourishing economy.

ACT TO MAKE A DIFFERENCE. Act to offer a second chance to someone often has never really had a first chance to begin with. 

We offer the following internationally accredited courses:

City & Guilds certificate in food preparation and cooking (1 year)

City & Guilds diploma in patisserie (1 years)

City & Guilds diploma in culinary arts (2 years)

JHB Culinary & Pastry School opened its doors in June 2012 and is based at 244 Main Street, Johannesburg. The school offers short courses, edutainment classes and full-time City & Guilds accredited diploma and certificate courses.  

Along with the professional training facility we also to train prospective chefs from under resourced communities in and around Johannesburg through the

“Seabiscuit Foundation & Scholarship Fund” which is a non-profit organisation and focuses on skills development and job placement. Our goal is to produce chefs that are productive, employable and independent. We also strive to be growth orientated and in the forefront of “Foodovation” 



Mashudu (Lucky) Masinya

In the true sense of the word “Lucky”, he has been sponsored through for a Diploma in Patisserie in 2015 and a chocolatier’s course in 2016. He was supported by an American Travel group called Nomad-ness Travel Tribe which visited Maboneng in 2014. One of the travelers- Airis the Chef from New York, visited us at the culinary school as a guest chef and she was very impressed with Lucky’s history and positive energy. When she returned to New York she rallied a few of her travel mates to help Lucky get into JHB Culinary & Pastry School, needless to say, the rest is history...

Lucky has had the honor of travelling to London under the City & Guilds of London Institute and be hosted by celebrity Chef Brian Turner. He had the pleasure of working in Raymond Blanc’s two Michelin Star restaurant; Le Manoir aux Quat’ Saisons and to have tea with the Legend, he moved on to Nadell Patisserie, Claire Clark’s high end Pretty Sweet Patisserie and the Ritz London with John Lewis.

Nokwanda (Noxy) Hlengwa

Nokwanda joined JHB Culinary & Pastry School in January for a Certificate in Food Preparation and Cooking however withing the first month of being at the academy we spotted an extreme passion for the industry and that she definitely had the willingness and drive to learn more. She was limited due to financial reason and has been granted a part scholarship for a Diploma in Patisserie. Nokwanda strives to learn as much as possible and her commitment is second to none.

Lyle Britton

Lyle and his twin brother Lesley joined JHB Culinary & Pastry School in January 2016. The pair are so passionate about food that they’re looking at starting their own business.  The twins have been committed themselves to learn all there is about running a business as they want to start their own private chef company “Twins on Plate”. Lyle has been sponsored through the Seabiscuit Foundation to complete a Diploma in Patisserie alongside his twin brother and we wish them all the success in their course and future ventures.