Yurick Warren Campbell
Demi ChefDate Of Birth: 25/10/1983 Profession: Demi Chef De Partie at the Saxon Boutique Hotel, Villa’s and Spa. I started my career as an IT Technician but my love for the Culinary Arts was always there. COVID hit and that was a blessing in disguise. My journey into culinary started just as we came out of COVID. After researching a couple of schools my aunt directed me to JCPS. I enrolled for the diploma in Culinary Arts and from the first day I never looked back. I had some of the basics of a Chef, but through the school I was able to perfect them and learn all about cookery methods and so forth. Through the school I had the opportunity to be part of the Hospitality Team for the FIFA World Cup 2022 held in Qatar which was truly a once in a lifetime opportunity. Through the skills and hard work through doing my industry hours at The Saxon I was offered a job there way before I graduated. Thank you to all the Staff of JCPS my lecturers, our founders, the admin staff, the cleaning staff they have made my journey a great one and all I hope is that I’m making you guys proud and flying the JCPS flag very high. Merci Beacoup
Calvin Venter
Culinary Artist & EntrepreneurCalvin Venter – Culinary Artist, Entrepreneur & Visionary Behind Milan Venue From humble beginnings in Namibia, Calvin Venter’s love for hospitality was sparked at just 10 years old, waitering in his aunt’s restaurant. By 12, he was working as a dishwasher at a local wedding venue, and by 13, mastering the art of peeling and preparing mountains of potatoes. At 14, he became a weekend chef at the same venue, and by 16, Calvin was leading the kitchen at a resort nearby—evidence of his unwavering work ethic and natural culinary talent. At 18, Calvin enrolled at JCPS to earn his diploma in Culinary Arts, completing practical training at various establishments. By 20, he had founded his first business: Events Gents, a fine dining catering company he co-owned with a mixologist. Though the venture ran successfully for two years, Calvin eventually closed it due to limited marketing experience—an experience that only fueled his growth as an entrepreneur. He went on to serve as Executive Chef at a boutique hotel, where a serendipitous encounter with a private guest changed the course of his career. He was offered a role as a private chef with double the pay and a closer location, working in a luxury environment for three years until the COVID-19 pandemic ended that chapter. Venturing out of hospitality, Calvin dove into the world of cryptocurrency, traveling to several countries and broadening his worldview. During this time, he met the love of his life and got married- a turning point that brought him back to his roots. Inspired by his own wedding, which he designed and executed personally, Calvin launched Milan Venue in August 2024. Starting with just one full-time employee, the venue has rapidly grown to a team of 27. Originally hosting small events for up to 40 guests, Milan Venue now caters to events with up to 200delegates, offering full-service packages that include décor, catering, dressmaking, photography, and even officiating services. Today, Calvin Venter is more than just a chef—he’s a visionary who has turned every challenge into a steppingstone. His journey from peeling potatoes to founding a multi-service event powerhouse is a testament to resilience, passion, and the power of reinvention
Fábio Teixeira
ChefMy name is Fábio Teixeira born in Luanda-Angola 1989, I established myself in the hotel business in 2014/2016 where I started my qualification at JCPS with Chef Kelvin and Chef Jarlyne whom I have great admiration and respect for. Since then I joined the hotel industry in 2015, almost finishing my course I opened a delivery kitchen called Frango do Bio’s in a corner of my mother’s house. With its evolution I then opened my first Restaurant in 2017 Frango do Bio’s. In 2018 I then changed the name to Bio’s Restaurant, with the evolution of the first Bio’s restaurant to which I dedicated all my time, I ended up working 14/16 hours a day. In 2021 I opened my second Bio’s Restaurant in a prime area of the capital. Today I have 2 Restaurants, almost 50 employees contributing to the reduction of the unemployment rate in the country and support of many families. With Persistence, determination and love for what you do, anything is possible…
Cossetter Masia
Patisserie ChefAfter receiving a scholarship to the Johannesburg Culinary and Pastry School, I honed my skills in baking and pastry arts. Upon graduating, I launched Costacan Bake, a business specializing in custom-made cakes and gourmet desserts. Today, I operate a mobile dessert trailer, bringing handcrafted treats to events and celebrations across the region. I’m passionate about turning sweet visions into edible art and sharing the joy of baking wherever I go. Instagram: chef_cossetter Email: cossettermasia@gmail.com Based in: Johannesburg
Kopanang Ntokoane
ChefI would describe myself as a passionate, confident, and creative chef who can skillfully plan menus, prepare outstanding food, manage budgets, and lead a team of people to deliver quality of service to your customers. I’m currently based in Florida, USA working as a chef at the one of the most prestigious country clubs here in Florida
Busisa Dhlamini
ChefI am a young vibrant and highly motivated South African who grow up in Soweto and relocated to Pretoria and is currently in United States of America in state called Missouri working as Chef in very nice 5-star hotel located the Ozark’s surrounded with beautiful mountain. I started my hospitality career with Johannesburg Culinary and Pasty School in 2017 and obtained my Culinarily Art qualification also holding European Bartending qualification . I embarked a new international journey in the USA in state called Colorado back in 2019 which I had privilege to work in a 5 star 5 Diamond establishment. The most exciting thing in this industry that you get to learn cultures and cooking style from the people from all over the work that I have come across with.
Esther Botha
ChefIt was in 2012, at the age of 50, Chef Esther decided to do a Chef's course. She was involved in the food industry for a couple of years at the time. She was strongly advised against it by a Chef already in the industry but decided to go ahead and get the training regardless. Chef Esther and her daughter paid a visit to Maboneng one Sunday, when they saw JCPS. Chef Jarlyne was very welcoming to them, took them around the premises and gave all the necessary information. It felt like a cloak had been put on her shoulders and she knew that this was the place and the people she wanted to do her course through! Chef Esther enrolled for the Culinary Arts diploma in 2015 -2016. Two of the most difficult years but also two of the best years of her life so far! Chef Esther was offered a Hospitality teaching position at the end of 2016 and stayed until 2017. Chef Esther then decided to start her very own business from home.
Kganya Molebatsi
ChefI was a culinary student at the JHB Culinary and Pastry School for the years 2017 to 2018. My time at the JHB Culinary and Pastry School was nothing short of amazing because I had learnt a lot and Chef Rayverne, my lecturer, had a great impact towards my growth as an individual young chef and she always encouraged me to love what I do at all times. With all of the knowledge and skill in have gained at the JHB Culinary and Pastry School, it made me to take charge of the opportunities no matter how big or small, that are given to me, such as working abroad at the Broadmoor hotel a five star five diamond in Colorado springs USA. Working abroad for a year was mind blowing and it was an experience of a lifetime. It was everything I expected and more, the long hours, the pressure of peak season and the responsibility of being in charge and owning up to the tasks given to you. But all in all there was room for improvement in each day and with that it made me realize that if I could make it in a big hotel such as the Broadmoor I can make it anywhere with a resilient, strong and positive attitude of cause. I will forever be grateful for JHB Culinary and Pastry and for the platform that uplifts our passion for food as chefs…
Vuyani Rense
ChefI’m Vuyani Rense, a 23year old Alumni from the Johannesburg Culinary and Pastry school (student of the year). I’m currently working at the Driskill hotel in Austin Texas as a Culinary intern/ J1. I will be working in all the kitchen from the bar kitchen, banquets, café(breakfast) and pastry kitchen 3months for each kitchen. People would ask me why work did I choose to work as a intern in a different country? Mainly to get experience in the field and to try different cuisines as it is important as a chef to know different cuisines, culture and learn more about the industry.
Nozithelo Ntini
Commis ChefMy name is Nozithelo Ntini. I am a qualified and experienced Commis Chef with a demonstrated history of working in the hospitality industry. I have a great passion for nutritious food presentation and bespoke novelty pastry items. I am looking to acquire a permanent position within a reputable establishment where skills will be utilized in preparing a wide spectrum of foods as well as help bring the venue to a higher level of success and in turn, further permit to continue professional growth. I am willing to travel and relocate.
Nicola Domingues
Head ChefAlumni Chef Nicola started at the JHB Culinary and Pastry School in 2014, Chef Nicola was one of the very first students that took on the Diploma in Culinary Arts 2-year course and completed it with a distinction in 2015. She then decided to do a Pastry course at that point Chef Nicola was like family. In 2017 Chef Nicola graduated as a Culinary and Pastry Chef. Hard work definitely pays off as today Chef Nicola is the Head Chef of a Portuguese Restaurant in South of Johannesburg.
Lyle Britton
ChefAlumni Chef Lyle started at JCPS in 2016. He was given the Seabiscuit Foundation Scholarship Program at JCPS. He honored his program by working very hard as a student and always giving a helping hand to the school whenever needed. Chef Lyle is now a CDP for a 4-star hotel – Thaba Eco Hotel.
Zithulele Hlophe
ChefI did my Culinary Arts Diploma at JHB Culinary & Pastry School in 2017 to 2018 being a student at JCPS was one of the best decisions that I took, the Lectures were very supportive in every way. I really learnt a lot at the school it shaped me to what I am today, my lecture Chef Rayverne she was like a sister to us she went beyond being a Lecture she would make sure that she educates us about being a chef who knows his/her work. She taught me a lot about the hospitality industry I will forever be grateful for what she has taught me. In JCPS I didn’t just learn about cooking but the school also taught me about opening up a business Chef Kelvin made sure we know how to open a business and what we should expect he also played a huge part in my life as a student. With all the skills and teachings that I gained at JHB Culinary & Pastry School after I completed my Diploma in Culinary Arts, I then decided to go abroad to do my internship in The Broadmoor Resort which is a Legendary Forbes 5 Star, AAA Diamond Resort where I was lucky to work at a restaurant called the Penrose Room which is Colorado’s only Forbes 5 Star, AAA Diamond Restaurant it was an honor and a privilege to work at a restaurant that does Fine Dinning. I was also lucky to work for the Chatham Bars Inn Hotel in Harwich Port (USA), working abroad was a once in a life time experience that I will forever cherish. I would like to thank all the staff all the staff at the JHB Culinary & Pastry School who played a huge part in my journey when i was a student, to my Lecture Chef Rayverne thanks a lot for everything that you taught me I will be forever grateful. In conclusion I would like to say NEVER STOP DREAMING yesterday’s dream can become the reality of tomorrow and the innovation of the future wishing all the young upcoming chefs the best.
Lucky masinya
ChefAlumni Chef Lucky got to travel from South Africa to London for the ultimate work experience. He spent three weeks in some of the top culinary and catering establishments in England, including the Ritz. He even prepared food for the Brit Awards. Chef Lucky is now our Pastry Lecturer and is extremely passionate.