The Stellenbosch-based non-profit company, Stellemploy, celebrated the graduation of nine of its beneficiaries on Thursday 3 March after they completed the internationally recognised Highfield Qualification in Food Production and Cooking.
The group was able to complete the course, thanks to a generous donation from The AALL Foundation. During the year-long programme beneficiaries are trained by lecturer and chef Léta du Toit-October and spend six months doing in-house training, followed by a practical exam, which they must pass before undergoing six months of practical training at various top restaurants in Stellenbosch under the guidance of a chef.
Dr Hannes Koornhof, chairman of Stellemploy’s board and a representative of The AALL Foundation, congratulated the beneficiaries on their commitment and hard work in finishing the programme.
“Today is the beginning of a new chapter and a new stage in your life,” he said. “You have all persevered at the most difficult time in the hospitality industry and you have made it. Any chef will tell you if you want to be a success in this industry you need perseverance and grit.”
The beneficiaries also completed three modules of the SETA-accredited Life Skills programme as part of the chef programme.
The graduation was attended by beneficiaries’ family members as well as individual donors, various philanthropic organisational representatives and corporate donors, including Remgro, Distell, the ALL Foundation and the Jannie Mouton Stigting.
One of the beneficiaries, Inga Mila, worked under the guidance of Chef Adrian Hadlow, who is based at Rupert & Rothchild Vignerons.
“Inga hasn’t had as many opportunities as a lot of us have in South Africa,” Hadlow told the gathering, “but he came into this space and through our interactions he made me think very differently about life. Today he is working here and literally running a section at one of the best restaurants.”
During his practical training at Rupert & Rothchild Vignerons, management was so impressed with Mila’s commitment to his job and his eagerness to learn, that he was offered a position before completing his training.
“Completing this course was not easy, but I want to thank chef Adrian who supported me throughout this journey and who taught me so much,” said Mila.
Another beneficiary, Ongezile Piedt, who completed his internship at Eike under the guidance of chef Kyle du Plooy, was also appointed at the prestigious restaurant on completing his internship.
The other beneficiaries were Raylene April, Keiko Benito, Sinazo Mokoena, Reagan Orsen, Elizabeth Pietersen, Simonè Smith and Renaldo Swarts. Simonè Smith, Reagan Orsen and Inga Mila also respectively received the Best Academic Achiever, the Best Practical Achiever, and the Best All-Round Achiever awards from Stellemploy.
“Today we graduate, but we do not stop learning,” Orsen said. “Our diplomas do not exempt us from advances in our industry, nor do they shield us from society’s opinions or outlooks. They do no not relieve us of the need for credibility, and they do not automatically place us at the top of our leagues. If this school has taught me anything, it is that you earn your right to wear the title ‘chef’ and do that through time, dedication, perseverance, occasionally with a slice of humble pie.”
