Through its Powering Culinary Futures campaign, DEFY is helping four young people move beyond financial barriers, develop their confidence and build careers around their love of food.

“South Africa has no shortage of culinary talent,” says Cagdas Fidan, regional marketing director at DEFY.

“What young people often lack is the means to pursue it. The path from ambition to a professional kitchen is shorter than most people think. But it still requires access to the right training, the right environment, and the right support. That’s exactly the gap we’re trying to close.”

DEFY’s partnerships with the Franschhoek Hospitality Academy & Learning Centre and the Jackie Cameron School of Food & Wine give students access to professional training and industry equipment.

For Charleston Philander, Langelihle Mnikathi, Liyathandwa Mzimasi and Akhona Masondisane, these opportunities are turning an interest in food into a career they can pursue with confidence.

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Pride in promise

Charleston completed Grade 12 last year after serving as head boy. His involvement in a community feeding scheme helped him recognise how food creates connections.

Financial constraints initially blocked his planned culinary studies, but acceptance into the Franschhoek academy offered another route.

Knife work has become a particular source of pride. “Do not be scared to take a chance in life,” he advises. “Even when you are not sure if it will work out, you must take that opportunity.”

Langelihle’s path began when Jackie Cameron visited her high school. She enrolled, but had to leave after weeks because of financial difficulties.

When the chance to return came, she overcame self-doubt and the pressure of long hours. “I can confidently work in a professional kitchen now,” she says. “My time management has improved. I can produce dishes with passion, consistency and precision.”

Open doors

For Liyathandwa, mentorship taught her that mistakes are part of learning. Finding familiar DEFY appliances at the academy brought comfort, while training on the stoves improved her multitasking.

Meeting established chefs expanded her view of what hospitality can offer. “This industry can open a lot of doors for you,” she says. “Take the chance.”

Akhona’s interest started in her mother’s kitchen. Although she initially hoped to become a dermatologist, reflection led her back to cooking.

Training taught her preparation, hygiene and consistency. An A+ for one of her first modules reinforced what she could achieve. “Be willing to learn and be open-minded,” she says. “Ask questions because that will help you grow.”

Each student entered from a different starting point, but all four are discovering what happens when talent is given room to develop.

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