It is a profound moment for a young cook or apprentice when they become a part of something: to find a place of purpose as their adolescent ambitions are put through many different practices and perseverations, and where the leadership is equally invested through support and a shared accountability for one’s progress and development. Their career will be built brick by brick, and providing supportive structure to them along the way is vitally important to nurturing the young talent in their journey: both for their future, as well as for the future of the restaurant industry. 

Mentorship
The role of a mentor is fundamental in the growth of any young talent and carries a critical responsibility of ensuring that the mentee is helped, guided and supported in accomplishing their goals and objectives by providing them with the necessary tools to become a better version of themselves.  

Chef Luke Dale Roberts is a mentor to many of South Africa’s top culinary talents, and when the opportunity came to open TTK Fledgelings, his ‘mission statement’ was to provide a residence that supports those from a disadvantaged background to enter the industry by providing the training and additional upskilling through this restaurant:  

“We provide all the training in how to do everything in the restaurant: how to cook, how to serve, how to make coffees, how to shake cocktails… Hospitality is a trade  – it’s a learnership. You can learn it. We have to set a good example from a food perspective, but also an ethical perspective as well,” he says.

 

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From the opposite perspective of the mentee on the mentor, Chef Lihle Mahambehlala, a demi-chef de partie at Eat Out 3-star restaurant FYN, gives her vantage point: “In this industry, one will encounter a couple of people that will contribute to shaping one’s career path in what they impart upon you. The most significant characteristic of a mentor, in my opinion, is a passion for sharing their knowledge, and a transparency in their methods of guidance or teachings.” 

Opportunities for growth
It’s well-documented that the local restaurant industry is critically understaffed – “kitchens can be harsh and the hours long and antisocial – it is a huge adjustment for people entering the hospitality industry for the first time, and as a result, we’ve seen many talented young cooks turn their backs on their cheffing careers,” says Carianne Wilkinson, Vice Principal of Silwood School Of Cookery. But Carianne has noticed positive changes to “the norm”.  

She says, “many restaurants have now dropped to a four-day work week, making a huge positive impact on staff welfare and morale. And for what has always been a historic problem, salaries are now improving too.” 

In order to further one’s self through work experience, there can be a certain “limited access for opportunity” of learning that can oftentimes be a factor in stunting one’s growth. The learning is limited to whatever is on the menu, and if the menu is not evolving continuously, then by extension, one’s evolution in development will stagnate too.  

Dean Moult, Junior Sommelier at Eat Out Woolworths Restaurant of the Year, La Colombe, has an enviable circumstance: “At La Colombe, I am very fortunate to have accessibility and exposure to a vast variety of incredible wines. I am able to taste and experience wines that might not otherwise be possible, and as a result, I am constantly able to broaden my knowledge.”  

Lihle says, “At FYN, I had to adapt to a whole different cuisine, techniques, and skills; as well as refining my palate to a vast variety of new flavours and constant changes to the menu.”  

Identifying talent
The mechanisms used for identifying talent can vary between the leaderships of differing establishments, but the thread that shares a commonality of trait for identifying a prospect is the presence of an “energy” – it’s in the eyes, and heart. It’s a passion and a spirit in their character. The job can be taught, but the personality cannot.  

Chef Jackie Cameron opened the Jackie Cameron School Of Food & Wine in 2015 to focus her passion on teaching. Imparting her vast culinary knowledge from many years previously spent as one of the country’s award-winning chefs, she equips her students in preparation for the industry in order to best succeed.  

Jackie shares: “I can normally see it in the students’ eyes, and how they walk or move. It’s that sparkle and enthusiasm. I am a strong believer that if someone is passionate and obsessive enough, they can learn and ‘perfect’ the skills required – it is easy to teach someone with a teachable spirit.”   

 

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Role players
Restaurants and culinary schools have a shared responsibility to nurture young talent, but the schools are usually where it begins. Chef Merizle Mitrovich, Head Of Faculty at the Institute of Culinary Arts (ICA), shares: “With a deep understanding of the industry’s challenges, strategies are implemented to ensure that students are placed in environments where their strengths are honed and developed. Achieving this is through small lecturer-to-student ratios that allow us to pay very close attention to personality, learning style, and professional aspirations – it’s a personalised approach. While the industry is demanding, preparing students for success involves fostering their emotional intelligence (EQ) alongside their culinary expertise. The intensity of the culinary world is inevitable, but building emotional resilience allows young chefs to navigate stress, communicate effectively and thrive under pressure in their experiences.” 

An outlook for the future
The best environments are built on encouragement and genuine care, so leading with empathy and fostering a culture of learning and development is crucial in one’s staff to nurture their talents and contribute to building their careers. 

Staff fulfil a fundamental functional role in any workplace – they’re vitally important contributors to its success. But contribution should go both ways: deeply passionate hard work in exchange for educational enrichment. In the end, it’s not just about creating exceptional food and unforgettable experiences – it’s about fostering a community of passionate individuals who grow together, ensuring that every step forward contributes to both personal and industry-wide progress.