LISTEN | New programme aims to equip young chefs with skills across Africa
A new initiative called Thuto Africa has been launched to provide young chefs with cross-border training and practical experience across the continent. The program aims to bridge the gap between academic culinary education and the professional hospitality industry.
Why it matters
This program promotes professional development and cultural exchange, potentially strengthening the hospitality sector across African nations.
A new SA initiative is looking to prepare upcoming chefs for careers across the continent by combining classroom learning with practical experience in different African countries.
Thuto Africa, established in 2026, aims to bridge the gap between academic training and the hospitality industry through a 12-month programme that gives aspiring chefs opportunities to work, learn and exchange skills across borders.
The organisation was founded by chef Dibuseng Moshanyana, 34, and chef Anton Vermeulen, a master butcher and meat specialist with more than 40 years’ experience in the industry.
Moshanyana, who was born in Ladysmith, KwaZulu-Natal, and raised in QwaQwa, Free State, said the idea was inspired by her experience working in Botswana and her desire to help young chefs gain practical industry exposure while learning about Africa’s diverse food cultures .
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