Latest news with #CapsicumCulinaryStudio
IOL News
30-07-2025
- Entertainment
- IOL News
Lucky Mashudu Masinya's journey from Joe Slovo Drive to culinary champion
In an inspiring twist of fate, Lucky Mashudu Masinya, once sleeping under a bridge on Joe Slovo Drive in bustling downtown Johannesburg, has been crowned the 2025 Taste Master South Africa champion on SABC2. In an inspiring twist of fate, Lucky Mashudu Masinya, once sleeping under a bridge on Joe Slovo Drive in bustling downtown Johannesburg, has been crowned the 2025 Taste Master South Africa champion on SABC2. Lucky Mashudu Masinya has marked a momentous milestone is his culinary journey after emerging victorious as the 2025 champion of Taste Master South Africa. From sleeping under a bridge on Joe Slovo Drive in downtown Johannesburg and begging for food to currently being employed as a patisserie lecturer at the Rosebank campus of Capsicum Culinary Studio, Mashinya's journey to success is a testament to the power of perseverance. Reflecting on his incredible journey, Masinya shared, 'I am a Kasi boy who was once homeless and also once lived in a care home. Now, I have won a national competition that I believe will change my life forever. It is never too late to start over. If I can do it, anyone can do it. Never give up - you never know who is watching. ' Taste Master SA, now in its sixth season, showcased the talents of ten contestants over the span of 11 weeks, presenting numerous culinary and baking challenges, both sweet and savoury. Under the meticulous gaze of head judge Zola Nene and various guest judges, Masinya consistently stood out, skilfully blending rustic comforts with fine-dining touches. His culinary creations were not only visually stunning but also rich in flavour, expressing the very essence of his unique life experiences. The emotional high of the competition peaked when Masinya was announced as the winner, resulting in a cash prize of R200 000 from Capitec Bank. 'The moment my name was announced as the winner was totally surreal. My heart dropped and then started beating really fast. My right leg was shaking!' he remarked, recalling the joy of his triumph. 'I have been reliving the moment ever since, it's one of those moments that I'll forever cherish and hold close.' During his competition journey, Masinya found inspiration not only from the challenges but also from the unwavering support of colleagues, students, and friends. 'Every dish that I made on the show reminded me of my family and of home. Food, for me, must feel like a hug,' he commented. Dishes such as creamy chicken pasta, roasted lamb, and indulgent desserts like macarons, tiramisu, and churros with caramel ganache allowed him to translate his memories into intricate culinary experiences. After completing school, Masinya's dream of pursuing a career in patisserie blossomed with a scholarship, enabling him to gain valuable skills and experience. Nearly a decade ago, he revealed that he participated in a remarkable work experience program in London, where he trained alongside culinary icons at The Ritz and Le Manoir aux Quat'Saisons, meeting renowned celebrities. Masinya's aspirations extend beyond his current success; he says he dreams of opening a dessert bar in Johannesburg, taking inspiration from the acclaimed pastry chef Janice Wong's innovative 2am: dessert bar in Singapore. 'South Africa is big on food, but we are not big when it comes to pastry, chocolates, and desserts. So I'm busy steering the life of Lucky in that direction,' he elaborated. Renee Hill, Managing Director of Capsicum, echoed her pride in Masinya's achievements, stating, 'Lucky's culinary style reflects a sophisticated synthesis of artistry and precision. As a patisserie lecturer, he brings profound knowledge of technical pastry techniques while infusing each creation with rustic warmth and aesthetic flair. He is a real asset to our teaching staff and a wonderful inspiration to our students.' Saturday Star
IOL News
30-07-2025
- Business
- IOL News
Women leading the charge: transforming South Africa's food and hospitality sector
Capsicum alumnus Chef Lakie Image: Supplied Ahead of National Women's Day on August 9, the contribution of South African women in the food and hospitality sector continues to gain recognition for its transformative effects. In an exclusive interview, Renee Hill, Managing Director of Capsicum Culinary Studio (CCS), sheds light on the resilience and determination of women in leadership roles within this vibrant industry. Hill emphasises that South Africa's food and hospitality sector is not only crucial for employment and tourism but has also seen women play an increasingly significant role in driving innovation and enhancing customer experiences. "Their unwavering determination to succeed has allowed them to navigate systemic challenges, championing meaningful change while nurturing mentorship, advocating for work-life balance, and promoting diversity and inclusion," Hill notes. Isla Rechner Image: Supplied Leadership roles in this sector have historically been male-dominated, but South African women are now shattering those glass ceilings. Hill highlights how women have shown remarkable resilience in the face of socio-economic barriers, such as gender bias and wage disparities. "Through innovative thinking and community-driven leadership models, they've proven that they can thrive in this competitive climate," she claims. Citing numerous women-owned enterprises—ranging from restaurants and boutique hotels to guesthouses and tourism ventures—Hill points to these as symbols of empowerment. "Women often exhibit a unique management style that emphasises empathy, collaboration, and community engagement,' she explains. 'These attributes enable them to build strong teams and cultivate customer loyalty.' Capsicum Culinary Studio MD Renee Hill Image: Supplied Furthermore, mentorship is emerging as a vital tool for sustaining and fostering female leadership in this sector. Experienced women in leadership roles serve as role models for younger professionals, offering vital support and practical insights that catalyse career growth. 'Structured mentorship programmes and informal networks have become essential in building confidence among women aspiring to ascend the leadership ladder. Women helping women—through formal training or grassroots support—has significantly impacted representation and retention in the industry,' Hill reveals. Yet, challenges remain. Achieving a work-life balance is one of the most pressing issues for women in food and hospitality, given the industry's notorious long hours and high-pressure environments. "Balancing leadership roles with personal and family life requires both institutional support and personal resilience,' Hill asserts. While some progressive employers are beginning to endorse flexible work arrangements, female leaders are actively redefining work culture by prioritising mental health and inclusivity. 'By fostering a culture that values employee well-being, they are not just elevating their own quality of life but also creating healthier work environments for everyone," she adds. Tinotenda Sadziwa Image: Supplied Gugu Wanda Image: Supplied Diversity and inclusion also play a critical role in reshaping the industry. Hill notes that the inclusion of women from diverse backgrounds enriches the sector with varied perspectives and cultural awareness, thus enhancing customer experience. 'Women leaders are championing inclusive hiring practices and creating welcoming spaces that address the nuances of South Africa's complex socio-economic landscape,' she explains. Empowering women from different backgrounds not only furthers social justice but also fosters innovation within the sector. 'The impact of women in South Africa's hospitality arena cannot be overstated,' says Hill. 'Their tenacity and determination have not only broken barriers but have also redefined what success looks like in a traditionally male-dominated field. By centering mentorship, work-life balance, and a commitment to diversity and inclusion, women are shaping the future of South Africa's hospitality industry.' IOL
