At the Sense of Taste Chef School, we take pride in teaching and encouraging our full-time students in the following concepts:
- Classical cookery using correct established techniques.
- A keen understanding and respect for quality ingredients and local produce.
- An ethos of sustainability and ecologically responsible thinking: We grow our own herbs in our little urban garden; manage our water consumption responsibly and recycle all our waste.
- Keeping up-to-date with contemporary foodie ideas; new trends and current eateries.
- Social responsibility: Our students make and deliver a weekly soup donation to underprivileged kids at a school in our local area. We are also involved in other charity events during the year, such as the Cupcakes for Kids with Cancer charity.
- Teamwork and self-discipline.
- A passion for great food and dining experiences.
- Individuality and self expression.
Under the Expert Guidance of
Chef Peter Ayub
Chef Peter is actively involved in the hospitality industry and has spent his career working in hotels, restaurants and commercial kitchens both locally and internationally. Quite a number of these establishments, he has owned in partnership with other like-minded individuals.
All classes are taught personally by Chef Peter with the brilliant assistance of Chef Nicole De Wet and Chef Byron Thebus. Together Chefs Peter, Nicole and Byron share a wealth of experience and industry knowledge with the students.
Chef Peter Ayub graduated from The College of Technology, Dumfries, Scotland, after completing his course in Professional Cookery. He then spent the next 15 years working in positions as General Manager as well as Executive Chef at establishments including: Docks Restaurant; Clifton Beach House; Carnivore Restaurant; Misty Hills Hotel and Conference Centre; Mike’s Kitchen; The Porterhouse Group, The Fedics Group. Then 15 years ago, he opened The Sense of Taste Catering Company, a highly successful company, specializing in high-end gourmet and corporate events.
It has been a lifelong dream of his to have a Chef School, as Chef Peter absolutely loves teaching and sharing his incredible knowledge. The Sense of Taste Chef School opened its doors 6 years ago and proudly has grown from strength to strength.
When the opportunity arises, Chef Peter loves to spend time in other kitchens around the world to learn and share with other Chefs...Istanbul, Hong Kong, Bangkok, Las Vegas, Moscow stand out for him as some of the best spots that he has had the privilege of cooking in!
The Sense of Taste Chef School is Chef Peter’s key and primary focus, although he has many requests to do exclusive events, he no longer does these. His passion for teaching and developing culinary minds, is what drives and motivates him. And what he loves to do!
Chef Peter also appears regularly as a guest chef on The Expresso Morning Show on SABC 3 as well as on Radio Stations including KFM Radio, Good Hope FM Radio and The Voice of The Cape Radio, Two Oceans Vibe Radio, Hashtag Radio. He has also been a guest chef on Top Billing and Pasella. Together with VIA TV (Channel 147) – he was the Programme Chef for TV series Die Eet Orloog
The Sense of Taste Cook Book was published 3 years, and is available at all major bookshops, as well as online. See where you can get a copy here.
Chef Peter has had the privilege to cook for Ruby Wax, Jamie Foxx, Dr Mamphela Aletta Ramphele, The English Cricket Team, Beyoncé & Jay-Z as well Kim & Khloe Kardashian. A huge honour was to personally prepare the favourite meal (oxtail) of Former President, Nelson Mandela during the opening of the Nelson Mandela Gateway in V&A Waterfront.
Visit Chef Peter’s website here to find our more information
We have created a large and professionally kitted out kitchen with all the up-to-date equipment required of a modern kitchen. Our premises are positioned across the entire first floor of a safe and secure building complex, which affords us a rare view of beautiful Table Mountain. Our theory lessons, exams and tests are conducted in a separate classroom space, which is attached to our small office within the same complex. We have enhanced our typically industrial looking grounds with outdoor tables & chairs alongside umbrellas and herb boxes, and this is where our students enjoy sampling the food they have prepared each day. This constructs a setting which is the most similar to a professional operational environment and sets our students up perfectly, for the reality of working life.