Sense of Taste Chef School
Sense of Taste Chef School

Our philosophy

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.

Our chefs


We do more than merely employ lecturers straight out of cooking college. The Owners of Sense of Taste Chef School are also the Chefs and Lecturers. Both Chef Angie and Chef Peter are actively involved in the hospitality industry and have spent most of their careers working in hotels, restaurants and commercial kitchens. All classes are taught personally by either Chef Angie or Chef Peter. Both these chefs have a wealth of experience and industry knowledge, as well as finely honed skills and expertise which they are passionate about sharing with their students.

Chef Angie

Chef Angie Boyd graduated with a 3-year Grande Diploma in Cordon Bleus Cooking from The Silwood Kitchens Cooking School in 1994. She then spent the next 10 years working as a pastry chef in 5-star Hotels, including: The Fancourt Hotel; The Cellars-Hohenhort Hotel and The Cape Grace Hotel; as well as working as a product developer at Compass Bakery – an exclusive Woolworths Cake supplier. During this time, chef Angie also taught pastry classes at The Culinary Academy and The Higgs School of Good Cooking as well as competing as a pastry chef on the South African Chef’s Team at the Luxembourg Expogast, where they achieved silver medals as a team. After leaving the formal hospitality industry, chef Angie then opened Vanilla House Patisserie, a pastry shop, specializing in Wedding Cakes, celebration cakes and French pastries, which she ran for 9 years, achieving many industry awards during this time. Chef Angie still owns Vanilla House, but currently now only takes exclusive Wedding Cake orders. She appears regularly as a guest chef on the Expresso Morning Show on SABC 3 as well as on Radio Stations including KFM Radio, GoodHope FM Radio and The Voice of The Cape Radio.

Chef Angie shares her favourite recipes on her website, which you can find here.

Chef Peter

Chef Peter Ayub graduated from The College of Technology, Dumfries, Scotland, after completing his course in Professional Cookery. He then spent the next 10 years working as a General Manager at establishments including: Docks Restaurant; Clifton Beach House; Carnivore Restaurant; Misty Hills Hotel and Conference Centre; Mike’s Kitchen; The Porterhouse Group. Then 12 years ago, he opened The Sense of Taste Catering Company, a highly successful company, specializing in high-end gourmet and corporate functions. Chef Peter, partnered by chef Angie, now takes on exclusive functions and events in a more personal capacity. Visit his website here to find our more information. 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!

ON A ROLL-Dog Kitchen, the brain child of Chef Peter, specialising in his all-time favourite food – the humble hot dog! A gorgeous Rockabilly Style diner serving Gourmet Hot Dogs. After a successfully operating for 5 years, it was time to sell up and focus on developing the Sense of Taste Chef School.

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, GoodHope FM Radio and The Voice of The Cape Radio. The Sense of Taste Cook Book has recently been published, 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, 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.

Our Setting

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.

Sense of Taste Chef School