Success isn’t always a headline moment.
Sometimes it looks like a young chef confidently running a breakfast service for the first time.
Sometimes it’s packing a suitcase for another country.
And sometimes, it’s simply knowing you belong in a professional kitchen.
At Sense of Taste Chef School, we’ve learned that graduates don’t follow one neat path, and that’s exactly the point.
From Classroom to Kitchen Reality
What sets Sense of Taste Chef School apart isn’t just what students learn, but how they learn it.
Our graduates don’t leave with only recipes memorised. They leave with:
- The ability to think on their feet
- Confidence to take responsibility
- An understanding of real kitchen pressure
- And the resilience required to grow in demanding environments
This approach means that when students step into professional kitchens, they’re not “starting from zero”. They already know what’s expected and how to deliver.
Learning to Think Like a Chef
One of the biggest shifts our students experience is learning independent thinking.
In real kitchens, there isn’t always time for instructions. Decisions need to be made quickly, calmly, and with intention. Sense of Taste Chef School trains students to trust their judgement, take ownership of their work, and understand the why behind every action.
That mindset is what allows graduates to adapt, whether they’re working in a local restaurant, a lodge in a remote destination, or an international kitchen abroad.
Opportunities That Travel Further Than Expected
Many Sense of Taste Chef School graduates find themselves working beyond South Africa’s borders, gaining experience in diverse culinary environments. These opportunities don’t happen by accident.
They come from:
- Strong foundational training
- Professional discipline
- A reputation for reliability and work ethic
- And the confidence to say “yes” when opportunity knocks
Whether it’s island hospitality, European kitchens, or fast-paced urban restaurants, graduates carry the same core values with them wherever they go with the support and industry connections of Sense of Taste Chef School.
Redefining What “Success” Really Means
Not every graduate dreams of Michelin stars, and that’s okay.
Michael de Hahn
“My journey started at De Eetkamer in Stellenbosch, where I spent six months working under Head Chef Marco. Most of my time was in the Cold Kitchen, which really helped me build a solid foundation and sharpen my attention to detail. I also got the chance to step into the Hot Kitchen and I loved the energy and pace of it. That experience definitely sparked something in me.
From there, I moved to Urban Playground, where I worked alongside fellow students from Sense of Taste Chef School, guided by Chef Byron and Chef Peter. It was great being in a space that felt both familiar and professional at the same time. I was able to grow in confidence, push myself creatively, and really start feeling like part of a working kitchen team.
From there I joined De Grendel Winelands, working under Sous Chef Dave (who is now Head Chef). I was based in the Hot Kitchen on the vegetable section, preparing hot vegetables for mains and making purées and sauces. I enjoyed the responsibility and precision that came with the role, it challenged me in the best way.
That short-term internship soon turned into a full-time position, I continued working in the Hot Kitchen at De Grendel. It was a period of real growth for me, refining my skills, gaining speed and confidence, and truly understanding what it means to work consistently at a high standard.
In August 2025, I received an opportunity to work overseas through an ex-student from my culinary school.
I joined DoubleTree by Hilton, Marjan Island, Ras Al Khaimah, UAE, further expanding my international culinary experience through opportunities facilitated through Sense of Taste Chef School.”
Tom Bailey
Tom is a former student of Sense of Taste Chef School. After graduating, the school assisted him in securing an opportunity in the Seychelles, which helped launch his international career.
He went on to work at Pier Restaurant, as well as La Tête, before moving into the world of superyachts. He is now part-owner of his own establishment, which he opened with two other chefs.
The Focaccia Bar is located at 113 Loop Street, Cape Town
Currently, they are offering around 10 different focaccia sandwich options along with a weekly special. They are open seven days a week from 7:00 AM to 5:00/6:00 PM.
For now, the focus is mainly on lunchtime trade, but they are also hosting functions and events. The space offers plenty of room, creating exciting opportunities for growth and creativity.
Over the past few months, Tom has been incredibly busy in Mexico with back-to-back charters. He has taken on a role as Sous Chef aboard the yacht Lonian, travelling through Turkey, Greece, Italy, France, and the Netherlands. He is currently en route to the Galápagos and Panama, with an upcoming position in Tahiti.
He shares that he has learned a tremendous amount over the past year and has thoroughly enjoyed the journey. With several exciting projects in the works back home, life is looking very promising.
Matthew Brumage
“I’m Matthew and I enrolled at Sense of Taste Chef School in 2019, knowing that I had a passion for good, tasty food, but didn’t have a clue on how to cook it.
That’s where Debs, Chef and Chef B come into play. Going through all the techniques from knife skills to Pastry. Teaching one all the necessities to thrive in the cooking landscape.
I then went on to work at Chefs Warehouse – Cape Town, Klein Jan – Northern Cape, Deux Lions – Franschhoek and De Eetkamer – Stellenbosch.
I’m currently working with my parents at Trade Route Coffees. A family coffee business that supplies, sources and roasts various single origin coffee beans.
I’m also actively working on my pizza business called Pronto. Supplying both frozen and fresh neapolitan styled pizzas that focuses on technique and great produce.
Thank you Sense of Taste for all that you have done and continue to do for me.”
Sense of Taste Chef School celebrates all of these outcomes, because real success is sustainable, personal, and built over time.
A Foundation That Lasts
The culinary industry is demanding. Passion alone isn’t enough.
What Sense of Taste Chef School offers is a foundation, one that supports graduates long after they leave the classroom. It’s the reason so many former students continue to grow, adapt, and succeed in their own unique ways, because at the end of the day, success isn’t just about where you start.
It’s about having the tools to keep going.
And it’s always rewarding to see that foundation in action. Recently, Sune and Matthew, former Sense of Taste students, stopped by Urban Playground. It’s moments like these, catching up and hearing about their continued culinary journeys that remind us what lasting impact truly looks like.
