{"id":253,"date":"2026-01-31T11:50:07","date_gmt":"2026-01-31T09:50:07","guid":{"rendered":"https:\/\/senseoftastechefschool.com\/blog\/?p=253"},"modified":"2026-02-17T10:29:16","modified_gmt":"2026-02-17T08:29:16","slug":"from-graduation-to-greatness-celebrating-the-success-of-sense-of-taste-chef-school-graduates","status":"publish","type":"post","link":"https:\/\/senseoftastechefschool.com\/blog\/from-graduation-to-greatness-celebrating-the-success-of-sense-of-taste-chef-school-graduates\/","title":{"rendered":"From Graduation to Greatness: Celebrating the Success of Sense of Taste Chef School Graduates"},"content":{"rendered":"\n

At Sense of Taste Chef School, success is best measured by the achievements of its graduates. Time and again, former students have gone on to build impressive culinary careers, working in respected restaurants, rising through kitchen ranks, and even gaining international recognition. These success stories reflect the school\u2019s commitment to hands-on training, mentorship, and real-world culinary excellence.
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A Chef School That Truly Supports Its Students<\/h3>\n\n\n\n


One of the defining qualities of Sense of Taste Chef School is the ongoing support students receive, not only during their studies, but long after graduation. This is echoed in glowing feedback from alumni who continue to feel part of the Sense of Taste family.
Former student and professional chef Erin Lotz shares:
\u201cAs a former student and professional chef, I completely recommend this school to anyone considering it. The team is phenomenal with the students and takes such good care to support young (and old!) new chefs on their journey into the industry. Chef Peter and Debs not only helped me through my studies, they continue to be an invaluable part of my career and have often supplied wonderful referrals to some great restaurants.\u201d
This level of mentorship and personal investment sets Sense of Taste Chef School apart and plays a key role in the long-term success of its graduates.<\/p>\n\n\n\n

Graduates Thriving in Top Kitchens<\/h2>\n\n\n\n

These success stories demonstrate how Sense of Taste prepares students to grow confidently within professional kitchen environments.<\/p>\n\n\n\n

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Sune van Zyl<\/strong><\/h2>\n\n\n\n

\u201cI wrapped up my Psychology degree in 2022, but by the time I reached the finish line I realised my heart was in the kitchen. I followed that gut feeling to Sense of Taste Chef School, where the team and their food philosophy clicked for me immediately.
While earning my diploma, I got the amazing internship opportunity at UCOOK. This was a total game-changer because it showed me the “behind-the-scenes” magic of the other side of the food industry.
With my diploma in hand, I took my skills to the family business at Hesuta Safaris. As the private chef, I was the face of hospitality for international guests. I got to share South African flavors with our international guests. Plus, I got to work side-by-side with my mom in the kitchen while learning the business\/wildlife side from my dad. I had to adjust quickly to running my own kitchen and coordinating with the team to exceed the guests\u2019 expectations.
Once the safari season wound down, I returned to Cape Town where Debs helped me obtain a role with the amazing team at Out of this Planet Catering and did numerous types of events. Working a huge variety of events refined my kitchen skills and knowledge of different cuisines.
I am ready for the next safari season ahead, armed with a Psychology background (which probably helps more than you’d think when managing a kitchen!), a solid technical foundation, and experience ranging from safari lodges to high-energy catering.\u201d<\/p>\n\n\n\n

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Botho Jibajiba<\/strong><\/h2>\n\n\n\n

\u201cI joined Sense of Taste Chef School in 2017 and graduated in 2019 where we hit the ground running by building strong fundamentals in year one and putting them into real action in year two.
My first internship was at The Shop in Sea Point under Chef Kyle Knight, a bistro-style kitchen where I had the privilege of one-on-one mentorship for six months.
My second internship was at La T\u00eate with Chef Giles, where I learned nose-to-tail cooking, waste management, and creative ways to use what\u2019s often considered \u201cugly.\u201d
During Covid, I returned to Sense of Taste Chef School to cook for the homeless and less privileged.
In 2021 with the support and industry connections of Sense of Taste Chef School I joined *Alphonse Island in the Seychelles, where the independent thinking taught by Chef Peter and Byron truly came to life. I was trusted with my own breakfast menu and full responsibility.
In 2022, again with opportunities facilitated through Sense of Taste Chef School I moved to Germany to work at Schliersee Hof in a Biergarten-style restaurant with an \u00e0 la carte evening menu.
In 2023, I joined the Adina Hotel Munich (Fitzroy Restaurant), where I worked as Business Lunch Chef, creating and costing my own menus, skills rooted firmly in my Sense of Taste Chef School training. Today still with Adina hotel Munich , I work across quality management and guest relations, ensuring brand standards are met while translating kitchen discipline into exceptional guest experiences problem-solving in real time, handling feedback, and continuously improving service delivery.
As Deb’s always said: Surprise and Delight the guest, something I still lead with daily.
Grateful always for the foundation. \u2764\ufe0f\u201d<\/p>\n\n\n\n

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Barbara Bih Ndenge<\/strong><\/h2>\n\n\n\n

\u201dI’m Barbara Bih Ndenge, from Cameroon, Central Africa.
I got accepted into the Sense of Taste Chef School 2023 and got my diploma 2024 after two years of Intensive training and internships.
My dream of becoming a Pastry Chef materialised when I got hired at The Mount Nelson Hotel after my internship with the support and industry connections of Sense of Taste Chef School.
I am extremely grateful for the training from The Sense of Taste Chef School and continuous support in realizing my dream.
I now have a permanent job as the Assistant Chocolatier at the Mount Nelson, A Belmond Hotel.”<\/p>\n\n\n\n

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Apply at Sense of Taste Chef School<\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

Industry-Ready Training That Makes the Difference<\/h2>\n\n\n\n

Sense of Taste Chef School focuses on practical, industry-ready training, ensuring graduates step into kitchens with confidence. Students develop skills in:<\/p>\n\n\n\n