This approach means that when students step into professional kitchens, they\u2019re not \u201cstarting from zero\u201d. They already know what\u2019s expected and how to deliver.<\/p>\n\n\n\n
Learning to Think Like a Chef<\/h3>\n\n\n\n
One of the biggest shifts our students experience is learning independent thinking.
In real kitchens, there isn\u2019t 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\u2019re working in a local restaurant, a lodge in a remote destination, or an international kitchen abroad.<\/p>\n\n\n\n
Opportunities That Travel Further Than Expected<\/h3>\n\n\n\n
Many Sense of Taste Chef School graduates find themselves working beyond South Africa\u2019s borders, gaining experience in diverse culinary environments. These opportunities don\u2019t happen by accident.
They come from:<\/p>\n\n\n\n
- \n
- Strong foundational training<\/li>\n\n\n\n
- Professional discipline<\/li>\n\n\n\n
- A reputation for reliability and work ethic<\/li>\n\n\n\n
- And the confidence to say \u201cyes\u201d when opportunity knocks<\/li>\n<\/ul>\n\n\n\n
Whether it\u2019s 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.<\/p>\n\n\n\n
Redefining What \u201cSuccess\u201d Really Means<\/h2>\n\n\n\n
Not every graduate dreams of Michelin stars, and that\u2019s okay.<\/p>\n\n\n\n
<\/span>\n\n![\"michael-de-hahn\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Michael-De-Hahn.jpeg\")
<\/figure>\nMichael de Hahn<\/h2>\n\n\n\n
\u201cMy 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.<\/p>\n\n\n\n
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 pur\u00e9es and sauces. I enjoyed the responsibility and precision that came with the role, it challenged me in the best way.<\/p>\n\n\n\nThat 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.\u201d<\/p>\n\n\n\n\n\n![\"michael-de-hahn-dubai\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Michael-De-Hahn-Dubai-576x1024.jpeg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"michael-de-hahn-at-](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Michael-De-Hahn-at-Sense-of-Taste-Chef-School-595x1024.jpeg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n\nApply at Sense of Taste Chef School<\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<\/span>\n\n\nTom Bailey<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
He went on to work at Pier Restaurant, as well as La T\u00eate, before moving into the world of superyachts. He is now part-owner of his own establishment, which he opened with two other chefs.<\/p>\n\n\n\n
The Focaccia Bar<\/a> is located at 113 Loop Street, Cape Town<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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 Gal\u00e1pagos and Panama, with an upcoming position in Tahiti.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
\n\n![\"tom-bailey-sense-of-taste-chef-school\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Tom-Bailey-768x1024.jpeg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"tom-bailey-super-yacht\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Tom-Bailey-Super-yacht-766x1024.jpeg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n\nApply at Sense of Taste Chef School<\/a><\/div>\n<\/div>\n<\/div>![\"tom-baily-the-focaccia-](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Tom-Baily-The-Focaccia-Bar-686x1024.jpeg\")
<\/figure><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<\/span>\n\n![\"matthew-brumage\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Matthew-Brumage-1024x1024.jpeg\")
<\/figure>\nMatthew Brumage<\/h2>\n\n\n\n
\u201cI’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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
I then went on to work at Chefs Warehouse – Cape Town, Klein Jan – Northern Cape, Deux Lions – Franschhoek and De Eetkamer – Stellenbosch.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Thank you Sense of Taste for all that you have done and continue to do for me.\u201d
Sense of Taste Chef School celebrates all of these outcomes, because real success is sustainable, personal, and built over time.<\/p>\n\n\n\n\nApply at Sense of Taste Chef School<\/a><\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<\/span>\n\n\nA Foundation That Lasts<\/h2>\n\n\n\n
The culinary industry is demanding. Passion alone isn\u2019t enough.
What Sense of Taste Chef School offers is a foundation, one that supports graduates long after they leave the classroom. It\u2019s 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\u2019t just about where you start.
It\u2019s about having the tools to keep going.
<\/strong>And it\u2019s always rewarding to see that foundation in action. Recently, Sune and Matthew, former Sense of Taste students, stopped by Urban Playground<\/a>. It\u2019s moments like these, catching up and hearing about their continued culinary journeys that remind us what lasting impact truly looks like.<\/p>\n\n\n\n
![\"sune-and-matthew\"](\"https:\/\/senseoftastechefschool.com\/blog\/wp-content\/uploads\/2026\/02\/Sune-and-Matthew-1024x768.jpeg\")
<\/figure><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"