What began as ordinary kitchen chores beside her mother, peeling potatoes, chopping onions, tasting broth, has blossomed into a remarkable culinary ascent.
From the vibrant streets of Mamelodi to the refined kitchens of Pretoria East, Zinhle Skosana’s journey is a stirring testament to passion, perseverance, and the courage to chase a dream one dish at a time.
Now, at just 25, Skosana is fast becoming a rising force in South Africa’s culinary landscape. Her story, rooted in humble beginnings and seasoned with hard-earned skill, is as rich and layered as the sauces she so effortlessly creates, proof that greatness can grow from the simplest ingredients.
In 2023, Skosana took a bold step in her culinary journey by enrolling at Capsicum, South Africa’s leading culinary institution. She graduated as a qualified professional chef from the Pretoria campus in July 2024, a moment she describes as both emotional and empowering.
While her time at Capsicum provided the foundation, she said that most of what she knows now came from throwing herself into the real job in the kitchen trenches.
“What made me choose Capsicum was the fact that it’s internationally recognised and gave me real exposure to the industry. Most of what I know now came from throwing myself into the real job. Being in this industry is not easy; it can be mentally and physically draining. But passion for food is what drives you.”
During her industry placement at Summit Grill and Skybar, Skosana honed vital skills in time management, organisation, and teamwork. The experience was intense, often pushing her out of her comfort zone, but it was worth it.
“There were moments of doubt, raw emotions, and tough days. But each challenge built my confidence and strength. I earned it, one hard day at a time,” she said.
Her dedication during work-integrated learning did not go unnoticed. She was immediately hired after her placement, and today she proudly holds a leadership role.
“Now, I’m the one training students who were once like me. It’s a full-circle moment I’ll always be grateful for.”
As a Senior Head Chef, Skosana manages kitchen operations, trains staff and students, resolves issues, and ensures high culinary standards are met. While she once hoped to take her skills overseas, she proves every day that excellence knows no borders.
Beyond her role as a senior chef, Skosana maintains a demanding professional schedule with deliberate balance and routine. She described her typical day as anchored in discipline and mindful habits.
“In the mornings, after waking up, I start with some stretching and light exercise, followed by a healthy breakfast like an omelette or oatmeal. By late morning I’ll have a fruit snack, tackle urgent tasks, and make space for a mindful lunch break.
“My afternoons are usually reserved for lighter work, emails and secondary tasks. In the evenings, I unwind with dinner, spend time with my family, and either enjoy one of my hobbies or take care of a few household chores,” she added.
When she is not cooking, Skosana runs private gigs under her brand, iChefYENU, showcasing her skills and personal touch to clients who want flavour and flair.
Her greatest passion lies in the art of sauce-making, a craft she believes can transform an ordinary dish into something unforgettable.
“If you open my fridge, you’ll always find eggs, onions, fresh garlic, cheese, butter and milk, the essential building blocks of her creativity,” she said.
Her go-to kitchen tool is the spatula,simple, versatile, and dependable.
“It’s always in control, just like me,” she said.
Despite her impressive achievements at just 25, Skosana sees herself as only getting started. Her sights are set on building a long-lasting career, growing as a leader, and expanding her brand both locally and internationally.
The Star
masabata.mkwananzi@inl.co.za