Celebrating the Next Generation of Professional Chefs on Valentine’s Day
On 14 February 2026, Duane Riley of BGA facilitated the Graduation of HTA School of Culinary Art where they proudly celebrated their annual Graduation Ceremony at the NH Johannesburg Sandton Hotel, marking a significant milestone for its Full-Time Programme and Advanced Pastry students. Fittingly held on Valentine’s Day, the occasion symbolised not only achievement, but a shared love for the craft of cookery and the culinary profession.
The ceremony brought together graduates, proud parents, industry leaders and HTA faculty in a celebration of discipline, resilience and accomplishment. This year’s graduating cohort now steps confidently into the hospitality industry, equipped with the technical skill, practical competence and professional standards that define HTA training.
The event was honoured by distinguished guests including:
- Coo Pillay, President of South African Chefs Association
- Jeanab Morris-Makhene, Head of Africa at City & Guilds
- Catherine Adonis, Head Pastry Chef at Saxon Hotel, Villas and Spa
Their presence underscored the strong industry alignment and credibility that HTA maintains within the culinary and hospitality sector.
The ceremony reflected on the graduates’ journey, a path marked by long practical hours, assessments, industry placements and the refinement of both skill and character. Graduation represents more than completion of a qualification; it signals readiness for the realities of professional kitchens.
Notable Awards – 2026
Most Improved
1-Year Programme: Ketai Maphosa
2-Year Programme: Lebohang Moeketsi
Highest Practical Achievement
1-Year Programme: Ketai Maphosa
2-Year Programme: Molly Read
Highest Academic Achievement
1-Year Programme: Jade Lucas
2-Year Programme: Atiyya Laher
Director’s Award
1-Year Programme: Jade Lucas
2-Year Programme: Atiyya Laher
These awards recognise not only technical excellence, but growth, consistency and commitment throughout the training journey.
Addressing the graduates, Principal Carien van Tonder’s leadership reaffirmed HTA’s commitment to producing chefs who are disciplined, industry-ready and capable of contributing meaningfully to the evolving culinary landscape of South Africa and beyond.
As the hospitality sector continues to evolve, HTA remains steadfast in its mission to develop professionals who combine practical competence with resilience and integrity.
We look forward to seeing these graduates making their mark in hotels, restaurants, private kitchens and culinary enterprises across South Africa and internationally.
Congratulations to the Class of 2026.
By: Duane Riley
Photo Supplied by: HTA School of Culinary Art
Photographer: Aaron Morris
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