The Singita School of Cooking (SSC)
opened its doors in South Africa
in 2007 with two ideas in mind: to
increase the skills levels in lodge
kitchens, and to provide sustainable
opportunities for the surrounding
communities. Today the SSC offers a
rigorous, 12-month course that sees
students drawn from local communities
untying their brand-new knife rolls in
March each year. Serving both Singita
Lebombo and Singita Sweni Lodges,
the program combines theory
components in the cooking school,
with intense practical training in lodge
kitchens. In 2017 the school had 150
applicants for just nine positions. As
students graduate the program, some
are offered spots in Singita’s kitchens,
while others are recruited by lodges
in the region. Celebrating a decade
in existence, the Singita School of
Cooking has seen 60 students having
found new careers as professional
chefs, and the current students are
now gearing up for the big move to an
exciting new facility at Singita
Lebombo Lodge early in 2018.
The new cooking school has
been constructed in the style
of a demonstration studio and
is located between the dining
area and the kitchen of Singita
Lebombo, giving guests a chance
to interact with students. All
training will be done by Singita
chefs, and students will have the
opportunity to cook for guests.
prime example of the Singita School
of Cooking’s efforts coming to life
as intended. After completing the
demanding professional cooking
qualification at SSC, she joined
the kitchen team at Singita Kruger
National Park as a commis chef and,
through hard work and determination,
has been promoted through the ranks.
In January 2016, she was taken under
the wing of Liam Tomlin, award-winning
Cape Town chef who has recently
taken leadership in Singita’s new food
concept. TK traveled to Cape Town,
South Africa, a huge move in itself,
where she enhanced her skills and
earned the respect of her peers with
her positive attitude and eagerness to
learn. Now, TK is living in New York
and working as an intern for Blue Hill at
Stone Barns.
Singita COO Mark Whitney says, “The
Singita School of Cooking provides
an opportunity to completely change
the lives of young people from the
rural communities near our lodges.
TK’s internship with Blue Hill at Stone
Barns will provide her with invaluable
international experience in a highly
acclaimed kitchen that she can bring
back to the hospitality industry in
South Africa. We are very grateful to
Blue Hill for welcoming TK into their
family and giving her this once in a
lifetime opportunity.”
The impact of Singita’s community
work is integral to the company’s 100-
year conservation purpose to preserve
and protect large areas of African
wilderness for future generations. As of
now, the various development projects
underway in South Africa, Zimbabwe
and Tanzania and the significant
number of local employment
opportunities offered by the lodges
have an impact on an estimated 7,000
family members. The success of the
Singita School of Cooking has now
extended to Tanzania where Singita
operates a second cooking school, now
in its second year.
The SSC makes a real difference
to the lives of each student and
their families, by teaching these
young people a lifelong skill that
will provide an income to help
support their immediate relatives
as well as the wider community.
The effect is social upliftment
through inspiration and
leadership, a thriving community
and a new generation of skilled
young people.
Talented young
chef Tsakane Khoza (TK) is a
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