“These are young South Africans who have chosen hospitality as their career, honed their craft, and earned the right to compete on a world stage. For FEDHASA, backing them is a powerful statement about the kind of industry we are building – one that invests in its youth and celebrates the culinary arts as a desirable and prestigious career. We would love the support of our industry in this effort,” said FEDHASA Inland Chairperson Gustav Pieterse.

The BackaBuddy crowdfunding campaign, initiated by the SA Chefs Association, has set a target of R1.5 million. The campaign is built on the strength of many contributions, not the size of any single donation.

• 500 people giving R100 = R50,000
• 1,000 people giving R100 = R100,000
• 5,000 people giving R100 = R500,000

Contributions of R50, R100, or R200 make a real difference, and for those unable to donate, sharing the campaign is equally valuable.

The nine-strong team of young chefs comes from across South Africa, from Soweto and Rustenburg to Richards Bay, Durban, and the Western Cape. They trained at some of the country’s finest culinary schools and work in some of its most acclaimed kitchens, among them the Saxon Hotel, Villas and Spa, Four Seasons Hotel The Westcliff, and Marriott Hotel Melrose Arch. They are guided by Chef Donaldson Madubela (Technical Head Coach), Chef Marcus Gericke and Chef Catherine Adonis (Technical Coaches), Pieter Malan (Team Manager), Chef Mahlomola Thamae (Head of Talent), Chef Zana Alvarado and Chef Ras Van Gruene (Deputy Team Managers) and Chef Warren Franz (Team Logistics).

Every member of the team carries a deeply personal food story rooted in South African heritage and family. Seswaa and bogobe. Ujeqe with beef stew. A Sunday seven colours. Kalya spiced with saffron and prunes. Pap and pork trotters. Lamb biryani cooked over the fire. These are the dishes and the culinary traditions that have shaped this team, and that they will carry with them to Luxembourg.

For each and every one of them, the opportunity extends beyond competition.

“I am not only going to Luxembourg as Unami Binda the chef; I am going as a young South African woman carrying the flavours and experiences that shaped me,” said Chef Unami Binda, who works at Four Seasons Hotel The Westcliff.

Chef Phenyo Pooe from 54 on Bath, echoed that sentiment: “It’s about showcasing South African cuisine with modern techniques, honouring the past while proving our food deserves to be celebrated and shared with the world.”

Deputy Team Manager Chef Zana Alvarado captured the team’s collective ambition most simply:

“We are not just taking Team Masakhane to Luxembourg. We are taking a piece of South Africa to the world.”

To donate: https://www.backabuddy.co.za/campaign/take-team-masakhane-to-luxembourg
Campaign hashtag: #BackTeamMasakhane

For tailor-made donation discussions or partnership enquiries, contact:
Nwabisa Makumule
Partner Relations Manager, SA Chefs Association
078 272 6909
partners@sachefs.co.za