Obi Josephat Chukwuebuka: Culinary Achievements Unveiled

Chef Kuhle Ongezwa Cweti: A Fearless Rising Star in Private Dining

At just 20 years old, Kuhle Ongezwa Cweti is already making her mark in the culinary world as a two-time International Hotel School graduate, having completed Professional Cookery in 2024 and Professional Pastry in 2025.

Passionate, driven and unafraid to carve her own path, Kuhle has embraced every opportunity to grow – building her foundation in both kitchens and classrooms and confidently stepping into the world of private cheffing.

We had the pleasure of asking Kuhle a few questions about her journey, inspirations and aspirations in the culinary industry. Here’s what she had to share:

What inspired you to pursue a career in the culinary industry?

I grew up liking to create a mess in the kitchen, cooking for my fellow peers in boarding school and making fast food meals that I would sell to my neighbours. The thought of wanting to learn more about food and how it’s the one of the things that connects people inspired me to want to have a culinary career. I can absolutely say I am enjoying it every step of the way. It’s been nothing but an amazing rollercoaster ride.

What is one standout moment or achievement from your time studying that you’re most proud of?
We had previously made dumplings before as a practical test and they weren’t in the best shape. We redid them for an exam a few months later and the comment I got from my lecturer regarding how neatly done my dumplings were when I was panicking. I really made me proud of myself.

How has your culinary training prepared you for the real-world kitchen environment?
I would say without the culinary experience and the training, going out to the industry could be very intimidating and stressful. Having the culinary experience eases things off as you already know how to handle everything that comes with it. I would say that the culinary experience is your foundation and as soon as you experience the real industry, you get to build up on your foundation and find yourself as to what kind of chef you truly want to be.

Where are you currently working, or what are you currently focused on in your culinary journey?
I am currently a Private Chef. It’s been a year and a few months now. I have been thinking of relocating to another province or hopefully get an agency and go abroad because I just want a change of scenery that comes with learning and new knowledge. I am hoping to find my feet and be able to start a couple of things just to grow myself and my name as a chef in the industry, but I would definitely love to stick to the private chef side of it.

What sets you apart from other chefs or culinary graduates?
What sets me apart is my crazy amount of passion for what I do. I didn’t enter this industry for money or status – I am chasing a dream of creating the best possible flavours and seeing the joy my food brings to people. My curiosity, creativity and dedication make me different from most culinary graduates.

What type of chef do you aspire to be, and what kind of food best represents you?
To name a couple of chefs that inspire it would be: Private Chef Themba, Chef Wandile Mabaso, Chef Zanele and Zazi Cooks. I truly inspire to be a fearless chef who loves and appreciates her craft. I would love to be respected and known for my food more than me being the face of it. Right now, I can safely say that the food that best represents me is fast food that meets fine dining, everyday food that has an extra touch of fancy. I also love pastry I am enjoying playing around with different types of sponges and fillings.

Why do you think you would be a great fit for a televised cooking competition?
I would honestly say that being in culinary school is a competition on its own but without the cameras. I would like to put myself up for a challenge and see where my strengths and abilities are as a chef who’s still trying to find her feet in the industry. Also to have the chance to showcase my talent and skill on wider audience. In the 3 years that I have been in the industry for, I have learnt a lot. Being able to put all the knowledge and skill to such a great project would be just an amazing experience and opportunity to learn more from the other members as well.

What type of chef do you aspire to be, and what kind of food best represents you?
If I were to describe the food that best represents me, it would be somewhat different – I don’t stick to one set cuisine. My dishes incorporate both French and Asian flavour profiles, making them unique compared to what most traditionally trained chefs use. I have adapted this style into everyday life, and I’d describe it as fast-paced with vibrant flavours and colour. It’s a somewhat unconventional approach, but it has become an important part of my identity and makes me proud to call myself a chef.

Why do you think you would be a great fit for a televised cooking competition?
I would be a great fit for a televised cooking competition because of my passion, creativity and willingness to experiment with diverse cuisines. I thrive under pressure, enjoy sharing my culinary perspective with others and aim to deliver dishes that are both innovative and flavourful, leaving a lasting impression on the audience.