HTA School of Culinary Art celebrates their graduating class

It was a glorious occasion for the young chefs of HTA School of Culinary Art who recently celebrated their graduation.

The ceremony is said to have been one that should never be forgotten. The event’s first speaker was the vice president of the South African Chef’s Association and managing director of HTA training and development Chef Kabelo Segone.

In his speech, he expressed HTA’s gratitude towards Bidfood for ensuring the smooth sailing of the programme since the inception of the first intake about five years ago.

Segone also mentioned how the Covid-19 pandemic had a negative impact on the tourism industry over the past 12 months with a lot of restaurants, hotels, and many other tourist destinations having to cut down on staff and even shut down, the pandemic has really taken its toll. However, this did not deter him from inspiring these young chefs who are eager to take up spaces in local and international kitchens. “Graduates, you all have the capacity to achieve something great. You have already proven that through your being here today. Do not ever underestimate the power of success and do not ever take for granted the opportunities that will present themselves to you along the way.”

He urged the class of 2020/2021 to go out and show the world what it means to be unique. “We are always here to lend an ear or offer advice, so do not be afraid to come back to us, keep in touch with your lecturers, your classmates, and HTA to maintain the bond created. Remember that you are now going out to make an impact in your society and community, the change you require will only be brought about by you.”

After wishing the graduating class luck, he acknowledged the presence of the two Bidfood representatives Kelly Robertson (human capital practitioner at Bidfood), Lindy Arnold (marketing executive at Bidfood) who graced the stage as the professional cookery certificates were being issued to the students individually.