1st Place in each category from left: LH Louw (2023 Best Advanced Diploma), LE Ramoroko (2023 Best 3rd Year Extended Programme, ECP), MG Mokoena (2023 Best 1st Year Diploma), M Lefu (2023 Best 1st Year Extended Programme, ECP), NN Ngcosane (2023 Best 2nd Year Diploma).

On 22 August 2024, the Central University of Technology (CUT) Hotel School held its annual Prestige Awards ceremony, celebrating the academic achievements of the class of 2023. A total of 28 students were honoured including new awards for the best culinary student and the best food and beverages student, as well as a student’s choice award for the academic and support staff.

Special Awards from left: O Mholo (2023 Operational & Support Stuff Excellence Award), TJ Pitikoe (2023 Best Culinary Student, 2023 Most Professional Student), NF Tsoene (2023 Best Food & Beverage Student)

Awardees received various prizes, such as weekend getaways at hotels such as Bon Hotel, City Lodge Hotel, Tsogo Sun, and Protea Hotels Marriott, along with breakfast dining cards, floating trophies, and medals.

Among the distinguished recipients, Mr. PJ Pitikoe stood out by winning two awards: the 2024 Best Culinary Student and the Most Professional Student Award, which he has now won for two consecutive years. Additionally, Mr. Pitikoe is set to participate in the Infochef competition.

When delivering her keynote address, Chef Catherine Adonis, Head Pastry Chef at the Saxon Hotel, Villas and Spa, shared her journey, reflecting on her experiences from where she started to where she is today. “Nothing beats hard work and passion for what you do. Success is built on commitment, consistency, integrity and believing in yourself.” She expressed her pride in the students' dedication to excellence in their careers and advised them to surround themselves with mentors, teachers, and other chefs who can impart valuable knowledge. 

Another keynote speaker, Mr Lloyd Jusa, Head Sommelier and Wine Program Manager discussed trends affecting the beverage industry and offered words of inspiration to the students. He advised them to stay relevant and curious. “Never stop learning, embrace challenges, be authentic, build good relationships through networking, and innovate to create a successful future in the dynamic and rewarding hospitality industry. Teamwork consistently delivers results and exceeds expectations. Be authentic as your unique perspective is your greatest asset and also remember that networking is important to build a good relationships with others.”

Special Guests from left: Lloyd Jusa (Head Sommelier, Saxon Hotel) and Candice Philip (Head Chef, Saxon Hotel)