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Wednesday, 12 June 2013 08:27

Endeavor SA Entrepreneur Cheryl Nesbitt celebrates her company’s tenth birthday

A decade of hard work and perseverance has seen Capsicum Culinary Studio grow into the largest culinary and hospitality training institution in Southern Africa. Cheryl Nesbitt started Capsicum Culinary Studio in Cape Town with only four students in 2003; and today it has a national footprint which includes six campuses in major centres in South Africa, namely: Cape Town, Durban, Johannesburg, Pretoria, Boksburg and Port Elizabeth.


Much of Capsicum Culinary Studio’s success can be ascribed to the way in which its students and graduates have managed to use the expertise gathered during their studies. Says owner and founder Cheryl Nesbitt, “I’m so thankful that this company has become so much more than just a place where students learn to cook well and learn more about the hospitality Industry. It’s a place of passion, excellence and the hunger to learn as much as possible about the industry. I would not have been able to do it without the amazing staff and students and I’m truly indebted to everyone who has played a part in making Capsicum Culinary Studio what it is today”.

One of Capsicum Culinary Studio’s most notable achievements is its continuous effort to keep abreast with the latest technological trends. It is the first culinary school to use a technologically integrated learning platform in order to enhance the traditional way of learning in the classroom as well as the kitchen. The platform breaks new ground in the culinary and hospitality training sector and ensures that the students remain informed about global culinary events, trends and chefs.

Says Capsicum Culinary Studio CEO, Claudia Katz: “It’s an honour to be part of such a dynamic team. We’ve been fortunate enough to see Capsicum Culinary Studio grow from strength to strength and it’s so important to not forget what we really do here. We don’t only train world-class chefs, but we train students for an entire lifestyle and that’s why the passion is so important. I look forward to the next 10 years of innovative chef and hospitality training.”