SWEET SUPPORT
Buying the tempting pastries from Kelvin Joel’s school not only provides a treat for your palate, it helps to pay for chef training, writes Shanthini Naidoo
Cinnamon-dusted churros, drizzled in chocolate, are a good reason to visit the Johannesburg Culinary & Pastry School in Maboneng. But the churros are more than just a tasty treat — they help to pay for training for impoverished youngsters.
Pastry chef Kelvin Joel and his wife Jarlyne opened the school-cum-coffee shop last year. “Kelvin’s background has created a mind-set of paying it forward, because he says he was given a second chance in life,” said Jarlyne.
Kelvin was selling drugs before the age of 12 but was rescued by his church. Four years later he found his passion in the kitchen.
“At 16 I met chef Rudi Liebenberg at the Parktonian Hotel. He taught me a lot. I also received tips from Linda Kotze when I worked at the Hyatt Hotel in Rosebank,” said Kelvin. He went on to become the first black pastry chef at the Sandton Sun.
His school in the Maboneng Precinct has 16 fee-paying students and 16 who train for
YOU DON’T NEED A BIG FANCY EDUCATION BUT YOU NEED DRIVE
free as part of his “chef ’s project”.
“The chef’s project is a platform offered to youngsters from under-resourced homes who have the passion, but no means to pursue a career as a chef,” said Jarlyne. “They are mentored by Kelvin and have 100% hands-on experience in our kitchen.”
The churros and other treats, which are sold at the Arts on Main markets, help to fund the students’ training. “A few of the students come from a home nearby, others are interested in cooking but don’t have the resources to study,” Kelvin said.
“So we give them a chance to learn. In this industry you don’t need a big fancy education but you need drive. The kids eat here, we help them with transport, uniforms or accommodation where we can. They come in six days a week and we train them in the basics, so they can go out and work in a professional kitchen. It is not for everyone. People drop out, they think it is easy, but I put the pressure on so they know what it is like to work in the industry. And the talent does rise to the top.”
Two of his chef ’s project recruits went from living in a homeless shelter to working in top hotels in Johannesburg. Another recruit, Tevin Evans, has been chosen for the development arm of the SA Junior Culinary Team, which travels internationally to compete in “chef Olympics”.
“Ever since I walked into this school things have been going well for me. The culinary team is giving me so much experience,” said Evans.
Student Skhumbuzo Tshabalala, who previously earned a living as a street mime, joined the school after his brother received training and was later placed at a hotel.
“I have been learning to make bread, panini, rolls, different things. I didn’t know there so many types of bread before I got here,” he said. The school also raises funds by running short courses in cooking, baking, pastry, chocolate and wine for aspiring chefs.