The Future is Bright for Hurst Graduates

They Achieve Great Success

In South Africa and Internationally

Rutger Eysvogel

Michelin Starred JAN Restaurant in Nice, France.
Head Chef

Tal Smith

Sababa Deli in Sea Point & renowned cook-book author
Owner

Carolize Coetzee

Tokara Restaurant in Stellenbosch
Head Chef

Etienne Truter

Grand Hyatt Hotel in Seoul
Executive Chef

Chris Erasmus

Foliage in Franschoek
Owner

Lentswe Bhengu

SA Great British Bake Off
Judge

Lebo Ndala

With Love from the Twins
Founder

Tebo Ndala

With Love from the Twins
Founder

Create Meaningful Relationships

Rebecca Odendaal
5/5

My Journey at the Hurst Campus and One Year Later.

So as you know it all started in “2016”. Rebecca I want to start off by saying thank you once again! Thank you for what? For everything! Let me just highlight some things for you.

Let’s start from the beginning, thank you for giving me the opportunity to come and study at The Hurst Campus. How that came about I don’t even know myself, maybe it was out of frustration from sitting on the farm for 3 months that made me go online and start to do some research on the internet, I started searching for art schools in the UK. Then The Hurst Campus advertisement kept appearing on every page that I was researching. I became intrigued, so I decided to open it and see what it was all about and to my surprise it was a Chef school. I started to become very interested and the more I read the more I became convinced. I thought to myself, “should I apply?” I mean I had nothing to lose I was sitting on a farm in the middle of nowhere in Zimbabwe!

So I applied and to my surprise I got an answer back and I had been accepted! I couldn’t believe it, now at this point I thought okay I’m going to a Chef School to become a Chef! What? I was very excited to be going to the Cape to study, just to be in a new environment and to see what will come of it. Let’s fast-forward to when I arrived in Cape Town, I was extremely nervous and I felt so uncomfortable “like you say when you’re feeling uncomfortable, you are growing”. This is it no turning back now. I still remember the letters you made us write to ourselves in 2016 and 2017. I will be quoting a few sentences from them throughout this letter.

Rebecca I had a lot of fun over the two years at The Hurst Campus. I learnt so much, like you said on graduation day, “I even learnt how to drink.” There were difficult times at The Hurst Campus and you knew about that. I quote from the letter 27/01/2016: “Although you haven’t had the easiest life in Zimbabwe just always know you have been very privileged to go to The Hurst Campus.” which I was. I quote again from letter 27/01/2016: “Be strong and determined to go forward and always finish what you have started.” I needed to perceiver through the difficult times.

Rebecca thank you for choosing me to represent The Hurst Campus in “2017” reaching for young stars, the One and Only. Thank you for giving me that opportunity, trusting and believing in me. From that day you exposed me and opened my doors. But I had to work for it. I quote from letter 20/02/2017: “you are prepared to work and sacrifice, life is about sacrifices.” Which it was, everything I put in, I got back. What a beautiful way to end my 2 year journey at The Hurst Campus having accomplished winning the competition with Nicola and now having the opportunity to go to America. You and I both know how much trouble I had just to get to America. Eventually I got there, I was beyond excited when I arrived in America, and it was my first time in a first world country.

Winslow’s Tavern was challenging, six doubles a week, long hours, 400+ people a day or service. I ended up working the grill, to me it was the hardest and hottest section of the kitchen. I even mastered your favourite “swordfish”. I learnt so much working at Winslow’s Tavern for Phillip, the knowledge and experience I gained is priceless.

Thank you for your support once again, coming to America to visit Nicola and myself and for spending that amazing day with me in Province Town. I really appreciated that. I visited Province Town many times after that for various things like Whale watching, cranberry picking, sight-seeing and a drink or two. America wasn’t all fun, it was work! I quote and repeat from letter 27/01/2016: “Be strong and determined to go forward and always finish what you have started.” I pushed through the busy summer season. Then Phillip offered me to continue for the winter, I said yes, I grabbed the opportunity again. I quote and repeat from letter 20/02/2017: “you are prepared to work and sacrifice, life is about sacrifices.” Yes I made sacrifices, but the reward in the end was worth it. I got a fantastic letter of recommendation and I went on a road trip across America.

I set off on the 5th of January across America, I started in Cape Cod travelled through New York to Washington DC. Due to the government shut down museums were closed and no one was working in the National Parks. Next stop was Tennessee then Memphis, Dallas, Huston, San Antonio, El Paso, New Mexico, Arizona, California-San Diego, Hollywood, Sequoia National Forest, Yosemite National Park, Nevada, Las Vegas, Utah, Colorado, Oklahoma, Arkansas, Virginia, Philadelphia and 19,495 miles later I ended in New York, Brooklyn. The road trip was absolutely breath taking, the places I got to see was phenomenal, and seeing how the terrain changed throughout the different states was incredible. Although the weather wasn’t the greatest towards the end because of the snow which hindered some of the sight-seeing plans and road routes, I still got to see my fair share of America.

Everything I did was so worthwhile and I can thank you for that Rebecca. It all started with acceptance and faith.

Love Rebecca Odendaal.

Evelyn Salies
5/5

Dear Rebecca and Team. 

My utmost thanks and appreciation to everyone at the Hurst Campus for making Danielle’s journey an experience she will always remember and be grateful for.

You did not just skill her theoretic principles, but she is now skilled to go out there and be a proud individual, not on her own accord, but to recognize that life is also about your fellow man’s assistance and walking your path with pride and joy.
Thank you for assisting on setting her on route on her journey and may you as the Hurst Campus go from strength to strength.

Michael Broughton
5/5

We have been the recipient of student chefs from The Hurst Campus for the past five years… We have enjoyed the benefit of having their competent students in our kitchen (who have become) …part of the brigade. I look forward to many more years of relationship with Rebecca and her students.

Thandolwethu Rebe
5/5

I successfully completed a 2-year diploma in Food preparation and wine course in 2016. Hurst campus opens you to an exciting culinary experience that not only amazes you at every turn but also shows you the in depth behind the scenes hard work and dedication that goes into food preparation and wine pairing. Throughout my course we undertook various modules that are practical to the culinary and hospitality industry. The teaching methods are fun and educational and I can truly say that the Hurst campus will have you more than prepared for the exciting world of fine dining. All lecturer’s s are well seasoned members of the industry therefore we get vital first-hand knowledge, tricks and tips of the trade.


Not only did Rebecca the director of the school help me build a good foundation for my career but she also helped me personally when i was going through the hardest time in my life and also assisted me financially, she has compassion and she truly wants us to succeed. Anyone thinking of pursuing a culinary career can rest assured that Hurst Campus will prepare you with the highest levels of skills needed to succeed in the industry and the lecturers will always be there with unlimited knowledge and friendly teaching methods to ensure a candidate reaches their highest possible potential. Hurst campus prepared me well and helped me secure employment after graduation. My journey has just begun, are you ready to begin yours? In the meantime, I’ll be cooking delicious dishes somewhere across the globe. Till you join the Hurst campus, bon appetite…!!!

Brenda Wilkinson
5/5

I was in awe of Rebecca after our first meeting! She is a lady in every sense of the word but added to that is her integrity, loyalty , discipline and drive , not only allowing her staff and pupils to give of their best at all times, but to give all of herself to them at all times! 

A true leader who not only promises but produced the best in the business!

BRENDA WILKINSON | RIO LARGO OLIVE OIL

Christiaan Campbell
5/5

The Hurst Campus has invested in facilities and staff that not only bring out the Chef in each of their students but develop the young students into responsible citizens… This has ensured that the success rate of the students has been well above average

Jenny Morris
5/5

The Hurst Campus students exhibit passion that goes with a love of food and people, and the quality of their training comes through in every aspect. I consider The Hurst Campus to be the best training school in the industry.

Andrew Barnard
5/5

What is your definition of success? 

For many people it might entail fame, fortune and being a person of influence. For me success has always been a by-product of hard work and dedication: a life permeated with excellence – the direct result of surrounding yourself with the right kind of people.

At the Hurst Campus you’ll find those kinds of people: People who are passionate about blossoming their students and unlocking their hidden potential. The Hurst Campus provides a comprehensive programme that not only helps students hone their culinary skills, but also strives towards developing character and imparting a sound work ethic. 

Surround yourself with the right kinds of people. Enrol at The Hurst Campus today and become part of a success story.

Chris Erasmus
5/5

Afrikaans farm-style food that I have taken around the world, and which attracted La Motte to me in the first place… I recently returned from a 3-week stage at world’s top restaurant Noma in Copenhagen where I broadened my knowledge of local cuisine and how it is applied in different top restaurants.

Stephanie de Wet
5/5

Dear Rebecca – I am very excited and proud of myself and Carolize of what we have accomplished in our careers. I know that without the whole team at the campus we would not have had such good foundations to work from to build our careers. Today we have heard very good news, that as of December Carolize will be the Head Chef at Cuvee Restaurant on the Simonsig Wine Estate and I will be accompaning her as the Sous Chef. I knew it would be nice for you and the school to hear from previous students and to also to still be in touch with them and that you would also be very proud of us.

Tony Romer-Lee
5/5

They like to have fun, are in touch with today’s trends and are prepared to guarantee any successful graduate employment on the completion of their courses…

Tanaka Mujuru
5/5

If I am to share the feeling of being at the Hurst Campus, the perfect word would be ‘AMAZING’. Being here has made me feel like I am part of something extraordinary. As from day 1 I have felt so welcome and everyone is treated like family

Rory Aldendorf
5/5

It was the BEST culinary institution in South Africa – and today I know why… at this campus our hearts beat as one…

Christalle La Grange
5/5

To future students I would say if this is your dream, and you are serious about your future The Hurst Campus is definitely the place for you…

Join the Hurst Family

Become the Chef you Were Born to Be

Enough reading and pondering. The time has come for you to make the choice that will change your life and make you into the great chef you were born to be.

Do you have what it takes to be a Hurst Chef? Find out now.

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