Steyns Culinary School has been training chefs for the industry for the past 22 years.  During this time, our alumni have gone on to make successful careers as chefs in South Africa and abroad. Our alumni includes Michelin-star chef, Thinus van der Westhuizen, who was only the fourth South African chef to be awarded a Michelin star.  Our students are known in the industry for being well skilled and well disciplined in the kitchens where they work.

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At Steyns Culinary School, we pride ourselves with offering skills focused training. Therefore our students are not merely taught how to cook recipes, but focus on the skills needed to ensure that food made is done  to a high standard. We believe that once a skill is mastered, it can be applied to various situations, while maintaining the same result every time a product is made.

We have noticed that the pastry and baking training offered in South Africa is far behind international standards. Therefore, Steyns Culinary School are striving to become the forerunner of offering training for bakers and pastry chefs that will raise the quality and standard of training offered. In so doing, we endeavour to raise the quality of pastry and baked products that are offered to guests. 

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At Steyns, students spend the majority of their time in the kitchen, putting the theory learned into practice, inorder to exercise the skills necessary to make a success in the kitchen. Added to this, students spend 6 months in workplace internships. Which is meant to provide thorough exposure to the industry. Through industry placements, permanent employment may be a possibility for students once they complete their training.