Yolanda Mlangeni is making a difference in our culinary and hospitality industries
Capsicum Culinary Studio and The IIE School of Hospitality & Service Management (HSM) has a new academic operations administrator. Yolanda Mlangeni joined both schools at the start of this year, and is based at the Rosebank campus in Johannesburg.
We caught up with the Spruitview resident ahead of the start of the first term and found out a bit more about her and her role at the culinary and hospitality schools.
Why the decision to join Capsicum and HSM?
I have always had a passion for cooking and wanted to turn that love into a fulfilling career. Culinary and hospitality education allows me to pursue my love for food in a structured and professional manner. Capsicum offers a comprehensive understanding of the culinary industry – we pride ourselves on teaching the next generation of chefs – but this also includes food safety, nutrition, menu planning and restaurant management. Our hospitality graduates at HSM have learnt everything about the sector and flourish in any service-oriented industry. This knowledge is what I yearned to learn as I was aiming to pursue a career in the food and hospitality sector. When I saw a job opportunity at Capsicum, I realised it was the chance I had been waiting for. Through the years I worked for that brand, I was able to study further and also grow myself into a hospitalian. It has been an incredible journey thanks to Candice Adams, who is the academic operations manager for both schools, and our incredible team.
Tell us a bit about your background?
I was raised by my grandmother and she always had a passion for cooking and trying out new recipes. I would be by her side for every meal preparation and this also taught me about food safety and home hygiene. When I was in high school, hospitality studies and tourism was added as an additional subject which I loved doing. I became addicted to cooking shows and researching how particular dishes were made and 17 years later, I am still on this beautiful journey.
What do you believe gives the schools an edge over its competitors?
Capsicum offers a variety of culinary programmes suitable for a broad range of students. It also provides extensive hands-on training and practical experience in real kitchen settings. Our graduates are highly respected in the industry. You only have to read about some of our alumni to realise what they have achieved – both here and on the global stage.
HSM also offers programmes that are aligned with industry needs and trends, providing practical skills and knowledge, which attract students seeking relevant and up-to-date education. I also think it’s because it is part of a large successful listed group – AdVtech – which ensures compliance and corporate governance.
Why do you think so many alumni have been successful?
It’s thanks to the high-quality education, rigorous academic programmes, and relevant coursework that contribute to the development of strong foundational knowledge and skills among our students and also because we have a supportive and engaged alumni network that is instrumental in helping recent graduates navigate their career paths.
What advice do you give to students?
Always seek help if you are struggling academically or personally and embrace a positive mindset and resilience when facing challenges. I quote my grandmother’s famous words: “This too shall pass”.
What advice do you have for anyone wanting to make a career in the hospitality or culinary industries?
Gain practical experience and familiarise yourself with different roles; attend industry events and networking sessions; demonstrate a proactive attitude and willingness to take on responsibilities and show your ability to handle challenging situations and go the extra mile for guest satisfaction; always put a big smile on your face.
What are three latest food trends?
Chinese gastronomy, more plant-based eating and anything hot and spicy.
What are the three latest hospitality trends?
Hybrid workspaces and staycations, smart hotels and virtual reality.
What chef do you admire most and why?
Lebogang Tlokana who is also known as The Funny Chef and is also a comedian, social media sensation and entrepreneur. She has proved that she can achieve anything she puts her mind to.
What five ingredients would we always find in your kitchen?
Spices, herbs, flour, garlic and onions.
Can you please share a quick simple recipe with us
This is my go-to recipe for Pineapple Salsa:
Ingredients:
- 3 cups fresh pineapple, diced
- 1 red bell pepper, chopped
- ½ cup red onion, chopped
- ¼ cup fresh coriander, chopped
- 1 medium jalapeño, seeds and ribs removed, finely chopped
- 3 tablespoons lime juice (or more if needed)
- ¼ teaspoon fine sea salt
Method:
In a medium serving bowl, combine the pineapple, bell pepper, onion, coriander and jalapeño. Add the lime juice and salt and stir to combine. Season to taste with additional lime juice (for added zing) and/or salt (for more overall flavour). For best flavour, let the salsa rest for 10 minutes or longer before serving. It’s best served fresh but keeps well chilled, for up to 4 days. This is good served as an accompaniment for braais.
If you want to join the legion of successful alumni and are looking to explore your study and career opportunities go to Capsicum Culinary Studio or contact your local Capsicum campus.
For more information visit one of the Capsicum Culinary Studio campuses during business hours from Mondays to Thursdays. Contact them on +27 86 111 2433 or email chef@capsicumcooking.co.za to arrange a visit.
Capsicum Culinary Studio campuses are located at:
- Boksburg: Unit 6, Bartlett Lake Office Park, Cnr Leith and Trichards Roads, Boksburg
- Cape Town: 6th Floor, Rex Trueform Office Park, 263 Victoria Rd, Salt River.
- Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
- Johannesburg: 3 Keyes Ave, Rosebank.
- Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha .
- Pretoria: Menlyn Square, Ground Floor, South Building, 134 Aramist Ave, Waterkloof Glen.
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