VISION: Chef Ray Barnard-Hanekom is starting an introductory cookery outreach programme for 13- to 18-year-olds from disadvantaged backgrounds. Picture: SUE MACLENNAN
Aspiring chefs between the ages of 13 and 18 who are from a disadvantaged background have about three weeks to apply for the chance of a lifetime: a free three-month introductory cookery programme under the guidance of renowned chef Ray Hanekom.
Hanekom’s Backstage Pantry offers fine dining at Bathurst’s The Stage – Little Theatre on the Green and through a private cheffing and bespoke catering service. Connoisseurs come from far and wide for his food and wine pairings. Most recently, the Bathurst Art Fair provided an opportunity for foodies to experience Barnard-Hanekom’s art.
He explains why he’s decided it’s time to pass on his skills and knowledge.
“There are so many unemployed young people in this area. I want to lessen that a bit. You can make a good living in hospitality – but there are not many families around here who can afford to send their child to hotel school.
“I would like to give those young people the hope, the motivation that there is something they could work towards,” Hanekom says.
“You always start at the bottom in the food industry. You start as a sculler and move your way up. This course could be a stepping stone to get someone a bit further a bit quicker.”
Referring to the widespread belief that every young person should aspire to a university education, he says despite the huge investment in resources that goes into a university education, it doesn’t always work out for everyone.
“Studying at university sounds great and wonderful and maybe you get a bursary. But if you have these skills and things don’t go the way you planned, at least it’s something to fall back on.”
Although cookery is the main focus, there’s more.
“It’s also a broad introduction to the hospitality industry,” he says. “The students will also learn about health and safety, hygiene, first aid and general life skills.”
Very importantly for those who are serious about getting a foothold in the industry is training in elementary kitchen protocols.
“People come bright-eyed into the business, but they use the wrong colour chopping board or the wrong knife and that puts them on the back foot.”
For Barnard-Hanekom, though, it’s also deeply personal.
“When I was growing up, every time our family got together, there was food on the table.”
In an area where the social fabric is under so much strain, sharing a meal, no matter how humble, is a way of connecting, and reconnecting families.
If a young person can say, ‘Let me cook supper tonight’ and it doesn’t have to be fancy food – just good food – that’s something special they can bring to their household.”
The target group for Cookstart, Barnard-Hanekom’s outreach programme, is 13-18 years.
“That’s kind of when you start picking your subjects for after school.
“They do the three- or six-month course, they get a certificate at the end of the 6-module programme.”
Supporting him in the project is partner Quinton Hanekom, who manages the administrative and logistics. Classes will be conducted at their Campbell Street, Port Alfred, premises.
“I hope this will either make them decide to have a career in the hospitality industry – it is a lucrative industry – or maybe just set them up with a few skills that can take them further.”
Applications are being accepted until the end of December and the course starts in February. If you would like to apply, WhatsApp 067-838-2251, saying you’d like to apply for the youth cookery outreach programme, and you’ll receive the application package via WhatsApp.
This article was first published in Talk of the Town, December 4, 2025. The newspaper serving the communities of Ndlambe and the Sunshine Coast, with a weekly wrap of Makhanda news, is available at stores from early on Thursdays
