From Bagpipes to Braaivleis
Sibusiso Nhlapo returns home to tackle unemployment
If you ever meet Sibusiso Nhlapo, don’t be surprised when he greets you in isiZulu or Sesotho with the unmistakable twang of a Scottish accent! It’s a combination that stops people mid-sentence, because how many South Africans do you know who can order shisanyama in isiZulu, while sounding like they just stepped out of a Glasgow pub?
But that’s Nhlapo, delightfully unexpected, massively passionate and on one hell of a mission.
He’s taking on one of South Africa’s biggest challenges – unemployment.
After almost 18 years of living in Scotland, Nhlapo packed up his degrees, his experience, his sense of humour and his love for proper Scottish breakfasts and came home.
As he puts it, “My profession is to work with predominantly unemployed people and move them into jobs,” and with South Africa’s unemployment crisis dwarfing Scotland’s, he felt the pull to return and make a real difference.
Plus, home has sunshine, family and shisanyama. Scotland does not.
Today, Nhlapo is the newly appointed Head of Student Services at Capsicum, South Africa’s largest culinary school – aka the Hogwarts of Hospitality. But instead of teaching wizardry, they’re dishing out world-class chefs and hospitalians. And his magic? Helping people find jobs.
He not only leads Student Services across Capsicum’s seven campuses, but he also oversees the school’s ambitious Talent Exchange programme, a powerhouse platform linking job seekers – students, alumni and anyone in the culinary or hospitality industry – to hundreds of roles locally and internationally.
Before he was placing chefs in five-star kitchens, Nhlapo was a sports coach and sports manager in Glasgow. Then came a role that paired coaching with career guidance, and something clicked. Supporting people; empowering them; helping them find a future. He loved it so much he completed a Master’s degree in Careers Advice & Guidance at the University of the West of Scotland.
But COVID struck, as did homesickness, and as soon as he could, Nhlapo returned home.
At Capsicum, Nhlapo’s goal is bold: Place 95% of graduates into employment with a well-seasoned mix of hands-on culinary training, soft skills workshops, personal development, work experience and high-level industry partnerships from cruise liners to luxury hotels
It’s a fully plated experience, and the students at Capsicum love it. He’s especially proud of the Work-Integrated Learning (WIL) programme, which gives graduates a serious edge. As he puts it, “Capsicum is ahead of the game.” And coming from someone who’s seen both the UK and SA systems, that says a lot.
The hospitality and culinary sectors in Africa are booming. Forecasts show the continent’s travel and tourism market will skyrocket to US$33.54 billion by 2029. It’s a buffet of opportunity, and Sibusiso knows that the Talent Exchange is poised to help workers ride that wave.
His philosophy is to train people, develop them, match them with genuine opportunities and watch them soar.
“Talent Exchange goes far beyond simply listing jobs, it grows careers, bridges gaps, and builds confidence and, because it’s open to everyone, not only students, it’s fast becoming a go-to platform for anyone dreaming of a culinary or hospitality career.”
Before he had to dash off for a meeting, we managed to sneak in a few more really important questions, because what’s an article about a culinary career guru without knowing what’s in his fridge?
When did your love for cooking start?
When I was young. My mother taught me so I wouldn’t starve living alone in the UK. Plus, it kept my South African culture alive.”
Name five things always in your fridge or pantry?
Eggs, oats, chuck steak, yoghurt and bagels.
What would you choose for your last meal?
Steak and eggs with avocado.
Any food you don’t eat?
Soup!
If you threw a dinner for five famous dinner guests, dead or alive, who would they be and what would you serve them?
Muhammad Ali, Thierry Henry, Jim Carrey, Siya Kolisi and Bob Mortimer. And I’d make them crispy braaied pork belly followed by a hearty oxtail potjie, all washed down with a fine local red wine.
Who’s your favourite celebrity cook?
Gordon Ramsay, of course.
What South African food did you miss the most while you were living in Scotland?
Braai, potjies and pap.
And the Scottish food you now miss?
A full Scottish breakfast, with black pudding, potato scone, brown sauce, lynx sausage and fried eggs. I think about this breakfast every single day.
Sibusiso Nhlapo’s journey from the grey skies of Glasgow to the vibrant food culture of South Africa is more than a homecoming, it’s a mission-driven leap toward helping thousands carve out meaningful careers. He’s a reminder that sometimes the most powerful recipes aren’t made in kitchens, they’re made in classrooms, career centres and the hearts of people determined to make a difference.
Luckily for South Africa, Nhlapo is just getting started!
For more industry related news, click here.