When Hostex opens its doors from 8 to 10 March, chefs will know exactly where to head. The SA Chefs Village once again anchors the culinary energy of the show, bringing three days of live cooking, competition, industry conversation and genuine connection to the heart of the exhibition floor.
Formerly known as The Skillery, the space has evolved into something broader and more reflective of the profession it serves.
“The Skillery focused on technique,” says Chef Coo Pillay, President of the South African Chefs Association. “But the Village is about community. It recognises that chefs don’t operate in isolation. We grow by learning from each other, by competing, by debating, and by sharing space. The SA Chefs Village creates that environment inside Hostex.”
The Village consists of two distinct areas: The Studio and the Challenge Arena, delivering a continuous flow of activity from 09:00 to 15:00 each day.
Sunday opens with Innovation and Inspiration in the Modern Kitchen. Live demonstrations explore plant-forward menu development and evolving flavour profiles, while timed cook-offs such as the Zero Waste Breakfast Challenge put practical creativity under pressure. Regional chefs step into the Call Out Challenge, setting a tone that is energetic and forward-looking.
Monday turns the spotlight onto Sustainability and Social Impact in Foodservice. Community Kitchen challenges transform rescued ingredients into nutritious meals, and industry voices address food waste, supply chains and responsible sourcing in real time. In the Challenge Arena, women in culinary leadership take centre stage, showcasing both technical excellence and mentorship.
Tuesday culminates in Excellence and Celebration. Competition finals intensify, the Ready Steady Cook Grand Finale raises the stakes, and the Village closes with recognition and awards that honour the craft and the chefs who carry it forward.
At the centre of this year’s programme is the Iron Chef Challenge, a headline showdown that invites visiting chefs to step into the arena and challenge one of the SA Chefs Village Iron Chefs: Doug Momberg, Fanie Sebapo or Devandra Narismulu.
This is a live culinary battle in its purest form. Challengers cook head-to-head under time pressure, testing instinct, creativity and composure in front of a professional audience. For competitors, it is an opportunity to measure themselves against established culinary leaders. For spectators, it is high-energy kitchen theatre that captures the intensity of professional cooking.
SA Chefs is proud to be supporting a food forward vodcast called SA Food Stories, a collaboration between First National Bank, Bidfood and SA Chefs, which celebrates South African food culture, the people who have shaped the business of food and the chefs, cooks and caterers who bring those stories to life.
Chef Coo concludes, “This is a special year for HOSTEX as it celebrates 40 years of serving the hospitality industry. For four decades, the show has been a meeting place of innovation, connection, and progress, and we are proud to continue walking that journey alongside them and the Montgomery Group, and we are also grateful to them for once again awarding another Montgomery Bursary at HOSTEX to a deserving culinary student.”
Hostex is a trade-only exhibition for hospitality and foodservice professionals. Chefs, restaurateurs, caterers, culinary students and industry suppliers are encouraged to pre-register now to ensure access to the SA Chefs Village from 8 to 10 March.
Register at www.hostex.co.za. Hostex is a trade expo and is free for members of the food, beverage and hospitality industry.
In March, the conversation, the competition and the connection happen in one place. The SA Chefs Village.
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