At just 22 years old, Xolisa Kalipa from Daveyton has secured a prestigious opportunity to work with the World’s Best Airline, Qatar Airways. Xoli, as she is affectionately known, will be joining nearly 50 newly appointed recruits at the airline’s catering, retail, and hospitality subsidiaries in Doha, Qatar. She aims to introduce the world to authentic South African flavors.
Xoli’s culinary journey began at Capsicum Culinary Studio, where she pursued her passion for food and emerged as one of the top candidates, standing out among hundreds of graduates from the school’s six campuses across South Africa. She will now take her talents to the Qatar Aircraft Catering Company (QACC) and Qatar Duty Free (QDF), both operating from the world-renowned Hamad International Airport.
“I grew up in a household of 10 people, and my grandparents always emphasized the importance of education and hard work,” Xoli shares. Her family’s encouragement played a pivotal role in her journey, fostering her love for cooking from a young age. She recalls baking for her family while still in primary school and drawing inspiration from celebrity chef Gordon Ramsay.
After training and qualifying at Capsicum Culinary Studio, Xoli worked as a commis chef in Qatar during the 2022 FIFA World Cup. “I told myself I’d like to work there again,” she says. “I leapt at the chance to work at Qatar Airways when the opportunity was advertised.” Her ultimate goal is to take South African cuisine global, sharing dishes such as sosaties, bobotie, and malva pudding with international audiences.
Reflecting on her journey, Xoli acknowledges the challenges she has faced, including a memorable mishap involving an oil spill in the kitchen. However, she believes perseverance and resilience are key: “This industry isn’t for the faint-hearted. You have to be strong and willing to grow from mistakes.”
Qatar Airways’ Chief People Officer, Antonio Schulthess, expressed enthusiasm for the new recruits, emphasizing the airline’s commitment to global diversity and excellence. Victor Cheng, Vice President at QACC, echoed this sentiment, stating that their cutting-edge facility will allow young chefs to explore their creativity and gain exposure to large-scale culinary operations.
Capsicum Culinary Studio’s Thulisile Mgidi highlighted the significance of this opportunity, saying, “It’s hard to imagine a better career opportunity for these young chefs, who will be learning invaluable skills from the best in the industry.”
As Xoli embarks on this exciting new chapter, she carries with her the dreams of showcasing South African cuisine on the world stage. Her journey is an inspiring testament to passion, perseverance, and the power of believing in one’s dreams.
