In 2009, our first cohort of scholars started their high school scholarship journeys. Now, more than a decade later, they are making waves in various industries. Charné is no exception.

How did you discover your love for cooking?

I always enjoyed baking, I baked cakes and cupcakes in High School to make some extra money. In Grade 10 we chose subjects, and I chose Accounting, Physics and Biology as I wanted to become a doctor or accountant. At Herschel we had the option to do an extra subject, and I chose to do Consumer Studies, which I really enjoyed.

My Consumer Studies teacher, Mrs de Villiers, encouraged me to pursue the hospitality industry, but I insisted on going to UCT to study Accounting. The principal, Mr Probyn, then also encouraged me to try something in hospitality and they sent me for a holiday course at Silwood, where I then thought of pursuing chefing.

What impact did SBF have on your life?

SBF made a huge impact on my life, where I learnt, “If I can dream it, I can do it” – something Mrs Struengmann said to me.

I quickly learnt that, if there was anything I wanted to do to further my educationor make a difference for my future holistically, all I needed to do was ask. The SBF team would then ask me how it would benefit me and the difference it would make, and from there they always found a way to make things happen.

I remember when I applied for my tertiary education SBF was involved in the process. They gave me a form with three slots to complete: I listed 1. UCT, accounting; 2. Stellenbosch University, Accounting; and 3. Silwood School of Cookery, Hospitality.

The team at SBF took interest in what Silwood was and why I mentioned it, they then helped me see my true desire to go there. I was awarded a full scholarship from SBF to do the full three-year course, which is something I did not expect at all. From there I was able to work at some of the top restaurants in Cape Town, and I have had the opportunity to open a restaurant which is part of the La Colombe Group called EPICE, where I’ve been the Head Chef since 2019 – at the age of 24.

What do you hope to achieve in your future?

In my future I hope to own and run my own restaurant or events company, and to help others reach their full potential and follow their dreams.