Dylan Joshua Botes: A Passion-Driven Culinary Creative
Dylan Joshua Botes is a proud Class of 2025 Culinary Arts graduate from the IHS Westville Campus in Durban, KZN. With an unwavering passion for food and a drive to continuously grow, Dylan has already begun carving out his own path in the hospitality industry. From serving as a student leader to refining his craft in a four-star hotel environment, his journey reflects dedication, creativity and an exciting vision for the future of his culinary career.
We had the pleasure of asking Dylan a few questions about his journey, inspirations and aspirations in the culinary world. Here’s what he had to share:
What inspired you to pursue a career in the culinary industry?
My inspiration goes back to when I was very young. As far back as I can remember, I have always been in the kitchen, whether at home or at other family members’ households. I have always had a curious side when it comes to everything culinary, wanting to be part of every small step and detail in the cooking process, sometimes even taking over completely. My family learned to accept my passion. Watching cooking shows on TV like MasterChef, Come Dine with Me and many more, I learned just how vast the hospitality industry is. All these small experiences shaped who I aim to be and what I want to accomplish in life.
What is one standout moment or achievement from your time studying that you’re most proud of?
While I was a student at IHS, I had the honour of being selected as the student representative of the entire Culinary Arts programme, as well as the Secretary of the SRC for 2025, where I learnt great teamwork, communication and had the opportunity to promote IHS to high school students interested in the hospitality industry. Being part of the student representative council taught me so much – it helped me grow and understand the responsibilities of a leadership role, as well as the impact it has on the rest of the student body. That was the highlight of my achievements at IHS, and it made me proud to call myself a student there.
How has your culinary training prepared you for the real-world kitchen environment?
After finishing my 6 months on campus, I had the honour of being placed at a 4-star hotel in Umhlanga for the remainder of my training, referred to as Work Integrated Learning. During my time there, I learnt how important the skills taught at IHS were, such as time management, hygiene and teamwork. IHS ensured I learnt a high level of skills that helped me become a trusted member at the establishment.
Where are you currently working, or what are you currently focused on in your culinary journey?
After completing my studies, I was placed with an agency called Sunny Skies Recruitment and have been working closely with the hotel I did my training at, as well as with a few other smaller companies. I am currently pursuing a full-time career as a private chef, which is still growing as time goes on. IHS has taught me how much this industry has to offer. I am currently working on growing my major skill set and developing my managerial skills as I am placed in positions of greater responsibility.
What type of chef do you aspire to be, and what kind of food best represents you?
If I were to describe the food that best represents me, it would be somewhat different – I don’t stick to one set cuisine. My dishes incorporate both French and Asian flavour profiles, making them unique compared to what most traditionally trained chefs use. I have adapted this style into everyday life, and I’d describe it as fast-paced with vibrant flavours and colour. It’s a somewhat unconventional approach, but it has become an important part of my identity and makes me proud to call myself a chef.
Why do you think you would be a great fit for a televised cooking competition?
I would be a great fit for a televised cooking competition because of my passion, creativity and willingness to experiment with diverse cuisines. I thrive under pressure, enjoy sharing my culinary perspective with others and aim to deliver dishes that are both innovative and flavourful, leaving a lasting impression on the audience.
What sets you apart from other chefs or culinary graduates?
What sets me apart is my crazy amount of passion for what I do. I didn’t enter this industry for money or status – I am chasing a dream of creating the best possible flavours and seeing the joy my food brings to people. My curiosity, creativity and dedication make me different from most culinary graduates.
What type of chef do you aspire to be, and what kind of food best represents you?
If I were to describe the food that best represents me, it would be somewhat different – I don’t stick to one set cuisine. My dishes incorporate both French and Asian flavour profiles, making them unique compared to what most traditionally trained chefs use. I have adapted this style into everyday life, and I’d describe it as fast-paced with vibrant flavours and colour. It’s a somewhat unconventional approach, but it has become an important part of my identity and makes me proud to call myself a chef.
Why do you think you would be a great fit for a televised cooking competition?
I would be a great fit for a televised cooking competition because of my passion, creativity and willingness to experiment with diverse cuisines. I thrive under pressure, enjoy sharing my culinary perspective with others and aim to deliver dishes that are both innovative and flavourful, leaving a lasting impression on the audience.
What sets you apart from other chefs or culinary graduates?
What sets me apart is my crazy amount of passion for what I do. I didn’t enter this industry for money or status – I am chasing a dream of creating the best possible flavours and seeing the joy my food brings to people. My curiosity, creativity and dedication make me different from most culinary graduates.
