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For Makomborero Mutezo, it all began during his late teens when he started watching the Food Network Africa channel on TV.

Says the now 24-year old chef who hails from Pretoria: “I was captivated by the blend of creativity, design and science involved in making delicious dishes. The adobe suite and kitchen became my playground, and I haven't looked back since.”

In 2019, following matric, Mutezo enrolled at Capsicum Culinary Studio’s Pretoria campus because, as he says, it “offered a unique combination of culinary arts, food and design, aligning perfectly with my dual passions for food and creativity.”

During his studies, he worked for various retailers like the Bounty Group, Nike and the Cotton On Group to develop a clear and comprehensive skill set and, at the same time, he started a blog, posting, writing and presenting food in the best way possible.

“I started freelancing with my graphic design, sharing my food creations and gradually building my brand.”

After graduating in 2021 with a Culinary Arts and Food Design degree, Mutezo built his own food design studio, which he called The Hungry Mute, a name that plays on his surname and his mission, which is to “silence the hunger of my customers”.

In 2023, after three years of market research and much experimentation and testing, Mutezo launched his inaugural product, a gourmet chocolate brownie.

“I wanted to create a healthy and tasty product that uses beautifully designed packaging with a diverse flavour profile made from raw ingredients sourced across the African continent,” he says.

He now boasts seven different flavour brownies that he sells via his website – Speckled Oreo, Marbled Cappuccino, Red Velvet, Lemon Poppy, Air Mint, Orange Rhapsody, Pitori Chip (limited edition) – as well as a Gluten Free version and, for those who can’t make up their mind as to what to order, an assorted box that contains all the aforementioned flavours.

In June this year Mutezo was named one of 15 winners in the Woolworths Youth Makers 2024 competition, an initiative launched by the retail giant to find budding entrepreneurs and help them take their businesses to the next level.

“Being named as one of the winners in the Woolworths Youth Makers 2024 competition was a dream come true. I presented my business idea to a panel of judges, showcasing the authenticity, quality, sustainability and viability of The Hungry Mute and they were impressed enough to include me in the list of 15 winners.

His prize included a one-year mentorship from Woollies experts to support him in building sound foundations for the retail world as well as exclusive insider information on how retail works in South Africa, the opportunity to market to Woolworths customers and a cash grant to grow his brand.

So what does the immediate and long term future hold in store for this dynamic, hardworking young man?

“I definitely want to continue my education in food design with a fully vertical business model as my ultimate goal. I envision Hungry Mute cafés, grocery stores and studios scattered across the globe. Upmarket establishments that will not only offer exceptional cuisine but also showcase stunning African architecture, beautiful crockery and exquisite furniture. Every detail will be designed to create a unique and memorable atmosphere.”

Given Mutezo’s work ethic, positive attitude, boundless energy and creative talent it’s a dream that is bound to come true, so watch this space.

For more information and to purchase brownies or branded merchandise, visit The Hungry Mute website, and for the latest updates and new brownie flavours follow Mutezo on social media @thehungrymute.

Makomborero Mutezo’s recipe for Chocolate Chip Banana Bread

Ingredients:

3 ripe bananas, mashed
75g butter, melted
1 tsp baking soda
Pinch of salt
¾ cup sugar
1 large egg, beaten
1 tsp vanilla extract
1½ cups all-purpose flour
½ cup chocolate chips

Method:

Preheat oven to 175°C and grease a 10 x 20cm loaf tin. In a mixing bowl, mash the ripe bananas with a fork until smooth, then stir in the melted butter. Mix in the baking soda and salt, then stir in the sugar, beaten egg and vanilla extract. Add the flour and mix until just incorporated, making sure not to overmix. Finally, fold in the chocolate chips, then pour the batter into the prepared loaf pan. Bake for 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

*** Capsicum Culinary Studio – with six campuses around the country – proudly celebrates its 21st anniversary this year.

For more information go to a Capsicum Culinary Studio Open Day, contact Capsicum Culinary Studio on +27 86 111 2433 or email them at chef@capsicumcooking.co.za to arrange a visit.