A culture of generosity – the Singita Community Culinary School legacy of giving

At Singita, food is far more than sustenance. It’s an expression of identity, a catalyst for connection and a way to honour heritage, land, and culture. Food is a means for each of us to tell our story, as well as to find common ground. A gesture of care. A celebration of life.

Cooking here is guided by nature: the flow of the seasons, the textures and tones of the bush, the understanding that there is a time and place for everything. The food culture at Singita, which has gained greater depth through the conception and development of the Singita Community Culinary School (SCCS), encourages creativity, breeds confidence, and crafts futures. It nurtures talent and brings out the ability and individuality in each student, and there have been many.

Students in the programme are immersed in Singita’s food philosophy – a contemporary approach grounded in local ingredients, regional influences, and a modern expression of African cuisine.

The SCCS was built on simple concepts – community, conservation, and culinary skill. But what has come about since its inception is far-reaching. It has steered students from the communities neighbouring our concessions to develop their talent and build sustainable careers in world-class kitchens.

For some, this has meant staying within the Singita ecosystem and cooking for guests across our properties, sharing their skills and unique interpretations. And for others, the opportunity to explore more of the world.

In every student’s story, support – from guests, donors, peers, and friends – is integral. With a commitment to cover all their costs for the 18-month programme, we rely on the generosity of so many people to carve out these opportunities in the culinary world.

Chef Moses Chipe forged a path to Singita on his own, so he understands more than most the impact that generosity and support can have. He has been with Singita for 10 years now, and when he first arrived, the SCCS was still new. At that time, he was working in our lodge kitchens and didn’t know yet that teaching would become his calling.

Today, Moses is the Chef Skills Developer at the Singita Community Culinary School in Tanzania. He teaches beginners from neighbouring villages, as well as Singita staff completing upskilling programmes, supporting their practical and personal growth. “Teaching is something I really love,” he says. “I’m happiest when I see other people gaining from my experience and starting to believe in themselves.”

The opportunity SCCS provides is something Moses understands personally. When he studied in Arusha, he supported himself through small jobs and sacrifice. At SCCS, students receive full sponsorship, which provides everything from uniforms and ingredients to equipment, tuition, accommodation, and transport.

He sees the impact of the SCCS firsthand daily. Many students arrive shy and unsure, with no experience in hospitality. And a year on, the growth is remarkable. “If not for Singita, these students would never have had this chance.” Moses has become part of this ecosystem of generosity. “I came when the centre was already standing. 10 years later, I’m still here, helping it grow through every new student who walks through the door.”

The nature of giving is that it causes a ripple effect that filters outwards and enables further generosity. Our SCCS is growing, and through it, we hope to inspire and support aspiring chefs in other regions.

We’ll continue to expand the programme throughout 2026 and beyond. Starting in Grumeti, with the Farasi SCCS studio, and then Elela, which is under construction and will host its first cohort of Batswana students in January 2027.

You, like Moses, the team that makes up the SCCS, and so many others over the years, can be a part of enabling someone’s culinary career. If you’d like to support a student in South Africa, Tanzania, or Rwanda, you can learn more and find out how by following these links.