The Flavourists: The Future Of Food
Course overview
Food is storytelling through taste and design. This panel of South Africa’s leading culinary innovators explores how presentation, packaging, and immersive experiences are reshaping how we eat, celebrate, and connect, offering a fresh perspective on the future of African food culture.
Certification included
Validated by SAIAT as a Category 1 CPD talk. Attendees will earn 0.1 credits.
Meet the SPEAKERs
Dr Anna Trapido
Chef, Anthropologist and Epidemiologist
Dr Anna Trapido is a chef, anthropologist and epidemiologist. She uses all three disciplines in her work. She writes about, broadcasts and cooks heritage ingredient focused New African Cuisine. She has twice won the World Gourmand Cookbook Award. She is in favour of Champagne socialism and once swallowed a digital watch by mistake.
Mpho Phalane
Chef & Founder, Food I Love You, Food I Love You
Mpho Phalane is a Johannesburg-based food artist and cultural curator. She is the founder of Food, I Love You—a concept kitchen and studio rooted in storytelling, memory, and the quiet beauty of shared meals. Through immersive harvest tables, conceptual dinners, and collaborative installations, Mpho treats food as a medium for design and dialogue. Her work draws from indigenous knowledge systems, personal memory, and cultural ritual—offering generous, lingering experiences that invite connection. Read more...
Muko Mutezo
Founder, TheUrbanative
Founder of The Hungry Mute, Makomborero Mutezo is a Food Designer reimagining Africa’s flavors through design-led, gourmet experiences. Our signature product beautifully packaged brownies sourced from across the continent and globe reflects his mission to fuse storytelling, taste, and innovation. With a background in Culinary Arts from Capsicum Culinary Studio and pursuing food design studies with experience working with top retailers and mentors, Mako champions a vertically integrated model that celebrates local ingredients, visual aesthetics, and cultural depth. He is on a journey to push culinary boundaries, create jobs, and open experiential restudios globally.
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