In a dazzling display of culinary talent, a group of talented young chefs from South Africa made their mark at the 2024 RCL Foods Young Chef & Bakers Challenge, which was held recently at The Capsicum Culinary Studio in Durban.
The competition showcased the creativity and skill of rising culinary stars with Joel Gayapersad, Liam Nair, Aimee Dunn, Gina Kamps, Michael Botha, Liyah Jassat, Sinqobile Mtshali and Thembisile Gugu Mthembu, walking away with prestigious awards.
The challenge, designed to test the young chefs’ determination, featured a mystery basket format, where teams prepared main courses and desserts under pressure.
Each duo had 90 minutes to create three unique bowl-style dishes utilising a trio of compulsory proteins: plant-based ingredients, beef fillet, and chicken thighs. The added complexity of high humidity meant precision and execution were key factors for success.
Gayapersad and Nair from 1000 Hills Chef School clinched first place, earning a cash prize of R30 000 along with an additional R5 000 for their school. Their commitment to hygiene also earned them recognition, being honoured with the GeoChem hygiene award.
Dunn and Kamps, representing Silwood School of Cookery, secured the runner-up spot and walked away with R20 000. They were further celebrated for their innovative plant-based dish, receiving the Fry’s best plant-based dish award.
Among the top three were Botha and Jassat, also from Silwood, who grabbed R15 000 for their commendable efforts.
Mtshali and Mthembu, pairing up from 1000 Hills Chef School, dazzled the judges with their exquisite chocolate dessert, winning the prestigious Callebaut best dessert award and an all-inclusive course at the Chocolate Academy worth R11 700.
The event was judged by a panel led by Chef James Khoza, the President of the South African Chefs Association, who expressed his admiration for the high standards displayed by all participants.
“This year’s competition truly raised the bar. The challenge of creating three distinct bowl dishes, each using different proteins, within such a short time frame is no easy feat.
“Yet, every competitor stepped up, demonstrating remarkable skill and creativity. Execution is key, and these young chefs proved their ability to deliver under intense pressure,” he remarked.
Speaking to Independent Media Lifestyle after the competition, Nair expressed immense pride in their achievement.
“The competition was tough, time was against us and emotions were high, but we overcame that by staying focused, calm, and communicating well with each other. It was an incredible opportunity for growth,” he said, sharing his dream of working on a yacht or cruise ship, travelling the world to broaden his culinary horizons.
Gayapersad echoed his teammate’s sentiments, describing the victory as surreal.
“It hasn’t sunk in yet. When they announced our win, it was truly amazing to see everyone’s reaction.
“I feel super excited about what this could bring in the future and I’m grateful for this opportunity,” he shared, also dreaming of travelling the globe and one day opening his own restaurant.
