60 young chefs compete in RCL FOODS Young Chefs & Bakers Semi-Finals - meet the finalists!
After an intense day of culinary competition, the finalists for the 2024 RCL FOODS Young Chefs & Bakers Challenge have been announced. A total of 60 chefs competed simultaneously in three cities across the country, with 10 teams competing in Johannesburg, Durban, and Cape Town.
Each team brought passion, precision, and creativity to the kitchen, all with their sights set on the ultimate culinary accolade – the title of RCL FOODS Young Chef & Baker Champions.
The semi-finals, held at Capsicum Culinary Academy in Durban, Capsicum Culinary Academy in Pretoria, and Makers Landing in Cape Town, were adjudicated by some of South Africa's top culinary professionals from the SA Chefs Association. Each city hosted a distinguished panel of judges who evaluated the chefs on taste, presentation, technique, and hygiene.
Finalists from Durban (KwaZulu-Natal Cluster):
- Aphiwe Siphokazi Zuma & Sivesetfu Siphiwokwakhe Bhembe (1000 Hills Chef School)
- Joel Gayapersad & Liam Nair (1000 Hills Chef School)
- Sinqobile Mtshali & Thembisile Gugu Mthembu (1000 Hills Chef School)
Judging the KZN Cluster were accredited SA Chefs judges Warren Frantz, Hugashen Moodley, Fatima Stanley, Danielle Venter, and Afzal Mohammed.
Finalists from Johannesburg (Gauteng Cluster):
- Thabile Legodi & Nathenea Davids (Johannesburg Culinary and Pastry School)
- Nontsikelelo Pinky Tshabalala & Zanele Bongiwe Mkhizwe (Johannesburg Culinary and Pastry School)
- Tisetso Mogapi & Kamohelo Moyaba (International Hotel School)
In Gauteng, the esteemed judges were Elsu Gericke, Citrum Khumalo, Dave Collier, Oliver Reddy, and Sizwe Cebekhulu.
Finalists from Cape Town (Western Cape Cluster):
- Aimee Dunn & Gina Kamps (Silwood)
- Michael Botha & Liyah Jassat (Silwood)
- Annabelle van der Westhuizen & Luke Van Dyk (Silwood)
The Cape Town judges, provided by SA Chefs, included Jodi Gillespie, Jocelyn Meyers Adams, Allister Esau, Carl van Rooyen, and Nadia Kannenmeyer.
A nationwide showcase of talent
Throughout the competition, these young chefs and bakers have demonstrated not only their skills but also the resilience and discipline required to excel in the fast-paced culinary world. They are now one step closer to competing in the grand finale, where they will vie for a share of R70,000 in cash prizes.
The winning team will take home an impressive R30,000, plus an additional R5,000 for their school. The second and third-place teams will be awarded R20,000 and R15,000, respectively.
The dessert course winners will receive an all-inclusive Chocolate 2.0 course at the Chocolate Academy, valued at R11,700, sponsored by Callebaut Chocolate. Teams demonstrating exceptional hygiene practices will also be recognised with a special award from GeoChem.
Anticipation for the grand finale on 3 October
As the competition heads into its final round, the chefs will be judged by a prestigious panel of culinary leaders, including James Khoza (President of SA Chefs), Coovashan Pillay (Vice President of SA Chefs), Oliver Reddy, and Luke Reddy.
Growing what matters: Experience and knowledge gained
Reflecting on the competition's value, Chef Gregory Henderson, Competitions Director of SA Chefs and Convenor of the RCL FOODS Young Chefs & Bakers Challenge, said: "Every single young chef and baker who participated in the semi-finals has grown tremendously through this experience. Not only have they honed their skills, but they’ve also benefitted from invaluable feedback from our esteemed judges. This competition is about more than just winning – it’s about growth, and that’s why every participant attended an exclusive masterclass hosted by the Chocolate Academy in preparation for today’s challenge. We are nurturing the future of the culinary industry, and it’s incredibly rewarding to see these young talents embrace the learning process."
This sentiment aligns perfectly with the philosophy behind the RCL FOODS Young Chefs & Bakers Challenge: to grow what matters by investing in young talent and fostering creativity, innovation, and excellence in the South African culinary industry.
The grand finale, set to take place on 3 October, promises to be a thrilling event where South Africa’s brightest young culinary stars will showcase everything they’ve learned, competing for glory, prizes, and recognition from the industry’s top leaders.
Supplied by: RCL Foods.
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