Young Thembisa chef scoops bursary

Palesa Ramalale from Hospital View in Thembisa recently won a one-year bursary from Capsicum Culinary Studio.

To mark its 20th anniversary, Capsicum Culinary Studio, SA’s largest culinary school, launched its Chef Talent Scout competition earlier this year, with more than R500 000 in bursaries up for grabs.

The nationwide contest asked entrants to submit a recipe and a two-minute video of a dish they had created and send it to their preferred Capsicum campus.

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A panel of judges whittled down the entries. A short list of aspiring young cooks competed against each other, with a winner from each campus finally chosen.

Up for grabs was a life-changing bursary for each of the six winners to study for a year at Professional Chef or the Professional Patisserie Programme at the school campus in their area.

“The aim of the competition was not only to find the best untapped culinary talent in the country but also an excellent opportunity for aspiring chefs and pâtissiers to kickstart their careers and gain the necessary skills to become world-class professionals,” said Candice Adams, the academic operations manager at Capsicum Culinary Studio.

One of the six winners was Palesa Ramalale, who competed against the other Boksburg finalists last weekend.

The 19-year-old from Hospital View in Thembisa will take up the bursary next year and study the Advanced Professional Chef course.

“My interest in cooking started in Grade Two when my teacher asked us to bring in our favourite food, and I got inspired in the kitchen to make something and do well.

“My passion for food kicked off in Grade Five when I had to prepare a three-course meal for a life orientation project.

“I loved coming up with the dishes and preparing them and knew then it was something I wanted to do as a career.”

She said the competition was an opportunity she could not let pass.

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Her winning dish was chocolate fondant with ricotta.

“I was inspired by how fondants ooze out at the centre but are still fully cooked. I just knew I had to try and create one myself.”

She said she could not believe it when she was announced one of the six winners.

“One contestant tapped me on the shoulder, telling me I won. But I still couldn’t understand it. It was only when I received the certificate saying I was the winner that I cried tears of joy.”

Palesa plans to work on a cruise ship after graduating.

In five years, she hopes to be a food critic.

“Whenever I go out with my friends to restaurants, I like giving my opinion on the dish in front of me and what I think they could do better in terms of presentation. I’d also fancy being a TV presenter and showcasing my food.”