UNILEVER Food Solutions (UFS) wrapped up its Future Menus 2025 Vol. 3 series with a vibrant culinary showcase in uMhlanga recently.

The event united top chefs, emerging talent, and foodservice leaders to explore global trends shaping modern menus while hosting the Chef of the Year (COTY) 2025 competition.

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The event buzzed with live tastings, interactive trend stations, and chef-led presentations. Dishes ranged from globally inspired deep-fried cauliflower tacos to a South African favourite, “braai in a pie”.

Among the local culinary stars were chefs Nardia Adams and Sharon Visagie, who each cooked up a storm for attendees.

Adams, from Fudart, brought an exciting Asian fusion vibe to the showcase, while Visagie delighted guests with a delectable dessert experience.

Leveraging AI technology and working alongside Unilever chef Danielle Venter, they invited tasters to scan a QR code and answer personalised questions to create their own customised dessert toppings, a delicious glimpse into the future of interactive dining.

“It’s about giving the diner the choice to create a dessert that they want,” said Venter.

Future Menus is UFS’s global initiative aimed at inspiring chefs and food operators with practical, insight-driven solutions that cater to diners’ evolving tastes. This year’s trend report spotlights four major influences expected to dominate kitchens in 2025: Street Food Couture, Borderless Cuisine, Culinary Roots, and Diner Designed.

“These trends aren’t just passing fads. They’re practical ways for chefs to stay connected to culture, deliver flavour-forward dishes, and keep their menus relevant,” said chef Mary Worthington, Culinary Chef Experience Advisor for UFS.

A highlight of the day was the thrilling finals of the COTY 2025 competition, a celebrated platform showcasing culinary creativity, innovation, and talent. The competition has long served as a launchpad for junior and senior chefs eager to push the boundaries of their craft.

Junior Chef of the Year 2025
Winner: Pholoso Sebola (The Marriott Hotel)
2nd Place: Lakishia Dayalram (1000 Hills Chefs School)
3rd Place: Banyana Monyuku (The Marriott Hotel)
Senior Chef of the Year 2025
Winner: Zandria De Nobrega (The Fusion Cooking School)
2nd Place: Olwethu Vivi (Louisvale Wines)
3rd Place: Melusi Twala (The Marriott Hotel)

The full Future Menus 2025 report, featuring global insights, trend-driven recipes, and chef inspiration, is available for download at https://www.unileverfoodsolutions.co.za.

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