Atteridgeville resident Elliot Khoza celebrated with friends and family after learning he had been awarded a bursary from Capsicum Culinary Studio, South Africa’s leading culinary school.
To mark its 21st anniversary last year, Capsicum pledged to give away bursaries to the winners of its Culinaire Challenge competition. And it did just that when it awarded bursaries to 20 aspiring chefs who took part in a cook-off which was recently held at each of the school’s seven campuses across the country.
Amidst the celebrations, we spoke to the 30-year Khoza who is currently the owner and product developer of Whipped Couture, a Pretoria-based company that produces “ingenious, trendy and, most importantly, delectable cakes and pastries.”
What course will you be studying?
I’m embarking on a Professional Patisserie Programme at the Pretoria campus.
When and how did your interest in food and cooking start?
I discovered my passion for food most especially baking in high school through consumer studies.
What made you want to study at Capsicum?
Because it’s the largest culinary school in South Africa and one that offers a blend of traditional, modern and innovative approaches to culinary arts and also because it’s industry’s most proffered culinary institution.
What does getting this bursary mean to you?
This opportunity not only helps me gain more insight into the world of patisserie, but will help me grow and develop my business into a leading bakery.
What do you want to do after graduation?
I would like to become a patisserie instructor and food blogger.
Why do you think Capsicum selected you as one of the bursary winners?
For the cook-off, I created a dish that not only exemplified creativity with the few ingredients we had, but it also showcased a variety of elements such as texture, temperature and flavour. And it was utterly delicious!
Who are your role models and mentors and why?
Anna Olson and Heston Blumenthal, both of whom have a unique take on culinary arts. Anna makes baking such an ease whilst Heston embodies the term “Baking is a science” with his experimental approach to food.
What would you like to be doing in five years’ time?
I would like to have franchised my business throughout South Africa, and become a master pâtissier.
Name five things always in your fridge or pantry
Flour, eggs, sugar, cocoa powder and caramel sauce.
What would be your last meal?
Spatlo (Kota)
Favourite celebrity cook and why?
Anna Olson, she simplifies the art of baking
How can people found out more about Whipped Couture
They can find me on Facebook and Instagram @whippedcouture or email info@whippedcouture.co.za
Can you share the recipe for your winning pastry from the cook-off?
Sure, here’s my Apple Crumble Pie
For the shortcrust pastry
120g cake flour, sifted, plus extra for dusting
3 tbs caster sugar
70g butter, plus extra to grease
juice of 1 lemon
ice cold water
1 cup rice, for blind baking
For the apple filling
6 large apples, cut into chunks
⅓ cup sugar
⅓ cup water, plus 1 tbs
1 stick cinnamon
1 tbs cornflour
For the crumble
60g flour
1 tbs butter
2 tbs brown sugar
1 tsp grated nutmeg
Method
Preheat the oven to 180°C. To make the shortcrust pastry: In a medium-sized bowl, combine the flour, sugar and butter. Using your fingertips, rub in the butter to form a breadcrumb consistency. Add the lemon juice and just enough water to form a firm dough. Gently bring the pastry together and wrap in wax paper. Chill until cold. On a floured work surface, roll out the pastry to a 3mm thickness, then use it to line a greased round pie dish. Line with wax paper and fill with the rice. Bake blind for 12 to 15 minutes. Remove the rice and paper, and return to the oven until golden. To make the apple filling: In a medium-sized saucepan, bring to a slow simmer the apple, sugar, 1⁄3 cup water and cinnamon. Poach for 15 to 20 minutes until soft. Dissolve the cornflour in the remaining water. Return the saucepan to the heat, add the cornflour mixture and cook until the sauce thickens slightly.
To make the crumble: Combine all the ingredients and mix to a firm dough. Refrigerate until cold and firm. To assemble: Fill the pre-baked tart case with the apple filling. Grate over the crumble dough and bake for 20 minutes or until golden brown. Cool and drizzle over the icing. Serve warm with custard.
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