Silverton resident Mogau Mahutla was stunned when it was announced that she was one of the recipients of 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.
Mahutla (22), will be using her bursary at Capsicum’s Pretoria campus where she will study theProfessional Chef Programme.
We asked her a few questions:
When and how did your interest in food and cooking start?
When I was still in pre-school and realised that those people who wear white coats in the kitchen are the ones who make the food I like.
What made you want to study at Capsicum?
A Capsicum representative came for a presentation at my high school and explained how easy it is to get a job overseas through them. I was sold!
What does getting this bursary mean to you?
It means that I will finally have the academic background that’s needed to sharpen my talent and skills, which will make it a lot easier for recipe development, entrepreneurship and employment!
What do you want to do after graduation?
I want to work as in a top restaurant in South Africa or – if I’m lucky – a Michelin star restaurant overseas.
Why do you think Capsicum chose you as one of the bursary recipients?
I didn’t use all the mystery basket ingredients and while I only had two teaspoons of salt, everything was perfectly seasoned. I made a French inspired mustard velouté but obviously, had to use what I had to match that standard. My dish was served on a hot plate and the presentation stood out.
Who are your role models and mentors and why?
I don’t have a mentor or a role model. But I’d like to think that my ideal role model would be an individual who has the ability to use what they have and make something great out of it. Most importantly, an individual who isn’t necessarily hungry or driven by success but driven by passion and understands that their consistency is fueled by their passion.
What would you like to be doing in five years’ time?
Working as an international private chef.
Name five things always in your fridge or pantry
Salt, pepper, onion, garlic, butter/olive oil.
What would be your last meal?
Pap and milk (I’m just a simple girl)
What do you not eat?
Pork, red meat and shellfish
Do you have a favourite celebrity cook and why?
John Canel. He mostly bakes but when he cooks, he plays it safe and that gives his audience room to be creative with his recipes and make it their own.
Can you share a favourite recipe?
Sure! Here’s my Strawberry Milk and Browned Butter Mille-Feuille
Ingredients
2 cups of milk
¾ cup of butter
3 tbs strawberry milk powder
6 egg yolks
½ cup sugar
¼ tsp cornstarch
1 sheet of puff pastry
Method
Pre-heat oven to 180°C and grease a baking tray. Melt butter in a small pot over medium low heat. Reduce the heat to low and slowly brown the butter until it turns an amber colour. In a separate pot heat the milk and strawberry milk powder over a low heat until it’s fragrant and bubbles start to appear on the surface. Set aside. In a bowl, whisk the egg yolks, sugar and cornstarch until it’s a pale-yellow color. Slowly add the milk to the egg mixture while whisking constantly to prevent the eggs from scrambling. Transfer the mixture back to the saucepan and whisk/stir until thickened. Gently whisk in the browned butter and whisk until it’s fully incorporated. You will find that the custard will curdle a little while you’re whisking in the butter, but don’t panic, just continue whisking until smooth. Transfer to a clean bowl, cover with clingfilm with the plastic directly touching the surface (to prevent a skin from forming) and refrigerate. Blind bake the sheet of Puff Pastry until golden brown. Allow it to cool. To assemble, cut the sheet of puff pastry into rectangles and pipe pastry cream on the first layer of puff pastry. Place the second disc of puff pastry on top and repeat. Decorate the third layer as desired with fresh fruit.
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