Soshanguve resident Lebogang Chechane reveals that she could not stop smiling when she heard she had won a bursary from South Africa’s leading culinary school, Capsicum Culinary Studio.
To celebrate its 21st anniversary last year, Capsicum pledged to give away bursaries to the winners of its Culinaire Challenge competition, and it has done just that with bursaries awarded to 20 aspiring chefs who took part in the contest’s cook-offs which were recently held at each of the school’s seven campuses across the country.
We asked 18-year-old Chechane, who will be studying Capsicum’s Foundational Cookery Programme at its Pretoria campus, a few questions.
When and how did your interest in food and cooking start?
I was still in primary school when I started to watch my mother cook and then began to help her. It just grew from there and became my passion.
What does getting this bursary mean to you?
I matriculated last year so getting this bursary alleviates some of my financial worries and allows me to focus on my culinary education and career.
What do you want to do after graduation?
I would like to add to my skillset with specialised courses such as food photography, food styling or food writing.
Why do you think Capsicum selected you as one of the bursary recipients?
I had the opportunity to showcase my culinary skills, creativity and attention to detail. I think the dish I prepared really represented my personal style.
Who are your role models and mentors and why?
I am such a fan of Siba Mtongana because she proudly showcases African cuisine and culture, promoting cross-cultural understanding and appreciation. However, my mentor is my mother because she believes that I have a lot of potential in achieving my dreams and she’s the one who originally fuelled my passion for cooking.
What would you like to be doing in five years’ time?
I would like to be a professional international chef and my dream is to own a restaurant either in South Africa or internationally.
And a few fun questions:
Name five things are always in your fridge or pantry
Milk, cheese, yoghurt, tomatoes and jam.
What would be your last meal?
Fettuccine Alfredo
What do you not eat?
Peanuts
Favourite celebrity chef and why?
A: The Funny Chef (aka Lebogang Tlokana) her methods are easy to follow, she makes me feel confident in my own cooking abilities and she makes me smile!
Lebogang Chechane’s recipe for an easy chicken pasta
Ingredients
225g any pasta
500g boneless, skinless chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 cup (250ml) chicken stock
½ cup (125ml) cream
1 tsp (5g) dried basil
1 tsp dried oregano
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
2 tbsp olive oil
Method
Bring a large pot of salted water to the boil and cook the pasta according to package instructions or until al dente. Reserve 1 cup of pasta water before draining. In a large frying pan, heat olive oil over medium-high heat. Add chicken and cook until browned and cooked through (5-6 minutes), being careful not to overcook. Transfer chicken to a plate and set aside. In the same pan, add garlic and cook for 1 minute or until soft (do not burn). Pour in chicken stock, cream, basil and oregano. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring sauce to a simmer and cook until slightly thickened, about 2-3 minutes. Season with salt and pepper to taste. Add cooked pasta to the pan with the sauce and toss to combine, adding some reserved pasta water if the sauce seems too thick. Add cooked chicken and toss everything together. Serve topped with grated Parmesan cheese and fresh basil leaves if desired.
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