Capsicum Culinary Studio’s, South Africa’s largest culinary school with seven campuses across the country, produced impressive results at the recently held SA Pastry Championship.
Lesedi Morudi (22), who hails from Naturena and Protea Glen’s Unami Binda (19) placed second in the overall competition while Relebogile Didintle (20), an undergraduate in her final year of an Advanced Professional Chef certificate, won the ‘Best Dish of the Day’ (along with Refilwe Monare from the Johannesburg Culinary & Pastry School).
Now in its fourth year, the SA Pastry Championship was established to unveil the latest trends and discover new South African pastry chef talent.
Still buzzing from their respective wins, we chatted to the three Capsicum students about, the competition, their love of pastry and their dreams for the future.
When and how did your interest in baking start?
Lesedi Morudi (LM): Initially when I enrolled at Capsicum, I just wanted to study to be a hot kitchen chef, but my parents were adamant that I do the full three year Advanced Professional Chef programme so that I would be well rounded as a chef. My interest in baking actually began this year as I am studying the art of pastry.
Unami Binda (UB): My interest in baking began at a very young age. My mother was a caterer and focused on hot kitchen, so I used to make the sweet treats all the time and my love for the art of patisserie blossomed from there.
Relebogile Didintle (RD): My interest in baking started last year when Capsicum lecturer Chef Lucky Mashudu Masinya made me realise that pastry is what I’m really good at.
Tell us about the SA Pastry Championships? How were you chosen to participate?
One day during a practical, chef lecturer Lucky Mashudu Masinya asked us if we wanted to enter the competition. With the guidance and support of the chefs at Capsicum, we were able to plan and execute our entry plate. After a few weeks we got the news that we had been selected to participate.
How did you prepare for the competition?
We prepared through an enormous amount of research and practice. Whenever we had free time, we would dedicate all of it to sharpening our skills and perfecting our craft. We were provided with ingredients and equipment and had four days to prepare three days to practice and adjust recipes and one day to actually prepare!
How many other contestants were you up against?
RD, LM & UB: In total there were six teams of two contestants each, so we were up against five other teams
What did you make?
LM & UB: We made two entremet cakes, two plated desserts and two plates of a selection of friandise. Each of these had to be made with original garnishes that included glazes, sugar work and chocolate work.
RD: We made ruby panna cotta, for which we were awarded the ‘Best Dish of the Day title. We also made a tropical entremet cake, chocolate domes, cake pops and eclairs.
What did you win?
LM & UB: We got second place and a R5 000 cash prize
RD: The Best Dish of the Day title along with my partner.
What was the reaction of friends and family and what did you do to celebrate?
LM: My friends and family were happy to see me in my element, in my zone and they were really excited for the win. To celebrate, I went out for some sushi with two of my dearest friends and later had a braai with some other friends.
UB: My mother and younger brother came to support me during the competition and when I won the 2nd place prize, my mother was ecstatic and said she was the proudest she had ever been of me.
RD: They were so happy and proud and after the competition I went home to Rustenburg to celebrate with my family.
Where do you see yourself in five years’ time?
LM: I see myself as a recognised culinary professional in South Africa, maybe even globally. One of my aims is to be a successful food content creator inspiring and educating others. My long term goal is to achieve Michelin star level excellence, being a mentor to younger chefs and promoting sustainability in cooking.
UB: Traveling the world! My main goal is to be an international chef and get to work in different countries learning about different cultures, food and people.
RD: I see myself in a senior chef or sous chef role and later I want to open a restaurant, food truck, or catering business, and then further down the line I want to be a culinary instructor, sharing my knowledge by teaching culinary classes or workshops.
Anything else you’d like to add?
LM: I want to thank everyone who played a role in supporting me; my parents,
lecturers, friends and the organisers of the SA Pastry Championship. I am truly grateful and honoured. By the way – my Instagram account is @lesedi_morudi. I post some of my best work there.
UB: I am so grateful for this opportunity and everything that I have been able to achieve thus far.
Capsicum Culinary Studio has an Open Day on Saturday July 26 from 9h00 to 12h00 taking place at all seven campuses countrywide. It’s a great opportunity to find out more about the best place to kick-start your culinary career!
Capsicum campuses are located at:
- Boksburg: Unit 6, Bartlett Lake Office Park, Leith/Trichardts Rd, Boksburg
- Cape Town: 358 Victoria Rd, Salt River, Cape Town
- Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga.
- Johannesburg: 3 Keyes Ave, Rosebank.
- Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
- Pretoria: Menlyn Square, South Building, 134 Aramist Ave, Waterkloof Glen.
- Ruimsig: Block D, 144 Peter Rd, Roodepoort
Contact
For more information, visit https://www.capsicumcooking.com/, telephone 086 111 2433 or email chef@capsicumcooking.co.za
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- Facebook: capsicumcooking
- Instagram: capsicumcooking
- YouTube: Capsicumcooking
- Linked In: capsicum-culinary-studio