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Meet Thato Matlala, One Of The SA Culinary Team Who Did The Country Proud On The International Stage

Pretoria’s Thato Matlala was part of the award-winning South African junior culinary team who represented the country at the 2024 African Culinary Cup held this month in Egypt.

The four-member team achieved a bronze medal at the international cooking competition which nurtures and enhances the culinary skills and experiences of young chefs throughout the continent. The core mission of the competition is to inspire chefs to uphold the highest standards of culinary excellence and professionalism.

The 27-year-old Lynnwood resident is currently studying for the Advanced Professional Chef Programme at the Pretoria campus of Capsicum Culinary Studio and is set to graduate next year. He is also doing work experience as a commis chef at Greenhouse On Festival in Hatfield.

Matlala says he was proud to represent his country on the global stage and taking home the bronze medal was surreal.

“We showcased South Africa on a plate with our three courses. Our starter was rooibos smoked octopus with inkomasi and a cured fish roll; mains was a fillet cooked in hay ash with a ting (fermented sorghum) crêpe, pap and chakalaka and dessert was koeksisters, mango thyme ice cream and kiwi compote with a popcorn garnish.

“The experience proved that South African chefs can hold their heads up high. It also demonstrated to me the importance of travel – seeing the world broadens our culinary horizons and gives us wonderful skills and new ideas that we can bring home and add to our own South African gastronomy and flavour profiles. It also showed me that I should start

competing more to sharpen myself under competition rules and pressures. After all, practice makes perfect,” he says.

Principal of Capsicum’s Pretoria campus, Mark Coombe, was delighted with Matlala’s performance: “We are so proud of Thato and the whole team.  They all really did the whole country proud with their innovative menu and choice of ingredients that showcased South Africa’s culinary talents.”

Matlala says he started cooking at the age of 10 but it was only during Covid that he realised he wanted to make it his chosen profession and made the decision to study for a qualification.

After graduating he would like to work internationally to gain further experience, take a management course and then pursue his own endeavours: “In five years’ time I would like to be running my own establishment and kitchens across South Africa.”

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