Thato Matlala, a 27-year-old culinary student from Lynnwood, Pretoria, is making waves in the South African culinary scene after representing the country at the prestigious 2024 African Culinary Cup in Egypt.
Matlala, a member of the South African junior culinary team, secured a bronze medal for the team, showcasing South African cuisine on an international platform.
The competition, which took place earlier this month, is known for enhancing the skills of young chefs across the continent, while fostering a commitment to culinary excellence and professionalism.
Competing against top young chefs from across Africa, the four-member South African team created a menu that highlighted the country’s rich culinary heritage.
Reflecting on the experience, Matlala described the achievement as “surreal.”
He said, they showcased South Africa on a plate with their three courses.
“Our starter was rooibos-smoked octopus with ‘inkomasi’ and a cured fish roll. For mains, we served fillet cooked in hay ash with a ting (fermented sorghum) crêpe, pap, and chakalaka. For dessert, we presented koeksisters with mango thyme ice cream, kiwi compote, and a popcorn garnish, ” he added
Currently enrolled in the Advanced Professional Chef Programme at Capsicum Culinary Studio’s Pretoria campus, Matlala is also gaining practical experience as a commis chef at Greenhouse On Festival in Hatfield.
Set to graduate next year, he said he was eager to continue his culinary journey and sharpen his skills through more competitions.
“The experience proved that South African chefs can hold their heads high. It showed me the importance of travel and learning from other cultures to broaden our culinary horizons,” he said.
He added that competing under pressure also made him realise that he should participate in more competitions to perfect his craft.
Capsicum’s Pretoria campus principal, Mark Coombe, expressed his pride in Matlala and the team’s performance.
“We are incredibly proud of Thato and the entire team. They did the country proud with their innovative use of local ingredients and their commitment to excellence.” he said.
Matlala said his culinary journey began at the age of 10, but it was not until the COVID-19 pandemic that he decided to pursue it as a career.
Speaking to Pretoria News, Matlala said looking ahead, he hoped to gain international experience after graduating and run his own establishments across South Africa.
“I want to continue learning, maybe take a management course, and in five years’ time, I hope to be running my own kitchen,” he added.
With his passion for cooking and his determination to succeed, Thato Matlala is undoubtedly a rising star in South Africa’s culinary world.
Pretoria News
lesego.montso@inl.co.za