In a thrilling culinary showdown, two young chefs from Durban emerged victorious in the RCL Foods Young Chef and Baker Challenge competition, held recently.
Ammaara Sulaiman, from Greenwood Park, and Lalana Santana Pillay from Verulam, both 20-year-old final-year students at the Capsicum Culinary Studio in Durban, claimed second place and a coveted prize of R20 000.
The competition brought together 18 of South Africa’s most promising chefs under the age of 25, showcasing their culinary prowess in a high-stakes event.
Ammaara and Lalana’s winning three-course meal showcased their innovation and skill, featuring a vegetarian sausage croquette, a beef en croute, and a show-stopping “pot plant” dessert made with a white chocolate basket with inside layers of vanilla sponge, lemon curd, passion-fruit gel and avocado mousse and topped with a dark chocolate tree branch.
Ammaara, whose passion for cooking ignited at the age of seven, attributed her culinary journey to assisting her aunt in the kitchen and watching cooking shows.
Lalana, drawn to baking from a young age, turned her love for food into a career.
“From a young age I was also interested in baking and I’ve always enjoyed eating food so I decided to pursue my dreams of making delicious food into a career. I chose Capsicum because it was one of the best-rated chef schools in South Africa. My time at the school has been the best; I’ve got to experience so many different activities and engage with different chefs and students,” said Lalana.
The winning duo previously entered the competition in 2022 without success but returned this year and claimed second place.
Ammaara expressed the competition’s value, stating, “It gets stressful and it is a lot of hard work, but the knowledge and experience that you gain from it are worthwhile.”
The chefs spent hours meticulously crafting their award-winning menu, drawing inspiration from various recipes and receiving support from their Capsicum chef lecturers.
Lalana emphasised the intensity of the experience but noted, “I wouldn’t trade the experience for the world.”
Looking ahead, Ammaara aspires to gain experience in a restaurant or hotel overseas, ultimately saving up to open her own small restaurant or café. Lalana shares a similar dream, aiming to open her own bakery within five years.
In a light-hearted turn, the chefs answered a few fun questions, sharing insights into their personal tastes and preferences. From favourite ingredients always in their fridge or pantry to their last meals and dream dinner guests, Ammaara and Lalana provided a glimpse into their culinary worlds.
As these young chefs continue to make waves in the culinary scene, their future endeavours promise to bring fresh and innovative flavours to the table.
Fun questions:
Name five things always in your fridge or pantry
Ammaara: Noodles, chillies, fruits, yoghurt and cheese.
Lalana: Samyang Buldak spicy noodles, eggs, chillies, flour and sugar.
What would be your last meal?
A: My last meal would either be chicken curry or spicy ramen noodles.
L: I have three and I can’t choose. Probably mutton curry or chicken curry and rice; and steak and mashed potatoes.
What do you not eat?
A: Offal.
L: I eat everything.
If you had to cook dinner for five famous people, who would they be and what would you make them?
A: Actors Ed Westwick, Leighton Meester, Chace Crawford, Blake Lively and Michelle Trachtenberg.
L: Albert Einstein, Nelson Mandela, Zayn Malik, Florence Nightingale and Benedict Cumberbatch.
Both would cook the three-course meal they made in the finals.
Favourite kitchen utensil and why?
A: I don’t have a favourite kitchen utensil as all of them are important.
L: My chef’s knife, it comes in very handy and it’s very special to me.
Favourite celebrity cook?
A: Rachael Ray
L: Gordon Ramsay.
