KZN produced the winners and best dessert makers in the RCL Foods Chefs and Bakers Challenge announced yesterday after a gruelling day in the kitchen.
Joel Gayapersad and Liam Nair of the 1000 Hills Chef School were overall winners and secured the GeoChem hygiene prize.
Sinqobile Mtshali and Thembisile Gugu Mthembu (1000 Hills Chef School) won the Callebaut Best Dessert award.
The finals were held at The Capsicum Culinary Studio Durban Campus, where the teams showcased their culinary skills through a mystery basket main course and a pre-submitted dessert, which tested their creativity, precision and ability to work under pressure.
Each team had to prepare a trio of bowl-style dishes using three compulsory proteins: plant-based, beef fillet and chicken thighs, with a strict time frame of just 90 minutes.
For the dessert, competitors submitted a recipe in advance, which they had to replicate under challenging kitchen conditions, including high humidity, making execution and flavour paramount.
The judges, led by Chef James Khoza, President of the South African Chefs Association, were particularly impressed with the high standard displayed by all the participants.
Gayapersad and Nair not only took home the coveted title but also walked away with R30 000, plus R5 000 for their school. They were also recognised for their exceptional hygiene practices, winning the GeoChem hygiene award.
The Callebaut best dessert award earned Mtshali and Mthembu an all-inclusive Chocolate 2.0 course at the Chocolate Academy valued at R11 700 for their exquisite chocolate dessert.