The culinary scene is buzzing. Our very own Monaheng Moloinyane just snagged a spot as a finalist in this year’s S.Pellegrino Young Chef Academy Competition. Get ready for some serious foodie magic!
Monaheng Moloinyane, along with other rising stars from Africa, Middle East and South Asia, is gearing up to wow a prestigious local jury with a game-changing take on the future of food. It’s all about creativity, passion, and giving us a sneak peek at the next generation of culinary masterminds.
This global competition is the ultimate talent show for young chefs under 30. Thousands from all corners of the globe threw their hats in the ring, hungry for the chance to learn from the best and showcase their own unique style. And after a tough selection process, only 165 of them made the cut.
Now, they’re battling it out at the regional finals. We just had to chat with Monaheng. You know, because local is lekker, and so we know exactly who we’re cheering for as the competition progresses.
Monaheng’s no stranger to the heat of the kitchen … with an impressive resume as an exec chef and exec sous chef at top-tier restaurants, he’s now the creative manager for WH Leisure Group. Although it’s a relatively new role for him, he’s just loving the freedom … a creative at heart, it’s like having a blank canvas to play with.
It comes as no surprise that he’s basically been a foodie from the word go. His first culinary masterpiece scrambled eggs with a side of … egg shells. He was only eight, and yes, the kitchen was chaos. Fast forward a few years, and his style is still just as unpredictable. How unpredictable? Well, let’s just say he’s experimented with sheep testicles (no surprise crunch, luckily)!
When asked about his fave dish, he says he doesn’t have one. ‘I believe in constant growth and evolution’.
For Monaheng, the best part about being a chef is simple. He loves the freedom to create. But that doesn’t mean he never enjoys a night off from time to time. Sometimes a takeaway and a cold beer just hits the spot. Because yes … even chefs need to chill.
And as for the most challenging dish he’s ever made … well, it’s been driving him crazy for seven years. He’s got a beef dish that just won’t behave, no matter how many times he tries. It’s like his culinary nemesis. Lucky for us, he promised to share once he’s perfected the recipe. In fact, if you ever ask him for a recipe, don’t hold your breath. He doesn’t follow cookbooks … mostly just wings it.
Apparently, any chef worth their salt will agree that you can’t call yourself one if you haven’t worked in an understaffed kitchen. As for Monaheng, it toughened him up, made him sharper, and definitely more efficient.
‘For me, cooking is a way to say, I want to nurture you. It’s my love language, after all. As for my recipe for life … you can plan all you want, but life always has a funny way of messing with your plans. So, it’s all about a healthy dose of resilience.
‘Because just that is what’s going to help me reach my future goals. And, at the moment that goal is a small, boundary-pushing restaurant serving truly delicious food that will blow your mind.’
And, back to the competition … Monaheng, along with the other young culinary wizards, will soon face a local jury of big names in the foodie world. South Africa’s Bertus Basson, Akmal Anuar from the United Arab Emirates, and Roaya Saleh from Bahrain. They’ll decide who comes out on top in four award categories at the regional event in Cape Town this November.
And then? The winners will battle it out for global glory at the Grand Finale in 2025. Fingers crossed, Monaheng. We’re all cheering for you!
Details: Follow @_monaheng_ on Insta
One thing you’d never eat?
Boiled eggs.
If you could cook with anyone, who would it be?
My mom. She passed when I was only seven years old.
Three kitchen tools you absolutely can’t go without?
A sharp knife, micro-plane and silicone spatula.
Your top three cooking tips?
Season, taste and season again.
Your ultimate tip for chopping onions?
Just let the tears out, they’ll dry up eventually.
Should pineapple go on pizza?
Yes, if you’re a serial killer.
No dish is complete without?
Definitely, garlic!
What do you like to do when you’re not cooking?
Spend time with my lovely wife.
Sea bass carpaccio with chilli, oregano and olive oil
Simple flavours are beautifully presented in this sea bass fillet recipe. The sea bass is served up as a carpaccio and flavoured with chilli and oregano, making an excellent seafood starter.
You’ll need: 1 sea bass fillet (weighing 600g); 1 red chilli; extra virgin olive oil; 1 tsp oregano leaves; 1 handful of mixed salad leaves; 1 lemon, cut into wedges.
To make: First, remove the seeds of the chilli, finely dice and blanch in boiling water, then refresh in iced water and drain well (this removes a little heat).
Check the fillet of sea bass has been de-boned and then using a very sharp knife, slice from head to tail cutting very thin slices.
Cover four plates with the slices of fish and then dress each plate with olive oil, seasoning, blanched chilli and oregano leaves. Finish with the dressed salad leaves and serve with a wedge of Italian leafy lemon.
