![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/10\/Monaheng-SMALL-267x400.jpg\")
<\/p>\nThe culinary scene is buzzing. Our very own Monaheng Moloinyane just snagged a spot as a finalist in this year\u2019s S.Pellegrino Young Chef Academy Competition. Get ready for some serious foodie magic!<\/p>\n
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\u2019s all about creativity, passion, and giving us a sneak peek at the next generation of culinary masterminds.<\/p>\n
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.<\/p>\n
Now, they\u2019re 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\u2019re cheering for as the competition progresses.<\/p>\n
Monaheng\u2019s no stranger to the heat of the kitchen \u2026 with an impressive resume as an exec chef and exec sous chef at top-tier restaurants, he\u2019s now the creative manager for WH Leisure Group. Although it\u2019s a relatively new role for him, he\u2019s just loving the freedom \u2026 a creative at heart, it\u2019s like having a blank canvas to play with.<\/p>\n
It comes as no surprise that he\u2019s basically been a foodie from the word go. His first culinary masterpiece scrambled eggs with a side of \u2026 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\u2019s just say he\u2019s experimented with sheep testicles (no surprise crunch, luckily)!<\/p>\n
When asked about his fave dish, he says he doesn\u2019t have one. \u2018I believe in constant growth and evolution\u2019.<\/p>\n
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For Monaheng, the best part about being a chef is simple. He loves the freedom to create. But that doesn\u2019t mean he never enjoys a night off from time to time. Sometimes a takeaway and a cold beer just hits the spot. Because yes \u2026 even chefs need to chill.<\/p>\n
And as for the most challenging dish he\u2019s ever made \u2026 well, it\u2019s been driving him crazy for seven years. He\u2019s got a beef dish that just won\u2019t behave, no matter how many times he tries. It\u2019s like his culinary nemesis. Lucky for us, he promised to share once he\u2019s perfected the recipe. In fact, if you ever ask him for a recipe, don\u2019t hold your breath. He doesn\u2019t follow cookbooks \u2026 mostly just wings it.<\/p>\n
Apparently, any chef worth their salt will agree that you can\u2019t call yourself one if you haven\u2019t worked in an understaffed kitchen. As for Monaheng, it toughened him up, made him sharper, and definitely more efficient.<\/p>\n
\u2018For me, cooking is a way to say, I want to nurture you. It\u2019s my love language, after all. As for my recipe for life \u2026 you can plan all you want, but life always has a funny way of messing with your plans. So, it\u2019s all about a healthy dose of resilience.<\/p>\n
\u2018Because just that is what\u2019s 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.\u2019<\/p>\n
And, back to the competition \u2026 Monaheng, along with the other young culinary wizards, will soon face a local jury of big names in the foodie world. South Africa\u2019s Bertus Basson, Akmal Anuar from the United Arab Emirates, and Roaya Saleh from Bahrain. They\u2019ll decide who comes out on top in four award categories at the regional event in Cape Town this November.<\/p>\n
And then? The winners will battle it out for global glory at the Grand Finale in 2025. Fingers crossed, Monaheng. We\u2019re all cheering for you! One thing you\u2019d never eat?<\/strong> If you could cook with anyone, who would it be?<\/strong> Three kitchen tools you absolutely can\u2019t go without?<\/strong> Your top three cooking tips?<\/strong> Your ultimate tip for chopping onions?<\/strong> Should pineapple go on pizza?<\/strong> No dish is complete without?<\/strong> What do you like to do when you\u2019re not cooking?<\/strong> Sea bass carpaccio with chilli, oregano and olive oil<\/strong> You\u2019ll need:<\/em> 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.<\/p>\n To make:<\/em> 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). The culinary scene is buzzing. Our very own Monaheng Moloinyane just snagged a spot as a finalist in this year\u2019s 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 […]<\/p>\n","protected":false},"author":121,"featured_media":21455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,20],"tags":[7128,349,587,161,680,2532,2609,8707,4077,269,8036,610,2589],"class_list":{"0":"post-21454","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-people","8":"category-personalities","9":"tag-alanicka-lotriet","10":"tag-chef","11":"tag-finalist","12":"tag-food","13":"tag-foodie","14":"tag-get-it-pretoria","15":"tag-get-it-pretoria-magazine","16":"tag-monaheng-moloinyane","17":"tag-passion","18":"tag-recipe","19":"tag-s-pellegrino-young-chef-academy-competition","20":"tag-win","21":"tag-winner"},"yoast_head":"\n
\nDetails: Follow @_monaheng_ on Insta<\/em><\/p>\n
\nBoiled eggs.<\/p>\n
\nMy mom. She passed when I was only seven years old.<\/p>\n
\nA sharp knife, micro-plane and silicone spatula.<\/p>\n
\nSeason, taste and season again.<\/p>\n
\nJust let the tears out, they\u2019ll dry up eventually.<\/p>\n
\nYes, if you\u2019re a serial killer.<\/p>\n
\nDefinitely, garlic!<\/p>\n
\nSpend time with my lovely wife.<\/p>\n
\nSimple 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.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/pretoria\/wp-content\/uploads\/sites\/26\/2024\/10\/Monaheng-SMALL-2-400x200.jpg\")
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\nCheck 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.
\nCover 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.<\/p>\n","protected":false},"excerpt":{"rendered":"