Capsicum Culinary Studio celebrates 20 years of culinary excellence with half-a-million-rands worth of bursaries up for grabs!
There’s more than R500 000 in bursaries on offer as part of Capsicum Culinary Studio’s much anticipated 20th anniversary celebration.
To celebrate the occasion, South Africa’s top culinary school – with six campuses located in Rosebank (Johannesburg), Boksburg, Pretoria, Durban, Nelson Mandela Bay and Cape Town – has launched its bigger-than-ever Chef Talent Scout competition.
For the first time, six winners – one from each region – will receive what could be a life-changing bursary to study, for one year, either the Professional Chef or the Professional Patisserie Programme, at the school campus in their area.
Says Candice Adams, Academic Operations Manager at Capsicum Culinary Studio: “The aim of the competition is to find the best untapped culinary talent in the country. It’s also an excellent opportunity for aspiring chefs and pâtissiers to kickstart their careers and gain the necessary skills to become world-class professionals.”
Imtiyaaz Hart admits to feeling overwhelmed when he was announced winner of the inaugural Chef Talent Scout Competition held in 2020.
The 32-year-old from Gardens, who is currently in his final year of study at the Cape Town campus, says his winning recipe - Who Lives In A Capsicum Under The Sea - was inspired by the cooking school’s logo.
“I entered the competition because I was at the point in my life where I wanted to follow my passion and love for food. I’d love to publish a cookbook and eventually open a restaurant one day,” he says.
“To achieve this, I knew I had to improve my skillset, and this is why I had to enter and give it my all. Winning the bursary meant everything to me! I would not have been able to afford studying otherwise.”
Click here to see Imtiyaaz’s video message: https://www.dropbox.com/s/
The mechanics of the Chef Talent Scout competition are simple. Entrants are requested to make a video of their creative dish (two minutes or less in duration) and post it on their Facebook and/or Instagram pages, tagging @Capsicumcooking with the hashtag #ChefTalentScout2023. Videos can also be submitted via the Capsicum Culinary Studio Chef Talent Scout website page at https://www.capsicumcooking.
Once all the submissions have been reviewed, the top 20 entrants in each of the campus locations will be invited to cook their dish at their nearest Capsicum Culinary Studio campus and from there, the top five from each campus will move on to a live round where they will compete in a mystery box challenge. The winner will be chosen from the top five and each campus will crown a Chef Talent Scout Winner, to whom a one-year Professional Chef or Professional Patisserie Programme bursary will be awarded.
Video entries close at noon on Friday, July 28, with first stage judging taking place on July 31 and August 1. Successful entrants will be notified on August 2 and the live cook-off and final judging will take place on Saturday, August 26
All details, as well as Ts and Cs can be found at https://www.capsicumcooking.
The Patisserie Programme is designed for learners who identify with meticulous detail and patient practice. The course covers all major theoretical, practical and workplace components of kitchen operations, patisserie practice and the basics of advanced pastry applications. Cost control and operational business management principles are also core focuses. The course is CATHSSETA accredited and comes with a certification of National Certificate Patisserie (NQF Level 5, SAQA ID 73292) and a Certificate of Completion in association with Lobster Ink and the Culinary Institute of America. Minimum entry requirements include NQF level 4 or Gr 12 and being 18 years of age. Admissions are open in February and July.
The Professional Chef Programme covers all major theoretical, practical and workplace components of kitchen operations and culinary practice. It includes a focus on soft skills such as kitchen supervision, self-development and communication. The course is CATHSSETA accredited and comes with a certification of Professional Cookery (NQF Level 4, SAQA ID 14111) and a Certificate of Completion in association with Lobster Ink and the Culinary Institute of America. Minimum entry requirements include NQF Level 2 or Gr 10 with Maths Literacy and being 18 years of age. Admissions are open in February and July.
Capsicum Culinary Studio is the largest chef school of its kind in South Africa with campuses in Boksburg, Cape Town, Durban, Johannesburg, Nelson Mandela Bay and Pretoria, which collectively maintain a 95% pass rate. It has more local and international accreditations and associations than most chef training institutes in the country and a large number of alumni living and working abroad. Capsicum campuses are located at:
- Boksburg: Unit 6, Bartlett Lake Office Park, Cnr Leith and Trichards Roads, Boksburg
- Cape Town: 6th Floor, Rex Trueform Office Park, 263 Victoria Rd, Salt River.
- Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
- Johannesburg: 3 Keyes Ave, Rosebank.
- Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Port Elizabeth.
- Pretoria: Menlyn Square, Ground Floor, South Building, 134 Aramist Ave, Waterkloof Glen.
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