Twelve pairs of high school learners, from the Durban University of Technology (DUT) partner schools, will be competing in the final cook off at the DUT Super Chefs 2023 – Indigenous Healthy Cooking Competition, to be held at the Department of Consumer Sciences Food and Nutrition on the Steve Biko campus in Durban on Saturday, 23 September 2023.

DUT Super Chefs 2023 will be hosted by Department of Consumer Sciences Food and Nutrition, in collaboration with the DUT School Engagement Project, which is headed by Project Manager, Ms Berenice de La Croix. The project is managed by the DUT Advancement and Alumni Relations unit and includes a number of internal and external stakeholders. The School Engagement Project is one of DUT’s biggest community engagement commitments and has seven project pillars: the objective of this project is to develop learners into visionary, ethical leaders, who will benefit the higher education sector and the broader South African society.

Speaking on the DUT Super Chefs 2023,  Ms de La Croix elaborated on the various stages, adding that the competition was open to 15 selected schools from Grade 8 to 11, with two entries per school and 12 teams as finalists.

“Stage one entailed entrants submitting a three course menu using healthy, indigenous ingredients in all three courses. Stage two will then focus on the 12 finalist teams cooking a three-course meal using the healthy indigenous ingredients in their mystery baskets provided at the finals. This competition is about promoting the warmth, good food and community of our diverse South African heritage.”

Head of Department of the Department of Consumer Sciences Food and Nutrition, Dr Heleen Grobbelaar, gave context to the event saying that DUT was looking for new, creative menus and ideas.

“Each pair of finalists will compete with 11 other teams for the title: DUT SUPER CHEFS 2023. They are expected to plan a three-course menu consisting of a starter, main and dessert for a five-star restaurant.  Each competitor will be issued with an apron and suitable head gear as well as chef’s knives, measuring cups and spoons. The units in the laboratory are fully equipped with small utensils, pots and an electrical stove and oven. Each pair of competitors will work at their own unit,” she said.

Dr Grobbelaar further commented that on competition day, from 9:00am to 9:30am the competitors will collect ingredients and plan their menu.

“Competitors will have three hours to cook the three-course meal. Also, each pair of competitors will be issued with a mystery basket containing a variety of ingredients. From these ingredients they will be required to prepare a three-course meal, consisting of a starter, a main course and a dessert. The basket will contain indigenous ingredients, a meat product, a variety of vegetables and a starch option. Ingredients for the preparation of a dessert will also be available.  All ingredients in the mystery basket must be used,” she stressed.

She indicated that there will also be a communal ingredient table from which competitors may collect ingredients to enhance those in their basket. Once the prepared dishes are served, they will be judged by a panel of food judges. The competitors will also be judged on how well they work, speed, sanitation, and safety in the kitchen.

Dr Grobbelaar relayed that the judging criteria will be based on the balance of the menu, appearance, taste, flavour, kitchen skills and hygiene.  An exciting array of prizes are to be won as well as the title of DUT SUPER CHEFS 2023.

“DUT conveys its best wishes to the finalists as they practice healthy, indigenous recipes at home in preparation for DUT Super Chefs 2023,” she said.