Velabahleke High School took top honours at the 2026 DUT Super Chefs Culinary Competition, held on Saturday, 19 September 2026, after a day of creativity, culture and culinary skill.
Hosted by the DUT Department of Hospitality and Tourism in collaboration with the DUT School Engagement Project, the competition brought together learners from 10 secondary schools to celebrate South African food and culinary innovation under the theme, “Cultural Celebration, Honouring Our Heritage”.
Each school entered a team of three learners who took part in a practical culinary challenge centred around a mystery basket of ingredients. The participating schools were Velabahleke High, Durban Girls Secondary, Bechet High, Dr JL Dube High, Overport Secondary, Sompukwane High, Stanger Secondary, Isibonelo Secondary, Sastri College and Burnwood Secondary.
The learners were challenged to reinterpret traditional South African food using affordable, indigenous and wholesome ingredients. Each team had to prepare two portions of a main dish and two portions of a dessert, followed by an oral presentation explaining the story and concept behind their menu.
The dishes also had to align with the South African Food-Based Dietary Guidelines (SAFBDG), with learners encouraged to use simple cooking methods and pay attention to portion sizes.
Judges assessed the teams on taste and sensory profile, interpretation of the theme, kitchen sanitation and safety, technical skill, and presentation.
For many of the learners, the competition was about more than winning. It gave them an opportunity to step into a professional culinary environment and get a glimpse of what pursuing hospitality and culinary studies at tertiary level could look like.
“I am excited and nervous at the same time because I didn’t expect to participate in a competition of this magnitude. Therefore, participating in this competition is a huge confidence booster for me,” said Smiso Mkhize, a learner from Stanger Secondary.
The learners also spoke about the people who inspired their love for cooking.
“I would say my parents have played a major role. They basically forced me to learn how to cook,” said Mkhize.
For Thingoluhle Dlamini, a Grade 11 learner at Velabahleke High School, that inspiration came from home.
“This love for cooking originates from my grandmother. Living with her daily forces me to take up certain roles, and cooking is one of them,” said Dlamini.
At the end of the challenge, the teams presented a range of dishes, including steamed bread, isigwamba, butter chicken, pap and cream spinach served with cream chicken, chocolate cake with chocolate sauce, and jam fingers with sorghum.
Velabahleke High School walked away with both the Main Dish Award and Dessert Dish Award. The winning team consisted of three Grade 11 learners, Thingoluhle Dlamini, Avela Mchunu and Mawande Xulu.
Their main dish featured steamed bread, isigwamba, fried chicken and chutney, while their dessert was yam pudding.
Burnwood Secondary received the award for Menu Story/Concept and Use of Indigenous Ingredients. Its team consisted of Grade 12 learners Lebo Motsibi, Aphelele Mkhize and Shakira Msafiri. Their main dish featured grilled chicken, rice rolled roulade and croquette.
“I’m ecstatic and proud of my three girls. They have really shone today. It’s important for them to showcase their culture, and I am glad they were there to put their story on a plate,” said Mrs Soobiah, Burnwood Secondary Consumer Studies teacher.
Reflecting on the team’s success, Dlamini thanked DUT for giving young learners an opportunity to develop and showcase their skills.
“Many young people don’t get the chance to compete in such competitions, therefore, participating in and winning this competition is a tremendous accomplishment for me,” said Dlamini.
Bérénice de La Croix, Project Manager of the DUT School Engagement Project, thanked the DUT Hotel School for the successful collaboration and congratulated all the learners for their creativity, resourcefulness and passion for the culinary arts.
She also acknowledged the support of the project funders, the Victor Daitz Foundation, IQRAA Trust and Albert Wessels Trust.
The 2026 Super Chefs Competition gave high school learners an opportunity to test their culinary skills, celebrate their heritage through food and experience the hospitality training environment at DUT.
Photo: S’bonelo Dlamini
Pictured: Velabahleke High School learners
Sompisi Ntuli
