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Eighteen-year-old Sihle Spellman’s dream to open a restaurant with her mother has come closer to fruition, after she was named the winner of a life-changing bursary to study at Capsicum Culinary Studio’s Nelson Mandela Bay campus.
To mark its 20th anniversary, South Africa’s largest culinary school recently held a Chef Talent Scout competition, with more than R500 000 in bursaries up for grabs.
The Humansdorp resident – currently a Grade 12 learner at Nico Malan High School – was declared the Eastern Cape winner thanks to her delicious grilled chicken and tomato puree on flatbread (see recipe on this page).
“When I was told I had won, it felt as if my eyes popped out of their sockets! The competition was fierce and I just could not believe it,” says Spellman.
“My mother and I have had this dream of opening a restaurant together, with the most diverse list of cuisines imaginable, so this takes us a step closer to achieving that dream.”
Spellman will be studying the Professional Chef Programme next year, with the aim of enrolling for the school’s Advanced Professional Chef Programme.
Her skills impressed Nelson Mandela Bay principal Beryldene Bain, who said “Sihle displayed high levels of creativity and cleanliness in the kitchen. She was nervous but incredibly enthusiastic and excited to be part of the talent scout competition. We can’t wait for her to start her journey with us in 2024.”
We asked the would-be chef some questions:
When did your interest in food and cooking start?
Cooking and experimenting with all the different flavours the world has to offer has always been an interest of mine from just watching the amazing meals my mother would prepare for us growing up. Only later did I realise this is something I have passion for and could potentially be something I want to do for the rest of my life.
Why did you enter the competition?
I knew it would be a gamble as there are countless talented contestants across the country also partaking. But that didn’t stop me from believing in my capabilities. I knew that whether I won or not, the experience would give me an idea of what it’s really like in a professional kitchen.
Tell us about your winning dish – what was it and where did you get the inspiration from?
The day prior to the competition I had a Consumer Studies practical at school, in which I made a savoury pancake that turned out well. This inspired the pancake/flatbread theme of the dish, and I just built around that using the variety of ingredients provided to us.
What do you want to do after graduation?
Travel the world with my new acquired skills and knowledge, which is one of the reasons for choosing this career path.
And a few fun questions:
Name five things always in your fridge or pantry:
Garlic, onions, pasta, cheese and green tea.
What would be your last meal?
Nando’s lemon & herb chicken with McDonald’s chili cheese fries on the side. Just being real.
What do you not eat?
Olives.
If you had to cook dinner for five famous people, who would they be and what would you make them?
Singers Erykah Badu and Mitski, comedian Ayo Edebiri, actress Phoebe Waller-Bridge and DJ Uncle Waffles. I would cook a broad selection of food starting off with seared scallops and caviar, followed by an elevated South African main course and ending with some light, fun and fresh fruity sorbet, with a side of waffles for you know who!
Do you have a favourite kitchen utensil and why?
Metal tongs - they’re so versatile.
Who is your favourite celebrity chef?
Kristen Kish, the Korean-born American who won the tenth season of Top Chef.
ISSUED BY JAG COMMUNICATIONS
Spellman shares her recipe for Grilled Chicken and Tomato Puree on Flatbread which serves two.
Ingredients for the flat bread
- 1 cup flour
- 200ml milk
- 1 tsp turmeric
- 2 tsp curry powder
- ½ tsp salt
For the tomato puree
- 1 tomato
- 6 cherry tomatoes
- 1 onion
- 1 carrot
- ½ a large celery stem
- 2 garlic cloves
- 2 tbsp sugar
- 2 tsp curry powder
- alt and pepper to taste
For the chicken
- 2 chicken breasts
- 1 tsp Knorrox seasoning
- Pinch of salt
- 1 tsp black pepper
- Half an avocado to serve
Method
- Combine ingredients for flatbread and let rest for 30 min.
- Prepare and combine mixture for chicken seasoning and set aside while you prepare the puree.
- Roughly chop the vegetables, season and place in a pot on medium heat.
- Grill the chicken. When fully cooked, blend and pass through a sieve.
- Cook flatbread in a pan, flipping over until each side is light brown.
- Assemble all elements of the dish using the avocado to surround the puree on the flatbread, placing the chicken in the centre.
- Serve warm.
