A young Potch matric learner is cooking up a storm with his talent and creativity in the kitchen and recently did his school proud with a third place in a major cooking competition.
Hoërskool Ferdinand Postma’s Reoagile Mmolai (18) showed that the proof was, indeed, in the pudding with a top-three finish at the Young Chefs’ Competition finals that were held at Rustenburg’s Capital Hotel School last week. Although Oagi (as he is known at Ferdies) did not secure the top spot, his third place has given him an internship opportunity at Capital Hotel School, in conjunction with the Fortis Hotel Group.
‘This is a massive opportunity for me and I am so pleased with this. A lot of hard work and dedication went into the competition and my passion for food can now really come alive,’ said Mmolai, who entered at the insistence of his teacher, Janie Richards.
‘It was an incredible experience for him and he learnt a lot from the competition. I am very proud,’ said Richards.
‘When I won the semi-final in Rustenburg a few weeks earlier, I knew I had a good chance in the final. We had to produce a main dish and a dessert from scratch, in three hours, after receiving training the day before the competition,’ explains Mmolai.
The items on the menu for the main were venison loin with bacon dust and Dijon mustard, spiced butternut tortellini with tomato relish and basil pesto. For dessert, Mmolai and his fellow competitors had to create a frappé Anglais and Chantilly Connais with almond pralines.
‘It was quite a handful to remember everything. That is why it was important to be attentive during preparation and training the day before.’
Mmolai believes the doors to the hospitality industry have now opened up to him and made his career choice that much easier. He was previously looking at studying law. ‘This is God’s plan for me and He has opened a way for me with cooking. I just love seeing the smiles on people’s faces when they enjoy my food. Food really gives me an immensely joyous feeling,’ he added.
In the future, Mmolai plans to open his own restaurant, focusing on fine dining and expanding as time goes by. For now, he will let his talent simmer, stirring in as much experience as possible and progressing with every pinch.
