To mark its 20th anniversary, Capsicum Culinary Studio, launched its Chef Talent Scout competition earlier this year, with over R500 000 in bursaries to be won.
The contest, which was held nationwide, asked entrants to submit a recipe and a two-minute video of a dish they had created and send it to their preferred Capsicum campus of choice – Rosebank (Johannesburg), Boksburg, Pretoria, Durban, Nelson Mandela Bay or Cape Town. Entries were whittled down by a panel of judges with a short list of aspiring young cooks competing against each other with a winner from each campus finally being chosen.
One of the six winners was Craighall Park resident Anna Rethabile Coplan.
The 32-year-old Coplan, who currently works as a teacher, will take up her prize next year to study at the school’s Rosebank campus.
Academic Operations Manager at Capsicum Culinary Studio, Candice Adams said a life-changing bursary for each of the six winners to study, for one year, either the Professional Chef or the Professional Patisserie Programme, at the school campus of their choosing.
“The aim of the competition was not only to find the best untapped culinary talent in the country but also an excellent opportunity for aspiring chefs and pâtissiers to kickstart their careers and gain the necessary skills to become world-class professionals.”
The Capsicum team spoke to Coplan about her win and the recipe that got her noticed.
Q Why did you enter the talent scout competition?
- A: I’ve always had a passion for cooking and a deep interest in culinary arts, and after spending several years in the field of education, I was brought closer to the realisation that my true calling lies in the world of food and culinary creativity. The idea of pursuing a career in culinary excites me, as it allows me to combine my love for cooking with my desire to constantly learn and grow in the dynamic field of culinary arts.
Q: Tell us about your winning dish
- A: The recipe I chose for this competition was a Coconut Chicken Curry served with Flatbread and Pineapple Salsa because it allowed me to present a dish that combined bold flavours, unique textures and a touch of tropical inspiration, which was a creative fusion of vibrant flavours and global influences. The main inspiration for this dish stemmed from my love for Thai cuisine and the desire to showcase the versatility of coconut in savoury dishes, which is often underrated. The rich and creamy coconut cream forms the heart of the dish, with tender chicken cooked in aromatic spices and coconut milk, creating a harmonious blend of flavours. The pineapple salsa added a refreshing and tangy element, helping to balance the indulgent richness of the coconut curry with its sweet and zesty notes. Finally, the homemade flatbread served as the perfect complement to scoop up the curry and salsa, providing a satisfying and comforting base to complete the meal.
Q: What do you want to do after graduation?
- A: I would like to work as a head chef in a renowned restaurant or hotel, with the goal of establishing myself as a skilled and respected culinary professional, known for my creativity, attention to detail, and ability to create memorable experiences.
Q: A few fun questions. Name five things always in your fridge or pantry
- A: Lemons, coriander, hot sauce, wine and cheese.
Q: What would be your last meal?
- A: A crab curry.
Q: What do you not eat?
- A: Tomatoes.
Q: If you had to cook dinner for five famous people, who would they be and what would you make them?
- A: My dinner guests would be Britney Spears, Julius Malema, the high school maths teacher who called me stupid, Lee Min Ho – my celebrity crush, and Haruki Murakami. I would make an Asian inspired dish using something very authentic to South Africa such as chicken feet.
Q: Do you have a favourite kitchen utensil?
- A: The cast iron skillet my father handed down to me and that has been in the family for over 40 years. Everything that I make in that skillet somehow magically tastes better than when made in any other pot.
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