SUGAR . . . eggs . . . bread . . . mince . . . pork . . . potatoes . . . flour . . . and coleslaw. <\/p>\n
Delicious aromas waft through the air as five aspiring young chefs slice, chop and dice \u2013 all determined to be crowned the ultimate master chef at King\u2019s College third annual sizzling hot Masterchef competition.<\/p>\n
But there can only be one winner. Will it be the pork sandwich or French toast with scrambled eggs and caramel sauce? Or the orange infused panfried pork?<\/p>\n
King\u2019s College home economics and hospitality teacher, Catherine Calitz, says, \u201cWe are about family, health, passion and entrepreneurship.<\/p>\n
\u201cThis initiative gives aspiring young chefs a platform to show what they can do, while building confidence and self-worth.\u201d<\/p>\n
\n Cook-off<\/b>\n<\/p>\n
Marking the first inter-schools competition, the ultimate cook-off took to the kitchen with 25 learners from five schools across Jeffreys Bay: King\u2019s College, Oakridge Academy, Victory Christian School, JBay Academy and Pharos School. <\/p>\n
\u201cTen learners \u2013 two from each school \u2013 advanced to the semi-final round in September, where they had to prepare a mouth-watering breakfast with the ingredients supplied in the pantry,\u201d says Calitz. \u201cDishes ranged from bacon and eggs to fluffy flap jacks.\u201d<\/p>\n
The top five chefs then had to battle it out in the final round of the competition \u2013 consisting of two rounds.<\/p>\n
During the first round, contestants had to make two identical hamburgers from scratch, as well as a side dish of their choice, in just 45 minutes. Apart from the staples at their benches \u2013 milk, sugar, oil and flour \u2013 an open pantry was at their disposal.<\/p>\n
Dishes ranged from cheese burgers with a fresh side salad to mushroom burgers with fried potatoes and egg burgers.<\/p>\n
The final three finalists \u2013 Abby Robertson, T\u00e9amo Morolong and Jayden Geldenhuys \u2013 were given a mystery box containing pork, an orange, two eggs, a red onion and coleslaw to concoct a winning dish in the final round.<\/p>\n
They were not allowed to use the pantry.<\/p>\n
\n Overall winner<\/b>\n<\/p>\n
One dish stood out from the field \u2013 Ts\u00e9amo Morolong\u2019s delicious pork with a good dash of orange and a hint of orange peel, accompanied by pan fried bread with onion rings.<\/p>\n
The winner was chosen by a panel of independent judges \u2013 qualified chefs from Kitchen Windows and Mills Academy \u2013 who scored each contestant according to set criteria: appearance, texture, consistency, tenderness, flavour, temperature and cleanliness.<\/p>\n
\u201cThe dishes are delicious and the standard amazing,\u201d says judge Marius Malherbe from Kitchen Window. \u201cIt shows creativity, skill and passion.\u201d<\/p>\n
Grade 7 King\u2019s College learner Morolong \u2013 who also cooked his way to the top in 2018 \u2013says, \u201cWhen I saw the mystery ingredients, I immediately knew what I wanted to do: pan fried pork infused with lemon juice and le-mon zest. But not too much. The orange flavour must not overpower the dish.<\/p>\n
\u201cTo round the dish off, I made a pan fried sandwich with a fried onion filling.<\/p>\n
\u201cI love to cook \u2013 especially for my family and friends.\u201d<\/p>\n
\n Culinary Skills<\/b>\n<\/p>\n
But where did he learn to cook like a professional?<\/p>\n
At the schools hands-on Vocational Training (VT) Programme.<\/p>\n
The programme consists of three legs: home economics (cooking), needlework and technical work.<\/p>\n
We introduced the VT Programme at the beginning of 2018 to accommodate and uplift learners who are not performing academically,\u201d says King\u2019s College Principal Soria Swart.<\/p>\n
\u201cThis, however, does not mean that they have not got immense potential. Their skills just lie elsewhere \u2013 more on the practical side.\u201d<\/p>\n
According to her, the programme not only boosts learners\u2019 self-worth and confidence, but also equips them with valuable skills to become successful entrepreneurs \u2013 whether it is in the hospitality or restaurant industry, or carpentry and fashion.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ts\u00e9amo Morolong (14), a budding young chef who draws his inspiration from the happiness food can bring to those he serves, sliced and diced his way to culinary glory \u2013 for a second time, writes monique 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