Bay chef blows lid off competition in India

Matthew Potgieter wins 'plate' trophy in India


As though representing South Africa at an international competition was not big enough a pot to stir on his own, SA Academy of Culinary Arts (Saaca) student Matthew Potgieter, 19, won “The Plate” trophy at the International Young Chefs Olympiad in India earlier in February.
The Lovemore Heights resident represented SA against young chefs from 59 other countries at the week-long competition.
Potgieter won the trophy after a cook-off against 19 of the 59 chefs.
“After the second round, the contestants were narrowed down to 20 and then the top 10 which went to the grant final. I made it to the top 20 but I didn’t make it to the finals.”
While the top 10 competed for the grand prize of more than R130,000 and a trophy, the remaining 10 had a cook-off of their own, which saw Potgieter take home “The Plate”.
“I was really surprised to even make it to the second round because I didn’t expect to get that far.
“I thought I didn’t stand a chance, being from a small culinary school in PE going against more experienced chefs who had been practising for this competition for years,” he said.
The young chef said he spent the night before the next round writing recipes of dishes he had never made because he was certain he wouldn’t make it that far.
“I don’t know if I can call it natural talent but I know that even getting to represent the whole country is quite a big deal.
“I just told myself I would get there and do my best, no matter how far that would take me.”
He said he had been voted into the position by his classmates at the school after Saaca owner and well-known Bay chef Ralph Gottschalk was approached to send one of his students to take part in the competition.
Potgieter’s vegetarian and prawn dishes earned him his spot in the top 20.
In the second round of the competition the chefs were required to create their own recipes from given ingredients.
They had to come up with recipes for a prawn dish and a vegetarian dish, and produce four plates from each.
The Bay chef made deconstructed prawn lasagne and vegetarian meatballs.
Potgieter is completing the last month of his one-year course at Saaca in Fernglen.
He said the trip to India had opened his eyes and inspired him to travel.
“I would like to study further in Australia and travel, then maybe in 10 years I would like to open my own culinary academy to equip the youth with skills.
“I have seen instances where people earn less because of unskilled labour, so if I can at least help by equipping them with the necessary skills then they can have more to offer and earn more,” he said.

This article is reserved for HeraldLIVE subscribers.

A subscription gives you full digital access to all our content.

Already subscribed? Simply sign in below.

Already registered on DispatchLIVE, BusinessLIVE, TimesLIVE or SowetanLIVE? Sign in with the same details.



Questions or problems? Email helpdesk@heraldlive.co.za or call 0860 52 52 00.

Would you like to comment on this article?
Register (it's quick and free) or sign in now.

Speech Bubbles

Please read our Comment Policy before commenting.