Win a three-year chef programme worth R200 000

If you are an aspiring chef then enter Capsicum Culinary Studio’s exciting competition Chef Talent Scout 2019 and stand the chance of winning one of seven bursaries worth almost R750 000.

The ultimate prize is a three-year chef programme (QCTO accredited) worth R200 000, which includes a full chef uniform, ingredients and a chef’s knife set. There are also six regional bursaries for a one-year programme worth R90 000 each.

The hospitality industry is currently one of the hottest careers around the globe with graduates having one of the best chances of employment after completing their studies. With tourism numbers continuing to increase year on year and new hotels and restaurants opening their doors, not just in South Africa but all over the world, all indications are that the industry’s positive trajectory will continue well into the future.

For the chance to live their culinary dream, entrants must create a “red” dish (sweet or savoury) using any red ingredient, take a good, clear photo of the dish and upload it onto their Instagram page and use the hashtag #CapsicumTalent and tag @capsicumcooking.  To qualify for this competition, contestants will also have to enter their details at www.capsicumcooking.com where all the rules and regulations can also be found.

Closing date for entries is June 30, 2019.

Following the judging, finalists will be chosen to participate in a cook-off in July at the Capsicum campus closest to them, where they will have to prepare their dish using their own ingredients.

The winners chosen at each campus will compete in a national cook-off, using ingredients from a mystery basket, which will be held at Capsicum’s Rosebank campus in Johannesburg on Saturday, August 31.

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with campuses in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria, which collectively maintain a 95% pass rate. It has more local and international accreditations and associations than most chef training institutes in the country and a large number of graduates living and working abroad.

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