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Manenberg resident Michè Samuels’ dream of one day owning her own restaurant came a step closer recently when she won the 12 Apostles Hotel’s Chef Superstar Award.

The 23-year-old is currently studying at Capsicum Culinary Studio and undertaking her work experience at the renowned Camps Bay hotel. The Chef Superstar Award is given to a chef with the most growth shown over time in the kitchen and is voted for by the senior chefs.

“This achievement was an incredibly surreal and overwhelming experience,” she says. “When my name was announced, a mix of emotions flooded over me – excitement, gratitude and even a bit of disbelief. I’ve always put my heart and soul into my cooking, and to have that recognised in such a prestigious setting was beyond rewarding. The support from the amazing team at the hotel and the entire experience truly made it a moment I’ll never forget. It felt like all the hard work, passion and dedication had finally paid off, and I’m beyond proud of what I’ve achieved.”

So what was the biggest lesson she learnt during the experience?

“The importance of staying true to yourself while being adaptable. There were moments when I had to step outside my comfort zone, experiment with new techniques and think on my feet under pressure. Balancing creativity with consistency and trusting my instincts was key to navigating the challenges and ultimately succeeding. It was a reminder that growth often happens when you are pushed to your limits.”

After graduation Samuels plans to dive deeper into the culinary world, focusing on refining her skills and expanding her knowledge.

“I’d love to work in a renowned kitchen, learning from experienced chefs and exploring different culinary styles. My goal is to eventually open my own restaurant where I can blend my passion for food with a unique dining experience. Along the way I also want to mentor young chefs, sharing the lessons I’ve learned and helping to inspire the next generation of culinary talent.”

So when and how did Samuels’ interest in food and cooking start?

“I’ve always been an avid watcher of cooking shows, and they played a huge role in sparking my passion for cooking. Shows like MasterChef and Chopped really inspired me with their creativity and the intensity of the competitions. Watching talented chefs turn simple ingredients into incredible dishes made me excited to explore the culinary world myself

And so why the decision to study at Capsicum?

“It all started when my mom saw an ad for aspiring chefs and encouraged me to apply. After going through the interview process, I fell in love with the campus and everything the courses had to offer. The environment felt like the perfect place to nurture my passion and I knew it was the right fit for me to grow as a chef.”

Samuels is also keen to give a shout out to Chef de partie, Riaan Louw who she says has been an incredible influence on her culinary journey at 12 Apostles.

“His deep knowledge of the kitchen environment and his expertise have been invaluable to me. Over time, he’s shared so many essential teachings, and his guidance has shaped me into the chef I am today. I’m grateful for everything I’ve learned from him, and his mentorship has truly had a lasting impact on both my skills and my approach to cooking.”

Before we let her go, we asked Samuels a few fun quickfire questions:

Name five things always in your fridge or pantry

Olive oil, eggs, fresh herbs, garlic and tinned tomatoes.

What would be your last meal?

A Cape Malay curry, full of rich, aromatic spices, tender meat and a perfect balance of sweetness and heat. I’d pair it with freshly made roti, soft and flaky, to soak up all the flavourful sauce. It’s a dish that holds so much cultural significance and brings a sense of warmth and comfort, reminding me of home and the joy of shared meals.

Is there anything you don’t eat?

Atchar! While I respect its place in many cultures and understand its popularity, I personally don’t enjoy the strong, vinegary taste. I prefer dishes with more subtle, balanced flavours that align with my palate.

What is your favourite kitchen utensil?

My chef's knife. It's incredibly versatile and essential for almost everything I do in the kitchen, whether it's chopping vegetables, slicing meat or even finely mincing herbs. The control and precision it offers make it indispensable and having a well-sharpened, balanced knife makes the cooking process so much more enjoyable and efficient. It truly feels like an extension of my own hand!

Finally, can you share a recipe for a favourite quick, easy dish

Here’s my Garlic Butter Pasta recipe!

Ingredients:
200g pasta (spaghetti, fettuccine etc)
4 tablespoons unsalted butter
4 garlic cloves, minced
Salt and pepper to taste
Fresh parsley, chopped (optional)

Method:
Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions until al dente. Drain, reserving ½ cup of pasta water. While the pasta cooks, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Add the cooked pasta to the pan with the garlic butter and toss to coat the pasta in the butter. If the pasta feels too dry, add a little of the reserved pasta water to loosen it up. Season with salt and pepper to taste, garnish with fresh parsley and grated Parmesan cheese if desired.

Capsicum campuses are located at:
Boksburg: Unit 6, Bartlett Lake Office Park, Cnr Leith and Trichards Roads, Boksburg
Cape Town: 358 Victoria Rd, Salt River, Cape Town
Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
Johannesburg: 3 Keyes Ave, Rosebank.
Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
Pretoria: Menlyn Square, South Building, 134 Aramist Ave, Waterkloof Glen.
Ruimsig, Roodepoort: Block D, 144 Peter Road, Ruimsig

Contact Capsicum Culinary Studio on email chef@capsicumcooking.co.za or +27 86 111 2433 .

Website: https://www.capsicumcooking.com