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Chef Maseehah Karodia, who is also the Events Chef and Project Planner at Capsicum Culinary Studio’s Rosebank campus, recently competed in the World Chefs Global Chefs Challenge in Singapore, bringing home a bronze medal. The competition included 16 countries including  Australia, Canada, Hungary, Italy, the Netherlands, Switzerland, the UAE, the US and others.

For the challenge, the chefs taking part had to compete to show their skills in the kitchen and their adaptability under fire. Their culinary creations had to follow guidelines such as being appetising and tasteful, while also showing off exemplary plating for ease of service.

Still brimming with excitement and pride at her success, the Lenasia-based Karodia spoke to us about the competition and her career.

Can you tell us a bit about your background?
Born and bred in Joburg, I have a Culinary Arts diploma (which also included travel, tourism and hospitality) as well as a diploma in patisserie that incorporated chocolate work and barista training. I have worked in various hotels and restaurants, from Radisson Red to Protea Hotels and restaurants in and around Jozi as well as a stint as a lecturer at a culinary and pastry school. The chef career has always been a part of my life since a fairly young age. Growing up I was always in the kitchen and thought it would be awesome to travel and cook at the same time. I am also a member of the National Junior Culinary Team of South Africa and have competed in various international competitions in places such as Pakistan, Abu Dhabi and Singapore. I am currently the Events Chef and Project Planner at Capsicum Culinary Studio, a job that I love because it allows me to have a positive impact on the careers of the students.  Students are full of curiosity and potential and always have fresh perspectives, so I feel that by passing on my skills and knowledge, I can help nurture them be more confident and equipped with the right skills.

You won a bronze medal at the recent World Chefs Global Chefs Challenge in Singapore? How did that come about?
It was an achievement indeed. This specific journey was a true test of my passion for cooking and every step was a learning experience for me. I am incredibly grateful to have had the opportunity to compete alongside other amazing chefs. For me it was not about winning medals, it was more of a reminder that hard work does pay off and that there is always room for growth and innovation.

What did you prepare for the challenge?
Contestants had to prepare a four course meal, which included a vegan dish using Koppert cress as the main component; a starter dish with halibut, a veal osso buco mains with veal liver and fillet as key ingredients and a dessert using Valrhona chocolate as the chief element.

What do you believe gives Capsicum an edge over its competitors?
Our experienced chef lecturers with industry connections bring valuable insights and mentorships to the students. Also, the hands on experience and time spent in our kitchens gives them huge confidence and encourages them to be creative.

Finally – and most importantly - Capsicum has very strong industry connections which makes it easier for students to get jobs after graduation.

What advice do you always give to your students?
I always tell them to never stop learning; always show up; master the basics: find a mentor; embrace your mistakes - nobody is perfect, you are learning; get to know your ingredients because that creates the respect for food; build your network and be prepared to evolve; and finally follow your passion and take care of yourself.

What advice do you have for anyone wanting to make a career in the culinary and/or hospitality industry?
Understand the industry you are coming into and make sure it is your passion. Stay curious, keep learning and try and get hands on experience so you get a feel for the industry before choosing it as a career.

What are you most proud of?
My growth within the industry. I did not think I would have come this far already! I have worked hard but there are still a million other things I would like to achieve.