Entrants must create a sweet or savoury “red” dish to enter the Capsicum Culinary Studio Chef Talent Scout 2019
Entrants must create a sweet or savoury “red” dish to enter the Capsicum Culinary Studio Chef Talent Scout 2019

If you’re are an aspiring chef then enter the Capsicum Culinary Studio Chef Talent Scout 2019 competition 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.

How to enter Capsicum Chef Talent Scout competition

For the chance to live your 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 your 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 can also be found. Closing date for entries is 30 June, 2019.

Cook-off at a Capsicum campus closest to you

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

The winners chosen at each campus will compete in a national cook-off, using ingredients from a mystery basket, at Capsicum’s Rosebank campus in Johannesburg on Saturday, 31 August, 2019.

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.

What: Capsicum Culinary Studio Chef Talent Scout 2019
Entry closing date: 30 June, 2019
WS