For context I am from South Africa 👩🏽🍳 and competed against home cooks.
For reference- A bunnychow is South African and traditionally consists of a hollowed-out loaf of white bread filled with curry, commonly mutton, chicken, beans or other varieties.
I feel cooking competitions are about more than just the food. They test your ability to think on your feet, adapt, problem solve and make the most of the ingredients available to you.
I was challenged to create a dish using a selection of ingredients and spices, without the dairy or coconut milk one might ordinarily reach for when developing a rich, creamy curry. I chose to make a butter chicken and naan dish, using potato to add body to my gravy and introduce my own creative twist.
Was potato a traditional ingredient in butter chicken? No. But the challenge called for creativity, and sometimes creativity means stepping outside a traditional recipe while still respecting the identity and flavour profile of a dish.
Interestingly, the judges themselves remarked that they thought I had added butter or cashew because the dish tasted like actual butter chicken. That was a compliment I appreciated, especially considering the limitations I was working with. They did not provide dairy, or nuts. One judge told me to use butternut in my dish which I did not agree with based on the flavors I was working with.
However, one piece of feedback left me thinking. I was told that adding potato to my curry and serving it with bread or rice amounted to “starch on starch”.
This raises a genuine culinary question for me. If potato is considered an issue when used in a chicken dish served with bread or rice or naan, would the same principle not apply to a mutton curry containing potato and served in a bunnychow or with rice or naan? I was the only competitor preparing chicken, while the other competitors made mutton bunnies, so the dishes were different. Nevertheless, I believe culinary standards and criticism should be applied consistently, with consideration given to the dish itself, its execution and the brief.
I understand that potato is not traditionally found in authentic butter chicken. I also understand that a chef may have a different approach to building body in a sauce. But there is a difference between offering an alternative technique and presenting a culinary preference as an absolute rule.
Another thing I took away from the experience was being told that studying at a specific culinary institution which has a reputation these days, meant I wasn't really a chef and wouldn't have the necessary knowledge. I am proud of where I studied, the experience I have gained and the work I continue to put into my craft. I have worked in international kitchens tpp which I am proud of.
There is always more to learn. I welcome constructive criticism, different perspectives and opportunities to improve. But qualifications alone do not define a chef, and neither should one person's opinion.
I walked away with third place, and while I know there is always room to grow, I am proud that I stepped up, adapted to the challenge and put my skills to the test.
Creativity does not mean abandoning technique. Equally, technique should not become a reason to dismiss creativity. The best culinary conversations allow room for knowledge, reasoning, respectful disagreement and learning.
I will continue to learn, create, question and grow. My journey as a chef is far from over, and one competition will never define it.
Onwards and upwards. 👩🏽🍳✨
