Young bakers and chefs afforded an opportunity to win big


The Free State’s young, up and coming culinary maestro’s are in for a treat as SA Chefs and the SA Bakers Association join together in setting two competitions in the industry.

Building on the success of last year’s RCL FOODS Young Chef Competition, this year sees the launch of the Young Baker Competition.

The RCL FOODS Young Chef Competition is aimed at culinary students between 18 and 27 years old, competing in teams of two for a first prize of R30 000, second prize of R20 000 and third prize of R15 000. The two participants in each team must be enrolled at the same professional institution or in-service programme focusing on Culinary Arts or Professional Cookery.

The RCL FOODS Young Bakers Competition is open to individuals who bake breads or baked confectionery as a source of income or are enrolled with a professional institution or an in-service programme focusing on Culinary Arts or a Professional Cookery. The young bakers will be competing for the top prize of R20 000, second prize of R15 000 and third prize of R10 000.

The Top Baker will walk away with a whooping R20 000 while the two winning team members in the Young Chef category will receive R15 000 each.

Chef Brad Kavanagh, Head Chef of RCL FOODS, says, “Providing an opportunity to compete fulfils a significant need in the industry, and the culinary community has been eagerly anticipating the return of the competition in 2022. By providing a platform for both young chefs and bakers to showcase their talent, we are creating a positive, sustainable impact.”

The regional competitions will take place in August and September. In the Young Chef competition, the teams will be required to prepare a restaurant main course and dessert, while in the Young Baker competition, the individual competitors will be showing off their skills by preparing a baked bread and two baked confectionary items.

The closing date for entries is 31 July. To enter, go to, fill in the online entry form and submit your portfolio of evidence.

For further information please contact Vanessa Naude at

Compiled by Bonolo Moloi