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About Mogau Mahutla 's work:

Mogau Mahutla cooking style and philosophy:

My philosophy about cooking or culinary arts is "As long as you follow a recipe to a tea, you're not a chef!" My style of cooking utilizing what I have; that gives me a lot of room for creativity and seeing my talent & potential to it's full potential. But the ingredients I must ALWAYS have are salt, pepper, butter or olive oil, onion and garlic.
My other personal philosophy is that true chef doesn't have a specific cuisine or ingredients that they 'enjoy' working with because that limits creativity and doesn't program a chef to utilize what's in front of them.

How Mogau Mahutla handles criticisms:

I always remind myself that the culinary industry is all about learning something new everyday and it's better to hear receive criticism now, receive it with grace, learn from it and improve. Rather than cooking for a large crowd and have 600 complaints about your food in one night. I appreciate constructive criticism more than I appreciate an applaud because I'm very open to improvement. Depending on what I was told to improve on, I apply that criticism in my cooking — whether it's the temperature, seasoning, presentation.

What led Mogau Mahutla to become a chef / cook:

I studied Hospitality Studies in highschool and that surfaced my talent and passion for culinary arts — specifically pastry. After matric (2021) I taught myself different techniques and skills at home due to the lack of funds to enroll in a culinary institution. My creativity and work ethic led me to work as a Cook in a catering company, restaurant and a 4 Star travel lodge. From 2022 to 2024 I was a finalist in 3 provincial culinary competitions — including the prestigious SACA Chef of the Year 2024 Pastry Competition where I took 1st Runner-up. I was also a finalist in 3 nationwide culinary bursary competitions. I took 2nd Runner-up in my first bursary competition at the Capsicum Culinary Studio, got a weekly prize from Nestlé Cremora through their bursary competition and finally, I took home 1st place prize at the Capsicum Culinary Studio Bursary Competition 2025, where I'm currently studying for the Professional Chef Qualification.

Why Mogau Mahutla feels they should be a part of this contest::

The more competitions I apply for the more my portfolio grows. As I've stated before, I'm open to growth and because this is a very competitive industry, being a participant in this competition or even winning; that will set me apart from the rest and give my skills, my talent and my confidence the reassurance that I have the potential to also participate in big (international) competitions.

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