Chef Maseehah Karodia has successfully brought home a bronze medal from the Global Chefs Challenge, which was recently held in Singapore. Competing against culinary experts from 16 nations, including Australia, Canada, Italy, and the UAE, Karodia’s achievement is a testament to her dedication and remarkable skills in the kitchen.
Currently serving as the events chef and project planner at Capsicum Culinary Studio’s Rosebank campus, Karodia has always been passionate about cooking.
Born and raised in Johannesburg, she holds diplomas in Culinary Arts and Patisserie, alongside extensive experience working in notable hotels and restaurants such as Radisson Red and Protea Hotels.
Her vibrant career also includes mentoring as a lecturer at a culinary school, which she says brings her immense joy as she guides eager students.
Reflecting on her experience at the Global Chefs Challenge, Karodia expressed her gratitude for the opportunity to learn alongside some of the world's top chefs.
“This specific journey was a true test of my passion for cooking, and every step was an invaluable learning experience,” she shared.
Rather than focusing solely on the medal, she views it as a reminder of the importance of hard work and the constant potential for growth and innovation within her craft.
For the high-stakes challenge, Karodia was tasked with creating a four-course meal. The menu included a vegan dish using Koppert cress, a starter featuring halibut, a veal osso buco main dish and a decadent dessert using Valrhona chocolate.
Each dish required not only culinary expertise but also an artful presentation, which is critical in the competitive culinary arena.
As an educator, Karodia emphasises the importance of continuous learning among her students.
“I always tell them to never stop learning, to embrace their mistakes, and to find a mentor,” she advised.
“Understanding your ingredients and cultivating respect for food is pivotal.”
She encourages aspiring chefs to remain curious, seek hands-on experience and ensure their chosen career aligns with their passion.
Karodia’s successes are part of a broader wave of recognition for South African-based chefs. Chef Luckson Mare from The LivingRoom at Summerhill Guest Estate also recently gained accolades, being crowned the winner of the S.Pellegrino Young Chef Academy regional finals.
This acclaimed honour propels Mare into the spotlight, allowing him to represent his region at the grand finale in Milan next year.
Mare expressed his excitement: “It is such a privilege to have won. In a way, it feels like the world has suddenly opened up to me, and I am so excited to have the opportunity to go to Milan to compete and meet so many of my culinary heroes.”