5 minutes with ‘The Taste Master' season 6 winner Lucky Masinya

TimesLIVE

2 days ago

Why did you enter the competition and how far did you think you'd go?
Entering the competition wasn't planned. I've curated competitions for professional chefs, including menus. I felt I had what it took to compete. I didn't think I would make it to the finale. I thought maybe I would make it to the top four or five and be sent home. I remember we were challenged to cook a three-course meal on an open fire, no machines, no oven or gas stoves, just a braai stand where you had to prepare top-tier meals. At that moment I told the people behind the scenes I was pulling out because of the pressure and stress of the competition, but the competition made me realise God will assign a mountain for you to move to show others he's still alive and he will show people he loves you. That's how I felt about the competition.
How did you feel when they announced you the winner?
While we were cooking I was absent-minded, people were asking if I was OK and I'd tell them yes. I had doubts because I felt my salmon wasn't cooked well. When they announced me the winner, I couldn't jump, I couldn't scream, my knees locked and it was just waterworks. I thought of my hardships and hard work. I knew there and then that God had answered my prayers.
Who was your support system during the competition?
I kept my decision to enter the competition a secret, even from my mom. Ironically, the first episode coincided with Mother's Day and I chose to make her favourite chocolate cake as a tribute. I'm grateful for the overwhelming support I received from my friends and family and I'd like to extend a special thank you to whom I refer to as a brother, actor Warren Masemola. He was there for me through my hardships and believed in me from the start of the competition.
What are your plans in the culinary arts industry?
I don't want to count my chickens before my eggs hatch, but one of my biggest inspirations is chef Janice Wong, who owns a dessert bar in Singapore. I want to open the first dessert bar in the country, so people need to look out for that.
What is your favourite dish?
I love home-cooked meals. A good oxtail, you'll find me eating pap and skop (cow head) at places such as Kwa-mai-mai. When it comes to dessert, white chocolate pots de crème does it for me.
What advice do you have for young aspiring chefs?
The industry is tough; you will work crazy hours. You will fall and get knocked down, but consistency is key. It's good to show up with a good attitude; skills can be trained, but you cannot train someone to have a good attitude. A good attitude will open doors for you.