Season 2 of David Higgs’ Cooking For A Cause kicked off with an action-packed first episode.
Join us as we get to know the aspiring cooks in the kitchen this week.
[divider]Lynette Mangozhe[/divider]
Describe yourself as a cook in 3 words
Creative, passionate and love.
Where did your cooking journey begin?
From the age of 13 always helping mom in the kitchen and learnt how to cook for a family of 13 members and trying different dishes. Now that I have my own kitchen I can go crazy cause its my happy zone! I believe in making quick, tasty meals within the hour so that they are nourishing and appetizing at the same time.
What made you decide to enter Cooking For A Cause?
Cooking for a cause represents my purpose, helping others who are in need and I thought why not use my cooking skills to take part in such an amazing opportunity by giving back! I just love being in the kitchen!
Tell us what inspired your entry dish?
The cooking with shin was an interesting challenge for me as I’m not big on beef rather lamb is my comfort zone and I thought why not test my skills and wow I was happy with the outcome! Colors make a big difference in a plate and it needs to appetise the palette.
What are you looking forward to most about the competition?
I’m looking forward to interacting with David as I really admire is creativity in the kitchen, he is such a inspiration! I love his restaurant at Marble and had the pleasure of meeting him at one dinner that I attended. And when the opportunity came up to present your plate and interact with David I had to take a chance and see how it goes!
[divider]Dylan Jonsson[/divider]
Describe yourself as a cook in 3 words
Adventurous and passionate.
Where did your cooking journey begin?
When I was 5 years old my parents used to sleep in on the weekends and my mom said if I was hungry that I must make my own food for my sister and myself. I never stopped cooking and love been in my kitchen whipping up something yum.
What made you decide to enter Cooking For A Cause?
As I’m really passionate about food. I know how tough this time is for all the restaurants during Covid and glad I can help out in any way possible. This is a great opportunity for everyone to do something better.
Tell us what inspired your entry dish?
It’s a funny one. I’ve actually been vegan for the past 3 and a half years. When I saw the salmon, I had to cook it the best I could and give the fish the most respect I could. The ingredients took me into an Asian route. In love fusion food.
What are you looking forward to most about the competition?
Besides getting David Higgs to taste our food, it’s an awesome cause. I’m so glad to give back.
[divider]Taryn-Ann Pauls[/divider]
Describe yourself as a cook in 3 words
Adventurous, comforting and more.
Where did your cooking journey begin?
When I was young, I started cooking our family dinners and would always imagine I was on the tellie telling my watchers what and how I was making it.
What made you decide to enter Cooking For A Cause?
I thought it looked like fun and would be amazing to be judged by a true celebrity chef… Unfortunately we ran out of time to I wasn’t but it’s okay was still an amazing experience.
Tell us what inspired your entry dish?
I’m a bit of an over-achiever so I wanted to use all the ingredients or at least as many as possible, so tried to make everything work together.
What are you looking forward to most about the competition?
Honestly, just the experience and of course any opportunity to be in front of the camera and I’m there like a bear.
[divider]Katharine Liese[/divider]
Describe yourself as a cook in 3 words
Curious, generous and always hungry.
Where did your cooking journey begin?
Since I was little, food has been such an important part of my life. My dad used to come home after work and to relax he would cook. I’d sit in the kitchen and watch and talk to him. We were spoiled for choice with our dinners as he experimented in the kitchen with unusual ingredients and flavours. When I started to travel I, said to myself that I wanted to eat in as many worldwide and Michelin starred restaurants as I could and I have done so in a few countries now. There’s still a few on my bucket list and I can’t wait to get started again once this pandemic is over.
What made you decide to enter Cooking For A Cause?
I realised when lockdown hit that my number one hobby was eating out with friends and loved ones at great restaurants. On the day before lockdown, I saw a notice from one of my favourite restaurants on social media. They had decided to sell all their wine from their amazing wine cellar in order to top up the salaries for their staff over lockdown as they normally topped up their salaries with the tips. That’s when it hit home and I understood the impact that this pandemic had on people.
Tell us what inspired your entry dish?
I can honestly say that it was the weather. It was such a hot day and I didn’t want to eat anything heavy so I thought that I would rather do something light and simple that would suit the hot weather.
What are you looking forward to most about the competition?
To be honest, the thing that I am most excited about is just the whole experience of it all and the fun it’s been so far as the excitement builds. Also to meet some fellow foodies is always an awesome experience.