Kershnie Govender, a self-taught chef and catering business owner, shares her thrilling experience of reaching the top three in the prestigious Taste Master SA competition.
Reflecting on her culinary journey, Govender attributes much of her inspiration to her grandmother’s nurturing kitchen, where meals were crafted with love and fresh ingredients.
With a strong belief in food’s power to unite people, she created comforting meals that not only delighted the palate but also fostered a sense of community.
“Making it to the top three has been nothing short of a dream come true. I have always dreamed of opening my own restaurant; this achievement feels like a powerful step forward. It’s given me the confidence, exposure, and belief that I have something unique to offer.”
Govender shares that the competition intensified during the semi-finals, presenting challenges vastly different from her usual cooking environment. “Cooking a refined gourmet meal in the comfort of a kitchen is one thing, but doing it in a high-pressure environment over an open flame, under the hot sun, and with strict time limits pushed me out of my comfort zone. It was intense and fast-paced. Normally, if something goes wrong, I can quickly pivot; here it felt like there was no room or time for second-guessing.”
She also shared that the high-stakes challenges have not only tested her culinary skills but also taught Govender invaluable lessons about adaptability and resilience. “This experience taught me a lot about the skill and focus required to deliver quality food in any environment,” she noted.
Looking forward, Govender is eager to leverage the skills and confidence gained from The Taste Master SA to expand her catering business further, stating, “The Taste Master SA has been a life-changing experience for me. The exposure, the skills I’ve developed, and the confidence I’ve gained have all ignited a new level of drive in me. Opening my own restaurant is absolutely still on the cards! In fact, this journey has brought that dream even closer.”
With her eyes set on the future, Govender also aims to create a unique dining space that not only reflects her heritage but also celebrates the flavours she holds dear. “I’m more inspired than ever to create a space that honours the flavours I love and brings people together around honest, soulful food. This is just the beginning of a new chapter,” she said.
Saturday Star