The Culinary Olympics – it’s not just a competition; it’s a culinary journey unlike any other. Chef Pieter Malan, representing Africa with pride, shares his exhilarating experience from the prestigious event, offering insights into the challenges, triumphs, and unforgettable moments that shaped his journey.

“Being part of the 2024 Culinary Olympics was absolutely surreal,” says Chef Pieter, reflecting on the electrifying atmosphere of the event. “Competing alongside the world’s culinary elite was a dream come true.”

The competition wasn’t just about showcasing his skills; it was about overcoming challenges.

“The Sous Vide Guinea Fowl was definitely my biggest challenge,” admits the chef, who is the Group Executive Chef for Fiesta Hotels and Residences in Accra, Ghana, and also the Regional Chairman for the South African Chefs Association in Mpumalanga. “Adjusting to the drastic shift in temperature and humidity from where I practised in Ghana to competing in Germany was a curveball I had to tackle head-on. But overcoming these challenges made the experience even more rewarding.”

Despite the hurdles, Chef Pieter’s perseverance paid off.  He bagged a bronze medal for his outstanding skills.  

“I’m incredibly proud of how I brought an authentic taste of Africa to the competition,” he says, reflecting on the tangy sweetness of Alasa Fruit and the richness of hibiscus. But beyond the culinary creations, it was the camaraderie.

As Chef Pieter looks towards the future, his focus is on mentoring aspiring chefs and bringing Africa to the forefront of the culinary world. “Winning this medal has ignited a passion to put Africa back on the Culinary Olympics map,” he says, outlining his ambitious goals for the coming months. From serving as a Rookie World Chefs Judge to attending prestigious culinary events, Chef Pieter’s journey is far from over.

Follow his journey on Instagram and Facebook.