By Gugulethu Tshabalala
From kitchen trials to MasterChef glory, Bridget Mangwandi is redefining
South African cuisine. Blending food science, heritage ingredients, and playful creativity, she’s on a mission to inspire, educate, and celebrate the flavours that tell our story. We sat down with her to find out what’s next.
Congratulations on becoming the youngest winner of MasterChef South Africa. How does it feel to make history?
It feels revolutionary to be the youngest winner in the world and the first black person to win in South Africa. I’m still processing it, but what humbles me most is hearing from young people, even high schoolers, who say my journey inspires them to chase their dreams. For me, this win is bigger than the title—it’s about opening doors in an industry that’s often dominated by men and older generations, and proving that our voices and visions matter.
I think of little Bridget, growing up with an empty fridge yet finding joy in food. Now, to stand in a pantry of endless possibilities feels surreal. Above all, this win tells young black girls they don’t have to wait — God’s timing doesn’t always match our plans, it’s often better.
What was the biggest lesson you learned on MasterChef that you’ll carry into your career?
The biggest lesson was resilience — not just emotional resilience, but being able to compartmentalise under extreme pressure. On the finale day I had to put aside personal challenges and trust myself, trust God, and lean into faith when fear crept in. I realised resilience is what separates those who dream from those who achieve. It’s also about humility—staying calm when your future hangs in the balance and knowing, win or lose, you gave your all. Thankfully, I won, but I walked away stronger.
You’ve been cooking since you were seven. What kept you motivated and passionate about food?
At seven, I didn’t think of food as a career – I was just curious. If I loved eating good food, why not learn to make it? At first, it was about helping my mum, then experimenting for that ‘Well done, Bridget!’ moment. I won’t lie, I loved the praise! Seeing people at braais or gatherings enjoy my food filled me with pride. Beyond that, I loved how food brought people together. Looking back, I see how God was gently steering me towards it, step by step.
Your studies in consumer science, food biochemistry, and nutrition give you a unique perspective. How do you blend science and creativity in your cooking?
For me, food science is the foundation and creativity the flair. Science helps
me understand the “why” behind cooking, which gives me confidence to push boundaries. Creativity lets me honour culture by reimagining indigenous foods in elegant ways, such as turning a seven-colour Sunday plate into fine dining. On MasterChef, I leaned on my science background—it grounded me. Cooking is, at its heart, applied science, and when you pair that with imagination, the results are limitless.
Sustainability is a big part of your vision. How do you see yourself
contributing to a more sustainable food industry in South Africa?
I see sustainability in two ways: environmental and cultural. Environmentally, it’s about reducing waste and cooking with what’s available, making it accessible rather than intimidating. Culturally, I want to reclaim foods many black South Africans grew up with but overlook, like pumpkin leaves, samp, or millet, and show how versatile and beautiful they are. Through BeiCuisine and future projects, I hope to teach young people to cook from scratch, make healthier choices, and value what we already have—it’s about innovation and respect for our food systems.
Tell us about BeiCuisine. What inspired you to launch it, and how has it grown since 2021?
I started BeiCuisine in 2021 at 17, while still in matric, cooking for friends, family, and my mum’s training events. Word spread, and soon I was catering at university, hosting seafood boils, selling at farmer’s markets, and taking custom orders. What excited me most was strangers tasting my food and coming back—it gave me confidence in my culinary voice. BeiCuisine has grown from a side hustle into an extension of me, reflecting my creativity, values, and passion for sharing food experiences.
As a SA Chefs member and brand collaborator, what advice would you give aspiring young chefs?
My advice is simple: walk boldly and don’t wait for permission. Introduce yourself, share your vision, and stand firm in who you are. People told me I was too young and ambitious, but if I had listened, I wouldn’t be here. For young black South Africans, know that your journey doesn’t have to follow tradition. I studied food science because “chef” wasn’t seen as a career, yet it became my advantage. Carve your own lane, trust God’s plan, and remember—your story is your power.
Beyond the kitchen, you’re an adrenaline junkie. Do your hobbies influence your creativity when cooking?
I love adrenaline — bungee jumping, quad biking, high-energy activities. They taught me to stay calm under pressure and embrace the rush instead of being overwhelmed by it.
The MasterChef kitchen is pure adrenaline—the clock ticking, the sweat, the pressure. My hobbies prepared me for that. They trained me to focus in chaos, push through fear, and trust my instincts. Cooking at that level isn’t just about technique, it’s a mindset.
Winning MasterChef opens many doors. What’s next for you?
Right now, I’m continuing my food science studies alongside IT, but my focus is on building a platform that merges food, science, and storytelling. My dream is a cooking show that makes food science fun and relatable, so young people watch and think, “This is our voice in food.”
I’m also developing food products and laying the groundwork for a sustainable brand. A restaurant may come later, but for now, my priority is inspiring, educating, and sharing my journey while the momentum is here.
Please share a special recipe that is closest to your heart and tell us why you love it.
One of my favourites is my Amarula & Baobab Cheesecake with Rooibos Honeycomb. It’s deeply South African but with a twist: Amarula brings homegrown flavours, baobab adds heritage and health, and rooibos gives a local, earthy sweetness.
This dessert is special because it reflects me—rooted in African ingredients, yet experimental, bold, and playful. It’s the kind of dish that surprises people and makes them proud of our culinary identity, celebrating what makes South African flavours unique.
Recipe: Amarula & Baobab Cheesecake with Rooibos Honeycomb
For the Cheesecake Filling:
- 250 g cream cheese, softened
- 100 ml heavy cream, whipped to light peaks
- ½ cup sweetened condensed milk
- 2–3 tbsp caramel sauce (soft caramel)
- 1 tsp baobab powder
- 1 tsp gelatine powder, bloomed in 2 tbsp hot water
- 3 tbsp Amarula cream liqueur
For the Rooibos Honeycomb:
- 1 cup sugar
- 3 tbsp golden syrup
- 2 tbsp strong brewed rooibos tea
- 2 tsp bicarbonate of soda
For the Base:
- 200 g digestive biscuits, crushed
- 80 g melted butter
Method:
- Mix the crushed biscuits with melted butter and press into a springform pan.
Chill. 2. For the filling: beat cream cheese until smooth. Add condensed milk,
caramel, baobab powder, and Amarula. Fold in whipped cream. Add the bloomed gelatine and mix well. Pour over the base and chill for at least 4 hours. - For the honeycomb: heat sugar, syrup, and rooibos tea until golden. Add
bicarbonate of soda and stir quickly. Pour onto parchment to set. - Break the honeycomb into shards and decorate the chilled cheesecake.
The result: Creamy, tangy, caramelised cheesecake with bursts of rooibos
crunch. A true taste of who I am as a chef.
