It’s crunch time! The atmosphere is electric as chefs are busy picking the freshest veggies for the ultimate cook-off showdown. The anticipation is palpable as the first sizzle of the pan signals the start of a culinary battle.  

The Central University of Technology, Free State (CUT) Hotel School, was alive with flavour, flair, and fiery competition as chefs, students, and food lovers gathered for the highly anticipated 2025 Free State Info Chef Conference on 11 April 2025. Hosted in collaboration with the South African Chefs Association (SACA) Free State Regional Committee, this event dished up a feast of innovation, networking, and culinary mastery.

CUT student-Moipone Matiase with her mentor, Chef Absa Kotsokoane, presenting their sugar bean and leek vegetarian meal. The duo wowed the crowd with their delicious and mouthwatering dish.

From the crack of dawn, the CUT Hotel School buzzed with excitement as industry professionals, aspiring chefs, learners, and hospitality enthusiasts arrived to indulge in a full day of food-focused fun. The event kicked off with a vibrant business breakfast on 10 April 2025, setting the tone for a day that blended education with entertainment.

The day featured electrifying cook-offs, mouthwatering food demonstrations, and dynamic exhibitors showcasing the latest trends in food and hospitality to attendees.

Captivated by the rich aroma and artistic plating, Moroesi Rammasa from Olive Chef gave the dish a big thumbs up, saying, “Now this vegetarian meal is a good deal!” This demonstrates that plant-based cuisine can be both comforting and gourmet.

Industry titans and culinary innovators mingled in the buzzing exhibition space, where major food brands displayed cutting-edge products and shared insights on the evolving culinary landscape. Attendees got up close with top chefs during live demonstrations, soaking up knowledge and inspiration in an atmosphere that celebrated passion and precision.

Inspiring the next generation: Victor Matobo from Olive Chef shares his culinary insights with aspiring chefs at his vibrant stall.

Learners from local schools were also invited. They brought their A-game during the Schools Cooking Competition, slicing and dicing their way through creative dishes in a spirited display of talent and teamwork. 

Flavour in full force: Alwyn van Heerden from the Blue Gem Restaurant cooks up a storm with his sizzling steak topped with chorizo sauce, corn salsa, and crispy potatoes.

As the aroma of success lingered in the air, one thing was certain, CUT Hotel School has once again set the culinary bar high and left everyone hungry for more. 

A touch of elegance on a plate: Kegomoditswe Moshoe from Southern Sun Hotel delights with a creamy chicken Balarine risotto dish, a perfect fusion of comfort and class.