At just 21, MasterChef South Africa’s youngest and first black female winner, Bridget Mangwadi, is blending biochemistry, culture, and creativity to redefine the country’s gastronomic landscape.
YLA: What have you been up to since winning MasterChef 2024?
Bridget: Since winning MasterChef, I’ve been building my brand and expanding into new spaces in food and content. One of the most exciting projects on the horizon is a cooking show concept. I’m developing something that will bring together food science, culture, and conversation, and really reflect who I am as a creator and culinary innovator.
YLA: What do you think made your two dishes in the MasterChef finale the winning ones?
Bridget: My first dish was a creative reimagining of apricot chicken, using Kingklip as the protein. I paired it with a parmesan and kale risotto, a silky cauliflower purée, a vibrant apricot purée, and a natural green butter oil that was extracted from the risotto, creating a beautiful deep hue on the plate. I think it was nostalgic, balanced, and unexpected.
For dessert, I created an Amarula-filled choux nestled inside a sablé crust, topped with a torched Italian meringue and fresh berries. It was indulgent but refined, a modern dessert with a distinctly African twist.
YLA: What’s in the pipeline for you for the rest of 2025?
Bridget: I’m finishing my studies and pouring energy into recipe development, content creation, and community projects that give back through food. I’m also working on a line of pantry products that reflect African flavour in a modern, accessible way. I turn 21, so this year is about impact, legacy, and setting the tone for everything that comes next.
YLA: How have your biochemistry studies influenced your culinary world?
Bridget: Food is chemistry. My studies in biochemistry give me a strong foundation to understand food scientifically – what causes emulsions, why certain textures form, how acidity or heat affects a dish, and how flavour compounds interact.
That background helps me create not just beautiful dishes, but thoughtful ones. It’s also made me more confident in experimenting with substitutions, developing recipes from scratch, and understanding the why behind every technique. It’s where science meets soul.
YLA: You recently shadowed Chef Wandile Mabaso. Who is an international chef you’d love to work with?
Bridget: Shadowing Chef Wandile Mabaso at Les Créatifs was definitely a memorable experience. Watching his precision, how he orchestrates a kitchen, and how deeply rooted his food is in storytelling was inspiring. The environment was creative, fast-paced, and beautifully intentional. It taught me the power of discipline and elegance in fine dining. Internationally, I’d love to work with chefs like Dominique Crenn, Massimo Bottura, and Nigella Lawson, but we also have so many internationally inspiring chefs right here in South Africa.
YLA: Which restaurant in the world is number one on your dining wish list?
Bridget: I actually keep a restaurant list! It’s long, but at the top right now are La Colombe in Cape Town and Dusk in Stellenbosch – both are game-changers in how they present modern African cuisine. Globally, Central in Lima is at the top of my dream list. The Peruvian food scene is definitely someplace I’m intrigued by.
