Aspirant chef crowned Seafood Master-Chef 2017
IN 2012 the vision for Seafood Hyper was born in the hearts of a group of entrepreneurs from Durban and Cape Town.
After researching the local and international seafood markets, their vision was to supply the market with premium seafood stores which would change the perception and customer experience of seafood retail in South Africa.
Their vision rested on the following core values; quality, cleanliness, variety and customer satisfaction in a unique environment. They launched their first store in December 2012 in Springfield Park – with the intention to grow Seafood Hyper into a multi-store retailer.
Seafood Hyper set its sights on supplying a premium seafood retailer experience – a sushi bar, fishmonger, frozen seafood deli and a hot deli.
The demand in the hot deli influenced the opening of the in-store restaurant with many signature seafood dishes.
This, in turn, prompted the introduction of The Seafood Master-Chef competition.
The competition was a resounding success with an array of artfully confected kickshaws.
Selecting the four finalists over a four-week period, from just over 1 000 entries, was no easy task as the recipes submitted were unique to each entrant.
On November 18, Mayenziwe Nombela from Scottburgh, who works at Dundee Hospital, was crowned Seafood Hyper’s Seafood Master-Chef 2017. Mayenziwe has been cooking from a young age and one day hopes to open a restaurant and become an event planner and food blogger.