Lucky Mashudu Masinya has marked a momentous milestone is his culinary journey after emerging victorious as the 2025 champion of Taste Master South Africa.
From sleeping under a bridge on Joe Slovo Drive in downtown Johannesburg and begging for food to currently being employed as a patisserie lecturer at the Rosebank campus of Capsicum Culinary Studio, Mashinya's journey to success is a testament to the power of perseverance.
Reflecting on his incredible journey, Masinya shared, “I am a Kasi boy who was once homeless and also once lived in a care home. Now, I have won a national competition that I believe will change my life forever. It is never too late to start over. If I can do it, anyone can do it. Never give up - you never know who is watching. ”
Taste Master SA, now in its sixth season, showcased the talents of ten contestants over the span of 11 weeks, presenting numerous culinary and baking challenges, both sweet and savoury.
Under the meticulous gaze of head judge Zola Nene and various guest judges, Masinya consistently stood out, skilfully blending rustic comforts with fine-dining touches. His culinary creations were not only visually stunning but also rich in flavour, expressing the very essence of his unique life experiences.
The emotional high of the competition peaked when Masinya was announced as the winner, resulting in a cash prize of R200 000 from Capitec Bank.
“The moment my name was announced as the winner was totally surreal. My heart dropped and then started beating really fast. My right leg was shaking!” he remarked, recalling the joy of his triumph. “I have been reliving the moment ever since, it’s one of those moments that I’ll forever cherish and hold close.”
During his competition journey, Masinya found inspiration not only from the challenges but also from the unwavering support of colleagues, students, and friends.
“Every dish that I made on the show reminded me of my family and of home. Food, for me, must feel like a hug,” he commented.
Dishes such as creamy chicken pasta, roasted lamb, and indulgent desserts like macarons, tiramisu, and churros with caramel ganache allowed him to translate his memories into intricate culinary experiences.
After completing school, Masinya’s dream of pursuing a career in patisserie blossomed with a scholarship, enabling him to gain valuable skills and experience.
Nearly a decade ago, he revealed that he participated in a remarkable work experience program in London, where he trained alongside culinary icons at The Ritz and Le Manoir aux Quat’Saisons, meeting renowned celebrities.
Masinya’s aspirations extend beyond his current success; he says he dreams of opening a dessert bar in Johannesburg, taking inspiration from the acclaimed pastry chef Janice Wong’s innovative 2am: dessert bar in Singapore. “South Africa is big on food, but we are not big when it comes to pastry, chocolates, and desserts. So I’m busy steering the life of Lucky in that direction,” he elaborated.
Renee Hill, Managing Director of Capsicum, echoed her pride in Masinya’s achievements, stating, “Lucky’s culinary style reflects a sophisticated synthesis of artistry and precision. As a patisserie lecturer, he brings profound knowledge of technical pastry techniques while infusing each creation with rustic warmth and aesthetic flair. He is a real asset to our teaching staff and a wonderful inspiration to our students.”
Saturday Star