At just 20 years old, Bridget Mangwandi has etched her name into South African culinary history as the youngest-ever winner of MasterChef South Africa, as well as the first black woman to walk away with the R1 million prize. A biochemistry graduate from the University of the Free State, Bridget’s journey on the show was as much about science as it was about soul. Her ability to blend her academic knowledge with innovative cooking techniques set her apart in a season brimming with talent.
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Hailing from Harare, Zimbabwe, Bridget’s path to victory was anything but smooth. She began her journey in the bottom three during the first challenge but quickly rebounded, demonstrating resilience and a sharp learning curve. Her standout dishes captivated judges and viewers alike, blending bold flavours with refined presentation.
Bridget credits her win to hard work and a deep love for cooking, which she describes as a form of expression and experimentation. “It’s more than just food for me. It’s about creating something that tells a story,” she shared. Throughout the competition, her biochemistry background proved invaluable in mastering advanced techniques and executing flawless dishes under immense pressure.
This season’s finale was an inspiring celebration of young talent, with all three finalists under 35. Bridget’s victory symbolises a new era of South African gastronomy, where science, culture, and creativity converge.
The future looks bright for Bridget, who plans to use her prize money to open a research-driven culinary studio. Her goal is to inspire others to think differently about food, proving that the kitchen can also be a laboratory of possibilities.
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Feature image: Bridget Mangwandi/Facebook
