Fifteen-year-old culinary prodigy Rorisang Moloi from Atteridgeville has said goodbye to The Taste Master Junior following Tuesday’s festive-themed episode celebrating the spirit of giving.
Even in elimination, Rorisang’s creativity and love for food as a form of self-expression shone brightly, leaving judges and viewers alike truly inspired.
Rorisang’s festive treats miss the mark
This week’s challenge asked contestants to ‘bake with heart,’ creating festive treats to gift to residents of a local old age home. Rorisang took on the task with an ambitious trio: a baked pastry with caramel topping, a choux pastry crowned with YUM YUM Peanut Butter mousse, and a zesty orange curd tartlet.
Despite his creativity, judges Zola Nene and Fritz Schoon felt Rorisang’s dishes didn’t quite hit the mark for a gifting challenge. They noted that the presentation suffered, likely due to time pressure and the focus on the wrong elements.
The highs, lows, and memorable moments on Taste Master Junior
As he leaves the competition, Rorisang looks back on his journey, his elimination, and the unforgettable moments that made his time on The Taste Master Junior so special. Here’s what he had to say in this Q&A:
1. Rorisang, at just 15, you’ve shown incredible creativity on The Taste Master Junior. How has participating in the show changed the way you see food as a form of self-expression?
Being part of the show made me realise that food really is an art. I learned how to express love and emotion through the dishes I create, especially for the people who matter most to me,” said Rorisang.
2. This week’s challenge was all about giving back. How did it feel to create something festive for the residents of the local old age home?
I absolutely loved it. It felt so special to give back and make older people feel seen and appreciated, especially during a season filled with love and togetherness,” said Rorisang.
3. You prepared three different elements for the challenge. Which part of the dish were you most excited about?
Definitely the pastry with caramel. The TODAY pastry I used was amazing to work with. It really helped the idea come to life,” said Rorisang.
4. Receiving feedback under pressure can be tough. How did you feel hearing the judges’ thoughts?
It’s always nerve-wracking walking up for feedback, but the judges were always honest and constructive. Their compliments encouraged me, and their critiques helped me grow so much,” said Rorisang.
5. Despite the elimination, what are you most proud of from this week’s bake?
I’m really proud of my peanut butter mousse and my choux pastry. I’m definitely going to remake the orange curd tartlets for my family!,” said Rorisang.
6. Looking back at your time in The Taste Master Junior kitchen, what achievement stands out most?
I’m proud that I pushed myself out of my comfort zone and created dishes I never thought I could make. I grew so much with every challenge,” said Rorisang.
7. What’s one traditional recipe from home that inspired your cooking during the competition?
My family loves vegetables, so I experimented with veggie dishes a lot. One of those dishes even became a winning moment for me. It really showed me how creative I can be,” said Rorisang.
8. What’s the biggest mindset shift you have gained from the competition?
Learning to accept criticism and use it to improve. It was tough at first, but listening and making changes became one of my biggest strengths,” said Rorisang.
9. What’s next for you after the show?
I want to start creating food content and work on perfecting my baking skills. This is just the beginning for me!,” said Rorisang.
New episodes of The Taste Master Junior Season 2, brought to you by Clover, air every Tuesday at 7:30pm on SABC2, with repeats every Wednesday at 1pm and Sunday at 4pm.
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