Top 3 Finish for Kershnie Govender In Fiery Taste Master South Africa Semi-Final
Top 3 Finish for Kershnie Govender In Fiery Taste Master SA Semi-Final
The heat was on in this week's semi-final episode of The Taste Master SA, as the competition reached a fever pitch at the breathtaking Vuur. Under the watchful eye of renowned Chef Shaun Scrooby, the final three contestants were challenged to elevate a classic South African braai into a gourmet three-course feast. After a fierce culinary battle, KwaZulu-Natal's Kershnie Govender, a formidable contender who cooked her way into the Top 3, concluded her journey on the show. This means Lucky and Chevonne have seared their way through to next week's highly anticipated Grand Finale.
Kershnie, a self-employed catering business owner, captivated audiences throughout the season with her cooking philosophy grounded in simplicity, boldness, and beauty. Inspired by her grandmother’s nurturing kitchen, she consistently blended fresh ingredients with fearless flavour to create deeply comforting meals, viewing food as a powerful tool for bringing people together. Her dream of opening her own restaurant fuelled her ambition, and The Taste Master SA proved to be a once-in-a-lifetime opportunity to gain invaluable exposure, skills, and confidence.
As her time on the show comes to an end, Kershnie reflects on her journey so far and gives fans a glimpse into what’s next.
Reflecting on your journey, what does making it to the Top 3 of The Taste Master SA mean to you, especially given your dream of opening your own restaurant?
Making it to the top three has been nothing short of a dream come true. I have always dreamed of opening my own restaurant, this achievement feels like a powerful step forward. It’s given me the confidence, exposure, and belief that I have something unique to offer.
The semi-final challenge at Vuur was to transform a classic South African braai into a gourmet three-course feast. How did this particular challenge align with, or push the boundaries of, your cooking style?
This challenge was definitely out of my comfort zone and quite difficult in terms of my usual cooking style - especially because we weren’t allowed to use any stoves. I rely heavily on controlled heat, so working over open flames forced me to completely adapt my approach. I knew I had to push boundaries and work with the flavours I know and love. I drew inspiration from the classic South African braai and gave it my own Indian spice twist.
Working under the watchful eye of renowned Chef Shaun Scrooby in such an intense semi-final must have been challenging. What was the most significant piece of feedback or learning you took away from his masterclass or his presence?
From the masterclass with Chef Shaun Scrooby, the most significant feedback I received was about mastering the control of heat and fire. Cooking over open flames is an art, and he really showed us how fire can be used not just as a heat source, but as a flavour-enhancing element.
You’ve spoken about your catering business and being inspired by your grandmother’s kitchen. How did the high-pressure environment of the show, especially the semi-finals, compare to your usual cooking?
Cooking a refined gourmet meal in the comfort of a kitchen is one thing, but doing it in a high-pressure environment over an open flame, under the hot sun, and with strict time limits pushed me out of my comfort zone. It was intense and fast-paced. Normally if something goes wrong, I can quickly pivot, here it felt like there was no room or time for second-guessing. This experience taught me a lot about adaptability and resilience, and made me appreciate the skill and focus required to deliver quality food in any environment.
What was going through your mind in the moments after your elimination, knowing you were so close to the grand finale?
I felt a mix of emotions - disappointment, pride, and a deep sense of gratitude. Of course, being so close to the grand finale, it was hard not to feel a sting of what could have been. But I quickly reminded myself of how far I had come and the incredible journey I had been part of. I was proud of the risks I took, the skills I honed, and the stories I got to share through my food. Most importantly so proud of making it to the Top 3!
While the result wasn’t a spot in the finals, what would you say was your biggest personal or culinary growth moment during your entire time on The Taste Master SA?
My biggest personal and culinary growth during The Taste Master SA was learning to trust myself, staying true to myself, and being confident in my unique culinary voice. The competition pushed me beyond my comfort zone, whether it was cooking without stoves, working under intense pressure, trying out something new or elevating traditional flavours in new ways. I grew not just as a home cook chef but as a storyteller through food, learning that authenticity and passion resonate just as much as technique.
Beyond the competition, how do you plan to leverage the exposure, skills, and confidence gained from The Taste Master SA? Is opening your own restaurant still on the cards?
The Taste Master SA has been a life-changing experience for me. The exposure, the skills I’ve developed, and the confidence I’ve gained have all ignited a new level of drive in me. Beyond the competition, I plan to continue growing my catering business and using the platform I’ve built to connect with more people through food. Opening my own restaurant is absolutely still on the cards! In fact, this journey has brought that dream even closer. I’m more inspired than ever to create a space that celebrates my heritage, honours the flavours I love, and brings people together around honest, soulful food. This is just the beginning of a new chapter!
From her grandmother’s kitchen in KwaZulu-Natal to the semi-finals of The Taste Master SA, Kershnie has left an indelible mark with her heartfelt dishes, humble nature, and infectious passion. As Lucky and Chevonne head into the grand finale, Kershnie leaves knowing she’s cooked her way into the hearts of the nation – and that her next big adventure is just beginning.
