Pushing New Culinary Talents to Reach New Heights. Featuring Courtney Calla Pretorius

Hello, Skinny readers! Guess what? We’re back again—same time, same place! Honestly, I just love saying that, and it feels like time flies by so fast! I trust your week has been nothing short of amazing.

As many of you know, in a previous blog, I shared my passion for connecting with culinary institutes and giving back in any way I can. This week, I felt an overwhelming desire to highlight a fresh, new talent who recently crossed my path—and I couldn’t be more excited to share her story with you! She’s come into my life through my incredible other half, Shadre, and let me tell you, this young lady has the attitude and charisma to take her cooking skills to the next level. I’m always on the lookout for rising stars to collaborate with, and Courtney Calla Pretorius is truly someone to keep an eye on!

So, without further ado, let’s dive into a conversation with this young and talented chef-in-the-making!

Skinny Chef: “Hello Courtney! Thanks so much for taking the time to chat with me and the Skinny readers! Let’s jump right in—when did you first start cooking, and when did you realize you had a talent for it?”

Courtney: “Hi Chef, and hello to all the Skinny readers! My cooking journey started at a very young age. I have the fondest memories of being in the kitchen with my mom and helping my grandmother prepare amazing meals for the family during holidays. My mom would always set up a little table for me in the kitchen, and I’d help her with simple tasks like rolling out rotis or making jam tarts with my own cookie cutters. As I got older, my curiosity grew, and my mom began teaching me the basics like making a curry base or a bechamel sauce. After high school, I started experimenting with my own twist on dishes, and when people kept praising my cooking, I realized I had a real talent!”

Skinny Chef: “I absolutely love that, Courtney! Isn’t it amazing how much of an impact getting kids involved in cooking can have? It’s incredible to see how those early moments shaped your passion. So, what gave you the confidence to start posting your videos on social media?”

Courtney: “I’ve always been obsessed with cooking pages on social media, and after getting so much positive feedback on my food, I decided to give it a go. Even though I didn’t have fancy equipment, I thought, why not? I studied other cooking videos, learning about camera angles, editing, and lighting, and soon after, my engagement started to pick up! That’s when I decided to take it more seriously and launched my Instagram cooking page, @callascooking. I’ve recently started exploring TikTok and Facebook too!”

Skinny Chef: “Skinny readers, you have to check out her videos! So, where do you see yourself in the next 2 to 3 years on your cooking journey?”

Courtney: “In the next few years, I want to keep growing my social media presence, experimenting with new dishes, and refining my video techniques. I hope my page becomes a fun and engaging space where people can rediscover the joy of cooking—because, let’s be honest, many people see it as a chore! I want to change that.”

Skinny Chef: “Courtney, you’re already on the right track! Manifest it, girl! Now, tell me—what’s your favorite or signature dish?”

Courtney: “That’s such a tough one! I love cooking so many things, but if I had to pick, it would be gourmet sandwiches or salads. I love how there are no limits when it comes to ingredients. I get to be super creative, experimenting with flavors, sauces, and proteins to create something truly unique.”

A sneak-peak of one of Courtney's signature salads Source :@Callascooking/instagram

Skinny Chef: “Yum! Now, here’s my favorite and most important question—do you cook healthy meals and have any fitness routines?”

Courtney: “Absolutely! I struggled with weight throughout high school, and after graduation, I was diagnosed with high cholesterol. I was put on medication, but I decided I didn’t want to rely on pills for the rest of my life. So, I did a ton of research, changed my diet, and stopped the medication. I began sharing these healthy recipes on social media and combined it with my fitness routine, which includes weight training and boxing. Cooking healthy meals has become part of my gym lifestyle, and I love it!”

Skinny Chef: “You are such an inspiration! Consider yourself officially adopted by the Skinny Chef family! So, tell us—any formal culinary training?”

Courtney: “Nope! I’m self-taught, inspired by social media and online classes. I’ve taken courses on Domestika for food styling and photography, and I plan to do more short culinary courses in the future to expand my knowledge.”

Before we proceed any further .Here a few helpful resources for any budding culinary enthusiasts interested in cultivating a deeper understanding for the culinary arts :

https://ctia.co.za/the-journey-through-culinary-school/

https://capitalhotelschool.co.za/5-essential-skills-you-learn-in-culinary-school/

https://www.ice.edu/blog/staying-inspired-in-culinary-careers

https://www.nestle.com/stories/young-chefs-yocuta-training-program

https://www.icachef.co.za/is-talent-not-enough/

Skinny Chef: “That’s pure, raw talent! Keep pushing, Courtney! Skinny readers, don’t forget to follow her journey and check out her socials for some mouthwatering recipes.”

Before I wrap up this week’s blog, I want to take a moment to acknowledge two special people who help me bring this blog to life every week: my nephew and digital partner-in-crime, Limbikani Chikapa-phiri, and my queen and creative director, Shadre Leonard. We’ve come so far, and there’s so much more to come. We’re 17 blogs in, and we’re just getting started!

Oh, and how could I forget? Yesterday was World Mental Health Day. A big shoutout to Mama Sello for reminding us to support each other! Her words resonate deeply: “Let’s give each other the support we need.” We all need that extra bit of love and care, so let’s keep showing up for one another.

And now, I’m leaving you with a little treat—one of my personal favorites from my recipe book: my take on fish and chips! Think crispy golden fish fillets with a light, airy batter, paired with hand-cut, perfectly seasoned chips. Serve it up with a tangy homemade tartar sauce and a fresh squeeze of lemon. Trust me, you’ll love every bite!

Fish and Baby Marrow Chips

Who doesn’t like to indulge in old fashioned, greasy fish and chips? Long considered

a staple dish in Great Britain, this has been enjoyed on the island and across the

world for centuries.

This recipe seems simple, right? A little bit of batter, a piece of fish, potato chips and

oil; what can go wrong? My first attempts at this dish were like a scene from a horror

movie. Everything you could imagine went wrong! I struggled to get the batter nice

and crispy; I struggled to cook the fish perfectly, etc. I had no choice but to keep at it

though, until I eventually got it right—I was head chef in a gastropub, after all!

This version of fish and chips is made using gluten-free flour. The hake is a good

source of protein, is low in calories and contains a wide variety of vitamins and

minerals. I also use a low-carb vegetable like baby marrows for the chips. This is a

great recipe for diabetics or anyone on a weight loss diet, such as a Paleo diet.

Ingredients

• ¾ cup tapioca flour

• ¼ cup of coconut flour/or any other gluten-

• free flour

• 2 large eggs

• ¼ cup of water or sparkling water

• 5 hake fillets

• 1 cup olive oil

• 5 large whole baby marrows

• 1 cup almond milk

• Extra coconut flour

Method

1. In a small bowl combine the tapioca flour, coconut or other gluten-free flour,

eggs and water to make the batter.

2. Heat the cup of olive oil in a skillet over a medium heat.

3. Cut hake fillets in half.If they are too big, cut into smaller pieces.

4. Once the oil is hot, coat the hake fillets with the batter and place them carefully into the hot olive oil.

5. Allow fillets to cook for about 4 minutes on one side, then gently flip them

over and allow them to cook for a further 4 to 5minutes until they are golden

brown and crispy.

6. Once the fillets are done, remove from oil and place on a wire rack so they

remain crispy.

7. Cut the baby marrows into chips, dip into the cup of almond milk, then coat-

with the extra coconut flour.

8. Dust off excess coconut flour and fry in olive oil

That’s it for this week, folks. Same time, same place—see you next week! Don’t forget to cook with love and spread positivity!