Brink’s Bakery to launch online in February 2025 with unique, limited-time treats.
Commencing our 2025 with stamina, we explore how Durban-born chef Chanel Brink embarked on her culinary journey. We must say our sit-down with her felt more like catching up with an old friend. Her warmth and passion for food radiated in every word she shared.
From the moment we started chatting, it was clear that her journey from IT to the kitchen was one of perseverance and rediscovery. “Before I decided to pursue a career in the culinary world, my life was completely different,” she began, recounting her early days studying Information Technology and Systems Engineering. It was a path chosen out of necessity rather than passion, dictated by the need for financial stability.
Like many others, Chanel initially followed a practical path over one fuelled by passion. Motivated by her family’s financial struggles, she studied IT. "My parents wanted me to study something that would ensure financial stability," she explained. “Growing up, there were times when providing for my sister and me was difficult, especially after my parents separated.” Despite her academic pursuits, Chanel admitted, "IT was never my passion. As a kid, I loved watching cooking shows like The Naked Chef and Nigella’s Kitchen. I always loved food and dreamed of one day being a chef and having my own cooking show."
After moving to Johannesburg, Chanel landed a sales job - which she still holds while making her mark in the culinary industry. This job initially seemed to signal the end of her culinary dreams. However, the COVID-19 lockdown reignited her passion. With people confined to their homes and restaurants closed, Chanel began sharing simple, heartfelt recipes on Instagram under her handle, Cooking With Chanel_SA. "It started as a way to connect with others through food during a tough time," she recalled. Little did she know, this venture would mark the beginning of a new chapter in her life.
Chanel's love for cooking is deeply rooted in her family history. "I come from a family of foodies," she said with a smile. Her father was a chef, her mother worked at a deli, and her grandparents once ran a fast-food restaurant. “As a child, I would watch my grandmother cook and see the joy her food brought to customers. It left a lasting impression on me.”
Her earliest culinary memories involve helping her mother bake. “She was like a magician, creating something magical out of simple ingredients,” Chanel reminisced. The pride she felt baking her first batch of muffins cemented her dream. "I knew I wanted to create dishes that evoke nostalgia and bring joy, just like my mother’s did."
Transitioning into the culinary world wasn’t without its challenges. Chanel’s father, a chef himself, initially discouraged her from pursuing the profession. "He knew how tough the industry could be and worried it wasn’t the right fit for me as an introvert," she admitted. However, her biggest obstacle was her own self-doubt. "I told myself for years that the culinary world had no place for me."
Her perspective shifted dramatically after participating in MasterChef South Africa, Season 5. "The show was both stressful and exhilarating," she recounted. Cooking under time constraints and working with unfamiliar ingredients pushed her far out of her comfort zone but also transformed her confidence. "I entered as an introverted home cook and left as someone who realized her full potential."
A highlight of her MasterChef journey was cooking at Clara’s Barn, the restaurant of her culinary icon, Bertus Basson. "I’ve admired him for years," she said. "Cooking there showed me just how much I love being in a professional kitchen."
And before we wrap it up, if you could cook for President Cyril Ramaphosa, what dish would you prepare, and why? “I’ve heard his favourite food is fish with salad. If I were to cook for him, I’d make seared salmon with garlic lemon sauce, paired with a spring salad of peas, rocket, blanched broad beans, and zucchini dressed with lemon juice, olive oil, sea salt, and black pepper. It’s simple yet fresh, summery, and vibrant. I’d pair it with a glass of Chardonnay to balance the butteriness of the salmon.”
When you’re not cooking, what helps you relax and recharge? “This will probably make you and the readers laugh - I come from the beach city of Durban, but I cannot swim! I’ve recently decided to learn and can now successfully float without sinking to the bottom, she laughed. Beyond that, I love visiting museums and galleries and enjoying tea afterward. I’m an old soul at heart, so even on the hottest days, you’ll find me at a tea house sipping tea with friends.”
Tell us about your plans for 2025? “I’m launching Brink’s Bakery in February, an online bakery offering unique, limited-time treats. I want to challenge taste buds and create something new every month,” she revealed. “I also plan to travel and take a much-needed break. 2024 has been a busy year - working full-time, being on MasterChef, and completing my diploma in HR has been draining. In 2025, I want to take some time off at the end of the year after achieving my professional goals.”
Lastly, what legacy do you hope to leave in the culinary world, and what advice would you give aspiring chefs? “I hope to change the world’s perspective on South African food. Fine dining often defaults to European cuisines like French or Italian, but I dream of seeing South African fine dining represented globally. Through social media, I want to showcase the diversity and richness of South African cuisine and inspire excitement for it, much like how Asian dishes have gained international popularity.
To aspiring chefs, my advice is to know why you want to be a chef. The industry is tough, and if you don’t have a clear motivation, it’s easy to give up. Understand your purpose and love for food - it will keep you focused and resilient.”
For more, follow: Cooking With Chanel_SA