Durban - As D-Day looms for Master Chef SA finalist Deena Naidoo, you could be forgiven for expecting him to be a bundle of nerves.
Being in the competition has seen Naidoo’s stress level peak, but after spending time at home with his family recently, he says that when viewers tune in to Tuesday night’s finale, they will see a relaxed Deena who is back to his old self.
Having grown up in a traditional Indian family, Naidoo says that food has always been a big part of his life, and childhood memories are of kitchen table conversations and helping to prepare meals. He credits his mother, the late Gonum Naidoo, an avid cook, as his main source of inspiration.
He is not short of support.
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Words cannot express how proud I am of my husband,” says wife, Kathy. She quips that their youngest daughter, Aarya, 10, is riding on her father’s coat-tails, having become a celebrity at school.
Friends and family are close to Naidoo’s heart and he looks forward to entertaining again when the show is over.
He likes experimenting with new flavours and techniques in small quantities before making a meal out of them. His “can’t live without” ingredient is garlic.
Naidoo is excited at the prospect of winning, which he says “is definitely there”.
“I’ve been focusing on acquiring the title. Now it’s so close, I can almost touch it,” he said on Sunday.
“While I’m touched by the public’s support, I think it gives Sue-Ann (Allen) the upper hand because she’s under less pressure than I am.”
Should he win, Naidoo wants his restaurant to be truly South African and to celebrate the country’s diversity. While he would love it to be in Durban, he will have to wait and see if this is possible as Southern Sun is offering the winner a Gauteng-based restaurant.
Regardless of Tuesday night’s outcome, this is not the end of Naidoo’s culinary career.
“Being a father is my first priority, so I couldn’t just run off and follow my dreams without considering my children’s well-being. That said, I’ve been given an amazing platform to inspire people and I intend to continue doing that.” - The Mercury