Julia Hattingh, Sunday Times Young Chef of the Year for 2010, chats to Jacqui Gunn about becoming a chef, competitions and what she's planning to do with her R20000 prize money

'When people hear that you're becoming a chef, they automatically assume that you weren't very good at school," says Sunday Times Young Chef of the Year, Julia Hattingh. "But I loved school, and did very well at most of the 'brainy' subjects."

It was the thought of sitting behind a desk and a computer every day that didn't appeal to her and pushed her towards the kitchen.

Hattingh trained at Meerendal Hospitality Academy and admits to being a victim of the glorified idea of what it is to be a chef. Under the expert guidance of chef David Higgs, she learned to embrace the challenges and not take things too personally, especially in service.

Her first job was on the grill section of the then ICI Bistro at Le Quartier Français in Franschhoek. She had started in December, during the peak season, and claims to have been so petrified that she fainted on her trial day.

Margot Janse spotted the talent despite her nerves and took her on. Since then Julia has worked with many talented chefs, including Wade van der Merwe, Chris Erasmus, Adam Gray in London and now with Chef Greg at The Restaurant at Waterkloof.

The first competition that Hattingh entered was the Chaine des Rotisseurs in her first year out of college. "It was nerve-wracking," she says, "but in the end, the knowledge gained from the experience, the judges and the people you meet is invaluable ... not to mention the adrenaline rush as soon as you've sent your last plate!"

She emphasises that competitions are the ideal opportunity for young chefs to showcase their own style. Even in her current position, Hattingh says that she is not able to express all of her own ideas or creativity as it's not her name on the menu. Competitions also allow you to show the organisers and judges, all key players in the industry, what you're made of. You form valuable contacts and make loads of friends.

"Last year's Sunday Times Young Chef competition had all six of us finalists, all from Cape Town, staying in the same guest house ... it was such fun!"

Hattingh walked off with the Young Chef title and R20 000 in cash which she is using on the trip of a lifetime. "Most of us can't afford overseas trips," she says, "especially on a chef's salary." She's has always wanted a foodie holiday and is spending her winnings on three weeks in Paris. One of those weeks will be spent attending a pastry course at Ecole Lenotre, a well-known Parisian school.

"To be able to train in the home of cuisine is a dream of any chef and to experience a city so passionate about food is definitely something to look forward to."

The rest of the time will be spent having a love affair with the food, shops, restaurants, the fresh produce markets and the pièce de résistance will be lunch at Bocuse in Lyon - "the granddaddy of cuisine!"

And then, because her other passion is shoes, she's put a little extra aside and will be indulging in a pair of Christian Louboutin heels.

Hattingh encourages young chefs to enter competitions for the chance it gives them to show their own style. She advises entrants to focus on planning the dishes.

"Do what you know, and do it well. You cannot afford to experiment in the tight time allocation," she warns. "Watch your timing, clean as you go, wear black socks, use plasters - even for the smallest burn or cut - all these little things help."

Will she be entering the Chef of the Year category this year? "I contemplated it for a while and have decided to go for it. I know it's a shot in the dark because I'm a little out of my league but, hey, who's going to make it happen for me except myself?"

• For more information on the Sunday Times Food Awards in association with Foodcorp, and the competition categories, visit www.sundaytimesfoodawards.co.za. Entries close on September 9.