Johannesburg – The second season of The Taste Master Junior is in full swing, and baker, entrepreneur, and food visionary Fritz Schoon returns to the show as a judge this season, ready to inspire, guide, and challenge the next generation of South African chefs.
Known for his commitment to craftsmanship, local ingredients, and honest cooking, Fritz has built a reputation as one of South Africa’s most authentic culinary voices.
Back on the judging panel, Fritz is excited to help young contestants grow their skills, confidence, and creativity in the kitchen.
He opens up about what it’s like mentoring young chefs, why cultural heritage dishes matter, and the lessons he’s learned from watching kids cook with heart.
What’s the most rewarding part of mentoring young chefs on The Taste Master Junior?
Their teachability.
Their general willingness to learn and understand.
There’s no ego to manage, just genuine curiosity.
Watching that spark of discovery when they learn something new is incredibly rewarding.
How do you approach giving constructive feedback to kids in a way that motivates rather than discourages them?
I’ve found that the truth resonates with them.
They’re far more tenacious and hardy than we often give them credit for.
I try to keep my feedback honest and straightforward, but always rooted in kindness and the desire to see them grow.
What qualities make a standout Taste Master Junior contestant?
Someone who pushes boundaries, takes risks, and leaves it all out on the “field.”
It’s not about playing it safe; it’s about being bold, experimenting, and showing heart.
How do shows like The Taste Master Junior shape South Africa’s future food culture?
It’s creating a culture that celebrates young cooks.
That visibility inspires other juniors to push their limits.
Hopefully, we’ll reach a point where South Africa has a deep pool of culinary talent developing from a young age, the same way we do in rugby.
Which South African dishes do you think deserve more attention from the next generation of cooks?
Always our cultural heritage dishes.
With today’s access to trends and global inspiration, it’s easy to get swept up by what’s new and international.
That’s not a bad thing, but we must keep our uniquely diverse local dishes sacred.
They’re the heart of who we are.
How has working with young chefs influenced or inspired your own approach to food?
It reminds me to always enjoy the process.
Perfection isn’t everything; cooking should be fun. Watching these kids cook with such joy and fearlessness takes me back to why I fell in love with food in the first place.
What sets South African culinary talent apart on the global stage?
There aren’t many countries with such a unique and diverse mix of cultures influencing their cuisine.
That’s what makes South Africa remarkable.
We’re a passionate nation, and that passion comes through in the way we cook and eat.
What advice would you give to parents of aspiring young chefs?
Bring them into the kitchen.
I know from experience, as a dad of three, that kids can be messy, slow, and often in the way.
But it’s worth it.
Let them be part of the process.
Also, talk about food.
At our house, we eat together without distractions and discuss the meal, the flavours, textures, and what we like or don’t.
It builds awareness, curiosity, and connection.
What do you hope audiences take away from watching this season, beyond just the food?
I want people to simply enjoy it!
The Taste Master Junior is about fun, learning, and heart.
Sit back, relax, and be grateful you’re not the one in the kitchen.
These kids are doing something truly special.
Watch new episodes of The Taste Master Junior Season 2, brought to you by Clover, which airs every Tuesday at 7:30 pm on SABC2, with repeats every Wednesday at 1 pm and Sunday at 4 pm.
For more information, visit www.thetastemaster.co.za and make sure you follow The Taste Master SA on Facebook, Instagram, TikTok, and X
