Today, it is widely recognised that we need to grow our young South African talent in the world of hospitality to meet the needs of our vital and burgeoning tourism industry.
The One&Only Reaching for Young Stars is the major showcase in the Western Cape for our superb culinary academies who put forward some of their finest and most talented young students, all vying for top honours. Over the years this programme has proved to be remarkably successful drawing the royalty of our hospitality world together providing a platform for our executive chefs, cooks, pastry chefs, bakers, winemakers, wine stewards and sommeliers to come together offering a growth path and the stimulus to continue growing while encouraging and giving the students the means to prove themselves leading to career advancement and ultimately recognition.
Over the last nine years, One&Only Cape Town has generously hosted the ‘Reaching for Young Stars’ Awards. GM Richard Lyon has been a pillar of support throughout, making it possible for the winners to have far-reaching opportunities to further their careers abroad.
See more… https://youtu.be/xxBs4NYFOYg
Last year, in Dubai at One&Only The Palms and One&Only Royal Mirage where Rutendo Ruth Marovatsanga was fortunate to have an internship in their many superb restaurants. This year, the winning student chef will be travelling to gorgeous Mauritius to the gold listed Condé Nast Traveller One&Only Le Saint Géran, known far and wide for gracious hospitality. Our winner will have a unique view of their multifaceted table in cutting edge restaurants which encompass the colourful cuisines of the island. An introduction to tastes of intriguing Creole, Indian and Chinese dishes during an intensive three weeks internship. Flights courtesy of SA Pork.
Guest speaker at the Awards, Maylene Broderick Chief Director: Enterprise Development and Transformation, Ministry of Tourism says, “Today is a celebration of the promise of tomorrow that is in the palm of your hands. It’s the promise, hope and talent in each one of you that has the power to change our country’s destiny!
See more… https://youtu.be/evCVMIDP5to
President, His Excellency Cyril Ramaphosa, announced two new focus sectors for our country: Tourism and the Oceans Economy. The President committed the sector to ensure that we bring 21 million visitors a year to South Africa by 2030!
At the Department, we do have a focus on youth in terms of the training we offer to tourism businesses, young chefs, sommeliers, baristas, tour operators etc., and provide funding opportunities to tourism businesses through our various incubators; but we need you to knock on our doors as a united voice and define your own agenda.
You are all in a dynamic and growing sector, you have the power to maximize the opportunities, start your own businesses and showcase SA cuisine, wine and authentic South African experiences and tastes to help us realise this steep target. Never before has there been a better time to be in the tourism sector! It’s our time, your time, to shine and make the most of this spotlight and I know those of you that are in this room today realise that and you are Our future!
On behalf of the Minister of Tourism Mmamoloko Kubayi-Ngubane and Department of Tourism, we are proud of You! I am both honoured and humbled to be in such esteemed company; your country needs you today more than ever, let’s make South Africa world champions on all stages, the Bokke have done their part, now let’s do ours. I thank you.”
“Simply competing is an admirable achievement,” says Annette Kesler Editor showcook.com “For those taking part, it is a stepping stone to reach their goals, building confidence to broaden horizons. While Executive Sous Chef & Judge, Kyle Hickman says, ”There is a need in South Africa for specialisation for top pâtissières and artisan bakers. It is a pleasure to see a growing talent, but it is up to us to encourage and mentor.”
The 2019 panel of nine judges, each expert in their fields, were headed by Reuben Riffel, with Marieta Human, Brian McCune, Guy Webber, Julietta e Silva, Kyle Hickman, Luvo Ntezo, Marlvin Gwese and Penelope Horwood. The categories this year encompassed a wide field including pastry chefs who showed off their prowess with mille-feuille, bakers produced fragrant artisanal loaves, beverage students presented cocktails in fine style, and superlative service with food and wine pairing while chefs added their final polish to their well-practised three-course
The teams participating this year; Amy Foundation & Simonsig Wines, Cape Town Hotel School (Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT) with Bellingham, KWV Brandy & Cruxland Gin, Capsicum Culinary Studio & Boschendal, The Hurst Campus & KWV Cape Classics, International Hotel School & Old Road Wine Co., The Private Hotel School & Linton Park and Sense of Taste Chef School & Leeuwenkuil Family Vineyards.
All participated in the Skills Exchange Development Programme in August and the Orientation in September where they experienced talks, demonstrations and lectures from top executive chefs, sommeliers, bakers, food authors and hospitality industry experts who have already found success in South Africa and around the world. They met the partners and judges, and interfaced with the farmers and producers who supplied the food ingredients rigorously selected for their adherence to the best local quality can offer.
Suppliers of superb local ingredients throughout the competition: SA Pork, Lancewood Cheese, Denny Mushrooms, Rio Largo Olive Oil, Bio-Wheat Flour, Avanti Coffee and Khoisan Sea Salt.
ANNOUNCING THE WINNERS ONE&ONLY REACHING FOR YOUNG STARS 2019!
- YOUNG STAR CHEF OF THE YEAR: Oigen Kaptein (The Private Hotel School)
- 2nd: Marcelle Strydom (The Hurst Campus)
- 3rd: Luke Bergman (Sense of Taste Chef School)
DELECTABLE DENNY STARTER: Luke Bergman (Sense of Taste Chef School)
White Button Mushroom Mousse | Smoked King Oyster Mushrooms | Pickled Shimeji Mushrooms with a Ginger Glaze| Sago Chips
~ Leeuwenkuil Chenin Blanc 2018 ~
ULTIMATE LANCEWOOD DESSERT: Oigen Kaptein (The Private Hotel School)
Lancewood Buttermilk Panna Cotta | Lemon Thyme Crumb | Passion Fruit Frozen Yoghurt | Berry Coulis | KWV Cruxland Gin Macerated Raspberries
~ Linton Park Louis Fourie Cabernet Franc Reserve 2017 ~
SCANPAN EXCELLENT KITCHEN PRACTICE AWARD
DUO OF CHEFS: Kabelo-Luhle Tala & Phila Cele (Cape Town Hotel School, Part of the Cape Peninsula University of Technology)
Bakers: Best BIO-WHEAT BREAD
- YOUNG STAR BAKER OF THE YEAR: Wisani Marivati (The Private Hotel School)
- 2nd: Amir Nizam (Capsicum Culinary Studio)
- 3rd: Sithandwa Mduzulwana (International Hotel School)
Pastry Chefs: Best MILLE FEUILLE ~ Top 3
- Marius Meyer (The Private Hotel School)
- Nicolene Oosthuizen (The Hurst Campus)
- Chanté Amy Cozett (Cape Town Hotel School part of the Cape Peninsula University of Technology) (Accepting on her behalf, Bryony Petersen)
Beverage Service Categories:
- YOUNG STAR BEVERAGE STUDENT OF THE YEAR: Bevan Trimm (The Hurst Campus with KWV Cape Classics)
- 2nd: Elzaan du Plessis (The Private Hotel School with Simonsig for Team Amy Foundation with Century City Convention Centre)
- 3rd: Thandi Mamacos (Sense of Taste Chef School with Leeuwenkuil Family Vineyards)
- Most Promising: Bunthu Mlungisi (Cape Town Hotel School, part of the Cape Peninsula University of Technology & KWV Brandy)
COCKTAILS ~ Top 3
- Elzaan du Plessis (The Private Hotel School)
’10 Years with History’ with KWV Brandy 10 YO & Simonsig Kaapse Vonkel
- Leonardo Sturgeon (The Private Hotel School for Team Capsicum Culinary Studio)
‘Green Grasshopper’ with KWV Cruxland Gin
- Thandi Mamacos (Sense of Taste Chef School)
‘Liquid Gold’ with KWV Brandy 10 YO
BEST FOOD & WINE PAIRING
- Oigen Kaptein & Liam Smith (The Private Hotel School & Linton Park)
Rio Largo marinated Denny King Oyster Mushrooms | Caramelized cauliflower purée | Lurpak butter sautéed cauliflower | Linton Park Chardonnay infused cauliflower rice | Pickled Shimeji mushrooms | Garlic and thyme mushroom purée
~ Linton Park Estate Chardonnay 2017 ~
Rolled Stuffed Roast Pork Leg | Sweet Potato and Apple Purée, Pork and Apple Jus | Pork Croquettes | Crisp Pork Crackling
~ Linton Park De Slange Rivier 2017 ~
- Marcelle Strydom & Bevan Trimm (The Hurst Campus & KWV Cape Classics) Dessert
(The Hurst Campus & KWV Cape Classics)
White Chocolate and Cream Cheese Mousse | Granadilla and Lemongrass Curd | Coconut Dacquoise Sponge
~ KWV Classic Collection Cape Tawny ~
The ‘Young Star Chef of the Year’ ~ Oigen Kaptein from The Private Hotel School will be flying to Mauritius courtesy of SA Pork to take up a three-week intense mentorship experience at the One&Only Le Saint Géran!
See more… https://youtu.be/CFl4DB-z-c8
A stunning opportunity will be awarded to Oigen Kaptein (The Private Hotel School), Marcelle Strydom (The Hurst Campus), Luke Bergman (Sense of Taste Chef School), Wisani Marivati (The Private Hotel School) and Bevan Trimm (The Hurst Campus ) A five-month superb working experience in CAPE COD, Massachusetts at Winslow’s Tavern, a top heritage restaurant in an historic Federalist building in scenic Wellfleet with fellow South Africans, Chef Patron Phillip & Tracey Hunt. The 170 seat restaurant – highly esteemed by food and travel guides; Trip Advisor, Fodor’s and Frommer’s, is staffed by an international brigade of highly skilled chefs who thrive on collaboration, camaraderie, fast pace and high volume producing an all American seasonal menu heavily influenced by coastal cuisines.
See here – https://youtu.be/CfxPlNFi9mM
Superb prizes for the winners from the One&Only Cape Town with moments to treasure. KitchenAid Africa, a company that has reached its centenary with aplomb enviable products that have stood the test of time worldwide on every cook’s wishlist!
The winning Beverage Student, Bevan Trimm from the Hurst Campus, is invited to join the Boschendal team for a week’s work shadowing over harvest time where he will be immersed in the Boschendal culture of excellence. He will experience the vineyards to cellar, including sales and marketing wines to compete with the world’s best.
The Valley Training and Hospitality Consultancy has offered the ‘SCANPAN EXCELLENT KITCHEN PRACTICE’ Duo of Chefs Kabelo-Luhle Tala & Phila Cele (Cape Town Hotel School, Part of the Cape Peninsula University of Technology) a one-day training programme and on-line examination to achieve the international certificate in the Highfield Qualification Level 2 Award in Food Safety & Catering.
The top three Beverage Students were awarded the Platter’s Wine Guide and KWV Brandy 15 Year Old, known historically for its fine brandies.
Books for life from Penguin Random House and the last word, delectable Von Geusau Chocolates!