Each year our young enthusiastic candidates play their hot pianos as they prepare their entries in a hushed glass-enclosed kitchen at the International Hotel School, home to the competition. Here they are at it, as precious time ticks by, ready for the first starter plate to be called for on the dot of 12h00!
CHEF HUISUNG CHOI
Assisted by Chef Abdul Slamdien
International Hotel School
Mushroom Stuffed Ravioli
Grilled brown mushroom topped with a poached quail egg yolk, accompanied by marinated shimeji mushrooms and rocket, mushroom mousse with edible flowers, parsley green oil, crackling and dehydrated mushroom
Pork Loin Wellington
Duck and pork fat fondant potato, beetroot jus, apple purée, beetroot chip, grilled asparagus, green oil, dehydrated apple, and crackling sprinkled with bacon dust
CHEF HARLEY SPENCELEY
Assisted by Chef Christiaan Henning
Chefs Training & Innovation Academy
Origin of Mushroom
King Oyster mushroom, shiitake, saffron, garlic with walnuts, pecan nuts and sherry, garnished with wild rosemary shimeji mushrooms
Pig in the Field
Marinated Pork Loin served with broccoli, beetroot and fennel bulb
CHEF DENZIL PEDRO
Assisted by Chef Marius Meyer
The Private Hotel School
King Oyster Mushroom Scallops
Mushroom pâté, pickled shimeji mushrooms, truffle pea purée, charred baby onions, bacon crumb, and slow-fermented bread crisp
Honey Garlic Glazed Pork Loin
Celeriac and apple purée, grilled spiced baby pak choi, poached Rio Largo olive oil baby onions, bacon jam, bacon crisp, pickled apple, and red wine jus
CHEF MANDRE CAMPHER
Assisted by Chef Xavier Ramsami
Capsicum Culinary Studio
Six Delights of Mushroom
Seared King Oyster mushroom, mushroom pâté, mushroom crumble, mushroom foam, pickled mushroom, and mushroom purée
Bacon Wrapped Pork Loin
Served with pork rillets variation, sage, mayo, mint and pea purée, apple braised cabbage, glazed rainbow carrots and a Madera jus
One of the most valuable aspects of the One&Only Reaching for Young Stars competition is the feedback given to each and every competitor on the day by our Food Judges; Marieta Human and Brian McCune as they go through each entry. So hopefully this will stand them in good stead for the future.
Just a few pointers…
* It is important to respect the integrity of the ingredients
* Your menu is your shop window, put your goods out clearly. Whatever you mention on your menu should be on the dish. If you need to adapt it on the day or delete a certain item on the menu, that’s fine.
* Watch your portion size
* Serve sauce separately
* Watch out for lazy garnishes like pea shoots and flowers
Kitchen evaluation judge, Julietta e Silva, known as the kitchen dragon, tackles the hygiene in the kitchen exhaustively as her eagle eye notices every detail.
See more…
https://showcook.com/blog/2020/11/03/meet-the-young-stars/
