One&Only Reaching for Young Stars Awards 2020

Thursday 10th December 2020

RE: THE ONE&ONLY REACHING FOR YOUNG STARS RESULTS

2020 the year in which the One&Only Reaching for Young Stars initiative turned 10 and what a year this has proved to be, a veritable 12 months roller coaster, probably the worst year in the hospitality industry in history in South Africa with a huge impact that was felt throughout. Only now are we seeing the first feint signs of recovery, and yet in the midst of all this adversity there were some shining achievements. 

The Young Stars programme has continued and proved remarkably inspirational. It was a joy to see the enthusiasm of all our young candidates as nothing daunted, they simply continued to do their utmost for themselves, their academies and their extended families. 

Once again the One&Only Reaching for Young Stars takes centre stage in the Western Cape in a programme that has proved a winner and for many talented young people probably has set them firmly on the path to successful careers both in South Africa and abroad. Giving them the tools to make this possible to fuel their ambition to give inspiration and in many cases giving them that first push up the ladder confirming for them that this is their career of choice and giving them the confidence to make it happen. 

Our awards evening took place at a small but splendid formal dinner at our home, Only&Only Cape Town held in Ochre at one long table exquisitely and impeccably dressed by Flower Walker of Petals Group. It was a heartwarming occasion and in the midst of everything radiated a feeling of achievement. 

Alderman James Vos (Mayoral Committee Member for Economic Opportunities and Asset Management), spoke about Tourism, which we all know is the life blood of our industry.

“It was an honour to represent the City of Cape Town at the 10th Anniversary of the One&Only Reaching for Young Stars. The hospitality industry is the heartbeat of the tourism sector, and initiatives like these endorse service excellence and create exceptional learning experiences. We have all the resources to convert an attractive destination into an inspiring destination. Despite the devastating effects of the pandemic, I am still excited about the future of tourism in our city”

Waseem Carrim (CEO South African National Youth Development Agency) part of the Presidency who flew down from JHB spoke directly to the students in the most warm and heartfelt way. Addressing their ambitions, their needs and the realities of life. 

“It is important to recognise that in life, opportunity changes everything. We are so proud of the opportunities that One&Only Cape Town is providing to our young people. South Africa can only be a leader in a post-Covid world through the opportunities that it provides to its young people. South Africa’s goal to be a leader in hospitality is strengthened through programs such as the One&Only Reaching for Young Stars, and programs like these are critical pathways that equip young people with the skills and confidence necessary to compete and win in this modern-day economy.” – Waseem Carrim (CEO South African National Youth Development Agency)

Celebrating our 10th year, the One&Only Cape Town has generously hosted the ‘Reaching for Young Stars’ Awards. GM Anne Scott continues making it possible for the winners to have far-reaching opportunities to further their careers abroad announcing that Dubai will be the coveted destination of choice to One&Only The Palm and One&Only Royal Mirage. 

Last year, Mauritius One&Only Le Saint Géran, Oigen Kaptein of the Private Hotel School was fortunate to have a three weeks internship and previously One&Only The Palms and One&Only Royal Mirage where Rutendo Ruth Marovatsanga of the Private Hotel School. Flights courtesy of SA Pork.   

GM One&Only Cape Town Anne Scott says, “One&Only Cape Town is thrilled to yet again be part of this fantastic initiative. The development and upskilling of students and colleagues alike is essential, and such an integral part of our industry. We are therefore pleased to have the opportunity to work with Reaching for Young Stars, as well as these talented students. We look forward to following them all on their individual career paths, and seeing them reach their full potential in the future. May this mark the start of an exciting and fulfilling journey for them all.”

The 2020 panel of judges, each expert in their own field; Alison Douglas, Brian McCune, Jac Kolver, Julietta e Silva, Kyle Hickman, Lorraine Meaney, Marieta Human, Tarryn van der Toorn and Wayne Abrahams held sway at the Cook-Off and service presentation, hosted by the International Hotel School. The categories this year encompassed a wide field including baristas, bakers, chefs, and pastry chefs. The candidates were drawn from Capsicum Culinary Studio, Chefs Training & Innovation Academy, International Hotel School and The Private Hotel School. 

Suppliers of superb local ingredients throughout the competition: Avanti Coffee, Bio-Wheat, Denny Mushrooms, Khoisan Sea Salt, Lancewood Cheese, Lurpak Butter, Rio Largo Olive Oil and SA Pork

Well here they are…

CONGRATULATIONS TO ALL!

Hot Chefs – ONE&ONLY REACHING FOR YOUNG STARS
CHEF OF THE YEAR: Denzil Pedro
(The Private Hotel School) 

  • 2nd: Huisung Choi (International Hotel School) 
  • 3rd: Mandre Campher (Capsicum Culinary Studio) 

DELECTABLE DENNY STARTER: Denzil Pedro (The Private Hotel School) 

King Oyster Mushroom Scallops | Mushroom pâté | Pickled shimeji mushrooms | Truffle pea purée | Charred baby onions | Bacon crumb | Slow-fermented Bio-Wheat bread crisp with the use of Rio Largo Olive Oil & Khoisan Sea Salt

PURPLE RIBBON SA PORK MAIN COURSE: Huisung Choi
(International Hotel School) 

Pork Loin Wellington | Duck and pork fat fondant potato | Beetroot jus | Apple purée | Grilled asparagus | Crackling sprinkled with bacon dust with the use of Rio Largo Olive Oil & Khoisan Sea Salt

SCANPAN EXCELLENT KITCHEN PRACTICE AWARD: Huisung Choi assisted by Abdul Mu-eed Slamdien (International Hotel School) and Runner-UP Denzil Pedro, assisted by Chef Marius Opperman (The Private Hotel School)

Pastry Chefs – THE ONE&ONLY REACHING FOR YOUNG STARS
PASTRY CHEF OF THE YEAR:
Amoré Bezuidenhout
(The Private Hotel School)

ULTIMATE LANCEWOOD DESSERT: Amoré Bezuidenhout
(The Private Hotel School) 

Lancewood Cream Cheese Panna Cotta | Walnut crumb | Carrot Jelly | Toasted coconut and cinnamon meringue shard | Honey tuile with hints of star anise and nutmeg | Brandy macerated pineapple salsa

  • 2nd: Calum Matthys (Capsicum Culinary Studio)
  • 3rd: Annelize Kruger (Chefs Training & Innovation Academy) 

BEST LURPAK BUTTER CAKE: Lara Van Heerden
(Chefs Training and Innovation Academy)

Chocolate Butter Cake | Peanut butter ermine buttercream made with Lurpak Butter and topped with peanut brittle

  • 2nd: Monique October (International Hotel School)
  • 3rd: Amoré Bezuidenhout (The Private Hotel School) 

Bakers – THE ONE&ONLY REACHING FOR YOUNG STARS
BIO-WHEAT BAKER OF THE YEAR: Marcell van Wyk
(Chefs Training & Innovation Academy)

  • 2nd: Julian Lodewyk (The Private Hotel School) 
  • 3rd: Itumeleng Mabille (International Hotel School)

Baristas – THE ONE&ONLY REACHING FOR YOUNG STARS AVANTI SA YOUNG STAR BARISTA OF THE YEAR: Wisani Marivate (The Private Hotel School)

  • 2nd: Cameron Pentz (The Private Hotel School)
  • 3rd: Lilitha Memani (International Hotel School)

EXCEPTIONAL PRIZES 2020
______________________________ 

The ‘One&Only Reaching for Young Stars Chef of the Year’ Denzil Pedro (The Private Hotel School) is invited to Dubai to take up a three-week intense mentorship experience at the One&Only The Palm & One&Only Royal Mirage.

See more…https://youtu.be/5Rud8-wQzTs #OOYoungStars 

A stunning opportunity will be awarded to Denzil Pedro (The Private Hotel School) and Huisung Choi (The International Hotel School) ~ A five-months 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. This highly esteemed 170 seat restaurant 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. Just to note the 2019 Winners will be travelling in 2021 so the winners of 2020 would travel in 2022. 

See here –  https://www.youtube.com/playlist?list=PLXCTyqZGfREfW9Ih78NMGwzsbwfamJzz9

The ‘One&Only Reaching for Young Stars Pastry Chef of the Year’ – Amoré Bezuidenhout (The Private Hotel School) is invited to experience a three-months internship at Château La Creuzette, in Boussac, France with Louis Jansen van Vuuren and Hardy Olivier. A ravishing prize where they will continue to broaden their culinary skills at the same time they will absorb incomparable French flair. Flights courtesy of Lancewood 

See more – https://youtu.be/jlKhf9qn3jo

The ‘One&Only Reaching for Young Stars Baker of the Year’ – Marcell van Wyk (Chefs Training & Innovation Academy) is invited to experience a two-weeks internship at One&Only Cape Town

Didactix has offered the ‘SCANPAN EXCELLENT KITCHEN PRACTICE’ Duo of Chefs Huisung Choi, assisted by Abdul Mu-eed Slamdien (International Hotel School) and Runners-Up Denzil Pedro, assisted by Chef Marius Opperman (The Private Hotel School) 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 ‘One&Only Reaching for Young Stars Barista of the Year’ – Avanti SA Wisani Marivate (The Private Hotel School) received prizes from KitchenAid Africa, AL&CD Ashley, cash prizes and more! 

Superb prizes for the winners including hugely desirable KitchenAid Artisan Mixers, Gadget & Utensils, Ceramics, Bakeware and more, much more as each of the participants took home treasures from 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!

SCANPAN and the finest of Global Knives, Brabantia, Avanti, Bodum, Severin, Joseph Joseph and more… from AL&CD Ashley  a company of great repute with gold standard kitchen essentials.

Generous Gifts from Rio Largo Olive Oil. Books for life from Penguin Random House and the last word in delectable prizes… Von Geusau Chocolates

FOLLOW ON SOCIAL MEDIA
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Twitter: @Showcookcom www.showcook.com

ONE&ONLY REACHING FOR YOUNG STARS – MEET THE WINNERS! 

Chef Category: 

DENZIL PEDRO The Private Hotel School
YOUNG STAR CHEF OF THE YEAR 2020

& Winner Delectable DENNY Mushroom Starter
& Runner-Up SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS with Marius Opperman 

“I’m 22 years old from Rawsonville. I stay with my parents and siblings and after I finished school I took a gap year and worked at ATKV Goudini Spa before I came to The Private Hotel School to enroll in the Occupational Chef Certificate program in 2018. I have learned a lot of new things and am even more willing to learn a lot more as the years go by. I’m very willing to adopt new trends and tastes in foods. When I’m done with my studies I plan on traveling overseas before opening my own guesthouse and restaurant in Rawsonville, somewhere on a farm.”

HUISUNG CHOI International Hotel School 
2nd YOUNG STAR CHEF Purple Ribbon SA Pork Main Course
& Winner SCANPAN Excellent Kitchen Practice with Assistant Chef Abdul Mu-eed Slamdien

“My name is Huisung Choi and I’m currently studying at the International Hotel School in Cape Town, South Africa. I have already spent time in the industry, working for a couple of years, and at first, it was hard and exhausting but I realised the more time I spent in the kitchen, the more it became interesting. I felt like I was accomplishing something every day. I then thought it would help me if I could enhance my knowledge and skills in the culinary arts, and thus decided to spend a year at a place that can support me to reach the next level of my career.”

MANDRE CAMPHER Capsicum Culinary Studio
3rd
YOUNG STAR CHEF

“I’m a very dedicated hard worker. I’m 20 years of age and I’ve found my passion in life. I’m very ambitious and persistent. I love to cook food for people and to see the smile they have for my cooking. I’m currently enrolled at Capsicum Culinary Studio and finishing my Professional cookery course. My hobbies are being active in the gym, watching cooking shows and personal finance.”

ABDUL MU-EED SLAMDIEN International Hotel School
Winner
SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS with Huisung Choi

“I am from the Southern Suburbs in Cape Town and attend the International Hotel School. I started at IHS after training as a pilot when I wanted to try something different. I liked the idea of the hospitality industry and chose the culinary field and haven’t looked back since. I’m hardworking and strive for excellence in everything I do. I’m inspired by Gordon Ramsay and Ash Heeger. I aspire to own a venue restaurant.”

MARIUS OPPERMAN The Private Hotel School
2nd
SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS with Denzil Pedro

“My name is Marius Opperman. I’m 23 years old and currently studying at The Private Hotel School in Stellenbosch. I’ve been working in the hospitality industry for four years, and for the past three years, I’ve been working as a chef at Asara Wine Estate. I found my passion since I was a little dust pebble in everyone’s eyes, I enjoy making food at home and at work. When I do something I put 200% into it. I’ve been to America for two years and enjoyed it across the waters so after my studies I see myself traveling back to the USA to work aside with some of the best chefs in America. After working in the USA for a couple of years I would like to travel to France to learn more about their food styles and cuisine. I love what I do and I know the working hours are long but I enjoy every moment of it.” 

Pastry Chef Category: 

AMORÉ BEZUIDENHOUT  The Private Hotel School
YOUNG STAR PASTRY CHEF OF 2020
& Winner ULTIMATE LANCEWOOD DESSERT
& 3rd LURPAK BUTTER CAKE

“My name is Amoré Bezuidenhout and I’m 20 years old.  I’m currently studying at The Private Hotel School in Stellenbosch.  I’ve almost completed my Culinary Arts diploma (I still need to do my six months internship). By the end of next year, I will be finished with studies and I aim to go work overseas on the yachts as a Chef. The reason I want to go overseas is to learn different cuisines.  I would love to be part of this competition to improve my skills. This is a big opportunity for me. I have a passion for baking and I’m not afraid to work hard. I want to reach my full potential with the talents God gave me.” 

CALUM MATTHYS Capsicum Culinary Studio
2nd
ULTIMATE LANCEWOOD DESSERT 

“My name is Calum Terence Matthys, 20 years old.  I’m a young creative that has an absolute love for the culinary arts. My love and passion for cooking, baking and everything to do with food came from my grandparents. They are my greatest inspiration and they inspired me to learn new and exciting things. To become a chef is such an amazing adventure of a career because you get to meet lots of different people from different cultural backgrounds who share the same passion. At Capsicum Culinary Studio, my dream is to continue to learn, develop new skills, and inspire others.”

ANNELIZE KRUGER Chefs Training & Innovation Academy
3rd ULTIMATE LANCEWOOD DESSERT

“I’m an easy-going nineteen-year-old Highveld girl with a passion for anything that gets my creative juices flowing,” says Annelize. “This includes photography, shooting, drawing, ethical hunting, dancing, crafting, baking, and much more. I traded in my hunting boots for a pair of kitchen shoes and I completely fell in love with them. After graduating from Hoerskool Secunda in 2018 I moved to Pretoria pursuing my passion for food at the Chef’s Training and Innovation Academy (CTIA), after a year I found myself in Stellenbosch where my passion grew into patisserie and the finer art of cake decorating.

Growing up in a small town with my friends and family close to me, I learned to appreciate their presence and time. I found my passion for food from watching every episode of Masterchef Australia since 2011. Watching Chef’s like Shannon Bennett, Curtis Stone, and Marco-Pierre White, really sparked my interest in the culinary industry. I am a humble, hardworking, and ambitious person. Being part of the 2016 South African dance team that went to Croatia for the World Dance Masters taught me a lot of discipline, how to work in a team and how to perform well individually.

Julia Child once said that If you have found something you’re passionate about, you must keep tremendously interested in it. Food brings people together on many different levels. It’s the nourishment of the body and soul; it’s truly love. I firmly believe that cooking is like love, it should be entered into with passion or not at all,” says Annelize Kruger.

LARA VAN HEERDEN Chefs Training & Innovation Academy
Winner LURPAK BUTTER CAKE 

“I’m 22 years old and currently studying towards my certificate for Occupational Chef (NQF 5). This is a 36-month program that I am completing at Chefs Training and Innovation Academy (CTIA) in Stellenbosch. I’m a passionate, hard-working person, with a big heart. I thrive under pressure and an absolute perfectionist when it comes to my work. I enjoy working in a team where people have each other’s backs and support each other no matter what. I’m super passionate about food and enjoy patisserie the most. I love the way food has the power to bring people together, where people laugh and enjoy each other’s company and make memories which last a lifetime,” says Lara van Heerden.

MONIQUE OCTOBER International Hotel School
2nd
LURPAK BUTTER CAKE

“My name is Monique October, I’m 22 years old from Mitchell’s Plain. I’m a reliable, honest, and trustworthy person and I never say ‘no’ to a challenge. I started my own business in 2016. I was very hands-on from a young age helping my grandmother to bake, cook, and clean. That’s where my spark of creativity and love for providing a sense of comfort began. I am dedicated, passionate, and hardworking. I work well under pressure and pay very specific attention to detail. I am a team player and always aim to please. 

My main goal is to make people feel at home no matter how far away from home they are. The ultimate reward is to see the appreciation on my customer’s faces after they have seen and tasted my hard efforts, no matter how bad my day that is a definite game-changer. Making others feel good makes me feel great! For the creative creation of all things sweet, I will be your confection connection.” 


Bread Category: 

MARCELL VAN WYK Chefs Training & Innovation Academy
YOUNG STAR BIO-WHEAT BAKER
OF THE YEAR 2020

“I’m currently studying the Advanced Programme in Culinary and Hospitality Management at Chefs Training and Innovation Academy (CTIA), a 36-months course. Cooking and baking to me is the same as drinking water every day – it is something I cannot live without! The days I do not spend in the kitchen I use my time to research recipes and techniques, which will help me improve as a chef. As an apprentice chef, I always give it my all in the kitchen because I believe passion has no limits.” 

JULIAN LODEWYK The Private Hotel School
2nd BIO-WHEAT BAKER

“I’m 23 years old, born and raised in Worcester. I attended Worcester Gymnasium High School. I currently stay with my parents. After high school I took a gap year, I got a job at Rainbow farms before I came to The Private Hotel School to enrol in the Occupational Chef Certificate programme in 2018. I’ve learnt a lot since the first day I started my journey in the industry and I’m willing to learn a lot this year. I’m willing to adopt new trends and learn about new tastes in food. My dream is to open my own bakery in Worcester.”

 ITUMELENG ORATILE MABILLE International Hotel School
3rd
BIO-WHEAT BAKER

“I am a passionate, optimistic, and dedicated individual who has great enthusiasm and passion for food. I believe I have a huge amount of perseverance to achieve my goals. I enjoy motivating others, including myself, to move forward in achieving goals and being persistent in what I do. I am from Kimberley in the Northern Cape Province and currently based in Cape Town for my studies. I have recently qualified with my Culinary Arts Diploma at the International Hotel School in Cape Town and I am still on the verge of qualifying with my Pastry Diploma next year. 

I enjoyed my three months of work-integrated learning at One&Only Cape Town and recently completed my integrated learning for my patisserie course at another beautiful establishment, Tessa’s Bakery. I want to further my kitchen experience and hopefully be able to help the industry grow in the Northern Cape, back home.

BARISTAS 

WISANI MARIVATI The Private Hotel School
YOUNG STAR BARISTA OF 2020

“Before the brew, 
a seed travelled, unravelled and eventually, the nectar made us busy.
The tree rained and families woke to work.
In the end, what we crave is not the work, 
but to share the Sun.”

“I was born in Pretoria 26 years ago, says Wisani Marivati “I have had different experiences in the hospitality industry and still look forward to learning more. Coffee shops and cafés always remain my first love. There is no conversation easier without tea or coffee.” 
Noted: Wisani was awarded the 2019 BEST YOUNG STAR BIO-WHEAT BAKER! 

CAMERON PENTZ The Private Hotel School
2nd YOUNG STAR BARISTA

“My name is Cameron Pentz. I was born in America and moved to South Africa when I was a year old and living in the Western Cape. Both my parents are South African born and raised as well as my younger brother. I matriculated from Paul Roos high school in 2018 and took a gap year. In my gap year, I worked as a sporting coach at Somerset House primary and interned at the Somerset West Baptist Church. I love meeting new people and being hospitable and so came to study at The Private Hotel School in Stellenbosch.”

LILITHA MEMANI International Hotel School
3rd YOUNG STAR BARISTA 

“I am an adventurous person who likes trying new things. I enjoy reading cookbooks by various Master Chefs and up and coming Chefs. I love experimenting with different flavour profiles and cuisines.”

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