The renowned ‘Taj Hotels, Palaces, Resorts & Safaris’ is awarding one of the most impressive of the international prizes this year. They are offering the ‘Distell Inter Hotel Challenge Chef of the Year 2020’ an extraordinary mentorship opportunity in India. The winner will spend three weeks working with top international chefs in three of their top hotels.
“It is important for us that the prize is more than just an international trip. We have put in place a full mentorship learning experience for this year’s winner,” explains Mark Wernich, GM of TAJ Cape Town. “It is important to Taj Group that we play a strong role in ensuring tomorrow’s hospitality talent. The mentoring and learning aspect of the Distell Inter Hotel Challenge plays a strong role in bringing this about and we are delighted to be playing a bigger role this year.” https://youtu.be/msVjMpUNQCY
Mike Morritt-Smith (I Love Coffee Group) with Annette Kesler (Showcook)
and Marieta Human (SA Pork)
Jean Vincent Ridon (Sommeliers Academy) and F&B Manager Honest Pedzisai Matiza, Taj Cape Town
Heinie & Tirsa Fourie (Bio-Wheat)
with Kevin Overmeyer & Judge Julietta e Silva
GM Desmond O’Connor, Chania Morritt-Smith (Showcook) and F&B Manager Ndaba Dube, The President Hotel
The core objectives that lie at the heart of this Challenge, now in its ninth year, remain unchanged. We are about mentorship for the next generation of hospitality giants in South Africa. The young men and women we meet as candidates throughout the Challenges, are the same individuals who go on to become the leading lights in South Africa‘s hospitality industry. Hospitality is the backbone of tourism.
Tourism is a core industry of South Africa. Without mentorship programmes like this, and the passionate commitment of the hotels and their management, sommeliers, executive chefs, farmers, food producers and educators across the disciplines, our hotel industry would not be able to sustain the high standards by which we are known around the globe.
“Such moments and initiatives like the Distell Inter Hotel Challenge during this challenging period help us stay resilient as it reminds us of our passion for forging a career in this industry,” says Ndaba Dube, Food & Beverage Ops Manager, The President Hotel. (‘Most Promising Wine Steward’ 2013, 3rd Place Best Wine Steward 2014, Mentor to the ‘Most Up & Coming)
Lancewood is among our food industries that are taking the high road and have a vision for young people that show promise. Making It possible to travel to France and have three fabulous weeks at gorgeous La Creuzette with Louis Jansen van Vuuren and Hardy Olivier.
Marlise Potgieter (August Collective)
and Kate Jackson (Distell)
Nick and Brenda Wilkinson
(Rio Largo Olive Estate)
Award-winning Rio Largo olive oil produced by Nick Wilkinson with his lovely wife, Brenda on their Rio Largo Olive Estate, deserve significant recognition for placing South Africa’s young olive oil industry in the lime light internationally.
Margaret Marx and Samantha McChesney (Denny)
Starters: Galouti ~ Denny Mushroom Kebab | Granny Smith | Lemon Relish paired with Durbanville Hills Chardonnay 2019 | Nederburg Two Centuries Sauvignon Blanc 2017 | S. Pellegrino & Acqua Panna
Danielle & Philip Abrahamson
An international and famous brand, a name to conjure with is San Pellegrino and Acqua Panna, both known far and wide for being consistently superb waters. San Pellegrino is well known for the important part they play in promoting excellence in the hospitality Industry.
Barbara & Horst Frehse
To all our judges who have all generously given of their time and expertise, you are indeed a formidable panel.
A highly experienced panel of regional and travelling judges were lined up to judge the various categories for the 2020 competition at Capsicum Culinary Studio in Rosebank and Cape Town and at the International Hotel School in Durban. The food judges included Hugh von Zahn, Brian McCune, the late Dorah Sitole, Fatima Stanley, Jac Kolver, Kyle Hickman and Lorraine Meaney. The kitchen evaluation judge, Julietta e Silva. Wine and spirit service presentations by travelling judges Sandy Harper and Jean Vincent Ridon. Regional wine and food pairing judges; Aubrey Ngcungama, Germain Lehodey, Karen Bloom, Kristina Beuthner, Mark O’Flaherty and Marlvin Gwese. Baristas were judged by Alison Douglas, Caroline Ncube, Leah Nabakwe, Paula Visser, Robert Shazi, Tarryn van der Toorn and Wayne Abrahams, and the Concierges by Horst Frehse.
A trio of pork created by Executive Chef David Tilly was a perfect match for the Gewürztraminer!
Mains: Pork Three Ways | Tamarind Sauce | Broccoli Achar | Naans | Bio-Wheat | Rio Largo Olive Oil | Khoisan Sea Salt | Nederburg Beautiful Lady Gewürztraminer 2013
Dessert: Mango & Dark Chocolate | Chilli Chocolate Mousse and Cardamom Meringue
Van Ryn’s 10YO Brandy and Bain’s Cape Mountain Whisky enjoyed with Avanti Coffee and Von Geusau Chocolates – A delectable finale!
Dynamic MC Wendy Coetzee announced all the awards… Brilliantly!
Much of the Distell Inter-Hotel Challenge‘s success can be attributed to the way leaders of the industry across many competing top hotel brands, join forces in a unique pledge to share the responsibility of mentoring rising talent within the South African hospitality industry. One of the important outcomes of the Challenge is this shared camaraderie as individuals and teams who normally see each other as competition, join forces, collaborating and generously sharing their knowledge, skills and foresight.
Rameez Ceres, Rowan Pollecutt, Keegan Terry, Rudi Liebenberg and Matthew Paulson, Belmond Mount Nelson
The emphasis on apprenticeship, nurturing and practice is key to the success, richly rewarded with inspirational and meaningful prizes, superb and generous developmental bursaries.
Phumza Rengqe, Distell Group Marketing Manager and multiple-award winner Rameez Ceres, Belmond Mount Nelson Runner-Up Distell Inter-Hotel Challenge Chef of the Year
BEST FOOD & WINE PAIRING
MAIN: Pork Loin, Bacon and Cabbage Wellington | Celeriac and Parsnip Pave | Prune and Pickled Onion Chutney | Baby Sautéed Vegetables ~ Nederburg The Brew Master 2017
Chef Rameez Ceres & Wine Steward Keegan Terry, Belmond Mount Nelson
DISTELL INTER-HOTEL CHALLENGE WINE STEWARD OF THE YEAR: Keegan Terry, Belmond Mount Nelson with Executive Chef Rudi Liebenberg. Keegan was the recipient of the Exquisite Service Award working with Nederburg & Three Ships Whisky
“Richard Rushton, Distell’s chief executive officer (CEO) says: “It’s an incredible honour for Distell to be the headline sponsor of the annual Inter-Hotel Challenge for the eighth year running. Our long-standing involvement is a clear demonstration of our commitment to South Africa’s hospitality sector, and to skills development and transfer.”
“What makes the Distell Inter-Hotel Challenge such an important and progressive platform is the way it actively encourages the pooling of talent, skill and resources for greater impact, something that’s needed now more than ever before. Congratulations to the winners. We’re enormously excited by the potential of our country’s young hospitality talent and look forward to their contribution to this vitally important sector.”
The Distell Inter-Hotel Challenge Wine Steward of the Year 2020 Keegan Terry looks forward to a brilliant travel experience with Distell to Scotland with visits to two of its top distilleries; Deanston and Bunnahabhain. On the itinerary: France and an introduction to a world of wines in Bordeaux at La Cité du Vin. A two night stay in London at the superb The Montague on the Gardens with Red Carnation while working closely with the 67 Pall Mall Sommelier team – the most exclusive wine club in the heart of St James and an opportunity to work with Eric Zwiebel at the exquisite Summer Lodge Country House Hotel & Restaurant in Dorset, England. http://youtu.be/memcvRaYICw
Phumza Rengqe, Keegan Terry, Kate Jackson of Distell and Jean Vincent Ridon of Sommeliers Academy
In addition, the winner will receive a bursary from Distell to attend further training with the South African Sommeliers Association (SASA) and the Sommeliers Academy. Meaningful bursaries from the Cape Wine Academy to the winning Wine Stewards and stunning hand crafted lapel pins to all participating Wine Stewards by The Diamond Works Institute.
DISTELL INTER-HOTEL CHALLENGE BIO-WHEAT BAKER OF THE YEAR: Matthew Paulson, Belmond Mount Nelson, with Heinie and Tirsa Fourie of Bio-Wheat with generous prizes from KitchenAid and Brabantia!
Heinie Fourie of Bio-Wheat, is a pioneer in biological wheat farming. One of our important natural sources of nutrition that gives sustenance to our daily bread. Thank you Tirsa and Heinie for introducing Bio-Wheat for our candidates creative use across many categories.
Pastry Chef Rowan Pollecutt, Belmond Mount Nelson Best Food & Wine Pairing for Dessert with Nederburg & 3rd Place Butter Cake
DESSERT: Spiced Blueberries, Pistachio and Citrus Tart | Vanilla Mascarpone Crème ~ Nederburg The Winemasters Noble Late Harvest 2017
Pastry Chef Rowan Pollecutt & Wine Steward Keegan Terry, Belmond Mount Nelson
Generous gifts from S.Pellegrino, Acqua Panna, Italian Delionline, The Hall Collection and Rio Largo Olive Oil. Books for life from Penguin Random House and best-selling South African wine advisor, Platter’s South African Wine Guide, plus the recent Gourmand awarded book Passion for Pairing by Jean-Vincent Ridon, and the last word in delectable prizes…Von Geusau Chocolates.
Patrick Fisher, Ops Manager, Lanzerac Hotel & Spa – Showcook Man of the Match awarded by Debbie Hall of The Hall Collection
KITCHENAID AFRICA MOST PROMISING CHEF: Mathew Oliphant, TAJ Cape Town
Most Promising Wine Stewards: Joint Winners Lindokuhle Siyo, Lanzerac Hotel & Spa (working with Allesverloren & Three Ships) and Sithembile Angel Khuzwayo, Durban ICC (Pongrácz & Cruz Vodka)
Best Menu Presentation: Amber van Reenen, Lanzerac Hotel & Spa
Durban ICC F&B Manager Percy Dlamini with Angel Khuzwayo
CEO Durban ICC Lindiwe Rakharebe with Mfundo Gcwensa and Desmond Nikwe.
3rd Place, Distell Inter-Hotel Challenge Chef of the Year: Mfundo Gcwensa, Durban ICC
2nd Place Butter Cake: Alka Gyanda, Southern Sun Elangeni & Maharani
Top Concierges Michael Chihwai, The President Hotel and Anel Rust,
Lanzerac Hotel & Spa with Judge Horst Frehse
The Top Three Concierges each receive an exquisite diamond-studded, hand-crafted gold lapel pins by The Diamond Works Institute.
Willem Coetzee, Marlise Potgieter (August Collective), Executive Chef Farrel Hirsch and Sommelier Michelle Michaels (The Liz McGrath Collection)
3rd Place Lancewood Best Dessert: Kristin Reagon, The Liz McGrath Collection
Runner-Up to the Distell Inter-Hotel Challenge Wine Steward: Joint winners; Emile Liebenberg, The Liz McGrath Collection (Pongrácz & Cruz Vodka) and Nhlakanipho Justice Zondo, Southern Sun Elangeni & Maharani (Nederburg and Scottish Leader Whisky)
See Top Three Cocktails https://www.facebook.com/
‘The Wonga Award’ for 2020, awarded to Nhlakanipho Justice Zondo of the Southern Sun Elangeni & Maharani, affords him a R30 000 bursary from the South African National Youth Development Agency to pursue an online business course with the International Hotel School.
LANCEWOOD BEST DESSERT:
2nd: Olga Kobo, Sun Time Square The Maslow
Lancewood Mascarpone Mousse | Orange Jelly | Lemon Curd | Italian Meringue | Honeycomb Crumble | Lancewood Cultured Cream and Coconut Ice Cream
Celebrating the win with Arie Bolt of Distell, mentor Nonkosi Vellem, Head Pastry Chef at Time Square on behalf of Olga Kobo. “It was of particular significance as it is a team effort, as always,” says caring Executive Chef Adrian Vaughan, vitally interested in the progress of all his candidates.
How wonderful that Arie Bolt of Distell was able to toast with the team winners; Top Barista Lungelwa Vivian Sigwiji of I Love Coffee at WeWork formerly representing Protea Hotel by Marriott® Johannesburg Balalaika Sandton, Mentor Nancy Gaylard, Sinead Sinclair who received the Academic Excellence Award and Top Concierge Khatao Lawrence Magedane, Protea Hotel By Marriott® Johannesburg Balalaika Sandton
Sinead Sinclair (formerly of Protea Hotel by Marriott Johannesburg Balalaika Sandton) benefits from the International Hotel School’s R30 000 online bursary, designed to give candidates the tools to further their business aspirations, awarded for academic excellence.
CAPE WINE ACADEMY TOP RESULTS:
Sinead Sinclair, 97%, formerly of Protea Hotel by Marriott® Johannesburg Balalaika Sandton
Devika Giga, 97%, formerly of TAJ Cape Town
Danielle Fourie, 93%, formerly of NH The Lord Charles
Nhlakanipho Justice Zondo, 93%, Southern Sun Elangeni & Maharani
Xolani Mzileni, 93%, The Beverly Hills
Sakhile Ngubane, 90%, formerly of The Protea Hotel by Marriott Durban Edward
Keegan Terry, 90%, Belmond Mount Nelson
SOMMELIERS ACADEMY RESULTS:
Sinead Sinclair, 96%, formerly of Protea Hotel by Marriott® Johannesburg Balalaika Sandton
Putuma Mbonwa, 96%, formerly representing Southern Sun The Cape Sun and Sun Square City Bowl, CBD Tsogo Sun
Lindokuhle Siyo, 96%, Lanzerac Hotel & Spa
Fortune Joseph Sithole, 96%, formerly of Protea Hotel by Marriott® Johannesburg Balalaika Sandton
Ayabonga Makupula, 94%, formerly of The President Hotel
Nhlakanipho Justice Zondo, 94%, Southern Sun Elangeni & Maharani
Xolani Mzileni, 92%, The Beverly Hills
Devika Giga, 92%, formerly of TAJ Cape Town
It is more important than ever before to offer increased educational opportunities and so we thank Distell, Cape Wine Academy, Sommeliers Academy and MTN for their vision and commitment for supporting this incredible initiative.
TOP BARISTAS: Cedrick Thabo Sibi, The President Hotel with Judge Alison Douglas of Avanti SA. Lungile Ignatia Mkhize, The Beverly Hills with her mentor Augustino Bedini from The Beverly Hills and Judge Paula Visser of Avanti SA.
We have introduced a barista category this year, Avanti have certainly played their part and we hope that from small beginnings this will grow.
The Top Three Baristas were rewarded with prizes by Avanti Coffee SA, KitchenAid Africa and AL&CD Ashley.
BEST FOOD & WINE PAIRING:
STARTER: Pan-Seared Scallops with Denny King Oyster Mushrooms | Asian Greens | Lemon Gel | Tomato | Aji Dressing ~ Pongrácz Rosé
Chef Angeline Mthembu & Wine Steward Eid Dube, De Hoek Country Hotel
Angeline Mthembu, De Hoek Country Hotel Joint Runner-Up to the Distell Inter-Hotel Challenge Chef of the Year with Rameez Ceres, Belmond Mount Nelson.
Wine Steward Eid Dube, F&B Manager Vusi Nkwinika, Executive Chef Alessandro Buzzi, Arie Bolt from Distell, Chef Angeline Mthembu and Austin Haywood of De Hoek Country Hotel.
Angeline Mthembu, De Hoek Country Hotel, Joint Runner-Up to the Distell Inter-Hotel Challenge Chef of the Year with Rameez Ceres, Belmond Mount Nelson and Runner-Up SCANPAN EXCELLENT KITCHEN PRACTICE assisted by Chef Austin Haywood.
Distell Inter-Hotel Challenge Bio-Wheat Baker of the Year
3rd: Nokwasi Gigaba, Southern Sun Elangeni & Maharani
Distell Inter-Hotel Challenge Bio-Wheat Baker of the Year
2nd: Ntsiki Msweli, The Beverly Hills
THE KITCHENAID MOST PROMISING BAKER: Desmond Nikwe, Durban ICC
To our remarkable companies, many of them have been with us from inception including iconic KitchenAid Africa, with Dr Susanne Reuther. We thank them for their hugely impressive contribution and invaluable support over the years.
AL&CD Ashley, thank you for the world class superbly crafted ScanPan and Global Knives – they are the envy of every cook, and our winning candidates are especially thrilled to receive.
Mentor Augustino Bedini, Restaurant Manager with Xolani Mzileni and Sarah Marinelli of Distell. Xolani Mzileni, The Beverly Hills, worked with Allesverloren and Klipdrift Brandy, awarded 3rd Place Distell Inter-Hotel Challenge Wine Steward. It is admirable that the Beverly Hills has celebrated their superb win in such style and giving their team the opportunity to receive their prizes in the most meaningful way. For Distell this was the opportunity to show commitment and their pleasure in being present at such a special day.
Samantha Croft (Director of Operations, KwaZulu-Natal, Tsogo Sun) with The Distell Inter-Hotel Challenge Chef of the Year Ivanna Ganesh, The Beverly Hills
The renowned Taj Hotels, Palaces, Resorts & Safaris is awarding Ivanna Ganesh, the Distell Inter-Hotel Challenge Chef of the Year an extraordinary mentorship opportunity in India. She will spend three weeks working with top international chefs in three of their superb hotels.
DISTELL INTER-HOTEL CHALLENGE CHEF OF THE YEAR: Ivanna Ganesh, winner of the Most Delectable Denny Starter and the Purple Ribbon Award for the best SA Pork Main course.
MOST DELECTABLE DENNY STARTER: Ivanna Ganesh, The Beverly Hills
Study of Mushroom – Confit King Oyster Mushroom | Chevin Mousse | Hazelnut and Chilli Praline Dust | Pickled Exotic Mushrooms | Charred Onions | Lime & Dill Pearls | Apple & Date Compote | Crisp Sweet Potato ~ Allesverloren Chenin Blanc 2020
Denny, a top South African company, produces a wide variety of choice mushrooms, both budget friendly and especially for vegetarians and vegans, a super food that is healthy and a perfect source of nutrition.
THE PURPLE RIBBON AWARD FOR THE BEST SA PORK DISH: Ivanna Ganesh, The Beverly Hills
Duo of Pork – Roasted Pork Loin | Parsnip, Walnut and Cranberry Purée | Blueberry and Black Pepper Jus | Leek, Blueberry and Bacon Jam | Fondant Potato | Steamed Tender Stem Broccoli | Roasted Carrot Purée ~ Allesverloren Shiraz 2017
Executive Chef Nathania Wasserman with Samantha Croft (Director of Operations, KwaZulu-Natal, Tsogo Sun), Ivanna Ganesh and GM John Aritho, The Beverly Hills
“We have been a part of this incredible initiative for some years now,” commented Johann Kotzé, CEO of the SA Pork Producers’ Organisation. “When I watch the growth of previous winners of this endeavour, I am struck with the importance of what we are doing. The entire industry, from wine and food producers to the training colleges and the hotels, need to work together to ensure our new talent is nurtured and given the opportunity to reach their fullest potential. We are proud of what the Distell Inter Hotel Challenge accomplishes every year and even prouder to have been a part of it.”
The South African Pork Producers’ Organisation has been a staunch supporter of the Distell Inter Hotel Challenge and the One&Only Reaching for Young Stars over many years for which we thank them sincerely. SAPPO are known in the industry in South Africa and worldwide for their raising of standards and consistency.
SCANPAN EXCELLENT KITCHEN PRACTICE: Duo of Chefs Ivanna Ganesh assisted by Sphesihle Dlomo, The Beverly Hills
Didactix has offered the ‘Scanpan Excellent Kitchen Practice’ duo of chefs and runners-up a one-day training programme and online examination to achieve the international certificate in the Highfield Qualification Level 2 Award in Food Safety & Catering.
Exposure to the international hospitality industry is an important ingredient to the Challenge as the top candidates in the chef, pastry and wine steward categories are flown overseas for in-depth work experience with some of the most famous names and celebrated hotels and clubs in the world. The 2020 winning Chef, Ivanna Ganesh, will be winging her way to the Taj Mahal Palace India with Taj Hotels in India. See (https://youtu.be/msVjMpUNQCY).
Over the years winners have been invited to Long Beach Mauritius (2013), Taj Mahal Palace India (2014), the Shangri-La in Dubai (2015), The Alcron in Prague (2016), The Marriott Ritz-Carlton Hotel and JW Marriott Marquis Hotel Dubai (2017), NH Collection Amsterdam Barbizon Palace Hotel, D’Vijff Vlieghen and NH Collection Amsterdam Grand Hotel Krasnapolsky (2018), Minor Hotels in Bangkok; at Anantara Riverside Bangkok Hotel and Anantara Siam Bangkok Hotels (2019), where the 2019 Chef of the Year, Johandré Grobler was flown by Distell with the Minor Hotels to Bangkok for an extraordinary mentorship experience where he assisted Michelin star chefs who participated in the World Gourmet Festival! Hear Johandré Grobler with his mentor Executive Chef Adrian Vaughan. https://youtu.be/lAHzHG6jVxU
DISTELL INTER-HOTEL CHALLENGE PASTRY CHEF OF THE YEAR:
Winner of the Lancewood Best Dessert and Lurpak Butter Cake: Sohail Seegobin, The Beverly Hills
– GM John Aritho, Beverly Hills and Sohail Seegobin
GM John Aritho with Sohail Seegobin, Avinash Naidoo and Mornay Muller of Lancewood.
The Distell Inter-Hotel Challenge Pastry Chef of the Year 2020 Sohail Seegobin is invited to experience a three-week internship in France, the home of fine patisserie at the exquisite Château La Creuzette in Boussac with hosts Louis Jansen van Vuuren and Hardy Olivier.
A ravishing prize where the winner will continue to broaden their culinary skills and at the same time absorb incomparable French flair. Flights courtesy of Lancewood plus a cash prize.
In addition, Sohail received a superb Canon EOS M6 MkII camera to chart their journey.
Over the years, the Challenge has drawn in many supportive disciplines akin to the hotel trade and tourism as a whole. One such partner is Canon.
“Being part of the prestigious 2019 Distell Inter Hotel Challenge for the first time has been quite a journey for Canon. We’ve been amazed by the extraordinary culinary talent in our country and privileged to sponsor the participating hotels with a camera to capture the food art. Canon aims to inspire the creative side especially encouraging photographers to capture, store, print and share their life experiences through the universal language of imagery.
These talented chefs are creative in their own right and as an imaging company, we hope that the #canonchallenge2020 also inspires the teams to enjoy photographing their food as much as creating it!
The CANON EOS M6 MkII will be awarded to the winning Distell Inter Hotel Challenge Pastry Chef of the Year, Sohail Seegobin, to capture lasting food memories of their win at La Creuzette for many years to come!” Michelle Janse van Vuuren, Corporate & Marketing Communications Manager.
Siphesihle Lungile Dlomo, Nontsikelelo Philile Sindisiwe Msweli, Xolani Mzileni, Ivanna Kia Ganesh and Sohail Seegobin The Best Team receive the KitchenAid Africa Floating Trophy!
Augustino Bedini, Hagashen Moodley, Ntsiki Msweli, Lungile Mkhize and Xolani Mzileni
Samantha Croft (Director of Operations, KwaZulu-Natal, Tsogo Sun) with Mentor of the Year Hagashen Moodley
Beverly Hills Executive Sous Chef Hagashen Moodley, Mentor of the Year is invited to enjoy a splendid weekend at The Vineyard, set in five acres of some of the most exquisite gardens, a memorable historical destination and no doubt a rewarding prize for a valuable key player for the success of the team.
The Distell Inter-Hotel Challenge GM of the Year, John Aritho from the Beverly Hills received exquisite hand-crafted engraved gold cufflinks by The Diamond Works Institute.
A most special announcement with Sandy Harper on behalf of Showcook – John Aritho, Cheers!
“The future of our industry depends on all the still to be discovered talent who are just waiting for the opportunity to spread their wings and shine. This incredible platform that Showcook has so passionately kept alive is just what the hospitality industry in South Africa needs and one we should all actively support,” commented Ashleigh Christie, Regional HR Director – Africa Minor Hotels.
Suppliers during the challenge:
Distell Wines: Allesverloren * Durbanville Hills * Fleur Du Cap * Nederburg * Plaisir de Merle * Pongrácz * Zonnebloem
Distell Spirits: Bain’s Cape Mountain Whisky * Cruz * Gordon’s London Dry Gin * Scottish Leader * Three Ships * Van Ryn’s * Klipdrift
Additional: S. Pellegrino * Acqua Panna * S. Pellegrino Essenza * SA Pork * Lancewood Cheese * Denny Mushrooms * Lurpak Butter * Rio Largo Olive Oil * Bio-Wheat * Avanti Coffee * Khoisan Sea Salt
Annette Kesler and Chania Morritt-Smith, concept creators, managers, organisers and drivers behind South Africa’s only inter-hotel mentorship challenge, believe that bringing the wealth of hospitality industry talent we have in this country together will provide a platform for learning, skills exchange, development and ultimately recognition. An inspiring and valuable goal to which their company Showcook.com dedicates itself.
We would like to thank our most generous host TAJ Cape Town and our General Manager Mark Wernich for the understanding of our deeply rooted project and making our Awards evening possible, particularly with Executive Chef David Tilly and his excellent brigade, and the fine attention to detail by Ashraf Allie’s InHouse VTM team.