One&Only Reaching for Young Stars 2021 LAUNCH WORKSHOP

The workshop was a particularly special day during which the students were introduced to some of South Africa’s finest companies. Long-standing participants and supporters, the award-winning Lancewood, an impressive company that is dedicated to producing excellent quality dairy products, were in the line-up. MC Wendy Coetzee of SHOWCOOK announced the fabulous Lancewood Pastry Chef of the Year prize destination; an internship at Château La Creuzette in Boussac France for three months, flown by Lancewood.

The stellar line-up of Guest Speakers included One&Only Cape Town Ambassador, Head Sommelier and Judge Luvo Ntezo the consummate professional, who has carved a name for himself representing the South African wine and hospitality industry in general, in the international marketplace.

Internationally recognised Sanpellegrino, known worldwide for supporting initiatives in the hospitality area, introduced the students to the famous Italian duo of mineral waters; S.Pellegrino and Acqua Panna. Neil Tabraham of the Sommeliers Academy gave the students a tasting and clear understanding of these fine waters. See more…
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Sean Stewart introduced the students to KWV’s world renowned Brandy and the nuances of Cruxland Gin with innovative and creative cocktails mixed with Sanpellegrino Italian Sparkling Drinks. In keeping with the upskilling and knowledge-share baseline, KWV has invited seven beverage students to visit their popular and riveting House Of Fire in Paarl where they will taste and learn about the making of fine spirits. 
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Capsicum Culinary Studio Alumnus Julietta e Silva defined the vital role of kitchen hygiene with thoughtful and valuable observations bringing this neglected topic to the fore. 

With an important grounding message in the handling of waste in the kitchen, Rudi Liebenberg (Executive Chef Belmond Mount Nelson & Judge) presented his views on how to reduce waste and, where possible, zero plastic on all fronts. 
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Reaching out from Amsterdam Vickie De Beer (Award-winning food writer, magazine editor, author and lecturer) is known for her passionate stance on handling and preventing Diabetes, one of the main killers of our modern times. She shared her thoughts on how we can contain the disease by reducing sugars and fast food in your menu. (Look out for her latest book, Low Carb Express in South Africa.)
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Another first this year lies in the form of the innovative ClemenGold® and LemonGold®. Representing the company, Kelly-Anne Cronjé recounted a memorable South African journey with golden selected mandarins and seedless lemons branded as ClemenGold® and LemonGold®. An internationally recognised innovative product that our students will be inspired to use in ClemenGold® Lurpak Butter Cakes and LemonGold® in their exquisite Lancewood desserts. 
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Guest speakers Kerry Friedmann, Artists Management Expert, covered communications and insight to further a professional image. Gidi Caetano from Anthonij Rupert Wyne, an alumnus of the Cape Town Hotel School, shared the joys of growing herbs and more importantly the rare Black Périgord truffles grown most successfully on the wine estate in South Africa. A treasured crop that they can justly be proud of. 
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Winemaker Guy Webber (Hill&Dale) joins the Reaching for the Young Stars panel of judges and spoke at the Launch Workshop on the art of food and wine pairing.

Ingredients such as olive oil, that truly wonder food, has come of age in daily use. No longer a special occasion drizzle, but oil that is not only life enhancing, but an oil that is vital for your health. Brenda Wilkinson of Rio Largo Olive Estate exposed the students to the fascinating world of quality – and indigenous – olive oil. “Be mindful of ingredients, check labels carefully and be thoughtful when it comes to what you consume,” reminds Brenda Wilkinson.
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Over the 11 years of the Young Stars we have continuously stressed the importance of using honest ingredients for health and well-being. Heinie Fourie, a fourth generation farmer in the Overberg, together with his wife, Tirsa, invited the students to use his stone-ground unbleached natural flour, BIO-WHEAT™ to prepare a delicate pasta for starters and in their butter cakes, while the bakers present a ciabatta, baguette and whole-wheat loaf to the judges in July.
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Students were treated to a presentation by keynote speaker Lorne Sulcas – The Big Cat Guy Thriving in a Wild World™. Sharing a combination of personal experience and insight, he gave game-changing success lessons on teamwork from Africa’s Big Cats™.

The vegetable kingdom is becoming increasingly vital with more people using vegetables than ever before. Among them there are certain superfoods like mushrooms that we should use to advantage as they are an excellent source of anti-oxidants, selenium and phytochemicals. Margaret Marx of Denny Mushrooms shared fresh pickings from nature’s excellent bounty. 

Besides being delectable and versatile, they are certainly nutritious and considered to be a very special health aid. Include Denny mushrooms in your diet, your casseroles, salads and especially when combined with egg dishes,” says Annette Kesler. 

The line-up of big-name presenters from the industry was completed with a special section aimed at the Reaching for the Young Stars baristas. Alison Douglas and Tarryn van der Toorn of Avanti SA provided a practical overview to the barista candidates. This category, first introduced in 2020, is fast becoming a big draw with competent and stylish coffee presentation in demand.
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