WINNERS & CATEGORIES

Hot Chefs
~ Denny Mushrooms, Bio-Wheat and Rio Largo Olive Oil ~

YOUNG STAR CHEF OF THE YEAR: Jadon Lee Harilall
(Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology)

2nd: Braam Potgieter (The Hurst Campus)
3rd: Joshua Urdang (Chefs Training & Innovation Academy) 

YOUNG ACHIEVER: Miguel Naiker (International Hotel School) 

SCANPAN EXCELLENT KITCHEN PRACTICE AWARD: Imtiyaaz Hart & Qira Matthews (Capsicum Culinary Studio)

Pastry Chefs
~ Lancewood, Bio-Wheat, ClemenGold, LemonGold
and Lurpak Butter ~

ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR: Saudiqah Gelandt (Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology)

2nd: Jordan Mans (Capsicum Culinary Studio)
3rd: Aaliyah Alli (International Hotel School)

Bakers
~ Bio-Wheat ~

KITCHEN AID YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Sean Lubbe (Chefs Training & Innovation Academy)

2nd: Itumeleng Nolonolo (The International Hotel School)
3rd: Mcebisi Macingwana (Eziko Cooking and Catering Training Centre)

Beverage Service
~ Partnered Estate Wines, KWV Brandy, Cruxland Gin, S.Pellegrino, Acqua Panna & Sanpellegrino Italian Sparkling Drinks ~

YOUNG STAR BEVERAGE STUDENT OF THE YEAR: Chrizaan Myburgh (The Hurst Campus) with Ernie Els Wines

2nd: Liyanda Madikane (Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology) with Simonsig Wines
3rd: Lehana Zandberg (IHT Hotel School) with Lanzerac Wines

Food & Wine Pairing 

Starter: Jadon Lee Harilall & Neethlingshof Winemaker De Wet Viljoen
(Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology)

Bio-Wheat Prawn Mousseline Tortellini | Seared Norwegian Salmon | Pea Purée | Gewürztraminer Beurre Blanc ~ Neethlingshof Six Flowers Short Story Collection 2019 

Main: Joshua Urdang, Zoë Stoffels & Kleine Zalze Asst. Winemaker Hanri Ferreira 
(Chefs Training and Innovation Academy – CTIA)

Asian Marinated King Oyster Scallops | Pickled Shimeji Mushrooms | Crumbed Portabellini | Red wine mushroom purée | Carrot and cumin purée| Herb and white truffle emulsion | Carrot chips | Radish cups | Wasabi foam | Charcoal tuile with grated truffle ~ Kleine Zalze Shiraz Mourvèdre Viognier 2018 

Dessert: Aaliyah Alli, Seth Walbrugh & Krone Winemaker Stephan de Beer
(International Hotel School)
Lancewood Double Cream Coconut Yoghurt and White Chocolate Mousse | LemonGold Curd | White chocolate glaze ~ Krone Night Nectar 2019

Baristas 
~ Avanti SA, S.Pellegrino & Acqua Panna ~

YOUNG STAR BARISTA OF THE YEAR: Wandile Mpakumpaku (Capsicum Culinary Studio)

2nd: Phumlani Nunu (The Hurst Campus) 
3rd: Danaë Uys (IHT Hotel School)

EXCEPTIONAL PRIZES 2021

The ‘One&Only Reaching for Young Stars Chef of the Year’ ~ Jadon Lee Harilall (Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology) is invited to Rwanda to take up a three-week intense mentorship experience at One&Only Gorilla’s Nest with flexibility in time and dates depending on circumstance. See One&Only Resorts * Flights courtesy of Denny. 

A stunning opportunity will be awarded to Jadon Lee Harilall (Cape Town Hotel School Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology) – 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 and Tracey Hunt. This highly esteemed 170 seat restaurant is staffed by an international brigade of skilled chefs who thrive on collaboration, camaraderie, fast pace and high volume, producing an all American seasonal menu heavily influenced by coastal cuisines. https://youtu.be/5Rud8-wQzTs #OOYoungStars2021.

The ’Ultimate Lancewood Young Star Pastry Chef of the Year’Saudiqah Gelandt (Cape Town Hotel School, Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology) is invited to experience a three-months 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

The ‘One&Only Reaching for Young Stars Beverage Student of the Year’ – Chrizaan Myburgh (The Hurst Campus) is invited to experience a three-weeks internship at One&Only Cape Town

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

The ‘One&Only Reaching for Young Stars Barista of the Year’ – Wandile Mpakumpaku (Capsicum Culinary Studio) received prizes from KitchenAid Africa, AL&CD Ashley, a cash prize from Avanti SA 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 wish list!

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

Didactix offered the ‘Scanpan Excellent Kitchen Practice’ Chef Imtiyaaz Hart and Asst. Chef Qira Matthews 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. This qualification is listed on the Maritime and Coast Guard Agency as a recognised Food Safety qualification to be able to work on ships and yachts. The Maritime Labour Convention of 2006 determines that all catering crew must have a recognised Food Safety qualification. Besides a valuable qualification to have should aspiring chef want to work on cruise ships and superyachts, the Highfield qualification is a Ofqual regulated qualification and is recognised in many countries.  The UK and EU countries require that chefs who want to work in their countries, must have a recognised Food Safety Qualification.

Generous prizes from KWV, S.Pellegrino & Acqua Panna, Italian Deli Online, ClemenGold®, LemonGold®, Anthonij Rupert Wyne, Ernie Els Wines, Kleine Zalze, Krone, Lanzerac Wines, Neethlingshof and Simonsig.

Cash prizes from Avanti Coffee SA. Gifts from Rio Largo Olive Oil. Books for life from Penguin Random House and best-selling South African wine advisor, Platter’s South African Wine Guide. The last word in delectable prizes, Von Geusau Chocolates!

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A SHOWCOOK.COM INITIATIVE
Photography by Franz Lauinger of showcook.com

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