The Skills Exchange Development Programme saw the launch of the Mount Nelson Reaching for Young Stars on Tuesday 22nd March 2022, where ideas and strategies for a winning entry were shared. The Cook-Offs are scheduled for Saturday 4th June, annually hosted by the International Hotel School. The glittering Awards hosted by GM Tiago Sarmento will be on Wednesday 15th June, the day before Youth Day at Mount Nelson, A Belmond Hotel, Cape Town.
A stellar line-up for the launch of the Mount Nelson Reaching for Young Stars 2022 Skills Exchange Development Programme!
Dynamic MC Wendy Coetzee introduced Guest Speakers including Mount Nelson Hotel Manager Willem du Toit, Executive Chef Rudi Liebenberg and Keynote speaker Nadia Bilchik.
Nadia Bilchik, President of Greater Impact Communication, shared her views on ‘The Power of Personal Branding’. Nadia is an internationally renowned television personality, communication and professional development training expert, author and keynote speaker.
Nadia has anchored and hosted feature programs for CNN International, CNN Airport Network and MNet Television (South Africa) and reported for CNN Weekend. Nadia was formerly Editorial Producer for CNN’s Weekend Morning program.
See more… https://nadiaspeaks.com
Rosemarie Saunders, whose career has spanned more than 30 years, introduced her delightful new book, A Sprig of Rosemarie. From Cape Town to Monaco and beyond she conjures up feasts of fun and marvellous food to share! All the students were thrilled to receive a signed copy of her book.
We took a bite… http://tiny.cc/hqzpuz
Harry Melck, former Principal of the Cape Wine Academy, shares Heidi Duminy’s passion: Let’s learn about South African Wine! The Beverage Students and Chefs are looking forward to obtaining their South African Wine Course certificate.
International Hotel School (IHS) will be partnering with Kleine Zalze Wines. Lecturer Jaco Page with Dylan Burger (Baker), Daniel Scholtz (Barista), Lyam Johnson (Beverage), Skyler Fillies (Pastry Chef) and Terise Pillay (Chef).
Sean Stewart introduced the students to KWV’s world-renowned Brandy and the nuances of Cruxland Gin. The students enjoyed Mount Nelson’s innovative and creative cocktails mixed with Sanpellegrino Italian Sparkling Drinks.
In keeping with the upskilling and knowledge-share baseline, KWV invites the beverage and chef students to visit their popular and riveting House Of Fire in Paarl at the KWV Emporium where they will taste and learn about the making of fine spirits.
Transport courtesy of MLT Car Hire & Tours.
The Hurst Campus Team will be partnering with La Motte
The Hurst Campus Lecturers Tessa Creamer and Pierre Joubert with their team, Celeste Barnard (Pastry Chef & Baker), Köhn du Toit (Chef), Cara Kleynhans (Barista) and Don Nkomo (Beverage)
Elmien Fourie of Lancewood shares the background on this impressive company which is dedicated to producing superior quality award-winning products. Made using vast quantities of the finest fresh milk, which they source daily from farmers in surrounding districts where their cows graze in green pastures along the Garden Route. Lancewood’s state-of-the-art manufacturing facilities are strategically situated in close proximity to these local farms.
The victors of the ever popular Lancewood Q&A by Elmien Fourie; Roxanne Haupt (Head of Academics), Jaco Page (Lecturer) and Skyler Fillies (Pastry Chef) – All from the International Hotel School!
Teammates; Terise Pillay (Chef), Lyam Johnson (Beverage) and Dylan Burger (Baker)
Jean Vincent Ridon of Sommeliers Academy introduced the students to the famous Italian duo of mineral waters; S.Pellegrino and Acqua Panna, and Sanpellegrino Italian Sparkling Drinks. Internationally recognised Sanpellegrino is known worldwide for supporting initiatives in the hospitality area and hosts the S.Pellegrino Young Chef Academy 2022-2023 competition. Applications are now open and run until 30th April 2022.
Do see… www.sanpellegrinoyoungchefacademy.com
Former chef, international sommelier, awarded winemaker, respected author, Jean Vincent Ridon is dedicating his career to transferring skills to the emerging leaders of the South African Hospitality Industry. He manages the Sommeliers Academy, is also coaching Team South Africa on wine tasting, and sits at the exam board of the ASI, the International Sommelier Association, in charge of the certification of sommeliers in 64 countries.
Brett Nussey of Superyacht Training Academy invites all the Beverage Students to a mixology class at their campus in the V&A Waterfront together with Sean Stewart of KWV and Darren Slabbert of Clear World SA.
Chefs Training & Innovation Academy (CTIA) are teamed with Krone; Marthinus Terblanche (Chef , Siyasanga Khuzwayo (Asst. Chef), Chloë Joubert (Pastry Chef), Miles Lotter (Baker), Faith Neethling (Barista) and Gustave Duvenhage (Beverage)
The students were also given an inside track on the star of the table, Karoo Lamb, by well-known investigative journalist Mariëtte Crafford (Judge) while Ryan Boon of Ryan Boon Speciality Meats, known for outstanding quality, expounded on the lesser-known cuts of Karoo Lamb.
International Hotel School (IHS) students Dylan Burger and Daniel Scholtz with Ryan Boon
Brenda Wilkinson, who for many years showed off South Africa’s burgeoning olive oil industry, introduced the SA Olive Association and exposed the students to the fascinating world of quality and indigenous olive oil. A truly wonder food that has come of age in daily use – no longer a special occasion to drizzle, but an oil that is life-enhancing and vital for your health.
Brenda Wilkinson reminds us, “Be mindful of ingredients, check labels carefully and be thoughtful when it comes to what you consume.”
Creative Gidi Caetano, an alumnus of Cape Town Hotel School, showcased farm-grown truffles and herbs grown naturally on the Anthonij Rupert Wyne estate. Here with Brenda Wilkinson (Rio Largo Estate), Chania Morritt-Smith (Showcook) and Margaret Marx (Denny Mushrooms)
The vegetable kingdom is becoming increasingly vital with more people using vegetables than ever before. Among them, there are superfoods like mushrooms that we can use to excellent advantage as they are a primary source of antioxidants, selenium and phytochemicals, among them. Margaret Marx of Denny Mushrooms shared fresh pickings from nature’s excellent bounty.
“Mushrooms add a touch of luxury to everyday dishes!” says Annette Kesler.
The COOKTastic team will be working with Neethlingshof Wines Bongani Zazaza (Barista), Qhawekazi Ntlati (Chef), Sinovuyo Mgongo (Pastry Chef), Kgaogelo Magopane (Beverage) and Robin Janecke (Asst. Chef)
Over the years, Showcook has 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, inspires the Bakers to use his stone-ground unbleached natural flour, Bio-Wheat, to present a ciabatta, baguette and whole-wheat health loaf to the judges in June.
The Cape Town Hotel School (Part of the Cape Peninsula University of Technology, CPUT) are set to partner with Anthonij Rupert Wyne
Shannon Snyders (Baker), Codey Olivier (Barista), Chulumanco Mavuso (Chef), Chuma Cetywayo (Baker), Sandrine Theron (Beverage), Asemahle Ndlebe (Pastry Chef)
Kelly-Anne Cronjé, marketing coordinator for ClemenGold International, gave the background on how special locally grown soft citrus have become one of the finest fruit brands in the world with ClemenGold® mandarins leading the way. Citrus is one of South Africa’s premier exports.
The Capsicum Culinary Studio team partner with Ernie Els Wines Rebekah Brown (Pastry Chef), Aidan van Gemst (Beverage & Barista), Tinotenda Sadziwa (Baker), Je’maine Cloete (Chef) and Christiaan Damons (Asst. Chef)
Capsicum Culinary Studio alumnus Julietta e Silva Overmeyer defined the important role of kitchen hygiene with thoughtful and valuable observations bringing this neglected topic to the fore.
Rina Coetzee of Wercon Family Farm in Prieska proudly presents Senqu River Pistachios and pistachio honey to the students – The Big Crunch!
The final flourish with The Pinotage Association Chairman Beyers Truter of Beyerskloof Wines ~ The ABSA Top 10 #ProudlySA Wine Tasting. Today, Pinotage is introduced internationally as a cultivar that is unique to South Africa – a tale that is well worth telling and a wine that has taken its place among top reds of the world!
False Bay College TVET teams with Beyers Truter of Beyerskloof Wines and Belinda Jacobs, The Pinotage Association
Sello Mphofu (Chef), Kouthar Amardien (Pastry Chef), Aldrico Thomas (Beverage & Barista), Chevonne van Rooyen (Beverage & Barista), Martinique Meyer (Beverage & Barista)
The line-up of big-name presenters from the industry is completed with a special section aimed at The Reaching for the Young Stars baristas. Tarryn van der Toorn and Mogammed Sameer De Long of Avanti SA provide a practical overview to the barista candidates. This category, first introduced in 2020, is fast becoming a big draw with a competent and stylish coffee presentation in demand.
The TEAMS ~ See More…https://tinyurl.com/yckj4bfh
The Cape Town Hotel School (Part of the Cape Peninsula University of Technology, CPUT) & Anthonij Rupert Wyne
Capsicum Culinary Studio & Ernie Els Wines
Chefs Training & Innovation Academy (CTIA) & Krone
CookTastic & Neethlingshof
Superyacht Training Academy & Simonsig
International Hotel School (IHS) & Kleine Zalze
The Hurst Campus & La Motte
False Bay College TVET & Beyerskloof Wines with The Pinotage Association
The teams from the culinary academies meet award-winning South African winemakers and distillers, learn how wine is made and enjoy a wine tasting to inspire their three-course menu; a vegetarian Denny Mushroom starter with the excellent use of Rio Largo Olive Oil, the main course of Certified Karoo Lamb using lesser-known cuts; Scrag-End, Rib and/or Shank while the dessert shows off South Africa’s No.1 Cream Cheese, Lancewood® and golden selected ClemenGold® mandarins with a generous bounty of South African grown nuts; Senqu River Pistachios and pistachio honey.
COOK-OFF & SERVICE PRESENTATION 4th June, International Hotel School.
Kitchen Evaluation: Julietta e Silva Overmeyer
Hot Chefs: Rudi Liebenberg & Mariëtte Crafford
Pastry Chefs & Bakers: Craig Hibbert & Jac Kolver
Cocktails, Wine & Mineral Water Presentation: Penelope Horwood & Luvo Ntezo
Food & Wine Pairing: Guy Webber & Marlvin Gwese
Baristas: Tarryn van der Toorn & Mogammed Sameer De Long
The Mount Nelson Reaching for Young Stars Chef of the Year
The Ultimate Lancewood Young Star Pastry Chef of the Year
The Rio Largo Young Achiever Award
ScanPan Excellent Kitchen Practice Duo
Best KitchenAid Bio-Wheat Baker
Best Beverage Student
Best Sanpellegrino Cocktail
Best KWV Brandy Cocktail
Best Cruxland Gin Cocktail
Best Food & Wine Pairing for Starter, Main and Dessert
SHOWCOOK announced the fabulous prize destination for the ’Ultimate Lancewood Young Star Pastry Chef of the Year’; a three-month 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!
A stunning opportunity will be awarded to the top three Chefs ~ A five-month superb working experience in CAPE COD, Massachusetts at Winslow’s Tavern, a top heritage restaurant in a 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.
KitchenAid Artisan Mixers, Gadget & Utensils, Ceramics, Bakeware and much, much more are gifted annually to all the winners from remarkable Dr Susanne Reuther of KitchenAid Africa, a generous sponsor since inception in 2008. We warmly applaud her belief in the Young Stars and what the initiative stands for. Her generosity has brought a great deal of joy and possibilities of creating yet another livelihood for these young people on their way up the ladder.
Highly desirable and stunning prizes from Steve Ashley of AL&CD Ashley, one of the most visionary and inspired companies in the hospitality spectrum. Their prizes include SCANPAN, the finest of Global Knives, Brabantia, Avanti, Severin and Joseph Joseph – the list goes on – practical, innovative products, superbly crafted using cutting edge technology that our candidates are able to test their culinary prowess with and a joy to use.
The winning Beverage Student is invited to join the KWV team for a week’s work shadowing over harvest time where they will be immersed in the KWV culture of excellence. They will experience the vineyards to cellar, including sales and marketing of spirits and wines to compete with the world’s best.
Prizes from KWV Brandy, Cruxland Gin, Sanpellegrino, Italian Deli Online, ClemenGold®, Anthonij Rupert Wyne, Beyerskloof Wines, Ernie Els Wines, Kleine Zalze, Krone, La Motte, Neethlingshof, Simonsig and The Pinotage Association.
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.
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