The Reaching for Young Stars Cook-Off & Service Presentation, annually hosted by the International Hotel School, took place on Saturday 4th June with an enthusiastic high calibre panel of judges:
Kitchen Evaluation: Julietta e Silva Overmeyer & Cody Dodgen
Hot Chefs: Rudi Liebenberg & Mariëtte Crafford
Pastry Chefs & Bakers: Jac Kolver & Debbie Hall
Cocktails, Wine & Mineral Water Presentation: Penelope Horwood & Willem du Toit
Food & Wine Pairing: Guy Webber & Marlvin Gwese
Baristas: Wayne Abrahams & Mogammed Sameer De Long
The categories this year encompassed a wide field including baristas, bakers, beverage students, chefs and pastry chefs. The candidates drawn from various academies partnered with winemakers from some of our great wine estates.
International Hotel School (IHS) & Kleine Zalze, Chefs Training and Innovation Academy (CTIA) & Krone, The Cape Town Hotel School (Part of the Cape Peninsula University of Technology, CPUT) & Anthonij Rupert Wyne, Capsicum Culinary Studio & Ernie Els Wines, Superyacht Training Academy & Simonsig, False Bay College TVET & Beyerskloof Wines with The Pinotage Association, CookTastic & Neethlingshof and The Hurst Campus & La Motte
Suppliers of superb local ingredients throughout the competition: Acqua Panna, Avanti Coffee, Bio-Wheat, ClemenGold®, Cruxland Gin, Denny Mushrooms, Certified Karoo Lamb, KWV Brandy, Lancewood, Lurpak Butter, Rio Largo Olive Oil, Senqu River Pistachios & Pistachio Honey, S.Pellegrino and Sanpellegrino Italian Sparkling Drinks.
Hot Chefs
- 1st: Terise Pillay INTERNATIONAL HOTEL SCHOOL (IHS)
- 2nd: Chulumanco Mavuso CAPE TOWN HOTEL SCHOOL Faculty of Business and Management Sciences Cape Peninsula University of Technology (CPUT)
- 3rd: Marthinus Terblanche CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
Pastry Chefs
- ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR: Chanda du Plooy FALSE BAY TVET COLLEGE
- 2nd: Chloë Joubert CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
- 3rd: Skyler Fillies INTERNATIONAL HOTEL SCHOOL (IHS)
Beverage Students
- 1st Craig Munemo SUPERYACHT CULINARY ACADEMY & SIMONSIG
- 2nd: Gustav Duvenhage CHEFS TRAINING AND INNOVATION ACADEMY (CTIA) & KRONE
- 3rd: Don Johnson Nkomo THE HURST CAMPUS & LA MOTTE
Bakers
- KITCHENAID YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Tinotenda Sadziwa CAPSICUM CULINARY STUDIO
- 2nd: Jessica Scholtz CHEFS TRAINING AND INNOVATION ACADEMY
- 3rd: Chuma Cetywayo CAPE TOWN HOTEL SCHOOL Faculty of Business and Management Sciences Cape Peninsula University of Technology
Baristas
- YOUNG STAR BARISTA OF THE YEAR: Cara Kleynhans THE HURST CAMPUS
- 2nd: Craig Munemo SUPERYACHT CULINARY ACADEMY
- 3rd: Codey Oliver CAPE TOWN HOTEL SCHOOL Faculty of Business and Management Sciences Cape Peninsula University of Technology (CPUT)
Food & Wine Pairing
- Best Starter: Chef Terise Pillay & Beverage Student Lyam Johnson with Kleine Zalze INTERNATIONAL HOTEL SCHOOL (IHS)
Double stuffed ravioli with a creamy Lancewood cheese and delicate Denny mushroom filling, served with a mushroom broth topped with sautéed exotic mushrooms and a drizzle of Rio Largo lemon infused olive oil
~ Kleine Zalze Chenin Blanc Vineyard Selection 2021 ~
- Best Main: Chef Marthinus Terblanche & Beverage Student Gustav Duvenhage with Krone CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
Certified Karoo Lamb glazed and coated with Senqu River pistachios served with a tomato risotto, fondant baby onions and carrot purée. Topped with pickled baby carrots and saffron broccoli with lamb jus
~ Krone Kaaimansgat Blanc de Blancs 2016 ~
- Best Dessert: Pastry Chef Chloë Joubert & Gustav Duvenhage with Krone CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
ClemenGold marmalade hemisphere centre with a Senqu River pistachio and matcha sponge cake brushed with a pistachio honey simple syrup, chocolate almond crunch layer and ClemenGold curd surrounded by a pecan mousse encased in mirror glaze and served with a pistachio honey and ClemenGold whipped Lancewood Mascarpone
~ Krone Night Nectar Demi-Sec 2020 ~
ACKNOWLEDGEMENTS:
Cape Wine Academy Top Results include:
Lyam Johnson INTERNATIONAL HOTEL SCHOOL
Je’maine Cloete CAPSICUM CULINARY STUDIO
Gustav Duvenhage CHEFS TRAINING & INNOVATION ACADEMY
Martinus Terblanche CHEFS TRAINING & INNOVATION ACADEMY
Don Nkomo THE HURST CAMPUS
Köhn de Toit THE HURST CAMPUS
Kgaogelo Magopane COOKTASTIC
Cape Wine Academy Principal Heidi Duminy says, “The Cape Wine Academy is so excited to share an introduction to South African wine with these rising stars of the hospitality and tourism industry. We hope the course sparks a lifelong curiosity to learn more about our world-class Cape wines as well as inspiring many professional career opportunities that wine offers in South Africa and all over the world. We encourage the bright and talented 2022 candidates to keep swirling, sniffing and tasting their way up the wine education ladder as part of their professional and personal career path. These future leaders are highly valued ambassadors of South African wine.”
DELECTABLE DENNY STARTER: Terise Pillay INTERNATIONAL HOTEL SCHOOL
Double stuffed ravioli made with Bio-Wheat flour with a creamy Lancewood cheese and delicate Denny mushroom filling, served with a mushroom broth topped with sautéed exotic mushrooms and a drizzle of Rio Largo lemon infused olive oil
BEST MAIN COURSE: Chef Marthinus Terblanche CHEFS TRAINING AND INNOVATION ACADEMY
Certified Karoo Lamb glazed and coated with Senqu River pistachios served with a tomato risotto, fondant baby onions and carrot purée. Topped with pickled baby carrots and saffron broccoli with lamb jus
ULTIMATE LANCEWOOD DESSERT: Chanda du Plooy
FALSE BAY TVET COLLEGE
Almond and Pistachio Chocolate Cake with ClemenGold Sauce
BEST KWV BRANDY COCKTAIL: Gustav Duvenhage CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
THE SMOKING SOUTH AFRICAN
1 tot KWV Brandy 10 YO
Sanpellegrino Italian Sparkling Drinks Tonica Oakwood, chilled
15 g egg yolk
15 ml fresh lemon juice
1 sachet Rooibos
1 tot sugar syrup
1 tot Orange Triple Sec
3 dried peaches
1 orange for garnish
Syrup:
250 ml sugar
250 ml water
1 orange
100 g dried peaches
Boil all ingredients together to develop the flavours. Keep in a glass jar overnight.
Add all ingredients except rooibos and Sanpellegrino Italian Sparkling Drinks Tonica Oakwood. Muddle dried peaches. Add ice and shake until shaker is cold. Strain and throw out ice then add drink back into the shaker and smoke the cup with rooibos. Add ice to the glass then smoke the glass. Dry shake the drink and strain into glass then top with Sanpellegrino Italian Sparkling Drinks Tonica Oakwood. Smoke the drink inside the glass. Zest orange over the glass and twist the peel.
BEST CRUXLAND GIN COCKTAIL: Craig Munemo SUPERYACHT CULINARY ACADEMY
CRUXLAND SPRITZ
50 ml Cruxland Gin
Sanpellegrino Italian Sparkling Drinks Pompelmo, chilled
4 – 5 cucumber wedges
5 – 6 basil leaves
25 ml lime juice
25 ml fresh cloudy apple juice
12,5 ml honey syrup
1 dash of Angostura Bitters
Apple fan and Basil leaf
Muddle cucumber in a shaker glass. Tear basil leaves in half and add together with Cruxland Gin, lime and apple juice, honey syrup and a dash of Angostura Bitters. Half fill with ice and shake. Fill the serving glass (Collins/Highball/Palladio) with ice then pour over single strain.
Top up with Sanpellegrino Italian Sparkling Drinks Pompelmo and serve with apple and basil garnish.
BEST SANPELLEGRINO ITALIAN SPARKLING COCKTAIL: Lyam Johnson INTERNATIONAL HOTEL SCHOOL
OLD FASHIONED SMASH
50 ml KWV Brandy 10 YO
Sanpellegrino Italian Sparkling Drinks Aranciata Rossa, chilled
12,5 ml Aperol Aperitivo Liqueur
12,5 ml Muscovado syrup
2 dashes ginger bitters
8 mint leaves
Stir syrup and bitters in a rock glass. Add sphere ice and pour over KWV Brandy, Aperol and add mint, stir again. Top up with Sanpellegrino Italian Sparkling Drinks Aranciata Rossa and serve.
RIO LARGO YOUNG ACHIEVER: Je’maine Cloete CAPSICUM CULINARY STUDIO
SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS: Köhn du Toit & Assistant Chef Tadiwa Mwendamberi THE HURST CAMPUS
S.PELLEGRINO & ACQUA PANNA BEST TEAM PRESENTATION: Marthinus Terblanche, Chloë Joubert, Jessica Scholtz, Gustav Duvenhage and Faith Neethling CHEFS TRAINING AND INNOVATION ACADEMY (CTIA)
EXCEPTIONAL PRIZES
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.
The ’Ultimate Lancewood Young Star Pastry Chef of the Year’ is invited to experience a three-months internship in France, the home of fine patisserie at the exquisite Château de 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 generous cash prize to assist with VISA and Travel Insurance.
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 vineyards to cellar, including sales, marketing of spirits and wines to compete with the world’s best.
Wonderful prizes for all the winners and participants from KitchenAid Africa with Dr Susanne Reuther including KitchenAid Artisan Mixers, Gadget & Utensils, Ceramics, Bakeware and more.
Highly desirable and stunning prizes from AL&CD Ashley including SCANPAN the finest of Global Knives, Brabantia, Avanti, Severin and Joseph Joseph.
Meaningful internships in the F&B Department for the winning Baker, Pastry Chef and Beverage Student at Mount Nelson, A Belmond Hotel, Cape Town.
Generous prizes, bursaries and gifts from Denny Mushrooms, KWV Brandy, Cruxland Gin, Didactix, S.Pellegrino, Acqua Panna, Clear World Anthonij Rupert Wyne, Beyerskloof, Ernie Els Wines, Kleine Zalze, Krone, La Motte, Neethlingshof, Simonsig and ClemenGold®. Cash prizes and vouchers from Avanti Coffee SA, Rio Largo Olive Oil and Italian Deli Online. Books for life from Penguin Random House.
The last word in delectable prizes Von Geusau Chocolates.
About Belmond
Belmond has been a pioneer of luxury travel for over 45 years, building a passion for authentic escapes into a portfolio of one-of-a-kind experiences in some of the world’s most inspiring destinations.
Since the acquisition of the iconic Hotel Cipriani in Venice in 1976, Belmond has continued to perpetuate the legendary art of travel, taking discerning global travellers on breathtaking journeys. Its portfolio extends across 24 countries with 46 remarkable properties that include the illustrious Venice Simplon-Orient-Express train, remote beach retreats like Cap Juluca in Anguilla, Italian hideaways such as Splendido in Portofino, or unrivalled gateways to world natural wonders such as Hotel das Cataratas inside Brazil’s Iguazu National Park. From trains to river barges, safari lodges to hotels, each unique property offers an incomparable experience with its own story to tell. The essence of the Belmond brand is built upon its heritage, craftsmanship and genuine, authentic service. Belmond sees its role as custodians of timeless heritage, dedicated to preserving its assets through sensitive ongoing restoration plans. Belmond is part of the world’s leading luxury group LVMH Moët Hennessy Louis Vuitton.
To access images from the Cook-Off Presentations Click here…
To access images from the Mount Nelson Reaching for Young Stars Awards ~ A night to remember! Click here…
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