Inspirational and stunning presentations were the order of the day for the Distell Inter-Hotel Challenge Orientation Workshop, which took place on Wednesday 13th July 2022 in Cape Town, the first of three regional Orientation Workshops, which are one of the most important pillars of the program ~ A day of exploration and training with role models, the farming community and mentors who understand that it is vital to continue to educate and train, and importantly meet the needs to take next steps in an industry that is rapidly changing.
A warm welcome from Mark Wernich (Cluster GM TAJ Cape Town, TAJ Pamodzi Lusaka) to the twelve Western Cape hotel teams. During his welcome Mark confirmed that our 2020 Distell Inter-Hotel Challenge Chef winner, Ivanna Ganesh, will be received in October at the splendid and glittering Taj Mahal Palace in Mumbai with flights by Distell. What an amazing opportunity!
Dynamic MC Wendy Coetzee who is an integral part of the Showcook Team will travelling to the regional workshops coming up soon at Durban ICC on Tuesday 2nd August and Johannesburg Marriott Hotel Melrose Arch on Friday 5th August.
Annette Kesler of Showcook with Rina Coetzee of the Wercon Family Farm in Prieska and Mariëtte Crafford (Judge) who have both introduced Senqu River Pistachios and Certified Karoo Lamb to a deeply interested group of candidates.
In the lucky draw TAJ Cape Town Team paired with Pongrácz & Three Ships Whisky. Introducing the team; Jade Arries (Concierge), Odwa Gongo (Waiter), Kenneth Mkandawire (Chef) and Pieter Bekker (Wine Steward)
Intense training took place at varied Workshops ~ Here we meet Tarryn Van Der Toorn Avanti SA Barista Introduction & Overview
Tarryn Van Der Toorn with Baristas; Shaun Mki (The Twelve Apostles Hotel & Spa), Mthokozisi Nkomo (Southern Sun), Lehlohonolo Litsibane (The Rockefeller Hotel), Nandipha Msindeli (Southern Sun), Lindani Lodzi with Nomore Mapuranga (Queen Victoria Hotel & Manor House), Nomfuno Mbuyiseli (The Vineyard Hotel), Anathi Maqoqa (The President Hotel) and Jacquin Diedericks (Lanzerac Hotel & Spa)
Jackie Olivier Marketing Manager Distell Premium Wines spoke about the finer points on certain of Distell’s major wine estates; Nederburg, Durbanville Hills and Pongrácz with JC Le Roux, while Fre-Nay Brown Brand Home Manager Van Ryn’s Brandy Distillery introduced Distell’s worldwide winners on the brandy and whisky front where they take the honours annually at top wine and spirit shows internationally; Van Ryn’s Brandy and Three Ships Whisky. A great South African favourite is the ever popular luxurious Amarula Cream Liqueur.
Jocelyn Myers Adams Hospitality Consultant introduced us to the Visual Aspect of Food & The Art of Plating with a sure touch.
Desmond O’Connor GM The President Hotel ~ Changing Perceptions in the hospitality industry explaining a new and fresh approach to long held outdated views.
The President Hotel Team pairs with Nederburg & Amarula; Thulisile Dubula (Pastry Chef), Elmar Schreimer (Concierge), Chef Zayaan, Hendrick Mabengo (Wine Steward), Anganathi Valelo (Waiter) and their Baker Carl
Standard Bank Theunis TJ Duvenhage
with Danny Reddy (Head, Relationship Banking) introduced their five step plan. First tentative steps taking the right path from the beginning!
Mike Bassett H/O F&B The Vineyard, Oude Werf & Townhouse ~ A chef with a world of experience gave the candidates further insight and guidance into the shaping of a Chef.
Margaret Marx of Denny Mushrooms, a company that produce vast quantities of exceptional quality mushrooms in world class facilities tells us about nature’s superfood and explained how you can derive the maximum health benefit from a fungi that offers the most delectable touch to everyday dishes!
Mike Basset (H/O F&B The Vineyard, Oude Werf & Townhouse) with Naco Rautenbach (The Vineyard Hotel Food & Beverage Operations Manager) and Chania Morritt-Smith (Showcook)
The Vineyard Hotel Team delightfully paired with Durbanville Hills & Amarula; Ronald Muchechemere (Waiter), Asavela Nywexana (Wine Steward), Ziyanda Nyavu (Pastry Chef) and Julian Adams (Chef)
Lanzerac Hotel & Spa Team in a festive mood paired with JC Le Roux & Amarula; Executive Chef Stephen Fraser, Masego Mokgofa (Pastry Chef), Isaac Zheke (Baker), Rosemary Munyoro (Wine Steward), Clever Marufu (Waiter) and Dylan Gaarkeuken (Chef)
LemonGold® an exclusive product shown off at its best by Kelly-Anne Cronjé giving us the plus factor for her seedless lemons – a fruit for all seasons.
Rina Coetzee from the Wercon Family Farm in Prieska, passionate about her Senqu River Pistachios, has perfected the art of growing and roasting pistachios to give them a longer life retaining their crispness and inimitable flavour. The Senqu River provides the ideal conditions to grow these little treasures.
Brenda Wilkinson of Rio Largo Olive Estate, who for many years showed off South Africa’s burgeoning olive oil industry, introduces Jackie Loubser and the SA Olive Association in a spectacular presentation and tasting of top South African Olive Oils!
Candidate Chef Isaac Chitter, Mount Nelson, A Belmond Hotel, Cape Town is looking forward to pairing his menu with award-winning Pongrácz and excellent Van Ryn’s Brandy.
The Twelve Apostles Hotel & Spa Team is paired with JC Le Roux & Three Ships Whisky; Janisha Parbhoo (Pastry Chef), Gina Marziani (Baker), Zolani Dantile (Wine Steward), Nicole Theunissen (Chef) and Executive Chef Christo Pretorius
The Twelve Apostles Hotel & Spa is set to host the first of three regional launches “Out to Lunch” in a spectacular setting overlooking the azure waters of the Atlantic Ocean!
The regional “Out to Lunch” Launches are where we are introduced to the Candidates from 25 of our top hotels, this year hosted by the The Twelve Apostles Hotel & Spa on Friday 22nd July in Cape Town, Southern Sun Elangeni & Maharani on Wednesday 3rd August in Durban and Sun Time Square on Saturday 6th August in Gauteng.
Southern Sun paired with JC Le Roux and Three Ships Whisky;
Ibongwe Booi (Waiter) and Putuma Mbonwa (Wine Steward),
Mcebisi Macingwana (Baker) and Mthokozisi Nkomo (Barista)
Wanda Cronje CWM Cape Wine Academy ~ Let’s learn about South African Wine with food and wine pairing Cause & Effect!
Southern Sun A Team with Durbanville Hills & Van Ryn’s Brandy; Mark Abrahams (Wine Steward), Fuad Martin (Chef), Bradley Stevens (Concierge), Bianca Mkwenkwezi (Waiter), Thandiswa Ngqamfana (Pastry Chef)
Jeff Rosenberg Hospitality Consultant, Celebrated GM and Distell Inter-Hotel Challenge 2022 Concierge Judge shares the art of giving ~ A Polished Performance!
Southern Sun 1st Team paired with JC Le Roux & Three Ships;
Eugene Knight (Baker), Muhammed Khan (Mentor), Stefni Pedro (Pastry Chef) and Songezo Zide (Chef)
Lunch with Lancewood Cheese, Denny Mushrooms & Rio Largo Olive Oil
Carina Pelzer and Elmien Fourie of Lancewood share the background on this impressive company 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.
See the Distell Inter-Hotel Challenge ‘Lancewood Pastry Chef of the Year 2022’ Prize Destination…
Winners of the popular Q&A Lancewood Quiz with
Carina Pelzer of Lancewood: Southern Sun Sous Chef Gaironissa Timm and Bevan Trimm (Grande Roche Hotel)
The Rockefeller Hotel Team;
Benard Zinhumwe (Baker), Nokukhanya Sibisi (Concierge) and Lehlohonolo Litsibane (Barista)
Julietta e Silva Overmeyer (Kitchen Hygiene Evaluation Judge) ~ The Kitchen Dragon
The Scanpan Excellent Kitchen Practice Award is a vital award recognising that hygiene is of the utmost importance and has to be maintained at all times.
Grande Roche Hotel Team paired with Nederburg & Three Ships Whisky; Executive Chef Kevin Grobler with Tashlyn Maxine Britton (Pastry Chef & Baker) and Bevan Trimm (Chef)
Vickie de Beer gave us, in her usual charming and knowlegeable way, a privileged peak into the food and mores in the Netherlands!
Do see more…
Bio-Wheat ~ A Natural Harvest and as it is often said Bio-Wheat is without question the real deal – an honest flour that makes a nourishing loaf retaining all the goodness that helps us face the day!
Do see more…
Ellerman House Team paired with Nederburg and Van Ryn’s Brandy; Yonela Mafukula (Pastry Chef), Lincholn Mabrongodze (Wine Steward) and Glynis Kühn (Chef)
Mineral Water Break with S.Pellegrino & Acqua Panna
S.Pellegrino and Acqua Panna, the famous Italian duo of mineral waters and Sanpellegrino Italian Sparkling Drinks were introduced to the candidates by Jean Vincent Ridon of Sommeliers Academy. In addition he spoke about Cocktail Elements with Amarula Cream Liqueur, Three Ships Whisky & Van Ryn’s Brandy with Sanpellegrino Italian Sparkling Drinks Pompelmo and Tonica Oakwood Extract.
Internationally recognised Sanpellegrino is known worldwide for supporting initiatives in the hospitality area and hosts the S.Pellegrino Young Chef Academy 2022-2023 competition.
Katrin Cross of The Vinotèque Wine Bank which offers a superb selection of premium, well-matured wines, cellared under optimal conditions, and delivered door-to-door on request.
Jean Vincent Ridon of Sommeliers Academy (Wine Steward Judge) 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, in addition he coaches Team South Africa and sits on the exam board of the ASI, the International Sommelier Association, in charge of the certification of sommeliers in 64 countries.
Special thanks to INHOUSE Venue Technical Management
The day at Taj Cape Town was an exceptional one and presented with their inimitable touch of glamour. A red carpet greeted the candidates on arrival and swept them into their first classes which began at 08h30 on the dot with delectable muffins, croissants, biscuits and chilled yoghurt with huge bowls of mandarins and hot cappuccinos all round. At lunch a taste of India was well represented in the mushroom ragout on a delicious biryani.
Thank you to Taj Cape Town and
their entire F&B banqueting team!
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