The day was perfect, elegant, and the lunch sensational! The Maslow at Time Square, Sun International was the stunning home for the climax of our regional Launches. Meeting the candidates this year in Gauteng we were struck by their enthusiasm, warmth and joie de vivre – a big smile was the order of the day with glasses of chilled JC Le Roux Scintilla Méthode Cap Classique.
GM Ruben Gooranah Time Square, Sun International was our perfect host in a most breathtaking setting. Complex Executive Chef Adrian Vaughan and his extremely talented brigade produced an exquisite lunch which received appreciative raves from the guests.
Mike Morritt-Smith (I Love Coffee), Annette Kesler (Showcook), GM Ruben Gooranah Time Square, Sun International and Penguin Random House Author Nancy Gaylard
Sun International’s The Palace of the Lost City F&B Manager Zanele Dlomo and proud Time Square Complex Executive Chef Adrian Vaughan
Jean Vincent Ridon (Sommeliers Academy) with Livhuwani Mapholi (Distell) and Sedzani Nemakhavhani
Keynote Speaker Michael van Deventer of The Vinotèque Wine Bank with Liandrie Koekemoer and Kelly Berry of Distell.
Ten noteworthy years later, we celebrate the Distell Inter-Hotel Challenge through our partners who have been enormously supportive of this initiative which aimed high and continues to do so. We know our young chefs and wine stewards have had the opportunity to grow their skills to expand their careers and move forward in their lives knowing that they have the informed backing of Distell, one of South Africa’s companies that has earned renown internationally and who is committed to young people who are moving upward and onward and expanding their horizons.
Senzo Mlambo (Hot Chef, 54 on Bath, Southern Sun Gauteng Team), Prince Zondo (Wine Steward), Palesa Mokena (Pastry Chef) and Mapaseka Maloba (Waitress)
Southern Sun Gauteng Team ~ Durbanville Hills & Amarula
Mary-Kate Soqaka (Waitress), Raphael Maseko (F&B Floor Manager), Precious Molote (Waitress), Zanele Dlomo (F&B Manager), Tumelo Maoba (Wine Steward), Ruth Padi and Jafta Tshipe (Waiter)
The Palace of The Lost City ~ Nederburg & Three Ships Whisky
Southern Sun 54 On Bath GM Madeleine Roux and Kalpesh Hansjee (Executive Chef 54 on Bath) with Sommelier Germain Lehodey (Food & Wine Pairing Judge), Kelly Berry and Liandrie Koekemoer of Distell. Food & Wine Pairing Judge Sommelier Germain Lehodey is one of a small band of leading sommeliers in South Africa that has the benefit of huge experience internationally which he is able to share with authority.
MC Wendy Coetzee who always has the audience in the palm of her hand. F&B Manager Preshanthan Pillay who was responsible for the supreme sparkle and elegance of the fine table in white damask with clusters of cream lilies. Thoughtful and generous host GM Ruben Gooranah. The final touch from Brenda Wilkinson‘s Rio Largo Olive Estate, a soupçon of fruity olive oil on superb Bio-Wheat milk bread was a pleasure.
Denny Mushroom Consommé | Confit tomato
Herb Gnocchi | Pickled mushrooms
Durbanville Hills Cape Mist Sauvignon Blanc
Nederburg The Winemasters Carignan Grenache Rosé
Distell Inter-Hotel Challenge Chef of the Year 2019 Johandré Grobler, Sindy Teane (Wine Steward) and Chania Morritt-Smith (Showcook), Obakeng Mothibakeledi (Pastry Chef)
Thabang Magampa (Chef)
Time Square, Sun International Mentor Peter John with Sindy Teane (Wine Steward) and Sibusiso Zwane (Barista)
Obakeng Mothibakeledi (Pastry Chef), Bryan O’Connor (Banqueting Manager), Thabang Magampa (Chef), Sindy Teane (Wine Steward), GM Ruben Gooranah, Sibusiso Zwane (Barista), Adrian Vaughan (Complex Executive Chef), Mentors Chef of the Year 2019 Johandré Grobler and Peter John
Time Square, Sun International ~ Nederburg & Amarula
The ‘Distell Inter-Hotel Challenge Chef of the Year 2022’ is set to enjoy a three-week internship with Valor Hospitality with flights to America sponsored by Distell.
Over the years winners have been invited to Long Beach Mauritius (Gert Böcking, Cape Grace – 2013), Taj Mahal Palace India (Zwelithini Tshuma, Radisson Blu Gautrain JHB – 2014), the Shangri-La in Dubai (Charmainne Deacon, Cape Grace – 2015), The Alcron in Prague (Rucita Naidoo, Beverly Hills – 2016), The Marriott Ritz-Carlton Hotel and JW Marriott Marquis in Dubai (Eugene Ramcharan, Beverly Hills – 2017), NH Collection Barbizon Palace hotel, D’Vijff Vlieghen and Grand Hotel Krasnapolsky (Siya Molefe, One&Only Cape Town – 2018), Minor Hotels in Bangkok at Anantara Riverside Bangkok Hotel, Anantara Sathorn Bangkok Hotel and Anantara Siam Bangkok Hotels (Johandré Grobler, Time Square, Sun International – 2019).
A sojourn at the Taj Mahal Palace in Mumbai with Taj Hotels in India is on the cards this October for Ivanna Ganesh (formerly of Beverly Hills) our 2020 Chef of the Year! Flights sponsored by Distell. https://youtu.be/msVjMpUNQCY
Ashleigh Christie of Minor Hotels will announce the destination for the 2021 Chef of the Year, Asanda Khanyile, representing the Southern Sun Elangeni & Maharani to travel in 2023.
Flights sponsored by Distell.
The supreme accompaniment for fine food and noteworthy wines is S.Pellegrino and Acqua Panna, two fine mineral waters that stand the test of time and are a perfect marriage.
Duo of Certified Karoo Lamb | Celeriac purée
Heritage vegetables | Onion jus with Rio Largo Olive Oil
Nederburg Heritage Heroes The Brew Master
Durbanville Hills Collectors Reserve The Lighthouse Merlot
Distell Inter-Hotel Challenge Prize Destination Announcements
Judge John De Canha (Legendary GM) and Mbulelo Duma (Barista) Protea Hotel Fire&Ice! By Marriott Melrose Arch
Donna and Ania Odyniecka of Clearworld with Sanpellegrino, S.Pellegrino and Acqua Panna
Jackie Loubser (SA Olive Association) and Brenda Wilkinson (Rio Largo Olive Estate)
Itumeleng Mogale (Chef), Lindiwe Ncala (Baker), Stanley Skosana (Executive Sous Chef), Lucas Ramokgadi (Pastry Chef and Baker) and Vuyani Mabeleng (Pastry Chef)
The Palace of the Lost City and Sun City Hotel, Sun City Resort ~ Nederburg & Durbanville Hills with Three Ships Whisky
Capsicum Culinary Studio Neo Moshoeu (Digital Marketing Specialist) and Michelle van Gelder-Botha (Campus Head, Rosebank, Capsicum Culinary Studio) who will be hosting the Cook-Off and Service Presentation on Monday 17th October 2022.
Kitso Shongwe (De Hoek Country Hotel), Kagiso Mudau (Wine Steward), Esen Khumalo (Finance Manager), Thapelo Letsogo (Pastry Chef), Thato Makaudi (Barista), Tshepo Tsheole (Chef)
De Hoek Country Hotel ~ Nederburg & Three Ships Whisky
Thapelo Letsogo (Pastry Chef, Baker) and Tshepo Tsheole (Chef)
De Hoek Country Hotel
(Above) Mary-Kate Soqaka (Waitress, The Palace of the Lost City), Stanley Skosana (Executive Sous Chef Sun City), Mbulelo Duma (Barista, Protea Hotel Fire & Ice! Johannesburg Melrose Arch and Charles Maboshigo (Barista, Ivory Manor Boutique Hotel)
Charles Maboshigo (Barista), Derrick Brink (Executive Chef and Mentor), Lona Mngini (Chef), Hazell Mutungura (Wine Steward), Perfect Makarichi (Pastry Chef and Baker)
Ivory Manor Boutique Hotel ~ Pongracz & Van Ryn’s Brandy
Ferdinand Gericke and Natasha Smit (Lancewood)
Lancewood Yoghurt Sorbet | LemonGold® parfait
Senqu River Pistachio mousse | Macerated strawberries
Nederburg Noble Late Harvest
Pongrácz Méthode Cap Classique Brut
Amarula | Van Ryn’s 12 YO Brandy | Avanti Coffee
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