Showcook has been known for introducing top professionals in their field to engage with young people. Food Judge George Jardine, Executive Chef Mount Nelson, A Belmond Hotel, Cape Town says, “It is crucial for every young individual in the industry to make investments in their future, and regardless of the outcome, this competition provides an exceptional foundation for learning and personal development.”
SA Chefs Association Judge Joceyln Myers Adams provided her valuable skills. We appreciate the cooperation and interest that is being shown by the SA Chefs Association. What we see as a future objective is the entering of one of our major star pastry and hot kitchen chefs winning a place on the SA Culinary Olympic Team.
The categories this year encompassed a wide field including bakers, barista, beverage, chefs and patisserie. The candidates drawn from various academies partnered with winemakers from some of our great wine estates.
The Reaching for Young Stars Cook-Off & Service Presentation, annually hosted by the International Hotel School, took place on Saturday 27th May with an enthusiastic high calibre panel of judges:
Food: Jocelyn Myers Adams (Food Jams & The South African Chefs Association), George Jardine (Executive Chef Mount Nelson, A Belmond Hotel, Cape Town), Craig Hibbert (Executive Sous Chef The Vineyard Hotel), Debbie Hall (The Hall Collection) and Togara Mabharani (multiple-award winning Master Baker at I Love Coffee Training Academy)
Wine and spirit service: Penelope Horwood (Communications Specialist), Jarryd Lind (Assistant Food & Beverage Manager, Mount Nelson) and Distell Inter-Hotel Challenge Wine Steward of 2020 Keegan Terry (Sommelier, Lounge Manager Mount Nelson, A Belmond Hotel, Cape Town)
Wine and food pairing: Guy Webber Winemaker Hill&Dale and Marlvin Gwese Group Sommelier Newmark Hotel & Reserves
Kitchen skills: Julietta e Silva Overmeyer (Capsicum Culinary Studio Alumnus, Kitchen Dragon) and Cody Dodgen (Head of Department – Culinary Arts and Patisserie, Cape Town Campus, International Hotel School)
Barista: Tarryn van der Toorn, Paddington Chivare and Wayne Abrahams of Avanti Coffee SA
The candidates drawn from various academies were fortunate to be partnered with prominent winemakers from great wine estates of the Cape who were both forthcoming and encouraging. Giving our blossoming students inspiration for a possible career in wine.
THE TEAMS
SUPERYACHT TRAINING ACADEMY & ERNIE ELS WINES
Celebrated Winemaker Louis Strydom with Bongani Zazaza (Beverage & Barista), Nolene Swart (Pastry Chef & Baker) and Brett Nussey of Superyacht Training Academy at Ernie Els Wine Estate.
THE HURST CAMPUS & BEYERSKLOOF
THE PINOTAGE ASSOCIATION
Prince of Pinotage Beyers Truter introduces The Hurst Campus team; Inge Esterhuizen (Baker) with Assistant Winemaker Buddy Hendricks, Michelle Wiehahn (Pastry Chef), Rachel Cilliers (Beverage), Tadiwanashe Mwendamberi (Chef), Lee-Roy Arendse (Barista) at Beyerskloof, The Home of Pinotage!
CAPSICUM CULINARY STUDIO & KWV WINES
Capsicum Culinary Studio team Munkeu Chuunga (Chef) and Kirsti Klein (Beverage) with multi-award winning KWV Winemaker Izele van Blerk at KWV Emporium in Paarl
I LOVE COFFEE TRAINING ACADEMY & STELLENZICHT WINES
Annadia van der Merwe (False Bay TVET College)
with Stellenzicht Winemaker L’Ré Hughes
FALSE BAY TVET COLLEGE & NEETHLINGSHOF ESTATE
False Bay TVET College representatives; Lee Peploe (Beverage & Barista), Danielle Davenhill (Pastry Chef & Baker) and Bilqees Domingo with accomplished oenologist De Wet Viljoen at Neethlingshof.
COOKTASTIC & KLEINE ZALZE WINE ESTATE
Nosiphiwo Buyeye (Chef), Cooktastic Founder Mbuyi Jongqo with Hanri Ferreira (Kleine Zalze Junior Winemaker), Gugulethu Gamede (Beverage Student) and Priscilla Mazibuko (Pastry Chef) at the beautiful prestigious Kleine Zalze Wine Estate.
CHEFS TRAINING & INNOVATION ACADEMY (CTIA)
& VAN LOVEREN FAMILY VINEYARDS
Acclaimed Winemaker Jacques Cilliers with Gerald Gous (Beverage) CTIA – Chefs Training & Innovation Academy and Sibella Barnard (Chef)
INTERNATIONAL HOTEL SCHOOL & SIMONSIG WINE ESTATE
Asst. Winemaker Frank Slabbert and Catherine Yorke-Hart (Marketing Coordinator) with International Hotel School’s Cody Dodgen HOD Culinary Arts & Patisserie, Natasha Page, Chef Lecturer Mikhael Snayer, Brendon Newengo (Chef), Marco Guerra (Beverage Student), at Simonsig Wine Estate, the Home of Malan Family Wines
CAPE TOWN HOTEL SCHOOL, PART OF THE CAPE PENINSULA UNIVERSITY OF TECHNOLOGY, CPUT & LA MOTTE WINE ESTATE
La Motte renowned Cellarmaster Edmund Terblanche, Jacqueline Linde and Chania Morritt-Smith with Cape Town Hotel School, Faculty of Business and Management Sciences, Cape Peninsula University of Technology Team Mentors; Lidas Ncube, Bongani Tyhali, Heidi Janse van Rensburg and Danielle Barkhuizen with Shadia Mama (Beverage), Thema Maleka (Baker), Chuma Cetywayo (Chef) and Puseletso Ndlela (Pastry Chef)
Suppliers of superb local ingredients throughout the competition: Avanti Coffee, Bio-Wheat, ClemenGold®, Cruxland Gin, Denny Mushrooms, Früt SA, KWV Brandy, Lancewood, Lurpak Butter, Namibian Lamb by Hartlief Continental Meat Products and Farmer’s Meat Market, a division of Ohlthaver & List Group and Rio Largo Olive Oil.
