The Cape Grace Reaching for Young Stars Cook-Off & Service Presentation, annually hosted by the International Hotel School, took place on Saturday 11th May with an enthusiastic high calibre panel of judges:
Food: Jocelyn Myers Adams, Debbie Hall, Elsa van der Nest, Lorraine Meaney, Craig Hibbert and Alexandre Barrière Izard
Wine and spirit service: Penelope Horwood and Sommelier Marlvin Gwese
Wine and food pairing: Wanda Cronje (CWM) and Winemaker Guy Webber
Kitchen skills: Julietta e Silva Overmeyer and Cody Dodgen
Barista: Tarryn van der Toorn, Wayne Abrahams and Paddington Chivare
~ HONOURING EXCELLENCE: ANNOUNCING THE WINNERS ~
Hot Chefs:
1st: Huwitt Strydom CAPSICUM CULINARY STUDIO
2nd: Gillian Zenda CTIA – CHEFS TRAINING & INNOVATION ACADEMY
3rd: Mzimasi Gontshi COOKTASTIC
Pastry Chefs:
ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR: Kayla Reinders INTERNATIONAL HOTEL SCHOOL
2nd: Tshwanelo Koosentse CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT
3rd: Tshepang Chauke CTIA – CHEFS TRAINING & INNOVATION ACADEMY
Beverage Students:
1st: Danièle Strydom CTIA – CHEFS TRAINING & INNOVATION ACADEMY & NEETHLINGSHOF
2nd: Bongani Zazaza SUPERYACHT CULINARY ACADEMY & STELLENZICHT
3rd: Nuraan Hendricks FALSE BAY TVET COLLEGE & SIMONSIG
Bakers:
KITCHENAID AFRICA YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Ryan Flandorp CAPSICUM CULINARY STUDIO
2nd: Anele Velem NORTHLINK TVET COLLEGE
3rd: Amyna Salomo COOKTASTIC
Baristas:
AVANTI SA YOUNG STAR BARISTA OF THE YEAR: Aqeel Hoosain FALSE BAY TVET COLLEGE
2nd: Thomas Lidstone INTERNATIONAL HOTEL SCHOOL
3rd: Clinton Stroebel CTIA – CHEFS TRAINING & INNOVATION ACADEMY
Food & Wine Pairing:
Starter: Chef Gillian Zenda & Beverage Student Danièle Strydom CTIA – CHEFS TRAINING & INNOVATION ACADEMY with NEETHLINGSHOF
Chive Gnocchi | Denny Mushroom Purée | Confit Shiitake Mushrooms | Pickled Shimeji | Parmesan Foam | Roasted Cashew Nuts | Rio Largo Sage Infused Olive Oil | Crisp Sage
~ Neethlingshof Chardonnay 2023 ~
Main: Chef Musa Ntantiso & Beverage Student Nkosikhona Sandi CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT with VAN LOVEREN
WWF Green List Sea Bass fillets | Potato Croquettes stuffed with Hartlief Lamb Bacon | Pea Purée | Grilled Asparagus | Lemongrass Cream Sauce
~ Van Loveren Christiena Trousseau Chardonnay 2023 ~
Dessert: Pastry Chef Kayla Reinders & Beverage Student Nicole Boland INTERNATIONAL HOTEL SCHOOL with KLEINE ZALZE
Lancewood ClemenGold Coulis | Rooibos Crème Diplomat | Früt Almond Sponge | White Chocolate Mousse | Honeycomb Tuille | Honey Italian Meringue
~ Kleine Zalze Project Z Sweet Fortified NV ~
ACKNOWLEDGEMENTS:
Wine Academy Top Results include –
Musa Ntantiso – 96%
Nuraan Hendricks – 93%
Nkosikhona Sandi – 90%
Nicole Boland – 89%
Clinton Stroebel – 88%
Danièle Strydom – 87%
Huwitt Strydom – 87%
Ashley September – 85%
Kenny Chivandire – 82%
Gillan Zenda – 79%
Luke Watkins – 75%
Bryan Rogers – 75%
Mivuyo Somlota – 72%
Heidi Duminy, the Principal of the Cape Wine Academy, expresses her enthusiasm, stating, “We at the Cape Wine Academy are thrilled to provide an introduction to South African wine to these promising individuals in the hospitality and tourism industry. Our aim is for this course to ignite a lifelong curiosity, driving them to delve deeper into our world-renowned Cape wines and to explore the numerous professional opportunities the wine industry offers, both in South Africa and worldwide. We wholeheartedly encourage the talented and bright candidates of 2024 to continue their journey up the wine education ladder, indulging in swirling, sniffing, and tasting as they progress along their professional and personal career paths. As future leaders, they hold immense value as esteemed ambassadors for South African wine.”
DELECTABLE DENNY STARTER: Chef Huwitt Strydom CAPSICUM CULINARY STUDIO
Bio-Wheat Ravioli | Denny Shiitake Mushroom and Goat’s Cheese | Rio Largo Sage and Lime Green Oil | Denny Shiitake Mushroom Espuma | Sautéed Shiitake Mushroom | Anthonij Rupert Wyne Truffle
~ Anthonij Rupert Wyne Cape of Good Hope Riebeeksrivier Chenin Blanc 2023 ~
BEST HARTLIEF LAMB BACON MAIN COURSE: Chef Gillian Zenda CTIA – CHEFS TRAINING AND INNOVATION ACADEMY
Smoked Hartlief Lamb fat wrapped in Lamb Bacon | Butter Bean Purée | Smoked Corn Brûlée | Sofritto | Paprika Rio Largo Olive Oil | Zucchini Ribbons
~ Neethlingshof Gewürztraminer 2023 ~
ULTIMATE LANCEWOOD DESSERT: Kayla Reinders International Hotel School
Lancewood ClemenGold Coulis | Rooibos Crème Diplomat | Früt Almond Sponge | White Chocolate Mousse | Honeycomb Tuille | Honey Italian Meringue
~ Kleine Zalze Project Z Sweet Fortified NV ~
Kayla Reinders says, “This dessert is very close to my heart. I have put a lot of thought into every element on this plate. The honey originates from my childhood holiday destination – Gansbaai. I grew up with rooibos tea and really wanted to add local, Western Cape ingredients that are special to me. I am truly passionate about food and grateful that I could add a bit of myself to this plate.”
BEST MARBLE CAKE: Tshepang Chauke CTIA – CHEFS TRAINING AND INNOVATION ACADEMY
Best KWV Brandy VS Cocktail Presented by Danièle Strydom CTIA – CHEFS TRAINING & INNOVATION ACADEMY
CHEESECAKE BRANDY COCKTAIL – See Facebook
Best KWV Imagin Gin Cocktail Presented by Nicole Boland INTERNATIONAL HOTEL SCHOOL
C.H.A.N.G.E. – Cocktail Harnessing Awareness of Nature’s Grand Ecosystem – See Facebook
BEST FRÜT SA BREAKFAST SMOOTHIE: Nuraan Hendricks FALSE BAY TVET COLLEGE
POT OF GOLD – See Facebook
SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS: Chef Kenny Chivandire INTERNATIONAL HOTEL SCHOOL and Pastry Chef Muhammad Mollagee CAPSICUM CULINARY STUDIO
RIO LARGO YOUNG ACHIEVER: Kenny Chivandire INTERNATIONAL HOTEL SCHOOL
MOST PROMISING CHEF: Musa Ntantiso CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT
BEST TEAM PRESENTED BY WWF SA: Kenny Chivandire, Kayla Reinders, Thomas Lidstone, Nicole Boland and Zakaria Abrahams INTERNATIONAL HOTEL SCHOOL
Generous suppliers of superb local ingredients made this competition possible and what was even more appreciated was the degree of participation and keen interest during the various workshops. Very special thanks to Avanti Coffee, Bio-Wheat, ClemenGold®, Imagin, Denny Mushrooms, Früt SA, KWV Brandy, Lancewood, Lurpak Butter, Chorizo and the newly launched Namibian Lamb Bacon and by Hartlief Continental Meat Products and Farmer’s Meat Market, a division of Ohlthaver & List Group. and Rio Largo Olive Oil. Showcook has been known for introducing top professionals in their field to engage with young people. The competition provides an exceptional foundation for learning and personal development.
Congratulations all round to all the participating teams!
CAPE TOWN HOTEL SCHOOL, PART OF THE CAPE PENINSULA UNIVERSITY OF TECHNOLOGY, CPUT & VAN LOVEREN FAMILY VINEYARDS
CAPSICUM CULINARY STUDIO & ANTHONIJ RUPERT WYNE
CHEFS TRAINING & INNOVATION ACADEMY, CTIA & NEETHLINGSHOF ESTATE
COOKTASTIC & KWV WINES
FALSE BAY TVET COLLEGE & SIMONSIG WINE ESTATE
INTERNATIONAL HOTEL SCHOOL & KLEINE ZALZE WINE ESTATE
NORTHLINK TVET COLLEGE & SUTHERLAND VINEYARDS
SUPERYACHT CULINARY ACADEMY & STELLENZICHT WINES
EXCEPTIONAL PRIZES
“The overall winning hot chef for this year’s ‘Cape Grace Reaching for Young Stars’ Huwitt Strydom has been awarded the superb opportunity of a working visit to France for three months with Alzea and InternAfrika,” says Director Alexandre Barrière Izard. “During this visit, they will undertake an internship at a top hotel in Paris, receive a monthly allowance, along with flights, visa, medical travel insurance, accommodation, and full board included.”
MLT Car Hire & Tours will provide the airport transfer for Huwitt Strydom. Upon his return from France and America he will be invited to take up a three week internship at Cape Grace.
A stunning opportunity has been awarded to the Cape Grace Reaching for Young Stars 1st and 2nd Hot Chefs of the Year; Huwitt Strydom and Gillian Zenda plus the ‘Most Promising Chef’ Musa Ntantiso and the ‘Rio Largo Young Achiever’ Kenny Chivandire, and a new position for the winning beverage student, Danièle Strydom have each received a once-in-a-lifetime offer: a five-month stay and superb working experience in Cape Cod in 2025, Massachusetts, at Winslow’s Tavern — a top heritage restaurant in a historic Federalist building in scenic Wellfleet with Chef Patrons Phillip & Tracey Hunt. With 170 seats, this acclaimed restaurant boasts a talented international brigade of chefs and front-of-house, bar managers who thrive on collaboration, camaraderie, a fast pace, and high volume — all while creating a signature all-American seasonal menu heavily influenced by coastal cuisines.
The winning Beverage Student of the Breakfast Smoothie Nuraan Hendricks received a gorgeous Yonanas from Früt SA!
The ’Ultimate Lancewood Young Star Pastry Chef of the Year’ Kayla Reinders is invited to experience a three-months internship in France, the home of fine patisserie at the exquisite Château La Creuzette in Boussac. A ravishing prize where she will continue to broaden their culinary skills and at the same time absorb incomparable French flair. Flights courtesy of Lancewood with a R5000 cash prize to assist with VISA and Travel Insurance. She also received an embroidered warm jacket from ClemenGold.
Wonderful prizes for all the winners from Dr Susanne Reuther of KitchenAid Africa 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. 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 ScanPan Excellent Kitchen Practice Award ~ Highfield Level 3 Food Safety for Catering. The hot kitchen Kenny Chivandire and pastry kitchen Muhammad Mollagee will each receive a training course from June Steenekamp of Didactix for the Level 3 Food Safety for Catering Qualification. This qualification is designed to assist learners who wish to progress to higher or supervisory level within a food catering business. The qualification is ideal for ensuring compliance with the law.
Topics covered include:
Ensuring compliance with food safety legislation
The application and monitoring of good hygiene practice
How to implement food safety management procedures
The application and monitoring of good practice regarding contamination, microbiology and temperature control
About Highfield: Highfield was founded in 1982 and is a global leader in compliance and work-based learning, and vocational qualifications. They offer over 400 qualifications and work with over 40,000 global employers, training providers and tutors in over 100 countries. They are one of the most recognizable awarding organisations in the UK and are one of the top four awarding bodies. They are regulated by Ofqual, Qualifications Wales, and CCEA regulations. Some of their clients include Nestle, Shell, BP, Jumeirah Hotel, Emirates Palace, Emirates Airlines, British Airways, Qatar Airways, Marks and Spencer, PepsiCo and McDonalds.
Further generous prizes from Anthonij Rupert Wyne, Imagin Classic Gin, ClemenGold®, Kleine Zalze, KWV Brandy, KWV Wines, Neethlingshof, Simonsig, Stellenzicht, Sutherland Vineyards and Van Loveren Family Vineyards.
Cash prizes and vouchers from AL&CD Ashley, Lancewood, Rio Largo Olive Oil, Früt SA, Avanti Coffee SA, InUWell – Institute of Universal Wellcare Books for life from Penguin Random House. The last word in delectable prizes from Von Geusau Chocolates.
The 2024 floating Sustainability Awareness Trophy is awarded to the International Hotel School by Pavitray Pillay, Environmental Behaviour Change Practitioner & WWF-SASSI Manager
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