On the day of the Cook-Off this fabulous resort’s kitchens are hotting up with creative dishes being prepared by the rising stars. The celebrated prize-giving ceremony will take place Thursday, 3rd November attended by the who’s who of the culinary cognoscenti.
Over time the contestants had to devise their menus and refine them in time for the judging day that is taking place at One&Only Cape Town on 20th September.
TEN top culinary judges headed by Reuben Riffel with Marieta Human, Horst Frehse, Malika van Reenen for dessert and on the wine side judges; Penelope Horwood, Aubrey Ngcungama, Luvo Ntezo and John Jackson. Food & Wine Pairing Judge Carolyn Miller-Krogh with Kitchen Judge, Jerome Peters, Executive Sous Chef setting the stage. Each school prepared a three-course menu that showcased South African pork in the main dish as well as Lancewood cheese in innovative and delicious ways. All dishes expertly paired with their chosen wines.
Who is in the mix?
Cape Peninsula University of Technology – Cape Town Hotel School Granger Bay (CPUT) & Bellingham Wines
Duo of Chefs: Roxanne Coveney-Winter & Nicholas Fabré
Wine Steward: Carl van Niekerk
Biography Carl van Niekerk: Carl is a scuba diving enthusiast and 2nd year food and beverage management student at the Cape Town Hotel School. After obtaining a diploma in film and video technology and working on various film projects, he decided to pursue his lifelong passion for food and wine by going back to university. He has discovered an unquenchable desire to become a top class sommelier and one day completing the Master Sommelier diploma.
Capsicum Culinary Studio & Durbanville Hills
Duo of Chefs: Janine Gouws & Shanay Roelfse
Wine Steward: Jason Frans (CPUT)
Biography Jason Frans: Jason is a second year student who attends at the Cape Peninsula University of Technology CPUT who studies Food and Beverage Management National Diploma. He has gained experience at the Cape Sun hotel working as Food&Beverage and In-service training at the Pepper Club Hotel & Spa. He also attended World Skills Programme with College of Cape Town in his extra time Jason enjoys cooking and getting fit with soccer.
Eziko Cooking & Training Centre, Langa & Stellenzicht
Duo of Chefs: Lubuzo Chulekazi & Madini Nolusindiso
Wine Steward: Julian Jansen (CPUT)
Biography Julian Jansen: Julian is an accommodation management second year student at the CPUT Cape Town Hotel School. He loves cooking, is a qualified actor and hopes one day to own a hotel and to pursue his acting career. He is an outspoken individual, well-mannered and a confident person, he aims to please and is very helpful and friendly. He is fun to be around and well-liked.
The Hurst Campus & Stellar Organics
Duo of Chefs: Lukas Wiese & Andrew Barnard
Wine Steward: Amy Laubscher
Biography Amy Laubscher: After Amy Laubscher, a 20 year old Hospitality Management student at The Hurst Campus matriculated, she left the West Coast to study in the picturesque Boland.
“On reflection, I know that it was one of the best decisions I had ever made learning so much about the industry I love, the people and myself. During the course of my studies, I have developed and grown as a person and young professional,” Amy says. “I have developed a passion for wine making, tasting, culinary arts and great service and now have an interest in brandy making. I am goal driven and believe that passion and hard work are going to be the winning recipe for my success. Being able to participate in this competition fills my heart with a tremendous amount of joy and excitement.”
International Hotel School (IHS) & Linton Park
Duo of Chefs: Nicholas Oliphant & Rossouw Koen
Wine Steward: Benjamin Meggitt-Nxumalo
Biography Benjamin Meggitt-Nxumalo: Benjamin Meggit-Nxumalo is a first year student currently studying a diploma in hospitality management at the International Hotel School in Cape Town South Africa. For the 21 years he has lived in Mbabane Swaziland he has grown up admiring the hospitality industry. He learned to love the industry and management by watching his mother and father both successfully navigate their own individual businesses accomplish effective management in their fields respectively. His hope for his future in the industry is to continually challenge himself to learn and be respected for past and future achievements. He has always been fascinated by viniculture and the art form surrounding it. He is willing to push his knowledge and skills and put them to a practical test.
The Private Hotel School & Anthonij Rupert Wyne
Duo of Chefs: Corina van Noordwyk & Samantha Lind
Wine Steward: Andrias De Nysschen
Biography Andrias De Nysschen: Andrias is currently completing his 3rd semester of the 2 Year Advanced Certificate in Hospitality Management. After my childhood dream of becoming a dinosaur became impossible, I decided to try my hand at a degree in Viticulture & Oenology at the University of Stellenbosch. However after starting the course, it didn’t seem to be the right occupation for me. After I decided to leave the university, I spent half a year working in a few restaurants to earn myself some money. I eventually came to a point in my life where I had to make a decision. Continue with my studies? Or start working full time. I then remembered a friend of mine telling me about a hotel school she studied at that she really enjoyed. After being exposed to the industry for a while, and enjoying it, I decided that I will start a new at the Private Hotel School. When it comes to a dream or an ambition, I hope to one day be running (or at least high up) in the Virgin Limited Edition properties. The reason why I want to work for them is because the ethos and their vision fall very much in line with the type of person I am; a people person, that always takes into consideration not only the people I am serving but also the people I work with day in and day out.
Silwood School of Cookery & Hamilton Russell Vineyards
Duo of Chefs: Demi Filannimo & Robin Farr
Wine Steward: Prudence Nxumalo (CPUT)
Biography Prudence Nxumalo: Prudence is a second year student who studies Professional cookery. She currently is doing her National Diploma at the Cape Peninsula University of Technology. She has gained her experience through working in industry in different parts of the kitchen and also in front of house. She did her 6 month placement in Mpumalanga at Lion Sands private game reserve. She likes taking on new challenges and learning every step of the way; she is also passionate about what she does and is a good team player.
South African Chefs Academy (SACA) & Haute Cabrière
Duo of Chefs: Matthew van Duuren & Clair Leathem
Wine Steward: Kelly Julie (CPUT)
Biography Kelly Julie: Kelly is a second year student and she does professional cookery. She studies at Cape Peninsula University of Technology. She has experience in working in industry and in various sections of the kitchen such as, working in the pastry kitchen, banqueting kitchen, breakfast kitchen to name a few. Kelly was placed at Fancourt Golf Estate in George. She enjoys working under pressure and tries to learn new things, whilst being challenged.
Very special thanks to very special people
Jerome Peters (Executive Sous Chef,
ONE&ONLY Cape Town and his team at NOBU)
AL&CD ASHLEY
www.alcdashley.co.za
JONATHAN SHER of BANKS R&L HIRING
banksrl.com