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DEFINING MOMENTS AT THE
ONE&ONLY REACHING FOR YOUNG STARS 
AWARDS CEREMONY

 

 

The One&Only Reaching for Young Stars, the top culinary event for student chefs and wine stewards, celebrates its six consecutive year hosted by the One&Only Cape Town with eight of the Cape’s most prominent cookery schools; Cape Town Hotel School part of the Cape Peninsula University of Technology (CPUT), Capsicum Culinary Studio, Eziko Cooking and Training Centre, The Hurst Campus, International Hotel School, The Private Hotel School, Silwood School of Cookery and the South African Chefs Academy.

 

Natasha Rockman (Tourism Office), GM Richard Lyon (One&Only Cape Town), Deputy Minister South African Tourism Tokozile Xasa and MC & Judge Aubrey Ngcungama

 

One&Only Cape Town General Manager Richard Lyon is proud of the resort’s involvement in this competition:"One&Only Cape Town is committed to service excellence and training. This competition highlights the raising of standards in the increasingly valuable hospitality industry, and we are delighted to support these young aspirant chefs and wine stewards in their endeavours." 

 

The annual prize-giving ceremony took place on 3rd November attended by the who’s who of the culinary cognoscenti with the Deputy Minister Tokozile Xasa presenting a tourism update.

 

 

Rhubarb and Raspberries with Rio Largo Financiers
and Lancewood Mascarpone Crème 
perfectly paired with Braemar House Dessert Wine 
Presented by Demi Filannino & Robin Farr of 

Silwood School of Cookery
 & Hamilton Russell Vineyards 

 

"It is my privilege to share this special moment with you," says Deputy Minister Tokozile Xasa. "It is a beautiful moment in a young person’s life when they have found their passion – their niche in life. You could certainly not have chosen a better industry to pursue your dreams.

 

The vision for South African Tourism is for South Africa to be one of the preferred tourist destinations in the world and to maximize the economic potential of the tourism industry for the benefit of our country and its people. Programmes like these give expression to this. It lends credence to the fact that Tourism is so much more than a destination – it’s about the experience – the South African experience."

 

Chocolate, crème brûlée & hazelnut Entremet
crème fraîche parfait, burnt orange, honeycomb,
 chocolate streusel, white chocolate & orange powder
Pierre Jourdan Tranquille

Presented by Matthew van Duuren & Clair Leathem of the 
South African Chefs Academy (SACA) & Haute Cabrière

 

"To give you a brief snapshot of the state of tourism - The latest Tourism Satellite Account as released by Statistics South Africa indicates that the travel and tourism sector’s direct contribution to GDP was at R111 billion in 2014. Direct employment was at about 680 000 for the same period. Meanwhile the total or combined (direct and indirect) contribution of travel and tourism to GDP as released by the World Travel and Tourism Council was at R375 billion in 2015, with total employment (direct, indirect and induced) at about 1.6 million people. The total combined GDP contribution from travel and tourism was about 9.4% for 2015. Foreign tourist arrivals have done remarkably well in 2016. The total international tourist arrivals recorded for January to August 2016 increased by 14,8% in comparison to the same period in 2015."

 

GM Michael Nel (The Twelve Apostles Hotel & Spa), Debra Algie (One&Only Cape Town), (Right) Winemaker Emul Ross and Talita Engelbrecht (Hamilton Russell Vineyards) with Judge Carolyn Miller-Krogh (Cape Legends) 

 

John van der Westhuizen (Lancewood) with the winning duo of chefs from The Hurst Campus, Andrew Barnard and Lukas Wiese. (Right) Executive Chefs Alfred Henry (Southern Sun Cape Sun) and Rudi Liebenberg (Belmond Mount Nelson) 

 

While Chef Patron Luke Dale-Roberts presented a superb insight into the background of an internationally applauded restaurant. Emphasizing the right values as being an integral part of this industry taking participation to another level and in this way bringing democracy to the kitchen. “Honesty creates trust. Trust creates cohesion. Cohesion creates loyalty.”  

 

 

Carianne Wilson (Silwood School of Cookery) with Nicole Dupper of the Imibala Trust. (Right) Luke Dale-Roberts, currently positioned at 22nd Best Restaurant in the World and Africa’s Best Restaurant for three consecutive years as well as holding No1 position at the annual Eat Out Mercedes Benz Best Restaurant in South Africa for four consecutive years; Luke Dale-Roberts of The Test Kitchen as well as The Pot Luck Club, The Shortmarket Club and Luke Dale-Roberts X The Saxon, reigns supreme in the kitchen!

 

Delectable Sous Vide Pork Loin, carrot, pear & verjuice purée, broad beans, roasted parsnip, crackling, sage & mustard jus presented by the SA Chefs Academy Duo of Chefs; Clair Leathem and Matthew van Duuren. (Centre) Alan and lovely Diana Romburgh

 

Executive Chef & Judge Malika van Reenen (Cape Grace) with Paul Hartmann and Lauren Case (SA Chefs Academy) (Right) Brenda Wilkinson (Rio Largo Olive Estate), Rebecca Hurst (The Hurst Campus) and Judge Marieta Human (SA Pork)

Jenny Handley & Sally-Ann Creed

Jenny Handley (JHP Performance Management) and Sally-Ann Creed (Do see her latest book, The Low-Carb Creed(Centre) Broccoli & Fresh Pea Salad with broccoli mousse, puffed spelt, avocado puree, Lancewood cultured cream, lemon and wasabi dressing paired with Cape of Good Hope Altima Elandskloof Sauvignon blanc 2016 - The Private Hotel School & Anthonij Rupert Wyne, Duo of Chefs Corina van Noordwyk and Samantha Lind. Wine Steward Andrias de Nysschen (Right) Principal Susina Jooste and Aviv Liebenberg (Private Hotel School)

 

Guest speakers; Clare Jeffrey of the Imibala Trust summed up the year’s highlights and gave us a pointer to the future direction that the initiative will be taking while Deon Roets of Capsicum Culinary Studio underscored the importance of the professional cookery academies, their valuable role they play in the job creation, tourism and entrepreneurial activities.

 

Hilary Prendini Toffoli (Freelance), Ann Wallis-Brown (Communications) and Alicia Wilkinson (Silwood) (Right) GM Garry Reed (Southern Sun The Cullinan), Carolyn Miller-Krogh (Cape Legends), Executive Chef Henrico Grobbelaar (Southern Sun The Cullinan), and Adrienne Fromage with Executive Chef Jean-Pierre La Motte (NH The Lord Charles) 

 

Jabulile Dlamini-Qwesha & Berniece Friedmann 
(Right) Jobre Stassen, Michelle Stewart and Chania Morritt-Smith

Ian Manley (Manley Communications), Gaby Palmer (Belmond Mount Nelson) & Deputy GM Gavin Ferreira (The Twelve Apostles Hotel & Spa) (Right) Roxanne and Naushad Khan (The Next 48hOURS) 

 

Our duo of chefs and wine stewards partnered with award-winning winemakers and cellar masters, the teams gaining from a ‘Cellar to Table’ experience with in-depth tastings, while experiencing hospitality on working wine farms; Anthonij Rupert Wyne, Bellingham, Durbanville Hills, Hamilton Russell Vineyards, Haute Cabrière, Linton Park, Stellenzicht and Stellar Organics.

 

David Goette (International Hotel School) and Berenice Barker (Linton Park Wines) (Right) Winemakers Emul Ross (Hamilton Russell) and Guy Webber (Stellenzicht)

 

Confit Pork Belly with smoked sweet potato, candy beetroot and garlic emulsion - a superb match with Durbanville Hills Rhinofields Pinotage 2013 presented at the Cook-Off  by Shanay Roelfse and Janine Gouws of The Capsicum Culinary Studio (Centre) Brigitte Raubenheimer, Chef Anso Brink and Claudia Katz (CEO Capsicum), (Right) Hennie van der Merwe and Isabella Janse van Vuuren (The Hurst Campus) 

 

Eric Bingo & Victor Mguqulwa (EZIKO Cooking & Training Centre, Langa), (Right) Executive Chef Roberto de Carvalho, Phiwokuhle Selomane (CPUT), Executive Chef Alfred Henry (Southern Sun Cape Sun), Thembisile Molose (Principal Cape Town Hotel School part of the Cape Peninsula University of Technology -  CPUT) and Judge & Executive Sous Chef Jerome Peters (One&Only Cape Town)

 

The build up to the main event were workshops and excellent lectures, which took place with Guy Webber of Stellenzicht and Sommelier Luvo Ntezo on wine appreciation, together with our partners; SA Pork with Marieta Human on the broader aspects of versatile pork, John van der Westhuizen of Lancewood, Brenda Wilkinson on award-winning Rio Largo olive oil, Britt Geach of hand harvested Khoisan sea salt and Liesel Pretorius of Avanti on coffee.

 

Seared Norwegian Salmon with a micro fennel salad, dashi jelly, spring onion and chilli oil, cucumber bubbles, sago crackling and a miso curd prepared by the International Hotel School duo of chefs; Nicholas Oliphant and Rossouw Koen while Wine Steward Benjamin Meggitt-Nxumalo paired this dish supremely with Linton Park Sauvignon Blanc 2016 (Centre)  Executive Chef Henrico Grobbelaar (Southern Sun The Cullinan) with Judge Horst Frehse (Right) Cheers to Uschi van Zweel (Haute Cabrière) and Judge Penelope Horwood! 

 

Sally Bosman, Simon Streicher and Marieta Human (SA Pork)
(Right) Aubrey Ngcungama and Andrias de Nysschen 

 

We were fortunate to have the cream of judges. On the culinary side headed by Reuben Riffel with Marieta Human, Horst Frehse, John Jackson and Malika van Reenen. On the wine; Head Sommelier Luvo Ntezo, Penelope Horwood, Aubrey Ngcungama and Carolyn Miller-Krogh with Kitchen Judge, Jerome Peters Executive Sous Chef, setting the stage.

 

Nontando Mposo (Journalist) and Jean-Vincent Ridon (South African Sommeliers Association), (Centre) Twice Baked Cheese Soufflé prepared by Madini Nolusindiso & Unathi Arosi of the Eziko Cooking & Training Centre, Langa while Wine Steward Julian Jansen of CPUT and Guy Webber paired this superbly with Stellenzicht Sémillon Reserve 2009 (Right) Executive Chef Pieter Kruger (Crown National) and Eric Bingo (Eziko)  

 

On the day of the Cook-Off, which took place on 20th September at NOBU, the famous Japanese restaurant at the One&Only, was buzzing with academy principals, winemakers and vitally in the kitchen the contestants looking calm, collected and immaculately groomed, quietly and with great concentration preparing their creative dishes. 

 

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Each culinary academy presented a well-balanced three-course menu, which showcased South African pork as well as Lancewood cheese in innovative and delicious ways, including Rio Largo olive oil and Khoisan sea salt. All dishes were expertly paired within the range of the partnered wine estate.

Britt Geach (Khoisan Sea Salt), winning Duo of Chefs; Andrew Barnard and Lukas Wiese with Principal Rebecca Hurst (The Hurst Campus) and Brenda Wilkinson (Rio Largo Olive Oil) (Right) Winemaker JG Auret (Linton Park) with 1st Prize Wine Steward Benjamin Meggitt-Nxumalo (International Hotel School) 

 


 

Executive Manager Michael Liffmann with Executive Chef Grant Cullingworth of The Westin, Linda de Villiers (Penguin Random House) and Rebecca Hurst (The Hurst Campus) 

 


 

Robertha le Roux and Cliff Keet (AL&CD Ashley)(Centre) Cellar Master Takuan von Arnim (Haute Cabrière) (Right) Wendy and Willem Coetzee

Each year the standard has improved markedly and that is to be applauded. At the same time there is a great spirit of sharing of knowledge and skills among the present academies and the schools that are beginning to make their mark in less privileged communities.

 

The winners have been awarded with superb and generous prizes from One&Only Cape Town, internationally known iconic KitchenAid Africa, monetary prizes from SA Pork, indispensable and valuable prizes from AL&CD Ashley; Global knives and Scanpan cookware, Lancewood’s excellent dessert prizes, Penguin Random House, Rio Largo Olive Oil and Von Geusau Chocolates.

 

 

 

1st Prize Duo of Chefs: Lukas Wiese & Andrew Barnard of 
The Hurst Campus & Stellar Organics and
winner of the ‘Lancewood Best Dessert’!
Presenting the superb prizes Chief Judge Reuben Riffel
and Dr Susanne Reuther of KitchenAid Africa

 

Lukas Wiese did his internship at the Waterkloof Restaurant, which opened his eyes to the level of perfection needed to master his culinary studies. One of the fundamental blocks is to exercise the mind and the body. "I love the industry and enjoy the pressure of service time. I cannot imagine a life outside of the kitchen, however to succeed you need to be patient and determined." 

 

Second year chef student Andrew Barnard of The Hurst Campus says, "I eat therefore I am! I am incredibly passionate about the culinary arts and aspire to be a knowledgeable pastry chef and artisan breadmaker. Over time I have followed many food heroes from Claudia Roden to Chris Erasmus and believe that my philosophy will ultimately help to shape my future."

 

Haddock Parfait with Pea Gel, Red Pepper Caviar,
Red Pepper Purée, Cheese Soil and Tuile de Pain
The Rivers End Chenin Blanc 2015 

Fennel Crusted Pork Tenderloin served with Avanti Coffee 
Glazed Beets, Parsnip Purée, Ash Roast Pear and Prune Pork Jus
The Sensory Collection Grande Réserve Shiraz 2014 

A Mirror Glazed Delice of Lancewood Mascarpone Baked 
Custard & White Chocolate Mousse served with 
Rooibos & Apricot Gelee and Khoisan salted caramelised nuts 
Heaven On Earth Muscat d’ Alexandrie

 

2nd Prize Duo of Chefs: Robin Farr & Demi Filannino
of 
Silwood School of Cookery & Hamilton Russell Vineyards

 

Demi Filannino, who has just been offered a third year position at superb La Colombe, has an artistic talent, which led her to studying interior architecture. However once Demi graduated she decided to pursue her passion, which was for cooking. Her attention to detail combined with her innate sense of taste and flavour has made her perfectly suited to a fine dining kitchen. After completing her Silwood course she would like to travel and gain the experience needed to open her own restaurant. 

 

Robin Farr always knew that he wanted to be a chef as his fascination was with all things culinary. To achieve this he worked overseas to save enough money to study at Silwood. His travels took him to France, Italy, England and Thailand working as a deck hand on the super yachts. He has a natural affinity for fine dining cuisine and has mastered the technical skills with ease as well as having a natural flair with flavour combinations and presentation. He will complete his third year at the Test Kitchen under celebrated Luke Dale-Roberts. This should enable him to work internationally at top restaurants - he will no doubt be aiming at those with a Michelin star or two! 

 

Beetroot Cured Yellowtail with Crispy Dune
Spinach and Ceviche in its Tiger’s Milk
Ashbourne Sauvignon Blanc Chardonnay 2016

 

Braised Pork Belly and Pork Head Torchons with Gooseberry
Jus, Sago “Crackling” and Parma Pommes Anna
Hamilton Russell Vineyards Pinot Noir 2015
& Hamilton Russell Vineyards Chardonnay 2015

 

Rhubarb and Raspberries with Rio Largo Financiers
 and Lancewood Mascarpone Crème
Braemar House Dessert Wine

 

3rd Prize Duo of Chefs: Clair Leathem & Matthew van Duuren 
of the 
South African Chefs Academy (SACA) & Haute Cabrière

 

Matthew van Duuren’s interest in food began after school during travels to Thailand and Russia. "I began to see food in a different light," he says, "and found that with a strong cultural and emotional attachment food is an utterly engrossing subject. For the future I am exploring the opportunities on working in Asia and the United States as a Chef and eventually would like to start a venture of my own." 

 

Clair Leathem who is currently studying at the SA Chefs Academy completed an Honours in Geography and Environmental studies. "However," she says, "my passion for cooking has led me back to studying for a diploma in Culinary Arts. I sincerely believe that food is one of the most important factors that bring people together and I have a huge respect for different cultures and would like to travel and learn more about the cuisines of the world. Both the hot and pastry kitchens are completely different, requiring a diverse set of skills. Fortunately I enjoy both! 

 

Braised Pork cheek ravioli garlic purée, mushroom, leek,
roasted celeriac, smoked pork velouté
Haute Cabrière Chardonnay Pinot Noir 2015

 

Sous Vide Pork loin, carrot, pear & verjuice purée, 
broad beans, roasted parsnip, crackling, sage & mustard jus
Haute Cabrière Pinot Noir Reserve

 

Chocolate, crème brûlée & hazelnut Entremet
crème fraîche parfait, burnt orange, honeycomb,
 chocolate streusel, white chocolate & orange powder
Pierre Jourdan Tranquille

 

 

1st Prize Wine Steward: Benjamin Meggitt-Nxumalo
International Hotel School (IHS) & Linton Park with
Judge & Head Sommelier Luvo Ntezo (One&Only Cape Town)

 

Benjamin Meggitt-Nxumalo has always been fascinated by viticulture and the art form that surrounds it. Most important he is willing to extend his knowledge and skills and put them to a practical test. For 21 years he lived in Mbabane Swaziland where he grew up admiring the hospitality industry and by watching his mother and father both successfully navigate their own individual businesses. His hope for a future in the industry is to rise to ongoing challenges and to be respected for past and future achievements. 

 

 

2nd Prize Wine Steward: Carl van Niekerk, Cape Town Hotel School part of The Cape Peninsula University of Technology (CPUT) & Bellingham Wines
Winemaker Niel Groenewald and Margeurite Nel (Bellingham)

 

The Cape Town Hotel School, part of the Cape Peninsula University of Technology (CPUT), is where Carl van Niekerk is completing his second year in Food & Beverage Management. Although film and video technology was his major interest he has decided to rather pursue his life long passion for food and wine. Right now he is set to become a top class sommelier and completing his diploma.  

 

 3rd Prize, a tie between Andrias De Nysschen of The Private Hotel School & Anthonij Rupert Wyne and Julian Jansen Cape Peninsula University of Technology – Cape Town Hotel School Granger Bay (CPUT) & Stellenzicht

 

Andrias de Nysschen is currently completing his third semester for the two year Advanced Certificate in Hospitality Management.

"I hope to one day be involved with Virgin Ltd. Edition properties. Why? Because the ethos and vision fall much in line with the type of person that I am," he explains.

  

Capable Julian Jansen, who partnered with Eziko on the Wine Steward side working with Guy Webber, is completing his Management course and is in his second year at CPUT. Julian has always been enthusiastic about cooking, at the same time he has always had a penchant for acting, but practically his ambition is to become involved in hoteliering in the future. 

 

 

Special thanks to AVANTI Coffee 
& JONATHAN SHER of BANKS R&L HIRING banksrl.com

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