Tag: naushad khan
 
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ONE&ONLY REACHING FOR YOUNG STARS
GALA AWARDS CEREMONY 2017 

 

The Awards event is hosted at One&Only Cape Town where General Manager Richard Lyon says, "We are proud to be involved in the Young Stars as the competition highlights training and mentorship. One&Only is committed to excellence and the raising of standards in the increasingly valuable hospitality industry. We are delighted to support these young bakers, aspirant chefs and wine stewards in their vital careers going forward." 

 

 

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SOCIAL PAGES! CAPE TOWN LAUNCH

CAPE LEGENDS INTER HOTEL CHALLENGE 

Minister of South African Tourism Marthinus van Schalkwyk, our Keynote Speaker
with 
Charmaine Gola and Zodwa Hlatshwayo
(Blogger On Line Radio
 www.bloggeronlineradio.co.za)
 

Our stunning launch in Cape Town took place at the Taj where they recently unveiled their new historic ‘Reserve’ ABC Banking Hall Est. 1927, set to become one of the Cape’s new most stylish venues. 

 

 

(From left to right: Front) Sandile Mnyuka (Birkenhead House), Brian Braite Nhlanhla Mahlangu (The Twelve Apostles Hotel & Spa), Michelle Grimbeek, Mercy Mwai (One&Only Cape Town), Junior Moyo (Queen Victoria), Marlvin Gwese (Cape Grace) 

(Back) Ndaba Dube (Vineyard Hotel), Jean Claude Jacobs (Radisson Blu Waterfront), Chris de Klerk of Cape Legends who is both overall mentor and Judge this year, Robert Abrahams (Southern Sun The Cullinan & Southern Sun Waterfront - Tsogo Sun) 

 

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OUT TO LUNCH AT TAJ CAPE TOWN

 

A Chef’s Table with Executive Chef Shyam Longani of renowned Taj Cape Town and Executive Sous Chef Harpreet Kaur of the Bombay Brasserie with Cape Legends and Zonnebloem’s Cellar Master Deon Boshoff, introducing their candidates for the Inter Hotel Challenge.

 

  

Executive Sous Chef of Bombay Brasserie Harpreet Kaur with Candidate Chef Shu-Aib Bassier and Executive Chef Shyam Longani. Taj Sommelier Tatiana Marcetteau with Zonnebloem’s Cellar Master Deon Boshoff and Candidate Wine Steward Ayanda Mkune 

 

On the Menu showcasing Executive Sous Chef Harpreet Kaur’s fine hand with contemporary Indian cuisine… A tantalising start of pastry shells with asafoetida spiced fresh peas with a light homemade yoghurt raita and mint chutney. A witty dish that pairs excellently with the Zonnebloem Sauvignon Blanc with hints of green pepper, a slight tartness of gooseberries and the richness of green fig. 

  

 

 

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