Be Creative, passionate and aware while cooking this year. Choose local ingredients wherever possible and Good quality. Khoisan is the top hand-harvested natural sea salt harvested, dried and packaged with care to enhance your cooking as well as to be used around the kitchen and bathrooms. We wish you a peaceful and prosperous year.
To put it simply, this was a spectacular event with a brilliant turnout. Khoisan Salt was very well represented on some tables and was used by the kitchen when preparing the food. The Food was well presented and tasted delicious.Well done to all candidates who took part as inÂ our eyes they all did a fantastic job.
This was a very successful Day full of Â inspiration and learning new things from experienced chefs ( Chef Kyle Hickman, One & Only(Pastry), Chef Togara Mabharani, Belmond Mount Nelson(demystifying the making of bread & initial mixing) Chef Franck Dangereux, The Foodbarn(French Cuisine using local ingredients) Chef Constantjin, Hatford House, Cooking Trout and chips. This was all rounded off with Christp Pretorius from the Twelve Apostles Hotel & Spa.
Khoisan flakes and fine cooking salt was used to enhance all fine foods presented and was delicious in the tasty Soup and wonderful bread we all had for lunch. Thank you Annette and Chania for organising this as well as to One & Only Hotel for hosting the event.
The final launch is now complete with wine estates pared with the different Hotels. It was wonderful to see all the enthusiasm and taste all the dishes they created enhanced by Khoisan Natural Sea Salt. The tables also had flakes in little bowls. Well done show cookÂ for organising this event !
South Africa, Cape Town; THIS year the One&Only Reaching for Young Stars culinary competition has reached a five-year milestone.
Now in its fifth consecutive year, the One&Only Reaching for Young Stars competition has solidified its reputation as the top culinary event for student chefs and wine stewards in South Africa. One&Only Cape Town not only hosts the competition, with the resortâ€™s kitchens hotting up with creative dishes being prepared by rising stars, but also hosts the much-awaited prize-giving ceremony. One&Only Cape Town General Manager Richard Lyon is duly proud of the resortâ€™s involvement in this competition: “One&Only Cape Town is committed to service excellence and training. This competition only means good things for the hospitality industry, and we are delighted to support these young aspirant chefs and wine stewards in their endeavours.”
Organised by Showcook.comâ€™s Annette Kesler and Chania Morritt-Smith, true champions of furthering the talent of the local hospitality industry, the competition saw talented student chefs vying for the coveted trophy. Kesler elaborates: â€śThe One&Only Reaching for Young Stars is a competition that is designed for young hospitality trainees that is both empowering and inspirational: it boasts top judges; it provides a platform to showcase terrific talent, highlighting the foundation the students receive at these excellent innovative culinary academies. It really is a showcase for what creativity and sheer hard work will achieve, and is a meaningful way to promote our homegrown hospitality industry.â€ť Richard Lyon remarks that Annette Keslerâ€™s hard work and passion for this competition makes it a true success.
MEET THE CONTESTANTS
Twelve chef students entered in duo teams from six hospitality schools. These duos were partnered with six wine steward entrants and then paired with individual wine estates. The aspirant chefs and wine stewards were invited to visit their estates to do wine tastings, learn from winemakers and gain valuable experience of hospitality on a working wine farm. Introducing this yearâ€™s entrants:
Cape Town Hotel School & Villiera
Duo of Chefs: Modeli Kruger & Mathabo Raselo
Wine Steward: ChanĂ© Van Zyl
The Hurst Campus & Oldenburg Vineyards
Duo of Chefs: JandrĂ© Swart & Frikkie Janse van Rensburg,
Wine Steward: Nicole Van Zyl
International Hotel School & Stellar Organics
Duo of Chefs: Nicholas Oliphant & Rossouw Koen
Wine Steward: Micaela Newton
The Private Hotel School & Anthonij Rupert Wyne
Duo of Chefs: Carmen Eksteen & Peter Duncan
Wine Steward: Kudzie Mushure
Silwood School Of Cookery & Fleur Du Cap
Duo of Chefs: Hayley New & CharnĂ© Sampson
Wine Steward: Jason Geduld (Cape Town Hotel School)
South African Chefs Academy & Durbanville Hills
Duo of Chefs: Hannah Staddon & James Wright
Wine Steward: Paballo Lilly Lebeli (Cape Town Hotel School)
After rigorous days of workshops, tastings and expert lectures from partners SAPPO (South African Pork Producersâ€™ Organisation), Lancewood, Rio Largo Olive oil, Khoisan Sea Salt and an orientation session at the One&Only kitchens, the contestants had to devise their menus and refine them in time for the judging day that took place at One&Only Cape Town on 15 September.
Nine top culinary judges conducted a blind tasting on the day. Reuben Riffel (chief judge), David van Staden, Floris Smith, Aubrey Ngcungama, Alan Romburgh, Jerome Peters, Luvo Ntezo, John Jackson, Marieta Human and Penelope Horwood tasted their way through six three-course menus that showcased South African pork in the main dish as well as Lancewood cheeses in innovative and delicious ways. All dishes were expertly paired with wine from partnered estates. Chief judge Reuben Riffel notes: “I’ve seen a distinct improvement over the past five years of this competition in both the quality and presentation of the dishes that students are delivering.â€ť It is clear that One&Only Reaching for Young Stars competition is the premier platform for creating South African hospitality ambassadors.
This is occurring on the 10th and 11th of June at the SA Chefs Academy. Cape Town have 13 Hotels competing who have chosen the most promising and enthusiastic young Chefs. Check out our Facebook and Twitter for more Photos.
â€śTalent, creativity, skill and enthusiasm is what they will be bringing to their menu,â€ť says Annette Kesler, Editor Showcook.com.â€śIn addition we will strive to inculcate the use of excellent and pure ingredients, which we hope will become part of their food philosophy.â€ť Annette particularly praises Khoisan as being an excellent and tasty natural sea salt.
Come and visit our factory shop and be delighted with a large variety of small products as well as Bulk. See our Facebook page for more pics on the factory shop. The West Coast is like a breath of fresh air ! The factory is just half an hour from Langebaan.
5 Reservoir Rd, Velddrif
The local semi-finals of Â S . PELLEGRINO YOUNG CHEFS Â 2015 Â for Africa & Middle East region will take place in Cape Town at South Africa Chefs Academy on the 23rd of February. The 10 finalists will cook their signature dish to win over the jury, for the chance to represent the region in the finals that will take place in Milan, June 2015.
During phase two of the competition, the 10 young and talented finalist chefs under the age of 30, will gather together to compete in a local regional challenges. Each region will have a jury composed of independent top chefs who will taste the signature dishes of the finalists and choose the best one, according to the five Golden Rules: ingredients, skills, genius, beauty, message.
Chefs David Higgs, Joe Barza and Uwe Micheel have been named as the Middle East and Africaâ€™s jury members for the local selection. They will select one finalist from their region to join nineteen other regional finalists for the grand final in Milan in June 2015.