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.
It was a wonderful Day full of meeting new people and friends. This competition has eight cooking schools presenting candidates to cook a three coarse dish using Khoisan Sea Salts, Rio Largo Olive Oil, Pork and Lancewood cheese. They also have to pair dishes with wines. The Orientation is to hand over ingredients for them to cook with and to give all candidates tips and information. Good Luck to all the young Chefs !!
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 !
The launch took place at The Twelve Apostles Hotel & Spa with candidates from Belmond Mount Nelson, Radisson Blu Waterfront, Taj Cape Town and the Westin. Incredible Venue, delicious food enhanced with Khoisan Sea Salt which was well presented.Â
Well Done to All for a spectacular 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 resortâs 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 resortâs 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.comâs 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: âThe 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 Richard Lyon remarks that Annette Keslerâs 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 yearâs 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 It is clear that One&Only Reaching for Young Stars competition is the premier platform for creating South African hospitality ambassadors.
Khoisan Sea Salt Flakes and cooking salt as well as Seaweed Salt where used as an essential ingredient by Chefs during competition as well as Â at the 14th August 2015 Cape Legends Inter Hotel Challenge Awards Evening.Â The third annual Cape Legends Inter Hotel Challenge, sponsored by Cape Legends fine wines, culminated in a glittering awards celebration at the Southern Sun Cape Sun, Friday 14th August 2015. Individual hotels conceptualized table settings in âShades of a Diamondâ judged by Flower Walker (Petals Group) and Debbie Hall (Hall Collection). This is a national initiative with 25 hotels from the Cape to Gauteng, Port Elizabeth and KwaZulu-Natal on board, all part of a remarkable family of top hotels known for style and gracious expertise. This is a unique occasion, an event that is owned by the hotels themselves, which is viewed by them as the Hotel Oscars! It is encouraging to see that mentorship, recognition of talent and enthusiasm has resulted in upliftment, a part of the Cape Legends Inter Hotel Challenge from the beginning. What we can do for each other is to use this collective energy, which will have a huge ripple effect on our Tourism Industry, one of the growth areas that needs constant encouragement. In South Africa it is noted that culinary tourism is growing dramatically with tourists visiting Gugulethu Soweto and many others for dynamic and colourful introductions to our local dishes. An African cuisine that is rapidly becoming a new and fresh taste sensation internationally. 2015 saw the introduction the Skills Exchange Development Programme per region and this year we invited leading Chefs from Seychelles, Davinder Rawat (Paradise Sun) and Cursley Lebrass (Maia) from Mauritius, Chef Vikash CoonjanÂ (One&Only Le Saint GĂ©ran) and from Abu Dhabi, Don Chandana Ratnasiri Munasingha (Southern Sun Abu Dhabi Hotel) to Durban. The aim of the Cape Legends Inter Hotel Challenge is to encourage development in the hospitality industry that will give a much-needed leg up to young talent.