One&Only Reaching for Young Stars 2014

There was a lot of heat in the kitchens at One&Only Cape Town in September when four teams of young chefs from Silwood, International Hotel School, South African Chefs Academy and Cape Town Hotel School sharpened their knives and put their culinary thinking chefs hats on to create multi-course menus in the annual One&Only Reaching for Young Stars Competition. Now in its 4th consecutive year, it’s clear that this year has been another great success, giving young trainee chefs the opportunity to show their mettle in the kitchen.

The competition is organised by Annette Kesler and Chania Morritt-Smith of popular online food portal Showcook.com.

Kesler is justifiably proud of what these young chefs are doing: “the standard has changed and improved dramatically which mirrors the improvement in South African cuisine that is beginning to come of age.”

These young chefs have “raised the bar tremendously” Kesler adds. And it is clear as course after course of immaculate plates are brought from the kitchen.

The emphasis with this competition is on teams, and each is matched with one of the wine sponsors, from whom they receive input and they also visit the wine farms, meet with the winemakers and exchange ideas in a collaborative effect. The wine steward trainees in the competition also collaborated with the winemakers to match dishes expertly.

Judgement day

Seven judges, all food, wine and hospitality experts, gathered at the glamorous Nobu Cape Town on 10 September as the competing teams were working away in the kitchen. They are: Michael Olivier, Reuben Riffel, Aubrey Ngcungama, John Jackson, Floris Smith, Marieta Human and Penelope Horwood.

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Penelope Horwood, Michael Olivier, Floris Smith

 

Each team presented a three-course meal and ingredients from sponsors SAPPO (South African Pork Producers’ Organisation), Lancewood cheese and Khoisan Sea Salt featured to a large extent. Each team also collaborated with a sponsoring wine farm, namely Solms-Delta, Slaley, Villiera and Oldenburg and wine stewards from Cape Town Hotel School and The Hurst Campus paired wines with each course.

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Reuben Riffel and Aubrey Ngcungama

 

The best dishes of the judging day were showcased today at the stylish awards ceremony hosted at popular Reuben’s One&Only, with MC Aubrey Ngcungama.

The entrée is from Silwood Cookery School: a fresh and festive Franschhoek trout salad with beetroot ravioli and horseradish foam, paired with Slaley Chardonnay 2010.

 

The starter of smoked salmon cheese roll served on potato cakes with chive mayonnaise and vegetable salsa from Cape Town Hotel School will be paired with Solms-Delta Lekkerwjin Rose 2013, see image below.

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This will followed by a delectable main course of braised pork and wontons – cleverly representing Table Mountain by The International Hotel School and paired with Solms-Delta Africana 2012 or Solms-Delta Amalie 2013.

 

And to end, heavenly caramel mousse milk ice cream with lemon cremeux, gel and pecan brittle by South African Chefs Academy perfectly paired with Villiera Inspiration 2010 Noble Late Harvest and Oude MeesterDemant.

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Presenting awards were well known food and wine commentator Michael Olivier, Dr Susanne Reuther of KitchenAid South Africa, top chef Reuben Riffel, Christelle Reade-Jahn of the SA Brandy Foundation and Johan Blaauw of One&Only Cape Town.

Here are the winners

Duo of Chefs

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1st Prize: SOUTH AFRICAN CHEFS ACADEMY – Stirling Shaw & Natalie Pinto supported by Villiera Wines (see image above)

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2nd Prize: SILWOOD COOKERY SCHOOL – Cuan Butterworth & Natasha Jacka supported by Slaley Wines (see image above)

 

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International Hotel School Joshua Marais

 

3rd Prize: INTERNATIONAL HOTEL SCHOOL – Zachary Shaik & Joshua Marais supported by Oldenburg

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4th Prize: Cape Town HOTEL SCHOOL (CPUT) – Mackayla Heneke & Olwethu Kondu supported by Solms-Delta (see image above)

 

Wine Steward

1st Prize: Cape Town HOTEL SCHOOL (CPUT) – Thandoxolo Nqaphayi supported by Solms-Delta

2nd Prize: Cape Town HOTEL SCHOOL (CPUT) – Stephanie Boettger supported by Villiera Wines

3rd Prize: Cape Town HOTEL SCHOOL (CPUT) – Morgan-Rae Doose supported by Slaley Wines

4th Prize: THE HURST CAMPUS – Leandré Müller supported by Oldenburg Wines

 

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Wine Stewards from the Cape Town Hotel School (CPUT) Morgan-Rae Doose and Thandoxolo Nqaphayi with Leandré Müller of the Hurst Campus and Stephanie Boettger of the Cape Town Hotel School (CPUT)

The winners are walking away not only with the prestige of this important culinary competition, but fantastic prizes from key sponsor Kitchen Aid South Africa as well as books from Struik Lifestyle, SA Brandy, the wine sponsors, SAPPO, Scanpan, Lindt and One&Only Cape Town.

In the mix – In addition to the wine steward and chefs’ competition, there was also a brandy cocktail competition sponsored by the South African Brandy Foundation.

Wowing the judges with ‘The Brandle’, the winner on the day of competition on 25 September was Matthew Rohleder from Granger Bay, as judged by Johan Blaauw, Assistant Food & Beverage Manager One&Only Cape Town and Danie Pretorius, general manager of the SA Brandy Foundation.

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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