This is according to co-organiser Chania Morritt-Smith of Showcook.com who, with food doyenne Annette Kesler, conceived the annual challenge a decade ago.
Distell has been the leading sponsor of the national contest from the start. “We’re so proud and excited to be supporting the challenge, for the 10th consecutive year. It provides an important platform for building and honing much-needed hospitality skills in a country where tourism is a major contributor to GDP,” said the company’s acting director of corporate affairs, Eric Leong Son.
Earlier this year, the World Travel & Tourism Council (WTTC) forecast that South African travel and tourism would play a big role in driving the country’s national economic recovery over the next decade. This year alone, the sector’s contribution to the national economy was expected to reach 4,3%, after falling to 3,1% during the pandemic.
Morritt-Smith confirmed that the sector was showing encouraging signs of growth. “Anecdotally, from challenge participants, we know the recovery is well underway. Hotels, lodges, restaurants and bars in the major metropoles are reporting that they are once again frequently trading at full capacity. It’s early days yet but the signs are there. We are at the point where the industry must now really gear up for the growth that’s coming.”
WTTC’s Economic Impact Report (EIR) has projected that the sector will grow at an average annual rate of 7,6% over the next decade, contributing over R555bn to GDP (7,4% of the total economy), while generating over 800 000 new jobs. Before the pandemic, travel and tourism had contributed 6,4% to the total economy, according to the EIR.
Morritt-Smith said from the outset, the premise of the awards had been to transfer skills and create career opportunities for talented and committed young people. “Over the years, we have given more accent to training competitors to prepare for the awards, as both a motivator and to raise standards.”
Focus and training were given to such areas as wine service, food and wine pairing, mixology, cheffing, baking, barista, kitchen and concierge skills, while building eco-sustainability awareness, she said.
“We would never have come this far without the support and expertise of South Africa’s foremost hospitality general managers. Mentorship starts with interest and enthusiasm at the top. By putting training and support systems in place, top management enables goal-driven staff who, in turn bring others into the network to enrich the talent pool.”
Distell’s Leong Son added that one of the most validating features of the awards had been the way prize winners committed to mentor and encourage their colleagues, passing the baton of excellence to a new generation each year.
Meanwhile, Waseem Carrim, CEO of the National Youth Development Agency (NYDA) commented: “The NYDA is an honoured and proud partner of the Distell Inter-Hotel Challenge. The tourism & hospitality industry is a critical engine for the growth of the South African economy particularly post the pandemic. The Distell Inter-Hotel Challenge fosters amongst young people the passion and energy for the industry, provides space for nurturing and growth and inculcates a spirit of excellence. We extend our support to all the youth participating and wish them the greatest success on their journeys.”
Euan McGlashan, CEO of Valor Hospitality, one of the partners of the challenge, says: “We are incredibly proud to be working with the Distell Inter-Hotel Challenge, bringing to light the amazing opportunities globally within the hospitality industry. It’s an incredible career choice full of diversity. Encouraging participation in competitions of this quality, not just to find winners, but to encourage departmental team members who are true enthusiasts and ambassadors, to share their skills and abilities is critical for our future as an industry. We must pay attention to these stars of our industry and ensure the prizes offer global travel and experience of other cultures; not to mention experiencing new ways to execute and take those ideas back to their own workplaces. Well done to our South African industry legend, Annette Kessler for continuing to drive awareness and participation along with the tireless work and efforts of Chania Morritt-Smith. These two ladies are worthy of all our praise for giving back to an industry that needs promotion more than ever!”
This year’s winning wine steward of the year is Pieter Bekker of the Taj Hotel in Cape Town, while the title of the most promising wine steward of the year goes to Hazell Mutungura of Pretoria’s Ivory Manor Boutique Hotel. The most up and coming wine steward and winner of the Wonga Award is Anthony Andrew ‘Jeremiah’ Govender of the Beverly Hills Hotel in Durban.
Bekker is one of three winners of trips abroad. He will spend ten days interning at Ireland’s The Lodge at Ashford Castle that forms part of the Red Carnation Hotel Collection. He also wins Sommelier Academy, South African Sommeliers’ Association and Cape Wine Academy courses, as do the most promising and up and coming stewards.
Chef of the year, Senzo Mlambo of Southern Sun’s boutique hotel 54 on Bath, will intern with the global Valor Hospitality group, travelling to the US.
Pastry chef of the year, Eon le Roux of Southern Sun’s Elangeni & Maharani, will be interning in central France for three weeks at the Château de la Creuzette in Boussac.
2022 Distell Inter-Hotel Challenge winners
The full list of prize winners and their prizes appears below, along with some of the prize-winning drinks recipes:
Distell Inter-Hotel Challenge Wine Steward of the Year
- Pieter Bekker (Taj Cape Town) (Pongrácz & Three Ships)
- Sibongile Majola (Southern Sun Elangeni & Maharani) (Durbanville Hills & Three Ships)
- Mark Abrahams (Southern Sun A Team) (Durbanville Hills & Van Ryn’s)
Most Promising Wine Steward
Hazell Mutungura (Ivory Manor Boutique Hotel) (Pongrácz & Van Ryn’s)
Most Up-and-Coming Wine Steward 'The Wonga Award’
Anthony Andrew ‘Jeremiah’ Govender (The Beverly Hills) (Nederburg & Van Ryn’s)
Exquisite Service
Rosemary Munyoro (Lanzerac Hotel & Spa) (J.C. Le Roux & Amarula Cream)
Best Cocktail (see recipes below)
1. Mark Abrahams (Southern Sun A Team)
ASPRIS’ - ’93 with Van Ryn’s & ClemenGold
2. Sibongile Majola (Southern Sun Elangeni & Maharani)
DEJA VU with Three Ships, ClemenGold and Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract
3. Hazell Mutungura (Ivory Manor Boutique Hotel)
ROYAL RYN’S with Van Ryn’s & Sanpellegrino Italian Sparkling Drinks Pompelmo
Academic Excellence
Cape Wine Academy Top Performers
Debra Nxumalo (Southern Sun Elangeni & Maharani) 100%
Bradley Stevens (Southern Sun The Cullinan) 97%
Charles Maboshigo (Ivory Manor Boutique Hotel) 97%
Hazell Mutungura (Ivory Manor Boutique Hotel) 97%
Sommeliers Academy Top Performers
Zolani Dantile (The Twelve Apostles Hotel & Spa) 97%
Anthony Andrew ‘Jeremiah’ Govender (The Beverly Hills) 95%
Lincholn Mabvongodze (Ellerman House) 95%
Pieter Bekker (Taj Cape Town) 95%
Sibongile Majola (Southern Sun Elangeni & Maharani) 95%
Chef of the Year
- Senzo Mlambo (54 on Bath, Southern Sun Gauteng Team)
- Isaac Chitter (Mount Nelson, A Belmond Hotel, Cape Town)
- Bevan Trimm (Grande Roche Hotel)
Most Promising Chef
Rowan Kakaira (Ivory Manor Boutique Hotel)
Scanpan Excellent Kitchen Practice
Hot chef: Fuad Martin (Southern Sun A Team)
Pastry chef: Qira Matthews (Mount Nelson, A Belmond Hotel, Cape Town)
Best Menu Presentation
The Beverly Hills
Ultimate Lancewood Pastry Chef of the Year
- Eon Le Roux (Southern Sun Elangeni & Maharani)
- Qira Matthews (Mount Nelson, A Belmond Hotel, Cape Town)
- Thapelo Letsogo (De Hoek Country Hotel
Most Promising Pastry Chef
Nonzuzo Mhlungu (Southern Sun The Edward)
KitchenAid Africa Bio-Wheat Baker of the Year
- Gina Marziani (Twelve Apostles Hotel & Spa)
- Anthony Chitekwe (The Vineyard Hotel)
- Siphelele Mgoloza (Mount Nelson, A Belmond Hotel, Cape Town)
Most Promising Baker
Malusi Hlangu (Durban ICC)
Top 3 Avanti SA Baristas
Mthokozisi Nkomo (Southern Sun A Team) (Western Cape)
Bontle Rahube (Southern Sun MonteCasino) (Gauteng & North-West)
Nkosikhona Mkhize (The Beverly Hills) (KwaZulu-Natal)
Best Food and Wine Pairing
Dishes using Lancewood, Denny, Bio-Wheat, Certified Karoo Lamb, LemonGold, Rio Largo Olive Oil and Senqu River Pistachios
Starter: Chef Ash Krishenduth & Wine Steward Lunga Sithole (The Oyster Box)
Exotic Denny Mushroom Ravioli | Truffle Oil | Parmesan Crisp | Pea Beets Purée | Mushroom Potage | Rio Largo Olive Oil Crumble
~ Pongrácz Brut
Main: Chef Glynis Kühn & Wine Steward Lincholn Mabvongodze (Ellerman House)
Karoo Lamb Duo ‘Sout Ribbetjies’ | Rolled Lamb Shank | Senqu River Pistachio & Herb Salsa | Roast Aubergine & Onion Purée | Braised Onion | Heirloom Carrots | Lamb Jus
~ Nederburg Heritage Heroes The Brew Master Bordeaux-style red blend 2018
Dessert: Pastry Chef Janisha Parbhoo & Wine Steward Zolani Dantile (The Twelve Apostles Hotel & Spa)
Seekhund Lancewood Cream Cheese Mousse | Senqu River Pistachio Sable | Candied LemonGold | Blackberry Gel | Blackberry & Lemon Compote | Pistachio Crumble | Lemon praline
~ J.C. Le Roux Nectar Rosé
Showcook Man of the Match
Executive chef Kalpesh Hansjee (54 on Bath, Southern Sun Gauteng Team)
Mentor of the Year
Rudi Liebenberg (formerly of Mount Nelson, A Belmond Hotel, Cape Town)
Concierge of the Year
- Elmar Schreiner (The President Hotel)
- Nokukhanya Sibisi (The Rockefeller Hotel)
- Jade Arries (Taj Cape Town)
The KitchenAid Africa Best Team Award (presented by Dr Susanne Reuther of KitchenAid Africa)
The Twelve Apostles Hotel & Spa – managing director Michael Nel, executive chef Christo Pretorius, F&B manager Joshua Crowe, wine steward Zolani Dantile, chef Nicole Theunissen, pastry chef Janisha Parbhoo, baker Gina Marziani and barista Shaun Mki
General Manager of the Year
Jacques Moolman, Southern Sun The Cullinan
Judging panel
Wine and spirit service
Sandy Harper and Jean-Vincent Ridon
Wine and food pairing
Aubrey Ngcungama, Marlvin Gwese, Germain Lehodey, Kristina Beuthner, Karen Bloom and Mark O’Flaherty
Food
Hugh von Zahn, Jane-Therese Mulry, Mariëtte Crafford, John de Canha and Brad Kavanagh
Kitchen skills
Julietta e Silva Overmeyer, Candice Adams, Ukhonaye Mconi, Chanelle Boucher and Larissa Pillay
Barista
Caroline Ncube, Paula Visser, Tarryn van der Toorn, Robert Shazi, Wayne Abrahams, Roan Muntingh, Rocky Jacobs, Oz Davids and Ree Moya
Concierge
Horst Frehse, Hugh von Zahn, Jeff Rosenberg, Lorna Gourlay and Mike Waller
Cocktail recipes
1st: Mark Abrahams (Southern Sun A Team)
ASPRIS’ - ’93 ~ Aspiring to achieve all goals with a purpose since 1993
37,5 ml Van Ryn’s 12YO brandy
25 ml cellulose solution
20 ml simple syrup
12,5 ml ClemenGold® juice (keep peel aside)
10 ml Amaretto liqueur
20 ml apple juice
5 ml fresh lime juice
Garnish: Edible flowers
Glass: Coupe
Combine all ingredients in a shaker with ice and shake for 20 to 30 seconds. Strain contents removing ice and dry shake (10 - 15 secs). Squeeze fresh oils from ClemenGold® peel into glass. Double strain and pour into chilled glass. Garnish with edible flowers. Serve, enjoy and drink responsibly.
2nd: Sibongile Majola (Southern Sun Elangeni & Maharani)
DEJA VU ~ Simple and delicious
50 ml Three Ships 5YO whisky
50 ml ClemenGold® juice (keep peel side)
25 ml rooibos and cinnamon syrup
Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract
Garnish: Cinnamon stick and ClemenGold® peel
Glass: Brandy snifter
Pour all ingredients over ice and top up with Sanpellegrino Italian Sparkling Drinks Tonica Oakwood Extract and stir. Garnish with a cinnamon stick and ClemenGold® peel.
3rd: Hazell Mutungura (Ivory Manor Boutique Hotel)
ROYAL RYN’S
50 ml Van Ryn’s 12 YO brandy
25 ml lime cordial
1 tsp basil based simple syrup
Sanpellegrino Italian Sparkling Drinks Pompelmo
Garnish: LemonGold® zest and Maraschino cherry
Glass: Brandy snifter
Add Van Ryn’s brandy, lime cordial and basil-based syrup with ice into a shaker and shake until chilled. Strain into pre chilled glass and top up with Sanpellegrino Italian Sparkling Drinks Pompelmo. Garnish with LemonGold® zest and Maraschino cherry.
Prizes
The ‘Distell Inter-Hotel Challenge Wine Steward of the Year 2022’ Pieter Bekker (TAJ Cape Town) (Pongrácz & Three Ships) will look forward to a 10-day internship in Ireland at the celebrated The Lodge at Ashford Castle with the Red Carnation Hotel Collection. Irish country-house charm within the magnificent 350-acre estate of Ashford Castle, overlooking magical Lough Corrib. On the itinerary St. James’ Court, A Taj Hotel, London and 67 Pall Mall, a private members club for wine lovers. 67 Pall Mall is currently in London, Verbier, Singapore and Beaune with more Club openings on the horizon. Flights sponsored by Distell. Meaningful bursaries from Distell with the Sommeliers Academy and South African Sommeliers Association (SASA). Cape Wine Academy bursaries for the winning Wine Stewards. Plus stunning handcrafted lapel pins by The Diamond Works Institute.
The ‘Distell Inter-Hotel Challenge Chef of the Year 2022’ Senzo Mlambo (54 on Bath, Southern Sun Gauteng Team) is set to enjoy a three-week internship with Valor Hospitality at The Lodge at Gulf State Park, a Hilton Hotel – a unique destination on the Alabama Gulf Coast where nature is at your doorstep. Flights are sponsored by Distell.
The ‘Lancewood Pastry Chef of the Year 2022’ Eon Le Roux (Southern Sun Elangeni & Maharani) is invited to experience a three-week internship in France, the home of fine patisserie at the exquisite Château de la Creuzette in Boussac with hosts Louis Jansen van Vuuren and Hardy Olivier. A ravishing prize where the winner will continue to broaden their culinary skills and at the same time absorb incomparable French flair. Flights sponsored by Lancewood plus a R10 000 cash prize at the time of travel.
The ‘KitchenAid Africa Bio-Wheat Baker of the Year 2022’ Gina Marziani (Twelve Apostles Hotel & Spa) receives a KitchenAid Artisan Mixer while the hotel collects a KitchenAid commercial mixer.
The International Hotel School’s R30 000 online bursary, designed to give candidates the tools to further their business aspirations, is this year awarded to Sibongile Majola (Southern Sun Elangeni & Maharani).
‘The Wonga Award’ presented to the most up-and-coming wine steward, Anthony Andrew ‘Jeremiah’ Govender (The Beverly Hills) receives a R30 000 bursary from the South African National Youth Development Agency, to pursue an online business course with the International Hotel School.
The top three concierges and wine stewards each receive a diamond-studded, hand-crafted gold lapel pin by The Diamond Works Institute.
The top three baristas are rewarded with prizes by Avanti Coffee, KitchenAid Africa and AL&CD Ashley.
The best team overall receives the KitchenAid Africa floating trophy, while the GM of the Year receives exquisite hand-crafted engraved gold cufflinks by The Diamond Works Institute.
The ‘Mentor of the Year’ Rudi Liebenberg, formerly Executive Chef Mount Nelson, A Belmond Hotel, Cape Town, will be awarded a splendid weekend at Grootbos Private Nature Reserve - an exceptional estate and everyone’s dream retreat. A rewarding prize for a valuable key player for the success of the team.
Prizes from Dr Susanne Reuther of KitchenAid Africa including KitchenAid Artisan Mixers, Gadget & Utensils, Ceramics, and Bakeware from AL&CD Ashley including SCANPAN, Global Knives, Brabantia, Avanti, Severin and Joseph Joseph. More from S.Pellegrino & Acqua Panna, LemonGold®, Italian Deli Online, The Hall Collection, Didactix and Rio Largo Olive Oil. Books for life from Penguin Random House plus the Gourmand awarded book Passion for Pairing by Jean Vincent Ridon, and last but not least Von Geusau Chocolates.
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