General Manager Richard Lyon says, "This has to be one of my favourite days of the year, there is nothing more exciting than seeing the development of young talent in South Africa, and what an abundance of talent there is. One&Only is committed to service excellence and the increasingly valuable hospitality and tourism industry. We are delighted to support these young bakers, aspirant chefs and beverage students in their remarkable careers. This year, our resorts in Dubai, will award the winning chef an opportunity to embark on a one of a kind culinary journey to work alongside, One&Only Royal Mirage’s, Executive Chef, Laurent Thierry Eric Michel and One&Only The Palm’s, Executive Chef, Patrice Schildowski, experiencing culinary presentations at over 12 captivating bars and restaurants combined, one of these a three Michelin star restaurant, ‘Stay by Chef Yannick Alléno’.”
Each of the culinary academies put forward some of their finest and most talented young students, all vying for top honours. The One&Only Reaching for Young Stars draws the royalty of our hospitality world together providing a platform for our executive chefs, cooks, bakers, winemakers, wine stewards and sommeliers to come together offering a growth path and the stimulus to continue growing while giving our candidates the means to prove themselves in the wider world of hospitality leading to career advancement and ultimately recognition, growing South African stars of tomorrow.
The students were invited to the Skills Exchange Development Programme in August and the Orientation in September where they experienced talks, demonstrations and lectures from top executive chefs, sommeliers, bakers, food authors and hospitality industry experts who have already found success in South Africa and around the world. They met the partners and judges, and inter- faced with the farmers and producers who supplied the food ingredients rigorously selected for their adherence to the best local quality can offer.
The teams; Cape Town Hotel School (Part of the Cape Peninsula University of Technology, CPUT) with Krone and Neethlingshof, Capsicum Culinary Studio with Hill&Dale, The Hurst Campus & Boschendal, Infinity Culinary Training & Leeuwenkuil Family Vineyards, International Hotel School & Spier, Pinotage Youth Development Academy & Douglas Green Sherry, The Private Hotel School with Linton Park Wines and The Sense of Taste Chef School with Bellingham Wines.
The Cook-Off was held on 2nd October hosted at Capsicum Culinary Studio where the judges, each experts and leaders in their fields, headed by Reuben Riffel with Rudi Liebenberg, Craig Cormack, Kyle Hickman, Jac Kolver, Julietta e Silva, Luvo Ntezo, Penelope Horwood, Carolyn Miller-Krogh, Tinashe Nyamudoka and Siavash Behaein judged all three categories for the competition.
Finally, just a special thought for all our candidates as they are poised on the threshold of their careers; life can often be a non-stop, fast moving train and life speeding by. Sometimes we have to stop, get off and quietly take stock. You have to question your true purpose to be in control of your life and that goes hand in hand with your ability to fulfill your dream.
The winners of the 2018 ONE&ONLY REACHING FOR YOUNG STARS, announced: Chef Categories:
★ YOUNG STAR CHEF OF THE YEAR: Rutendo Ruth Marovatsanga (The Private Hotel School, Linton Park)
★1st RUNNER UP: Jaydee Less (Sense of Taste Chef School, Bellingham)
★2nd RUNNER UP: Zanele Mdokwana (Infinity Culinary Training, Leeuwenkuil)
★ MOST PROMISING CHEF: Kevin Reed (Capsicum Culinary Studio, Hill&Dale)
★ BEST STARTER: Rutendo Ruth Marovatsanga (The Private Hotel School, Linton Park)
★ PURPLE RIBBON AWARD for the best main course, cash prize by SA Pork: Rutendo Ruth Marovatsanga (The Private Hotel School, Linton Park)
★ ULTIMATE LANCEWOOD DESSERT: Chelsea Daniels (International Hotel School, Spier)
★ SCANPAN EXCELLENT KITCHEN PRACTICE AWARD: Chelsea Daniels and Stuart Price (International Hotel School)
★ BEST YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Anél du Preez (The Hurst Campus)
★ 1st RUNNER UP: Kyle Campbell (Sense of Taste Chef School)
★ 2nd RUNNER UP: A tie between ~ Ferdinand October (Capsicum Culinary Studio) and Blossom Rauza-Dingana (Cape Town Hotel School, Part of the Cape Peninsula University of Technology CPUT)
Beverage Service Categories:
★ YOUNG STAR BEVERAGE STUDENT OF THE YEAR: Kimberley Lategan (The Private Hotel School with Linton Park)
★ 1st RUNNER UP: Anna-Mart Willemse (The Hurst Campus with Boschendal)
★ 2nd RUNNER UP: Marc Trollip (The Private Hotel School with Hill&Dale and Team Capsicum Culinary Studio)
Most ‘SCINTILLATING KWV BRANDY COCKTAIL’: TOP 3
★ Anna-Mart Willemse (The Hurst Campus)
★ Kimberley Lategan (The Private Hotel School)
★ Rigo Eichhoff (Sense of Taste Chef School)
Best Food & Wine Pairing:
Rigo Eichhoff (Sense of Taste Chef School with Bellingham)
(West Coast Black Mussels | Spekboom Froth | Sautéed Squid infused with Khoisan Seaweed & Herb Salt | Foraged Chickweed Salad | Balsamic infused Lancewood Cultured Cream ~ Bellingham Sauvignon Blanc 2017)
Kimberley Lategan (The Private Hotel School with Linton Park)
(Rio Largo Olive Oil Confit Pork Neck | Pork Sausage | Khoisan Salt Crust Baked Beetroot | Sweet Potato | Apple | Braised Fennel | Pomegranate Gastrique ~ Linton Park Malbec 2017)
Samkelisiwe Sekese (International Hotel School with Spier)
Lancewood Coconut Yoghurt Semi Freddo filled with Mango Jam coated with Bitter Orange Nap- page | Cocoa Nib Crunch | Cardamom Anglaise | Mango Jelly | Passion Fruit Gel | Honeycomb ~ Spier Méthode Cap Classique Signature Brut 2015)
PARTNERS: Overall sponsor: SA PORK with KWV Brandy, Bellingham, Boschendal, Douglas Green Sherry, Hill&Dale, Krone, Leeuwenkuil, Linton Park, Neethlingshof and Spier Wines.
Suppliers of superb local ingredients throughout the competition: SA Pork, Lancewood, Rio Largo Olive Oil, Bio-Wheat, Avanti Coffee and Khoisan Sea Salt.
EXCEPTIONAL PRIZES 2018
With special thanks to Dr Susanne Reuther of KitchenAid Africa for her generosity in presenting ALL the candidates with enviable kitchenware from KitchenAid Africa accessories and more...
The ‘Young Star Chef of the Year’ ~ Rutendo Ruth Marovatsanga from The Private Hotel School will be flying to Dubai, courtesy of SA Pork, to take up a three-week intense mentorship experience at the One&Only The Palm and The One&Only The Mirage in Dubai. The fantastic prize includes a week in the Restaurant under the wing of One&Only Royal Mirage’s, Executive Chef, Laurent Thierry Eric Michel and One&Only The Palm’s, Executive Chef, Patrice Schildowski, experiencing culinary presentations at over 12 captivating bars and restaurants combined, one of these a three Michelin star restaurant, ‘Stay by Chef Yannick Alléno’.” See more on YouTube https://youtu.be/77Or7FRYLvk
A five-month superb working experience in CAPE COD, Massachusetts at Winslow’s Tavern, was awarded to Rutendo Ruth Marovatsanga (The Private Hotel School), Jaydee Less (Sense of Taste Chef School), Zanele Mdokwana (Infinity Culinary Training), Kevin Reed (Capsicum Culinary Stu- dio) and Anél du Preez (Hurst Campus) The top heritage restaurant is housed in an historic Feder- alist building in scenic Wellfleet with fellow South Africans, Chef Patron Phillip & Tracey Hunt. The 170 seat restaurant, esteemed by food and travel guides; Trip Advisor, Fodor’s and Frommer’s, is staffed by an international brigade of highly skilled chefs who thrive on collaboration, camaraderie, fast pace and high volume producing an all American seasonal menu heavily influenced by coastal cuisines. See more on YouTube… https://youtu.be/eEfTNz25NDU Visit ~ http://www.winslowstav- ern.com/index.html Follow on https://www.instagram.com/winslowstavern/
Really impressive contribution of superb SCANPAN and the finest of Global Knives the chefs’ delight from AL&CD Ashley.
Superb prizes for the winners from the One&Only Cape Town with stay overs and moments to treasure. #OOMoments
The winning Beverage Student, Kimberly Lategan is invited to join the Bellingham team for a week work shadow over the extensive harvest period. She will be immersed in the Bellingham culture of excellence, experiencing all sides from the vineyards to the cellar, including sales and marketing, teaching what goes into the making of wines that compete with the world’s best.
The Purple Ribbon Cash Prize of R5000 was awarded to Rutendo Ruth Marovatsanga (The Private Hotel School) by SA Pork, an international leader in its field.
Chelsea Daniels (The International Hotel School) won Le Creuset gifts from Lancewood, consistently an industry star winning accolades worldwide.
Anna-Mart Willemse (The Hurst Campus), Kimberley Lategan (The Private Hotel School), and Rigo Eichhoff (Sense of Taste Chef School) were awarded with KWV Brandy 15 Year Old, known historically for its fine brandies and a comprehensive workshop with Gary Knoetze, One&Only Cape Town Vista Bar.
Books for life from Penguin Random House and the last word, delectable Von Geusau Chocolates!
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