Big prizes on offer for chefsJuly 14th, 2009 by H&R | Categories: beverages, food, hotels, restaurants, tourism, training
Foodcorp and The Sunday Times invite South African chefs to explore the flavours of Africa with the 2009 Food Awards at Foodcorp’s innovation centre, The 7th Floor, in Black River Park, Observatory, Cape Town, on the 2nd and 3rd of September.
The Food Awards, in its third year running, is made up of three competitions and is approved by the South African Chefs Association. The Chef of the Year is open to all chefs resident in South Africa who are working in the food, hotel, and restaurant and catering industries.
The same criteria apply to the Young Chef of the Year with the age limit being 23. The Chef School Challenge is open to first-year students attending an establishment in South Africa offering recognised cooking courses who must compete in teams of two.
“Creation of new talent is critical for the sustainability of the culinary industry in South Africa. These awards serve as a platform that creates excitement, encouraging young talent to participate in the industry. In addition, the junior chef and schools challenge provides a great platform for young culinary creative’s to showcase their unique capabilities and ideas,” says Julliette Morrison, group marketing director for Foodcorp Brands.
The overriding theme for all three competitions this year is ‘reflecting flavours of the African continent’.
For the Chef of the Year, each chef must submit a menu consisting of four courses plus amuse bouche and a palate cleanser, together with a wine accompaniment for each relevant course as well as a selection of non-alcoholic drinks (juiced, infused, brewed).
The Young Chef of the Year entrants must submit a menu consisting of three courses (starter: avocado ritz, main: chicken chasseur, dessert: crme brulee), conforming to the classics, but using their own interpretation of the ‘flavours of the African continent’.
The teams in the Chef School Challenge must too submit a menu of three courses interpreting the theme. The starter should contain one hot and one cold component and only two sauces. The main should contain one protein component, a second protein component from the same animal, minimum of two vegetable accompaniments, a carbohydrate component and at least two sauces. Dessert needs to comprise of one main component, one accompaniment and one garnish plus a dcor item with a minimum of two sauces.
Entrants are to submit their hardcopy entries as per the competition guidelines. These will be short-listed by the panel of judges and five finalists will be invited to ‘cook off’ for the coveted title at The 7th Floor.
This year’s winner of the Chef of the Year will receive R50 000 plus a Weber Q300 valued at R5 999, the Young Chef of the Year, R20 000 plus a Weber Q300 valued at R4 999 and winners of the Chef School Challenge will win R5 000 and a Weber Smokey Joe valued at R749 per team member and R5 000 will be awarded to the winning school.
Guidelines and entry forms will be available online at www.sundaytimesfoodawards.co.za
The competition closes at 5pm on Tuesday, August 11. Only paper entries – no digital entries will be accepted.
Entries to be sent to Sunday Times Food Awards, PO Box 1742 Saxonwold 2132 or hand-delivered to Sunday Times Food Awards, Avusa Media House, 4 Biermann Avenue, Rosebank.
For more information, visit www.sundaytimesfoodawards.co.za or email email@example.com