Sunday Times and Foodcorp invite South African chefs to once again explore the flavours of Africa with the 2010 Food Awards at the South African Chefs Association’s Southern Sun Centre for Culinary Excellence in Auckland Park Johannesburg, on October 6. The Food Awards, in its fourth year running, is made up of four competitions this year; Chef of the Year, Chef School Challenge, Young Chef of the Year and are proud to announce the addition of a new category, the Stalwart of the Kitchen.

The Stalwart of the Kitchen competition has been introduced to give long-overdue recognition to the large group of chefs and cooks over the age of 35 who may have no formal qualification, yet make up the backbone of the hospitality industry. “These unsung heroes of the kitchen work with integrity. They produce, create and serve outstanding cuisine, but are seldom granted their moment in the limelight,” says Jacqui Gunn, Food Awards project manager. 

The Food Awards, a South African Chefs Association Approved competition and now a highlight on the culinary calendar, have been designed to give something back to the South African culinary community, to recognise and encourage the entrepreneurial spirit and innovation of South Africa’s top chefs, and the aspiring culinary stars of tomorrow.

“The Sunday Times Food Awards is a great opportunity for our local talent to test their culinary skills and to be recognised for excellence. The partnership between Sunday Times and Foodcorp works so well because our interests are aligned towards the common goal of developing young talent and showcasing unique South African cuisine,” adds Juliette Morrison, group marketing director for Foodcorp Brands.

The overriding theme for all four competitions this year is ‘reflecting flavours of the African continent’.All entrants must submit menus that reflect an understanding of the ingredients and flavours of African cuisine.

Stalwart entrants are required to summit a two-course menu – starter and main. The Chef of the Year, Young Chef of the Year and Chef School Challenge entrants are required to submit a three-course menu - starter, main and dessert.

The Chef of the Year competition is designed to recognise senior South African chefs and reward their dedication to the pursuit of culinary excellence, consistency and innovation. It 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 teams of two from any registered establishment based in South Africa that offer recognised cookery courses. Team members must be in their first year of study and the training establishments may enter a maximum of three teams. 

Six finalists will be selected for the final competition by the panel of judges. Head judge, Andrew Atkinson is executive chef at Michelangelo Hotel and competitions director for South African Chefs Association (SACA). Kitchen judge for the awards is Dutch-born businessman and former Sunday Times chef of the year, Arnold Tanzer, who is also the ex vice-president of SACA. 

Tasting judges are Reuben Riffel, co-owner of Reuben’s Restaurant in Franschhoek; George Bopape, regional executive chef, Fedics Food Services (SACA accredited judge); Jackie Cameron, head chef, Hartford House (SACA accredited judge); Andrew Unsworth, editor, Sunday Times Travel & Food and Hillary Biller, food editor, Sunday Times Travel & Food. 

On her thoughts on the current standard of the restaurant industry in South Africa, Morrison adds, “We have a vibrant local industry as many visitors to the World Cup would have experienced in the past month. I believe that more can be done to develop a unique South African culinary profile for South Africa to entice international visitors to our shores.” 

“We are excited to be part of the 2010 Sunday Times Food Awards. Creativity is key to the sustainability of our industry and the awards provide an opportunity to recognise and showcase just how much talent South Africa has to offer. Foodcorp is delighted to be at the forefront of this initiative with the Sunday Times in bringing innovation to the South African table,” concludes CEO of Foodcorp Group, Justin Williamson. 

For more information on entry requirements visit www.sundaytimesfoodawards.co.za or email foodawards@sundaytimes.co.za.