This year’s GOLDCREST Young Chef of the Year competition is more challenging than ever before, with a special focus on the five senses and molecular gastronomy.
Each contestant needs to prepare a four-course tasting menu for ten people using one or more GOLDCREST products per dish and each dish needs to focus on one of the five human senses - sight, sound, touch, taste or smell and to make the competition even more interesting, one of the four dishes prepared needs to have a molecular gastronomy aspect to it.
The finalists listed below will be battling it out on Thursday 25 October at the Centre for Culinary Excellence at the South African Chefs Association.
The finalists are...
Lauren Frost; Capsicum Culinary Studio, Cape Town
Lenanje Spangenberg; Capsicum Culinary Studio, Boksburg
Charmaine Daffue; The Capital Hotel School & Training Academy
Maria Ohlson de Fine; HTA School of Culinary Art
Grant Scheltens; The Capital Hotel School
Dean Seddon; HTA School of Culinary Art, in-service trainee
Darren O’Donovan; HTA School of Culinary Art
Ntokozo Dlamini; HTA School of Culinary Art, in-service trainee
Liezl Bruce; UJ School of Tourism & Hospitality
Dominique Hobson; HTA School of Culinary Art
Abigail Evans; HTA School of Culinary Art
Luxola Tabato; National Youth Chefs Training Programme
The 2012 GOLDCREST Young Chef of the Year winner will win an all-expenses paid trip to the UK for a week long, culinary experience in one of Heston Blumenthal’s restaurants (The Fat Duck in Bray, The Hinds Head in Bray, Dinner by Heston Blumenthal at the Mandarin Oriental Hotel, Hyde Park London).
The school with the most entries into the competition will be winning a copy of The Big Fat Duck Cookbook valued at R3500.00.
We are pleased to announce that the winning school is HTA School of Culinary Art!