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Team Announcements and News

The search is on for both junior and senior chefs to become members of South Africa’s National Culinary Team.  You or a talented chef in your kitchen could be part of the exciting and challenging world of global culinary competitions.

All the details for both the Junior and Senior trials are in the flyers below.

 

 

 

 

 

 

Gold, silver and bronze medals for Culinary Team SA

Press release, 10 October 2012
Culinary Team South Africa has done our country proud in the IKA Culinary Olympics in Erfurt, Germany; the team has brought back one gold medal, one silver medal, seven bronze medals and two diplomas in a competition that has become tougher than ever before.
Both Culinary Team South Africa and our Military Culinary Team were battling it out from 5 to 10 October at the world’s largest and most prestigious gastronomic competition, and we are pleased to announce that our team has done very well on the global culinary stage.
The team won gold in category D2 Sugar Showpiece (an individual entry by Peter Gyorgyicsek), a silver medal in the Senior Hot Kitchen category and bronze medals in the Junior Cold Table, Junior Hot Kitchen and Senior Cold Table. Our individual entrants, Edward Clegg and Jerome Norton secured bronze medals for their Cold Table entries, while Zola Luwaca and Siyabulela Kobo were awarded diplomas for their Cold Table individual entries.
There were 28 competitors in category D2 Sugar Showpiece and only two other contenders received gold medals; Michelle Wibowo from the United Kingdom and Elena Kozachek from Russia. It is truly a great achievement for Gyorgyicsek and Culinary Team South Africa.
 
“I am extremely happy to win this award. I have been preparing for months and have even slept on the floor of my kitchen every weekend to truly prepare for the long hours and hard work of the IKA Culinary Olympics. I was prepared to do everything possible for the medal. I visualised every single step that I had to take and every single thing I needed to do; I feel extremely rewarded for my efforts,” said Peter Gyorgyicsek.
The scoring for the Senior Hot Kitchen category, which is often thought of as the most coveted category to achieve in, was also extremely tough. Out of 32 countries participating, only four teams (Canada, Germany, Sweden and Norway) achieved gold in the Senior Hot Kitchen category, while South Africa, Australia, Czechoslovakia, Denmark, England, Finland, Hong Kong, Hungary, Slovenia, United States, Netherlands, Switzerland and Wales achieved silver; 14 silver medals in total in this category.
“The judges were extremely strict at this year’s Culinary Olympics and participants from many of the countries felt that the judging was particularly harsh this year. It was a good learning experience for South Africa as none of the current team had competed before in the Olympics,” said Culinary Team SA Manager, Bruce Burns.
 
“It was a very tough competition, and I am very proud of the team and what they have achieved - we have a great group of chefs. I am happy with the results but also a little disappointed that we did not do better. For the future we need more exposure to international competitions to keep up with trends,” continued Senior Team Captain, HD Fraser.
 
This Culinary Team SA was originally chosen in 2008 and after a successful experience competing in the Luxembourg Wold Cup in 2010, a junior team was created and a few new members joined to become the Culinary Team SA you see today. For two years, the team has been practicing together for four days a month at the South African Chefs Association’s Centre for Culinary Excellence, creating the innovative Hot Kitchen menus for invited guests, as well as perfecting the Cold Table displays.
 

“The IKA Culinary Olympics was a very tiring but inspiring experience; I am very proud of the Junior Team who has only been together as a team for 18 months prior to competing. After we put out our Cold Table it was a surreal experience to see it laid out – it did not feel like it was ours! In all a very humbling experience and I am happy that we are going home with medals,” said Junior Team Captain, Keiron Reynolds.

 

 

 

 

 

HSC backs Culinary Team South Africa
Culinary Team South Africa and the South African Chefs Association are honoured to announce our latest partnership with The Hospitality Solutions Company (HSC). HSC is a proud sponsor to the South African Culinary Olympic Team. “HSC has a long standing relationship with SACA and are immensely proud to reinforce this partnership through sponsorship of Culinary Team SA. After all, the youngsters participating in the competition represent the future of South African culinary ambitions and deserve our support” HSC CEO, Phillip Meyer stated.

Three years of preparation, 1,600 rival Chefs from all over the world in glass-fronted kitchens, 1,800 seats in restaurants in the halls and 1,700 set menus freshly prepared and served each day; the IKA Culinary Olympics is the world's Culinary highlight . Chefs from over 50 nations once again come together in Germany from 5th to the 10th of October 2012 for this prestigious world-class event.
“It’s great to have the on-going support of industry organisations such as HSC; a staffing company that truly embodies the spirit of Culinary Team South Africa” said Team Manager, Bruce Burns.

In its role as sponsor to the team, HSC has been appointed as the Official Staffing Partner and will be assisting in supplying the specialist front of house and kitchen staff that goes hand-in-hand with the Team practises and various upcoming showcase events. In addition, HSC management and staff will also be assisting the team with expertise on running and managing the future events.


One of the added benefits of this sponsorship is the inevitable skills transfer and exposure of many of the HSC Chefs to the Team and their experience. This will be facilitated through various Skills Kitchen programmes as well as exposure at the events themselves. HSC will also involve clients in the exclusive and all important practice dinners allowing for some insight into the hard work and dedication it takes to GO FOR GOLD at the IKA Culinary Olympics.


Culinary Team South Africa represents the Chefs of South Africa , and recently did them proud after they brought back seven silver medals in hot kitchen, seven silver medals in cold table, one silver in the individual showpiece section and three bronze medals in individual entries, from the Culinary World Cup in Luxembourg.


South Africa first sent a team to participate in the Culinary Olympics in 1980, during which this group brought home five individual gold medals and won fourth place overall in the hot competition. Throughout the Culinary Team’s history, participants have been made up of renowned Chefs such as Bill Gallagher, Heinz Brunner, Manfred Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel, amongst others.


Building on the tremendous achievements of the 2008 Olympics, and based on the principles of Garth Shnier’s succession plan, the SACA Board of Directors have elected, Chef Bruce Burns, to both manage and lead the team to greater success at the 2012 Olympics. Culinary Team South Africa is currently ranked 10th in the world after the Luxembourg competition in 2011, and aims to achieve even higher rankings at the Culinary Olympics in October.


Rio Largo Olive Oil, now a sponsor of Culinary Team South Africa
Culinary Team SA is proud to announce their latest partnership with Rio Largo Olive Estate. Rio Largo is an "Official Partner” to the SA Culinary Olympic Team. “We’re extremely proud to be able to be a sponsor of Team South Africa,” and they added their best wishes for Team SA’s participation in the Culinary Olympics this year in Erfurt, Germany.


Rio Largo Extra Virgin Olive Oil is a blend of three olive cultivars, (Frantoio, Leccino and Coratina) grown and pressed on the estate in Scherpenheuwel, Breede River in the Western Cape. Each cultivar is handpicked, crushed and stored separately in sealed stainless steel tanks. Rio Largo Extra Virgin Olive Oil will complement Team SA’s as well as any Chefs’ food.


Their oils are individually tested and tasted before blending to achieve a mild, not too peppery, but flavoursome oil. This delicious blend with hints of cut grass and green apple is suitable for all culinary uses.
To complement the Rio Largo Olive Oil they import the finest Balsamic Vinegar from Modena, Italy and bottle it in their exclusive gourmet-bottles. Together this makes an attractive duo for any restaurant, dinner table or Olympic-kit. Over the coming months Rio Largo Olive Oil will be assisting Culinary Team South Africa in their preparations for the Olympics from five to ten October.


Culinary Team South Africa represents the Chefs of South Africa , and recently did them proud after they brought back seven silver medals in hot kitchen, seven silver medals in cold table, one silver in the individual showpiece section and three bronze medals in individual entries, from the Culinary World Cup in Luxembourg.
South Africa first sent a team to participate in the Culinary Olympics in 1980, during which this group brought home five individual gold medals and won fourth place overall in the hot competition. Throughout the Culinary Team’s history, participants have been made up of renowned Chefs such as Bill Gallagher, Heinz Brunner, Manfred Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel, amongst others.


Building on the tremendous achievements of the 2008 Olympics, and based on the principles of Garth Shnier’s succession plan, the SACA Board of Directors have elected, Chef Bruce Burns, to both manage and lead the team to greater success in 2012. Culinary Team South Africa is currently ranked 10th in the world after the Luxembourg competition in 2011, and aims to achieve even higher rankings at the Culinary Olympics in October this year.


END

ISSUED BY THE SOUTH AFRICAN CHEFS ASSOCIATION. FOR FURTHER INFORMATION, PLEASE CONTACT MERCIA LAMPEN on 011 482 7250 OR send an email to communications@saca.co.za

 

Culinary Team South Africa collaborates with

Gordon Ramsay
The Good Food and Wine show showcased a live Olympic practice session by Culinary Team South Africa as well as highly successful collaboration between the Team and Gordon Ramsay. Members of the public had a chance to view the incredible showpieces created by Culinary Team SA in preparation of the Culinary Olympics in 2012. On Friday night the Team backed Claire Smyth, 3 star Michelin chef at the Gordon Ramsay Restaurant in delivering a menu consisting of Gordon’s take on traditional South African cuisine to guests attending a charity function at Summer Place.

 

 


Culinary Team SA, Gordon Ramsay, Clair Smyth and SACA President: Stephen Billingham

On the weekend of 24 and 25 September South African National Team of Chefs, Culinary Team South Africa showcased their live Olympic preparations at their own stand at Good Food and wine show. Their showpieces were put on display for the public to see and the chefs were on hand to explain their dishes to the many visitors.

On the Friday night Team SA backed Gordon Ramsay’s team in the kitchen at a function held at Summer Place and prepared a menu chosen by Ramsay for 200 guests. Ramsay chose traditional South African ingredients for the menu - such as Cape crayfish, boerewors and warthog - and gave them his own signature. A charity auction held at the end of the evening raised more than R1.3-million which will benefit the Bobbi Bear Foundation as well as Door of Hope. Among the auction items were a signed Culinary Team SA Chef’s Jacket. The gala dinner was held in association with Samsung and hosted by the Good Food & Wine Show.
Culinary Team SA, currently rated an impressive 10th in the world, and aiming to top that when they compete again in the Culinary Olympics in Erfurt, Germany in 2012 received praise from Ramsey for their ‘incredible talent’ and he said that South African chefs were a forced to be reckoned with on the international culinary scene.

The team presented Ramsay with a “Friends of the Team” certificate as a token of their appreciation for the tremendous opportunity to have worked so closely with him. Putting together one of the most innovative menus for guests at Summer place was an invaluable learning opportunity for the team. This experience will most certainly boost the level of cuisine not only presented on the South African plates at the Olympics but also that which South African’s experience at events & in restaurants, hotels, coffee shops & hospitals around the country, prepared by members of Team South Africa.

 

 

 

Culinary Team South Africa announces Junior Team for 2012 Culinary Olympics

Vusumuzi Ndlovu ,Keiron Reynolds ( Team Captain) , Jacques Swart , Justin Simpson, 
Natasha Fernandes, Gontse Moyane,  Kgomotso Rasepae

The South African Chefs Association, its board, as well as the Management and Sponsors of Culinary Team South Africa are proud to announce that after  competitive trials held recently the following seven members were selected as members of Junior Culinary Team South Africa: Keiron Reynolds ( Team Captain) , Justin Simpson, Natasha Fernandes, Vusumuzi Ndlovu, Gontse Moyane, Jacques Swart, Kgomotso Rasepae .

These young chefs have been selected to join Culinary Team South Africa as Junior Members and are now ranked among the most talented chefs in the country, with one common goal “Olympic Gold” Culinary Team South Africa entered to compete internationally in the the oldest and most prestigious culinary competition in the world, the IKA Culinary Olympics 2012.
 
“We were very happy with the applications made and had a hard task in selecting 12 juniors to attend the trials”; said Bruce Burns, manager of Team South Africa. “On the day of the trials the competition was tough and we, as judges, were presented with excellent dishes. After much deliberation, we made our choices and we are sure that these juniors will make South Africa proud.”
This young Team together with the 19 senior members are already working on perfecting their dishes for the Olympics at monthly 4 day training sessions. The IKA Culinary Olympics 2012 will be hosted in Erfurt, Germany.  Representing the chefs of South Africa and ranked 10th in the world, Culinary Team South Africa recently did them proud after they brought back seven silver medals in hot kitchen, seven silver medals in cold table, one silver in the individual showpiece section and three bronze medals in individual entries, from the Culinary World Cup in Luxembourg.  
“Inspiration is one of Unilever Food Solution’s core philosophies and we are both inspired by these young chefs and believe that they will go on to inspire others. We wish them great success as they begin their exciting journey into culinary competitions,” says Eelco Camminga, Vice President of Unilever Food Solutions Africa, Middle East & Pakistan and major sponsor to Culinary Team South Africa
 
South Africa first sent a team to participate in the Culinary Olympics in 1980, during which this group brought home five individual medals and won fourth place overall in the hot kitchen competition. Throughout the Culinary Team’s history, participants have been made up of renowned chefs such as Bill Gallagher, Heinz Brunner, Manfred Muelers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel.   
The history of the Internationale Kochkunst Ausstellung, better known as the Culinary Olympics, is dominated by the energetic and inspirational figure of Matthias Charl Banzer, founder of the IKA, who developed the IKA into the most prestigious food exhibition in the world. The IKA began in 1900 in Frankfurt, Germany and due to the depredations of World War I and II it did not take place every four years as it does today. Today over 50 countries compete for the title of Olympic Champion in Cooking. And it is at these Olympics where new trends are set.
It is every Chef’s dream to represent his or her country in Germany. The primary objective of this event is to unite the world through cooking. It is a forum where masters and apprentice teams meet to exchange ideas and learn from each other.