Although Young Stars is a combination of learning and competition, elements of the programme expose candidates to the cream of the hospitality industry, introducing them to opportunities and an environment where top chefs, sommeliers, baristas and bakers offer their extensive knowledge to inspire young professionals destined to become the next generation of chefs, wine stewards, pastry chefs, bakers and baristas.
The starter at the awards dinner – Denny Mushroom ravioli, mushroom cap, sweet and sour pickled mushroom and garlic cauliflower crème. The competition’s skills exchange development programme, designed to raise awareness of local and global partnerships, included meeting farmers, producers, tourism professionals, and the opportunity to not only engage with guest speakers, but to embark on a variety of extra mural activities like a mixology class at Superyacht Training Academy, a South African wine course at Cape Wine Academy, tasting and learning about the making of fine spirits at KWV’s House Of Fire in Paarl at the KWV...
And so it came to pass that we were in a room where, a bit like a wedding but not, speeches were made, and seated at the main table were not the bride and groom, but rows of fresh young faces, bursting with eagerness and enthusiasm for the recognition of their hard work in a chosen career which promises, along with its rewards, a lifetime of graft.
CookTastic founder and project manager Mbuyi Jongqo, whom I keep bumping into at functions and she is always bubbly and vibrant, was wildly enthusiastic about the competition’s innovation. Chef Deon Roets, academic manager for the chef division at CTIA, encouraged students to enter the Showcook competition for the first time in 2020, and could not be happier with the 2022 results. “What a great opportunity for our school and so much gratitude towards our students’ achievements,” he said.
Second placed beverage student Gustav Duvenhage from CTIA took home more than one prize: with chef Marthinus Terblanche, best main in the Food & Wine Pairing category, as well as best dessert with pastry chef Chloë Joubert; best KWV brandy cocktail, and as a member of S.Pellegrino & Aqua Panna Best Team Presentation with Terblanche, Joubert, Jessica Scholtz, and Faith Neethling.
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