We had the honour of visiting the Capital Hotel School (CHS), one of South Africa’s finest hospitality schools, recently (more details to follow soon, I promise!) and I was very impressed with the quality and calibre of meals served by these young chefs of the future.
So I actually wasn’t too surprised when this news came across my desk today! CAPITAL HOTEL SCHOOL STUDENT STRIKES IT LUCKY WITH LUCKY STAR INNOVATIONS COMPETITION
The Head of Department: Professional Cookery, Chef Alicia Gilliomee took everyone by surprise when she decided to enter three first year students (Timothy Kloppenborg, Sonja Wilken and Reabetswe Matebane) into the Junior Category of the Lucky Star Innovations competition at HOSTEX Gauteng, that was held earlier this month.
The young students had to create a healthy and tasty main course dish prepard with Lucky Star Pilchards or Lucky Star tuna.
Reabetswe’s Red Lucky Star Pilchard & Coconut Curry served with Basmati Rice and Chunky Morogo won top dish for round one.
And for round two Reabetswe had to create a dish using a ‘mystery basket’, where the young chefs had no idea what ingredients they will receive to work with. He prepared Crispy Lucky Star Sardine fingers, warm Quinoa & Morogo stack, accompanied by a Lucky Star Tomato Concentrate served with Mustard & Honey glazed Butternut, Sweet Potato Crisps and Beetroot Chutney. For these delicious creations Reabetswe was placed second overall – a great achievement for the youngster.
“I have been in this industry a long time and I have an inherent passion for cooking which has afforded me the vision to see potential in the students I teach,” said Chef Alicia Gilliomee. “It takes time for these students to build up the confidence to believe they’re capable of producing great food in pressured and often challenging environments so sometimes the encouragement they need is a surprise entry.” “I’m incredibly proud of our first year students, Timothy Kloppenborg, Sonja Wilken and Reabetswe and their ability to be so creative with their food and even prouder that Reabetswe managed to place second overall.”
Well done guys – here’s to our chefs of the future!