HTA AWARDS IN-SERVICE CHEF OF THE YEAR
6 MAY 2010 - Ilanga Kok
Six newly-qualified chefs, all of whom recently completed HTA’s In-Service Apprenticeship Programme, today put their recently-acquired skills to the test in one of the most exciting culinary challenges of all – Black and Gold Box cook-off to select the HTA In-Service Chef of the Year.
One of the foremost providers of culinary education in South Africa, HTA (Hospitality Trainers and Associates) is responsible for training future chefs, both those already employed in the hospitality sector, through their classical apprenticeship-based in-service training programme, of which they are one of the few providers in the country, and through the provision of culinary education for school-leavers at their Randburg-based HTA School of Culinary Art.
The In-Service Chef of the Year, presented by HTA in association with Goldcrest, was re-implemented in 2007 to recognise and award the skills and talents of their newly qualified In-Service Block Release students. The six finalists who competed for the title this year are: Armstrong Khoza (Cuisine Bon Vivant), Deborah-Lee Woodgate (Protea Hotel Midrand), Mariaan Venter (Protea Hotel Melrose Arch), Stephen Skinner (Fedics), Sydney Nyandeni (OR Thanbo), TK Mashele (Hilton Hotel Sandton), Samantha Alexander (Protea Hotel Melrose Arch) and David Dlamini (Fedics Carnival City).
“At the end of each year, the top students, based on practical marks over the past three years, are selected from 31 graduates in the third-year block,” says Stephen Morris, Principal of the HTA In-Service ‘Block Release’ programme. “These finalists are then each given a Black and Gold Box of compulsory ingredients on the morning of the competition, from which they are required to design and prepare a starter, main course and dessert for four people within three hours.”
This year’s mystery basket contained Rib Eye of Beef, Chicken Livers, Pork Belly, Bacon, Sweet Potato, Goldcrest Baby Pears, Goldcrest Blueberries, Goldcrest Chestnuts, Goldcrest Butterbeans and Bok Choi, all of which the competitors had to use in their three-course meal. In addition to these ingredients, the competitors had access to a communal table of staple ingredients.
Judged on their presentation, taste and texture, timekeeping and skill, competence and menu compilation, as well as essential kitchen skills, namely workplace preparation, storage of raw and cooked products, application of correct skills, methods and techniques and personal and kitchen hygiene, it was a stiff and hotly contested competition. But there could only be one winner, and the winner of the HTA’s In-Service Chef of the Year in association with Goldcrest for 2010 is Sydney Nyandeni. His winning menu consisted of Braised Pork Belly set on the Wilted Bok Choi, black Olive Tapenade Served with Chestnut, Sweet Potato Puree and Apple Jelly, Cumin Spiced Roasted Rib Eye Served with a Warm Lentil Bean Salad, Chicken Ravioli, Sautéed Seasonal Vegetables and Port Jús Reduction and the dessert was a Minted Dark Chocolate Tart Accompanied by Amarula Orange Curd Topped with a Coconut Froth and Blueberry, Baby Pear Compote
The judging panel consisted of a number of top local chefs, including Andrew Atkinson, Competitions Director from the South African Chefs Association, Paul Gindra, Executive Chef of the Radisson Blu Sandton, Morné Ströh, Principal of HTA School of Culinary Art and David Dhlamini, winner of the HTA In-Service Chef of the Year 2009. The winner will receive R5 000.00 Cash, publicity in trade-related publications, as well as amazing prizes sponsored by numerous industry leaders, for the finalists and the winner valued at over R10 000.00.
“The hosting of this competition is made possible by the establishments who support the concept of an Apprenticeship training programme, which allows young men and women who would otherwise not be able to afford the costs further education to obtain a formal qualification as a chef. We pay tribute to the employers of these chefs and all the other establishments who invest in the education of their young chefs,” concludes Stephen Billingham, managing member of HTA.
