In search of culinary greatness
PAULSHOF - In a bid to win places in the finals, chefs brought their best to the table in Unilever Food Solutions' Chef of the Year regional semi-finals.
In a vast, gleaming professional kitchen on 30 July, 12 chefs spent the day chopping, roasting and sauteing their way through the semis.
Competitors come from across the culinary board, including hotels, restaurants and even canteens, said Craig Elliot, executive head chef at Unilever Food Solutions. From hundreds of entrants, six junior chefs and six seniors go head-to-head in each of the three regional semi-finals.
Results of the semis will be announced once all three rounds are completed, and two talented gourmets from each region will compete in the September finals in Durban, alongside competitors in the other categories, Team of Four, Creative Canapés and Confectionary Showcase.
The Chef of the Year competition has been challenging South Africa’s finest culinary talent for about 40 years. In that time, many top chefs have passed through its kitchen doors – often more than once.
“Once bitten, they always come back,” said Elliot.
Chef of the Year does more than offer chefs the opportunity to showcase and develop their skills, however. The competition creates a sense of community and support in the culinary industry, said Elliot, “It brings chefs together.”
The high stress competitive atmosphere is excellent preparation for life in the food service industry. Coo Pillay, executive chef at Sandton’s Holiday Inn, encourages his team to enter as many competitions as possible. Pillay himself has been a contestant on numerous occasions, and now judges Chef of the Year, as well as shepherding a junior chef and a team of four through this year’s challenge.
Citrum Khumalo, founder of the Culinary Passions School of Hospitality, echoes Pillay’s attitude. “I push them to the limit,” he says of trainee chefs. “They always come back and say thank you, chef.”
Resilience is just one of the skills needed to become Chef of the Year. A keen regard for basics, an ability to balance flavours, and an intelligent approach to portion sizes are all key. Above all, said Elliot, “You’ve got to keep your wits about you.”
