HeronBridge College hosted their eighth annual cook-off at Hirsch’s Fourways recently.
The appliance store was filled with the smell of various cooked foods. The competition was only open to the school’s Grade 11 group.
Ten contestants were selected from a previous round that took place virtually among the grade which saw 100 entrants get judged by 10 judges including Grade 11 life orientation head Elize Brassell.
Brassell, who also organised the cook-off, said things had to be done a little different this year due to the coronavirus restrictions. “We usually have the whole grade take part, and separate them into groups while using half of the store. But we had to change the format to keep within Covid-19 regulations.
“A substantial amount has been put into this event, and I am so proud of how far the contestants have come in this competition.”
The competition started with a flash round of all 10 junior cooks to hand-whip cream and cube onions the fastest. The first five were to move to the next and final round which required a main dish with some heritage inspiration.
Chef Leon Koch from Guvon Academy, who was one of the judges, was amazed at the talent and care each participant took in creating their dishes at their young age. “I think it was phenomenal to see Grade 11 learners cook like that.
“There’s been a lot of development from what they watch on TV, you can see they have learnt a lot by themselves in terms of skillset. That definitely shows a lot of character.”
The winner of the cook-off was announced on 7 October in front of the school. First place went to Micaela Kruger for her handmade gnocchi, with Liam Waller and Savannah De Lima in second and third place respectively.
Micaela won almost R5 000 worth of prizes, courtesy of Hirsch’s, Tupperware and the Guvon Academy. A lucky draw university hamper was sponsored by Hirsch’s which the HeronBridge Grade 11s could enter. The hamper contained a single bed, microware, kettle, toaster, bar fridge, pot set and iron.
Spokesperson at Hirsch’s Fourways, Lana Wentink said it was great to see many people come and support the cook-off and participants that morning.
“With Covid-19 everything has been so restrictive. So having something like this is nice as we have everyone together within regulation. The cook-off is a just something, a little bit of fun that can give them a kick-off in life,” Wentink concluded.
