The HTA School of Culinary Art held their annual Boerewors Competition which allowed their students to have fun while showing off their skills, innovations and distinctive creations on June 16.
This initiative taught them how to make their own distinct versions of boerewors and put them to the test in terms of outdoor cuisine.
Students were divided into 12 groups and requested to choose a group name, theme as well as the type of boerewors they wanted to make and end up serving.
The competition was set up in the style of a market, with families welcomed, and the day was complemented by craft gins and beers, gourmet milkshakes, hot chocolates, wings, and chips.
According to industry placement facilitator Duane Riley, ‘the event was attended by about 200 industry members, family members, friends as well as sponsors’.
The judging panel of executive chefs are considered hospitality industry experts. HTA School of Culinary Art was grateful for their contribution to their event. The guest judges included Chef Heinz Brunner and Chef JP Siegenthaler.
Each group was judged on taste, appearance, innovation, and sales. The finalists were awarded an HTA gift bag filled with various prizes.
Something Asian took first place, Township Flavour placed second, and The Weener placed third. Awards were given out to the groups that sold the most tickets and/or boerewors, and to groups with the most spirit.
“The HTA School of Culinary Art Boerewors Competition, was a great success, as it not only brought camaraderie and drive among the students but also showed the support of chefs from the industry, family members, sponsors, staff as well as past students,” said Riley.
HTA School of Culinary Art looks forward to hosting the competition in the coming years.
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