South Africa’s hope for Olympic gold in 2020 is proudly carried by the South African Culinary Olympic team (Team SA) as they head for the 25th IKA Culinary Olympics in Stuttgart, Germany, from 14 to 19 February, under the auspices of the SA Chefs Association.

Team SA is headed by Trevor Boyd, Team Manager and Executive Chef of The Michelangelo Hotel, with team members:

Dion Vengatass, Chef de Cuisine, Belmond Mount Nelson Hotel (Team Captain)

Kirstin Hellemann, Junior Sous Chef, Belmond Mount Nelson Hotel, both of whom have past Culinary Olympic experience

Adrian Vigus-Brown, Executive Chef, African Pride Melrose Arch, Autograph Collection

Chanté Rabie, Pastry Chef, Saxton Hotel, Villas & Spa

Bradley van Niekerk, Senior Chef de Partie, Chefs Warehouse Beau Constantia

Oscar Baard, Pastry Chef, NH Cape Town The Lord Charles

Sifiso Chiziane, commis chef, African Pride Melrose Arch, Autograph Collection & National Youth Chef Training Programme 3rd year student).

The 2020 IKA Culinary Olympics will attract over 70 countries and 2 000 chefs competing in the oldest and biggest international culinary arts competition, first held in 1900 with four participating nations.

The Springbok squad will compete in two categories; the Chef’s Table, entailing seven different dishes for twelve people on 16 February, and the Restaurant of Nations, a three-course menu for 110 people on 18 February. In both instances, visitors to the IKA Olympics will be able to pay to enjoy the dishes.

James Khoza, President of SA Chefs Association, wished the team well in their quest for gold, and said, “All the training these chefs have had and the preparation they have put in will pay off – and young juniors in the industry will see what is possible.”

He also thanked the team’s proud sponsors whose involvement ensured South Africa’s participation in this globally acclaimed culinary event. “The cost of providing the necessary training and practice sessions for the chefs, the logistics and the entries into the competitions is extremely high, and as an NPO, SA Chefs depends on the support of sponsors to make it all possible.”

Stephen Billingham, former President of the SA Chefs Association and owner of the HTA School of Culinary Art, concludes, “This team represents all of us – our people, cultures, hospitality, business, and the diversity and quality of our food from our country and our seas.”

For more information on the Springbok Culinary team, visit their website HERE…

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