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Competitors will have three hours and R16 per head to create a sumptuous meal for ten in the Fedics Regional Team of Three finals taking place today (19 July) at the Cape Town Hotel School in Mouille Point.

Now in its 12th year of existence, the competition allows competitors a free reign in terms of creativity and menu selection. No executive chefs are allowed to enter, leveling the playing fields. Teams comprise three members – a cook, assistant and manager and they need not adhere to their roles – allowing for competitors to test their skills in other areas.

The various segments represented include: University of Stellenbosch Eendrag representing Class, Healthwise represented by St Lukes / Norfolk, Food Services being represented by Kohler, GrandWest representing Leisure (a new category) and Business Select being represented by Chevron.

Competitors will not only cook the food but also serve. With no set parameters in terms of décor, competitors can be as creative as they desire, allowing them to blend the food in with their chosen theme.

The judging panel comprises four Chefs who are accredited as judges by the South African Chefs Association: Carianne Wilson from Silwood Cookery School, Jonathon Gargan from Elleman House, Roberto De Carvalho from The 12 Apostles Hotel & Spa and Martin Kobald, President of the South African Chefs Association.

Judges will be marking on presentation, taste and innovation of the finished dishes. Another important aspect competitors will be judged on is how they have adapted trends to their menus, keeping in mind their strict budgets, and just how creatively they have interpreted their menus.

In a surprise turn this year’s competitors are all women, bar one man, showing the fairer sex are making inroads into this very male dominated profession.

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