Wednesday, 8th June, turned out to be the ‘Battle of the Brisket’, just one of the compulsory ingredients in the mystery basket of the annual regional competition for 2005. 45 commis competed simultaneously around the country
in five cities, using the same ingredients
Each contestant was given 30 minutes to create the menu, using the ingredients, sponsored by Pick ‘n Pay and Denny Mushrooms. They were then given three and a half hours in which to prepare the meal for the assembled
judging panel. The judges were drawn from different areas of the hospitality industry, chefs, lecturers, food writers and gastronomes.
The entrants were judged on originality, presentation, texture and flavour. A kitchen judge was
responsible for observing their techniques, hygiene, correct use of ingredients and monitoring wastage. It happened again, in preparation for the international finals, with a different ‘mystery basket’. A very strict ‘timing judge’ will be in
attendance too.
The five finalists who travelled to Johannesburg on Tuesday 5th July were:
Zillah-Jane Botha, 22 yrs, Beverly Hills KwaZulu Natal
Rico Carlinsky, 23 yrs, Royal Malewane Pretoria
Vicky Gurovich, 23 yrs, The
Michelangelo Johannesburg
Mark Hendry, 23 yrs, The Plettenberg Outeniqua
Peter John Vadas, 24 yrs, Cape Grace Hotel du Cap
On arrival they lunched at The Saxon, voted one of the world’s best Boutique hotels, then they checked in as
guests at The Westcliff. Not often a chef has the opportunity of being a guest in a five star luxury hotel! Conseiller Culinaire, Stefano Starfella briefed them over dinner at the Park Hyatt.
The competition was held at the new campus of the
University of Johannesburg, Dept. of Tourism & Hospitality, Auckland Park from 08.30 on Wednesday, 6th July. The main ingredients of the final mystery basket were: lobster, pork loin, lambs liver, onions, celeriac, tomatoes, jalapeno, passion
fruit, bananas, avocado, rum.
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Peter John Vadas with Letitia Prinsloo,
Bailli Du Cap, at his send-off party in
Cape Town's Mount Grace Hotel. |
The winner, Peter John Vadas, headed off to Bermuda on 25th September, to represent South Africa against 15 commis from such countries as England, United States of American, Canada, Australia, France,
Switzerland and Germany. He received a gold medal, air travel, accommodation, the first year’s membership of the S.A. Chefs Association and R2 000 cash each from the Chaîne des Rôtisseurs and Pick ‘n Pay.
To give you an idea of the
individual menus:
| Vicky Gurovich (No 1) |
Rico Carlinsky (No 2) |
Lobster wrapped in sole
Served on a mushroom salad with an avocado salsa and tomato vinnaigrette
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Port and choriço roulade with lamb’s liver parcels
Served with butternut rice, sauté green beans and asparagus with a red wine sauce
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Dark chocolate parfait sandwich
with a passionfruit and banana steamed pudding and a passionfruit rum syrup |
Avocado velouté
With pan fried sole, lobster ad choriço
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Roast pork loin
served with liver parfait, spicy salsa, mixed greens and brand-flamed mushroom
ragǒut
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Rum flavoured chocolate tartlette
With passionfruit coulis and cinnamon créme |
| Peter John Vadas (No 3) |
Mark Hendry (No 4) |
Pan fried sole with lobster and sweetcorn ravioli
And tomato and avocado salsa
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Roast loin of pork with sautéed lamb’s liver, onion pureé,
Button
mushrooms, green asparagus
Roasted butternut and choriço and jalapeno sauce
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Passionfruit pavé
with banana and rum compôte and orange marmalade |
Pan fried lobster
on a mixed bean and asparagus salad served with an avocado chilli and tomato salsa
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Roast pork loin
with a mint and garlic pesto
served with lamb’s liver paté
and lemon and mixed mushroom pilaf
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Banana and passionfruit parfait
with an orange and rum coulis |
Zilla-Jane Botha (No 5) |
Paupiette of sole with
Lobster avocado salsa
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Seared pork chops
On a lamb’s liver and mushroom soubise
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Banana and Rum
tarte tatin
with Passionfruit cream and caramel spun sugar |
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Sponsors of the 2005 Jeunes Commis Rôtisseurs (Young Cooks) Competition: |
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