Chefs Corner

June 2009

Dear Members,

Sunday Times and Foodcorp invite South African chefs to explore the flavours of Africa with the 2009 Food Awards at Foodcorp’s new innovation centre, The 7th Floor, situated in Black River Park, Observatory, Cape Town on the 2nd and 3rd of September 2 and 3. The Food Awards, in its third year running, is made up of three competitions and is approved by the South African Chefs Association. The Chef of the Year is open to all chefs resident in South Africa who are working in the food, hotel, and restaurant and catering industries. The same criteria apply to the Young Chef of the Year with the age limit being 23. The Chef School Challenge is open to first-year students attending an establishment in South Africa offering recognised cooking courses who must compete in teams of two. “Creation of new talent is critical for the sustainability of the culinary industry in South Africa. These awards serve as a platform that creates excitement, encouraging young talent to participate in the industry. In addition, the junior chef and schools challenge provides a great platform for young culinary creative’s to showcase their unique capabilities and ideas,” says Julliette Morrison, Group Marketing Director for Foodcorp Brands.

“We are thrilled to be partnering with Foodcorp on the third Sunday Times Food Awards,” says Avusa Media Marketing GM, Susan Russell.

“We believe the partnership will further enhance an event that has quickly established itself as a highlight in the South African culinary calendar. The prize money has been increased this year, and we look forward to seeing entries from South Africa’s leading and most innovative chefs, as well as some fresh faces bringing new talent,” adds Russell.

The overriding theme for all three competitions this year is ‘reflecting flavours of the African continent’.
For the Chef of the Year, each chef must submit a menu consisting of four courses plus amuse bouche and a palate cleanser, together with a wine accompaniment for each relevant course as well as a selection of non-alcoholic drinks (juiced, infused, brewed). The Young Chef of the Year entrants must submit a menu consisting of three courses (starter: avocado ritz, main: chicken chasseur, dessert: crème brulee), conforming to the classics, but using their own interpretation of the ‘flavours of the African continent’.

The teams in the Chef School Challenge must too submit a menu of three courses interpreting the theme. The starter should contain one hot and one cold component and only two sauces. The main should contain one protein component, a second protein component from the same animal, minimum of two vegetable accompaniments, a carbohydrate component and at least two sauces. Dessert needs to comprise of one main component, one accompaniment and one garnish plus a décor item with a minimum of two sauces.

Entrants submit their hardcopy entries as per the competition guidelines, these will be short-listed by the panel of judges and five finalists will be invited to ‘cook off’ for the coveted title at the The 7th Floor.

This year’s winner of the Chef of the Year will receive R50 000 plus a WEBER Q300 valued at R5 999, the Young Chef of the Year, R20 000 plus a Weber Q300 valued at R4 999 and winners of the Chef School Challenge will win R5 000 and a Weber Smokey Joe valued at R749 per team member and R5 000 will be awarded to the winning school.

The awards are now in association with one of South Africa’s leading manufacturers of branded food products, Foodcorp. On why Foodcorp decided to get involved with the awards this year, Morrison points out that the Sunday Times Food Awards provides a unique platform for them showcase their intention in becoming a leading innovator.

“The South African restaurant and culinary industry is at the forefront of both local and international trends, often leading with innovative ideas. Our participation in this event combines the best of the industry with our newly created capability at The 7th Floor. Innovative ideas implemented during this competition will provide food for thought to our own development programmes,” concludes Morrison.

Guidelines and entry forms will be available online at www.sundaytimesfoodawards.co.za – the entries are to include the name of the dish, a photograph of each dish clearly showing all the elements plus a recipe and method for each dish. In the Chef of the Year competition, entries must include notes on the chosen wine to compliment the food, plus name and vintage of selected wine – non-alcoholic drinks to include the name of the drinks and a photograph of the presentation.

Competition closes at 5pm on Tuesday, August 11. Only paper entries – no digital entries will be accepted. Entries to be sent to Sunday Times Food Awards, PO Box 1742 Saxonwold 2132 or hand delivered to Sunday Times Food Awards, Avusa Media House, 4 Biermann Avenue, Rosebank.

For more information, visit www.sundaytimesfoodawards.co.za or email foodawards@sundaytimes.co.za