A multi-faceted initiative, which took place over a six-month period, consisted of regional cook-offs and a grand finale. Candidate chefs produced an excellent three-course menu, under the wing of their executive chefs, while wine stewards chose pairings for the dishes.
Tshuma was up against some tough competition with chefs from around the country, but it was his award-winning braised pork belly that tantalised the taste buds of the judges and guests, landing him first place. "I serve my pork belly with roast fillet, beluga lentil and pork cheek ragout, sweet corn, apple, carrot and orange puree, and braised baby vegetables - I think all of the flavours work wonderfully together and, thankfully, the judges felt the same," said Tshuma.
Talent, creativity, skill and enthusiasm are what our candidate chefs and wine stewards brought to their splendid entries, which was judged by panels of highly respected food and wine professionals, led by Paul Hartmann of the South African Chefs Academy and Chris de Klerk of Cape Legends. "In South Africa we are blessed to have incredible human resources as well as outstanding wines," said Ross Sleet, marketing director of Cape Legends.
Tshuma started his career in 2005 at the age of 21 as a kitchen hand in one of Sandton's highly acclaimed African restaurants. The head chef saw his potential and afforded him the opportunity to gain hands-on experience in the kitchen, where he went from strength to strength. His next position was at a hotel and conference centre where he grew to demi-chef by 2009. In the following year, he joined the Radisson Blu Gautrain Hotel working under a world-renowned chef and later current executive chef Stuart Cason.
As winner in the chef's category, Tshuma was awarded prizes to the value of R35,000.The prize that sets the winner apart is the three-week all-inclusive trip to Mumbai, India at one of the most prestigious and iconic hotels that forms an important part of Mumbai's history.
