This was also the first year that the competition was endorsed by the World Association of Chefs' Societies (WACS) and a WACS-accredited judge oversaw the judging delegation as well as the overall judging procedure.
"Our heartiest congratulations to Jade as our newest Senior Chef of the Year, as well as to all the other worthy winners in the competition," said Remco Bol, MD of Unilever Food Solutions South Africa. "The entire competition was tightly contested in all categories, again proving the exceptional world-class standards that our chefs in South Africa constantly achieve." Bol added that the WACS endorsement and oversight added a new dimension of professionalism to the competition, taking it to the next level in international culinary competition standings.
In the finals, Van der Spuy, a former winner of the Junior category of the competition, went up against five other finalists in a three-hour mystery basket cook-off at Unilever Food Solutions' state-of-the-art kitchens in La Lucia Ridge. Her menu consisted of a starter of cob with tempura oyster, rice tuille, leek kimchi, garlic cream, tomato veloute, parsley and camembert pesto and red pepper; main course of pan-fried lamb loin with lamb paté, melange of vegetables, potato croquette, butternut purée and jus; and dessert of chocolate mousse with crispy brownie, caramel truffle, vanilla cream, berry jelly, pistachio and meringue.
The junior winner presented a three-course menu consisting of mussel-stuffed squid with corn salad, herb oil, deep-fried squid, mussels, tentacles and a calamari broth, followed by spiced rub quail breast with butternut puree, deep-fried quail leg, wilted baby spinach, pickled onion, potato croquette, butternut gremalata and red wine jus and ending with walnut cake with choc cremeux, cheesecake mousse, caramel sauce, gooseberry and strawberry compote and macerated berries.
The five competition categories featured three prizes in each, representing a total of R120,000 in prize money, and included: Senior Chef of the Year; Junior Chef of the Year; Team of Four: Bring your Best; Creative Canapés; and Confectionery Showcase.
