Competing for the grand prize of R5,000 plus a floating trophy, the four finalists, selected from hopefuls all over the country, competed in the McCain Tribute to Good Taste cook-off on the South African Chefs Association stand at Hostex at the Sandton Convention Centre this afternoon.
The four contestants, all in the early stages of their careers, and selected for their unique menu entries, were Andrea Claire Mansfield (18), of Randpark Ridge in Johannesburg, Karin Wyma (22), of Pretoria, Sibusiso Sydney Nyandeni (23), of Vosloorus, and Devin Cornell James (20), of Dainfern in Johannesburg.
The cook-off saw the finalists prepare two unique vegetarian dishes - one soup and one main course recipe for six people - using a minimum of four McCain products, while incorporating the theme “Green for Gold” in their recipe entries, in tribute to the South African National Culinary Team, who brought home a Gold medal from last years IKA Culinary Olympics in Erfurt, Germany in October.
The versatility of the McCain products, which include a wide range of frozen vegetables, including creamed spinach, roasting vegetables, sweet potatoes and pumpkin, make them a convenient solution for cocktail menus. This, added to the creativity of the four young chefs, saw a number of unique and delicious dishes presented to the panel of South African Chefs Association accredited judges.
Sibusiso's winning menu featured a starter of spiced butternut soup with basil and candied orange, and his main dish is crushed minted cumin peas with braised vegetable ravioli and truffled frothed mushroom veloute
Being chosen as one of the four finalists for the McCain Tribute to Good Taste competition was like a dream come true for Nyandeni. “I am a person who has a very competitive spirit, and this, combined with the passion that I have for food, is what inspired me to enter the McCain Tribute to Good Taste Competition”, says Sibusiso. This is the second time he has entered the McCain Tribute to Good Taste and being chosen as one of the finalists this year has proven that this young man does not quit very easily.
23 year-old Sibusiso Sydney Nyandeni from Vosloorus first realised his passion for food at the tender age of 13. After completing his Grade 12 in 2005, and still unsure of whether the culinary world was the right route to take after high school, Sibusiso decided to take a gap year in 2006. There was no doubt in his mind when he decided to join the HTA School of Culinary Art in Randburg in 2007, that being a chef was what he wanted most in life.
Apart from being a full-time third-year student at HTA, Sibusiso had his first working experience doing practicals at the Southern Sun Intercontinental Hotel at the O.R Tambo International Airport, and is currently working for Food on the Move, a catering company situated in Braamfontein. “I've always loved to cook, and I know that I'm very good at it, I just need to show that to the rest of the world as well”, concludes a very confident Sibusiso.
Other than spending hours in the kitchen creating interesting and innovative dishes, Sibusiso enjoys jogging and working up a sweat at the gym.
