"This initiative is unique in that it is both a competition and a collaboration," Kesler said. "It is a competition in the sense that each hotel and their representatives will be striving to be the best among peers. It is a collaboration not only in the pairing of hotels and wine estates but also in its purpose of promoting South Africa as a destination for discerning tourists."
The contest, now in its second year and held at a national level, required candidate chefs and wine stewards at some of South Africa's top hotels to create a three-course menu paired with a Cape Legends wine. (Paul Hartmann of South African Chefs Academy and Chris de Klerk of Cape Legends headed up the panel of judges, which consisted of food and wine professionals.) Four of these dishes, paired with eleven wines, featured in executive chef Rudi Liebenberg's dinner for the evening.
"In South Africa we are blessed to have incredible human resources as well as outstanding wines," said Ross Sleet, marketing director of Cape Legends. "For Cape Legends, it's particularly gratifying to be part of the education and training of these determined young wine candidates, as they strive to reach the highest level of professionalism, which creates a great feeling of unity amongst all those who participate."
Another aspect of the competition required each hotel to create unique table settings for the 'shades of gold' theme. "I have never seen this ballroom more stunning!" Kesler said. Indeed, the intricate designs - some refined and down to earth, others unabashedly out of this world - transcended space and time. What a voyage of discovery for open-mouthed guests: from Ancient Rome to Modern Karoo, from the ocean's depths to the heaven's heights.
During the speech-heavy evening - VIPs included Derek Hanekom (South African Minister of Tourism), Bulelwa Makalima-Ngewana (CEO of Cape Town Partnership), and others - much was said of the need for South Africa to compete globally in the tourism and hospitality sector; the dire shortage of young people becoming chefs; that job creation and skills development go hand in hand; and the role hotels play in nurturing the talent that will become ambassadors of South Africa's brand.
Much was also said of the prizes, which included mentorships, bursaries, sponsored KitchenAid appliances too beautiful to use, and a three-week working holiday at the Taj Mahal Palace in Mumbai. Several of the hotels also offered up weekend getaways in a raffle to support StreetSmart SA, a non-profit organisation helping street children R5 at a time.
But what of the winners? Hoarding results for the end, rather than sprinkling them throughout the evening, forced the room to wait - and wait - for the big news. And then it came in a torrent, much to the relief of restless guests, faces aglow as they sent texts and tweets, and anxious finalists whose nerves were on edge all night.
For Kwa-Zulu Natal, with five finalists vying for awards, second place in the chef category went to Thokozani Mpungose of Southern Sun Elangeni and Maharani (Tsogo Sun). For Gauteng, also with five hotels nominated, 54 on Bath (Tsogo Sun) and Protea Hotel Balalaika Sandton were runners-up for Best Team, while Prince Mabena of the Southern Sun Hyde Park (Tsogo Sun) won Best Wine Steward and Zwelithini Tshuma of Radisson Blu Gautrain Hotel won Best Chef.
But most of the evening's awards went to hotels of the Western Cape, perhaps expected given that the province had eleven finalists. Birkenhead House won the award for "table everyone wants to dine at" while Best Bread went to Cape Grace. Third place in the wine steward category went to Ndaba Dube of the Vineyard Hotel, while third place in the chef category went to Marcelino Solomons of Queen Victoria, another runner-up for Best Team.
The award for Best Team was a tie between Taj and Southern Sun The Cullinan and Southern Sun Waterfront (Tsogo Sun). The jointly competing Tsogo Sun hotels also won awards for Most Promising Chef (Bradley Harry) and "table that best reflects the ethos of the hotel". Meanwhile, the award for most glamorous table went to The Twelve Apostles Hotel and Spa, another runner-up for Best Team and second place winner in the wine steward category (Brian Braite Nhlanhla Mahlangu).
"I feel so honoured," said One&Only's Mercy Mwai, winner of the South African Sommeliers Association Award for Up & Coming Wine Steward. Her laughter and smiles held back her tears. "I have been fortunate enough to work with dedicated and enthusiastic wine professionals, especially [head sommelier] Luvo Ntezo and [last year's winner in the wine steward category] Tinashe Nyamudoka. They have both ignited my newfound love of wine and encouraged me to take on wine as a career."
Born and raised in Nairobi, the mother of two came to Cape Town nine years ago to further her studies at the International Hotel School. And even though she received a certificate in Service in Food and Beverage Management, she is currently studying Front of House Management part-time as she continues to work with the Nobu Cape Town restaurant team.
It seems that for her and many of the evening's winners, the achievements are stepping stones to greater success. As one speaker quoted Nelson Mandela's wise words: "After climbing a great hill, one only finds that there are many more hills to climb." Given the quality of South Africa's young talent, perhaps it's only a matter of time before the international culinary world redirects the spotlight where it deserves to shine.
Interviews with several finalists are available from the Food & Wine Channel.
