FET chefs can enter great competition

1 Mar 2010

Potatoes South Africa (PSA) and the South African Chefs' Association (SACA) launched on Friday 26 February 2010, a collaborative chefs' competition with a difference. Aimed at hospitality learners in selected Public Sector Further Education Training (FET) colleges, the Mzansi Budding Chefs' Competition offers them an opportunity to compete for cash and training; a prospect few are ordinarily afforded.

SACA President, Stephen Billingham explains, "This competition is not only a great way to show the versatility of the power-packed potato, but it also allows us to fulfil our mandate of promoting the art and science of cookery to all in South Africa, especially to training providers that do not usually take part in cooking competitions.”

The invited colleges from Gauteng are Central Johannesburg College (with its five campuses), Ekurhuleni East & West Colleges, Sedibeng College, Tshwane North & South Colleges, South West Gauteng College and Western College. Also competing are Makikeng Hotel School (North West), Vuselela College (Limpopo) and Sondela Academy (North West).

Competition requirements, prizes

The trainee chefs are required to produce potato recipes that are fresh, highly creative but practical, while simultaneously highlighting the potato's key attributes - affordability, versatility and ease of preparation.

Recipes must be entered into the three following categories: starter, main or dessert and are to be developed specifically for the LSM 4-7 population group.

The top ten finalists will compete in the final to be held in early June at the Southern Sun Centre for Culinary Excellence (CCE), based at SACA's head office at the University of Johannesburg's School of Tourism and Hospitality. The panel will consist of judges from SACA, PSA as well as industry professionals.

1st prize: R10 000 and a 10-day Course at the SACA Southern Sun Centre for Culinary Excellence
2nd prize: R7 000 and a 5-day Course at the SACA Southern Sun Centre for Culinary Excellence
3rd prize: R5 000 and a 5-day Course at the SACA Southern Sun Centre for Culinary Excellence

Recipe book inclusion

The final recipes will appear in a 30-page recipe book that will not only underline the spud's delicious nature, but also dispel negative perceptions that potatoes are fattening, starchy and unhealthy.

As Mark du Plessis, CEO of PSA, says, “Not everyone is lucky enough to know what's for supper. Often overlooked as the number one vegetable; the highly nutritious, yet humble potato has the power to build communities, feed the hungry as well as fight poverty.”