Mzansi Budding Chefs' potato competition has a top spud

(L - R): Etienne Booyens from Potato South Africa with winning student Talita Berndt and Graham Donet from the South African Chefs' Association

Winners:

• 1st prize: R10 000 and a 10-day Course at the SACA Southern Sun Centre for Culinary Excellence went to second year culinary student Talita Bernt from Westcol College in Randfontein
  
• 2nd prize: R7 000 and a 5-day Course at the SACA Southern Sun Centre for Culinary Excellence went to Malesela Amos Matlala, of Springs Campus
  
• 3rd prize: R5 000 and a 5-day Course at the SACA Southern Sun Centre for Culinary Excellence went to Clopatra Tadzingwa, also of Westcol College

The judges included:

• Arnold Tanzer; SACA board member and World Association of Chefs' Societies (WACS) continental director for Africa and the Middle East
  
• Kabelo Segone; SACA board member and HTA School of Culinary Art lecturer
  
• Allister Esau; SACA board member and BOSASA
  
• Etienne Booyens; marketing manager, Potatoes South Africa (PSA)
  
• Immaculate Zinde; marketing assistant, Potatoes South Africa

Potatoes - from start to finish

The trainee chefs were required to produce potato recipes of a fresh, highly creative but practical nature, while simultaneously highlighting the potato's key attributes - affordability, versatility and ease of preparation. Recipes were entered into the three following categories: starter, main and dessert, and in addition, were developed specifically for the LSM 4 - 7 population group.

The judges whittled the potato field down to the final three contenders by looking specifically for creativity, flavour, originality, adherence to basic competition criteria, as well as balance to the overall proposed menu.

Passing the taste test

At the final tuber showdown, Bernt shone with her spud-inspired menu consisting of potato grissini served with a creamy spinach dipping sauce, potato and fennel waffle topped with shrimp and a decadent stir-fry of peppers and fennel root and a spring roll with a chocolate potato maraschino filling.

"Potatoes play a significant role in our daily lives - and its entry into the competition arena confirms its importance. It was absolutely lovely to see the level of skill and creativity exhibited from the Public Sector FET Schools that were approached, and I hope that the Mzansi Budding Chefs' Competition has inspired these students to continue entering culinary competitions," commented Tanzer.

Recipe book

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.

"We are hugely impressed by the level of innovation exhibited by these young students, in this, the inaugural year of the competition. PSA has witnessed a number of recipes of a commercial nature, which we would be interested in developing further. I would like to say to all the students who have participated, you are all winners, and we hope that you have learned and grown from this experience. We look forward to hosting this competition in 2011, and assisting the SACA in building future SA culinary chefs for the international arena," said Booyens.

For further information go to www.potatoes.co.za.