Future Chef talent was nurtured by the SACA Young Chefs Club in KZN and is aimed at Chefs younger than 27. The Young Chefs Club (YCC) is a sub-committee of SACA whose objective it is to expose young Chefs to the industry in order to prepare them for a professional environment.
Distell approached SACA YCC to host a Brandy Infused Competition and students who entered the competition were required to submit a photograph of the dishes they wanted to present at the competition. Based on those, ten teams were selected to go through to the finals.
Three Capsicum students from our Durban campus made it through to the finals and Nigel Mthoba and Tyler McCann taking the win!