Future Chef talent was nurtured by The South African Chefs Association Young Chefs Club of KwaZulu-Natal, when chefs under the age of 25 competed to win a Brandy Infusions competition at the Durban Country Club on 26 June 2014.
The Young Chefs Club (YCC) is a sub-committee of The South African Chefs Association (SACA) committee and is aimed at all those chefs aged 25 years or younger. Distell approached the SACA YCC to host a Brandy Infused Competition. All students who entered the competition had to submit a photograph of the dishes they want to present at the competition and based on those, ten teams of two members were selected to go through to the finals.
“We felt confident that we’ll have at least one pair in the finals, however the competition was tough so we were extremely happy and proud when two of our students, Edward Lloyd and Tyann Robert,made it through to the finals”, says Capsicum Durban Campus Manager Annette Tait. On the day of the competition they had ten minutes per team member to re-create their dishes and pairings.The judging panel consisted of SACA regional chairman Chef Gunther Beissel, Chef Larry Lynch (Karoo Butchery), Chef Belinda Barlow (SPAR Fresh Studio), and Nick Holdcroft (Distell Brandy Ambassador). The kitchen judge was Chef Fatima Stanley.
Edward Lloyd prepared the Seared Venison and Tyann Robert the Dark Chocolate Brandy Tart – both remarkable dishes, prepared and presented in true Capsicum style. In the end, Fusion Cooking School won first place, while Capsicum Culinary Studio came in second place and third place was Oyster Box Hotel. We are all very proud of you Edward and Tyann.