SOUTH AFRICA- Leading food company RCL Foods has announced the semi-finalists for its Young Chef & Bakers Challenge.
This year’s semi-finals will take place at Maker’s Landing in Cape Town, Capsicum Culinary Studio in Pretoria and Capsicum Culinary Studio in Durban.
The competition is a platform for aspiring chefs and bakers to showcase their culinary skills and creativity.
RCL Foods reiterates this year’s Challenge is intensely competitive, with teams of two young chefs competing in three regional clusters. The participants represent the top culinary schools in South Africa.
Each cluster drew ten participating teams.
The first regional cluster is the Free State/Kwazulu-Natal region. Seven participating teams were drawn from 1000 Hills Chef School, two from Capsicum Culinary Studio and one from International Hotel School.
The second regional cluster is the North West/ Gauteng/ Mpumalanga/ Limpopo region. Three participating teams were drawn from Johannesburg Culinary & Pastry School and (Chefs Training and Innovation Academy) CTIA each.
Two participating teams were drawn from Steyn Culinary School, while a single participating team was selected from International Hotel School and Capsicum Culinary Studio, Pretoria.
The third regional cluster is the Northern Cape/ Eastern Cape/ Western Cape. Four participating teams were drawn from CTIA, while the remaining six were drawn from Silwood.
The semi-final round will be adjudicated by accredited panels of culinary experts from the South African Chefs Association from each regional cluster. The experts will determine the teams that advance to the finals.
RCL Foods also revealed every participant attended an exclusive online master class hosted by the Chocolate Academy in preparation for the semi-final round.
Gregory Henderson, Chairman of the competition’s chefs panel, said, “The RCL Foods Young Chefs & Bakers Challenge is an incredible platform for young chefs and bakers to showcase their skills on a national stage.”
“We’re thrilled to see such high levels of talent emerging from culinary schools across the country, and we look forward to witnessing the outstanding dishes these young chefs will create in the semi-finals.”
He reiterated that competition is an important platform for showcasing innovation and creativity that drives the industry forward.
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