The Vaal University of Technology’s Department of Hospitality, Tourism and Public Relations Management, in partnership with Emerald Resort & Casino and other local sponsors hosted the fourth annual Top Chef culinary competition from 02-03 September 2015 in the VUT’s M-Block.
blank

VUT hosts fourth Top Chef Competition

VUT hosts fourth Top Chef Competition

The Vaal University of Technology’s Department of Hospitality, Tourism and Public Relations Management, in partnership with Emerald Resort & Casino and other local sponsors hosted the fourth annual Top Chef culinary competition from 02-03 September 2015 in the VUT’s M-Block.

The purpose of the event was to provide professional development opportunities for hospitality students preparing for careers in the field of Hospitality Management and to build lasting relationships between institutions of higher learning.

The competition was held between seven institutions namely VUT, Tshwane University of Technology (TUT), University of Zululand, Sedibeng College, Ekurhuleni College, Westcol College and Central Johannesburg College (CJC). Each institution sent two representatives.

The institutions competed against each other according to their category: University of Technology (UoT) and Technical Vocational Education and Training (TVET). The participants were required to prepare a three-course meal for two guests using ingredients provided in a “mystery basket” and were judged on their performance during preparation and on the presentation of the food. The competitors were judged by their cooking method, creativity, hygiene, attire, use of the utensils and ingredients.

The competition began with the nervous contestants heading to the cooking stations to prepare themselves to show off their cooking skills. The first step was to compile a menu, which had to be approved by the expert judges, Chef Michael Tsekwa: Bon Hotel Executive Chef, Dewald Labuschagne: Manager at the Emerald Casino & Resort, and Lufuno Sinthumule: Author of Cooking with Funi.

The participants were given an opportunity to select complementary ingredients from the condiments table based on their menus. Frying, grilling, baking, tossing and turning of ingredients added to the tension in the kitchen area. After three hours of intense pressure and heat the creations were put on display.

The results were impressive. The judges, all experts in the culinary arts, gave brief tips and comments on competing in such an event. Chef Tsekwa mentioned that such events benefit students in the Vaal area and beyond. He encouraged students to always work harder than the next. “Being a chef is not an easy job, but it’s a nice job,” he said.

Participants showed exceptional creativity, as they know that a good chef knows his or her mistakes upfront. Most contestants were highly critical of their work, before receiving comments from the judges. One of the participants, Ms Khomotso Kekane from VUT shared her sentiments of needing more time, which was a great grief for most. In the end, the presentations displayed creativity, and great ideas showing that they could think “out of the box”.

Congratulations to the overall winner Ms Anne Schwartz from Westcol College and well done to all those who took part.

Thanks to the VUT Hospitality team who worked tirelessly behind the scenes to ensure the success of the event.

Visit Our Facebook PageVisit Our Facebook PageVisit Our Facebook PageVisit Our Facebook PageVisit Our Facebook PageVisit Our Facebook PageVisit Our Facebook Page
X