South Africa Jeunes Chefs Rôtisseurs
Johannesburg, 22-23 February, 2018
Cape Town's Drikus Brink is national best young chef 2018

“Encourage and promote the culinary expertise of young Chefs Rôtisseurs in the tradition of the Chaîne des Rôtisseurs by exposing them to a competitive environment with their peers.” Mission Statement

Everyone arrived on the afternoon of February 22nd at Protea Hotel O.R. at Tambo Airport. Briefings for the competitors and judges took place with all technical details being run through. A welcoming cocktail reception followed.

The following day Chef MLK School of Cooking hosted the actual competition at their Head Office premises. Under the watchful eye of the 2010 International Jeunes Chefs Rôtisseurs Competition winner, Chef Stacey Chan, Vice-Culinaire of Johannesburg, and kitchen judge Charl Gyzen, young chefs Drikus Brink (Cape Town), Cayley Lavagna-Slater (Kwa-Zulu Natal), Yvette de Bruyn (Johannesburg), Jerry Magae and Darrel Lesane (both from Pretoria) cooked up a storm. 

The “black box” contained a whole chicken, a whole round fish, dried mushrooms, corn on the cob, paw paw and sweet potato. Menus were written and dishes finished within three and a half hours. A valuable in-depth feedback session was then given by the kitchen judge followed by the nine tasting judges.

After all the deliberations and the scores were combined, Drikus Brink was declared the winner, Cayley Lavagna-Slater was Runner Up and in Third Place was Yvette De Bruyn.

A huge thank you to Chef Amelia Hutchinson who hosted the event and ensured that everything ran smoothly at the Chef MLK School of Cooking.

It is important to remember that these events are not possible without the time and effort from all involved in the competition. Thank you therefore to all the judges for taking time out of their busy schedules and to those who travelled from around the country to be part of this wonderful day.

A special thank you must go to Chef Coovashan Pillay, Protea Hotel O.R Tambo Airport, for hosting an outstanding welcome cocktail, prize-giving and Gala Dinner. He went the extra mile to ensure all expectations were met and exceeded.

Philip Mostert
Bailli Délégué