The Bailliage’s 2019 National Final of the Jeunes Chefs Rôtisseurs Competition was held over four days in Cape Town with a packed schedule of events.

The four finalists were accommodated at the Hilton Hotel arranged by William Perry, Bailli of Johannesburg. They were supervised for the duration of the competition by Conseiller Culinaire Shaun Smith, assisted by Vice-Conseiller Culinaire du Cap, Wynand Schoeman. Alison Rutowitz, Bailli Délégué Honoraire, organised a very interesting programme of extra-curricular events.

On April 3rd, a welcome dinner was held at the GrandWest Casino and Entertainment World under the direction of Executive Chef Wynand Schoeman. Competitors and members were greeted with Boschendal Brut Rose and enjoyed their first taste of the excellent food they would experience throughout the programme.

Two special events were organised the following day. Iconic owner, Chef Bertus Basson hosted a lunch at his renowned Overture Restaurant. Last year’s national winner Drikus Brink, who works at Overture, co-hosted the event.

The competitors watched the food preparation followed by a unique opportunity to experience a world-class meal of nine courses as diners in the restaurant instead of workers in the kitchen. After lunch there was a visit to Durbanville Hills winery for a very special wine tasting event.

On April 5th, the competition itself was held at the International Hotel School in Cape Town courtesy of General Manager Deon Roets. The competitors wore Chefs Brigade sponsored jackets for the day. Chaîne professional members from across the country assembled to judge their dishes and performance in the kitchen also to provide valuable feedback.

The winner was announced that evening at a Gala Awards Dinner at the luxury five-star Table Bay Hotel on the V&A Waterfront hosted by General Manager and Chaîne member Joanne Selby.

- Winner: Lisa Ford, Table Bay Hotel (Bailliage du Cap)
- Runner Up: Hope Mdakane, The Saxon (Bailliage of Johannesburg)
- Third Place: Cathrine Chetty, Beverly Hills Hotel (Bailliage of KwazuluNatal)
- Fourth place: Jo Smith, Brasserie de Paris (Bailliage de Pretoria).

At the reception, exotic cocktails and gift bags were provided by Fabbri. The dinner of exceptional standard was prepared by Executive Chef Keshan Rambarun. A delicious dessert of milk chocolate Guinness beer ice cream with banana bread and kalamansi emerged a clear favourite. The Constantia Royale Sauvignon Blanc that accompanied the cured herb crusted salmon was sponsored by the estate. The service was impeccable.

The competitors received several sponsored prizes, including Unilever hampers, Hamilton Beach blenders from Mac Brothers, salt and pepper mills from Fanel. The winner was given a chef’s knife from Zweep, while the three runners up received salmon knives from Bidfood. Other competition sponsors included Chefs Brigade and San Giorgios Meat Products.

On Saturday 6th April, the National AGM was held at the Table Bay Hotel. That evening, for the programme’s final event, members and guest enjoyed drinks on the balcony of the Twelve Apostles Hotel against the backdrop of a spectacular sunset over the Atlantic Ocean. It made for the perfect end to four days of celebrating our young talent and some of the Cape’s finest restaurants.

The National Bailliage together with the local Bailliage du Cap would like to thank all the judges, sponsors and donators of the prizes who made this memorable event possible.

Elizabeth Jordaan
Chargée de Presse

Photography: Gavin, Matthew and Heather Withers