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 @ The Strawberry Farm

UFS COTY

July 31, 2015

So, Wednesday came along, and our Chef headed to Jo'burg for the competition...

Up against some previous rivals from the Saxon in Jo'burg, as well as a 5 other amazing chefs, the competition was fierce.

12:30 came all too quickly, anxious to get started, all the chefs kinda on edge...

The briefing took place, Starter, Main Course and Dessert for 3 people.

Compulsory Ingredients:

Knorr Tomato Pronto, Knorr Jus powder, Carte D' Or Tiramisu mix, Knorr Mash Flakes and Hellmanns Signature Vinaigrette.

Compulsory Proteins:

Duck Breast, Quail, Lamb Loin and Snails.

There was a communal table of other ingredients to use, a whole bunch of basics.

 

1 P.M. Start, menu compilation:

 Starter: Quail and Smoked Duck Salad with Red Berry Vinaigrette

Main: Roast Lamb Loin with Garlic & Leek Mash, accompanied by Garlic Polenta with Snails.

Dessert: Mixed Berry Créme Brûlée with Ginger Ice-Cream 

Collect ingredients.

1:30 P.M. Start cooking... Insane madness ensued... two and a half hours later, time was up...

8 worn out chefs, 72 plates of amazing food, a clean kitchen in the making...

3 Top Class Judges, plus a kitchen Judge, plus media... Nerve wracking to say the least...

Not sure about everyone else, but Chef D feels it wasn't quite his best food on a plate, and the feedback from the judges confirmed it. Keeping his hopes up, the feedback towards the other chefs was about the same as his....

Now the wait until the announcement...

UFS Finals in Durban, is Chef D heading down there to cook in the National Final or did he not make the top 5 in the country? The wait is on...

 

 

 

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