SA’s most prestigious annual culinary competition, the Unilever Food Solutions By Invitation Only Chef of the Year 2011 came to end yesterday afternoon with Petrus Madutlela (Unilever Food Solutions Senior Chef of the Year 2010) walking away with the By Invitation Only title and R40 000 in cash. The humble, yet highly ambitious Petrus, who started out as a cleaner, and was later asked to cook in the kitchens of the Peacanwood Golf & Country Estate in Gauteng, has worked his way up the culinary ladder to his current position as chef de partie at the legendary Savoy in London, and there is certainly no stopping him.

Each year Unilever Food Solutions invite six of South Africa’s culinary elite to go head-to-head for the winner-takes-all prize. This year marked the seventh anniversary of this all-or-nothing mystery basket contest of the highest stakes - the ultimate in culinary competitiveness, and again saw six of the country’s best chefs vie for top position.

All handpicked for their contribution to the food industry, enduring reputations, unwavering commitment to quality and standards of excellence, and their outstanding culinary talent and skill, the six elite chefs who competed in the mystery basket cook-off at Hostex 2011 at the Sandton Convention Centre yesterday afternoon were: Stefano Strafella (independent consultant chef, Johannesburg), James Khoza (Sandton Sun Hotel, Johannesburg), Raymond Rundle (Mambo’s Pub & Restaurant, Cape Town), Alfred Henry (Capsicum Culinary School, Cape Town), Markus Banzinger (independent consultant chef and Moses Mabhida Stadium, Durban) and Petrus Madutlela (Unilever Food Solutions Chef of the Year 2010, currently based at the Savoy in the United Kingdom).

Each chef brought their own individual edge to the competition, leaving the challenge very heated as they worked tirelessly to present their three-course menu to the judges. But only one could walk away with the title, and after three grueling hours Petrus presented his winning menu, which included a starter of smoked salmon tortellini with butter poached and smoky tomato spuma, a main of roasted veal, rabbit cutlet, braised garlic, olive oil mash and chorizo jus, and a chocolate Marquise with lemon, and mixed berry leather and vanilla soil for dessert.

This year’s compulsory ingredients, which the chefs received in their mystery basket just half an hour before they were due to start cooking, were Knorr Tomato Pronto, Knorr Demi Glace, Knorr Mash Flakes and Carte D'Or Cheesecake and Carte D’Or Wildberry Sauce. The compulsory proteins were Crayfish, Smoked Salmon, Rabbit, Veal and Chorizo Sausage.

The South African Chefs Association (SACA) accredited judges tasked with selecting this year’s winner were: Stephen Billingham (President, South African Chefs Association), Andrew Atkinson (Michelangelo Hotel), Allister Esau (BOSASA) and Henrico Grobbelaar (12 Apostles)

“The six chefs who competed in By Invitation Only yesterday represent not only some the greatest culinary talent in South Africa, but are also chefs who have stood out from the crowd and carved a niche for themselves in a highly creative and competitive field,” says Craig Elliot, Executive Head Chef of Unilever Food Solutions Africa Middle East & Pakistan  “While there can only be one winner, all six chefs are winners in their own right as the invitation is only extended to chefs who have distinguished themselves in their careers, contributed to the betterment of the industry, uplifted standards, shared their knowledge and skill, and stood the test of time. Congratulations to you all.”

This prestigious competition was won last year by Dilene Boyd of Salon De Culinaire in Johannesburg and has, since its inception in 2005, seen some of the country’s most celebrated chefs compete for and win the top prize, including Arnold Tanzer (Food on the Move, Johannesburg), David Grier (De Oude Welgemoed Restaurant, Cape Town), Margot Janse (Le Quartier Francais), Graeme Shapiro (formerly of The Restaurant), Reuben Riffel (Reuben’s, Franschhoek), Jodi-Ann Pearton (The Food Design Agency) and George Jardine (Jardine Restaurant).

MORE ABOUT PETRUS

Petrus Madutlela started out as a cleaner at Pecanwood Golf & Country Estate in Gauteng. His big break came when he was asked to cook in the Pecanwood kitchens and, after displaying his hidden culinary talents, he was immediately offered a position as commis chef. He then furthered his career as a chef by taking up the chef tournat position at the Airport Sun, working under the guidance of executive chef Desmond Morgan and food & beverage manager Gavin Donker. Petrus then moved to Durban to work as a sous chef at Aqua Restaurant for four years. A rapid climb up the culinary ladder saw him realise his dream of moving to the Western Cape where he worked for Margot Janse at Le Quartier Francais.  In January this year, Petrus and his wife relocated to London, armed only with his talents and his dream of working under a Michelen Star chef.  In February, he began working at the legendary Savoy as a chef de partie.  The Savoy has a long tradition of culinary excellence started by Auguste Escoffier.

Petrus’ typical day at the Savoy kitchens include preparing the menu and his staff for service, liaising with the guests - which he regards as his favourite part of the day - and planning the day with the other chefs. To keep up with current trends, Petrus reads lots of recipe books, researches on the internet and networks with other chefs in the industry. His best-ever culinary creation is the ‘Madumba Salad’, a delicious and healthy dish which was published in Erica’ Platter’s East Coast Tables. Petrus’ favourite comfort food is the traditional home-made pap and morogo, and he would one day like to cook for former president Nelson Mandela.  The best cooking advice he has ever received is that ‘cooking is an art form and needs to be done from the heart’.

ABOUT THE CHALLENGE

The invitation to take up the challenge in the ultimate competition of their careers comes from South Africa’s leading foodservice manufacturer and supplier, Unilever Food Solutions, as part of their annual Chef of the Year competition. 

Unilever Food Solutions have been helping chefs all over the world serve tasty, wholesome meals since the 1880s. Producing ingredients that are staples of professional kitchens in 74 countries around the world, Unilever Food Solutions know food. They also know chefs – and know that it takes a very talented and innovative chef to consistently create dishes that keep menus fresh and exciting, while raising the standard of cuisine served in their establishment and in doing so, raising the standard of cuisine the country over.

A highlight on South Africa’s culinary calendar, the Unilever Food Solutions Chef of the Year has grown over the years to become the foremost competition in South Africa, with prize money exceeding R15 000 in the Junior category and R20 000 in the Senior category.  Originally known as the Marvello Chef of the Year, the Unilever Food Solutions Chef of the Year has grown over the years to represent the finest culinary talent in our country and has seen its competitors take up the challenge, win, and use the opportunity to boost their careers.

“The competition is not only an invitation to compete for the grand prize, it is a tribute in recognition of the immense talent we are blessed to have in the South African hospitality industry,” says Craig Elliott, Executive Chef of Unilever Food Solutions Africa, Middle East & Pakistan. “Each and every chef invited to enter has been handpicked for their contribution to the food industry over the period of their careers. They are all winners in their own right.”

This prestigious competition was won last year by Dilene Boyd (nee Cranna) of Salon de Culinaire in Johannesburg and has, since its inception in 2005, seen some of the country’s most celebrated chefs compete for and win the top prize, including Gerard van Staden (Three Cities), Reuben Riffel (Reuben’s, Franschhoek), George Jardine (Jardine Restaurant), Jodi-Ann Pearton (The Food Design Agency) and Dilene Boyd (Salon De Culinaire).

…ENDS

ISSUED ON BEHALF OF UNILEVER FOOD SOLUTIONS BY STRATEGIC PUBLIC RELATIONS. FOR FURTHER INFORMATION PLEASE CONTACT JENÉ GODFREY ON 082 459 8553 / 011 672 2037 OR jene@stratpr.co.za