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United Arab Emirates to represent Africa and Middle East in Global Chef's Challenge |
In a heated cook-off between 5 countries, the United Arab Emirates emerged victorious and will represent the continent at the Global Chefs Challenge taking place in Chile next year. The cook-off, sponsored by Unilever Foodsolutions, took place in the South African Chefs Association Skills Kitchen and saw chefs from Israel, Egypt, Namibia, the United Arab Emirates and South Africa taking part in the competition to see who will represent the continent at the World Association of Chefs Societies Global Chefs Challenge. |
Each candidate had to prepare four dishes with strict menu themes. The first course was Ovo-Lacto vegetarian, using fresh green asparagus and an assortment of mushrooms supplied on the day. The second course utilized fresh salmon, while the third used grass-fed lamb and the fourth used dark and milk couverture with citrus fruits. Chef Juraj’s menu began with the delectable Daedal Miscellany, which consisted of Red and White tomato formulations with marinated asparagus, quail egg, shiitake and baby mizuna. The second course was Salmon Tritone: Olive Oil poached salmon with salmon roe, chilled salmon roll with caper and cream cheese, and Japanese seared salmon with the essence of green peas and micro leaves. The third course was a doublet of lamb: slow roasted loin on a potato and bacon galette with spinach, confit on cauliflower puree with buttered carrots and a sour-cherry decoction. The crowning glory of the menu was the dessert: a warm chocolate melt-cake with Grand Marnier cloud; pineapple-infused soft biscuit, intense chocolate rondure with passion-fruit conserve and orange ice cream. |
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A warm chocolate melt-cake with Grand Marnier cloud; pineapple-infused soft biscuit, intense chocolate rondure with passion-fruit conserve and orange |
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Chef Arnold Tanzer, World Association of Chefs Societies Continental Director and Director of the South African Chefs Association, said “The competition was very fierce and each of the chefs produced wonderful dishes, but at the end of the day this cook-off was all about finding the strongest candidate to represent our continent at the Global Chefs Challenge next year, and I think we’ve succeeded! Huge thanks must go to all of the candidates and judges that travelled to South Africa for the competition, as well as all of the sponsors who made the event possible, especially Unilever Foodsolutions. Good luck to Juraj for the Global Chefs Challenge 2010 – we are all behind you!” Aside from sponsorship from Unilever Foodsolutions, rooms for the candidates, their commis chefs and judges from each country was provided by Southern Sun. Ingredients for the competition were provided by Braeside Meats, Turn ‘n Slice, La Marina Foods, Barry Callebaut and Bidvest. Crockery was sponsored by Continental China, chef jackets by Chef Works, and candidates were transported around Gauteng during their stay by Imperial Europcar.
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