Cape Town - Two aspiring food and wine connoisseurs from The Table Bay will take part in the 2016 Cape Legends Challenge.
According to a press release, Chef Aphelele Dlungana will be mentored on the culinary side by The Table Bay’s Executive Chef Jocelyn Myers-Adams and Sergio Thysse will learn more about being a wine steward, mentored by Heinrich La Meyer, the hotel’s restaurant manager.
This is the second time they have taken part.
This year’s Cape Legends Challenge will feature teams from 23 top hotels from across South Africa.
Each of the hotels will be paired with a wine estate including Allesverloren, Alto, Durbanville Hills, Fleur Du Cap, Le Bonheur, Lomond, Nederburg, Neethlingshof, Plaisir de Merle, Pongrácz, Stellenzicht, Uitkyk or Zonnebloem.
And in addition, a number of Distell’s spirit brands will participate including Bain’s, Bisquit, Black Bottle, Bunnahabhain, Scottish Leader, Monis and Van Ryn’s.
The cook offs will be a showcase of the candidate chefs and wine stewards’ creativity, talent and innovation. These will take place in June at the International Hotel School in JHB and Cape Town and Unilever Kitchens in KZN, where both candidate chefs and wine stewards will compete, preparing a three-course menu paired with Cape Legends fine wines and spirits.
There are various award categories. Prizes include generous bursaries from the Cape Wine Academy for the top three winning candidate wine stewards. The top regional Wine Stewards will each receive a Level Two training course from The South African Sommeliers Association (SASA).
The overall winning wine steward will receive the Level Three - SASA Advanced Sommelier training and examination – this will be implemented in 2017 in conjunction with the ASI Diploma. These SASA courses will occur in Cape Town, Cape Legends will transport the winners to the Cape for the training.
The 2016 candidate chef prize-winner will be travelling to the Czech Republic to work in the kitchen at The Radisson Blu Alcron in Prague. The hotel’s on-site Alcron Restaurant is a proud winner of the Michelin Star from 2012 to 2015.
IOL, adapted from a press release