Finalists in the Sime Darby Hudson & Knight Baking Masters competition gathered at the South African Chefs Association’s (SACA) Centre for Culinary Excellence on 29 September for the final competition cook-off. The competition, with Student, Professional and Team categories, challenged chefs to create a baked dish using Hudson & Knight’s popular baking fats Pastrex and Mastercraft.
Winning the professional title and R20 000 was Tammy Henton from the Michelangelo Hotel. She impressed judges with her baked creation of Roasted Almond Parfait and Meringue Biscuit with a White Chocolate Cake, Amarula Fudge-filled Chocolate accompanied by a Pomegranate and Grape Salsa. The other two finalists in the professional category were Judy Gildenhuys from RoyalMnandi and Joseph Javangwe from Tsogo Sun.
Judging the competition were SACA-accredited judges Henrik Jonsson, Stuart McClarty, James Khoza and Neil Olverman. ‘There is a high demand for skilled pastry chefs in South Africa so this is a great time for chefs to specialise. We at the South African Chefs Association are very pleased to be involved with the Sime Darby Hudson & Knight Baking Masters Competition as we believe that it is incredibly important to have a competition on the culinary calendar of this calibre that focuses on pastry,’ commented Graham Donet, GM of SACA.
‘As one of the leading players in the South African fats and oils space, we are committed to driving and supporting innovation and creativity in our industry,’ stated Nobantu Mqulwana, marketing manager for Hudson & Knight. ‘The competition is one of the ways in which we show that commitment as well as acknowledge and celebrate our local talent.’