HSC’s inaugural culinary competition, HSC Superhero Chef 2019, produced its first winner. A proud and delighted Danny Delor from Cape Town International Convention Centre created a three-course menu that impressed the judges and diners alike.
The event took place at FBI chefs’ school in Johannesburg and saw twelve chefs compete for the coveted crown of HSC Superhero Chef 2019. Eighty guests from the hospitality industry enjoyed a three course dinner cooked by the chefs. Each participant fashioned eight portions of their menu. The starter being a soup featuring fresh asparagus. Main course, a pie using either chicken or chuck. The dessert a combination of chocolate and grapefruit.
Judges for the occasion were Arnold Tanzer, Andrew Atkinson, Kenny Ngubane and Nicholas van der Walt.
“we were looking for great technique, creativity, presentation, tidy work habits and above all taste” said Arnold Tanzer the chief judge.
HSC are the largest supplier of hospitality staff in South Africa with branches in Cape Town, Johannesburg and Durban. With over 4,000 team members from waiters and supervisors, to receptionists, RockStar butlers and, of course, chefs.
HSC Superhero Chef 2019 hosted chefs from Standard Bank, CTICC, Indaba Hotel, Michelangelo Hotel, Tsogo Sun, Nedbank Olwazini, SASOL, Investec, Emperors Palace and Vicky Crease Catering. “The challengers are junior chefs and were all competing for the first time” said Chantel Bellora, Director of Hospitality at HSC “most of them have worked with HSC for over 5 years and are ‘unsung superheros’ of the kitchen, today was a celebration of their talent and dedication to their profession” continued Bellora.
The guests clearly loved the food and the energy of the evening, complimenting the chefs with a standing ovation at the end of the dinner. There were prizes for most promising chef, best teamwork, cleanliness, best desert amongst other awards. All contestants walked away with accolades and praise from the eminent gathering of industry influencers.
The overall winner was Danny Delors with his menu of white and green asparagus soup with white truffle and parmesan crisps. Beef and onion steak pie and a dessert of a gorgeous dark chocolate pannacotta with cocoa crumble, macerated grapefruit and grapefruit chips. This combination made Danny the clear winner. Danny returns to Cape Town with a study bursary of R25,000 plus a R5,000 cash prize along with various other prizes to the value of R42,000.
Second place went to Asive Magoda of Standard Bank Global Leadership Centre. Third place was Bongi Mpofu of Nedbank Olwazini.