FIVE budding young chefs across Jeffreys Bay are beginning to fire up their ovens and sharpen their carving knives as they hone their culinary skills for King’s College Masterchef competition.
The cook-off, now in its third year, provides Grade 4 to Grade 7 local chefs with a chance to show their credentials in the kitchen – and be crowned the ultimate master chef.
This year marked the first inter-schools competition – inviting schools from across the Kouga region to compete. King’s College home economics and hospitality teacher, Catherine Calitz, says, “We are about family, health, passion and entrepreneurship – and this initiative gives aspiring young chefs a platform to show what they can do, while building confidence and self-worth.”
Cook-off
The competition kicked-off with 25 young chefs from five schools across Jeffreys Bay: King’s College, Oakridge Academy, Victory Christian School, JBay Academy and Pharos.
Ten learners – two from each school – advanced to the semi-final round in September, where they had to prepare a mouth-watering breakfast with the ingredients supplied in the pantry.
Dishes ranged from bacon and eggs to fluffy flap jacks.
“The creativity these learners have shown is awesome,” says Calitz. “It is wonderful to see how professional, organised and calm they are.
“It was so rewarding to see the passion and skill on display – the finished products were well-thought out, delicious and of high standard.”
The top five finalists – determined through a blind tasting – to battle it out in the final round of the competition on Friday, November 8 are Ian Schultz from Oakridge Academy, Abby Robertson from Pharos, Phillippus Blaauw from JBay Academy, Tseamo More Long from King’s College and Jayden Geldenhuys from Victory Christian School.
The final leg of the competition will consist of two rounds.
During the first round, professional chefs will provide tips and directions.
The top three contestants, determined by independent judges, will advance to the final round where they will be given a mystery dish to make.
Each chef will be scored according to set criteria: texture, temperature, flavour, creativity, presentation, and cleanliness of their work station.
Help needed
In pursuit of some great prizes for the top five finalists and ultimate winners, Calitz appeals to residents and local businesses to open their hearts and wallets to encourage entrants to cook up a storm – and delivering winning dishes.
“Although the competition is about a great day of fun in the kitchen, any donation, whether it is a gift or monetary, will be highly appreciated,” says Calitz.
They furthermore need ingredients for the cook-off; as well as kitchen utensils, including pots, pans, cutlery, cups, glasses and plates.
For more information or to buy a ticket to attend the cook-off, contact Calitz at 082 827 8912.
