The team won the medals in two categories: for a display of culinary art consisting of eight sections; and the second was a three-course menu prepared for 105 persons within a six-hour time limit, for which the ingredient theme was “land and sea”.
The Culinary World Cup showcased the work of 2300 chefs from 51 countries, and is the second largest culinary competition in the world. The South African culinary team consisted of Twelve Apostles’ chefs Henrico Grobbelaar (team leader) and Peter Gyorgicsek, Hunter’s Lodge’s Tanja Kruger, The One&Only Cape Town’s Roberto de Carvalho, as well as Kevin Miller, HD Fraser, Nadin Pospech-Demmier and Charl Gyzen.
The SA Culinary Team will participate in the Culinary Olympics in 2012.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage