(AGENPARL) – gio 29 agosto 2024 PRESS RELEASE
FOR IMMEDIATE RELEASE
29 August 2024
CUT Hotel School hosts info Chef Conference in partnership with the SA chef Free State
The SA Chefs Free State Regional Committee in partnership with the CUT Hotel School hosted an info Chef Exhibition Open Day and Conference following their successful one in 2023.
The conference aims to create awareness of the unique hospitality industry, showcase key stakeholders, ignite a passion for the industry to the next generation, promote and grow specialised trade of cheffing, while providing a network platform for various tourism and hospitality enthusiasts to interact with industry titans through live demonstrations, discussion and sharing of the latest trends.
The day was filled with excitement and various exhibitions from industry suppliers and partners, food demonstrations, cook-offs, and lucky draws. According to the SA Chefs chairman of the Free State Regional Committee, Deon Pastor, the success of the previous conference presented an opportunity to improve the event this year. “This event is about having fun and enjoying what we do best, introducing young talent into the space, sharing ideas, and celebrating the art of cooking. We are here to inspire, educate and connect with each other.”
The Free State chefs participated in the head-to-head 60 minutes cooking demo competition sponsored by Econo foods where they had to prepare two dishes. CUT Head Chef Pitikoe competed and won the challenge against Clazzique Academy Head Chef Confidence. Chef Pitikoe received an award from Unilever Food, and this is what he had to say, “I am excited about the outcomes. This was unexpected. At first, I was extremely nervous because it was such short notice, but my mentor advised me to keep it simple and relaxed. Winning this competition is special to me and I am grateful to my team who rallied behind me throughout this competition.”
Chef Catherine, Head Pastry Chef, taught the audience how to prepare a chocolate affair. She expressed her undoubted love for baking, a skill she acquired for many years. “I love anything sweet and chocolate. The reason I choose to go back in the kitchen is because my creativity and passion are fulfilled in the kitchen,” she said.
Chef Matthew Foxon, Executive Chef of Saxon who was also the guest speaker gave the young talent on how to become the best chef in the world. He prepared a fish dish for the audience. “The most important thing about this career is discipline in all you do.”
Gustav Pieterse, General Manager of Saxon Hotel, Villas, and Spa advised future hoteliers to be passionate, enthusiastic, and disciplined to succeed in the hospitality industry.
The day ended with Board Members’ cook-off competition, where three teams comprising of professional chefs had to swap their kitchens and continue with the dish that had already been prepared by the other chefs. Their dishes were presented and judged by international chefs and Chef Patso’s team won the challenge.
Captions:
1. CUT Head Chef Pitikoe (left) competed and won the challenge against Clazzique Academy Head Chef Confidence. He received an award from Unilever Food.
2. Chef Patso’s team won the Board Members’ cook-off challenge.
About CUT
CUT is the foremost higher education institution in the heartland of South Africa, dedicated to quality education and training in science, technology, engineering, and mathematics. CUT boasts pockets of excellence, including a premier Hotel School and leading research and innovation platforms, e.g. world-class medical product development through 3-D printing technology.
For more information about CUT, visit http://www.cut.ac.za.
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