The HSC Superhero Chef of the Year saw the industry come together to celebrate the unsung heroes of the kitchen as they competed in their first ever culinary competition. The overall winner was Danny Delor from the Cape Town International Convention Centre, with second place going to Asive Magoda of Standard Bank Global Leadership Centre and third place to Bongi Mpofu of Nedbank Olwazini.
HSC offers a staffing solution to the hospitality industry, with its chefs placed in kitchens around SA. 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 inaugural HSC Superhero Chef of the Year challenged the twelve competing HSC Chefs to create a 3-course menu for 8 people – the starter a soup featuring fresh asparagus, main an individual pie using either chicken or chuck, and 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.
Danny Delor impressed 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. 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. Generous prizes were also awarded for the most promising chef, best teamwork, cleanliness, and best dessert, amongst other awards, and all contestants walked away with accolades and praise from the eminent gathering of industry influencers.
“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,” concludes Bellora.