Who will be the 2016 UFS Chefs of the Year?
“Be prepared!” is not just a motto for Boy Scouts, it should be applied to every area of our lives, not least when entering South Africa’ most esteemed culinary competition.
With this in mind, Unilever Food Solutions has put together a series of workshops to help chefs across South Africa be at their best and prepare for success! This year’s Chef of the Year 2016: A Cut Above culinary competition has a total of R62 000 in prize money to be won – and is only for those chefs that are a cut above the rest.
The workshops have been designed to prepare prospective competitors for Chef of the Year, whether you are a first-time entrant or a seasoned competitor. They will include tips and guidelines for newbies, and offer those who have been in a competition environment before, the opportunity to brush up on their competition skills. Furthermore, these workshops will also provide advice on how to improve their entry, so that chefs stand a better chance of being selected for the Chef of the Year regionals, held in Johannesburg, Cape Town and Durban. As these workshops are presented by Unilever chefs who have worked with Unilever products for a long time, the free-to-attend workshops offer entrants the insight into what judges are looking for, the importance of presentation of dishes, as well as solidifying your basics. This knowledge will equip entrants with best possible chance of winning, as well as being invaluable information to chefs for their careers in the food and hospitality industry.
If all that isn’t enough to encourage entrants to attend, the skills learned at these workshops will be transferrable to other competitions enabling chefs to become true competitors in every sense of the word. To be prepared is half the victory, these workshops are designed with exactly that in mind.
Johannesburg Workshop:
Thursday, 9 June
11am to 1pm
Unilever Offices, Kildrummy Office Park, Glenmorange Building 2, cnr. Umhlanga & Witkoppen Roads, Paulshof
RSVP to by Tuesday, 7 June to Kusturie.Naidoo@unilever.com
Cape Town Workshop:
Monday, 13 June
10am to 12pm
Unilever Offices, Century Gate Park, Building No. 1, cnr. Bosmansdam & Montague Drives, Century City
RSVP to by Thursday, 9 June to Kusturie.Naidoo@unilever.com
Durban Workshop:
Wednesday, 22 June
9am to 1pm
Unilever Offices, 15 Nollsworth Crescent, Nollsworth Park, La Lucia
RSVP to by Monday, 20 June to Kusturie.Naidoo@unilever.com
ABOUT UNILEVER CHEF OF THE YEAR 2016:
To enter Chef of the Year 2016: A Cut Above, participants in the Junior and Senior Chef of the Year categories are required to create recipes using Unilever Food Solutions products for a starter, main course and dessert, with accompanying photographs, and then submit their recipes online or via post. Senior chef entrants must be 25 years and over, and junior entrants must be aged 18 to 24 years.
Prizes for these categories are R20 000 for first place, R10 000 for second and R5 000 for third in Senior Chef of the Year; and R15 000 for first, R7 000 for second, and R5 000 for third in Junior Chef of the Year.
Entries close on 1 July. Following regional semi-finals, the final cook-off to determine the Unilever Food Solutions Senior and Junior Chef of Year will take place at Unilever Food Solutions’ head office in Durban on 8 September.
To enter the competition, chefs are invited to complete their entry forms on the online registration at www.ufs.com , or download and print the PDF entry form from the website to post.
