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South Africa - Rising Culinary Powerhouse
New Asia Cuisine Scene - Issue 16 Mar/Apr 99
Keep an eye on the western corner of the globe, South Africa to be specific, for future culinary leadership and direction, if the recent individual cooking World Championship is any indicator. Held in conjunction with the 28th WACCS conference in Melbourne, Australia, back in March 1998, the first place and gold medal winner was a young culinary innovator from the Sandton Hilton, Johannesburg - Steven Benson.
The organizers of WACCS 1998, The Australian Culinary Federation, conducted this event to showcase the individual cooking talents that WACCS member countries are now developing and find best represent the style and direction the many diverse world culinary cultures are taking within those countries. The competition was then taken to the general public as a spectator event, kitchens established in one of Melbourne's best known city shopping malls - Daimaru, so our profession could be viewed and experienced by the people who frequent our restaurants on a day to day basis.
Competing against no fewer than cooks from 17 countries, Steven was required to cook two portions of individually plated main courses and desserts. Considered a dark horse at the beginning of the championship, he came through and scooped the pool from some very experienced opposition. The second placed chef, Victor Gielese, is captain of Team USA 2000. Stiff opposition for the young gun chef from South Africa. Working like a seasoned professional, the food Steven prepared was very correct in all aspects of the culinary trade and superbly presented. The experience and publicity the win has bought Steven back in South Africa, as well as throughout the culinary profession, is both pleasing and exciting for both the Sandton Hilton and Stevens' mentor, Executive Chef Luc Bollen.
At 27 years of age, Steven is one of the youngest Executive Sous chefs' working in a five star hotel in South Africa. Steven has gained experience in five star establishments in both England, at the Dorchester and in the USA at the Oakford Resort Hotel and the Carlton Hotel, Johannesburg, prior to his appointment to the Sandton Hilton. Steven plans to remain at the Sandton Hilton for a while to come, but from his enthusiasm and ability, I can see him heading up larger brigades at even bigger properties in South Africa, sooner, rather than later.
I first met this young professional during the end of season
Wallabies - Springbok Tri-Nations rugby championship game at Ellis Park in
Johannesburg.
The Australian Trade Commission, along with Australian export companies, Aquatas
Tasmanian Salmon, Lactos Cheese and Ballantyne Butter held a food promotion
and dinner series tied in with this great rugby game. A gala dinner for the
teams prior to the game, a ten day promotion at the Sandton Hilton hotel and
a full day of eating, drinking and rugby on game day highlighted, Australia,
its food and cuisine. Menus featured the best of Australian produce from many
areas of the country, as well as wines from a mix of vineyards. All this was
a relatively new experience for South Africans as Australian food and wine
is only now becoming recognized across the Indian Ocean.
This was the second time I had traveled to South Africa to showcase Australia through my cuisine, following on from a one month stint with the Three Cities group in 1997 at properties in Johannesburg, Durban and Cape Town.
Known as the jewel in the African Continents crown, South Africa is opening up, becoming a great place to visit, for not only the obvious, such as game parks and safaris, but also for the warm welcome you receive at the world class hotels, game lodges, great restaurants and now innovative culinarians. Credit goes in part to the members of the South African Chefs Association who are bringing credibility to this once unknown culinary powerhouse!
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