In addition, Sunday Times introduced a new category this year, the Stalwart of the Kitchen - a competition that aims to give long-overdue recognition to the large group of chefs and cooks over the age of 35 who may have no formal qualification, yet make up the backbone of the hospitality industry.
While only seven entries were received this year for the Stalwart competition, Sunday Times project director for the Food Awards, Jacqui Gunn was thrilled with the overall improvement in quality of this year's entries as well as the significant increase in volume."We are confident that the Stalwart of the Kitchen category will grow with time, as the other competitions have done," she adds.
In this years' Chef of the Year cook off - finalists from last year Jodi-Ann Pearton, of The Food Design Agency, will be up against Coenraad Spaumer of Boston Kitchen and Deli in Pretoria, Michael Cooke from The Cellars-Hohenort in Cape Town, Roberto Pucciatti from Punto Deli Bakers, Roberto de Carvalho from the Twelve Apostles in Cape Town and Scott Rattray from Scotty's Restaurant and Bar in Plett.
Finalists for this year's Young Chef of the Year all hail from Cape Town - 2009 Young Chef of the Year - Leon Osch Jones of The Table Bay Hotel will be up against one of his fellow commis chefs from The Table Bay, Melyssa La Vita. The remaining competing contestants are Robyn Capendale from the Camps Bay Retreat, Jazper Saunders of Silwood Kitchens, Andre Steyn of The Vineyard in Cape Town and Julia Hattingh from the Restaurant at the Waterkloof.
The finalist school teams competing in the Chef School Challenge cook offs on October 4th are Prue Leith's Chefs Academy in Pretoria, 1000 Hills Chefs School in Kwa-Zulu Natal Silwood School of Cookery and two teams from The International Hotel School in Sandton, Johannesburg.
Judges who made up the panel for the compilation of the shortlist include George Bopape, regional executive chef at Fedics Food Services, Jackie Cameron, head chef at Hartford House, Andrew Unsworth, editor of Sunday Times Travel & Food, Hillary Biller, food editor of Sunday Times Travel & Food and Michael le Borgne, product development chef at Foodcorp, all under the watchful eye of the head judge, Andrew Atkinson, executive chef at Michelangelo Hotel.
Entrants were asked to submit menus that reflect an understanding of the flavours of African cuisine, featuring ingredients from a given list. Last week the judges assembled at the University of Johannesburg in Auckland Park to review the entries.
"Not surprisingly, beef was the prime choice for mains, with game - even porcupine meat in one entry - coming in a close second," says Hilary Biller, Sunday Times food editor.
"Some chefs got creative with sardines and snoek. But butternut, another listed ingredient, was chosen by the majority and prepared in many different ways, even in dessert," she adds
The competitions will run over two days in a series of cook-offs. On Tuesday, October 4, the Chef School challenge will take place with the finalists (six teams of two) followed by the Young Chef of the Year that afternoon. The following day, Wednesday, October 5, the Stalwarts of the Kitchen and the Chef of the Year cook-offs culminate at a cocktail party type awards ceremony on Wednesday evening.
