{"id":1140,"date":"2024-11-26T21:37:56","date_gmt":"2024-11-26T21:37:56","guid":{"rendered":"https:\/\/swoosh0018.com\/?p=1140"},"modified":"2024-11-26T21:37:56","modified_gmt":"2024-11-26T21:37:56","slug":"food-by-empacts-gourmet-fest2024-a-celebration-of-culinary-excellence-skills-development","status":"publish","type":"post","link":"https:\/\/swoosh0018.com\/?p=1140","title":{"rendered":"Food by Empact\u2019s Gourmet Fest2024: A Celebration of Culinary Excellence & Skills Development"},"content":{"rendered":"

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Empact Group<\/em><\/a>\u2019s recent Gourmet Fest event showcased the vibrant synergy of skill, innovation, and empowerment within South Africa\u2019s foodservice industry, leaving attendees inspired by the creativity and dedication on display.<\/em><\/p>\n

The Red Roman Shed at Emperor\u2019s Palace played host to an extraordinary celebration of culinary excellence as Food by Empact, a division of Empact Group, hosted its annual supplier day and national chefs\u2019 competition, Gourmet Fest. The event showcased both emerging talent and established expertise in South Africa’s vibrant foodservice industry. A thrilling chefs\u2019 competition, the centrepiece of the Gourmet Fest, saw eight talented Food by Empact chefs vying for the title of 2024 Chef of the Year.<\/p>\n

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Putting Culinary Talent and Skills Development Centre Stage<\/strong><\/p>\n

The highlight of the day was the intense national chef\u2019s competition, where after months of elimination rounds, eight talented chefs competed for the coveted title of Chef of the Year. Lazarus Shirinda from Gauteng emerged victorious, crafting an exceptional three-course menu that included a sophisticated prawn and smoked salmon mosaic and a perfectly seared beef fillet. His winning menu impressed the judges with its bold flavours and exquisite presentation. Having joined Food by Empact only in March 2024 as Executive Chef at Avbob, Irene Link, Shirinda\u2019s victory demonstrates the company\u2019s ability to attract and nurture top culinary talent.<\/p>\n

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Second place was awarded to Gaddafi Cezula from East London, whose creative deconstructed beef Wellington captured the essence of the competition\u2019s theme, while Chesrae van Wyk from Port Elizabeth earned third place with his reinterpretation of classic South African flavours, including a distinctive bobotie quiche.<\/p>\n

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For the final cookoff contest, the chefs were required to develop and submit a menu that they would cook on the day. To test the true resilience and creativity of each finalist, on the day each chef was required to prepare a new dessert and not the one they had submitted. All the Chefs had three hours to prepare, cook, plate and present their dishes to the judges.<\/p>\n

As the 2024 winner, Lazarus went home with a R20 000 winner\u2019s cheque while Gaddafi and Chesrae won R15 000 and R10 000 respectively.<\/p>\n

A Platform for Emerging Talent<\/strong><\/p>\n

The competition\u2019s focus on sustainability, innovation, creativity and South African-inspired cuisine resonated deeply with attendees, reaffirming Empact Group\u2019s mission to uplift and empower through purpose-driven initiatives within the business such as growth and food waste reduction.<\/p>\n

Beyond the competition, the Gourmet Fest spotlighted Food by Empact\u2019s commitment to skills development and youth empowerment. Speaking at the event, Empact Group CEO Alan Quinn stated: \u201cOur chefs are the heart and soul of our kitchens. Their passion and creativity elevate the foodservice industry. This year\u2019s event was a testament to their exceptional talent and our commitment to nurturing future culinary leaders.\u201d<\/p>\n

The day-long event culminated in a celebration of excellence judged by a panel who praised the competitors\u2019 creativity and technical mastery. The competition\u2019s judging panel included Andre Bezuidenhout (Emperors Palace Complex Chef), Shaun Potgieter (FoodServ Solutions Culinary Manager), Vishay Sarjoo (FoodServ Solutions Key Accounts Manager and Chef), and Jocelyn Myers-Adams (Food Jams Owner). Their expertise ensured the highest standards were maintained throughout the competition.<\/p>\n

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Celebrating Aspiring Culinary Talent<\/strong><\/p>\n

The Gourmet Fest was not only a platform for seasoned professionals but also a launchpad for South Africa\u2019s rising culinary stars. The spotlight shone brightly on 18 second-year NDS culinary students, who participated in their final practical exams by preparing an exquisite high tea. These aspiring chefs showcased their creativity, designing menus and d\u00e9cor while experiencing the high-pressure environment of a professional kitchen alongside their mentors. This hands-on experience offered them invaluable insights into the culinary world, bridging the gap between classroom learning and the real-world demands of the foodservice industry.<\/p>\n

Executive Chefs Steal the Show<\/strong><\/p>\n

Adding to the day\u2019s excitement, Gauteng\u2019s Executive Chefs delivered a remarkable showcase of teamwork and expertise. Paired with chefs from different sites to foster collaboration, the group displayed their mastery of culinary artistry to an appreciative audience of clients. The stellar lineup included chefs wowed with their diverse culinary styles and innovative presentations. The showcase not only highlighted the exceptional talent within the Food by Empact division but also strengthened professional networks, underscoring the event\u2019s spirit of growth, connection, and excellence.<\/p>\n

Showcasing Suppliers and Growing Small Businesses<\/strong><\/p>\n

As a 100% South African-owned company, Empact Group\u2019s commitment to skills development and community upliftment is evident in initiatives like the Gourmet Fest. The event not only celebrates culinary excellence but also provides a platform for showcasing the company\u2019s \u201cDo right by you\u201d ethos, which extends to staff, clients, and suppliers alike.<\/p>\n

The event also provided a unique platform for 17 suppliers to showcase their products, with particular emphasis on three small businesses nurtured through Empact\u2019s Enterprise and Supplier Development (ESD) programme:<\/p>\n