Medals in minds – Olympic Squad

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Culinary industry gets behind chefs set to compete in the 25^th IKA Culinary Olympics in Stuttgart from 14 to 19 February 2020. Susan Reynard reports.

As of 29 July 2019, there are only 200 days until the biggest event on the global culinary calendar – the 25^th IKA Culinary Olympics 2020 in Stuttgart. Running from 14 to 19 February, this event will showcase more than 2000 top chefs and teams from 60 countries around the world competing for that illusive gold medal. The final team representing South Africa at this illustrious event will be announced in September.

The squad has been hard at work practising and perfecting dishes, skills, focus, endurance and teamwork for several years. Culinary Olympic veterans are Kirstin Hellemann (junior sous chef, Belmond Mount Nelson Hotel); Dion Vengatass (chef de cuisine, Belmond Mount Nelson Hotel); Henrico Grobbelaar (executive chef, NH Cape Town The Lord Charles); and Adrian Vigus-Brown (senior chef de cuisine, African Pride Melrose Arch, Autograph Collection). Newcomers to the 2020 squad are Chanté Rabie (pastry chef, African Pride Melrose Arch, Autograph Collection); Bradley van Niekerk (senior chef de partie, The Athletic Club and Social); and Oscar Baard (pastry chef, NH Cape Town The Lord Charles). Nicolas van der Walt (principal, advanced pastry lecturer and co-owner FBI Chef School & Pâtisserie Academy) is pastry coach and showpiece expert. Logistics managers are Lesley Jacobs (director and co-owner, FBI Chef School & Pâtisserie Academy) and Craig Henley (Somerset Oaks Training). And leading the charge for medals is team manager, Trevor Boyd (executive chef, The Michelangelo Hotel), who has dedicated the last 20 years of his life to the pursuit of Culinary Olympics glory for South Africa.

Trevor knows they’re up against and says, “Winning a gold medal is down to how we perform on the day in Stuttgart and I’m adamant that the chefs be ready to compete for that gold medal. We are making good progress, improving every day, but still have a way to go. These are working chefs, who train and practice for the love of competing and representing our company. We have all sacrificed a lot in our quest for gold.”

Each of the squad members is a star in his and her own kitchen. And yet they are all under scrutiny with every Restaurant of Nations pop-up restaurant event and Chef’s Table lunch. Trevor explains, “Food is so personal and we’re putting our food out there on a plate for you to criticise, love, give your opinions on, and share positive and negative feedback. Each plate that is sent out is prepared with utmost care. What we don’t get perfect today gives us an opportunity to get perfect next time.”

The entire squad express gratitude to the sponsors for their support, with Trevor adding that without all of the sponsors over several years, participation in this kind of event would not be possible. Accommodation sponsor City Lodge Hotel Group (CLHG) is honoured to have the squad staying at City Lodge Hotel Bryanston during practice sessions in Johannesburg. “The squad is like family and we are so proud of their achievements to date. They are carrying our nation’s Olympics hopes and dreams of success on the culinary world stage. We are also excited to host a farewell function at City Lodge Hotel OR Tambo International Airport on the 9^th February 2020 before the chefs fly to Germany,” says Zuki Jantjies, divisional director of sales and marketing at CLHG.

SA Chefs president, James Khoza, adds, “All the training these chefs have had, the preparation they have put in, will pay off. Trevor has the team on top of workflows and timing. I want the juniors in the industry to see what is possible. We look at succession planning for future events and want to see young chefs aspire to be members of this team. Trevor wants this team to be at the same level as top teams in the world: working in perfect harmony, no distractions, from the time they arrive in the competition kitchen. This is Olympics cooking, you need to be at your peak. You need to keep your body sound and fit and your mind fresh and sharp.”