22 Dec 2015 12:30pm
WINDHOEK, 22 DEC (NAMPA) Namibian junior chef, Jo-Andri Pretorius won a silver medal at the fifth instalment of the Hans Bueschkens Young Chefs Challenge that was held on December 5 to 10, in Abu Dhabi, United Arab Emirates.
The challenge for young chefs under the age of 25 years is designed to promote and encourage young talent, with competitors challenging each other in an individual competition.
The World Global Chef Challenge is divided into three categories namely the Global Chefs, the Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge. The events are organized by World Chefs, a global network of chefs that represent over 10 million chefs in over 100 countries.
A statement from the Namibian Chefs Association (NCA) issued on Friday said Pretorius reached the semi-finals and received a wild card to attend and compete during the final stretch of the competition next year in Athens, Greece.
Speaking to Nampa on Monday, President of the (NCA), Sanet Prinsloo, who also doubled as a judge at the global event, said she was proud of the work ethic and perseverance displayed by Pretorius.
The other chefs competing against her had a better advantage because they had knowledge of the products and had a better understanding of the foods used, but she overcame that hurdle and she did extremely well. She has got a lot of talent and she will definitely go places because she worked really hard with the unfamiliar products and foods from the different cultures. Coming from a small country like Namibia and wining a silver medal is a good achievement.
Established in 1964, the Global Food Marketplace, also referred to as The Salon International de l'Alimentation (SIAL), is a food exhibition of stands from international contestants bringing new trends, new products and professional culinary experiences from countries all around the world. The SIAL was held in conjunction with the 2015-2016 World Global Chef Challenge where more than 420 chefs, including Pretorius, competed during the food shows and competitions that ranged from baking, beef specialities and ice carving to vegetable sculpture and exquisite pastry creations amongst many others.
Pretorius and the other chefs were required to prepare a three-course meal for four to six persons, which featured Norwegian salmon, white halibut, scallops and wasabi in the starter and a main course of Dutch veal, veal loin, veal blade, and veal sweetbread. Rounding off the lux culinary explosion was a dessert of dark chocolate from Valrhona and various Dilmah teas from Sri Lanka.
Prinsloo expressed confidence when asked about the chances of Pretorius emerging victorious in the finals next year.
She has nine months left to prepare, so I am definitely confident that she will do her best, and possibly make us all proud come September next year.
The competition takes place over two years and Pretorius will represent the African continent n the finals at the Worldchefs Congress and Exposition in 2016.