Cooking and olive oil are like two peas in a pod. Now, mix up this ancient partnership with South Africa’s thriving culinary culture, and you have the perfect opportunity for the South African olive industry to be part of the mix, developing young and talented local chefs.
That is exactly what the SA Olive Industry Association is doing with its Young Chef Competition, which kicked off in March 2019.
Hurst Campus in Paarl was selected to pave the way for an event that SA Olive envisions growing into a multi-national event in the coming years. Leading this collaborative venture are Hurst Campus’ head chef, Alicia Giliomee, owner Rebecca Hurst and a group of incredibly talented and passionate students.
Students were given the opportunity to submit recipes – the operative instructions being innovation and application of knowledge. The ten top recipes were selected and are going to come to life in the final cook-off to be held at Hurst Campus on 13 April 2019. The finalists will present their culinary creations to a panel of professional, high profile chefs on the day. More news about that later, as well as how our fans will also play a role in the selection of the winners.
The SA Olive Industry Association has already thrown their weight behind an afternoon workshop with farm and olive press outings for Hurst’s first and second year students – both facilitated by industry stalwart, Reni Hildenbrand. The winners will also receive prize money from SA Olive.