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SA Olive Young Chef Finalists – Cleo & Busisiwe

The first ever SA Olive Young Chef Competition mixes South Africa’s thriving culinary culture with the ever growing olive industry, providing the perfect chance to develop young and talented local chefs.

Hurst students were given the opportunity to submit recipes for the The SA Olive Young Chef Competition, from there the top ten recipes were selected and are going to come to life in the final cook-off to be held at Hurst Campus in Paarl on 13 April 2019. The finalists will present their culinary creations to a panel of professional, high profile chefs on the day. Fans will then be able to vote for their favourite dishes on social media, the winner will be announced on 2 May 2019.

Meet our first two finalists:

 

Cleo Arendse

What made you enter the competition?
I have an urge to want to do more than the average. I also wanted to learn about olives and be open to working with different products.

Why are you becoming a chef?
I wanted to do something that has the type of wow factor that stays with people after the actual experience.

Where do you come from?
Paarl

Do you have special memories from cooking when you were a child?
I was in the kitchen with my grandmother from a young age.

What would you like to excel in in terms of being a chef?
I want to be a pastry chef – a love and skill I inherited from my grandmother.

What is your wildest dream for your career?
I want to go to countries that do not have huge global food reputations and figure out what it is that they do and make it better – make it a place people want to go to experience the food.

Give us a hint of what you’ll be making at the cook-off?
It is sweet dish in which I tried to push the boundaries of olives.

Do you think this type of competition builds up young chefs in SA?
It is important for learning purposes and exposure to the ‘real’ world. A title like SA Olive Young Chef is a step up.

 


 

Busisiwe Sibindi

What made you enter the competition?
It was a cool challenge.

Why are you becoming a chef?
I love how food makes other people feel. I like cooking for people, watching them eat and seeing how it makes them happy.

Where do you come from?
Johannesburg

Do you have special memories from cooking when you were a child?
My earliest memory of cooking is with my aunt – it was experimental, but not very successful.

What would you like to excel in in terms of being a chef?
Combining my love for art and my love for food.

What is your wildest dream for your career?
I want to own a restaurant that combines jazz, poetry, art and food. I also want to start an organisation and food line for students – quick ready meals for students.

Give us a hint of what you’ll be making at the cook-off?
It’s savoury and it’s different. I looked at what could bring out all the olive flavours.

Do you think this type of competition builds up young chefs in SA?
It is important to challenge a young chef’s mind – to drive them to innovate and create something on their own.

 


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