Local Learner Snaps Up Title Of Best School Chef

Chaniel Hamman, a grade 11 learner at Hoërskool Eldoraigne recently won International Hotel School’s (IHS) Ultimate School Cook Off (USC), a prestigious annual competition designed to identify, grow and acknowledge the best talent to feed the culinary and hospitality industry.
The competition, which is open to budding culinary stars in grade 11 and 12, consists of three rounds: an online submission of a photo and recipe of their best dish with external voting, a semi-final round that includes cooking with a mystery basket containing Unilever products, and a final round where contestants could show what they’re made of, by cooking a main dish and dessert for judges within a two hour time limit.

The final round of the competition took place on Friday, 3 July 2015 at the Unilever Head Office in KwaZulu-Natal, where Chaniel impressed the judges with her succulent rack of lamb and a devilishly decadent chocolate fondant. The distinguished panel consisted of three industry giants, Tony Kocke, Executive Chef of Tsogo Sun’s The Beverly Hills Hotel, Clinton Bonhomme, Executive Sous Chef of Southern Sun Elangeni and Maharani, and Carolyn McDougal, Dean of IHS.

Chaniel, who is a huge fan of Masterchef Australia, draws her inspiration from the happiness food can bring to those she serves. Her prizes include return flights to London in January 2016 where she’ll experience a gourmet adventure; a three-night stay at a luxury Hotel, dinners at two top restaurants, visits to Harrods Food Hall, Fortnum & Mason and the Borough Market, plus various other sightseeing tours. What’s more, she’ll receive a bursary for the International Hotel School Culinary Arts Programme.

“We were yet again amazed to see the level of passion and flare these young finalists displayed during the competition”, commented Ruth Paulsen, Marketing Manager of IHS.

Tony Kocke also expressed his support of the Ultimate School Cook Off after his judging session. “Competitions like these are fundamental in establishing a basis to grow our industry and the chefs of tomorrow,” he added.