2015 Sees the announcement of the annual Cape Legends Inter Hotel Challenge now in its third year with 25 hotels from the Cape, Port Elizabeth and KwaZulu-Natal to Gauteng on board.
“It is a singular honour for me to be here with you today and to be part of the launch of this wonderful initiative!” said Deputy Minister South African Tourism Tokozile Xasa at the first of the five launches around South Africa, Port Elizabeth, Friday 20th February. “This embodies the mutually beneficial relationship between the industry and government in capacity building for the sector. Indeed, it is a sure way to move South Africa forward!
Culinary tourism is a subset of cultural tourism and contributes significantly to the tourism experience. Cultural diversity is given expression through culinary tourism and also serves as a catalyst for social cohesion. If people can cook together and eat together, they can live and work together.
As articulated in the National Development Plan, job creation is one of our biggest challenges. And job creation and skills development and training go hand in hand. Our department’s development programme has implemented several projects to enable young people to obtain employment or even start their own businesses in the tourism and hospitality fields.”
We are very excited that the winning Candidate Chef will enjoy a brilliant opportunity of a working visit to the stunning Shangri-La Hotel, a lush oasis in the heart of Dubai overlooking the towering Burj Khalifa 124 stories high. Return flights are generously provided by Cape Legends.
The Cape Legends Inter Hotel Challenge takes place over a six months period introduced by the Crème de la Crème Executive Chef dinners in February/March followed by the Grape to Glass experience in May for the Candidate Wine Stewards, where new relationships are forged.
The exciting Regional Cook-Offs take place in June where both Candidate Chefs and Wine Stewards compete preparing a three-course menu paired with Cape Legends fine wines using South African Pork Producers’ Organisation (SAPPO) versatile pork, Rio Largo Olive Oil, Lancewood white cheeses, known for their superb quality, and hand-harvested Khoisan sea salt – all local producers of excellence.
“In South Africa, we have abundant potential young talent and excellent wines: pairing these to create opportunities for growth was the inspiration behind the Challenge,” said Carlen Wahl, GGM Distell Vineyards and Estates: Marketing. “Not only does the Challenge encourage a culture of mentorship and promote skills development in the hospitality industry, it also has all the exciting elements of a great competition. It’s fun as well as life-changing for the participants, who are exposed to the highest level of professionalism. It also gives a mutual boost to the wine and hospitality industries, which are both looking to identify, nurture and groom tomorrow’s great sommeliers.”
In KZN on Thursday 12th March at the stunning Sky Venue at Southern Sun Elangeni & Maharani – their team are partnering with Pongrácz, The Beverly Hills with Fleur Du Cap while The Wild Coast Sun partners with Durbanville Hills.
In the first two weeks of July each of the hotels around South Africa will be participating in showcasing their candidates menu. These events will be selectively open to the public while certain hotels will host a Chef’s Table. R25 of each ticket sold will be donated to StreetSmart SA.
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