Singita Sabi Sand took top honours at the regional chapter of the Chaîne des Rôtisseurs Young Chefs and Sommeliers competition 2009, held in Nelspruit (Mpumalanga, South Africa) at the end of May. Talented Lorraine Pienaar (25) Executive Sous Chef at Singita Boulders and Singita Ebony in the Sabi Sand, and Chris Ford (22), Sommelier at Singita Boulders, were named winners in the Young Chef and Young Sommelier categories respectively, for the Lowveld region. Chefs and sommelier teams from four prominent Lowveld lodges competed for the title.

The Young Sommelier contest took the form of a 2-hour written exam covering all aspects of viticulture and viniculture, including questions pertaining to cocktails, spirits, cider, cigars and beer. Taking the form of a ‘cook-off’, the Young Chefs competition required each chef to create a three-course menu from ingredients within a ‘mystery basket’.

Lorraine Pienaar’s winning menu comprised an appetiser of herb crusted Cape Salmon with mussel and bean cassoulet; followed by a main course of pan-seared rib-eye with sweet potato arlie and a bean bundle and bourbon jus; and concluded with a lemon crème brûlée with chilli crust.

This annual competition is hosted by the prestigious, international Chaîne des Rôtisseurs gastronomic society, and is structured according to six Chaîne regions in South Africa.  Singita’s star chef and sommelier represented the Lowveld region at the ‘Grand Chapitre’ (national gathering), where the national winners of the competition were announced. Devoted to the art of the culinary, the La Chaîne des Rotisseurs is the world’s oldest international gastronomical society, chartered by the French king in 1248 to guild the royal goose roasters of the time and revived in Paris in 1950. It promotes the art of fine cuisine amongst both amateur and professional gastronomes, and supports the development of young culinary professionals.  For professional members, such as chefs, restaurateurs and hoteliers, the society offers opportunities to demonstrate their exceptional skills and creativity to a discerning, appreciative audience.

- Ends -

Issued by FIVESTAR PR