{"id":8152,"date":"2021-09-06T16:48:03","date_gmt":"2021-09-06T16:48:03","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=8152"},"modified":"2021-09-06T16:48:17","modified_gmt":"2021-09-06T16:48:17","slug":"young-stars-putting-a-touch-of-italian-flair-into-their-beverage-service-sanpellegrino","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/young-stars-putting-a-touch-of-italian-flair-into-their-beverage-service-sanpellegrino\/","title":{"rendered":"Young Stars putting a Touch of Italian Flair into their Beverage Service"},"content":{"rendered":"

The One&Only Reaching for Young Stars held a cook-off for the final leg of its competition before the winner\u2019s announcement in September.<\/strong><\/p>\n

The beverage service category, sponsored by Sanpellegrino with their fine mineral waters and Italian Sparkling Drinks along with prominent South African spirit brands and wine estates, tested students to a fine-dining level of service on everything from cocktail creativity, wine and water presentation to food and wine pairings. Students, mentors, and judges share their insights from the day.<\/p>\n

South Africa, Cape Town, August 2021 \u2013 The intense focus on the young faces busy simmering and saut\u00e9ing in the hot kitchen at the International Hotel School mirrors that of a restaurant kitchen pre-service, and the pressure is just as real, as students prepare their dishes in the cook-off. Delayed due to lockdown levels, the cook-off sees teams competing from seven Cape Town and Stellenbosch culinary and hospitality institutions. The organisers, Showcook.com have carefully designed categories to cover the full experience of fine dining, including baking, barista, and beverage service, as well as presentation of a three-course meal \u2013 and they\u2019ve set the standards high.<\/p>\n

Judging the beverage service, Penelope Horwood says, \u201cWe have exceptionally premium sponsors this year, with S.Pellegrino and Acqua Panna mineral waters, KWV brandy and Cruxland gin, and some of our leading wine estates. It just shows where Showcook.com has placed the competition, to encourage young sommeliers and chefs to reach for the level they will need working in a five-star milieu.\u201d<\/p>\n

The seven schools – International Hotel School, Hurst Campus, CTIA, IHT Hotel School, CPUT, Capsicum Culinary Studio and Esiko \u2013 each field a team of up to five students to cover all the categories and are sponsored by a different wine estate, which the team visits to learn about and taste the wines. Mentored by the winemaker, the beverage student plays a key role in the team. \u201cDeciding the wine pairings was part of my job description,\u201d says Chrizaan Myburgh, Hurst Campus. \u201cOur wine farm, Ernie Els, was 90 percent red wines with just one ros\u00e9 and one chenin, so we adjusted our menu to the wines, the most amazing wines, beautiful styles, it was so exciting.\u201d<\/p>\n

In the beverage prep kitchen, the intense focus is as apparent as in the next-door hot kitchens, students practising their two creative cocktails, one based on Cruxland gin and one on KWV brandy, using Sanpellegrino Italian Sparkling Drinks as mixers. Others are rehearsing their wine bottle opening and pouring skills, ensuring that their glasses are sparkling and chip-free, and preparing set up of their mise en place. Each student has 30 minutes to do a full presentation to the judges demonstrating their cocktail, wine and water service skills and knowledge.<\/p>\n

Water Service<\/strong><\/span><\/p>\n

The students start by serving judges, Penelope Horwood and sommelier Luvo Ntezo of One&Only, a choice of S.Pellegrino and Acqua Panna mineral waters. \u201cWe look at the water service as if it\u2019s a five-star restaurant, hotel or game lodge,\u201d says Penelope. \u201cWe see how they offer us water as we sit down, we want to see the knowledge of the water. You receive your water before you decide on your wines, so it\u2019s important.\u201d A lot is in the detail, which side they serve from, and that they offer water refills throughout the service, but it\u2019s also about people skills. \u201cWe learnt a lot. How to talk to the guests, to interact in those awkward moments, how to come to the table,\u201d says Seth Walburg, IHS.<\/p>\n

The workshop on mineral waters, with S.Pellegrino and Acqua Panna, at the launch of the competition in June was an eye-opener for most of the students. \u201cBefore that I didn\u2019t know that water service was a thing, so it\u2019s amazing to learn, to have water be an interesting story to tell,\u201d says Lehana Zandberg, IHT Hotel School.<\/p>\n

Water service also features in the barista category, \u201cYou serve a glass of water with your shot of espresso to experience all the flavour components of the coffee,\u201d says Danae Uys, IHT, \u201cI chose to use Acqua Panna still mineral water because it\u2019s a nice palate cleanser and it\u2019s smooth on the palate.\u201d<\/p>\n

The Cocktails<\/strong><\/span><\/p>\n

With the cocktails the beverage students were able to let their creativity flow. As well as using the Sanpellegrino Italian Sparkling Drinks for colour and flavour, they had created an array of infusions, syrups and other elements to add pizzazz. Smoke and chili caviar, salted caramel and rosemary-infused tea, rose geranium and lemon verbena were just a few of the aromas wafting around the prep kitchen.<\/p>\n

Most of the students chose the Aranciata Rossa (blood orange) to mix with the KWV brandy, as the depth of flavour naturally complemented it, while they found either the Limonata (lemon) or Pompelmo (grapefruit) worked well for lighter gin cocktails. Zoe Stoffels, CTIA, found herself turning the obvious pairing around, \u201cI used the Limonata for the brandy and the Aranciata Rossa for the gin. I\u2019d infused the gin with some juniper berries and lavender and when I added that blood orange, it enhanced the drink just like that.\u201d<\/p>\n

Chrizaan also enjoyed the whole experience, \u201cI\u2019ve studied being a chef, so the beverage side was completely new for me. We did some beverage training at school, but this was a whole new world. I absolutely loved working with the Sanpellegrino Italian Sparkling Drinks as mixers, they\u2019re so natural and light and complemented the flavours perfectly. So easy to incorporate.\u201d<\/p>\n

Wine Service and Food and Wine Pairing<\/strong><\/span><\/p>\n

Pouring their wines, sharing their stories, and talking through their menus and wine pairings completes the beverage students\u2019 presentation to the judges.<\/p>\n

The actual food and wine pairings are tasted and judged separately. Here Guy Webber, winemaker at Hill & Dale, says he is looking for a basic understanding of what they are trying to achieve, \u201cActually getting the food and the wine to complement each other rather than just be food and wine. Secondly creativity in terms of pushing the boundaries.\u201d This is the hardest skill for inexperienced students to learn and it\u2019s all about practise. \u201cYou\u2019ve got to trust your palate, you can\u2019t google these things, you can\u2019t read from a textbook.\u201d Consistency is key, he says, \u201cYou need to have that taste in your head so that when you\u2019re cooking the dish you know \u2013 the fact that you\u2019ve tied this dish to a wine for a pairing means that the dish can\u2019t deviate. It\u2019s next-level cooking.\u201d<\/p>\n

A Learning Experience<\/strong><\/span><\/p>\n

For many of the students this was their first competition and they found it was a valuable learning experience. \u201cIt\u2019s very motivating and great experience if you want to go into the hospitality industry,\u201d says Wandile Mpakumpaku, Capsicum Studio.<\/p>\n

Learning opportunities present throughout the competition. \u201cI was very new to wine and to cocktail making,\u201d says Liyanda Madikane who is studying hospitality management at CPUT, \u201cDue to Covid, we have been unable to partake in much practical bar and restaurant experience, so coming to this competition meant a lot.\u201d<\/p>\n

Winners will be announced at a black-tie awards ceremony at the One&Only Cape Town Hotel on 2nd September. Sanpellegrino wishes all the participants the best of luck.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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