Lo­cal to re­pre­sent South A­fri­ca at 4th Wor­ld Young Chef O­lym­pi­ad

Graaff-Reinet Advertiser - - Voorblad -

Beth Be­zui­den­houdt proud­ly dis­plays her South A­fri­can cos­tu­me for the o­pe­ning ce­re­mo­ny.

GRAAFF-REI­NET — Beth Be­zui­den­houdt of Graaff-rei­net jet­ted off for In­dia last week, ex­ci­ted and proud to be re­pre­sen­ting South A­fri­ca at the 4th Wor­ld Young Chef O­lym­pi­ad.

Du­ring the o­pe­ning ce­re­mo­ny, held at the Tal­ka­to­ra Sta­di­um in New Del­hi, the re­pre­sen­ta­ti­ves of all the dif­fe­rent coun­tries dres­sed in the na­ti­o­nal cos­tu­mes.

Beth cho­se to re­flect the i­sixho­sa cul­tu­re in her co­lour­ful out­fit, as the dish and pre­sen­ta­ti­on she ma­de on Thursday at the in­ter­na­ti­o­nal sym­po­si­um “U­ni­ted Wor­ld of Young C­hefs” is all a­bout the Ka­roo, w­he­re the pro­mi­nent cul­tu­re is the i­sixho­sa cul­tu­re.

Bil­tong, Ka­roo lamb and a­ga­ve plants all ma­de an ap­pea­ran­ce in her pre­sen­ta­ti­on!

Round 1 of the O­lym­pi­ad was com­ple­ted on Wednesday mor­ning in Ban­ga­lo­re, and the young c­hefs and their en­toura­ge ar­ri­ved in Cal­cut­ta the sa­me e­ve­ning in pre­pa­ra­ti­on for the sym­po­si­um the next day.

Round 1 con­sis­ted of two clas­si­cal F­rench dis­hes with ma­ny techni­cal e­le­ments to per­fect whi­le ra­cing a­gainst the clock – an ex­ci­ting chal­len­ge em­bra­ced by the com­pe­ti­tors.

“The hos­pi­ta­li­ty in In­dia has just been im­men­se, from the food pro­vi­ded, cu­li­na­ry fo­rums, ma­ny gif­ts re­cei­ved to tra­di­ti­o­nal e­vents we ha­ve at­ten­ded” ent­hu­sed Beth.

“It has just tru­ly been an all-round won­der­ful ex­pe­rien­ce and ho­nour to be a part of this e­vent”.

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