Local chef cuts it in India
GRAAFF-REINET — Bethmaree Bezuidenhoudt has returned from her “experience of a lifetime” trip to India for the Young Chefs Olympiad with some wonderful memories, and, although she was not one of the winners, she feels she has gained tremendously from the experience.
She was fortunate to be able to attend two culinary forums, which broadened her knowledge on a range of relevant topics.
After the forums, the participants continued with the next round of the competition. Here they were tested on creativity, innovation and cooking techniques by preparing a three-course meal for four people. The meal had to consist of a vegan starter and vegetarian main and dessert using a limited list of ingredients.
“This was a real challenge as they would provide us with a vast amount of one ingredient and another would be very limited -and it would usually be the limited ingredient you would like more of!” she explained ruefully.
She was pleased to report that she completed her tasks with one minute to spare.
“The camaraderie and contacts created will last me a lifetime,” said Beth. “After a week of competition and hectic schedules planned to the minute we would have happily shared our knives with each other - and that is something that chefs NEVER do!”
Beth added that she felt very privileged to have been able to represent her country, culinary school and the Karoo. Her most prized memory is the recordbreaking United World of Young Chefs event where 50 countries presented their national dishes simultaneously - “I was so proud to showcase my national and Karoo colours”.