Challenge excites chef Venter

HAVING been an assistant to a winning chef, Port Shepstone chef Ricardo Venter is feeling the pressure.

Venter, 27, saw Eugene Ramcharan wow judges with his skills to scoop last year’s Distell Inter Hotel Challenge for the Beverly Hills Hotel in uMhlanga for the second consecutive year.

“I was fortunate last year to be assisting Eugene, and because of that, I know what it takes to do well in the competition, as well the amount of effort and practice it takes. He has been helpful to me through the journey this year,” says Venter.

He said they had started working on a few ideas for the big cook-off between 30 South African hotels, to take place at the International Hotel School in Westville in June.

“It’s a very important competition for the hotel because if we win, it will be our third win in a row. There is a bit of pressure,” he said.

Next month, Venter and his assistant chef will meet the other competitors in Cape Town, where they will be on a three-day course at the Wine Academy.

Challenge

“I’ve met the Durban contestants but will be meeting the rest for the first time. I’m excited about the challenge because I think there are more contestants from Cape Town and they are the biggest competition.”

Chefs must prepare a threecourse meal and choose wine and whisky to complement it.

The main course has to be beef, but only specific cuts may be used.

“Right now I’m working on the right combinations. The challenge is using cuts that are not normally used, such as ox heart and ox tongue. I’ve never worked with some of these ingredients – but this is what’s great about the competition: exposing yourself to experimenting with new flavours and dishes.”

Venter, who studied for two years at the Capital Hotel School in Pretoria, started working in the industry in 2011.

“I was so passionate about the industry and wanted to get into it and get started as soon as I could. I worked as a trainee chef, learning the basics at various hotels and restaurants in Pretoria.”

He said his older sister, who now teaches hospitality, was the reason he became a chef.

“She used to be a chef, so I have always been around cooking. Food is a big part of my family – every Sunday we have a big lunch.”

Lorna Gourlay, with the Beverly Hills Hotel, said the competition was more than about winning to them. “It takes a tremendous amount of dedication because experimenting with the ingredients happens after work for Ricardo. For this period it’s a wonderful experience because they’re just submersing themselves in the food.”

The competition is in its sixth year.