“I can already smell the gold.” Confidence in his skills and keeping cool in the heat of battle are just some of the elements that made Petrus Madutlela of Aqua Restaurant, Sun International's Sibaya Casino in Durban, the clear winner of the 2007 Jeune Commis Rôtisseurs (young chefs) national competition.
Petrus pitted his skills against winners of other regions in the Young Chefs Competition, one of the toughest culinary battles in the hospitality industry. The daunting marathon session took place at the Institute of Culinary Arts, Stellenbosch. Petrus will now represent South Africa at the Jeune Commis Rôtisseurs international competition in Frankfurt, Germany on 6 September 2007. The event is rated as one of the most prestigious culinary competitions in the world.
Also competing for the national title were:
Jason Goldsmith- Plettenberg Park Hotel, Bailliage Outeniqua (2nd place)
Izanne Mocke - Restaurant Mosaic, Bailliage Pretoria (3rd place)
Allistair Lawrence - Cape Grace, Bailliage Du Cap
Lindy Pretorius - Sandton Sun & Towers, Bailliage Johannesburg
As if four hours to plan and prepare a three-course menu for four diners - to be judged by a panel of chefs and gastronomes - were not challenging enough, Petrus had to conjure up culinary magic from a ‘mystery market basket' with compulsory ingredients. He took the race against time in his stride, saying that everything comes down to “planning, planning, planning - and attention to detail for extra measure”.
His first step into the food world was in December 2000 as a part-time cleaner at a catering company, but he wasn't content with that and with no professional qualifications has been able to meet – and beat – the country's best.
His philosophy to food is a spiritual one: “I believe that the food I cook defines me. The respect I show for ingredients, show my respect for people and for life.” His favourite food in the whole world? A slice of bread and a hot cup of tea! In his spare time, he will be reading cook books if not on the soccer field.
Compulsory ingredients (everything must be used):
Seafood: Hake fillets, Fresh mussels, fish stock.
Meat: Whole Quail, smoked bacon, chicken stock
Vegetables: Broccoli, potatoes, sugar snap peas, spinach, fennel bulb, sage
Extras: Dried prunes, almonds, dark chocolate
Appetizer: Honey and sage glazed quail with broccoli and smoked bacon ravioli and napped with chervil and lime sauce
Main course: Pan fried hake fillet, topped with white wine braised mussel, basil mash and crispy snap peas with mushroom sauce
Dessert: Symphony of dessert – a lemon meringue and truffle chocolate parcel, prune compute finish with tomato coulis
Tasting judges: Monty Friendship, Carol Wicht, Niel Els, Kobus Prinsloo, Peter Templehoff, Craig Cormack, Armin Hallerman, Clayton Howard, Evan Alexander, Bertus Basson, Hugo van Zyl, Mike Basset
Kitchen Judges: Bruce Robertson, Peter Goffe-Wood. Gerhard van Staden
For more information: http://www.chaine.co.za
