Nick Showcook entry
The 14th & 15th saw the final two days in the Cape Legends Inter Hotel Challenge
The young chefs nervous and ready all started at 7:00. Nicholas never gets rattled, Tuesday morning we could see the nerves start showing as everyone started unpacking their ingredients at the kitchens at The International Hotel School. It was too late to back of now. Cooking in a strange new kitchen is not funny, nothing is familiar, fridges seem warm, gas is slow. With everyone watching, it is like being in a gold fish bowl, with everyone poking at the bowl.
By 12:00 all seven contestants presented their first six offerings, by now you could feel the excessive tension, no one was smiling, no one was laughing. In a competition like this judges generally take their time. It is exactly like cooking in a normal restaurant kitchen. All the youngsters forget this, we anticipate the curve ball every customer gives us. Yet at the competition they all seem to forget. The mains get picked up much later. By this time if your timing was out, disappointment was showing adding to the already charged environment.
Nicholas presented a great compilation that was a nice balanced meal any punter would have payed good money for, with smoked seabass starter, roulade of pork fillet and a beautiful and refreshing lemon and granadilla dessert.
Now in it’s fourth year all the results is compared from all the cook off’s. But we still have to wait for
All the work has been done, all the 21 judging sheets complete, all we can do is wait for the glamourous evening at the end of July. This year it will be held at the Belmond Mont Nelson Hotel
We will be holding thumbs for – Nicholas Loubser and for Edward Mtonga
Lastly we are rooting for the best bread section, as this title needs to stay at home.