SACA Sweet Young Chef Competition 2017
This competition is open to all culinary students from across South Africa, aged 18 to 25 years, who can showcase the endless possibilities of baking and cooking with sugar. Participating students and schools must be members of SA Chefs.
Submit on original recipe together with a photograph and costings, of an innovative dessert. The recipe must utilise at least three (3) products in the Huletts range and consist of at least five (5) components. Email your entry along with your contact details and the name of your culinary school that you attend to firstname.lastname@example.org with the subject line: HULETTS SWEET YOUNG CHEF.
A panel of SA Chefs accredited judges, along with Huletts representatives, will select the top four (4) finalists from all entries received. The finals will be held and INNOCHEF in August 2017 and the finalists will have 2,5 hours to recreate their recipe, and produce four (4) plates.
The winner will receive R7 500 cash! The winner will be featured in SA Chef Magazine. The winner's school will receive Huletts products to the value of R4 000.
Winner 2016: Niccola van Warmelo. Candyland raspberry mousse and chocolate volcano
1000 Hills Chef School
Closing date is 20th July 2017. No late entries will be accepted.
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Congratulations Nhlakanipho ‘Sgazo’ Ngubane! After submitting his recipe to earn a spot in the finals, Nhlakanipho and 3 fellow finalists were tasked with preparing their creations during a live demonstration at the finals, which took place at the INFO CHEF AFRICA conference in Johannesburg on 11 August. We are so proud of our finalists and the Huletts Sweet Young Chef 2017 champion. Well done to you all!
Please note that this competition is not open to the general public (as per terms and conditions) and more specifically - This competition is open to all students from across South Africa, aged 18 to 25 years, who can showcase the endless possibilities of baking and cooking with sugar. Participating students and schools must be members of SA Chefs.