Top Sommeliers Receive The Savoir-Faire Stamp Of Approval

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Darlings, there's nothing quite as valuable as a renowned sommelier. It's on that note that I have to tell you about the star sommeliers from Joburg that won big time in Durban a minute ago. 


The Saxon Hotel, Villas and Spa is extremely proud to announce that two of their talented young team members excelled at the Chaine Des Rôtisseurs Jeunes Chefs and Jeunes Sommeliers competitions held in Durban on 22 February 2017.


Sommelier Neo Khoza from the Saxon placed second in the Sommelier competition Anton Visser from baillage de Outeniqua, while Chef Dylon Winter took home the prize in the Chefs competition.


Winner of the Jeunes Chefs competition, Dylon Winter, also won the Johannesburg regional Jeunes Chefs competition held at the Saxon in October of 2016. Dylon, member of the team at the Luke Dale Roberts X Saxon Restaurant under the tutelage of Head Chef Candice Philip, says: “The support of my fellow team members in the preparation for this competition was invaluable, I have grown so much as a member of this team.” Dylon will represent South Africa in Frankfurt later this year. Sommelier Neo Khoza, who placed second in both the Regional (also held at the Saxon in October) and the National Jeunes Sommeliers in Durban, works closely with Lloyd Jusa; the Head Sommelier at the Saxon. Neo: “I have always wanted to work with wine, and working with Lloyd has been such a great opportunity.”


The International Competition will be held in Frankfurt, Germany on 8 September and the Saxon looks forward to seeing what the South African participants will achieve and bring home from there.


About the Chaine des Rôtisseurs Young Chef and Young Sommelier competitions The Chaîne des Rôtisseurs annual Jeunes Sommeliers Competition (open to candidates from 21 to 30 years of age) offers young sommeliers an opportunity to present their skills and ‘savoir-faire’ under highly competitive and intense and gruelling testing conditions.


The sommeliers have to compete on a regional level first, the exam is set by the Echanson and on a regional level it is coordinated by the Vice-Echanson. The regional winners take part in the National competition and the National winner will take part in the International competition. The annual Jeunes Chef Rôtisseurs Competition offers young chefs (up to 27 years of age) the opportunity to demonstrate their culinary skills in a competitive environment with their peers. On the day of the competition, each contestant is given an identical, previously unidentified “market basket” containing certain basic ingredients. Using all of these ingredients, the contestant needs to compose and execute a three-course menu (first course, main course, and dessert) for four people.


Competitors must be working in a Chaine de Rôtisseurs member establishment, and after winning a Regional competition, qualify to enter the National competition. The National winner then competes in the International competition held in a different member country every year. This year the International Competition will be held in Frankfurt, Germany on 8 September.


by Shenise

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