The South African Chefs Association (SA Chefs) and The Plant Powered Show (TPPS) have launched a culinary competition where the winner will share a platform with top professional and celebrity chefs at the Plant Powered Show.
This will take place at the Cape Town International Convention Center from May 27-29.
The not-to-be-missed three-day live event will also include an exciting virtual component, which will allow visitors from other provinces and around the world to attend online.
The 2022 competition is open to all chefs, student chefs and home cooks residing in South Africa, aged 28 and under.
Interested parties are invited to submit their best vegan dish by submitting a 30 second video (or a link to where the video can be found) explaining why they should be the winner of a coveted demo spot at TPPS, as well as a recipe using only vegan products with a list of ingredients and cooking instructions.
Entries, along with a full name, ID, email and mobile number, should be sent to [email protected] Attention Adrian Vigus-Brown.
The show is the first of its kind in South Africa, bringing the plant-based, vegetarian, vegan and conscious living revolution to mainstream audiences.
The inaugural Plant Powered Show (as The Festive Vegan and Plant Powered Show) took place online in 2020 due to the Covid-19 pandemic and lockdown restrictions and featured an extraordinary line-up of local and international chefs .
The winner of the 2020 competition was Gauteng chef Hope Mdakane who presented a vegan dessert inspired by his grandmother’s trifle.
Mdakane said: “I took a dish I love and used the culinary skills I learned at the HTA School of Culinary Arts where I trained and worked at establishments such as The Hilton and The Saxon, as well as stays abroad.”
Her thoughts on veganism: “It’s a movement close to my heart, because of the sustainable nature of the lifestyle. There are vast health benefits to following mostly or completely plant-based diets and I continue to expand my knowledge and understanding of vegan diets and the quality ingredients that can be produced to ensure a superior dining experience without the use of animal products. .
“It also keeps the ever-changing world of food and food production interesting and exciting, as we are forced to think of new ways to make classic and traditional dishes suitable for vegans.”
Registration closes at noon on April 19 and the top 10 finalists will be announced on April 22.
These finalists will then have until April 29 to submit a demo video and the final winner will be announced on May 2.
The winner will be invited to be part of the Plant Powered Show to perform a live cooking demonstration on May 28 at the Plant Kitchen Chef’s Theater.
The judges of the competition are Adrian Vigus-Brown (Director of the SA Chefs Competition), Miles Khubeka (Entrepreneur, Chef and TV Host), Coo Pillay (Executive Chef of Protea Hotel by Marriott OR Tambo Airport), Dion Vengatass (Member of SA Culinary Olympics team), Linah ‘Pinky’ Maruping (Regional Client Leader for Unilever Food Solutions) and Chef Jocelyn Myers-Adams (Director of JMA Hospitality and Consulting and Partner at Food Jams).
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Previous winner, Hope Mdakane. Photo provided
Judge Miles Kubheka. Photo provided
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