The culinary olympics: Ready, steady, cook

As the Olympic Games kick off in Rio, Culinary Team SA are sweating away in steamy kitchens practising for the IKA Culinary Olympics in Germany in October. Hilary Biller was at their final rehearsal dinner at the Mount Nelson in Cape Town

The Culinary Olympics are the equivalent of the sporting Olympics, and the oldest and most prestigious international culinary competition in the world. It was founded in 1896 as the Inter-nationale Kochkunst Ausstellung (IKA) and for the next 100 years was held in Frankfurt. It then moved to Berlin and now takes place in Erfurt, Germany.

Founded for the purpose of promoting education and tourism, the contest's goal is to share ideas and culinary techniques between nations. This year teams from 32 countries will have six hours to prepare a three-course menu to serve 110 people, under the scrutiny of thousands of spectators and judges from around the world, in the "hot kitchen" part of the competition.

In the "cold table" section, teams prepare dishes that are preserved in aspic, which can take up to 36 hours to complete. This section is judged primarily on aesthetics, presentation, composition of the plate and modern culinary techniques.

Team South Africa manager Heinz Brunner is a veteran of the competition, having participated in 1984 and 1988.

"We've been training for the last two years on a monthly basis," he said. "It's a lot of work and takes huge commitment. I have huge respect for the team."

He said team members, whose average age is 30, were to be respected and admired for being willing to give up their time for training. Working with the team as advisers are Garth Shnier, executive chef of the Sandton Sun, and David Higgs, executive chef of Marble restaurant in Rosebank, Johannesburg.

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sub_head_start Meet the team sub_head_end

HENRICO GROBBELAAR

Team captain, executive chef at The Cullinan hotel, Cape Town

Winner of the Sunday Times Chef of the Year competition in 2009 and San Pellegrino International Young Chef of the World 2009, Grobbelaar, who studied to be an engineer, started out peeling vegetables as an apprentice chef.

"As a member of the team even your downtime becomes kitchen time, allowing you to hone your skills. It takes a lot of commitment, discipline, focus and dedication to be on the team."

DION VENGATASS

Sous chef, Mount Nelson hotel, Cape Town

It was the lure of the aromatic curries made by his grandmothers and aunts that drew Vengatass into making a career in food. "Representing South Africa and wearing the national colours is something I've worked for my entire career," he said.

KIRSTIN HELLEMANN

Chef de Partie, Mount Nelson hotel

"It's a great privilege to compete in the largest culinary competition in the world. It feels exciting but comes with nervousness, although I know once the hard work is done it will be an experience I'll never forget."

MINETTE SMITH

Head of pastry and confectionery training, HTA School of Culinary Art, Randburg

Known as the pastry queen of South Africa, Smith was the head pastry chef at the Saxon for two years. Her vast experience makes her a perfect candidate for the team and her role is the creation, plating and display of desserts in both the hot and cold kitchen categories at the IKA Culinary Olympics.

BLAKE ANDERSON

Executive chef, Montecasino

This multi-award-winning chef has been part of the national team since 2013. "In representing my country I have the opportunity to compete against some of the world's greatest chefs, who eat, breathe and sleep this industry," said Anderson.

TREVOR BOYD

Executive chef, Michelangelo hotel, Sandton

Boyd has worked for 25 years as a chef, having spent many hours with his mother in the kitchen as a child. Boyd was part of the South African national team that won a gold medal in the Culinary Olympics in Erfurt, Germany, in 2008 and will be a pillar of strength. "Once again I'm looking forward to getting stuck in and cooking in the trenches with my teammates," he said.

ARNO RALPH

Assistant chocolatier, Lindt & Sprüngli SA

Ralph will work on the petit fours and the dessert showcase, a depiction of South Africa's mining industry made entirely from chocolate. "To work in a field one is passionate about is amazing but to be part of a team who feel just as passionately about food and perfection is just taking it to the next level," said Ralph.

sub_head_start The SA Olympic menu sub_head_end

STARTER:

Cape Crayfish Malay - poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce

MAIN COURSE:

Springbok Masakhane - pan-roasted loin of springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and boulangère potato.

DESSERT:

Texture splash of raspberry rose, coconut and white chocolate - coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse and raspberry jelly.