Kraaifontein resident Huwitt Strydom took top honours at the recently held Showcook Reaching for Young Stars competition, winning first prize in the Hot Chefs category.
From left: Huwitt Strydom will soon be off to Paris for a three-month internship at a top hotel; the canapé he made for the competition consisted of whipped lime cream cheese with olive oil, chorizo dust, sautéed brunoise king oyster mushrooms and chorizo.
The 22-year-old former Bernardino Heights High School student is now in his third year of a Professional Cookery course at Capsicum Culinary Studio’s Cape Town campus.
Along with several finalists from a number of culinary schools, Strydom was tasked with preparing a canapé, a starter and a main course and wowed the panel of judges with his inventive dishes.
His prizes included a three-month internship at a top hotel in Paris, with a monthly allowance, accommodation and full board included, as well as a five-month working experience stay at Winslow’s Tavern in Cape Cod, Massachusetts in the US with Chef Patrons Phillip & Tracey Hunt. On his return from France and America, Strydom will take up a three week internship at the 5-star Cape Grace hotel in the V&A Waterfront.
How tough was the competition?
It was exceptionally tough and demanding and required a combination of my advanced culinary skills with creativity, speed and the ability to perform under pressure
What dishes did you make to impress the judges?
For the canapé requirement, I made an amuse-bouche that consisted of whipped lime cream cheese with olive oil, chorizo dust, sautéed brunoise king oyster mushrooms and chorizo.
My starter was ravioli with shiitake mushroom and goat’s cheese, drizzled with a sage and lime green oil, and garnished with a shiitake mushroom espuma and truffle shavings.
For the main course I prepared a lamb loin, with a lamb and potato croquette, lamb bacon crumb accompanied by a carrot and mebos puree and tenderstem broccoli in butter.
Where did your inspiration for the dishes come from?
I drew inspiration from my cultural heritage and regional cuisine. My dishes incorporated traditional flavours, ingredients and cooking techniques.
How long did it take you to practice and hone them until you were satisfied?
I only had three days before I presented my final dishes to my mentors and lecturers.
What was your reaction when it was announced that you were the winner?
It served as motivation to continue pushing boundaries, exploring new techniques, and striving for excellence in my future endeavours, and it validated my abilities and dedication to the craft.
What was the reaction of your family?
A sense of pure joy and elation. They were super proud of me and the confidence to keep going forward.
When do you leave to take up your three month Paris internship?
I will be leaving for the Paris internship in early 2025.
Have you travelled to France before and what are you looking forward to most living and working in Paris?
I haven’t gone to France before , this will be my very first time. Working in Paris will offer not only professional growth in the culinary field but also a chance to immerse myself in a vibrant cultural scene and enjoy a high quality of life in one of the world’s most iconic cities.
When do you start your 5-month stay at Winslow’s Tavern?
I will be coming back to South Africa for a few weeks after I’ve completed my internship in Paris and then travel to the US in May to take up my position at Winslow’s Tavern which will be from May to October 2025.
Have you travelled to the US before and what are you looking forward to most?
Travelling to the US will be my very first time too. Working in America offers a dynamic and rewarding experience in the culinary field, with opportunities for my professional growth, cultural enrichment, and personal development.
What would you like to be doing in 5 years’ time?
Working in a Michelin star restaurant somewhere in Europe.
What would you say to inspire anyone out there who wants a successful culinary career?
A motto I live by, which is: ‘If you want something in life you never had, you need to do something you never did!’
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