3rd Tanzania Chef’s challenge @ Veta Hotel College
The 3rd Annual Chef’s Challenge on Saturday 23rd November had Twelve Chefs comprising Four each from Dar, Zainzbar & Northern Circuit. The twelve finalists were chosen after a competitive cook-off was held in each Region. Over 50 chefs competed nationwide. The entry format was (1) Tanzanian (2) Minimum 5 years experience (3) Under 35 years (4) Only allowered to compete Twice.
A pop band entertaining revellers during the 3rd Annual Chef's Challenge.
The Thirty Million Shilling event proceed, with the very generous Support of our Sponsors.
Beverage:- Peroni Beer-TBL, Mohans Oysterbay Wines & Spirits, Konyagi-TDL, Red ‘n White Wines, Pepsi, Johnny Walker-Serengeti Breweries, Upper Zonal Wines.
Food:- Red Gold-Spices & Saucers, Cowbell-Milk Powder, Pact- Pulses & Grains, Serengeti Dairies-Cheeses & Cream, Alpha Choice Seafoods- Prawns, Lobster, Sea Fish Fillets, Premier Suppliers- Dry Goods, Boogaloo –Sembe, Kijenge Animal Products-Chickens, Sunkist-Flour & Baking Supplies, Kilihortex-Strawberries & Raspberries, Arusha Blooms- Export Vegetables & Lamb, Coffee Exporters-Coffee, East African Food Services-Beef, Kilimanjaro Creamiers-Icecream & Yoghurt, Bright Choice-Bacon, Pork & Beef.
Logistics: The Veta Hotel College provided World Class facility with 12 competition cooking stations & Event Staff
Stiggypop Band provided the Cool Jazz Music
Signature Gems furnish Raffle & Gifts
GMK-Tables & Decorations
Film Production & Photography:- Wanene Entertainment
Press & Social Media:- Arusha Times, Cool Sands
Judging:- Chef Robinson-Veta College; Chef Ruben-Utalil College Nrb, Chef Mark-Arusha Hotel, Chef Jonas-Spice Island Resort-Znb,
This year’s competition incorporated “Market Basket” and Maiden LIVE Competition. At 1600 hrs the 11Chef’s were given 30 minutes to compose and write a menu for TEN Guests. The Critea was Seafood Starter, Main Course of Either a Pork, Beef, Chicken or Lamb Dish. A Vegetarian Dish and a Starch of Rice or Potato or Pasta and Special points for invigorative Sembe Dish. Chef’s commenced at 1630 to be ready for judging at 1930hrs and service at 2000hrs. Darsh of Wanene was filming the chefs and the LIVE action was relayed on three large screens to the Restaurant. Neil from Cradle & Horn, quipped and jollied the Chef’s to relieve the pressure cookery environment. The five judges were engrossed with tasting and reviewing culinary techniques.
The beautiful pool area was throbbing on Stiggypop sounds fuelled on Fruit Berry Cocktails, Peroni’s & Vodka shots. The anticipation of Chef’s excellence was fomenting with Wine parings. Lights! Action! Let the challenge begin. The courses were presented from 20.30 hrs with each chef’ cooking for individual tables. The Judging was very close with the top Five Chef’s separated by 1.5%.
The “Chef of the Year” was Chef Rose Mosha 1st Essque Hotel Znb, Chef James Tito 2nd Znb Essque Hotel, Dora Yubilima 3rd Essque Hotel Znb , Valerian Laurence 4th Stiggys Arusha.
Pastry:- Innocent Mandi Serena Hotel Kirawira
Well done to all Chefs’ ,Sponsors, and Veta. Chef Jussi Husa and Essque Hotels Zanzibar has graciously agreed to host The 2014 “Chef’s Challenge Final” in Zanzibar. Dates to be announced