CUT Head Chef Pitikoe (left) competed and won the challenge against Clazzique Academy Head Chef Confidence. He received an award from Unilever Food.

The SA Chefs Free State Regional Committee, in partnership with the Central University of Technology Hotel School, hosted an Info Chef Exhibition Open Day and Conference following their successful event in 2023.

The conference aims to create awareness of the unique hospitality industry, showcase key stakeholders, ignite a passion for the industry in the next generation, promote and grow the specialised trade of cheffing, and provide a networking platform for various tourism and hospitality enthusiasts to interact with industry titans through live demonstrations, discussions, and sharing of the latest trends.

The day was filled with excitement and various exhibitions from industry suppliers and partners, food demonstrations, cook-offs, and lucky draws. According to the SA Chefs chairman of the Free State Regional Committee, Deon Pastor, the success of the previous conference presented an opportunity to improve the event this year. “This event is about having fun and enjoying what we do best, introducing young talent to the space, sharing ideas, and celebrating the art of cooking. We are here to inspire, educate, and connect with each other.”

Free State chefs participated in a head-to-head, 60-minute cooking demo competition sponsored by Econo Foods, where they had to prepare two dishes. CUT Head Chef Pitikoe competed and won the challenge against Clazzique Academy Head Chef Confidence. Chef Pitikoe received an award from Unilever Food and said, "I am excited about the results. This was unexpected. At first, I was extremely nervous because it was such short notice, but my mentor advised me to keep it simple and relaxed. Winning this competition is special to me, and I am grateful to my team who rallied behind me throughout this competition."

Chef Catherine, Head Pastry Chef, taught the audience how to prepare a chocolate affair. She expressed her undoubted love for baking, a skill she acquired for many years. “I love anything sweet and chocolate. The reason I choose to go back in the kitchen is because my creativity and passion are fulfilled in the kitchen,” she said.

Chef Matthew Foxon, Executive Chef of Saxon who was also the guest speaker gave the young talent on how to become the best chef in the world. He prepared a fish dish for the audience. “The most important thing about this career is discipline in all you do.”

Gustav Pieterse, General Manager of Saxon Hotel, Villas, and Spa advised future hoteliers to be passionate, enthusiastic, and disciplined in order to succeed in the hospitality industry.

The day ended with Board Members’ cook-off competition, where three teams comprising of professional chefs had to swap their kitchens and continue with the dish that had already been prepared by the other chefs. Their dishes were presented and judged by international chefs and Chef Patso's team won the challenge.

Chef Patso's team won the Board Members’ cook-off challenge.