Chef Petrus Madutlela’s drive to succeed took him from being a part time cleaner at a catering company to becoming the country’s top Young Chef.

“I can already smell the gold”, says Petrus. Confidence in his skills and keeping cool in the heat of battle are just some of the elements that made Petrus of Aqua Restaurant, at Sun International’s Sibaya Casino in Durban, the clear winner of the 2007 Jeune Commis Rôtisseurs (Young Chefs) national competition.

Petrus pitted his skills against winners of other regions in the Young Chefs Competition, one of the toughest culinary battles in the hospitality industry. The daunting marathon session took place at the Institute of Culinary Arts, Stellenbosch. He will represent South Africa at the Jeune Commis Rôtisseurs international competition to be held in Frankfurt, Germany on 6 September 2007 – rated as one of the most prestigious culinary competitions in the world.

Also competing for the national title were:
Jason Goldsmith – Plettenberg Park Hotel, Bailliage Outeniqua (2nd place)
Izanne Mocke – Restaurant Mosaic, Bailliage Pretoria (3rd place)
Allistair Lawrence – Cape Grace, Bailliage Du Cap
Lindy Pretorius – Sandton Sun & Towers, Bailliage Johannesburg

As if four hours to plan and prepare a three-course menu for four diners – to be judged by a panel of chefs and gastronomes – were not challenging enough, Petrus had to conjure up culinary magic from a ‘mystery market basket’ with compulsory ingredients. He took the race against time – and the mystery basket (quails, mussels, hake fillets, prunes, sugar snap peas, broccoli and almonds) – in his stride, saying that everything comes down to “planning, planning, planning – and attention to detail for extra measure”.

His first step into the food world was in 2000 as a part time cleaner at a catering company in Hartebeespoortdam. This rising star, with no professional qualifications, sees his insatiable hunger to learn and the unfailing support from other chefs as key to his success.

His philosophy to food is a spiritual one: “I believe that the food I cook defines me. The respect I show for ingredients, show my respect for people and for life.” His favourite food in the whole world? A slice of bread and a hot cup of tea! In his spare time, he will be reading cook books if not on the soccer field.

Mystery basket 2007
Compulsory ingredients (everything must be used)
Seafood: Hake fillets, Fresh mussels, fish stock.
Meat: Whole Quail, smoked bacon, chicken stock
Vegetables: Broccoli, potatoes, sugar snap peas, spinach, fennel bulb, sage
Extras: Dried prunes, almonds, dark chocolate

Petrus’ winning menu
Appetizer: Honey and sage glazed quail with broccoli and smoked bacon ravioli and napped with chervil and lime sauce
Main course: Pan fried hake fillet, topped with white wine braised mussel, basil mash and crispy snap peas with mushroom sauce
Dessert: Symphony of dessert – a lemon meringue and truffle chocolate parcel, prune compute finish with tomato coulis

Judges
Tasting judges: Monty Friendship, Carol Wicht, Niel Els, Kobus Prinsloo, Peter Templehoff, Craig Cormack, Armin Hallerman, Clayton Howard, Evan Alexander, Bertus Basson, Hugo van Zyl, Mike Basset

Kitchen Judges: Bruce Robertson, Peter Goffe-Wood. Gerhard van Staden

Background on the Jeunes Commis Rôtisseurs (Young Chefs) Competition
This competition was first organised in 1977 in Switzerland to support and promote young, aspirant chefs by giving them the opportunity to demonstrate their skills. Competitions are held at regional, national and international levels in countries that have a strong Chaîne presence. In South Africa the competition begins at regional level, followed by nationals – then international. Contestants are assigned numbers at the beginning of the competition, and the judges are not aware of who has been assigned each number. At the appointed time, each contestant is given an identical, previously unidentified market basket containing certain basic ingredients. Using all of these ingredients, the contestant must compose and execute a three course menu (first course, main course, and dessert) for four people. The written menu must be completed within the first half-hour, with three and a half hours allowed for preparation, after which the finished dishes are presented for judging.

The highest ranking ever for a South African taking part in the internationals was chef PJ Vadas, who came 2nd in the world in 2005.

For more information on Chaîne des Rôtisseurs visit www.chaine.co.za