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Global Chefs Challenge

Young Namibian chef, Edwina Beukes is the inspiration behind many of the culinary temptations for which Nice Restaurant has become famous. She competes in the semi-finals for the Hans Bueschkins Young Chef Challenge.

Young Namibian chef, Edwina Beukes is the inspiration behind many of the culinary temptations for which Nice Restaurant has become famous. She competes in the semi-finals for the Hans Bueschkins Young Chef Challenge.

Namibia’s top ranking professional chefs are all testing their most delectable recipes for the semi-finals of an international cooking competition that is scheduled to take place in Windhoek.
Earlier this week, the Namibian Chefs Association announced it is hard at work preparing the stage for the semi-finals for Africa and the Middle East in the Global Chefs Challenge which is taking place in Windhoek on 15 and 16 May.
Chefs from Egypt, the United Arab Emirates, South Africa and Namibia are competing in three categories for the bigger international competition. The categories are the Global Chefs Challenge, the Hans Bueschkins Young Chefs Challenge for chefs under 25, and the very difficult Pastry Challenge. The winner of the Young Chefs Challenge will go on to the finals in Stavanger, Norway, during July.
For the semi-finals, the president of the World Society of Chef Societies, Gissur Gudmundsson, will visit Namibia. The Chefs Association said this is the first time that such a high ranking official of the World Society is in Namibia.
In the Global Chef category, Namibia will be represented by David Thomas from Lyon des Sables in Walvis Bay. David. He is no newcomer to chefs’ competitions as he cooked in Abu Dhabi in the semi-finals two years ago. Edwina Beukes from Nice Restaurant in Windhoek is challenging for her first time in the Hans Bueschkens Young Chefs Category .Both are now training and practising until the competition starts.
The menu ingredients used for all Continental semi-finals of which there are six more worldwide at the same time, are delicious. Fresh crayfish, fresh salmon and fresh halibut for the starter. Strip loin for the main course and chocolate, mango and Dilmah tea flavour for the dessert. The competing pastry chefs have to bring 4 kg of chocolate into shape and additionally create four desserts with a summer theme.
The semi-finals are sponsored by Arebbusch Travel Lodge, Hotel Heinitzburg, Kalahari Sands Hotel, Safari Court Hotel and Spes Bona.

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