Arno Ralph’s love of sweet dishes and training at Warwick’s Chef School in Hermanus, make him the perfect fit as one of the pastry chefs on the South African National Culinary Team. He will be working on the petit fours and the dessert showcase piece at the IKA Culinary Olympics taking place in Germany in October 2016.
The pastry component of the IKA Culinary Olympics now makes up 40% of the total score (a 10% increase from previous years), and as such, the South African National Culinary Team is focusing on pastry more than ever before. Fortunately, the team’s pastry chefs have been mentored by the esteemed French Master Pastry Chef and expert culinary competitor, Gilles Renusson, who has been based in Michigan, USA for over 30 years.
It’s a great honour to represent your country. I feel privileged to be a part of the team. To work in a field you are passionate about is already amazing, but to be part of a team who feel just as passionately about food and perfection as you do, is just taking it to the next level! Everyone has a story and our country has so much to tell. I want to showcase this shared passion and strive for perfection in the culinary world.
Arno Ralph | Master Chocolatier for Lindt & Sprüngli SA
Starter of Cape Crayfish Malay – poached crayfish, pressed carrot terrine, carrot mayonnaise and Malay curry sauce.
Main course of Springbok ‘Masakhane’ – pan-roasted loin of Springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.
Dessert is a textured Splash of Raspberry, Rose, Coconut and White Chocolate – coconut sand, coconut sorbet, coconut sponge, rose jelly, rose meringue, raspberry mousse, and raspberry jelly.