Kirstin Hellemann is making her mark in the South African culinary industry, having worked at well-known hotels and won culinary competitions during her career.
After finishing school Kirstin went to England where her first experience of the culinary world was in a front of house role. She later moved on to work in the kitchen as a commis chef…from there she never looked back. After spending two and a half years in the UK she returned to South Africa to train at the South African Chefs Academy in 2010 under chefs Garth Stroebel and Paul Hartmann.
It’s a great privilege to have this opportunity to be a part of the South African National Culinary Team and compete in the largest culinary competition in the world – the IKA Culinary Olympics. It feels exciting, but comes with some nervousness, although I know once the hard work is done, it will be an experience I’ll never forget! I am enjoying all that we are learning and experiencing. It’s great to see how we grow and develop both individually, as well as a team. It will be interesting to see how our food progresses over the next few months until we compete.
Kirstin Hellemann | Chef de Partie at the Mount Nelson hotel
Kirstin’s role in the team is to oversee the main course in the hot kitchen: Springbok ‘Masakhane’ – pan-roasted loin of Springbok, rolled veal sweetbreads, red cabbage and cider purée, savoy cabbage and Boulangére potato.
Kirstin is currently working as chef de partie at the Mount Nelson hotel in Cape Town at the hotel’s Planter Restaurant.
The South African National Culinary Team will be participating in the IKA Culinary Olympics under the auspices of the South African Chefs Association. Their participation has been made possible through the generous sponsorship of headline sponsor LSC/Imperial, along with partners City Lodge Hotel Group, ChefWorks, Turn ‘n Slice and N1 Restaurant Suppliers.
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.