#SAOlympicChef Trevor Boyd @CulinaryTeamSA #FoodieNews

#SAOlympicChef Trevor Boyd @CulinaryTeamSA #FoodieNews

The SA National Culinary Team are delighted to announce the appointment of Trevor Boyd to the South African National Culinary Team which will compete against over 30 countries in the 2016 Culinary Olympics taking place from 22 to 25 October in Erfurt, Germany. Trevor’s appointment to the team follows the resignation of Jerome Norton who has taken up a once-in-a-lifetime position at a global hotel group in Canada.

This talented chef with 25 years’ experience under his toque, was as a member of the South African National Culinary Team from 2000 to 2009 (he participated in the 2004 and 2008 IKA Culinary Olympics). On his inclusion in the team once again Trevor Boyd enthused: “The pinnacle of international food competition is to be in the hot kitchen at the IKA Culinary Olympics – this is what really drove me to be a part of the South African National Culinary Team once again. Competing at IKA is a rush like no other for a chef!”

Team manager, Heinz Brunner had this to say about the newest member of the South African National Culinary Team: “The Team unanimously agreed that Trevor would be an ideal replacement for Jerome Norton who has taken up an incredible job opportunity in Canada. Myself and the other team advisors (Garth Shnier, David Higgs and Martin Kobald) have no doubt that he will take some pressure off his team members especially in the hot kitchen.”

Trevor is currently the Executive Chef at the Michelangelo Hotel on Nelson Mandela Square – represented SA when the previous national culinary teams travelled to Chicago in 2003 and Singapore in 2007. In his previous Olympic tenures – the team won a Gold Medal in 2008 in the Restaurant of Nations category – this experienced and highly creative chef was a pillar of strength to the team and will no doubt once more provide some invaluable guidance to the younger, newer members of the team. He is a perfect fit and will not require a lot of practice to integrate due to his previous culinary Olympic experience.

Trevor Boyd_2

I love to cook and serve food that can be understood and recognized. Food that tastes great. I like putting a modern spin on South African food and love incorporating worldly trends and techniques in the food that I produce.
Trevor Boyd | Executive Chef at the Michelangelo Hotel

Trevor career as a chef spans 25 years. His love for cooking began to develop at a young age after many hours spent with his mother in the kitchen during his childhood. He knew he wanted to pursue a career as a chef, so decided to be a chef during his compulsory national service in the South African Defence Force – a decision that would later on benefit him later on. In 1993 he graduated from the University of the Witwatersrand with a National Diploma in Catering Management. During his illustrious career he has worked under industry legends such as Garth Stroebel and was the executive chef at Tsogo Sun’s InterContinental OR Tambo Airport hotel. Various other establishments such as the Mount Nelson hotel, Carnival City and the Mount Grace hotel benefitted from his passion for the culinary arts.

He was a sport enthusiast at school but was never able to represent his country in any of the sports he participate in, so he sets his sights on becoming a member of the South African National Culinary Team as a way of realising his Olympic dream. Trevor is once again looking forward to getting stuck in and “cooking in the trenches with his team mates” as he puts it. His role in the team includes being responsible for the vegetarian dishes on the cold table display and assisting wherever necessary in the hot kitchen.

SOUTH AFRICAN NATIONAL CULINARY TEAM ITINERARY
The team’s itinerary leading up to the Olympics in October includes preparing a by-invitation-only dinner for 110 on 20 June at 3Sixty at Montecasino in Fourways. On 18 July the team will be preparing another by-invitation-only dinner for 110 at the Mount Nelson Hotel in Cape Town; and finally the team practice concentrating on the Cold Table will take place on 19 and 20 September.

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.

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Visit www.saca.co.za.

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