Since 2014, RIO LARGO has proudly sponsored the Distell Inter Hotel Challenge, a unique mentorship program that empowers rising talents in the hospitality industry. Executive chefs from various hotels guide their chosen candidates – sometimes even members of the cleaning staff with exceptional passion and potential. With advice, product support, and mentorship, the program culminates in a thrilling competition and a grand gala event in December, where winners across categories are celebrated. Every year, we’re thrilled to be a part of this journey!
A new chapter unfolds this year, where Heineken takes the reins from Distell, propelling the initiative forward as the “Inter Hotel Challenge, sponsored by HEINEKEN Beverages.”
Kicking off in August, these workshops hosted by prominent hotels will introduce candidates to Challenge partners, judges, and inspirational guest speakers. Through engaging sessions covering communication, trends, nutrition, and more, candidates will grow personally and professionally.
In Cape Town, the launch will take place at Southern Sun The Cullinan, with teams from Arabella Hotel Golf & Spa, Lagoon Beach Hotel, Mount Nelson, A Belmond Hotel Cape Town, The Oyster Collection Hotel Group, Protea Hotel by Marriott® Cape Town Waterfront Breakwater Lodge, Queen Victoria Hotel, Southern Sun Cape Sun, Taj Cape Town, The President Hotel, The Silo Hotel, and The Twelve Apostles Hotel & Spa.
The host Executive Chefs—Chad Bosman (Southern Sun Hyde Park), Byron du Bois (Southern Sun The Cullinan), and Larry Ramadhin (The Oyster Box) — will have the same ingredients that the candidates will have to showcase a no doubt stunning menu, including WWF-SA Green List SASSI fish sourced by Fish 4 Africa and Pick n Pay, Lancewood, Lurpak, LemonGold seedless lemons, Preserved Botanicals from Floriography and Petals Group, RIO LARGO OLIVE OIL, and Bio-Wheat stone ground flour, to pair with HEINEKEN Beverages‘ fine wines—Durbanville Hills, Nederburg and Pongrácz — and choice spirits — Amarula, Bain’s Cape Mountain Whisky, Cruz Vodka, Three Ships Whisky and Van Ryn’s Brandy.
The partnerships will continue with more in-depth barista workshops with Avanti Coffee and further training sessions with Cape Wine Academy and Sommeliers Academy, particularly during ‘Grape to Glass’ in September when the Wine Stewards descend upon the Cape Winelands. The ‘Cook-Offs & Service Presentations’ are set for October, hosted by Capsicum Culinary Studio, leading up to the glittering awards evening at Southern Sun Cape Sun, where winners will be announced in late November.
Stay tuned for updates as the journey unfolds!
#HeinekenSA #InterHotelChallenge2023 #Showcook #RioLargoOliveEstate
