In celebration of Marine Month, WWF-SASSI, in partnership with Atlantis Foods and Food Jams, is hosting the Young Chefs Sustainable Seafood Cook-Off Competition!
On October 22, selected young culinary students from The Cape Town Hotel School, Cooktastic, Capsicum and International Hotel School will gather at Food Jams in Cape Town to compete in an exciting and inspiring event. This competition will equip young chefs with the skills and knowledge needed to champion conservation within the culinary industry.
Participants will have the chance to showcase their creativity and culinary skills, while preparing delicious dishes using sustainable, WWF-SASSI green-listed seafood. They will also engage in a valuable skills-share session led by established chefs, on:
- ‘Sustainability’ with Chef Jocelyn Myers Adams, a WWF-SASSI Trailblazer Chef
- ‘Indigenous Foods’ with Chef Gregory Henderson, a WWF-SASSI Ambassador
- ‘Principles of Food Safety’ with Sadiqa Fredericks, from Atlantis Foods
- ‘Fine Dining and Plating Techniques’ with Chef Jason Whitehead, WWF-SASSI Trailblazer Chef
- ‘Young Rising Stars’ with Wendy Coetzee, from Showcook
With a pantry of fine ingredients sponsored by Food Lovers Market and green-listed seafood supplied by Atlantis Foods, WWF-SASSI proudly showcases these long-standing partnerships with key retailer & supplier participants.
The interactive experience aims to inspire a vibrant community of aspiring young chefs dedicated to sustainability. Through learning exchanges with established culinary industry experts, to painting the kitchen green we believe that this collaborative spirit will drive change among emerging chefs culinary industry, ensuring that sustainability becomes a core value for future chefs.