Lancewood backs South Africa's rising culinary stars
This year, LANCEWOOD® is proud, once again, to be the official dairy partner of the Distell Inter Hotel Challenge. This prestigious platform has allowed LANCEWOOD® to entrench the quality credentials of the brand with future ambassadors of the hotel industry, by inspiring them with our diverse range of products.
LANCEWOOD®, through this partnership, is being used in South Africa’s largest hotels by world renowned executive chefs as they mentor young and talented candidate chefs in a fierce competition to be crowned South Africa’s most up-and-coming culinary professional.
Over and above the prizes and the competition, the primary objective of the Distell Inter Hotel Challenge is to create and sustain a strong national base of top quality chefs, bakers, wine stewards and concierges, and to provide them with a platform for further career opportunities and ongoing education in the industry. LANCEWOOD® is proud to be affiliated with such an inspiring initiative, and once again sponsored its Best Dessert Award in 2019.
Over the course of the challenge, 34 hotels nationwide with 27 teams created more than 1,620 world class dishes using LANCEWOOD® products. The Taj Hotel’s Lyndsey Buys took home the coveted LANCEWOOD® Best Dessert Award at the final gala dinner on the 3rd of August at the Southern Sun Cape Sun.
Lyndsey's mouth-watering Valrhona Chocolate Brownie & Lemon Curd dessert scored top marks from the judges thanks to its rich combination of crunchiness and creaminess - a true testament to the versatility of South Africa’s No.1 Cream Cheese.
In addition to the award, Lyndsey won R10,000, along with a LANCEWOOD® hamper filled with baking essentials.