Newmark’s Culinary Rising: High Expectations for Queen Victoria Hotel in Inter Hotel Challenge
QUEEN VICTORIA HOTEL TEAM EAGERLY EMBRACES INTER HOTEL CHALLENGE WITH TALENTED YOUNG CHEFS, CRAFTING A UNIQUE MENU THAT SHOWCASES CULINARY EXCELLENCE AND SOUTH AFRICAN FLAVORS.
The Queen Victoria Hotel, part of Newmark Hotels & Reserves, eagerly awaits the 2023 Inter Hotel Challenge results on November 28. Supporting two young talents in this national hospitality competition, the V&A Waterfront-based hotel is optimistic about their chances.
What is the Inter Hotel Challenge?
Now in its 11th year, the Inter Hotel Challenge accelerates skills in the hotel and restaurant service industries. The 2023 challenge, starting in August, includes training, barista workshops, and mentoring excursions to wineries and distilleries. Crafted by Jean-Vincent Ridon and Cape Wine Academy representatives, the syllabus aims to boost the careers of young South African participants.
Meet Dylan Hendricks
Dylan, an intern at The Victoria & Alfred Hotel since September 2022, joined Newmark Hotels & Reserves after completing his Hospitality Diploma. Recognizing his potential, Executive Chef Terrence Ford hired him as a Commis Chef at the 5-star Queen Victoria Hotel. Dylan competes in the Inter Hotel Challenge as a Commis Chef.
Meet Ashley Klassen
Ashley, a waiter at The Queen Victoria Hotel since February, stands out for his guest interactions. Selected for the Inter Hotel Challenge team, he competes as a Wine Steward, excelling with a 94.8% score in the Sommelier Academy exam. Despite his experience in hospitality, tourism, and administration, this marks Ashley’s first formal training experience.
Championing a Unique Menu
During the cook-off at Capsicum Hotel School, the Queen Victoria Hotel Team crafted a bespoke food and wine mene. They used Inter Hotel Challenge sponsors’ ingredients. Ashley’s arrival cocktail, the “Vodka Sour,” featuring Cruz Vodka, lime, and lemon geranium mint leaves, pays homage to Heineken Beverage’s acquisition of Cruz Vodka.
At Queen Victoria Hotel, Dylan’s Cajun Pan-Fried Kingklip, the starter, showcases sustainable fish from the SASSI Green List. Paired with Ashley’s choice, Pongracz Brut, the dish boasts a unique twist with charred cherry tomatoes and Lancewood yogurt lemon butter.
For the vegetarian main course, Dylan presents Aubergine Carrot Ravioli, paired with a Pongracz Rose selected by Ashley. Dylan’s creativity shines with Cape Malay flavors, providing a unique twist to this classic dish.
“At Newmark, we invest in our people. Dylan and Ashley’s passion is evident, and we wish them luck in the challenge,” expressed Matthew Smith, GM of Newmark V&A Waterfront Hotels.
