Cook with the winners of the Olympics Gold Medal Award Chefs

• Amusebouche
• Dhukka infused linefish, served with a lentil and corn salad accompanies by a greolata
• Thyme rubbed springbok loin, set on a fondant potato with creamed barley , mushroom and bean salad and a tortellini filled with braised springbok shoulder
• Passion fruit soufflé, served with a homemade chocolate ice cream
• Tea / Coffee and Friandeses

Our Chefs...

DILENE CRANNA
In Association with Hospitality Trainers and Associates.

Dilene is a born and bred Capetonian whose career in cooking happened quite by chance. Uncertain what avenue to pursue, Dilene literally ran my finger down the list of courses available in the Cape Technikon's yearbook, closed her eyes and stopped at Food Service Management. She enrolled in the programme, and hated every minute of it, but the turning point came in her second year when she was placed in the pastry kitchen at Zevenwacht Wine Estate for her practical. She loved it, and the rest is history!

After her training, Dilene worked in the five-star Table Bay Hotel before moving to the equally prestigious Mount Nelson Hotel. She then decided to do a stint working in the UK, where she spent two years working all over for the Hilton group of hotels, and also gained incredible work experience at the Savoy, Dorchester, Ramsay kitchens and Marco Pierre White kitchens. On her return she was re-employed by the Mount Nelson, working in their busy pastry kitchen, before moving the Mount Grace in Magaliesberg for a year, and then returning to Cape Town to open the newly renovated Le Franschhoek Hotel. In 2006, Dilene moved to Gauteng and worked at the Sheraton Hotel Pretoria running a very busy pastry department as Executive Pastry Chef. 2009 will be a very exciting year for Dilene as she will be entering her own venture doing wedding cakes, training and anything to do with the "sweet things in life"

TREVOR BOYD
Hospitality Trainers and Associates

After completing his National Diploma in Catering Management at Wits Technikon Hotel School (now University of Johannesburg School of Tourism & Hospitality), Trevor travelled South Africa, working as a chef on Rovos Rail, before joining the Rand Aid Association, where he was part of a brigade that prepared cook/chill meals for 3 000 people a day. He then joined Fedics, where he worked in one of the company's blue-chip contracts, providing executive dining for the management of IBM. He was then transferred to one of Fedics' most high-profile contracts within the hospitality industry - Country Club Johannesburg, as chef de partie, before being promoted to sous chef and then going on to open the Country Club's Woodmead clubhouse and kitchen as head chef. Looking for a challenge, he was transferred by Fedics to Carnival City, and was appointed executive chef in charge of all the F&B outlets and catering for the entire complex. In October 2002, Trevor took up a position in the banqueting department at the Mount Nelson Hotel under Garth Stroebel as senior sous chef banqueting, before being transferred to the renowned Cape Colony Restaurant as senior sous chef. He then moved back to Johannesburg to the position of executive chef at the Mount Grace Country Hotel until, looking for a new challenge, he transferred back to Cape Town to open Le Franschhoek Hotel & Spa as executive chef. In 2007, he returned to Johannesburg to take up the position of executive chef of the Sheraton Hotel Pretoria where he ran a very successful operation for 2 years. In 2009, he joined HTA School of Culinary Arts as Culinary Quality Assurance Manager taking up the challenge of educating young minds all aspects of hotel and catering industry making sure that there will be enough skills entering the industry and ultimately running the industry...