RCL Foods' Young Chefs Challenge 2021
Aimee Hohls and Saxon Tilling shine in young chefs’ competition
“First-year students at Jackie Cameron School of Food & Wine, Aimee Hohls and Saxon Tilling, took silver in the RCL Foods’ Young Chefs Challenge 2021. “Up against second- and third-year students, they did themselves and the school proud,” says Jackie Cameron, adding that she looks forward to seeing what the future holds for Aimee and Saxon, as well as the other aspiring chefs under her tutelage.”
The RCL Foods' Young Chefs Challenge was for a team of two students, aged between 18 years and 25 years, who were enrolled with a professional institution focusing on culinary arts or a professional cookery programme. Entrants submitted recipes, photographs and cost of specific courses, using RCL Foods’ brands. Those who qualified for the regional finals participated in a cook-off.
For Saxon Tilling, it was Chef Jackie’s encouragement that got him to enter a competition that pushed him “way out of my comfort zone”, whereas Aimee Hohls enjoys the adrenalin rush that comes with cooking and believed the competition would deliver the challenge and the pressure she desired.
“When Chef Jackie mentioned this competition to us, Saxon called out to me to do the competition together and I jumped at the opportunity,” says Aimee. “I think we both challenge one another, as well as push each other to do work we are proud of. In the process we developed similar ideas and styles which work well together.”
Saxon believes that having a partner made the competition a lot less stressful. “We all have things that we struggle with, so it was nice to have someone to bounce questions off,” he says. “When I was uncertain of something, I’d ask Aimee and she always had a way to help me. Wherever I lacked confidence or skills, I had Aimee to fall back to.”
Teamwork makes the dream work, and when Aimee got “bogged down by the seriousness of the competition”, Saxon would see the humour in the situation and remind her to enjoy herself - and the process. “I am overly generous in my potions and Saxon taught me to be make plates look more refined,” she says.
Both with strong personalities, Aimee and Saxon had to work through their differences and as the competition advanced, they learnt to compromise, and eventually their ideas connected. Emotionally, the two found the competition stressful at times. Saxon had to come to terms with criticism being constructive and not derogatory - that they were being pushed to be the best they could be, while the perfectionist in Aimee saw her getting frustrated with herself when what she was doing wasn’t one hundred percent. “It wasn’t a bad stress, it was the motivating kind of stress that makes you want to be better,” she says.
Saxon and Aimee believe the challenge was an ideal platform for young chefs to showcase their talents, and to be pushed out of their comfort zones. This results in quick thinking on one’s feet because there is always a curved ball. Both were full of praise for the organisers.
And would they like to participate again? “Definitely,” they announced in unison. “Although it was one of the toughest things I’ve ever done, it was the best experience ever,” says Saxon. “The rush I felt after presenting amazing dishes to the judges gave me such a powerful feeling - and I’d like the opportunity to do it again.”
Aimee and Saxon agreed that the competition slogan ‘kick start you career with the RCL Foods’ Young Chefs Challenge 2021’ was apt because the exposure and insight into the industry was extraordinary. They were given the opportunity to meet inspiring people, and an environment for the students to shine was created, giving them the opportunity to be seen and acknowledged.
The promoters of the Young Chefs’ Challenge were RCL Foods Ltd, Siqalo Foods and the South African Chefs’ Association (SA Chefs).