The Table Bay’s Dalise Stynfaard shows off baking prowess in prestigious culinary competition…

Dalise Stynfaard

The Table Bay has selected aspiring pastry chef, Dalise Stynfaard, to join the team of four that will represent the hotel in the prestigious 2019 Distell Inter Hotel Challenge. This is the first time that Stynfaard will be participating in the multi-faceted challenge, sponsored by Distell Fine Wines. A platform for highlighting the talent and expertise of trainees, and giving them an opportunity to shine, the Cape Legends Inter Hotel Challenge is dubbed the “Hotel Oscars”.

Stynfaard is delighted by the opportunity to compete against teams from other respected hotels in the Western Cape. Leading up to the regional event on 30 March, she and her team members will take part in several workshops. The regional finalists selected at the regional event will go onto compete against teams from across the country in the final national challenge in June.

“It is a great honour for me to be chosen as part of the team. I am excited about competing against other pastry chefs and look forward to networking and learning through this process. In this line of work, constantly learning must be a focus. I always embrace every opportunity to learn from the people I meet. This competition is a meeting of minds and I am keen to absorb as much information and ideas as I can,” she says.

Dalise, who grew up in the Western Cape, has always been interested in cooking, specifically baking and confectionary.

The High Tea Buffet in The Lounge of The Table Bay Hotel

“It has been my lifelong dream to be a pastry chef. I wasn’t attracted to this field, I was born into it. Desserts are so versatile and there are endless opportunities to be creative with ingredients and combinations. Each creation tells a story, whether it’s a heartwarming pudding or a beautiful piece of edible art. With pastries and confectionary, you are only limited by your imagination,” says Stynfaard, who completed her training with the Chef Training and Innovation Academy.

During Dalise’s time at The Table Bay, she has become entrenched into the supportive culture at the hotel. She describes the team as a family and says she has come to appreciate the value of teamwork.

To other young people keen to pursue a career in the specialized field of confectionery and pastries she has this advice: “Follow your dream and use every opportunity to learn. Keep your head down, go for it, and prove everyone wrong.”

She will be mentored on the bakery aspects during the 2019 Distell Inter Hotel Challenge. The other team members representing The Table Bay in the competition are Jonathon Wakefield (Sommelier candidate), Bradley Solomons (Concierge candidate) and Kurt de Wet (Chef candidate).

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