Boyd’s involvement with the Culinary Olympics goes back to his first entry 17 years ago, and being appointed manager of Team South Africa is the culmination of a long-time dream. “It was a proud moment for me to be named the manager of the Culinary Team South Africa. The team has already won bronze, silver and gold medals in the past, and I’ve always been a proud member of the squad. Being called on to now head up the team is much the same as being called on to captain the Springboks,” Boyd says.
Boyd has served as Executive Chef at The Michelangelo Hotel in Sandton for the past two years, however, his passion for good food goes right back to his childhood, where he would spend hours in the kitchen with his mother, helping with food preparation. After being a chef in the army, Boyd went on to study his National Diploma in Catering Management at Wits Technikon Hotel School (now University of Johannesburg School of Tourism & Hospitality).
Chef Trevor has clocked thousands of hours in the kitchen and so have the chefs who will be joining him on the South African team. Team SA will spend two years working on and refining their menus for the Culinary Olympics. According to Chef Trevor, this will ensure that the team runs like a well-oiled machine by the time the knives come out in Stuttgart for the Culinary Olympics.
Time will indeed be of the essence as the team will have just six hours to prepare a three-course meal for 110 people in the hot kitchen section. Not just that, there is also a cold kitchen section where food is judged on its artistry and display. International judges will select the winners, and there is a lot at stake (excuse the pun) when it comes to winning the gold.
We wish Chef Trevor and his team of culinary athletes all the best on their road to victory at the Culinary Olympics in 2020.
By Shawn Greyling