Invercargill chef set for Hong Kong challenge

Meet SIT’s Stefenpon Sitinjak.

Aspiring Invercargill chef Stefenpon Sitinjak has taken out the winning place at the Lee Kum Kee NZ Developing Chefs Challenge 2020.

Sitinjak, a demi chef at Invercargill’s Ascott Park Hotel, competed alongside five other finalists to take the top prize at the final event held in Auckland. He prepared:

• Nasi Uduk (Indonesian Sundanese Style) - Jasmine Rice with Coconut Cream, Lemon Grass, Ginger, Onion, Kaffir Lime Leaf, Salt.

• Chicken and Mushrooms

• Purple Eggs

• Ngohiong or Hekeng - Chinese Indonesia Borneo Island Spring Rolls with a Lime Dipping Sauce

Mr Sitindjak appreciated the judges’ feedback, who clearly enjoyed his wellcrafted creation, and said they gave him good advice on how to display his dish, offering instruction on the plating up to make the food look even more attractive.

Mr Sitindjak was also supported with advice and guidance from SIT’s School of Hospitality and Cookery tutors, and conducted a practice session at SIT prior to competing, to perfect his dish under the tutelage of Glenn Stridiron, Programme Manager.

“Glenn has helped me with many things, and gave me many ideas, advice about food and shared his experience. And when I had my practice at SIT, all the tutors and technicians gave me much advice and support too. A big thanks to them”.

As the winner of the NZ competition, Mr Sitindjak will now progress to the International Young Chef Competition in Hong Kong, in September 2021. He intends to take the same food ideas there, but will utilise his knowledge of Indonesian food culture to make it amazing and add those winning flavours. He also has the role of New Zealand Brand Ambassador for Lee Kum Kee, and received a $3,000 cash prize.

Looking forward to next year with confidence, the young chef is intent on bringing home the top prize again, not just for himself, but also to show appreciation to all the people who helped and supported him along the way, and for New Zealand as well.

“I think this is not just my win, but a win for SIT and Invercargill too”.

Just the second time it has been held in New Zealand, the qualifying competition was open to all chefs under the age of 40 either working or training in New Zealand.

Sponsored by Gilmours and Trents, aspiring chefs were required to enter a Chinese or Chinese-inspired dish by email and video, using a minimum of three Lee Kum Kee sauces or condiments and a main ingredient of beef, lamb, pork, chicken, salmon or vegetables.

Battling it out in front of a live audience at the Auckland Seafood School, contestants had 90 minutes to make and present their dish to judges Paulie Hooton, head chef at the Auckland Seafood School and former head chef at Oyster Inn on Waiheke Island; Mark Dronjak, a seasoned chef with over 40 years in the kitchen and a wealth of published work across radio, newspapers and magazines; and Acton International Marketing senior brand manager Joanne Hall.

Working on the display factor paid off for Stefenpon Sitinjak.

Cooking competitions are tough, said Dronjak. “It’s challenging walking in to a strange kitchen and being expected to perform at your best.

“While all the contestants did a great job, Sitinjak put up an excellent dish with lovely flavours and use of ingredients.”

With both Chinese- and Malaysianinfluences, Hooton described the winning dish as being “beautifully flavoured – every mouthful right down to the wonderfully fragrant coconut infused rice. I would have happily eaten a whole plate.”

Alisdair Methven, National Key Account Manager for Acton NZ – Lee Kum Kee’s sole distributor in New Zealand – said Acton are delighted Stefenpon will represent New Zealand. “We may be a relatively small player on the global stage, but New Zealand has a strong tradition in Chinese cooking and there is real innovation happening across Asian cuisines here, whether it be Chinese, Thai, Vietnamese, Malaysian, Filipino, Japanese or Asian fusion.

“There is really scope for a Kiwi to be a contender at the final. The opportunity to compete against the best-of-the-best globally also provides the winner with a real opportunity for inspiration and exchange of ideas and the opportunity to really elevate their Chinese culinary artistry.

“We hope Stefenpon enjoys the opportunity and are excited to see how he does.”

Stefenpon Sitinjak

With a while to wait until the global final in Hong Kong next September, Stefenpon will spend the next year acting as ambassador for Lee Kum Kee which Methven says will include representing the brand at trade shows.