Celebrity Chefs
Pizza masterpieces made by South African culinary master chefs
Col'Cacchio Pizzeria raises R227 000 For Wildlands Trust
The third annual Col'Cacchio pizzeria Celebrity Chef Series ran from May until the end of August 2011, and featured an extremely talented line-up of chefs: Justin Bonello (Cooked Culinary TV Star, author of Cooked In Africa), Neil Jewell (Môreson's Bread & Wine), Bertus Basson (Overture Restaurant) and Marthinus Ferreira (DW Eleven-13 in Jo'burg).
Col'Cacchio pizzeria is delighted to announce that this Series has concluded on a very impressive high, with the gourmet pizza making campaign raising R227 000 for the Wildlands Conservation Trust, the non-profit organisation striving to maintain South Africa's beautiful natural heritage.
The restaurant chain donated R5 for every celebrity pizza sold during this period. Sponsors Peroni, Rialto Foods, Parmalat, Bonitas, Food Store, Tukulu and Obikwa wines also contributed significantly to the campaign. In addition to an upfront donation,
Peroni donated R1 for every Peroni bought over the period. Director of Col'Cacchio pizzeria Holdings, Kinga Baranowska, commented: "We are delighted with how much money has been raised to help the Wildlands Trust continue creating greener, sustainable communities. We extend our sincere thanks to the most important people involved in this the CCS (Celebrity Chef Series) – the Chefs, Customers and Sponsors."
Fans of this year's celebrity pizzas can continue to enjoy a couple of the gourmet creations that have been added to the menu.
 |
 |
 |
Bertus Basson receives his gift from Kinga Baranowska (Col'Cacchio pizzeria Director) and Charmaine Veldman (Wildlands Programme Manager) |
The branding and gifts at the final event |
|
 |
 |
 |
Justin Bonello receives his gift from Kinga Baranowska (Col'Cacchio pizzeria Director) and Charmaine Veldman (Wildlands Programme Manager) |
Neil Jewell receives his gift from Kinga Baranowska (Col'Cacchio pizzeria Director) and Charmaine Veldman (Wildlands Programme Manager) |
The Wildlands treepreneurs ecstatic with the amazing donation handed over to the trust. |
Wildlands Conservation Trust
The charity for this year, namely the Sustainable Communities Programme run by the Wildlands Conservation Trust, was based on our Go Green! theme. The programme aims to improve people’s livelihoods and build vibrant, healthy and sustainable communities that contribute to the Green Economy. Wildlands indentifies people in underprivileged communities and teaches them how to become ‘treepreneurs’ through planting and growing indigenous trees. These trees are then traded back to Wildlands for items such as food, clothes, school and university fees.
Bertus Basson
Overture Restaurant
See Bertus's WebsiteBertus Basson is the acclaimed chef and co-owner of Overture Restaurant in Stellenbosch. Overture has been placed in the Eat Out Top 10 Restaurants for the last three years running. Basson’s creative and fresh cooking, using fresh, local, seasonal and sustainable produce, is creating culinary dishes that seem out to disprove the Overture motto,
“perfection is often strived for but never achieved”.
Justin Bonello
Cooked in Africa
See Justin's WebsiteJustin Bonello is renowned as the bush cook extraordinaire in the Cooked In Africa travel and food series. Also the author of three cookbooks, he describes himself as a cook, not a chef, a selfdescribed
“average Joe with a passion for life, love, food and my friends”.
Justin sees
cooking as trying new things, fearlessly experimenting with new flavours and ingredients and most of all, having fun.
Marthinus Ferreira
DW Eleven 13
See Marthinus's WebsiteWithin six months of opening, Marthinus
Ferreira’s restaurant, DW Eleven-13, had already earned the fifth spot on Eat Out’s celebrated list of the Top 10 Restaurants of 2011. Chef Ferreira hails from the UK where he worked with the likes of Heston Blumenthal at The Fat Duck and Gordon Ramsay at the Riverside Brasserie. He defines his culinary style as
“simple, modern European with South African flair” and is driven to create an experience, not just a meal, for his diners
Neil Jewel
Bread & Wine at Môreson
See Neil's Websitefor his perfectly balanced and seasonally influenced menu at Bread & Wine Restaurant in Franschhoek. He is renowned as a (self taught) master of charcuterie and hence the popularity of his perfect pâtés, sausages, terrines and cured meats. Jewell has also built up a formidable reputation as a pizza maker and his Aubergine and Confit Karoo Lamb with Buchu creation won the South African leg of the Global Pizza Challenge in 2010.
A massive thank you to our amazing sponsors, without whom, this campaign would not have been possible.
