New York, NY РNovember 17, 2005: Cape Grace Sous Chef Peter John Vadas triumphed last week at the 29th Annual Concours International des Jeunes Commis R̫tisseurs held in Bermuda Рreceiving 2nd place in the arduous culinary competition. Cape Grace, on Cape Town's Victoria and Alfred Waterfront, is consistently voted Best Hotel in South Africa.

23-year-old Vadas competed against entrants from 18 other countries "“ a feat requiring months of preparation in numerous local, regional and national competitions. His silver medal is the highest ranking ever achieved in the event by a South African.

With only four hours to plan, prepare and present a three-course menu for four, Vadas tackled the competition's notorious 'black box' "“ a mystery basket filled with compulsory ingredients, ranging from rabbit and snow crab to sweetbreads and salsify.
"The greatest challenge in the competition was working against the clock in the sweltering Bermuda heat "“ and in such a confined workspace," says Vadas. "Luckily I maintained my focus and stuck to my strategy to display my skills through simple, flavor- packed food."

The result was an imaginative dinner of pan-fried red snapper with crab ravioli and tomato salsa, braised and roasted rabbit, served with crispy sweetbreads, potato fondant carrot puree and salsify and a dessert of hot chocolate fondant with strawberries, black pepper and orange sauce.

A South African native, Vadas trained with legendary chef Roger Vergé at the Moulin de Mougins on the French Riviera. He joined the Cape Grace culinary team earlier this year.

Cape Grace's one.waterfront is well-known for its unique ingredients and highly creative approach to local cuisine and is consistently voted among the top restaurants in South Africa.

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