GEORGE NEWS - The launch of the 14th Carpe Diem School Gourmets and Gourmands gala evening fundraiser was quite a fabulous affair, held at Donegal Wine Estate on Friday 2 June.

Restaurant and sponsor representatives attended the event, dressed according to this year’s 'Marvellous Mediterranean' theme, with bright motifs, Flamenco frocks and floral garlands.

Carpe Diem School principal Elzeth Grobler thanked Donegal for availing its spectacular venue and wines for the occasion and shared some of the positive impacts of this ambitious project. She also thanked the main sponsors of the gala evening, Standard Bank, Hartman Butchery and Ciro. 

"I express the gratitude of all Carpe Diem staff because you make it possible for us to teach. With all of you, we are united in our objective: to serve in love."

Grobler said their collective Gourmets and Gourmands fundraising efforts are tangible in the school's everyday life. 

"It becomes particularly worthwhile when we witness, each morning, the kids arriving in buses bought by you. We feel your love when watching Carpe Diem learners enjoying their meals in the quad, covered by funds that you have raised over the years," said Grobler. 

"Adding these essential facilities to our school has not only been practical. Most importantly, it makes our students smile."

At the launch, from left: Marisa and Emile Nel (Bahia Bleu and Chefs Emporium) from Diaz Beach in Mossel Bay, head of Carpe Diem Elzeth Grobler and Abby du Toit, a teacher at Carpe Diem. Photos: Michelle Pienaar

On board

Grobler thanked Andries Hartman for buying into the Gourmets and Gourmands dream from the very start, and Kevin de Beer of Standard Bank for coming on board this year. Hartman was quick to respond to these heartfelt Carpe Diem sentiments, saying that he and his entire workforce continue to be inspired by the company’s involvement with the school.

"When we signed up 14 odd years ago, the old folks were still in charge but we all committed to the cause at the time. Today, the people here are instrumental in bringing this project together, and so continue to inspire us," beamed Hartman, adding a special word of thanks to Donegal for "allowing us to share your paradise".

The estate is situated atop the Victoria Bay road, with rolling hills and sweeping views endemic to the area. Owners Carl Ahlström and Dr Ansua Steyn have created a delightful Southern Cape wine experience on their farm, and Steyn said their support of Gourmets and Gourmands was motivated by their gratitude at being welcomed into the Southern Cape’s culinary fold.

Kevin de Beer is regional executive manager for Standard Bank Business Banking in the Western Cape, but was quick to point out that standard corporate directives did not apply to him for purposes of the launch party.

"There are no protocols today," De Beer smiled, before regaling his audience with an account of his first experience of Gourmets and Gourmands last year. "The night was cold and wet and I tried my best to wriggle out of the engagement, but my wife would not relent.

"We were simply blown away from the moment we entered the Carpe Diem hall – top chefs and their slick kitchen set-ups, the décor and food and delightful company that shared our table that evening." De Beer said he was proud to represent Standard Bank in this partnership with the area’s top restaurants.Emile Nel (chef) and Andries Hartman from Hartman Butchery (sponsor).

Gourmets and Gourmands' organising committee chair Wern van der Watt thanked everyone for their continued involvement, with a nod to additional business support by Xerox and Michél Nunes of Raffaele D'Amato Jewellers, and a word of welcome to first-time participating restaurants.

Launch proceedings were aptly concluded with a toast to the life of recently departed Gourmets and Gourmands founding chef, Francois Ferreira. His legacy helped create the spirit of camaraderie characteristic among restaurateurs and their crews each year.

Carpe Diem teachers Karen Jordaan (left) and Marilé van Zyl.

Gourmets and Gourmands 2023 takes place on Saturday 26 August. All tables have been reserved, but if you would like to contribute to the Carpe Diem cause, call Mimi Finestone on 084 583 3144.

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