ABSA’s 2015 Cook-off spices up Absa square

MBOMBELA – If you think the people from Absa’s talents begin and end with taking care of your money, you’re underestimating the scope of their abilities. Apart from being well acquainted with numbers, these people are also not too shabby at whipping up an impromptu meal. Absa Square’s 2015 Cook-off proved this and the fact that they’re a sociable bunch.

The networking event kicked off with welcoming drinks, biltong and a variety of cheeses and biscuits.

Guests made good use of this networking opportunity and a warm Lowveld atmosphere was tangible as old acquaintances caught up over a glass of wine, while others built new relationships. Delegates from local media houses also attended the event, along with Steval Pumas Frikkie Spies and Jacques Momberg.

The regional executive of Absa Retail Banking in Mpumalanga, Gordon Simanga, briefly addressed rumours that Absa branches in Mpumalanga might be closing down. “Some branches have been serving their communities for some time and needed a facelift. Refurbishment may warrant the closure of a branch for the duration of the refurbishment. Consolidation of branches will take place where it is considered more practical in specific areas. Absa intends to remain serving our clients – today, tomorrow, together,” he said.

This was followed by a warm word of welcome from Arthur Mbambalala, who introduced MC Mario Botha, a chef from Johannesburg. Botha set the tone for what was to come with two quotes from world-renowned chef Julia Child, “With enough butter, anything is good,” and “The main thing is to have a gutsy approach and use your head.”

The four cooking teams’ leaders were announced. Leon Wilken, Jimmy Schaffer, Isaac Mtshali and Gordon Simanga were each instructed to choose five team members from the audience.

The teams.

Each team was handed a copy of the night’s mystery recipe and started cooking, without knowing what it was that they were sifting and stirring towards. What made things even more interesting, was the compulsory rotation every five minutes, which meant that the tasks were redistributed every now and then. What was served was four unique boboties which pleased a discerning panel of judges.

The boboties, named the Absa Labsa Bobotie, the Rising Barclays Bobotie, the Mpuma Bobotie and the Prosperous Bobotie, were judged on their presentation, team spirit and taste. The winning team members, who dished up the Mpuma Bobotie, each walked away with a brand-new Snappy Chef.

They showed everyone what a victory dance looks like:

Mtshali, who is in charge of the bank’s affairs on provincial level, concluded the evening with a word of goodbye and expressed his appreciation towards the staff of Absa Square for being such a sterling branch and organising such an enjoyable evening. A statement that guests echoed with an enthusiastic applause.

Were you part of Absa’s 2015 Cook-off?  Spot yourself in our gallery.