Sunday Times | Chef School Directory 2017 by SundayTimesZA

Sunday Times FOOD & DRINK

CHEF SCHOOL

DIRECTORY

So you want to be a chef? Make sure you choose a school that fits your need Simamkele Twani is on the road to becoming an established chef despite being deaf

The training HTA SCHOOL OF CULINARY ART

BRIGHT FUTURES A chef-training programme developed for the hard-of-hearing provides new career possibilities

hree years ago Nancy Gaylard, director of Not Just Consulting and former training manager at the Protea Hotel Balalaika in Sandton, started to investigate the option of training hard-of-hearing chefs. She discovered that St Vincent School for the Deaf was teaching its learners skills such as photography, hairdressing and cooking through City and Guilds programmes, to help them to become employable. Gaylard jumped at the opportunity to be involved and decided to see how the learners would fare in a commercial kitchen. “They fitted in perfectly,” she says, “so we immediately formed a relationship with the school and haven’t looked back.” The relationship has resulted in a sponsored programme that has seen five deaf chefs trained so far. The course involves either a one-year chef programme, run by the HTA School of Culinary Art, or a three-year hotel management programme run by the University of Johannesburg’s School of Tourism and Hospitality. Not only do learners emerge from the course with a recognised qualification, but they are also given the opportunity to work at the hotel that sponsored them. Stephen Billingham, director of HTA and president of the South African Chefs Association, feels strongly about the programme’s potential, not least of all due to the commitment shown by the learners. “So few deaf people are able to find employment, so the youngsters really want to seize this opportunity.” Gaylard adds that deaf learners have fewer distractions than hearing learners, which means their production in the kitchen is much greater. “They often make the hearing staff look slow.” — Roberta Thatcher

For more information about the course go to www.htachefschool.co.za

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IMAGE: ALAISTER RUSSELL

2017

The graduate CAPSICUM CULINARY STUDIO

CHEF DINO RETSOS I

’m a food consultant based in Pretoria and Johannesburg and have a live-cooking segment on Kyknet TV.

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This is a great time to be in the industry as the level of cooking is improving all the time. There are so many great inspiring chefs and this keeps everyone improving. Don’t expect big salaries and stardom in cheffing, it does not work that way. We need chefs to come into the industry for the right reasons and learn to give back. Chefs Heston Blumenthal, George Calombaris and Marco Pierre White inspire me. Heston because of his ability to push the boundaries and challenge our belief systems. George because I’m also Greek and share his passion for food. Marco, well … because he’s Marco! My best piece of kitchen equipment is a food processor. But if I was really cool, it would be a Thermomix. The reality is my wife is the one who cooks most of the time at home and I reciprocate by doing the dishes. www.capsicumcooking.com

OTHER CAPSICUM ALUMNI DOING GREAT THINGS IN THE INDUSTRY:

Soweto-born chef Wandile Mabaso works at Alain Ducasse’s two-Michelinstarred restaurant, Le Meurice, in Paris. Mabaso is also an ambassador of French gastronomy in South Africa. Jandri van Zyl, owner of Cape Town’s cake haven, Velvet Cake Company. Salthiel Dimakatso Tolo, head chef at Marataba Safari Lodge in Limpopo, where he is renowned for Africaninspired cuisine.

CAPITAL HOTEL SCHOOL & TRAINING ACADEMY (CHS) Offers practical and theoretical studies onsite, with training at hospitality establishments. International and national qualifications specialising in professional cookery, pâtisserie, hospitality management and food preparation at three campuses (North West, Mpumalanga and Gauteng). Courses and costs: Professional Cookery Diploma (full-time, two-year international diploma), R82 000 first year, R73 000 second year; Hospitality Management (fulltime, two-year international diploma), R75 000 first year, R68 000 second year; Patisserie (full-time, two-year international diploma), R82 000 first year, R83 000 second year. Full-time, one-year National Certificate in Food Preparation and Cooking — Grade 10 required — costs R36 000, includes learning materials, ingredients, two sets of chefs uniforms and a small knife set. Accreditation: City and Guilds, South African Chefs Academy, Cathsseta. Contact: 012 430 5539; info@capitalhotelschool.co.za; www.capitalhotelschool.co.za. CAPSICUM CULINARY STUDIO Campuses in Cape Town, Boksburg, Durban, Joburg, Pretoria and Port Elizabeth. Courses: Full-time and part-time, City & Guilds Level 1 Certificate in Food Preparation and Cooking, City & Guilds Level 2 Diploma in Food Preparation and Cooking, City & Guilds Level 2 Diploma in Pâtisserie. Combination Programme in Culinary Arts (full-time). Fees all-inclusive. Contact: 086 111 2433; chef@capsicumcooking.co.za; www.capsicumcooking.com

Payment options offered. Costs may vary. Accreditation: City & Guilds; QCTO; Department of Higher Education; South African Chefs Association. Contact: Centurion: 012 654 0244, info@ctia.co.za; 087 941 (CHEF) 2433; www.ctia.co.za. Cape Town: 021 913 9750, infoct@ctia.co.za ;Durban: 031 001 4196, infodbn@ctia.co.za. INTERNATIONAL HOTEL SCHOOL Campuses in Joburg, Pretoria, Durban and Cape Town. Courses and costs: Full-time: Two-year Culinary Arts Combined Programme with Confederation of Tourism and Hospitality developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy (R105 000); two-year Culinary Arts Combined Programme (R89 000); oneyear Culinary Arts Programme with Confederation of Tourism and Hospitality developed in partnership with Gordon Ramsay’s Tante Marie Culinary Academy (R105 000); one-year Culinary Arts Programme (R89 900); one-year Pâtisserie Programme (R105 000);Traineeship (InService) two-year Professional Cookery (R45 600). Part-time: One-year Culinary Arts Programme (R72 000). On-the-job training and experience ensure students leave job-ready. Accreditation: Department of Higher Education and Training, Cathsseta, City & Guilds, Confederation of Tourism & Hospitality Centre. Contact: Joburg 011 804 5533; Pretoria 087 354 6326; Durban 031 267 4700; Cape Town 021 426 2924. www.hotelschool.co.za

WESTERN CAPE

THE CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business and Management Sciences at the Cape CHEFMLK SCHOOL OF COOKING Peninsula University of Technology (CPUT), Executive Chef Martin Kobald and team run located on the Granger Bay campus. All City & Guild-approved centres in Kempton National Diploma programmes include Park, Joburg and Windhoek, Namibia. training in the hotel school’s food laboratory Courses and costs: Level 1 Certificate in facilities and training restaurant. The school Food Preparation and Cooking; Level 2 offers three programmes over Diploma in Food Preparation and three years of full-time study. Cooking (Culinary); Level 2 Courses: National Diploma Diploma in Food Preparation Professional Hospitality: and Cooking (Pâtisserie); cookery is on the Accommodation Level 1 Certificate and Department of Labour’s (Hotel); National Beverage Service; Level list of scarce skills, so the Diploma Hospitality: 2 Diploma in Food and government and big Food and Beverage Beverage Service Management or ChefMLK business have partnered to National Diploma Apprenticeship, create job opportunities in Hospitality: Professional incorporating Level 2 South Africa’s growing Cookery (Culinary Arts). Diploma in Food hospitality and tourism Also offer a short block Preparation and Cooking industries. release course in Hospitality (Culinary Arts); Level 1 & 2 Management or Professional part-time courses. Prices from Cookery aimed at people in the R18 765 to R105 785. Payment terms hospitality industry. Offered over three years. available. Cost: Fee information is not available for Contact: 076 296 6916; 2018. (Please note: from 2019 the new schoolofcooking@chefmlk.com; HEQSF-aligned courses will be www.chefmlk.com implemented with a revised curriculum.) Accreditation: City & Guilds; South African Accreditation: Department of Higher Chefs Association Education. Contact: 021 440 5700; www.cput.ac.za CHEFS TRAINING AND INNOVATION ACADEMY (CTIA) DREAM HOTEL SCHOOL The school has three large training kitchens. Based in Montagu, Western Cape. Courses and costs: Six-month Certificate Courses: 24-month Certificate and in Culinary Arts from R30 000; 12-month Diploma in Food Preparation and Culinary Diploma in Culinary Arts from R72 000; 12Arts, includes business management, month Diploma in Pâtisserie from R72 000; uniforms, a knife set and handbooks. A 1218-month Advanced Diploma in Culinary month Advanced Diploma course is Arts from R126 000; 18-month Advanced available after completion of Diploma. Diploma in Pâtisserie from R126 000; two(Operated by Sondela Academy, Limpopo.) year International Advanced Diploma in Accreditation: City & Guilds, ILM, Culinary Arts and Pâtisserie from R152 000; Cathsseta, ETDP-Seta, South African 36-month QCTO Occupational Chef Association. Qualification: Chef from R194 000; sixContact: 071 192 9186 month CTIA ProChef 2020 Programme marketing@dreamhotelschool.co.za ; from R45 000; six-month CTIA Applied www.dreamresorts.co.za Pâtisserie Programme from R45 000. 56

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FRANCOIS FERREIRA ACADEMY Situated in George on the Garden Route. Courses: Certificate and Diploma course in Food Preparation/Food & Beverage Services. Run over 24 months, includes add-on subjects in: cake decorating, event management, financial management, business and social etiquette, entrepreneurship, basic French and basic Xhosa. Prices on request. Accreditations: City & Guilds and Cathsseta. Contact: 044 884 0765; info@francoisferreira.com; www.francoisferreira.com GLOBAL CHEF AND HOSPITALITY SCHOOL Situated in Cape Town. Theory is studied online and practical training is done through industry placement, enabling students to earn their course fee back. Courses: International Certificate In Professional Cookery (R25 000); International Diploma in Professional Cookery (R34 000). Accreditations: CTH – Confederation of Tourism and Hospitality UK. Contact: 076 789 0426; www.chefschoolonline.co.za; chef@chefschool.net info@chefschoolonline.co.za THE HURST CAMPUS Based in Paarl in the Cape Winelands. Offer a culinary curriculum including artisanal bread baking and food and beverage service management with a broad range of career opportunities. Guaranteed employment for all graduates. Courses and costs: Two-year Advanced Food and Wine Chef Programme (both years R145 000). New three-year Chef Qualification launches in January 2018 (estimated cost R180 000). Accreditation: Quality Council for Trades & Occupations (QCTO); SAQA and City & Guilds. Contact: 074 147 0801/92; info@thehurstcampus.co.za; www.thehurstcampus.co.za

The pâtisserie chef THE PRIVATE HOTEL SCHOOL, STELLENBOSCH

YOLANI ABRAHAMS

h yes, I would absolutely recommend a career as a chef in the food industry, but only if the person has a passion for food and is strong enough to face the challenges that come after chef school. You have to be physically and mentally strong. My greatest mentor has been Chef Michael Broughton of Terroir restaurant in Stellenbosch. In a short period I have learnt a lot about pastry. His knowledge of food is fascinating. My best way of learning about new food ideas and trends is through baking books and food magazines, and I love experimenting with recipes. THE PRIVATE HOTEL SCHOOL

As a baker my best piece of kitchen equipment is an electric stand mixer. At home we take turns and work in shifts like you would in a kitchen. The one who doesn’t cook must do the cleaning and washing up. One recipe which I learnt while training at the Private Hotel School, which I make over and over again, is a Swiss meringue. It’s a soft meringue made by whisking egg whites over a pan of boiling water and is an excellent topping for a lemon meringue pie or a cupcake.

INSTITUTE OF CULINARY ARTS Situated in Stellenbosch, the ICA offers intensive theoretical tuition and integrated practical training. Courses and costs: Diploma in Advanced Culinary Arts, Advanced Pâtisserie and Specialist Culinary Field (Media Communication/ Product Development/ Events Management), three years, R235 650; Diploma in Culinary Arts and Advanced Cooking, two years, R171 700; Diploma in Culinary Arts and Advanced Pâtisserie, two years, R174 800. Fees will increase by approximately 8% in 2018. Accreditation: ICA; Cathsseta; City & Guilds International. Contact: 021 885 1414, info@icachef.co.za; www.icachef.co.za

Director of the Private Hotel School Susina Jooste says the success of any training institution can be measured by the employability of its students. “We are very proud on all the achievements of our students and it’s such an honour to witness their professional development.” Chef Michael Broughton of Terroir restaurant has played host to a number of Private Hotel School students. Stephen Bartl completed his internship at Terrior and was offered a permanent position. Management

graduate Amanda Strydom was appointed Terroir restaurant manager following her internship. The advanced certificate in hospitality management opens many opportunities. Monique Frederiques (a 2014 graduate) works at the Emirates Lounge at Cape Town International Airport; Meagan Ferreira (a 2015 graduate) has started her own wedding-planning business; and graduates Maarten Smuts and Nandi Stripp are employed by the new Radisson Red Cape Town. — Janine Walker privatehotelschool.co.za

THE PRIVATE HOTEL SCHOOL STELLENBOSCH DEVELOPING TOMORROW'S BEST

INFINITY CULINARY TRAINING This non-profit chef school in Cape Town, started in 2009 by Barry Berman, provides disadvantaged youngsters with professional and life skills necessary to gain employment in the hospitality industry. Students are given internships with the chance of full-time employment.

NATIONAL AND INTERNATIONAL ACCREDITED QUALIFICATIONS Approved City & Guilds Centre Partnership with American Hospitality Academy

• Diploma in Event Management • Higher Certificate in Hospitality Management • Advanced Certificate in Hospitality Management

• Advanced Certificate in Hospitality Management: Culinary Specialisation • Occupational Chef Certificate • Advanced Diploma in Hospitality Education • Enrichment Modules

Registrations for 2018 open

YOUR PASSPORT TO A CAREER IN THE HOSPITALITY INDUSTRY

The Private Hotel School is registered with the Department of Higher Education and Training according to The Higher Education Act 1997. Registration certificate No.2010/HE07/005. T 021 881 3792 www.privatehotelschool.co.za info@privatehotelschool.co.za

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The head chef CHEFS TRAINING & INNOVATION ACADEMY, CENTURION

YASMEEN BOTHA

My culinary qualification at CTIA has given me the advantage in my career as head chef at the Industrial Coffee Works in Centurion. Certain principles can only be obtained through a culinary arts qualification. It helped when it came to setting up a professional kitchen; providing health and safety measures; knowing the product; preparation techniques; how to combine and select flavours; proper portion control; and dealing with specific dietary requirements and allergies. I’m still learning every day and love experimenting with flavours and techniques. In my free time I research food trends and experiment with flavours; I am currently doing product development for the 2018 summer menu. My motto as a chef is you should never stay where you are in terms of skill and style — always try and better yourself and

IMAGE: NICOLENE TERBLANCHE

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grew up in Vredenburg, a small West Coast town, and my love of food came from my mum who always had something nice cooking in the kitchen. Dinner was always a feast.

attain something new. Knowledge is power. This is something I learnt at CTIA as they encouraged us to look for an opportunity to learn more. Chef Jan Hendrik van der Westhuizen, South Africa’s first Michelin-star chef, is my greatest inspiration; and my lecturers at CTIA, for ongoing assistance and advice, my greatest mentors. My advice for a young aspiring chef is to keep going, no matter how hard it might get. All that blood, sweat and tears, the long hours and the blisters will be worth it in the end. And amazing opportunities will come your way if you keep doing your best.

Courses: Four sessions are run each year. The 24-week programme consists of nine weeks of kitchen/classroom training, three weeks of restaurant internship, 12 weeks of paid employment; 16-20 students per session with full bursary. Infinity Culinary Training certificate on completion. Contact: 084 482 1502; melinda@ictchefs.org; www.ictchefs.org NQTAC HOTEL SCHOOL This training and development organisation based in George offers students insight into the hospitality industry. Courses and costs: Diploma in Food Preparation and Cooking/Culinary Arts, two years, R72 014.25 per year, ex VAT. Certificate and Diploma, Hotel Management, 2/3-year course, R47 181.75 per year, ex VAT. Accreditation: City & Guilds, Cathsseta. Contact: 044 873 4384; schewitzl@gmail.com; www.nqtac.co.za

THE TOURISM AND BUSINESS INSTITUTE OF SOUTHERN AFRICA Situated in lower Mowbray, TBISA offers affordable, high-quality hospitality and culinary arts training. Courses: National Certificate Professional Cookery (12 months), National Certificate Food and Beverage Services (12 months), National Certificate Bread and Flour Confectionery Baking (12 months). Accreditation: Cathsseta Contact: 021 448 5432; info@ttbisa.co.za; www.ttbisa.co.za WARWICK’S CHEF SCHOOL Situated in Hermanus, Cape Town, the school is celebrating 26 years of preparing upcoming chefs for the hospitality industry. Courses: A six-month certificate course (R59 500) and a one-year diploma course (R75 000). Part-time classes available. Accreditation: City & Guilds. Contact: 028 316 1166 or 083 978 3942; info@warwickschefschool.co.za; www.warwickschefschool.co.za

THE PRIVATE HOTEL SCHOOL Registered with the Department of Higher Education and Training as a private higher education institute offering accredited fullWEST COAST CHEF SCHOOL time and distance-learning qualifications. This small culinary school in Club Mykonos Based in Stellenbosch and Rosebank, CT. Marina, Langebaan, offers students inCourses and costs: Diploma in Events service training at their restaurant. Courses Management (approx R70 000 per year), are full-time with intake in January only. Advanced Certificate in Hospitality Courses: Certificate in Food Preparation Management (R67 500), Higher and Cooking (in-service for 12 Certificate in Hospitality months) R31 000; Diploma in Management (R87 900); Food Preparation (12 Advanced Diploma in months) R49 500; Hospitality Education Diploma in Pâtisserie (12 The number of trainees who (R5 500 per module). months) R49 500; have started a three-year Accreditation: A Advanced Diploma in culinary course, sponsored partner school of Food Preparation and International Hotel Cookery Supervision by the Department of Management Schools (12 months) R44 000; Tourism and managed by the through the American Skills proficiency SA Chefs Association, offered Hospitality certificate R4 500; Food at cookery schools Academy/City & Guilds Safety in Catering (two countrywide. approved centre. days, intake on request) Contact: 021 881 3792; R3 000. info@privatehotelschool.co.za; Accreditation: City & Guilds. www.privatehotelschool.co.za Contact: 022 772 0358; fransa@westcoastchefschool.co.za; SA CHEFS ACADEMY www.westcoastchefschool.co.za Based in Salt River, Cape Town, it offers the most practically intensive course in SA. Course: A one-year course combining a Diploma in Culinary Arts and a Diploma in Pâtisserie. Ingredients and uniforms FBI CHEF SCHOOL & PÂTISSERIE included. Price on request. ACADEMY Accreditation: City & Guilds. Chefs Nicolas van der Walt and Lesley Contact: 021 447 3168; Jacobs offer full culinary programmes and megan@sachefsacademy.com; specialisations in sugar and chocolate craft. www.sachefsacademy.com Intakes January and June. Courses: Diploma in Food Preparation and SENSE OF TASTE CHEF SCHOOL Cooking Pâtisserie (one year) R75 000; Chefs Peter Ayub, Nicole de Wet and Byron Diploma in Food Preparation and Cooking Thebus offer personalised hands-on classes, Culinary Arts (one year) R75 000; Diploma with a maximum of 16-20 students per year. in Food Preparation and Culinary Arts (two Courses: One-year, full-time Advanced years) R138 000. Advanced Diploma in Certificate Course R88 500; two-year, fullFood Preparation and Cookery Supervision time Diploma Course — first year R88 500, (18 months) R118 479. second year R35 000. (Valid for 2018.) Accreditation: City & Guilds. Accreditation: City & Guilds. Contact: 011 462 8964; Contact: 082 337 6240; Chef@fbichefschool.co.za; debbie@senseoftastechefschool.com; www.fbichefschool.co.za www.senseoftastechefschool.com GUVON ACADEMY SCHOOL OF SILWOOD SCHOOL OF COOKERY EXCELLENCE Situated in Cape Town, SA’s oldest cookery Situated in Honeydew, the school school was founded in 1964. specialises in hospitality, chef and tourism Courses: A three-year course with a training with placement opportunities at qualification at the end of each year. 2017 Guvon Hotels and Spas group. fee structure: Certificate Course (first year, Courses: Full-time, part-time and online R104 800); Diploma Course (year two, courses available. R35 860), Grande Diploma Course (year Accreditations: SAQA. three, R5 650). Silwood also offers a oneContact: 011 568 4967 or year, part-time Certificate in Pâtisserie info@guvonacademy.co.za; (R46 100). Prices will increase by www.guvonacademy.co.za approximately 10% next year. Accreditation: City & Guilds. HTA SCHOOL OF CULINARY ART Contact: 021 686 4894; Award-winning chef school in Randburg. cooking@silwood.co.za; www.silwood.co.za Courses: Full- and part-time courses

1 800

AFTER 20 YEARS , WE’RE STILL SETTING THE BAR FOR CULINARY EXCELLENCE

GAUTENG

LOCAL AND INTERNATIONAL ACCREDITED COURSES QUALIFIED & PASSIONATE LECTURERS PRACTICAL TRAINING AND INDUSTRY EXPERIENCE

ENROL TODAY

STATE-OF-THE-ART FACILITIES STUDY PROFESSIONAL ITALIAN CUISINE IN ITALY FULL-TIME & PART-TIME COURSES

Up to R13750 saving for any professional course enro ment na ised in Novemberĺ

Find us at:

262 Rhino Ave,

(012) 654 5203

Hennopspark Ext.2,

info@prueleith.co.za

Centurion, Pretoria

www.prueleith.co.za

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offered in Professional Cookery. One-year programme R52 000 all inclusive. Two-year programme R68 000 per year. Accreditation: Quality Council for Trade and Occupations (QCTO); City a& Guilds. Department of Higher Education – Pending, Recognition of Quality Culinary Education – World Chefs. Contact: 011 285 0916/37; operations@htatrain.co.za; www.htachefschool.co.za JHB CULINARY AND PASTRY SCHOOL, JHB CULINARY POTCH CAMPUS & BLOEMFONTEIN CULINARY & PASTRY SCHOOL Situated in Maboneng, it offers full-time courses, edutainment and corporate cooking classes. Courses: Diploma in Pâtisserie (one year, full-time) R62 400; Diploma in Culinary Arts (two years) R62 400 per year; Certificate in Food Preparation and Cooking (one year, full-time) R62 400; Part-time Certificate in Food Preparation and Cooking (six months R37 100) ; Part-time Diploma in Pâtisserie (6 months R37 100) ; E-Learning course for both Certificate and Diploma in Pâtisserie (six months) R17 950. Accreditation: City & Guilds. Contact: 011 024 5277; registrations@jcps.co.za; www.jcps.co.za ; Bloemfontein 071 504 5758; kamobloem@jcps.co.za; Potchefstroom 084 050 0033; yolandi@jcps.co.za LEGEND HOSPITALITY SCHOOL Based at Zebra Country Lodge, outside Pretoria. Courses: The International Hospitality Management Diploma Course covers all aspects of the hospitality industry. Diploma in Food Preparation and Culinary arts, Diploma in Food and Beverage Operations and Services Diploma in Accommodation Operations and Services, Diploma in Reception Operations and Services. Full residency 18-month course. February intake *R144 000, all inclusive. *Part bursary packages available. Course 18 months; 12 months theory based. Students live on-site; meals provided. Thereafter, placement in a Legend lodge, hotel or resort for compulsory six-month practical work experience training while earning a trainee salary. Contact: 012 819 1002 or 012 735 9162; Jolene Els – lhs2@legendlodges.co.za

The degree UNIVERSITY OF PRETORIA

A PLACE TO CHOP, SLICE, CUT & STIR The upgraded kitchens and labs provide world-class facilities for its teachers and students, writes Hennie Fischer

enovating a kitchen can be a nightmare, but when it came to the University of Pretoria’s Department of Consumer and Food Science training facilities upgrade, much research and hard work went into its facelift. Teaching 30 students hands-on individual food preparation and cooking skills is no mean feat. Having to watch over 30 pairs of hands chop, slice, cut, stir, ignite gas and heat oil should not be hampered by illfunctioning equipment. Some of the previous kitchen laboratories in the The newly renovated kitchen department consisted of household equipment installed in the ’60s and ’70s. An urgent upgrade was needed. pipeline had to be installed and connected. With a promise of an industrial upgrade Making alterations and changes in a from university management in the bag, heritage-listed building requires the planning commenced. Several cookery necessary permissions, which were taken schools and training establishments were care of by the architectural firm. Since our visited locally and abroad, often with the earlier facilities could accommodate less appointed architects in tow. Since architects than 30 students, increasing space for are not always foodies, it was necessary to individual training was a critical secure their trust and convince them to requirement. The two main lab facilities listen to many opinions and suggestions. now house around 56 individual stations, Three laboratories in the Old Agriculture each with their own oven and basin, and building, a beautiful red-brick heritage with shared cooker top and fridge/freezer. building on campus, were gutted, down to Since cookery demonstration is a core ripping out the ceilings and all the pipe requirement in food prep training, the new work. As not all of the training kitchens facilities now have two areas with state-ofpreviously used gas, this meant a new gas the-art commercial hospitality equipment

PEERMONT HOTEL SCHOOL Situated at Emperors Palace Hotel, it offers fully-funded skills proficiency training to Ekurhuleni residents for chefs, waiters and housekeepers. New intake every two months. Duration 12 months. Students get hands-on experience working at the hotel. Accreditation: City & Guilds. Contact: 011 928 1080; info@peermonthotelschool.co.za; www.peermonthotelschool.co.za

WANT TO BE A CULINOLOGIST? Culinology is an exciting new field that blends the culinary arts and the science of food. Culinologists will shape the future of research and development in the food industry. The University of Pretoria is the first institution in Africa to offer a fouryear BSc degree in Culinary Science. See details below.

The culinary side of consumer sciences

PRUE LEITH CHEFS ACADEMY Producing SA’s top chef graduates for 20 years through comprehensive training in state-of-the-art kitchens. Courses: Pricing all inclusive. Occupational Certificate Chef (three years) R275 000, enrolment January 2018; Grande Diploma in Culinary Arts and Wine (18 months) R193 245, enrolment January 2018 only; Diploma in Pâtisserie (12 months) R222 670; ALMA - Professional Chef of Italian Cuisine, six months in South Africa (R162 045); seven months in Italy (€8 800). Accreditation: QCTO; Cathsseta; City & Guilds. Contact: 012 654 5203; info@prueleith.co.za; www.prueleith.co.za. Open day November 16.

Science meets Gastronomy @UP

Hospitality and Food Retail Management @ UP

BSc in Culinary Science - the only degree of its kind o΍ered in Africa.

B Consumer Science in Hospitality Management and B Consumer Science in Food Retail Management – Discover two separate qualiȴcations that o΍er future graduates career opportunities in the hospitality or food retail industries.

This degree seamlessly integrates culinary art and science to equip future graduates with a degree embedded in science and technology, tailored to changing culinary trends. Culinary Science is a broad-based discipline that combines food chemistry, microbiology, culinary science, culinary art and food product development, lending itself to innovation and entrepreneurship. Practical training includes the characterisation and culinary design in a research project that can be applied in the food industry. Industry exposure enables graduates to pursue a range of career opportunities, as well as post-graduate study. Our industry partners eagerly await the annual yield of graduates to be employed as: gastronomic engineers, molecular gastronomists, culinologists, innovation chefs, research and development chefs, food product developers, quality assurance managers, culinary entrepreneurs.

SCHOOL OF TOURISM AND HOSPITALITY, UNIVERSITY OF JOHANNESBURG Undergraduate and post-graduate qualifications, contextualising management, service theory and practice. Courses: Undergraduate: Diploma in Food and Beverage Operations (three years); Diploma in Hospitality Management (three years); BTech Hospitality Management (one year full-time or two years part-time). Postgraduate: Masters in Tourism & Hospitality Management (one year full-time or two

ranging from induction hobs to wok burners, ice machines, dishwashers, salamanders and 10 hotel pan ovens. The third lab has been converted to a research lab, with a dedicated food-styling area with fixed lighting and shadow box, texture analysing equipment and other food chemistry equipment – facilities shared with food science researchers. Hot water is provided through a circular system, and a professional gas-evaporating system ensures that all the stoves can function at the same time. A decision was made not to install artificial cooling, both to curb the environmental impact but also because air-conditioners are difficult to clean in commercial kitchens. Instead, a cool area replacement system was chosen to deliver fresh, cool air from the courtyard while expelling hot smoky air.

The two four-year bachelor’s degrees in Consumer Science Hospitality Management and Food Retail Management are internationally recognised. The Hospitality Management degree combines hospitality as a specialisation area with accounting and business management. The Food Retail Management degree specialises in marketing and visual merchandising. Practical in-house training and essential industry exposure enable graduates to pursue a range of career opportunities, as well as post graduate study. Our industry partners eagerly await the annual yield of graduates to be employed as: food and beverage managers, quality assurance managers, recipe developers, event managers, visual merchandisers, brand managers, food buyers/planners, food researchers, food journalists, food stylists. The culinary side of consumer sciences.

For more information please contact: The University of Pretoria. Faculty of Natural and Agricultural Sciences. Department of Consumer Science E-mail consumer.science@up.ac.za Web http://www.up.ac.za/academic/natural Tel 012 420 2531

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The training restaurant SCHOOL OF TOURISM AND HOSPITALITY, UNIVERSITY OF JOHANNESBURG

SAUCERER’S APPRENTICE A meal at the Waterford Restaurant is not only a culinary pleasure, it’s an investment in education, writes Hilary Biller years part-time), PhD Tourism and Hospitality (one year full-time or two years part-time). Prices not updated for 2018. Accreditation: Department of Higher Education and Council for Higher Education, South African Qualifications Authority. Contact: 011 559 1038; rakgadit@uj.ac.za; www.uj.ac.za

IMAGES: SIMPHIWE NKWALI

STEYN’S CULINARY SCHOOL Maritha Steyn is a member of SACA, an accredited Cathsseta assessor and member of Chaine de Rotisseurs in Hatfield, Pretoria. Courses: Certificate in Culinary Arts (six months) R68 600; Diploma in Culinary Arts (12 months) R75 000. Registration R5 000 (non-refundable). Exam fee R5 000. Accreditation: City & Guilds. Contact: 012 362 5340; info@steynsculinaryschool.co.za; www.steynsculinaryschool.co.za

A stylish vegetarian dish served at the Waterford Restaurant.

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he elegant Waterford Restaurant at steak (R250); water by seabass (R150); air the University of Johannesburg’s by duck breast (R140); and earth by a Auckland Park campus is a far cry composition of root vegetables (R130). from the makeshift dining room in The vegetarian dish, picture-perfect the old Wits Tech buildings in Eloff with twirls of pretty veg gracing the top, Street that we used when I did my could have made the perfect hat for a day food diploma back in the 1980s. at the races. And it was good to eat, Apart from the restaurant, the new pronounced the vegetarian, who looked training environment has a bistro, student suitably satisfied. cafe, cocktail bar, state-of-the-art The duck, my choice, was industrial kitchens and a disappointing. It was tough selection of top-notch and perhaps not rested banqueting and conference sufficiently. Back to basics, venues — all available to the students. The steak was public at competitive prices wolfed down by a hungry — and most importantly a man who could have done brigade of qualified staff. with a bigger portion. Executive chef Tlholo The wine list is Nyatlo oversees the catering surprisingly extensive. operation and training of Service is proficient, students and has a wealth of albeit a little stiff and formal, experience in commercial but then they are hospitality kitchens, including a stint students in training who are overseas. trying their best not to fluff it. Chef Tlholo Nyatlo Nyatlo says working with The bill? A little steep for students “is a breath of fresh air because I a training institution but then again it’s an feel I can make a difference. There’s investment in South Africa’s upcoming something about teaching people that is chefs and staff in the hospitality industry. so rewarding.” It is a dining experience with a purpose The results of his skill and patience and one well worth supporting. were apparent when we sat down to a meal at the restaurant recently. The Waterford Restaurant is open for The menu, small and classical, consists dinner on Friday evenings and can be of starters, mains and desserts, and is booked for special events. Bookings divided into the four elements. essential: sthreception1@uj.ac.za, Fire is represented by grilled wagu Telephone: 011 559 1141/42

THE SWISS HOTEL SCHOOL The school focuses on the balance between theory and industry experience. Courses: Hospitality Management (three years, full-time) R90 000 per year; Professional Chef Programme (two years, full-time and an industry experience year), R68 770 per year. Accreditation: Department of Higher Education, City & Guilds, Fedhasa. Contact: 011 789 9934; marketing@swisshotelschool.co.za; www.swisshotelschool.co.za

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FERN HILL HOTEL SCHOOL Based in Howick, the family-run and -owned hotel school has been training chefs and hotel managers for 26 years. Courses: Diploma in Professional Cookery (two years, full-time) R176 000 per year, including accommodation; Hotel Management (two years, full-time) R149 900 per year, including accommodation. Accreditation: City & Guilds; Cathsseta. Contact: 033 330 5071; training@fernhillhotel.co.za; www.fernhillhotel.co.za

THE FUSION COOKING SCHOOL The internationally and locally accredited award-winning school is run by chefs Shaun Smith and Caryn England in Durban. Courses are limited to 16 students who intern at the school’s two restaurants. Short part-time courses available. Intakes January and July. Courses: International Commis Chef/Cook diploma (18 months, full-time) R82 400; International Grande Chef Diploma/QCTO UNIVERSITY OF PRETORIA, Occupational Trade Certificate (three DEPT OF CONSUMER years, full-time) R150 400; SCIENCE International Diploma in In November Offers two four-year Pâtisserie (six months, fullChef Stephen Billingham Bachelor Degrees time) R43 700; specialising in steps down as SACA president, International Certificate in hospitality manageFood Preparation and and for the first time in the ment and food retail Culinary Art (7 months, history of the association the management; and a part-time) R29 250; two contenders for the four-year BSc degree International Diploma presidency, chefs Kabelo in culinary science. in Pâtisserie (seven Segone and James Khoza, Courses: Four-year months part-time) are South African. degree, approx R35 000 R36 900. per year. Full-time study Accreditation: QCTO with 600 hours experiential (Quality Council for Trade & training required. Occupation) and City & Guilds. Accreditation: Department of Higher Contact: 031 202 6200; Education, Council for Higher Education and info@fusioncookingschool.co.za; registered at SAQA on the National www.fusioncooking.co.za Qualifications Framework. Contact: 012 420 2531; IKUSASA SCHOOLS OF COOKING consumerscience@up.ac.za; A project of the Chaîne des Rôtisseurs www.up.ac.za/academic/natural Foundation Trust, it provides free culinary training to disadvantaged individuals. The school in Durban operates under the International Hotel School umbrella. Courses: City & Guilds certificate course 1000 HILLS CHEF SCHOOL over 11 months with work-integrated Based in Botha’s Hill, Durban, the school’s learning and school time split 50-50. students have won the South African Junior Contact: 082 457 9449; Chef of the Year title seven times. Practical admin@ikusasa.co.za training is the primary focus. Courses: First year covers three diplomas — JACKIE CAMERON SCHOOL OF FOOD Culinary Arts, Pâtisserie and Food and AND WINE Beverage Service (R120 000). Second year Situated in Hilton, owner Jackie Cameron Advanced Diploma in Cookery Supervision, offers one-on-one training with 100% job including advanced pâtisserie, craft brewing, placement after the course. cheese-making, charcuterie, barista Courses: Intensive 18-month, certificate and Wine and Spirit Education internationally recognised course covering Trust wine course (second year, R117 000). Culinary Arts Diploma, Pâtisserie Diploma, Optional third-year international internships. Wine Spirit Education Trust (WSET) level 2 Rates exclude equipment, uniform and exam Award in Wines and Spirits (QCF). Also Art fees. Accommodation available on campus. of Handmade Artisanal Bread-making Accreditation: City & Guilds, Quality course, 16-part French Culinary Terminology Council for Trades and Occupations. & Language, 26-part Pastillage-Cake Icing, Contact: 031 777 1566; Intermediate First Aid level Two and Fire info@thechefschool.com; Training and Fire Protection Course. www.thechefschool.com Maximum 15 students. Fees on request. Accreditation: City & Guilds, Cathsseta, UNIVERSITY OF TECHNOLOGY, WSET. STEVE BIKO CAMPUS Contact: 033 343 1784; The Department of Food and Nutrition admin@jackiecameron.co.za; offers academic learning combined with the www.jackiecameron.co.za development of culinary skills, research, ;jackie@jackiecameron.co.za

KWAZULU-NATAL

Fire up your passion!

communication and critical citizenry. Courses: National Diploma in Consumer Science, Food and Nutrition (three years), R77 970; extended curriculum programme (four years) R85 290; BTech in Consumer Science R24 520, Food and Nutrition; Master of Applied Science in Food and Nutrition; and PhD in Food and Nutrition R18 890 per year. Accreditation: SAQA Contact: 031 373 2322;www.dut.ac.za

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Sunday Times

The tools

LIMPOPO

FÜRI KNIVES

SONDELA ACADEMY Main campus situated in Bela-Bela on Sondela Nature & Spa, Limpopo. Courses: 24-month Certificate and Diploma in Food Preparation and Culinary Arts include personal development and leadership training, entrepreneurship, business management, education and training development programmes, uniforms, knife set and handbooks, as well as notional workplace experience. A 12-month Advanced Diploma course available after completion of diploma. Accreditation: City & Guilds, ILM, Cathsseta, ETDPSeta, Member of South African Chef Association. Contact: 014 736 8860; info@sondelaacademy.net; www.sondela.com

SHARPER EDGE Emperors Palace chefs André Bezuidenhout and Milton Romi-Babany explain why a good knife is the most important tool in the kitchen

NORTHERN CAPE BUTLER’S HOTEL SCHOOL Situated in Kimberley, the school was established in 2009 by executive chef Daniel Williams. Training takes place at Butler’s restaurant outlets. Courses: Six-month Professional Cookery Certificate Course ( R40 000); one-year Diploma in Food Preparation and Cooking (R70 000); Two-year Advanced Diploma in Culinary Supervision (R32 000). Cost: Fees subject to change. Accreditation: City & Guilds. Contact: 053 831 1291; butlershotelschool@webmail.co.za; www.butlershotelschool.weebly.com

EASTERN CAPE ALFRESCO INTERNATIONAL ACADEMY OF FOOD AND WINE Based in East London, this chef training school has been operational since January 2002. Lecturers are trained professionals with experience in restaurants and commercial catering. Course: Culinary Arts Diploma Level 2 in one year (R50 000). Accreditation: City & Guilds. Contact: Annette/Sandy 043 735 1735; alfresco1@telkomsa.net; www.alfresco1.co.za

‘A

Chef Milton Romi-Babany

knife is not just a piece of metal that’s sharp, it’s way more than that,” says André Bezuidenhout. “The most important thing is the metal that it is made from, the thickness of the blade, the length, the weight and the angle it’s sharpened at. You need different knives for every job. Füri knives are one of the best I have worked with.” He says the Füri range includes serrated, straight edge and fluted blades that help to make cutting and slicing a breeze. “And they are good to look at!”

Chef André Bezuidenhout

Bezuidenhout also likes how easy it is to sharpen the knives. “Before I was introduced to the Füri ‘diamond fingers’ knife sharpener, I always believed in using a wet stone. Using the diamond fingers once a week is all that is needed for the knives to stay sharp. Once you work with Füri knives you will understand why they are celebrated on the global stage.” His sentiments are echoed by Milton Romi-Babany: “Füri are great to work with, they are well balanced, the blade is nice and, of course, sharp for that precision slicing that is so important.”

THE BLUE RIBBON SCHOOL Established in 2000 in East London. Course: A one-year Certificate course and a twoyear Higher Diploma in Hospitality Management, Cookery, Baking and Cake-decorating course. Cost: R54 000. Textbooks and a chef uniform included. Accreditation: City & Guilds. Contact: 043 722 2716 or 084 593 1312; bribbon@sainet.co.za MILLS CULINARY ACADEMY Situated in Jeffreys Bay and Plettenberg Bay, it offers dual accreditation for the City & Guilds Diploma in Food Preparation and Cooking, Culinary Arts and Pâtisserie, and the Confederation of Tourism and Hospitality diploma developed in partnership with Gordon Ramsay’s Tante Marie organisation. Courses: Professional Chef Culinary Arts Diploma (12 months, full-time); Culinary Skills Foundation Certificate (three weeks); and short courses in

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Sunday Times

Romi-Babany believes that consumers are now prepared to spend more for quality: “And remember, if a knife feels right in your hand, it’s right for your hand.” Any advice for home cooks when it comes to chopping and slicing? “It’s like golf, head down and don’t look up or you might be looking for something that you chopped off. Always cut away from yourself and always use a sharp knife, you need less pressing, cutting and chopping,” says Bezuidenhout. — Janine Walker

The winners PRUE LEITH CHEF’S ACADEMY

nutritionally sound, manageable for a child and came within the specified budget. The team from Prue Leith Chef’s Academy, under the guidance of executive chef Adele Stiehler-van der Westhuizen, won the challenge, impressing the judges with their portable meal of tasty beef and lentil meatballs with a herby amazi dip, an unusual nutty sorghum tabbouleh salad, and two treats — a healthy crunchie and pear and coconut truffles, served with an orange rooibos iced tea.

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low Food Johannesburg and the World Food Programme, with a local dieticians’ association, issued a “skaftini” challenge to 11 chef schools to produce the tastiest and healthiest lunchbox and drink for R20 or less at the recent Soweto Eat-In event at the University of Johannesburg’s Soweto Campus. Judges dietician Mpho Tshukudu, chef Arnold Tanzer and Sunday Times food editor Hilary Biller were looking for a lunchbox that was innovative,

IMAGE: MALCOLM DRUMMOND

THE LEADING LUNCHBOX Advanced Pâtisserie, Artisanal Baking, Domestic Goddess courses and Yachtspecific Cooking. Cost: Prices on request. Accreditation: ITHSA, CTH (UK), City & Guilds. Contact: 042 293 4147; boyce@millsacademy.co.za; admin@3fatfish.co.za; www.3fatfish.co.za SA ACADEMY OF CULINARY ARTS Based in Port Elizabeth, it is recognised by The World Societies of Chefs as offering professional, internationally accredited training in culinary and pastry arts. Courses: Grande Diploma, Culinary and Pastry Arts; Diploma in Culinary Arts; Diploma in Pastry Arts Certificate in Culinary Arts. Accreditation: City & Guilds International, CTH UK in partnership with Tante Marie and Gordon Ramsay and accredited by Confederation of Tourism & Hospitality (UK) and the Institute of Tourism & Hospitality (RSA). This programme allows qualified graduates to continue their studies in the UK with credits towards further education recognised on the British system. Contact: 041 364 3377 or 076 263 2721; infothepastryworks@gmail.com; www.saaca.co.za

FREE STATE CENTRAL UNIVERSITY OF TECHNOLOGY, FREE STATE Courses: A three-year Hospitality Management Diploma programme and a one-year B Tech degree: Hospitality Management. Students have practical training in first year. In their second and third year, they are placed for a six-month period at establishments across the country. Accreditation: Department of Higher Education, SAQA. Membership: SA Chef Association and Fedhasa. Contact: 051 507 3235; lposthumus@cut.ac.za; www.cut.ac.za OLIVE CHEF SCHOOL Based in Bloemfontein, the school provides hands-on skills preparation. Course: Diploma in Classical Culinary Arts (two years, full-time) R125 000. Accreditation: City & Guilds. Contact: 051 436 0695; info@olivechefschool.co.za; www.olivechefschool.co.za FOOD AND BEVERAGE INSTITUTE CHEF & HOSPITALITY ACADEMY Situated in Bloemfontein, it offers qualifications in culinary arts, pâtisserie, accommodation service, reception and food and beverage services. Courses: Hotel Management, one year, R58 850; two-year qualification, R144 000. Accreditation: City & Guilds and Cathsseta. Contact: 051 451 9122; fbichef@iburst.co.za; www.chefsinstitute.co.za

NORTH WEST HEDGEHOG’S NEST CULINARY INSTITUTE, MAGALIESBURG Takes a maximum of nine students per year. Course: Three-year, full-time international Advanced Diploma in Food Preparation and Cookery Supervision (first year R100 000, second year R85 000, third year R75 000). Cost: Fees are for 2018-2020 and include accommodation, meals, textbooks, ingredients, uniforms and other chef requirements. Accreditation: City & Guilds. Contact: 082 663 7281; hci@hedgehogsnest.co.za; www.hedgehogsnest.co.za. 62

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Sunday Times