SA CH EF
MEDIA
ISSUE 10 | NOVEMBER 2018
The Of ficial Voice of the South African Chefs Association
A CULINARY EDUCATION
The Best Institutions to Study Cookery
KITCHEN CALAMITIES
From Frying Pan to Fire: What to do Next
We’re adding more flavour with a twist on a foodservice favourite! Our delicious crispy crumbed 150g Schnitzel just got even tastier with a new lemon and black pepper flavoured option.
SERVED WITH BUTTERY MASHED POTATOES AND A CREAMY MUSHROOM SAUCE Serves: 2
METHOD:
INGREDIENTS:
Bring a pot of water to the boil and add the potatoes. Allow to simmer for about 15-20 minutes or until the potatoes are completely cooked through and soft.
For the chicken schnitzels: Vegetable oil, for frying 4 Ready2Go Lemon & Black Pepper Schnitzels For the mashed potatoes:
To make the mashed potatoes:
Drain potatoes well and return to a saucepan. Add the butter and warm milk and mash until completely smooth. Season with salt and pepper and set aside. To make the creamy mushroom sauce:
450 g potatoes, peeled and cut into quarters
Heat a frying pan with a little olive oil and gently sauté until lightly golden brown.
150 g butter
Add the mushrooms and thyme and continue to sauté until golden brown and all moisture from mushrooms has evaporated.
1/4 cup (60 ml) warm milk Salt and white pepper to taste
1/2 onion, finely chopped
Pour in the wine and allow to boil for a minute. Add the stock, cream and mustard and allow to simmer for about 5 minutes or until reduced to a creamy consistency. Season with salt and pepper and set aside.
1 clove garlic, crushed
To serve:
250 g variety of wild mushrooms, sliced
Heat a little vegetable oil in a frying pan and fry chicken schnitzels for about 3-4 minutes on each side or until golden brown and crispy. Place 2 schnitzels onto each plate and serve alongside some buttery mashed potatoes. Pour over the creamy mushroom sauce or serve it on the side.
For the creamy mushroom sauce: Olive oil
2 sprigs thyme 3 Tbsp (45 ml) white wine 1/2 cup (125 ml) chicken stock 1/2 cup double cream 1/2 tsp (2.5 ml) dijon mustard Salt and pepper to taste
Garnish with chopped parsley and serve immediately.
CREDITS, ADVERTISERS AND CONTENTS
SA CHEF CONTACTS
ADVERTISERS
Peppadew Int PAGE 45
Congratulations to the SA Chef Media cover competition winner, Executive Chef Kelly-Anne Pietersen.
1000 Hills Chefs School PAGE 15
RCL - Chicken Schnitzel IFC, 01
B2B Catering Equipment Suppliers PAGE 59
RCL - Nola Mayonnaise PAGE 10, 11
Cape Town Hotel School-CPUT PAGE 16
Sigma Chef PAGE 25
Capsicum PAGE 27
Swiss Education Group PAGE 29
Central University of Technology Free State PAGE 19
The Swiss Hotel School PAGE 23
Cover Image: Crumbed camembert accompanied by charred baby marrow, olive paste, and blistered cherry tomatoes topped with baby greens by Executive Chef Kelly-Anne Pietersen © Hein Stirred Restaurant : Lakeside Lode and Spa Address: 3 Lakeside Drive, Swartvlei, Sedgefield | Tel: 044 343 1844 Published by: SA Chef Media, a division of Film & Event Media
Château Gâteaux PAGE 12, 13 CHEFDIRECT PAGE 4, 5, 55
Publisher: Lance Gibbons lance@sachefmag.co.za Managing Editor: Katie Reynolds-Da Silva katie@sachefmag.co.za Designers: Sheree Steenkamp, Liam Abrahams Writers: Susan Reynard, Kim Crowie Contributors: Brian McCune, Stephen Hickmore Production Manager: Katlego Molele katlego@filmeventmedia.co.za Production and Digital Assistant: Molele Molele molele@filmeventmedia.co.za Digital Manager: Cheri Morris digital@filmeventmedia.co.za Business Development Manager: Wendy Navarra wendy@sachefmag.co.za Business Manager: Coleen Tapson coleen@sachefmag.co.za Tel: +27 (0) 21 674 0646
SA CHEFS
President: James Khoza General Manager: Thomas Overbeck Financial Manager: Jason Pitout Membership enquiries: Precious Maseko Culinary Workshops enquiries: Yejna Maharaj SA Chefs Certification: Elsu Gericke info@sachefs.co.za | www.sachefs.co.za Tel: +27 (0) 11 482 7250
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Culinary Works PAGE 33 Excella - Wilmar PAGE 52 Francois Ferreira PAGE 35 Guvon Academy PAGE 20 Hotelstaff PAGE 35 HTA PAGE 17 Limpopo Chefs Academy PAGE 21 Liquid International PAGE 53 Lynca Meats PAGE 41
Totally Kosher PAGE 35 Waterberg TVET College PAGE 34
CONTENTS ’ LETTER 03 PRESIDENT’S 06 CRAFTING DESSERTS THAT DELIGHT 14 CULINARY SCHOOL IN 2019 36 AWARDS, GRADUATIONS AND CELEBRATIONS GALORE! 40 KITCHEN 911 47 LABOUR LAW IS COMMON SENSE 48 OLYMPIC CULINARY SQUAD STEAMS AHEAD 50 CHEF SHOWCASE: ANTOINETTE MEYER, EXECUTIVE CHEF AT KURLAND
MAC Brothers PAGE 37, 43, 57
54 MAXIMISING YEAREND EVENTS
Mary's Outfitters PAGE 31
60 REGIONAL SHOWCASE: THE TASTE OF THE WESTERN CAPE
Mpact PAGE 46 Parmalat IBC, OBC
62 EVENTS TO DIARISE 64 THE LAST WORD WITH BRIAN MCCUNE
WELCOME
A MESSAGE
FROM THE PRESIDENT
JAMES KHOZA
A
s we wrap up the year, we can look back with pride and pleasure on the many achievements of our association. In the last few months we have congratulated all of the NYCTP students at their graduations around the country. We also congratulate Stephen Billingham on receiving a Patron Award from the National Department of Tourism for his tremendous work on behalf of the association in originating and continuously driving this training
initiative. We also congratulate and celebrate all those industry members who received President’s Awards from Stephen for their contribution to uplifting our industry. I was truly humbled by the welcome I received on stage and impressed with the dinner prepared by the various regional committees. Our members and board have travelled across the country, continent and world, judging competitions, attending events and flying the flag. It is always exciting to meet our international counterparts, as we did at the WorldChefs Congress in Kuala Lumpur and HACE 2018 in Egypt, to share knowledge and experience. Our chefs around the world did this industry proud on International Chefs Day, taking up the important mission raised by sponsor Nestlé of 'Healthy foods for growing up'. We also hosted a successful InfoChef 2018 in KwaZulu-Natal and thank all of our local chefs and schools who participated in this important educational, entertaining and networking day. We also thank Trevor Boyd, Executive Chef of The Michelangelo
and Manager of the Olympic Culinary Squad, and his hotel team for hosting a lunch for the elders of the association. The food was fantastic and our senior chefs were delighted to spend time together in such a fine establishment. We’ve watched the Olympic Culinary Squad practice and grow as a team throughout the year and are confident this process will continue next year as they build up to the IKA Culinary Olympics in 2020. On that note, we wish manager Trevor and squad members Nicolas van der Walt, Henrico Grobbelaar and Dion Vengatass good luck for the Culinary World Cup at Expogast in Luxembourg from 23-29 November. We also congratulate Stuart Cason, executive chef at Hilton Sandton, for being awarded Executive Chef of the Year MEA (Middle East and Africa) 2018 by Hilton Hotel Group. Wishing you all a prosperous, peaceful festive season and looking forward to another jam-packed year in 2019! Culinary regards, James Khoza
SA CHEFS PATRONS
03
CHEFDIRECT
CHEFDIRECT A CHEF'S BEST FRIEND A game-changing native app that enables food and hospitality-product suppliers to connect with a local and regional network of buyers. Now available to download.
Geo-Located
I need to find avos in my local area!
Chef Direct
Chef Direct
Finding Avos in the Western Cape
Ordering avos!
Find: • • • •
Food & Beverage Equipment Apparel Services
Order Placed
MY KITCHEN, MY COMMUNITY, OUR WORLD My Foodie Community:
The food and hospitality industry is one based on trusted relationships between buyers and sellers. Chefs and Food & Beverage Managers need to know that the products they source are fresh, local, and from suppliers that have sustainability as a core value. The CHEFDIRECT app is a conduit between food and hospitality
04
stakeholders – procurement made easy. It is a place where you can purpose build your own direct supply base for your kitchens. Responsible cheffing takes on a whole new look with this app. It is the answer to greening issues: grow local, supply local, buy local. It is designed with geo-location for this exact purpose, meaning you can source products from
within a pre-defined proximity to your kitchen. You can create your own network with CHEFDIRECT, whether you’re a farmer, a produce supplier, or a service. The app takes you directly to your target market, offering your client a seamless service directly to the source. A Chef’s Best Friend: As a Chef, you’ll never have to search online for another ingredient or
CHEFDIRECT
hospitality product, because this app has everything you need at your fingertips. Not only can you follow your favourite supplier and create a community of preferences, but you can also endorse products and services on the app to assist chefs in further afield communities. Creating a valued supplier network has never been easier. Follow your favourite suppliers, endorse products and services – assisting in quality control in an organic manner – and even share trade secrets, updates on new products, launches, new recipes, food events and so much more. And, thanks to its links to social media, you’ll be able to share any of your experiences with your peers immediately. Tech takes the cake, quite literally, and to your doorstep, when using CHEFDIRECT. CHEFDIRECT is user-friendly and visually-focused. Sellers can load images, descriptions and contact details as easily as if posting to Instagram. They will reach intended client bases with immediate effect, a business breakthrough for the industry. Buyers can then find produce by searching product names, categories, or simply scrolling the array of items on offer.
Revolutionise your kitchen with CHEFDIRECT.
WHO CAN ACCESS THE APP? Any registered Chef with the SA Chef Association can access the web portal, but anyone can download the app and see news posts and specials offered by local suppliers. Larger corporate suppliers can also make offers to this localised network of buyers.
WHAT KIND OF PRODUCTS ARE ON CHEFDIRECT?
Anything and everything local relating to the food catering industry. Users can search multiple keywords to find products further away, and even follow specific suppliers for immediate updates on price sensitive products or rare produce.
PRODUCT CATEGORIES: • • • •
Food & Beverage Equipment Apparel Services
WHY ADVERTISE ON CHEFDIRECT?
Advertisers can target specific products to a specific audience. Cutting-edge geo-location technology allows buyers to see which products are in their immediate vicinity, contact the supplier directly or even order a product from your existing sales platforms.
RATES AND OPTIONS OPTION 1: NATIONAL ADVERTS MINIMUM 12 MONTHS •
R6 500 for one post, uncurated per week
•
R7 500 for two posts, uncurated per week
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This post will ensure that you are seen as a local and national supplier
•
Client responsible to supply artwork and upload content to app
OPTION 2: CURATED CONTENT PER CATEGORY MINIMUM 12 MONTHS •
R7 800 for one post, curated per week
•
R9 200 for two posts, curated per week
•
CHEFDIRECT will schedule, curate and manage content supplied by client
OPTION 3: REGIONAL ADVERTS (300KM RADIUS) MINIMUM 12 MONTHS •
R3 400: one regional post, uncurated per week
•
This post will ensure that you are seen as a local supplier only
•
Client responsible to supply artwork and upload content to app
•
R6 200: one regional post, curated per week
•
CHEFDIRECT will schedule, curate and manage content supplied by client
GET STARTED: The CHEFDIRECT app is available on the Google Play Store, Android, and iOS | www.sachefmedia.co.za LOADING...
For private login, go to: www.chefdirect.co/login for Chefs, F & B Managers & Restauranteurs.
05
FEATURE
LA PETITE FERME - ROSE AND WHITE CHOCOLATE MOUSSE © HEIN VAN TONDER
CRAFTING DESSERTS THAT DELIGHT
Sugar tax is unlikely to put a dent in demand for dessert as chefs find new and classic ways to ensure a sweet end to a meal. Susan Reynard chats to the experts.
D
esserts for those with a sweet tooth are often the best part of a meal. What makes dessert artisanal may be the ingredients used, small batch production, chef’s signature recipe, or a unique experience. Gourmet desserts are equal parts creativity and perfect presentation, with unique offerings on each seasonal menu. Michael Broughton, Chef Patron of award-winning Terroir restaurant at Kleine Zalze Wine Estate in Stellenbosch, says one of the most popular desserts on the menu is Chocolate Bar with Raspberry Whirl Ice Cream and HoneyComb.
06
“Almost all our guests coming to Terroir expect a chocolate on the dessert menu and me being a complete chocoholic enjoy serving them up in a large hit of powerful, bitter and creamy chocolate (sometimes extra bitter) for customers to enjoy,” explains Michael. He tasks his team to serve guests dishes that they cannot make at home, ensuring desserts are always a surprise and delight: “I spend most of my time in the kitchen at pastry as it is truly my favourite section next to sauces. It also requires time, patience and some serious thought, dexterity
and neat hands, as well as an eye for detail. It’s the last memory etched in a guest’s mind as they finish their meal, and I always want it to be an exceptional one. I haven’t eaten many puds in my life but I still think a custard-style tart is hard to beat. The chocolate dessert (pictured on page 7) has a long story behind it and over the years has evolved into a dessert of a thin layer of brownie base with hazelnuts (Valrhona cocoa and Valrhona 70%) with almonds, and sitting on top is an almost ganache-like 70% bitter chocolate cream with a few scoops of namelaka with orange
FEATURE
and kirsch flavours and honeycomb pieces for crunch. The plate is decorated with a 50% Valrhona chocolate melted, and cocoa nib crumble. And for some colour, a sprinkling of freeze-dried raspberry pieces. The ice cream consists of a vanilla base which once churned is folded lightly together with an intensely flavoured raspberry juice and puree then left to freeze.” Kyle Norris heads up the restaurant at La Petite Ferme and new Vineyard Suites in Franschhoek. His favourite dessert is Rose and White Chocolate Mousse, comprising raspberry jelly, lychee compote, meringue and raspberry powder. He explains, “White chocolate is my cheat dish, my Achilles heel, so I took my favourite chocolate and used it with a twist on an original by incorporating rose water. This idea came from the beautiful roses we have here at La Petite Ferme. The raspberry flavours remind me of the beginning of spring in Franschhoek, where the weather is still crisp and refreshing in the morning and colourful and warm during the day; the lychee is a South African classic fruit which adds variety to the dish; and the crunch of meringue.”
Ice cream
Take advantage of the proliferation of craft or artisanal ice cream, in traditional and unusual flavours, made from scratch using top, fresh ingredients, rolled or scooped into bowls, served hand-held between biscuits or doughnuts, or enjoyed in wafer and waffle cones or mini bowls. Kristen Buttress of Kristen’s Kickass Ice Cream makes everything from scratch in small batches for their cafés, as well as bulk packs for wholesale, restaurants, and delis. “The ice cream base is made with fresh
dairy, and then everything that gets thrown in is also made fresh from scratch in our little kitchens. We make our own ‘Oreos’ for the cookies & cream, honeycomb, toffees, marshmallows, cookie doughs, you name it. Making it yourself gives you the freedom to make anything you have a taste for on demand, and it usually tastes a whole lot better! My churners are tiny by industry standards. We only make four litres at a time. At this point it would probably be wise to scale up and make my production more efficient, but I love the attention to detail required in a small batch churn.
WHITE CHOCOLATE IS MY CHEAT DISH, MY ACHILLES HEEL, SO I TOOK MY FAVOURITE CHOCOLATE AND USED IT WITH A TWIST ON AN ORIGINAL BY INCORPORATING ROSE WATER.
ATTENTION TO DETAIL “I think that each dessert, whether made in big or small quantities, is made special by attention to detail. Each portion should be well thought through from start to finish in terms of textures, flavours, appearance, and should always leave a lasting impression,” says Jodi Gillespie, Executive Pastry Chef at Sandton Sun and Secretary of the SA Chefs Gauteng Committee.
KRISTEN’S KICKASS ICE CREAM: ROCKY ROAD
USEFUL RECOURCES Check out www.sachefs.co.za for the line-up of short courses offered at the Tsogo Sun Centre for Culinary Excellence in Auckland Park, Johannesburg. Chef Yejna Maharaj and guest lecturers run a range of dishes, skills and themed events for chefs, caterers and cooks to brush up on skills and learn new dishes.
TERROIR: CHOCOLATE BAR WITH RASPBERRY WHIRL ICE CREAM AND HONEY COMB
Contact ayanda@sachefs.co.za or call 011 482 7250 for more information.
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FEATURE
HUBERTO’S DOLCE VITA ICE CREAM
MILKSHAKE AT THE CREAMERY
ICE CREAM IS MY FOOD EQUIVALENT OF THE ‘LITTLE BLACK DRESS’: YOU CAN DRESS IT UP, DOWN, DECONSTRUCT IT, OR FLIP IT COMPLETELY UPSIDE DOWN AND IT’LL MOST LIKELY STILL BE AWESOME. Our limited capacity ensures that the ice cream is fresh, as we are usually churning just enough to keep up with the volume demand for the week,” Kristen explains. Some of their most popular flavours are: Milk Chocolate with Homemade Oreos, Sweet Cream with Dark Chocolate and Honeycomb, and Crack Caramel. Under ‘Weird and Wonderfuls’ are Young Gouda and Hanepoot Grapes, Coriander and Raspberry, and Matcha Green Tea with Sugar Plumped Goji Berries. Kristen notes, “Ice cream is an historically emotionally comforting treat, and customers – myself included – tend to try a sample just to know what our Weird and Wonderfuls taste like and then order their favourite
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that makes them feel good. Still, I like that I have the flexibility to offer all of the above; the traditional, the over-the-top, the unusual, and the sophisticated. Something to make everyone happy no matter what you are in the mood for! “Ice cream is my food equivalent of the ‘little black dress’: you can dress it up, down, deconstruct it, or flip it completely upside down and it’ll most likely still be awesome. While I think my shops are known more for their over-the-top, burstingat-the-seams flavours, I absolutely love tailoring our singular flavours like Vanilla Bean, Sea Salted Caramel, or Double Dark Chocolate to showcase the simple perfection of dry-burned cane sugar, or locally-sourced chocolate. I also get super excited
ICE CREAM FROM THE CREAMERY
to find some amazing homemade orange marmalade, gorgeous ripe guavas, or a giant bottle of local fynbos gin and I think, ‘What can I do with this?’ It all excites me, I want to make it all, try all the flavour combinations, eat it all, and ultimately make people happy along the way.” Other ice cream producers to check out include Huberto’s Dolce Vita Ice Cream by David Simpson, who produces batches of mainstream ice cream with fresh Jersey milk at competitive prices. Niche products include sugarfree made with Xylitol, which is slowly growing in Gauteng; nondiary ice cream using soy powder for vegans and Kosher clientele; Chalav Yisrael, a dairy ice cream blessed by the rabbi; and sorbet. Ice cream by The Creamery is served at several cafés and various market stalls in Cape Town. Kye de Klerk says their ice cream is made starting with a custard base, warming milk and cream together and slowly adding it to eggs yolks to temper them. Once complete, they add sugar and salt, then flavour the ice cream by cold or hot infusions, mix-ins, blends or pectin swirls.
FEATURE
INNOVATIVE FOODIES Anina Meyer, a food content specialist
oil and a sprinkle of coconut sugar. 2. Place the 5 layers on top of each other
and creator of www.aninas-recipes.com,
and use a round shape to cut out disks
has worked with top brands, retailers,
with a sharp knife. I use a dessert bowl
restaurants and publications in pursuit
to measure my disks. Cut 3 to 4 disks
of innovative dishes. She created this dessert – Vegan Choc Mousse and Citrus
for each serving. 3. Place the disks on parchment paper
Cream Phyllo Stack – in collaboration
and bake for 15 minutes at 160
with BM Food Manufacturers, which
degrees Celsius, or until they are
manufactures and distributes fresh products for Mediterranean Delicacies, for their #phabphyllo campaign last year.
RECIPE:VEGAN CHOC MOUSSE AND CITRUS CREAM PHYLLO STACK
golden brown. 4. Carefully remove the phyllo disks from the oven and leave to cool.
VEGAN CHOCOLATE MOUSSE In an electric mixer add all the ingredients for the chocolate mousse and beat on high for 2 minutes until smooth. Transfer
ANINA MEYER’S VEGAN CHOC MOUSSE AND CITRUS CREAM PHYLLO STACK
•
Prep time: 40 mins
the chocolate mousse to a piping bag and
•
Cook time: 15 mins
refrigerate until use.
•
Servings: 4
CITRUS COCONUT CREAM Their ice cream is then churned to the perfect viscosity. All flavours are made from 100% natural ingredients and the process is done by hand, with care and attention to the quality of the final product. “Our 65% Chocolate is our best seller. Other favourites are our Sea Salt Caramel, Cookie Dough, Cornflake Milk, Milk Tart (serving at all cafes for the month of September) and our Flavours of The Month. As for as our more unusual flavours, we have: Black Sesame, Delicata Olive Oil, Cinnamon Blueberry Swirl & Jasmine Blossom. We take our favourite flavour combinations and try to recreate them in ice cream form. For example, this month we’re serving Malva & Custard ice cream. To recreate this dessert as an ice cream we make a slightly eggier or custardy custard base for the ice cream, and blend in our rich and flavourful baked malva pudding (which we make ourselves). Finally, once the ice cream comes out the churn, we layer chunks of the baked malva pudding into it,” Kye explains.
PHYLLO PASTRY DISCS
1. Carefully remove the chilled coconut
5 sheets Mediterranean Delicacies
cream from the fridge, open the can
phyllo pastry
and scoop the thick cream into your
•
5 tablespoons coconut oil, melted
chilled mixing bowl. Leave the liquids
•
5 teaspoons coconut sugar
from the can to use in your morning
•
smoothie.
VEGAN CHOCOLATE MOUSSE
2. Beat the coconut cream on medium
•
250 g avocado (about 2 large avos)
speed for 2 minutes, then beat on high
•
60 ml almond milk
speed for 3 more minutes until soft
•
5 ml vanilla essence
•
30 ml maple syrup
•
100 g dark chocolate, melted and
zest, and mix for another minute on
cooled
high. Transfer the whipped coconut
15 ml instant espresso granules (mix
cream to a mixing bowl and refrigerate
with a little water to make a paste)
until use.
• •
peaks forms. 3. Add the powdered sugar and lemon
pinch of salt
CANDIED PECAN NUTS CITRUS COCONUT CREAM •
1. In a small saucepan, carefully heat
1 can coconut cream, chilled
the sugar until it melts and forms a
overnight
dark caramel. Place the nuts in the hot sugar and mix to cover.
•
15 ml powdered sugar
•
1 lemon, zest and juice retained
•
100 g raw pecan nuts
place them on a wooden board to cool.
•
30 ml brown sugar
You can crush the nuts in a pestle and
2. Carefully remove the candied nuts and
mortar or keep them whole.
INSTRUCTIONS
3. Layer the phyllo pastry disks with citrus cream and pipe the chocolate
PHYLLO PASTRY DISKS
mousse on the top. Garnish your plate
1. Lay each layer of phyllo pastry on a
with candied pecan nuts and more
clean surface and dab with coconut
lemon zest.
09
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Seasons Greetings INTRODUCING OUR
N E W P E P P E R M I N T C A R A M E L TA R T This offering is based on a traditional South African tart made with a chocolate and coconut cream biscuit base, layered with caramel and a peppermint mousse, then topped with fresh whipped cream and peppermint chocolate. Every frozen, factory-sealed Château Gâteaux indulgence is Halaal-certified by SANHA. Simply defrost & serve.
For m ore i n for m at i o n v i si t : www. c h at ea ug at ea ux . c o. z a
NEW
FEATURE
CULINARY SCHOOLS IN 2019
We look at all the latest culinary schools in SA and what they offer students who want to enter the industry.
S
A Chef has once again produced a directory of the leading culinary schools and institutions in South Africa. This annual feature is developed in order to provide a concise yet valuable resource for students, suppliers and stakeholders within the diverse field of food and hospitality education and training. For further information on programmes, courses and qualifications, and their applicable rates and start dates, please visit the websites listed below.
1000 Hills Chefs School
A team of award-winning cheflecturers leads students in small practical classes. A residence (with gym and WiFi) is available, and candidates require a personal interview, which can be arranged via video-chat. Programmes: First year: 3x City & Guilds Diplomas: Food Preparation and Culinary Arts Diploma, Patisserie Diploma, and Food and Beverage Service Diploma. Second year: City & Guilds Advanced Diploma in Food Preparation and Supervision, including advanced pastry and artisanal skills such as cheese making, charcuterie, craft beer brewing and a Barista certificate and Wine and Spirit Education Trust (WSET) Award. Accreditation: City & Guilds; QCTO; DHET pending Campus: Durban, KwaZulu-Natal Heads: Principals: Chef Jade Benians; Directors: Trevor
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IMAGE COURTESY OF CAPSICUM
and Desiree Maarschalk Contacts: +27 31 777 1566 info@thechefschool.com www.thechefschool.com
Alfresco International Academy of Food & Wine
A small school with a maximum of 14 students selected. Candidates are subject to a
personal interview and must show a genuine passion for cooking. Programmes: 3 year QCTO course Accreditation: Department of Higher Education and Training Campus: East London, Eastern Cape Head: Annette van der Water Contacts: +27 43 735 1735 / +27 82 335 6206 | alfresco1@ telkomsa.net | www.alfresco1.co.za
FEATURE
Butlers Hotel School
Located inside the internationally acclaimed Big Hole Centre in Kimberley, Butlers allows students to train in a beautiful, safe and secure environment. Programmes: Certificate in Food Preparation and Cooking (6 months or 1 year); Advanced Diploma in Culinary Supervision (2 years) Accreditation: City & Guilds Campus: Kimberley, Northern Cape Head: Daniel Williams Contacts: +27 53 831 1291 butlershotelschool@webmail.co.za www.butlershotelschool.com
Cape Town Hotel School
Cape Peninsula University of Technology’s (CPUT) faculty of Business and Management Sciences. The restaurant provides a complete service to the general public and is also a choice venue. Programmes: National Diploma, BTech in Hospitality Management: Accommodation, Food and Beverage and Professional Cookery to approximately 500 students. Also offers Masters and Doctorate Programmes in Hospitality and Tourism. Accreditation: DHET Campus: Granger Bay,
Western Cape Head: Director Thembisile Molose Contacts: +27 21 440 5700 www.cput.ac.za
Cape Wine Academy
A recognised leader in the education of wine appreciation in SA, training front of house staff for wine producers, the staff of hotel groups, wine industry corporate staff and others. Programmes: Preliminary Wine Course/ South African Wine Course/ Wine Service Course/ Wines of the World Course/ Wine and Food Workshop Campuses: Stellenbosch, Western Cape; Midrand, Gauteng Head: Harry Melck Contacts: +27 21 889 8844 info@capewineacademy.co.za www.capewineacademy.co.za
Capital Hotel School
Capital Hotel School (CHS) offers national and international qualifications, and guaranteed in-service training at leading, fullservice hospitality institutions under close supervision. Programmes: Cheffing (including Pastry), Food and Beverage, Reception, Housekeeping and Supervision and Operations Management (2 and 3 year full time).
Hospitality blended courses: Supervision diplomas in Food Preparation, Food and Beverage, Reception and Accommodation Services, and many others (all one year, in-service). Accreditation: City & Guilds; QCTO; CATHSSETA; WSET Campus: Pretoria, Gauteng Head: MD Ronel Bezuidenhout Contacts: +27 12 430 5539 info@capitalhotelschool.co.za www.capitalhotelschool.co.za
Capsicum Culinary Studio
Capsicum Culinary Studio, the largest chef school of its kind in SA, is committed to a strict code of ethics and embraces creativity and diversity. Students gain practical experience and build professional networks. Programmes: QCTO Occupational Certificate: Chef; Day Release and Block Release Programme in Professional Cookery; CATHSSETA Certificate: Professional cookery; CATHSSETA: Certificate Patisserie. Accreditation: City & Guilds; QCTO; CATHSSETA Campuses: Boksburg, Rosebank and Pretoria, Gauteng; Cape Town, Western Cape; Durban, Kwa-Zulu Natal; Port Elizabeth, Eastern Cape Head: MD Renee Hill Contacts: +27 86 111 2433 chef@capsicumcooking.co.za www.capsicumcooking.com
FEATURE
IMAGES COURTESY OF CENTRAL UNIVERSITY OF TECHNOLOGY (CUT)
Central University of Technology (CUT)
CUT is the foremost higher education institution in the heartland of South Africa and offers a wide range of qualifications across four faculties. Programmes: Diploma: Hospitality Management (3 years) and BTech Hospitality Management Degree (1 year). Accreditation: DHET; SAQA Campus: Bloemfontein, Free State Head: Head of Department: Hospitality Management, Dr Dalene Crowther Contacts: +27 51 507 3235 lposthumus@cut.ac.za | www.cut.ac.za
ChefMLK School of Cooking
Executive Chef Martin Kobald and his experienced team run a school focused on small numbers of Trainee Chefs that are offered training
of an international standard. Programmes: 18 month Cook Certificate and 36 month Chef Diploma on a full-time basis; 36 month In-Industry Chef Diploma Apprenticeship. Accreditation: City & Guilds; QCTO pending Campuses: Kempton Park, Gauteng and Windhoek, Namibia (Silver Spoon Hospitality Academy) Head: Chef Martin Kobald – ChefMLK Contacts: +27 76 296 6916 enrol@chefmlk.com www.chefmlk.com
Chefs Training & Innovation Academy (CTIA)
CTIA offers industry-relevant skills that will help you get into the workplace faster and sustain your career longer. CTIA provides students with a strong platform to
reach their full culinary potential. Programmes: Occupational Certificate: Chef (36 months), Advanced Programme in Culinary and Hospitality Management (24 months), Professional Culinary Arts and Pastry Programme Combined (18 months), and a range of 12-month, 6-month and 2-month programmes. Courses may be parttime or full-time. Approximately 70% is spent on campus and 30% is spent at industry partners. Accreditation: City & Guilds; CTH (Confederation of Tourism & Hospitality); QCTO; DHET; WACS Fast Track Certification Campuses: Centurion, Gauteng; Stellenbosch, Western Cape; Durban, KwaZulu-Natal Head: MD Louise Oldham Contacts: +27 87 941 CHEF (2433) / +27 62 082 1964 (WhatsApp) sales@ctia.co.za | www.ctia.co.za
CAPE TOWN HOTEL SCHOOL The Cape Town Hotel School of the Cape Peninsula University of Technology: one of the finest hospitality management establishments in SA. The school forms part of the Faculty of Business Management Sciences of CPUT. The department is working towards re-curriculation of programmes to ensure that we offer globally challenged curricula that is fresh and concentrated on teaching and learning; research and community engagement. We offer three Diplomas in Hospitality namely Hotel, Food and Beverage and Professional Cookery. Students get hands-on training by operating the on-site restaurant. From 2020 there will be Advanced Diplomas in the fourth year, and from 2021-2022. Postgraduate Diplomas, Masters and Doctorate Programmes. creating futures
Contacts: +27 (0)21 440 5700 | Nandipha Nyumba: nyumban@cput.ac.za
FEATURE
College of Cape Town
Focused on technical and vocational education and training (TVET), the College of Cape Town has much to offer students and prospective partners as an alternative to general education and training. Programmes: National Certificates N4-N6 in Hospitality and Catering Services (18 months full-time), each level (N4-N6) takes 6 months, with 18 months industry experience required to apply for N-Diploma; National Certificate (Vocational) in Hospitality Studies (Level 2-4) – takes 3 years. Accreditation: Department of Higher Education & Training (DHET) Campus: Central Office in Salt River; Hospitality offered at City Campus (has student residence) Contacts: www.cct.edu.za
Culinary Institute Cape Town
A purpose-driven business designed to change the lives of aspiring chefs. Equipping students with more than skills, and inspire them to work towards a purposeand passion-driven future. Programmes: QCTO Occupational Chef Certificate, NQF 5 (Dual Certification with City & Guilds – 36 months full time); Culinary Arts Programme (18 months full time) Patisserie Programme (12 months full time) Food Preparation And Cookery Programme (6 months full time or part time) Accreditation: City & Guilds of London, QCTO, DHET pending Campus: Bellville, Western Cape Head: Joline Oosthuizen Contacts: +27 21 913 9750 joline@cicapetown.co.za www.cheftraining.co.za
Durban University of Technology
The Department of Food and Nutrition: Consumer Sciences integrates food and nutrition, with academic learning complemented by culinary skills, ethics, effective communication and critical citizenry, with employment opportunities in many fields. Programmes: National Diploma: Consumer Sciences: Food and Nutrition; B Tech: Consumer Sciences: Food and Nutrition; Masters of Applied Science in Food and Nutrition; Doctor of Philosophy in Food and Nutrition Accreditation: SAQA Campus: Steve Biko Campus, Durban, KwaZulu-Natal Head: HOD Prof Carin Napier Contacts: +27 31 373 2326 carinn@dut.ac.za | www.dut.ac.za
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FEATURE
FBI Chef School & Patisserie Academy
Specialises in sugar and chocolate craft and also teaches full culinary programmes resulting in a wellbalanced all-rounded chef. Programmes: Diploma in Food Preparation and Cookery: Culinary Arts (1 year); Food Preparation and Cookery: Patisserie (1 year); Advanced Training Programme in Food Preparation and Cookery Supervision: Patisserie (2 years); skill proficiency patisserie workshops. Accreditation: City & Guilds Campus: Johannesburg, Gauteng Head: Nicolas van der Walt Contacts: +27 11 462 8964 chef@fbichefschool.co.za www.fbichefschool.co.za
Contacts: +27 51 451 9122 fbi@iburst.co.za/fbichef@iburst.co.za www.chefsinstitute.co.za
Fern Hill Hotel Training College Located in the Midlands, the college trains chefs and hospitality managers, and offers extensive workplace experience and training Programmes: Advanced Diploma Course in Hospitality Management (2 years); Certificate in Professional Cookery (1 year) Accreditation: City & Guilds; CATHSSETA; IEB Campus: Howick, KwaZulu-Natal Head: Vanessa Siedle; Founders: Gion and Karen Poltera Contacts: +27 33 330 5071 training@fernhillhotel.co.za fernhillhotel.co.za/training-college/
Francois Ferreira Academy
Offers full-time studies, distance learning, in-service training projects and skills-driven community workshops. Full-time courses are enhanced by electives, giving students a leading edge upon entering the industry. Programmes: Certificate/ Diploma in Food Preparation and Cooking (3 years); Occupational Certificate: Chef (QCTO), Assistant Chef Skills Course (6 months) Accreditation: City & Guilds; QCTO; Cathsseta Campus: George, Western Cape Heads: Francois Ferreira; Denise Lindley Contacts: +27 44 884 0765 marketing@francoisferreira.com www.francoisferreira.com
Guvon Academy
Enhancing learning through guaranteed practical experience at Guvon Hotels and Spas. Empowering students to enrich the social, cultural, and economic vitality in the tourism and hospitality industries. Programmes: National Certificate and Diploma; National Certificates: Tourism; National Certificates: Hospitality & Catering Services; Occupational Certificate: Chef (Level 5); full-time, part-time and online Accreditation: QCTO, Chartered Institute of Tourism & Hospitality
Food & Beverage Institute (FBI) Offers qualifications in culinary arts, patisserie, accommodation service, reception and food and beverage services. Programmes: Advanced Culinary Arts (2 years); Patisserie Techniques (1 year); Hotel & Guesthouse Management (1 year); distance learning available; short skills courses. Accreditation: City & Guilds Campus: Bloemfontein, Free State Head: Lesley Jacobs
IMAGE COURTESY OF FRANCOIS FERREIRA ACADEMY
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FEATURE
SA; Confederation of Tourism and Hospitality (CTH) UK Campus: Johannesburg, Gauteng Head: Managing Principal Johann Oosthuizen Contacts: +27 11 568 4967 info@guvonacademy.co.za www.guvonacademy.co.za
Hedgehog’s Nest Culinary Institute (HCI)
Focus is on quality training; enrolling a maximum of nine students per year, with accommodation provided. Programmes: Advanced Diploma in Food Preparation and Cookery Supervision (3 years); Shorter 1 and 2-year Programmes Accreditation: City & Guilds Campus: Rustenburg, North West Head: Principal Pieter Germishuys Contacts: +27 82 663 7281/ +27 83 865 9585
hci@hedgehogsnest.co.za www.hedgehogsnest.co.za
HTA School of Culinary Art
Offers a number of internationally accredited programmes that will equip budding chefs with the skills to build a career in the challenging and globally competitive world of cuisine. Programmes: Full-time: Professional Cookery & Culinary Art Programme (2 years); Chef Foundation Programme (1 year); Patisserie Programme | Part-time: In-service Chef Apprenticeship Programmes (1 year, 2 years and 3 years); Patisserie Programme (1 year); on-site training and correctional coaching Accreditation: QCTO; City & Guilds; DHET pending Campus: Randburg, Gauteng Head: Founder Stephen Billingham
Contacts: +27 11 285 0916/37 enrol@htatrain.co.za www.htachefschool.co.za
Institute of Culinary Arts (ICA)
Offers comprehensive and specialised training in classic gastronomic principles, coupled with innovation and creativity. The ICA’s philosophy of excellence cultivates chefs with character to outlast trends. Programmes: Advanced Diploma in Culinary Arts & Pâtisserie specialising in a selection of subjects (3 years); Diploma in Culinary Arts & Advanced Cooking (2 years); Diploma in Culinary Arts & Advanced Pâtisserie (2 years). Accreditation: City & Guilds; CATHSSETA; QCTO Campus: Stellenbosch, Western Cape Head: Founder and Principal Letitia Prinsloo Contacts: +27 21 885 1414 info@icachef.co.za | www.icachef.co.za
CENTRAL UNIVERSITY
OF TECHNOLOGY, FREE STATE The Central University of Technology, Free State, offers opportunities at the forefront of hospitality.
The Faculty of Management Sciences Hotel School offers students a three-year Diploma in Hospitality Management, and a one-year BTech Degree through its Hotel School. The major modules offered in this programme are, Hospitality Management,
Hospitality Financial Management and Accommodation Management. In year two and three, students are placed in work-integrated learning for a six-month period at a number of national hotels and resorts. A qualification in Hospitality Management opens doors to worldwide career opportunities including hotel manager, F&B manager, restaurateur, chef, and many more.
Contacts:
Dr Dalene Crowther | Acting Head of Department Hotel School Email: dcrowthe@cut.ac.za Tel: +27 (0)51 507 3234 | Facebook: Hotel School CUT
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FEATURE
International Hotel School
Africa’s leading hotel and culinary school offers nationally and internationally recognised Diplomas and Higher Certificates from the International Hotel School; with real world work experience. Programmes: Culinary Arts Combined Programmes with various recognitions (2 years ); Culinary Arts Programmes with various recognitions; Patisserie Programme with City & Guild Recognition (1 years ); Traineeship (In-Service) Programme (2 years) | various Hospitality Management, Food and Beverage Management and Events Management Programmes Accreditation: DHET; CATHSSETA; QCTO, SAQA; City & Guilds; Confederation of Tourism and Hospitality (in partnership with Gordon Ramsay’s Tante Marie Culinary Academy) and American Hotel & Lodging Education Institute. Campuses: Cape Town, Western Cape; Westville, KwaZulu-Natal; Johannesburg and Pretoria, Gauteng Contacts: +27 31 536 6650 info@hotelschool.co.za www.hotelschool.co.za
Jackie Cameron School of Food & Wine
15 learners receive training from top chef Jackie Cameron and team. Emphasis on healthy and balanced
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lifestyles in the hospitality industry. This is a mentoring course; Jackie guarantees she will 100% find each student who graduates a job. Programmes: Internationally recognised Culinary Arts Diploma, Patisserie Diploma, Wine Spirit Education Trust (WSET) level 2 Award in wines and Spirits (QCF), together with QCTO, The Art of Handmade Artisanal Bread-making course, 16-part French Culinary Terminology & Language, 26-part Pastillage-Cake Icing, Intermediate First Aid-level Two, Fire Training and Fire Protection Course. Accreditation: WSET; City & Guilds; CATHSSETA; QCTO Campus: Hilton, KwaZulu-Natal Head: Jackie Cameron Contacts: +27 33 343 1784 +27 72 241 8421 jackie@jackiecameron.co.za www.jackiecameron.co.za
JHB Culinary & Pastry School
Offers students affordable, quality education with on-the-job training. As part of the curriculum, professional experience is a requirement with 30% theoretical training and 70% practical training. Programmes: Certificate in Food Preparation and Cooking (1 year full-time or 6-months part-time); Certificate in Introduction to Food Preparation (12 weeks); Certificate in Introduction to Patisserie (12 weeks) Accreditation: City & Guilds;
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FoodBev SETA; SAQA; QCTO Campus: Johannesburg, Gauteng Head: Kelvin and Jarlyne Joel Contacts: +27 11 024 5277 info@jcps.co.za / registration@ jcps.co.za | www.jcps.co.za
Legend Hospitality School
Legend Hospitality School is a standalone City & Guilds Centre and part of Legend Hospitality Group; with accredited skills programmes in food and beverage, food preparation, culinary arts and more. Programmes: International Hospitality Management Diploma full residency, day students on Certificate and Diploma level. Short courses and skills programmes also offered.
The exciting world of Hospitality, Chef and Tourism awaits! Full-time, Accredited Qualifications in: • National Diploma in Hospitality and Catering • Occupational Certificate: Chef (Level 5) • National Diploma in Tourism
011 568 4967 | info@guvonacademy.co.za |
GUARANTEED work integrated learning! at Guvon Hotels & Spas
@GuvonAcademy | www.guvonacademy.co.za
FEATURE
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Accreditation: City & Guilds; CATHSSETA, DHET, QCTO pending Campus: Pretoria, Gauteng (Soonto-be Online and Limpopo Campus) Head: Jolene Els Contacts: +27 12 735 9162/ +27 73 402 5008 lhs2@legendlodges.co.za www.legendhospitality.co.za/education www.legendhospitalityschool.co.za
Limpopo Chefs Academy
Offers a number of services that aren’t found in the area, such as training in wines and viticulture. The Academy is the number one choice for skills development for existing employees. Programmes: Grande Chef Qualification (Occupational Certificate: Chef) – 3 years with QCTO Qualification NQF Level 5. Professional Patisserie
Qualification (18 months, NQF Level 4). Full-time and part-time studies available on these and other courses, as well as in-service training and short skills courses. Accreditation: City & Guilds; QCTO Campuses: Mokopane and Polokwane Campuses, Limpopo Head: Director and Principal Tommie Hurter Contacts: +27 15 491 1226 +27 15 292 0102 info@limpopochefs.co.za www.limpopochefs.co.za
NDS Chefs Academy
Employs qualified lecturers with extensive experience and knowledge, plus in-depth and practical industry experience. We recruit graduates from different fields of study in line with the industries that the company operates in.
Programmes: National Certificate Junior Chef, Level 1 (1 year); Diploma Culinary Arts, Level 2 (2 years); Advance Diploma Supervisory Chef, Level 3 (3 years); various skills programmes and short courses Accreditation: City & Guilds Campus: Vereeniging, Gauteng Head: Queen Lebogang Lekotoko Contacts: +27 16 933 6045/ +27 71 179 0610 info@ndsacademy.co.za www.ndsacademy.co.za
NQtac Cape
Offers fully accredited hospitality training to hotels, lodges and game reserves in all provinces in SA, as well as Ghana, Namibia, Seychelles, Tanzania and Botswana. Professional cookery students become accomplished chefs through working in top kitchens for 16 months over a two-year period.
LIMPOPO CHEFS ACADEMY 2019 chef applications are open – apply today!
Do you want to become a professional chef and pursue your career locally or abroad? Apply online or visit your nearest campus today for our 2019 intake. International students are welcome, and study finance is available through FUNDI. Student accommodation is also available. Limpopo Chefs Academy is a City & Guilds approved centre, a SA Chefs Association training provider, and is QCTO compliant.
MOKOPANE CAMPUS: Address: 82 Rabe Street, Mokopane, 0600 Tel: +27 (0)15 491 1226
POLOKWANE CAMPUS: Address: 21 Sapphire Street, Superbia, Polokwane, 0699 Tel: +27 (0)15 292 0102 Find out more on: www.limpopochefs.co.za or email info@limpopochefs.co.za. WhatsApp: +27 (0)66 008 6821. Follow us on Facebook or Instagram @limpopochefsacademy, or Twitter @limpopochefs.
Programmes: Variety of courses, certificates and diplomas including Skills Proficiency Award in Basic Food Preparation and Cooking; Certificate in Food Preparation and Cooking/Culinary Arts; Diploma in Food Preparation and Culinary Arts; Diploma in Patisserie. Online tuition offered. Accreditation: City & Guilds; CATHSSETA Campus: George, Western Cape Contacts: +27 44 873 4771 +27 86 648 5352 irene@nqtac.co.za / lisa@nqtac.co.za www.nqtac.co.za
Olive Chef School
Instruction modules provide skills to handle the often stressful, yet highly rewarding atmosphere that is the modern kitchen. Programmes: Advanced Diploma of Culinary Arts (2 years) Accreditation: City &
Guilds and QCTO Campus: Bloemfontein, Free State Head: Owner and Principal Rinette Enslin Contacts: +27 83 264 2664 +27 51 436 0695 info@olivechefschool.co.za www.olivechefschool.co.za
Peermont Hotel School
Internationally recognised certificate in hospitality to become chefs, waitrons and housekeepers. Peermont Hotel School offers fully-funded opportunities to residents of Ekurhuleni and opens doors in hospitality. Programmes: Skills Proficiency Certificates with two months at Peermont Hotel School, and two months at Emperors Palace Accreditation: City & Guilds, CATHSSETA Campus: Ekurhuleni, Gauteng Contacts: +27 11 928 1080
info@peermonthotelschool.co.za www.peermonthotelschool.co.za
Prue Leith Chefs Academy
At the forefront of professional training for more than 21 years, developing some of the country’s top chefs, with high teaching standards, quality facilities, and passion for food and the hospitality industry. Programmes: Occupational Certificate: Chef (3 years); Introduction to Professional Cookery (1 year); ALMA - Professional Chef of Italian Cuisine (13 months); Professional Patisserie (18 months or 6 months for qualified chefs); Part-time and short courses available on various specialist topics. Accreditation: City & Guilds; CATHSSETA; QCTO; DHET Campus: Pretoria, Gauteng Head: MD Adele Stiehler–van der Westhuizen, Patron Prue Leith Contacts: www.prueleith.co.za
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THE SWISS HOTEL SCHOOL, SOUTH AFRICA
SWISS HOTEL SCHOOL,
THE SOUTH AFRICA
A Hospitality Management institution, celebrating 23 years in private higher education, SHS, is not your ordinary culinary school.
E
nrolling a small number of students each year, SHS quickly found favour with the Johannesburg hotel industry for the competence and “can-do” attitude of its students. The Swiss Hotel School launched its Chef Programme in late 2014, enrolling a small number of enthusiasts in the first of its modular courses. The Professional Chef Programme consists of a series of modules which can be challenged on a once-off basis or as part of a long-term career development process. Chef Students will learn in the classroom, in our purpose-built training kitchens, and through work exposure with our long-standing industry partners. For the school-leaver or persons entering the industry for the first time, either of the two Higher Certificates will be of interest. On successful completion, students may then: 1. Opt to join the industry in a junior chef or commis chef position (the school will help with this), or 2. Enrol in the other Higher Certificate, or 3. Enter an NQF level 6 qualification – either an Advanced Certificate or Diploma. Upon completion of the 2 certificates, a student may start their career and spend two or three years working and travelling, or they could take on
a 12-month international internship and gain valuable experience. Whichever the choice, the School will assist with placing students locally or internationally. The final element of the programme – currently being developed – is designed to take the experienced chef through a number of management disciplines in which the modern Executive Chef or Kitchen Manager is expected to demonstrate competence. Entry requirements for this qualification include an NQF level 5 Culinary Certificate and a minimum of 2 years’ experience in professional kitchens. The Swiss Hotel School boasts up-to-date equipment and facilities, and is ever-striving to improve the training environment for the student. • Training restaurant and bar seating 80 • Fully equipped hot/cold kitchen • Demonstration kitchen • Pastry kitchen • Computer training classroom equipped with current hardware and a range of propriety and industry specific software – fibre optic Wi-Fi feed. • In-house laundry room • Three large well-lit classrooms with ample space and air-conditioning • Boardroom • Conferencing facilities • Student lounge • Male and female changing rooms • On-premises student accommodation
We focus on meeting the needs of career-minded individuals whose medium-term goal is leadership or own-business opportunities. With a smaller set of learners, we can best equip each individual to achieve their goals for a career in the culinary arts.
Give us a call.
Tel: 011 789 9934/5 www.swisshotelschool.co.za
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FEATURE
SA Academy of Culinary Arts (SAACA)
A flexible and practical education system for students who aspire to become professional chefs, and for practicing professionals who wish to get a formal qualification and/ or strengthen their skills. Programmes: Diploma in Food Preparation and Cooking: Culinary Arts (1 year); Diploma in Food Preparation and Cooking: Pastry Arts (1 year); Grande Diploma (2 years); continued education Programmes Accreditation: City & Guilds Campus: Port Elizabeth, Eastern Cape
Head: Founder Ralph Gottschalk Contacts: +27 41 364 3377/ +27 76 263 2721 | info@saaca.co.za www.saaca.co.za
Head: Paul Hartmann Contacts: +27 21 447 3168 info@sachefsacademy.com www.sachefsacademy.com
SA Chefs Academy
School of Tourism & Hospitality, College of Business and Economics, University of Johannesburg
Offers practically intensive cooking courses with two hands-on classes for three hours every day. Classes are limited to 16 students to ensure proper knowledge transfer. Programmes: 1-year Professional Chef & Pastry Diploma; 6-month day release courses with: Certificate in Food Preparation and Cooking; Diploma in Food Preparation and Cooking, Diploma in Pastry Campus: Salt River, Cape Town, Western Cape
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Programmes: Diploma: Tourism Management; Advanced Diploma: Tourism Management (2020) (*replaces B-Tech Tourism Management); Bachelor’s Degree: Tourism Development and Management; BA Honours: Tourism Development; Diploma: Food and Beverage Operations; Advanced Diploma: Hospitality Operations Management (2020) (*replaces B-Tech Hospitality Management); Masters degrees, PhDs and short courses also available. Accreditation: DHET; Council for Higher Education; SAQA Campus: Johannesburg, Gauteng Head: Dr Diane Abrahams Contacts: Undergraduate Enquiries: +27 11 559 1595/ rakgadit@uj.ac.za | Postgraduate Enquiries: +27 11 559 1595/ janeshrin@uj.ac.za | www.uj.ac.za/sth
Sense of Taste Chef School
Sense of Taste’s ethos is very personable with strategic focus on each student. Only 20 students are accepted and nurtured in a safe and professional environment. New students must have an absolute love and passion for food. Programmes: 1 year Advanced Certificate in Classical Cookery; 2 year Diploma: Professional Chef Accreditation: City & Guilds; QCTO Campus: Cape Town, Western Cape Head: Co-Owner and Head Chef Peter Ayub Contacts:+27 82 337 6240 debbie@senseoftastechefschool.com www.senseoftastechefschool.com
SIGMACHEF
THE NAME SIGMACHEF WAS CONCEIVED BY MERGING THE ORGANISATION’S TARGET MARKET WITH A QUALITY PROGRAMME.
SIGMACHEF:
INNOVATIVE CHEFS WEAR A CUT ABOVE THE REST
T
he secret to the success of SigmaChefs excellent treasure trove of product and service offerings is a consequence of unleashing the power of human intellect and talent. They have done so by creating the conditions in which people can have their uniquely qualified minds brought to bear to service customers wants and needs. This way, leadership comes from everywhere in the organisation. Collaboration and practicing a model of a learning organisation are deeply entrenched in the organisation's culture and strategy.
MERGING ART AND SCIENCE
Mathematical scientist William Thompson stated, “I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind; it may be the beginning of
knowledge, but you have scarcely, in your thoughts, advanced to the stage of science, whatever the matter may be." ( May,1883). Simply put, SigmaChef promises to deliver consistent, quality culinary apparel products and services to its customers. The statistical representation of Six Sigma describes quantitatively how a process is performing. To achieve Six Sigma, a process must not produce more than 3.4 defects per million opportunities. A Six Sigma defect is defined as anything outside of customer specifications. A Six Sigma opportunity is then the total quantity of chances for a defect. Six Sigma is an exacting quality programme that, improves customers' experience, a measure of quality that strives for near perfection. SigmaChef applies Six Sigma diligently to derive the immense value of this disciplined, data-driven approach and methodology for eliminating defects in any process – from manufacturing to transactional, and from product
to service. At SigmaChef, Six Sigma is applied throughout the organisation for continuous improvement. The objective of the business is to ensure the highest levels of quality of offerings to customers and stakeholders.
CONTACT + 27 11 046 6664; +27 74 066 6444
info@SigmaChef.com www.SigmaChef.com 33 Amsterdam Ave (Cnr London Lane), Park Central, Selby, Johannesburg 2001 Postal: PostNet Suite #691, Private Bag X29, Gallo Manor 2052 @SigmaChef on Facebook, Instagram, Twitter, Pinterest
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FEATURE
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Silwood School of Cookery
With almost 55 years of recognition of its qualifications, Silwood awards the internationally accepted Silwood Grande Diplome after three years of training. Programmes: The full Silwood qualification is made up of three courses: Certificate Course (year 1); Diploma Course (year 2); and Grande Diplome (year 3). Silwood also offers a 1-year part-time Certificate in Patisserie. Silwood Grande Diplome graduates are eligible for UCT’s Postgrad Diploma in Entrepreneurship (Management). Accreditation: DHET, QCTO, City & Guilds, SACA Campus: Cape Town, Western Cape Head: Principal Alicia Wilkinson, Commanderie des Cordons Bleus de France Contacts: +27 21 686 4894/5 cooking@silwood.co.za www.silwood.co.za
Sondela Academy
Sondela creates develops students/graduates who are integrated into the workplace
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while studying. It applies a Work Integrated Learning (WIL) process; outcomes are combined with business processes in the workplace. Programmes: Food Preparation and Culinary Arts Diploma; Food Preparation and Culinary Arts Advanced Diploma; various hotel, lodge and resort management courses Accreditation: City & Guilds; CATHSSETA; ETDP-SETA Campus: Bela-Bela, Limpopo Contacts: +27 14 736 8860 info@sondelaacademy.net www.sondela.com
South West Gauteng Technical and Vocational Education and Training College
The College offers education and training, mostly in the FET band (NQF Level 2 to 4). Some programmes are offered in the Higher Education band i.e. the N4 to N6 levels. Programmes: Utility Studies include Tourism, Hospitality, Safety in Society, Primary Agriculture and Primary Health. With the distance learning and e-learning
mode, driven through the Technisa Campus in Randburg Accreditation: DHET, Umalasi and other SETAs Campuses: Molapo Campus, Soweto; 3 additional Soweto campuses; 2 Roodepoort campuses; 1 Randburg campus; a ‘Land Is Wealth’ Farm in Sterkfontein Contacts: +27 86 176 8849/ +27 11 527 8300/+27 10 140 7942 www.swgc.co.za
Steyns Culinary School
In this kitchen, Chef Maritha Steyn, Chef Suzanne and Chef Stephanie demonstrate and guide students in mastering basic cooking skills and more advanced techniques. Programmes: Certificate in Culinary Arts (QCTO Cooks Qualification) (12 months); Chef Qualification (36 months); Part-time course Level 1 and Level 2 (10 weeks each - not a full qualification) Accreditation: QCTO, City & Guilds Campus: Pretoria, Gauteng Head: Executive Chef Maritha Steyn Contacts: +27 12 362 5340 info@steynsculinaryschool.co.za www.steynsculinaryschool.co.za
CAPSICUM
EDUCATING A
NEW BREED OF
CHEFS WITH PASSION, GRIT AND FLAIR Being a chef isn’t a job - it’s a lifestyle. One filled with passion, goals and a need to experiment with culinary trends. A great chef strives to be the best at their craft, and never stops learning and pushing the boundaries. - A word from Chef Ashton
I
believe a recipe, in the Hot Kitchen, is a mere guideline to be experimented and expanded on - an opportunity for you to add of yourself to the recipe. In this way food will never be stagnant, but rather keep evolving and reaching new heights. I believe Capsicum breeds this culture in you as a chef, and also equips you to survive and thrive in this industry. It opens doors into different avenues and helps you to find your strengths as a chef in training.
THE LARGEST CHEF SCHOOL OF ITS KIND IN SOUTH AFRICA
As an internationally endorsed training partner for future chefs, we are committed to a strict code of ethics and embrace creativity and diversity. With a national footprint of six campuses that are strategically situated in major centres across South Africa, you can study on campus either full- or parttime and gain access to weekly lectures, practical demonstrations
ASHTON ROBERTSON, CORPORATE EXECUTIVE CHEF
INTERNATIONALLY RECOGNISED COURSES At Capsicum Culinary Studio you can
and skills applications in a fully equipped, professional environment.
EDUCATIONAL PHILOSOPHY
We believe that commitment to excellence and training is essential for students in search of high-level positions in a competitive industry. Capsicum aims to enrich and empower each student's culinary ability from a foundation level through to senior management, with purpose-built training facilities that foster a creative and challenging learning environment. As our students learn from and collaborate with talented chef lecturers who have experience working in world-class establishments and are provided with placements during their studies, they are given first-hand experience as to how the professional environment operates. This approach also allows for networking and mentoring opportunities with leading professionals, beyond the walls of the classroom. We encourage our students to partake in food events and competitions in order to broaden their experiences.
work towards receiving locally and internationally recognised qualifications. Our accreditations means that we offer and certify competency, authority and credibility through each of our programmes. The accrediting bodies we are registered with provide the curriculum requirements, as well as quality-checking our teaching and training processes whilst setting and assessing final exams. Capsicum is registered with QCTO, CATHSSETA, City & Guilds, and Worldchefs.
COURSES Professional Cookery Programme (1 year) Patisserie Programme (1 year) Chef Prgramme (3 years)
CONTACT DETAILS info@capsicumcooking.co.za www.capsicumcooking.com 086 111 CHEF (2433)
OUR CAMPUSES: Boksburg, Cape Town, Durban, Johannesburg, Pretoria and Port Elizabeth.
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FEATURE
The Chef School for Food & Wine
Programmes: International Certificate in General Cooking (1 year); International Diploma in Food Preparation and Culinary Arts (2 years); Advanced Diploma in Food Preparation (1 year part-time) Accreditation: City & Guilds Campus: Johannesburg, Gauteng Contacts: +27 82 688 8980 www.thechefschoolsa.com
The Fusion Cooking School
Paul Bocuse Worldwide Alliance Campus: Paarl, Western Cape Head: Owner/Director Rebecca Hurst Contacts: +27 74 147 0801 rebecca@thehurstcampus.co.za www.thehurstcampus.co.za
The Hurst Campus
The Private Hotel School
A home from home for students on its campus; includes a conference facility, bakery and restaurant. Top graduates can apply to attend the 14-week summer programme at the Institut Paul Bocuse in Lyon, France. Programmes: 3-year Occupational Certificate Chef Qualification (QCTO) Accreditation: Registered as a Private College with the Department of Education, Skills Development Provider for QCTO; Global Member of the Institut
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PHOTO BY KAMIL KALBARCZYK ON UNSPLASH
An intimate, hands-on boutique approach to culinary training, with a proven track record of successful graduates, both at home and abroad, including many becoming head and executive chefs. Programmes: Full-time: International Commis-Chef Cook Programme (18 months); International Grande Chef de Partie Programme (3 years) | Part-time: City & Guilds Certificate in Food Preparation & Cooking (level 1, 7 months); City & Guilds Diploma in Patisserie (level 2, 7 months); various skills programmes. Accreditation: QCTO; City & Guilds Campus: Durban, KwaZulu-Natal Head: Shaun Smith and Caryn England Contacts: +27 31 202 6200 info@fusioncooking.co.za www.fusioncooking.co.za
Combines innovative and leadingedge instruction with sound practical training and knowledge of the hospitality industry. It allows students to complete an optional third year in the USA. Programmes: Diploma in Event Management (3 years); Occupational Chef Certificate (3 years); a selection of Higher and Advanced Certificates; Advanced Diploma in Hospitality Education (1 year full-time; 2 years distance learning); a variety of enrichment modules (6 months)
Accreditation: DHET; City & Guilds; delete QCTO; SAQA; NQF; American Hospitality Academy- International Hotel Management Schools (AHA-IHMS) Campus: Stellenbosch, Western Cape; Rosebank, Gauteng Head: Erika Theron Contacts: (Stellenbosch) +27 21 881 3792 | (Rosebank) +27 11 234 1896 info@privatehotelschool.co.za www.privatehotelschool.com
The Professional Cooking Academy
A dynamic approach to training, with a combination of hands-on, practical classes underpinned by sound, theoretical content. Offering one-year as well as twoyear professional chef programmes, with at least 50% of class time spent on practical subjects.
FEATURE
COURTESY OF THE SWISS HOTEL SCHOOL
Programmes: Certificate in Professional Cooking (1 year); Diploma in Professional Cooking (2 years) Accreditation: City & Guilds & QCTO Campus: Rustenburg, North West Contacts: +27 71 214 3557 info@cookingacademy.co.za www.cookingacademy.co.za
The Swiss Hotel School
The Swiss Hotel School’s curriculum and educational philosophy was modelled on that of the Hotel School Belvoirpark in Zurich where Founder Jürg Vontobel had been director for 10 years. Programmes: Hospitality Management Programme (3 years); Professional Chef Programme (2 years + 1 year in industry) Accreditation: City & Guilds; CHE; DHET; NQF Campus: Johannesburg, Gauteng Head: Nicholas S. Martin Contacts: +27 11 789 9934/5/6 marketing@swisshotelschool.co.za www.swisshotelschool.co.za
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The Swiss Education Group
The largest Private Hospitality Educator in Switzerland, with five schools across seven campuses, and over 6 500 students from 111 countries within the current student body. Diverse international experience in French and German speaking regions of Switzerland. Schools: 1. Hotel of Institute MontreuxHospitality & Business 2. Cesar Ritz Colleges Switzerland- Hospitality, Tourism & Entrepreneurship 3. IHTTI School of Hotel ManagementHospitality & Design 4. Swiss Hotel Management SchoolHospitality, Events Resorts & Spa 5. Culinary Arts Academy Switzerland- Culinary, Pastry Chocolate Arts Accreditation: University of Derby (UK) and Washington State University. Campuses: Montreux – Hotel of Institute Montreux; Le Bouveret – Culinary Arts Academy & Cesar Ritz Colleges Switzerland; Caux –
Swiss Hotel Management School; Leysin – Swiss Hotel Management School; Brig – Cesar Ritz Colleges Switzerland; Lucerne – Culinary Arts Academy; Neuchatel – IHTTI School of Management Contacts: +27 11 870 4268 judy@swisseducationsa.com / brandon@swiseducationsa.com www.swisseducation.com
The Tourism and Business Institute of Southern Africa (TTBISA)
With facilities for over 150 students, TTBISA features lecturers respected in the industry who bring their expertise and experience to the various curricula. Programmes: National Certificate: Professional Cookery, Food and Beverage, Accommodation Service, Fast Food and other National Certificate options (1 year). Accredited short courses ranging from 6 months to 30 days, various accredited Food Safety courses, and nonaccredited short courses in food preparation and related skills
FEATURE
Accreditation: CATHSSETA; FoodBev SETA; WR SETA, Services SETA Campus: Cape Town, Western Cape Head: CEO and Principal Rahman Murtuza Contacts: +27 21 448 5432/3 info@ttbisa.co.za | www.ttbisa.co.za
University of Pretoria, Department of Consumer and Food Science
The Department of Consumer Science and the Department of Food Science merged on 1 November 2017 to become the Department of Consumer and Food Science. Programmes: Bachelor Degrees in Hospitality Management and Food Retail Management; BSc Degree in Food Science; BSc Degree in Nutrition; BSc Degree in Culinary Sciences (all 4 years) Accreditation: DHET; CHE; SAQA; NQF Campus: Pretoria, Gauteng Head: Prof Elna Buys Contacts: +27 12 420 2531 consumer.food@up.ac.za www.up.ac.za/academic/natural
Vaal University of Technology
The Faculty of Human Sciences is committed to the development, education and empowerment of communities, and is an excellent research and knowledge partner for post-graduate fellows and students alike. Programmes: Various Hospitality Management courses, including Diploma: Food Service Management; B Tech: Food and Beverage Management; M Tech: Food and Beverage Management; M Tech: Food Services Management; D Tech: Food Service Management. Accreditation: NDET Campus: Vanderbijlpark, Gauteng Head: Prof Riana van der Bank Contacts: +27 16 950 9279 portiag@vut.ac.za | www.vut.ac.za
Waterberg TVET College
Training students to prepare food in a fully equipped industry-related kitchen, and receive training in laundry, servicing of bedrooms, waiting, customer services in the reception area and stock keeping. Programmes: NCV Hospitality and Tourism programmes (1 year per level); part-time
City & Guilds Certificate (6 months), Diploma (2 years) and Advanced Diploma (2 years) Accreditation: DHET; City & Guilds Campus: Mokopane, Limpopo Contacts: +27 15 492 9000 | www.waterbergcollege.co.za
West Coast Chef School
A small, intimate culinary school that is City & Guilds International approved and accredited. Programmes: Internationally approved culinary arts and Hospitality management programmes. Accreditation: City & Guilds, ITH, Highfield & QCTO Campus: Club Mykonos Marina, Langebaan, Western Cape Head: Fransa Mouton Contacts: +27 22 772 0358 fransa@westcoastchefschool.co.za/ Roy@westcoastchefschool.co.za www.westcoastchefschool.co.za
Westcol TVET College
CONOR SAMUEL VIA UNSPLASH
Westcol enjoys accreditation by City & Guilds for the Certificate, Diploma Food Preparation and Cooking and Advanced Diploma in Food Preparation and Supervisory Skills. Programmes: Randfontein Campus: N4-N6 and City & Guilds qualifications (3 years); Carletonville Campus: N4-N6 only (18 months) Accreditation: NDET; City & Guilds Campus: Randfontein and Carletonville Head: Principal Louis Coetzer Contacts: +27 86 193 7826 info@westcol.co.za | www.westcol.co.za Attention readers: Information in this directory has been compiled to serve as a guide. Every effort has been made to ensure the details contained herein are correct; please contacts the schools directly for more information. Not all schools listed here are members of the SA Chefs Association. Please Contacts SA Chef regarding errors or omissions.
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WATERBERG TVET COLLEGE
WATERBERG TVET COLLEGE Regional WorldSkills Competition hosted by Waterberg TVET College.
T
he Waterberg TVET College prides itself in the offering of quality training and education. The College offers National Certificate Vocational (NCV) Programmes (Level 2 – Level 4), Report 191 in Engineering ( N1-N3) and Business Studies N4-N6 and various Occupational Programmes. The Programmes offered at the College link directly to the list of scarce skills as identified by the Department of Higher Education (DHET). The NCV Programmes are designed to provide both theory and practical experience in a particular vocational field. To address skills shortages, Waterberg TVET College built a Hotel School in Mokopane town, which has been operational since 10 January 2011. The facility is used for training purposes but also functions as a business, catering and meetings venue for both internal and external clients. The Hotel School is a registered member of South Africa Chefs Association (SACA) and an approved City and Guilds training site. In order to assist learners in realising the international opportunities that are available
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for them, the College participated in the 2017/2018 WorldSkills Competitions in cooking skills and restaurant service. Cooking skills ended up at the regional level whereas restaurant skills had two participants (Junce Molomo and Michael Mahlangu) representing Limpopo at the national competitions. Keeping up the momentum, we registered for the 2018/2019 WorldSkills Competitions. The competition attracted great student numbers but some were disqualified through the age restriction. It was hosted by Waterberg TVET College over the course of two days from 17-18 October 2018. The hotel school hosted competitors from The Limpopo Chefs Academy as well as students from Waterberg TVET College. The event had four participants, of which three were from Waterberg TVET College and one from Limpopo Chefs Academy, who made it through to the National WorldSkills Competition. This will be held in Durban in February 2019, in preparation for the international competitions in Karzan, Russia. The activities for the competitions encompassed poultry fabrication or deboning, prawn preparation
and starter, main course and dessert set-up. Competitors for the restaurant were judged on folding ten napkins in a variety of ways, how to box a table without pins, cocktail preparations, identifying alcoholic spirits by way of smell only, and fine dining simulation. The participation of learners in the competition always bring about a professional behaviour that encompasses personal aspects. The incredible professional growth in learners participating in the competition is encouraging. These type of competitions have put a footprint of TVET Colleges in contributing towards skills development in the country. The college is proud of the winners and anticipate good performance in the upcoming national competitions.
For more info contact:
015 492 9000 marketing@waterbergcollege.co.za www.waterbergcollege.co.za FollowWaterberg us on Facebook TVET College Logo Specifications - Full Colour Breakdown
TVET COLLEGE
FEATURE
FRANCOIS FERREIRA
KNOW YOUR PASSION Dream it! Follow it! Live It! Do you love hanging around the kitchen helping prepare the family meal? Take your passion to the next level by training to be a qualified chef at the Francois Ferreira Academy in George. The school has built up an excellent reputation for training chefs, and our graduates are highly sought after both locally and internationally. The newly built state-of-the-art Masterchefstyled training premises in the beautiful Garden Route enables students to live out their creativity and become exceptional chefs. T: +27 44 884 0765 - Liezle E: marketing@francoisferreira.com W. www.francoisferreira.com
EXCELLENCE IN CULINARY ART AND HOSPITALITY TRAINING
HOTEL STAFF
Since 1975 Hotel Staff has been a full service, personnel placement agency, specialising in the recruitment of qualified personnel for the Hospitality and allied industries. We are the most well known specialised Hospitality, Food & Beverage and Lodge Recruitment Company in South Africa with a growing reach across Africa In collaboration, we manage National and International recruitment, and our consultants and agents have been selected from the Hospitality Industry for their knowledge and experience in actual operations, which, in turn, provides great support to our clients in assisting them with their recruitment needs. T: + +27 11 782 3002 E: jhb@hotel-staff.co.za W. www.hotelstaff.co.za
JUST DIVINE
Just Divine is the Management Company running the operations of Totally Kosher and Amaanah Quality Foods. We are the market leaders in religious-based foods. Totally Kosher and Amaanah are Kosher and Halaal certified, with a particular focus on hotels, restaurants, game lodges, large corporations and retailers. We specialise in top quality, pre-plated meals, meal components and vegan and allergen free meals. T: +27 11 430 1940 +27 861 567 437 E: info@justdivine.co.za info@totallykosher.co.za info@aqf.co.za W. www.justdivine.co.za www.totallykosher.co.za www.aqf.co.za
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NEWS
AWARDS, GRADUATIONS AND CELEBRATIONS GALORE!
SA Chefs members have been busy. Here is an overview of what’s been happening across the regions and country.
JAMES KHOZA, PRESIDENT OF SA CHEFS
HEINZ BRUNNER, KAREN BORAIN, LINDIWE SANGWENI-SIDDO, GILBERT LEBEA, GILLIAN SAUNDERS, JAMES KHOZA AND STEPHEN BILLINGHAM
PRESIDENT’S AWARDS 2018
President’s Awards 2018 recipients (in alphabetical order):
The second, bi-annual President’s Awards were bestowed on eight recipients at a gala dinner at Holiday Inn Sandton on 28 September. The President’s Awards are bestowed at the discretion of the president of SA Chefs and this year marked one of the last official duties of outgoing President Stephen Billingham. Newly elected President James Khoza, the first homegrown, black president to lead the Association in its 44-year history, was welcomed by a praise singer and traditional musicians, marking the end of Heritage Month. Honorary presidents Manfred Muellers and Heinz Brunner attended, along with top professionals and chefs within industry.
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• Clifford Ross, recently retired CEO of City Lodge Hotel Group and veteran hotelier responsible for directing, guiding and interacting with some of the most successful people and businesses in the hospitality industry (award accepted in absentia) • Gilbert Lebea, previously Assistant Lecturer in Mass Catering at the School of Tourism and Hospitality and prior to that, a cook in the main kitchen at the Hotel School Hostel in Smit Street • Gillian Saunders, Special Advisor to the Minister of Tourism and previously Deputy CEO, Head of Advisory Services and Global
Leader for hospitality and tourism at Grant Thornton • Lindiwe Sangweni-Siddo, Chief Operations Officer of City Lodge Hotel Group, Director and shareholder of the Soweto Hotel and Conference Centre, and member of advisory and educational boards • Peter Dalzell, Tsebo Solutions Group Head of Learning and Development, responsible for the development of some 40 000 staff across four sectors and three SETAs (award accepted in absentia) • Dr Reinie Mornet, veteran hotelier and past Director of the Technikon of Witwatersrand Hotel School, which relocated and was renamed the School
NEWS
ALL IMAGES © VISUAL FEAST GROUP
STEPHEN BILLINGHAM AND GILBERT LEBEA
of Tourism and Hospitality at the University of Johannesburg (award accepted in absentia) • Sharmaine Dixon aka Chef Dixie, Chef, Lecturer and Entrepreneur,
dedicated to inspiring others and ensuring excellence in everything they do to improve and shape the hospitality industry. The five-course dinner, plus
and past owner of 1000 Hills Chefs School in KwaZulu-Natal (award accepted in absentia) • Vijay Loosen, National Sales and Marketing Director of Sir Fruit, and veteran retailer to the hospitality industry The bi-annual awards are made to only a handful of individuals who have had a far-reaching impact on South Africa’s culinary and hospitality landscape. Criteria include 25+ years of service
canapes and cheese board, were prepared by a number of chefs and chairpersons from select SA Chefs regional committees as well as students. Sponsors included (in alphabetic order): BCE, BidFood, Distell, Fisherman’s Deli, Holiday Inn, JLA Branded, KEE Ingredient, La Marina Foods, Nomageba Meats, Protea Hotels, SA Bakers Association, Sir Fruit, Sun City, Sun International, Sun Time Square, Tiger Brands, Tsogo Sun, Turn n Slice, and Unilever Food Solutions.
STEPHEN BILLINGHAM, GLENN MCGINN AND THOMAS OVERBECK
STEPHEN BILLINGHAM AND LINDIWE SANGWENI-SIDDO
GO TO OUR FACEBOOK PAGE to catch up on all the news, demos and photos you may have missed @sachefsassociation
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NEWS
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NYCTP GRADUATIONS
It’s graduation season at culinary schools across the country and the NYCTP learners have done very well. Some 551 learners from 24 culinary schools graduated and received their certificates from Deputy Minister of Tourism Elizabeth Thabethe. Numbers of graduates per province are: Gauteng 138; North West 41; Eastern Cape 47; Western Cape 61; KwaZulu-Natal 79; Limpopo 118; Mpumalanga 28; Northern Cape 10 and Free State 29. Top learners in each school, province and level were acknowledged, and the three top learners overall were: • Leonara Kemp (Certificate) from François Ferreira Academy (Western Cape) • Joyce Moabi (Diploma) from Royal Bafokeng Hotel School (North West) • Ntokozo Zondi (Pastry) from 1000 Hills Chef School (KwaZulu-Natal) Deputy Minister Thabethe said, “This programme is talking to the nation’s needs and it’s addressing the issues of unemployment. Make
38
use of this wonderful opportunity the government provided for you. You are living the legacy of Nelson Mandela and Mama Albertina Sisulu because they were fostering education.” Past President Stephen Billingham was honoured by the National Department of Tourism with a prestigious patronage award for his work is setting up and guiding the NYCTP programme to success. Graduating student Leonara “Debbie” Kemp from François Ferreira Academy (FFA) in George said in her speech: “To be a cook, you have to have a love of the good, a love of hard work, and a love of creating. These beautiful words were said by Julia Child. For the past year of cooking with the NYCTP class, I have come to realise a few things: people can taste the attitude in which food has been prepared. • Food is nostalgic and witty: ‘That spaghetti bolognaise totally reminds me of what my mom used to make,’ or ‘It reminds me of that one time...’
• It can taste like relaxation: ‘That crème brûlée just hit the spot after a long day and at the end of a good meal.’ • It can taste like love and comfort: ‘The last time you had a family dinner, saw your siblings or even just in the company of friends’ or ‘popcorn and a movie with that special person.’ • Or on our down moments it tastes like frustration or defeat: ‘I didn’t do good enough today’ or ‘It was a bad day in this kitchen.’ “Luckily for all of us, we have the François Ferreira Academy to guide us through the pitfalls, emotions and victories of becoming young chefs.” She added, “This journey of ours has just begun, and with the support of all of our teachers, lecturers and staff from FFA and thanking NYCTP, SA Chefs and the National Department of Tourism for making our dreams a reality. On behalf of our first year class, we say thank you, and hope you are as proud of us as we are of ourselves.”
NEWS
LIMPOPO COMMITTEE CONNECTS WITH COMMUNITY Tommie Hurter, owner of Limpopo Chefs Academy and chairperson of the Limpopo Committee, and his team including vice chairperson Kelly Fowlds, have found exciting ways to connect with their community. The committee organised a Chef’s Table four-course wine paired dinner at their Polokwane Campus on 27 October 2018. Funds raised will go to the SA Chefs Association Limpopo Committee for Skills Development, Community Upliftment and Adopt A School project. They also hosted the SA Chefs Culinary Theatre at the Taste of Tzaneen Festival at the Fairview Hotel from 2 to 3 November 2018. SA Chefs vice president and ambassador for Lucky Star, Kabelo Segone, made an appearance and impressed visitors with his take on tacos with a twist.
HTA IN THE NEWS
HTA School of Culinary Art held its third Legacy Young Chef Competition, originally conceptualised by Principal, Chef Carien van Tonder, on 15 September 2018. The winner of this year’s competition is Anelisiwe Ntamo, with Brandon Birney in second place and Kerry Baird coming third. Fellow finalists included Junior Kotane, Keamogetswe Moloto, Maria Ngakane, Megan Ball and Monique Nuttall. All eight finalists are full-time students about to complete their final year in the Two Year Full-Time Programme at HTA. They were chosen for their overall performance and marks practically and theoretically over a total of two
years. The competition was followed by a cocktail event that was attended by around 80 industry professionals, family members and sponsors. In other news, HTA School of Culinary Art has expanded to include a new Culinary Theatre, says Founder and SA Chefs past President Stephen Billingham. The school now has the capacity to accommodate a further 40 people on campus. “The Culinary Theatre has a wide variety of uses such as demonstrations, food styling and food photography, product launches, workshops and lectures. All presentations are viewed via a wireless high-definition camera and projector. The Culinary Theatre is probably the first culinary school to pay tribute to the top 100 chefs in South Africa that have participated in the evolution of the industry over five decades on its Signatures portrait wall. It is also the first kitchen within HTA that has been fitted with Pro-Boards,” Stephen explains.
HTA
ADELE STIEHLER-VAN DER WESTHUIZEN
NEW MD FOR PRUE LEITH
Managing Director of Prue Leith Group, Anthony Roberts, left the school at the end of September after 11 years to move with his family to the Cape. Taking over the role of MD is Adele Stiehler-van der Westhuizen, previously Group Executive Chef. She has worked alongside Anthony throughout his time with the Group. Chairman Tiny Barnetson says, “We are indeed grateful to Anthony for the leadership he has displayed in ensuring that the Prue Leith Group has expanded and innovated during his tenure, and that our high standards have been maintained, resulting in the Academy being rated as the premier culinary academy in the country.” He adds, “Adele’s qualifications, experience, creative ability, knowledge of the industry and industry connections are remarkably appropriate for the position that we need to fill. Quite frankly, we could not have designed a better candidate.” (continued on page 58)
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FEATURE
IMAGE COURTESY OF CAPSICUM CULINARY STUDIO
KITCHEN 911 Cuts, scalds, strains, scrapes, burns, bruises, blisters and breaks – professional kitchens are potentially hazardous workplaces for chefs every day. Susan Reynard examines some of the challenges and solutions.
T
he profession and daily workings of a chef exposes us to many health and safety challenges in a kitchen. Equipment used is often mistreated due to work pressures, fatigue or sometimes a severe lack of common sense or experience. Equipment malfunction can also play a role. This according to JaneTherese Mulry, Executive Chef at Saxon Hotel, Villas and Spa.
CONSULT THE EXPERTS
HSE Matters is a company focused on Occupational Health and Safety compliance, implementation and legal requirements, plus training and investigating incidences for a range of companies. Subsidiary HSE Hospitality applies this specialist knowledge to the
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food and hospitality industry, including the implementation of ISO22000 and Hazard Analysis Critical Control Points (HACCP). It was founded by Liesl and Alistair Esau, who is also Vice President of SA Chefs. Liesl says, “First World countries such as the UK and Australia place a lot of emphasis on food and hospitality health and safety in terms of the food aspect and environment, and the health and safety of the people working in the industry. With the recent listeriosis outbreak, the light of food safety has been placed back on food processing plants, its health and safety, and the elements of food quality.” She adds, “In my experience, when it comes to food and catering, the industry recognises that health and safety is important for the
good functioning of the kitchen and for good prepared food for the customer. However, sometimes those in industry are not sure how to proactively identify hazards and through risk management eliminate before incidents happen – sometimes there are more reactive attempts rather than prevention.” Alistair says that the hospitality industry is aware that the health and safety of guests is paramount and has good measures in place to avoid injury to patrons. However, sometimes staff safety and wastage, which has an environmental impact, is given less emphasis. “Through our experience and having travelled the world, we have recognised that emergency management within the South African hospitality sectors can be improved greatly.”
FEATURE
TRAIN SAFER CHEFS
Hospitality staff begin their safety training at college or university. We asked Candice Adams, Rosebank Campus Principal of Capsicum Culinary Studio, to discuss key safety training of young chefs at Capsicum:
TRAINING INCLUDES HOW
There are two main components that factor into kitchen safety:
AID AND FIREFIGHTING.
1. Safety at work: Physical hazards and risks present in the kitchen, how to identify them, how to control them, how to rectify them. Considering the risk present in kitchens due to the multitude of hazards ranging from knives, machinery and sharp tools to slippery floors, spillages and gas leakages,
TO REACT TO SITUATIONS WHERE AN ACCIDENT HAS OCCURRED, INCLUDING BASIC FIRST
safety is the most important factor in any chef’s training and is the first thing they are trained on. Training is thorough and covers everything from how to lift heavy objects safely right through to the management of risks associated with the hazards present in the kitchen. Training also includes how to react to
situations where an accident has occurred, including basic first aid and firefighting. 2. Food Safety: Safety of the food and ingredients that chefs are preparing. We have the risk of food becoming contaminated through a range of potential hazards including bacterial, viral, physical and chemical contamination of food. This training is also critical to any chef’s career and is a prerequisite to entering the kitchen. Students are trained on the biology of microorganisms and how contamination occurs, how to manage and control the risk, and the industry-accepted good practice standards to protect themselves, fellow team members and customers alike.
Absolute PORK PERFECTION Our state-of-the-art facilities are FSSC22000 certified, underlying our unyielding priority to food safety, technical excellence and superior quality.
ACCREDITED FACILITIES FOR THE SAFEST, TASTIEST SOUTH AFRICAN PORK! FOR FURTHER INFORMATION CONTACT LYNCA MEATS, TODAY
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Our one-of-a-kind deboning facility follows ESS-Food’s internationally specified code for deboning, ensuring a consistent and fit-for-purpose cut.
FEATURE
KITCHEN CALAMITIES
forcing the lid off and contents
Chefs like to say, “What happens in the
can easily burn chefs’ faces or hands.
kitchen stays in the kitchen!” However,
Depending on what is
the kinds of injuries suffered highlight
placed inside, the burns can be
the importance of correct training,
third degree, burning through
procedures, first aid kits, basic first
layers of skin on facial areas or arms.
aid skills, fire extinguishers, workflow,
Chefs are often caught
workwear, signage, mentoring of
putting wood spoons or equipment
juniors, and equipment knowledge.
inside blenders to help with the
Some injuries happen in a split second,
mixing of ingredients; this is another
like exploding oil, burns and cuts;
no-no where injuries happen.”
others, like knee, foot, shoulder and back injuries, occur after many years of what is essentially a physically
• MALFUNCTION OF EQUIPMENT:
taxing career.
“Constant monitoring of deep fryers to ensuring thermostats are working.
Jane-Therese Mulry, Executive Chef
Heating oil in woks. Oil is a dangerous
at Saxon Hotel, Villas and Spa offers
commodity and once reaching flash
some safety tips:
point, it can suddenly ignite. Having
• BUTTER BEING PLACED IN POTS ON STOVE TOPS TO CLARIFY:
correct training and remaining calm are the secrets to ensuring and limiting damage to surrounding equipment, and staff.”
“As we are aware it takes time to clarify and constant monitoring. Butter boiling over and igniting
• KNIVES:
entire stove tops, forcing use of
“Using correct knives for the correct
extinguishers and fire blankets
job is important. A bread knife is used
mid service.”
for cutting bread, not filleting fish. Mistakes can
• GRAVITY SLICERS AND HAND-HELD JAPANESE OR FRENCH MANDOLINS: “These
happen and injuries occur.” Terence Hay, Group Chef for Bidvest,
items are very sharp and high
who says in his experience
concentration levels are needed
as a chef in many kitchens, these
when using. There are security
are the kinds of incident reports one
measures in place on the
can expect:
machines to ensure safety but
•
Slipped and fell
due to a number of reasons
•
Burned by hot oil splashes
these are not always observed
•
Knife slipped cutting fingers and hand
or adhered to, causing loss of fingernails, and fingers.”
• BLENDERS, ROBOT COUPES, THERMOMIXERS: “Puréeing or blending of hot
•
Poorly stacked stock falling on chefs
•
Bumping heads on sharp-edged equipment during cleaning
•
Burns from hot surfaces
•
Cutting hands on broken crockery in the sink
ingredients. When lids are placed on these machines pressure
•
or holding the lid, when turned
•
Straining knees while working
on liquids force the lid to lift,
•
Foot injuries from not wearing
projecting the contents up,
42
Bumping feet, ankles and legs when moving heavy trolleys or equipment
builds, and if one is not watching
safety shoes
“We classify hazards according to the risk involved – a hazard is any source of potential damage, harm or adverse health effects on something or someone. Risk refers to the likelihood of the hazard’s potential to cause harm,” Candice explains.
HAVING CORRECT TRAINING AND REMAINING CALM ARE THE SECRETS TO ENSURING AND LIMITING DAMAGE TO SURROUNDING EQUIPMENT AND STAFF.
FEATURE
© RAWPIXEL VIA UNSPLASH
“With this in mind, the hazards that cause harm most commonly include knives and sharp equipment that result in cuts, lesions, and burns caused by heat from various sources in the kitchen. Also common are slips, trips and falls, which often result in pulled muscles, sprains, broken bones and abrasions, and may be a result of not wearing the correct shoes, bad housekeeping (i.e. pathways and passages obstructed) as well as unsafe behaviour such as running.”
EMERGENCY PROTOCOL
Every business is different and each establishment has its own emergency policy, but there is a general formula followed, says Candice. “Most chefs have a good understanding of basic first aid knowledge, which assists greatly
in quick, efficient reactions to accidents in the kitchen. First aid is imperative to avoiding further damage to persons involved in accidents and can save lives,” she adds. In serious cases which cannot be resolved on site: 1. Call emergency services 2. Call the first aid representative if you are not one yourself 3. Check the immediate area for signs of danger and remove or control it if safe to do so 4. Do not move the casualty unless in a life-threatening situation as it can result in further damage 5. Administer first aid until emergency services arrive 6. Notify supervisors, management and security 7. Follow the instructions of emergency service personnel 8. Complete an incident report
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FEATURE
While all chefs at Capsicum are exposed to basic first aid as part of their safety training, Candice recommends that every chef, from students to qualified chefs, undergo a Level One first aid certification through an accredited company. She also recommends: 1. Staff must be inducted properly into the premises and their section 2. Provide training for staff on safety and food safety and the risks associated 3. Personal protective equipment training and provision thereof should be a priority and correct use must be enforced 4. Risk management practices should be implemented and appropriate standard operating procedures should be developed
WORKWEAR FOR WINNERS
“Serious injury or debilitated health pursuant to years of ignoring functionally suitable footwear, apparel, and protective wear is not a zero-sum game, your loss of health or disability due to injury is not equal to the financial benefit that health care and medical institutions reap, you cannot put a price on your health and wellbeing. Accidents always occur when it is the furthermost notion in our minds. Wearing the correct apparel and protective wear goes a long way to providing the requisite protection to injury and abating detrimental health issues that only gravely manifest after many years on the job, often leaving symptomatic treatment of ailments as the only option. Contrariwise, surgery is often the remedial action required to address the years of abuse the body has endured.
SigmaChef is a leading supplier of chef uniforms and apparel and sponsor of the Olympic Culinary Team. General Manager, David Myers, discusses the role of clothing in avoiding injury. “Apathy in relation to Health and Safety Best Practices is the start of the camel’s nose under the tent in many respects. Whether considering Health and Safety from the perspective of an employee, self-employed person or leaders of large corporate organizations. Grandiloquence and lip-service have no place in occupational health and safety (OHS) policies nor impartiality from any individual comprising brigades. The industrial kitchen particularly is a kaleidoscope of activity and potential accidents and injury can occur despite adherence to the best-laid policies and implementation of obligatory procedures, systems, and preventative measures. The industrial kitchen can be an unforgiving environment.
SIGMACHEF UNIFORMS
44
WEARING THE CORRECT APPAREL AND PROTECTIVE WEAR GOES A LONG WAY TO PROVIDING THE REQUISITE PROTECTION TO INJURY AND ABATING DETRIMENTAL HEALTH ISSUES THAT ONLY GRAVELY MANIFEST AFTER MANY YEARS ON THE JOB.
FEATURE
CAROLINE ATTWOOD VIA UNSPLASH
BRAND
“Now, accidents happen and the consequence of these accidents generally present themselves immediately. There is, however, also, the creeper effect on health. In the kitchen, brigades are on their feet the whole day and often have to work double shifts — placing more strain on the body. Ergonomically speaking, wearing the incorrect
shoe, poor workspace layout and bad posture, to mention a few concerns, will have effects on your health in the long term. Wearing the incorrect shoe will not only result in serious foot ailments in one’s later years but also result in permanent leg and back conditions. “Moreover, there are tangible benefits apart from just trying
to avoid injury and health issues. Think for a moment: if you are comfortable, and feel safe, you will be more productive, efficient, creative. Less injury or pain and increased comfort by way of using the correct protective attire means less absenteeism; good for the individual seeking to cement their career and good for business owners.”
Mpact is a leading producer of rigid plastic packaging and cling film, producing a range of packaging and serving a multitude of blue-chip customers within various industries, including products for the food, beverage, personal care, homecare, pharmaceutical, agricultural, industrial and retail markets. 021 877 5500 │ info@mpact.co.za │ www.mpact.co.za │ www.mpactversapak.co.za
MPACT VERSAPAK
MEAL PACKAGING AT ITS BEST What’s hot in the convenience, home meal replacement and meat industries?
ULTRAZORB® POLYSTYRENE MEAT TRAYS
I
n the highly competitive convenience market, quality and value for money are two of the top considerations. Participants should align themselves strategically with suppliers that support these objectives. Ingredients, equipment and packaging are all contributors to producing and preserving quality and securing a returning customer base.
REVOLUTIONARY PACKAGING
To aid with packaging superior meals and to avoid compromising its quality during the storage period, Mpact Versapak has developed two unique products aimed at the food industry. Specifically designed for the convenience food and home meal replacement (HMR) industries, the H’eataway® containers are a oneof a-kind packaging application. With its dramatically lower carbon footprint, the H’eataway® Tray is
46
positioned to become a leading HMR tray for brands and industries that wish to be more environmentally friendly. It is both recycled and recyclable. The world’s first insulated food tray made from recycled PET bottles (aka water bottles) ensures that the containers’ outer surface remains cool whilst the inner surface and content heats up. This means that the tray can be removed from the oven with bare hands and the heated content can be consumed comfortably and safely. It also aids in retaining true food flavour, and is water- and greaseproof. H’eataway® is a modified CPET container with a ‘freezer to oven’ capability and is suitable for use within a temperature range of -40oC to 220oC.
THE UPCYCLING PROCESS
With a smooth finish, this solid yet lightweight and strong container is produced by expanding recycled PET plastic into billions of micro bubbles. Although up to 30% lighter than the conventional CPET tray, it has proven to be stronger. The production process is mechanical rather than chemical, which results in less plastic, more value and a greener alternative. This tray, a first of its kind in South Africa, offers the consumer the opportunity to contribute in a meaningful way. Available from Mpact Versapak in nine shapes and sizes, the containers
can be sealed with the appropriate lidding film, or designed to take either a PET or Polypropylene lid.
ENHANCED MOULD TECHNOLOGY
The Ultrazorb® polystyrene meat trays are aimed at the butchery industry. In contrast to its alternative “tray and absorber pad combination”, the Ultrazorb® ribbed tray is light weighted, and requires no bloody absorbent pad, keeping the liquids away from the content itself and ensuring a more convenient and hygienic cooking experience. It uses capillary action to draw fluid into micro piercings in the base and side walls of the trays, allowing the product to be stored at an angle. Produced by using enhanced mould technology, the expanded polystyrene with an open cell structure and micro perforations has a special additive enhancing absorption. The tray is available from Mpact Versapak in various sizes and colours, and meets full food and hygiene certification.
OPINION
LABOUR LAW
IS COMMON SENSE Stephen Hickmore unpacks updates to the Labour Relations Act.
T
hey say that there is nothing more uncommon than common sense. True statement. However, I am encouraged with the hospitality industry’s common-sense response to the recent ConCourt decision, relating to the hot topic of the role Temporary Employment Services (TES) play following a TES employee’s first three months of service with a client. A month or so ago the Constitutional Court made a long-awaited decision on the so called “Deeming Provision” in the Labour Relations Act (LRA). If by any chance you have been in hiding, read the contents of the ruling at www.capes.org.za. This amendment to employment law is not very complicated to understand. But, once again, the sensationalist media have put the selling of newspapers above the truth. I guess a headline proclaiming “extra protection under the LRA for temporary workers” or “ConCourt clarifies amendments to the LRA” ends up on the cutting room floor to be replaced by catchy hyperbole. The consequence of headline grabbing exaggeration exasperated by a modern tendency to rely on sound bites and snippets, is that we don’t read the detail. Reading detail takes time, legal terms are not entertaining and it’s easier to believe and settle for a banner that says, for instance, “Death Knell for Labour Brokers” (Pretoria News, July 2018) and, as a result we miss the truth.
An infamous headline in the New York Daily News in December 2008 said, “Sugar More Addictive Than Heroin” and caught a lot of attention. If anyone read further, one would see that the story referred to an experiment on rats and not on humans. People still quote this anecdote 10 years later, perpetuating a complete myth. Anyhow, I digress slightly. Now the dust has settled and the hospitality industry in general has sought reliable, non-emotional, pragmatic legal opinion and guidance, there is a general acceptance that: • The new provision does NOT mean the automatic transfer of TES staff to the client after 3 months of service • There is a triangular relationship between the employee, the client and the TES after 3 months, making it possible for the TES to continue employing the staff member. • It is not necessarily a saving to in-source all staff during these uncertain times.
AN INFAMOUS HEADLINE IN THE NEW YORK DAILY NEWS IN DECEMBER 2008 SAID, “SUGAR MORE ADDICTIVE THAN HEROIN”.
• That the change is only in terms of one employment law, the LRA. Handling matters of unfair treatment, unfair dismissal, etc. So simply continuing to follow the fair and reasonable practices of employment means that there is no extra risk. • That temporary and flexible employment is vital to the running of a hospitality business. • That it is vital to preserve the earning power of the TES worker. The TES is the only organisation who can effectively offer employment to individuals with a variety of employers in a monthly work cycle. Colleagues in the industry tell me that they have come across, so called, HR professionals and self-appointed “labour experts” who are attempting to make a buck or two by spreading an atmosphere of confusion and fear, along with Trades Unions who are past masters at sowing division. Tattlers and fibbers punting their own nefarious agenda, with no genuine interest in your business, caring even less for the welfare of your valuable team members. So, as I say, that rare thing called common sense prevails in the hospitality industry when it comes to this sometimes-contentious issue. And, simply put, any decision on employment should make business sense. Oh! And I agree with Trump for once! “Fake News” is a problem.
47
NEWS
OLYMPIC CULINARY SQUAD STEAMS AHEAD
The pace is picking up for the members of the Olympic Culinary Squad. Training sessions and TV appearances shine a spotlight on these gastronomic superstars.
MEET THE SQUAD – PART 2 In the last issue of SA Chef magazine, we introduced you to eight members of the training squad. In this issue, we are delighted to introduce you to two more. In the next issue, the team’s management will be in the spotlight.
London; Saxon Boutique Hotel, Villas & Spa; the Michelangelo Hotel; and opened a restaurant in Clarens •
“Don’t tell me that you are passionate about pastry if you are not totally obsessed about the craft. The excitement is very
BURTON LEO
NICOLAS VAN DER WALT
high representing South Africa in
•
Age 38
•
Age 42
Luxembourg in the Sugar Casting
•
Lives in Cape Town
•
Lives in Johannesburg
and Pulling section. I believe
•
Self-employed
•
Principal, Programme Director
that my reason for being here,
•
Has worked around the world
and Co-Owner of FBI Chef School
born and raised in South Africa,
in restaurants, hotels and on
and Pâtisserie Academy
is to make a huge difference in
Has worked in the hospitality
the pastry field and change our
industry for 23 years
talented pastry chefs’ lives and
Started cooking and playing
secure a future for them.”
cruise ships •
•
Began cooking at age seven helping his father prepare
•
roast leg of lamb and crayfish
with food at age 12 growing up
for family celebrations •
•
Fond memories of working under
on a farm •
most promising pastry chefs
Steenberg Estate for five years,
in the world, competing in
who encouraged him to share menu
several local and international
ideas, boosting his confidence
competitions, and promoting
Other mentors include Grant
the art of pastry, sugar and
Kennedy, Jocelyn Myers-Adams, Rick Stein •
chocolate craft •
“You have to be prepared to kiss Everyone in the kitchen becomes your family instead.”
Member of the Olympic Culinary Team in 2000, winning a
80% of your personal life goodbye.
48
Made headlines as one of the
Head Chef Garth Almazan at
gold medal •
Has worked in top hotels and restaurants, including The Savoy,
M
embers of the South African Olympic Culinary Squad led by Team Manager Trevor Boyd, made a surprise guest appearance on the People’s Choice Challenge episode of My Kitchen Rules SA (MKRSA), which aired on 2 September on M-Net (DStv channel 101). In celebration of Heritage Month, the seven remaining teams competing on MKRSA were faced
NEWS
with another dynamic People’s Choice challenge which took each team to a different destination around South Africa. On arrival, they were tasked with sourcing unique ingredients synonymous with that destination, then returning to the MKRSA kitchen for a culinary showdown. Chefs from the Olympic Culinary Squad were waiting to judge their efforts in a blind tasting alongside the show’s celebrity judges, David Higgs, Chef Patron of Marble and Saint restaurants in Johannesburg, and singer/songwriter J’Something, Chef Patron of his eponymous restaurant in Time Square, Pretoria. The eight highly-qualified and skilled chefs, who are among members of the squad that may be representing South Africa in the IKA Culinary Olympics in Stuttgart in 2020, were: • Trevor Boyd (Team Manager) – Executive Chef, Michelangelo Hotel • Henrico Grobbelaar - Executive Chef, NH Lord Charles • Oscar Baard – Pastry Chef, NH Lord Charles • Dion Vengatass – Chef de Cuisine, Belmond Mount Nelson Hotel • Jaen-Mari Breytenbach Chef de Partie: Pastry, Sun International Time Square • Aphelele Dlungana Chef de Partie, The Roundhouse Restaurant • Burton Leo - Head Chef, The Camps Bay Retreat Boutique Hotel • Adrian Vigus-Brown - Chef de Cuisine, African Pride Melrose Arch Hotel, Autograph Collection The squad were impressed with some of the dishes they judged in the blind tasting. Dion, who was a member of the Olympic Culinary team in 2016, says: “I don’t usually eat tripe unless it has been prepared
by my aunt, my grandmother or myself; but the tripe served during this episode of MKRSA was surprisingly good.” Henrico, who has represented South Africa on an international level several times, particularly enjoyed the venison dish and says of MKRSA: “The stakes are high and the prize money is definitely worth the effort in this competition. I think towards the end of the competition contestants will be able to apply new cooking techniques they have learned throughout the competition.” For some of the Olympic Culinary chefs, it was the first time they were on the other side of the judging process, which they found as exciting as it was entertaining.
ABOUT The national Olympic Culinary team is a division of SA Chefs. The current squad is led by Team Manager Trevor Boyd, Executive Chef at the Michelangelo Hotel. Advisors to the team include Garth Shnier, Consultant Executive Chef and member of the World Association of Chefs Societies Culinary Guidelines Committee; and David Higgs, Chef Patron of Marble and Saint restaurants. South Africa first sent a team to compete in the Culinary Olympics in 1980, bringing home five individual gold medals and winning fourth place overall in the Hot Kitchen competition. For the first time ever in 2000, the entire team was South African born and trained.
SPONSORS
Top chefs and members of SA Chefs who have been in the team include
The ongoing training of the SA
honorary life president, the late Billy
Olympic Culinary Team in the build
Gallagher, honorary presidents Heinz
up to the IKA Culinary Olympics in
Brunner and Manfred Muellers, and
Stuttgart, Germany, from 14 - 19
active members of the Association
February 2020 is made possible by
Bruce Burns, Andrew Atkinson,
several top suppliers of products
Garth Shnier, Paul Hartmann, David
and services in the hospitality
Higgs and Garth Stroebel, to name
industry. SA Chefs sincerely
just a few.
thanks the following companies,
The IKA (Internationale
organisations and management
Kochkunst Ausstellung) Culinary
for their ongoing support (in
Olympics is the oldest and most
alphabetical order):
prestigious global culinary
•
Avanti Coffees
competition for chefs, cooks and
•
City Lodge Hotel Group
pastry chefs. The IKA Culinary
•
EcoLab
Olympics started in 1900 in Frankfurt
•
HTA School of Culinary Art
am Main. Since then, national teams,
•
SAB
youth national teams, regional teams
•
Sigma Chef
and caterers compete to be Olympic
•
Sir Juice
champions in their discipline every
•
Turn ‘n Slice
four years.
support these culinary Springboks.
CATCH ALL THE ACTION ON SOCIAL MEDIA:
Contact Thomas Overbeck (General
@CulinaryTeamSA
Manager of SA Chefs Association)
@SAChefs
on Thomas@sachefs.co.za to find
#IAmASAChef
out more about the sponsorship
#TeamMasakhane
opportunities.
#CulinaryTeamSA
Sponsorship opportunities exist to
49
CHEF SHOWCASE
ANTOINETTE MEYER Antoinette shares her culinary expertise and experience as Executive Chef at Kurland.
I
started my career in the 90s working at the local high school restaurant, doing my practical front and back of house. With my training completed at the Internationally recognised WARWICK Chef school in Hermanus, I went on to gain intense experience in high pressure service environments. I started out in the US working at Polo Golf Estate as a line chef, then I moved on to Europe. It was here where I sharpened my skills and acquired a European flair that I still infuse with my South African roots. With a variety of experience gained abroad, I decided to return to South Africa where I had the privilege of working for some of the most prestigious establishments in the country. My objectives are using local organic suppliers and, in the process, supporting the local communities and emerging small businesses.
50
MY OBJECTIVES ARE USING LOCAL ORGANIC SUPPLIERS AND SUPPORTING THE LOCAL COMMUNITIES AND EMERGING SMALL BUSINESSES.
CHEF SHOWCASE
My aim is and always will be out-of-the-box thinking and that you are only as good as the last plate you served.
KURLAND WINE PARING LUNCH: EXOTIC CAR DAY 2018
How do you ensure that Kurland’s culinary offerings are aligned to current food trends?
BOSCHENDAL BRUT CHARDONNAY Tigermilk Marinated Oyster
Lots and lots of research. Lots of lengthy dinners with old chef colleagues, with ample wine, discussing our thoughts and curiosities.
Do you change your menu seasonally, or when you feel it needs a change?
We change our menu daily to what is in season and available from our local suppliers.
Do you use produce from ethically-sourced companies or farms?
We strive to support our local farmers. We strive to source our produce within a radius of 30km and make use of our farmers. We have started growing vegetables
Asian Slaw Pea Sprouts
CRISP SEACREEPER Truffle Pea and Mint Wonton
and herbs in our herb gardens, and hopefully, with time, we will be fully self-sustainable.
Smokey Parmaham
How important is sustainability to Kurland?
LA VIERGE CHARDONNAY
We strive to be self-sufficient in breeding chickens for eggs, growing our own veg and herbs, along with using whatever the property has to offer (pine needles for smoking potatoes, etc.).
Where do you draw inspiration from?
I look at what the Kurland property and its nature has to offer. I research restaurants, cook books and magazines, along with getting inspiration from my old and new colleagues.
What do you want guests to feel after a meal at Kurland?
That they have sampled a dish, made with love and precision, and with the freshest produce available, and that they used all their senses while dining with us. Smell the pine needles and lavender, taste the lemon from our homegrown lemongrass, and see the pride our staff have for what they do.
If you weren’t a Chef, would you still work in the culinary industry? Probably. It is inevitable. It is in your blood.
Lemon Preserve
Beachwood smoked lobster tail served with a herb butter Poached Fruit Compote Crisp Smokey Pancetta Coriander and Sumac Fish Croquette Nasturtium Dressing Cinnamon and Star anise Poached Pear Along with Citrus White Fish Burning Karoo Bossie Local Honeycomb
SAXENBERG CAB SAV Rolled Lynsburg Lamb Shoulder Honeybush Tea Jus Horseradish and Cracked Pepper Gnocchi Local Baby Vegetables Pearl Onions Pumpkin fritter
MISCHA LA FAMILIE MERLOT Cherry Truffle, Espresso Truffle and Rum Truffle Rose & Rosemary Panna Cotta Burnt Meringue Cardamon and White Chocolate Ice Cream Biscotti Crumb Macadamia nut Brittle
51
EXCELLA. DRIVING INNOVATION. Excella is a proudly South African brand that you can find on shelf in most major retailers throughout the country. So keep an eye out for Excella Mayonnaise, which has an all-new formula and an even richer flavour! Or try New Excella Long Grain Parboiled Rice and even Excella Salad Cream, also with an all-new formula that adds the perfect finishing touch to any salad, burger and more. And of course, the premium quality Excella Sunflower Oil, Canola Oil and Palm Oil that your mother (and her mother) has trusted for decades, complete this delicious range. For those bigger events, Excella Mayonnaise and Salad Cream are available in catering sizes ranging from 2kg to 20kg. No matter which product you choose, you can trust Excella to be light on the budget and big on taste.
EXCELLA AND FOOD. Better together.
SPINACH & FETA STUFFED CHICKEN BREAST By Chef Tshepang Mabe Ingredients:
Method:
½ cup Excella Mayonnaise/Salad Cream
1. Preheat oven to 190 °C
100g chopped spinach
2. In a medium bowl mix spinach, feta cheese, mayonnaise and garlic until well blended, then set aside.
½ teaspoon red chilli flakes ½ teaspoon paprika ½ cup crumbled feta cheese 2 garlic cloves crushed 4 slices skinless chicken breast 4 slices bacon
3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover. 4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the centre and the juices run clear.
Chicken can be served with rice, pasta or a summer salad.
HOW TO COOK WITH OIL
Heat your oi l slowly with out turning th stove up e Gently add fo to its highest heat. od to your oil and so that you with care, Make sure th don’t splatter hot oil on to at is as dry as the food that you add yourself. to possible – w ater droplets the hot oil splatters of can cause dangerously ho t oi l. Never leave oi l on th e stove unatte and keep an nded yt hi ng th at such as oven ca gloves, dish n catch on fire, from the stov cloths etc., away etop. If you have a grease fire, don’t throw water on it, rather over the fire slide the pot’s lid to smother th e flames.
© HANS RIPA VIA UNSPLASH
Tel. +27 12 347 6943 WhatsApp. +27 72 044 5655 Email. info@liquidint.co.za www.liquidinternational.co.za
AT THE FOREFRONT OF
COFFEE MACHINE TECH Victor and Claudia Feliciano share their expertise.
H
aving been involved in the coffee industry for over 31 years, Victor and Claudia Feliciano, the owners of Liquid International, have noticed that from humble beginnings of importing spare parts for coffee machines, today the industry has grown exponentially. “We started importing spare parts when the industry was merely at the beginning phase of what would become a mega movement in this country. In our expert opinion, due to the diversified cosmopolitan influx of tastes into South Africa, who have brought great knowledge and understanding of the different aromas and flavours of coffee, the demand for quality coffee and coffee machines has come to the forefront.”
We now understand the different aromas and flavours, and are able to describe the overall and combined sensation of a coffee’s distinctive aromatic and taste characteristics, from the fusion of the body, to acidity aroma, sweetness and aftertaste. The emerging market has seen a boom in coffee consumption, with various international coffee brands being represented and the demand for first grade coffee beans, coffee machines, coffee grinders and spare parts for the equipment growing exponentially. Sadly, with this demand, inferior products flood the market and often leaving manufacturers and suppliers with copyright infringement, they explain. “Local roasters are also jumping on the band wagon and roasting imported coffee beans locally. A small criticism is that some of the local roasters are using 2nd and 3rd grade coffee beans, and we feel our population deserve better. So become a snob and demand top quality! “South Africa has become a hub for national and international conferences, sports events, music festivals, exhibitions and trade shows happening every weekend. With
these events comes the demand for caffeine, preferably freshly brewed. We have pop-up mobile bars that cater for these occasions and we can meet any demand.” Addicted or not, any person walking into a shop, restaurant or bar can immediately smell the aromas of freshly-brewed coffee. The desire kicks in as the brain automatically make the taste buds work, and our tongue starts to salivate. So, whether you are in need of caffeine to give you energy and keep you on the go or you just enjoy a cup of coffee with friends, keep drinking, and Liquid International will keep supplying to the coffee industry’s demands.
THE DESIRE KICKS IN AS THE BRAIN AUTOMATICALLY MAKE THE TASTE BUDS WORK, AND OUR TONGUE STARTS TO SALIVATE. 53
FEATURE
HYATT REGENCY © GIANTCHEV PHOTOGRAPHY (LEFT AND ABOVE)
THE WESTCLIFF’S FLAME’S TOUCAN SAM COCKTAIL
MAXIMISING
YEAR-END EVENTS Year-end parties and festive season celebrations put organisation, planning and creativity to the test. Susan Reynard chats to chefs and managers keen to maximise revenue at this time of year.
T
he festive season brings with it a variety of ways to attract customers to your establishment. From year-end office parties to Christmas and New Year’s Eve events, patrons are in the mood for something special. Planning and marketing start well in advance to secure this lucrative business.
Planning
Trevor Wolverson, Food and Beverage Manager at Tsogo Sun’s Silverstar Casino, says of the ordering process in the buildup to the festive season, “We plan thoroughly in anticipation for increased volumes of guests. Most importantly, we plan around disruptions that may limit supply, for example public holidays. We do increase our stock holding for the busy periods. Interesting fact – your top 30 products account for 80% of your sales, so we focus mainly on ensuring we have enough of those.” To cater for groups of all sizes,
54
Silverstar Casino has standardised menus, which assists the team in ordering and producing food more effectively. “The traditional Christmas fare is definitely in high demand: gammon, turkey, mince pies, all the roasts under the sun with the vegetables to complement them. What’s most important is for us to replicate home cooking that is synonymous with creating that feeling of ‘family’ and ‘home’. And a great bottle of wine complements a great meal.
Variety
Nadia Bekker, Marketing and Communications Executive for Hyatt Regency Johannesburg in Rosebank, says they have put together two appealing offerings for event planners and organisations, for indoor and outdoor spaces. Packages include Indoor Sparkling and Outdoor European Christmas Market, each with suggested menus. They used their ‘Christmas in July’
activities to showcase the year-end offerings and boost bookings. “Apart from functions for bigger groups, we also serve a Christmas buffet lunch on Christmas Day. This is a very popular lunch that spoils the whole family and ensures that Christmas is as special as it should be,” she adds. The Hyatt year-end celebrations showcase the hotel’s range of facilities, evergreen gardens, and skilled culinary and banqueting teams, with kitchens headed up by Executive Chef Shaniel Dinna and Xavier Francis. They have a variety of offerings for 5 to 350 pax, and a Christmas Buffet Luncheon on 25 December which includes a Knysna oyster station and entertainment. A Kitchen Party held in September and November turned onenineone restaurant into a series of live cooking stations, with chefs on hand to prepare and serve a range of dishes, featuring a unique take on local ingredients and flavours.
A CHEF’S BEST FRIEND. R E VO LU T I O NISE YO UR K I TCHEN . ORDER ANYTHING AT THE CLICK OF A BUTTON. Fo r p r i va t e l o g i n , g o t o w w w.c h e f d i r e c t .co/ l o g i n f o r C h e f s , F & B M a n a g e r s & Re s t a u r a n t e u r s .
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FEATURE
Winemakers showcased some of the country’s finest wines and suppliers were on hand to discuss the provenance of their products. Live entertainment and the opportunity for guests to don aprons and try their hand at the cooking stations gives the Kitchen Party a hands-on, festive feel.
Seasonality
Four Seasons Hotel The Westcliff, Johannesburg is celebrating summer and its spectacular views and gardens with a programme of activities that lead into the festive season. Seasonal events for groups run from October onwards. Executive Chef Keith Frisley and his team have created a range of culinary experiences. A new outside catering service launched this year, brings the Four Seasons’ excellence and style to corporate year-end functions or private events anywhere in Johannesburg. Summer season experiences on offer include high tea in one of the hotel’s manicured gardens, and new summer cocktail menus at Preview and Flames restaurants created by mixologist Evert De Jong of Molecular Bars – named Best Bartender in Johannesburg at the recent Diageo Reserve World Class Bartender of the Year competition. The Paint and Sip experience on Sundays at Flames restaurant has an art station set up on the terrace as guests compose their own creative responses to the famous jacaranda-carpeted landscape, along with and chocolate and wine pairing. Flames restaurant adds to its Classic Brunch, a new Shellfish and Champagne Brunch with shellfish and Baron Albert French champagne. Year-end functions are hosted across the hotel’s restaurants, banqueting spaces and outdoor venues, with new spaces available for after-parties.
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CHESLEY CHETTY’S CHRISTMAS RECIPE: PAN-SEARED TURKEY BREAST, CELERIAC PUREE, SAUTÉED SEASONAL VEGETABLES AND ROASTED BEETROOT GEL FINISHED OFF WITH A PORT JUS
PAN-SEARED TURKEY BREAST, CELERIAC PUREE, SAUTÉED SEASONAL VEGETABLES AND ROASTED BEETROOT GEL FINISHED OFF WITH A PORT JUS
METHOD: • Roast the potatoes and celeriac together until cooked. Slice in half and scoop out the soft centre. Put soft centres through a potato ricer for a smoother consistency. • Heat up half of the butter and cream in a pot and when it comes to the boil add
By Chesley Chetty, Executive Sous Chef at Silverstar Casino
the potato and celeriac and mix well with seasoning. • Season the turkey breast well with salt,
INGREDIENTS:
pepper and paprika. In a hot skillet pan,
• 200g Turkey breast
fry the turkey breast in butter, olive oil and
• 80g Celeriac
sage until cooked well but still moist, and
• 60g Potato • 20g Baby marrow
set aside. • Wash the remaining vegetables and cut
• 20g Carrot
them into rough diamond cuts. Blanche
• 20g Fine green beans
the vegetables until they are still firm to
• 20g Brussel sprouts • 80g Beetroot
the bite. • Roast the beetroot in the oven until it is
• 200ml Port
cooked all the way through. Once done,
• 150ml Chicken stock
remove the skin and cut into small cubes.
• 5g Salt
Place the beetroot into a thermos mixer
• 5g Pepper
and blitz until it is smooth, then add in
• 5g Paprika
the Agar Agar and blitz a bit longer on a
• 5g Sage • 20g Butter
medium setting to form a beetroot gel. • After all the prep is completed, start
• 15ml Olive oil
plating the dish in a presentation of
• 5g Agar Agar
your choosing.
0
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NEWS
(continued from page 39)
INTERNATIONAL CHEFS DAY
International Chefs Day on 20 October was celebrated by SA Chefs and its counterparts around the world. A number of culinary events were held across the country, during which chefs gathered to give back to the community through education and feeding thousands of people. International Chefs Day was launched in 2004 by the late Dr Billy Gallagher, who was incumbent president of Worldchefs at the time. Each year, Worldchefs partners with Nestlé Professional to create different themes. This year the focus was on ‘Healthy foods for growing up’. Take a look at SA Chefs’ Facebook page for all of the action that took place before and on this special day, coordinated by David Keir, Executive Chef at Fedics and a director of SA Chefs.
HULETTS KOEKSISTER CHAMPION 2018
The Huletts Koeksister Champion 2018 competition kicked off in April. Entrants and koeksister bakers over 18 years had to submit a colour photograph of their koeksisters, explain what made their recipe unique, and what they planned to do with the R100 000 cash prize should they win. Marida Schutte was named the Huletts Koeksister Champion 2018 and winner of the grand prize. Marida has used the prize money to brand her business vehicle and new packaging.
INTERNATIONAL CHEFS DAY
APPETITE FEST A TRIUMPH
The inaugural Appetite Fest at Sun Time Square in Pretoria on 18 and 19 August was a huge success. Organised by the complex Executive Chef, Adrian Vaughan, together with F&B Manager Bryan O’Connor, and Marketing Manager Henri Basil Hearne, the event attracted more than 18 500 visitors to the 120 exhibition stands over the weekend. Big name international and local chefs who wowed the crowds included George Calombaris; Gary Mehigan and Matt Preston from MasterChef Australia; Siba; Bertus Basson; Sarah Graham; J’Something; Peter Tempelhoff; Eric Bullpit; Chris Papayannes; Nathan Jacobs; Katlego Mlambo; and Adriaan Maree. Emcees were Dan Nichol and Nti. A snapshot of the activities during the weekend: more than 3500 shots of craft spirits sold; 44 different craft brands available; 14 wine farms represented; three Masterclass venues offering a three-course chef’s table experience and live interactive
cooking demonstrations attracted more than 700 attendees; four live cooking food theatres completing over 100 live cooking demonstrations by more than 50 chefs; live outside broadcast on the Saturday of South Africa vs. Argentina shown on the big screen; 300 students assisting per day from Steyns, HTA, Capsicum, Prue Leith, IHS and CTIA; and more than 200 interactive kids’ cooking classes completed per day. Adrian says the experience was a huge hit: “The ability for the whole family to come and enjoy had massive appeal as there was Dad’s Den, Mum’s World and Kids’ Own. These were designed with the whole family in mind so that everyone could enjoy a different part to the show.” Planning has already started for Appetite Fest 2019 to be held in Pretoria and Cape Town.
APPETITE FEST: BERTUS BASSON AND SARAH GRAHAM
APPETITE FEST
GO TO OUR FACEBOOK PAGE to catch up on all the news, demos FROM LEFT PAUL DICKINSON (HULETTS SUGAR), WINNER MARIDA SCHUTTE AND KATRIEN HOUY (STABILLIS AUDITORS)
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APPETITE FEST: GARY MEHIGAN, GEORGE CALOMBARIS, MATT PRESTON | IMAGES © CRAIG OWNEN PHOTOGRAPHY (ABOVE AND RIGHT)
and photos you may have missed @sachefsassociation
REGIONAL SHOWCASE
CREATION WINES
THE TASTE OF THE
WESTERN CAPE The Western Cape has all manner of culinary capers to satisfy the senses. Here are some of the food routes the region has to offer. Text contributions made by Cape Town and Western Cape promoted by Wesgro.
H
ome to some of the world’s most bountiful vineyards and boasting numerous awardwinning restaurants, Cape Town and the Western Cape is a gastronomic wonderland, with a history intrinsically tied to the vine. The six regions of the Western Cape are, of course, all very different to one another, each enjoying a unique vibe and flavour – from the lamb in the Cape Karoo to the roosterkoek in the Cape Overberg.
Cape Town
Cape Town is a foodie mecca with a huge variety of restaurants to choose from, but if you’re looking for a true taste of the city, the Cape Malay cuisine is definitely worth a try. The Cape Malay culture has influenced a wide variety of culinary
60
delights in South Africa and its aromatic splendour is thanks to the variety of spices used in the recipes. Cumin, coriander, star anise, tamarind, cinnamon, cardamom and turmeric, to name a few, give dishes an exceptional, unrivalled taste. Worth a visit: The Test Kitchen The country’s number one restaurant, The Test Kitchen is the brainchild of award-winning chef Luke Dale-Roberts, and offers an incredible experience taking guests around the world in a series of bites.
Garden Route and Klein Karoo
The Garden Route and Klein Karoo is a region as diverse as it is large. Famed for its oysters and champagne the Knysna Oyster Festival in July is a must — and its port and
ostrich meat delicacies in the Klein Karoo (you haven’t eaten steak if you haven’t sunk your teeth into an ostrich steak in Oudtshoorn). Worth a visit: Serendipity Located along the river in Wilderness, Serendipity is an exquisite setting for a gourmet experience. Exceptional methods and flavours create a unique appreciation of artistically plated dishes.
Cape West Coast
The Cape West Coast is a massively diverse region, as renowned for its pristine beaches as it is for the boulders and mountainous outcrops in the Cederberg. The same goes for the food, with a large array of flavours ever-present. The area is really known for its
REGIONAL SHOWCASE
seafood, with a number of amazing restaurants based in coastal towns like Langebaan and Paternoster. Grab some crayfish for lunch, the catch of the day for dinner — or do both. You won’t be disappointed. Worth a visit: Wolfgat An iconic Paternoster restaurant, Wolfgat takes guests on a food adventure, with seven tasting courses designed to showcase indigenous ingredients – particularly seafood.
Cape Overberg
Lying between the Cape Peninsula and the Garden Route, the Cape Overberg is widely considered to be the ‘breadbasket’ of the Cape, because of its wheat fields and large harvest of fruits. The Elgin Valley produces around 60% of the total annual apple crop for the country. Worth a visit: Creation Wines Carefully crafted cuisine meets some of the best wines the Overberg has to offer. Creation has a range of unique pairing options, including one for kids with fruit juice and tasty treats.
Cape Karoo
The Cape Karoo is a world of its own, possessing a unique beauty and charm. This is an area that will have you searching over every hill, wanting to discover what lies beyond.
THE TEST KITCHEN
It also happens to be a place with the best lamb dishes on the planet!
WINE WITH YOUR DINE Liquor of all sorts is a must when
Worth a visit: The Lord Milner Hotel A popular attraction, the Victorianinspired Dining Room at The Lord Milner Hotel has been serving guests for the last 120 years. We recommend you order the lamb, sourced from local Karoo farmers.
Cape Winelands
The Cape Winelands is an area that is famed for its outstanding wines. In recent times, however, its gastronomic offerings have caught up with the wines. Valleys such as Franschhoek and Paarl have outstanding offerings and the combination of wine and food is second to none. Worth a visit: Foliage A comfy, casual and family friendly venue, Chef Erasmus’ restaurant is based on the famed gastronomic wonderland of Franschhoek. Dishes utilise a range of indigenous flora and fauna.
visiting the region. Although visits to the many estates in the internationally renowned Winelands are inevitable, not many know that the Western Cape is also home to several gin distilleries and numerous craft breweries. Events not to be missed are the Cape Town Festival of Beer, the SA Bierfest, and Thousand Sensations Craft Beer, Spirits and Food Festival in Wilderness.
MICRO-BREWERIES •
Darling Brew
•
Jack Black’s Brewing Co
•
Devil’s Peak
•
Tuk Tuk Microbrewey
GIN DISTILLERIES •
Woodstock Gin Co
•
Hope on Hopkins
•
Wilderer
•
Jorgenson’s Gin
For more information on the region’s foodie offerings, visit www.goto.capetown
FOLIAGE © FRANSCHHOEK LIFE
WOLFGAT © SAMANTHA LINSELL
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EVENTS TO DIARISE
NOVEMBER INTERFOOD & DRINK 7 – 10 Sofia, Bulgaria PLAZA CULINARIA 9 – 11 Freiburg, Germany COSMOFOOD 11 – 14 Vicenza, Italy EAT ‘N STYLE 17 – 18 Hamburg, Germany THE TOPS WINE SHOW 29 – 1 December Nelspruit, South Africa BBC GOOD FOOD SHOW 29 – 2 December Birmingham, United Kingdom
WORLD OF MILK 7 – 10 Sofia, Bulgaria PACKAGING INNOVATIONS 12 – 13 Madrid, Spain MIDDLE EAST ORGANIC AND NATURAL PRODUCTS EXPO 18 – 20 Dubai, UAE THE SPIRIT SHOW 22 – 23 London, United Kingdom THE DESSERT EXPO 23 – 25 Cape Town, South Africa FOOD AND LIFE EXPO 28 – 2 December Munich, Germany
DECEMBER MIG GELATO EXHIBITION 2–5 Longarone, Italy FOOD INGREDIENTS EUROPE 3–5 Frankfurt/Main, Germany INTERNATIONA COFFEE AND CHOCOLATE EXHIBITION 3–7 Riyadh, Saudi Arabia NLS FOOD QUALITY SYMPOSIUM 4–6 Indian Wells, USA THE ALMOND CONFERENCE 4–6 Sacramento, USA
GRAND TASTING 30 – 1 December Paris, France
INTERNATIONAL COFFEE AND TEA FESTIVAL 5–7 Dubai, UAE
WORLD FOOD EXPO KOREA 30 – 2 Dec Goyang-Si, South Korea
MOROCCO FOOD EXPO 6–8 Casablanca, Morocco UPPERCRUST FOOD AND WINE EXHIBITION 7–9 Mumbai, India SIAL MIDDLE EAST 10 – 12 Abu Dhabi, UAE
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EVENTS TO DIARISE
FOOD PROCESSING CONCLAVE 4–6 Vijayawada, India BELLAVITA EXPO 7–9 Amsterdam, The Netherlands GOLD COAST FOOD AND WINE EXPO 11 – 13 Gold Coast, Australia WINTER FANCY FOOD SHOW 13 – 15 San Francisco, USA
INTERNATIONAL GREEN WEEK 18 – 27 Berlin, Germany
DAIRY STRONG CONFERENCE 22 – 24 Wisconsin, USA
SCOTLAND’S SPECIALITY FOOD SHOW 20 – 22 Glasgow, UK
FOOD EAST AFRICA 23 – 25 Nairobi, Kenya
GASTRO TEK 21 – 22 Kalkar, Germany IDAHO POTATO CONFERENCE 22 – 24 Pocatello, USA
PHOTO BY FANCYCRAVE ON UNSPLASH
NOVEMBER JANUARY
IOWA PORK CONGRESS 23 – 24 Des Moines, USA BEAUTY AND HEALTH FOOD EXPO 30 – 1 February Chiba, Japan GLOBAL ORGANIC PRODUCE EXPO 31 – 2 February Florida, USA
JAPAN FISHING SHOW 18 – 20 Yokohama, Japan
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THE LAST WORD
DENS OF DECEIT Oh, the web of lies we weave about each other.
T
he 14th century poem Inferno describes the journey of Dante who passes through the gates of Hell, bearing an inscription ending with the famous phrase “Lasciate ogne speranza, voi ch’intrate”, most frequently translated as, “Abandon all hope, ye who enter here.” What a chilling warning and perhaps one which should be emblazoned above every restaurant’s door since they seem very fond of sticking up impressive looking crests from gourmet dining societies and less impressive stickers from cash-thirsty credit card companies. Restaurants are really weird places, aren’t they? Inside their hallowed walls often not only is hope abandoned but also the truth, the truth by chefs, waitizens and customers alike. It’s quite bizarre because everyone is telling everyone else lies! I don’t think there are many other public places where this happens with perhaps the exception of hospitals, where the patient keeps telling everyone he is fine and no-one wants to tell him that he’s actually not fine. It starts with the waitizen...“Good evening, I’m pleased to see you, thank you for choosing our restaurant tonight.” Nonsense, she couldn’t care less whether you are there or not because she’s already worked out by your greeting, appearance and body language as you saunter towards your seat that there’s going to be no big tip at this table. Then she’ll tell you the fish is fresh, the steak is the best in town and the calamari special is absolutely delicious, in fact she had some earlier on herself for supper.
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THAT WAS BLOODY RUBBISH, IT’S THE LAST TIME WE’RE COMING HERE! BRIAN MCCUNE
The truth is that the fish is frozen because high winds have kept the boats in port for several days, the steak comes from exactly the same abbatoir as every other steak in town, and if the calamari was on special and being served up as a staff meal on the same evening then it’s only because they want to get rid of it before it walks out of the kitchen. Then there’s that great work of fiction presented to you as the menu. It’s riddled with lies. homemade, yes but in who’s home?... our chef’s secret — sauce, perhaps it should be kept a secret. Our own special baste, which comes from the supplier in 5 litre drums... fresh vegetable selection... flown in daily... from an award winning recipe... and don’t even think about the chef’s culinary vision which is normally a nightmare…. It just goes on and on, and as customers we are stupid enough to accept it. And it’s not only the descriptions on the menu because the other great deception is revealed when your meal arrives and you have to ask the waitizen for another quick look at the menu as
there is quite a leap of faith between what you think you ordered and what you are actually presented with which seems to be at the opposite end of the culinary spectrum. But to be fair though, it’s not just the staff telling lies. “How was your meal Sir?” ...“Ah, ah, great, really great, couldn’t eat another thing,” and as she waltzes off to the washup with your half eaten meal, you lean across the table and growl in a low conspiritorial tone, “That was bloody rubbish, it’s the last time we’re coming here!” So I suppose at the end of the day we all deserve each other but what we don’t deserve are those silly little comment cards with the smiley faces because any comments written on them are also a pack of lies and the only purpose they serve is to flatter the ego of some jackass manager who actually is living in a different dimension to us all and is oblivious to the deceit we practice on each other. Brian owns the Food Biz, a Cape Town based food consultancy, and instead of working spends his time telling other people how to work. Contact him at www.thefood.biz, foodwizard@ iafrica.com, 082 492 9239
Yoghurt
Parmalat Eating Yoghurt owns 20% of the market share.*
Yoghurt Qualité Award winning products:
CONSUMERS PREFER PARMALAT STRAWBERRY YOGHURT.**
PARMALAT HAS A CREAMY RANGE OF YOGHURT.
*Choc Chip Medium Fat Yoghurt *Strawberry Medium Fat Yoghurt
No.1
No.1
No.1
CONSUMERS PREFER Voted the PARMALAT Coolest Yoghurt STRAWBERRY YOGHURT**
flavour
in 2017 & 2018
2018
*Aztec MAT July 2018 **In a blind tasting done with 200 consumers against the biggest category competitors
UHT Custard
7 out of 10
CUSTARD CONSUMERS PREFERS PARMALAT *Rated the preferred custard in an independent blind taste test.
UHT Milk
Parmalat always strive to drive growth and value in UHT White Milk category.
Parmalat EverFresh Low Fat Milk won a Qualité Award,, which shows that Parmalat continuously strive to provide you with quality, excellence and innovation with all our products.
with added Vitamin D
Parmalat offers added benefits by providing consumer with a Parmalat Milk solution. White milk – Parmalat EverFresh with added Vitamin D, Vitamin D helps with the absorption of calcium that supports strong bones and teeth. Lactose free – Parmalat EasyGest. Growing up milks – Parmalat Growth Milk 3+, aimed at toddlers 3 years and older.
EAS SY TO DIGEST
lactose free
with added benefits
full cream milk UHT PROCESS
full cream milk UHT PROCESS
low fat dairy blend UHT PROCESS
www.parmalat.co.za
PARMALAT ENTERS THE SOUTH AFRICA MARKET IN 2000 AND TO DATE ARE THE LEADERS IN CHEESE AND FUNCTIONAL MILK, SECOND PLAYERS IN YOGHURT, CUSTARD AND BRANDED WHITE MILK. Parmalat as a company strives to build brands, grow categories and offer excellence in product quality. In the 2018 Qualité Awards, Parmalat won seven awards across Cheese, Milk and Yoghurt. Our focus is on quality and offering the best in class products by running continued 60:40 preference testing. In focus categories preference is owned.
Parmalat Co owns 40% of total cheese market share*
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Parmalat Brand is SA’s No.1 cheese with 25% share.
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CONSUMERS PREFER PARMALAT PRODUCTS**
6/10
PREFER PARMALAT CHEDDAR HARD CHEESE
18
Parmalat Co scored 4 Qualité Awards on cheese
Parmalat slices KASI STAR BRAND SURVEY WINNER
7/10 10
PREFER PARMALAT GOUDA SLICES
*Aztec MAT July 2018 **In a blind tasting done with 200 consumers against the biggest category competitors.
Kasi Star Brands are brands that are used most loyally by South Africa’s township consumers.