SA Chef Issue 5, 2018

SA CH EF

MEDIA

ISSUE 05 | 2018

The Of ficial Voice of the South African Chefs Association

CULINARY SCHOOLS IN SOUTH AFRICA

An Audit of the Leading Tertiary Education Providers

ARTISANAL ALCOHOL PRODUCTS Reinventing the Classics

WELCOME

FROM THE DESK

OF THE PRESIDENT

STEPHEN BILLINGHAM

W

elcome to 2018!

May it be a year of positive change and solid growth in your business, career and personal lives. Change is vital to any industry, and also at the SA Chefs Association. We are bound by corporate governance that ensures that the change process is ethical, fair and adheres to our strict, high standards. Hence, I am still here, President of the Association until the AGM in the

first quarter of 2018, to guarantee that our t’s are crossed and i’s are dotted with a legislatively correct and up to date MOI. Highlights and successes were plentiful in the last months of 2017, chief among them was the news that three talented young chefs will be training at La Calabash in France with the legendary Sidney and Alison Bond.

Good luck and make SA proud!

The National Youth Chefs Training Programme started its 5th Phase in October with 799 young, exciting students. This initiative continues to supply graduates for our kitchens country-wide, bringing skilled and practiced young chefs into the workplace answering a critical demand in our ever-growing hospitality and catering industry.

The South African Qualification Authority (SAQA) has rerecognised SA Chefs as the Professional Body Recognition for Chefs until 2021. Proudly we commit to the Certifications and Designation Programmes, recognising Professional Chefs.

My warmest congratulations go to Chef Sharmaine “Dixie” Dixon of 1000 Hills Chefs School,

who was presented with the SA Chefs Association President’s Award 2017. Chef Dixie is hugely popular in our world, and one of industry’s finest champions.

The fund-raising dinner in the Western Cape was a great success, with significant funds raised for the Amy Biehl Foundation. It was particularly encouraging to see the wonderful comradery amongst the chefs, and the selfless dedication of the Regional Chairs and their team. In other exceptional fundraising news, our Gauteng committee raised R5 000 for an incredible initiative - Jordon’s journey! This will help Jordan to get critical surgery overseas.

Enjoy the “read”, this magazine again shares great information, and we hope that the detail on the Academies and Chef Schools helps you to guide many a prospective chef into the career of a lifetime.

Wishing all our members, patrons and readers a fantastic and prosperous 2018.

Here’s to great things! … and remember, “the cream always rises to the top!”

Culinary regards, Stephen

SA CHEFS PATRONS

01

SA CHEF MEDIA

SA CHEF MEDIA ADVERTISERS 1 000 Hills Chefs School PAGE 09 AL & CD Ashley PAGE 29 Blue Ocean Mussels (Pty) Ltd PAGE 33 B-well PAGE 38, 41 Capsicum Culinary Studio PAGE 23 Chalmar Beef PAGE 57

LANCE GIBBONS

SA CHEF CONTACTS

Cover Image: © Brooke Lark via Unsplash Published by SA Chef Media, a division of Film & Event Media

Publisher Lance Gibbons lance@sachefmag.co.za Editor in Chief Katie Reynolds-Da Silva katie@sachefmag.co.za Designers Sheree Steenkamp, Lauren Smith, Caitlin Perrett Writers Kim Crowie, Susan Reynard Contributors Brian McCune, Stephen Hickmore Production Manager Aayesha Parker aayesha@filmeventmedia.co.za Traffic Manager Tamlyn Peters tamlyn@filmeventmedia.co.za Database Manager Ricky Ortell info@filmeventmedia.co.za

02

KATIE REYNOLDS-DA SILVA

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 Stephen Billingham General Manager Thomas Overbeck Financial Manager Jason Pitout Membership enquiries Precious Maseko Culinary Workshops enquiries Yejna Maharaj SACA Certification Elsu Gericke Head of Marketing and Events Katlego Tshabangu info@saca.co.za www.saca.co.za Tel: +27 (0) 11 482 7250

Checkers Food Services PAGE 49, Outside Back Cover Chefs Training & Innovation Academy PAGE 13 College of Cape Town PAGE 19 Francois Ferreira Academy PAGE 10 KeTala Chefs Academy (Pty) Ltd PAGE 12 Kokoro PAGE 53 Lakeland Food Company PAGE 24-25 Lancewood Holdings Inside Back Cover Lynca Meats PAGE 07 McDonald’s PAGE 26-27 NQtac Cape (Pty) Ltd PAGE 15 Peppadew International (Pty) Ltd Inside Front Cover Sharp Shooter cc PAGE 31 Swiss Hotel School PAGE 21 The Private Hotel School PAGE 11

CONTENTS

01 PRESIDENT’S LETTER 02 CREDITS AND ADVERTISERS 04 BEWARE OF ‘GREENWASHING’

08 SA’S TOP CULINARY SCHOOLS A comprehensive directory of the leading culinary and hospitality schools.

Susan Reynard reports.

06 MENTORSHIP, THE GIFT THAT LASTS 08 CULINARY SCHOOLS DIRECTORY 2018 28 RUNNING WITH KNIVES 35 CHEF DIXIE’S DEDICATION HONOURED 36 VOCATIONAL TRAINING VICTORIES

28 RUNNING WITH KNIVES Ever wondered how a knife becomes an extension of a chef’s hand, or how knives are selected? Take a look at the fascinating world on page 28.

37 WORLDSKILLS ABU DHABI SHOWCASES TALENTED YOUNGSTERS 38 LE CALABASH: THREE TRAINEES OFF TO FRANCE 39 WC COMMITTEE DINNER A WINNER 42 CHEF SHOWCASE: KAYLA-ANN OSBORN

42 CHEF SHOWCASE Executive Chef at The Chef’s Table in Umhlanga, Kayla-Ann Osborn has the world at her feet.

46 ARTISANAL ALCOHOL: CRAFTING THE DRINKS SECTOR 50 HOW TO LOSE A CANDIDATE IN TEN WAYS 52 FAMOUS, FLAWLESS, FOXCROFT 54 JOBS AND OPPORTUNITIES 56 EAT OUT MERCEDES-BENZ RESTAURANT AWARDS 2017

46 ARTISANAL ALCOHOL PRODUCTS Artisanal beers, wines and spirits have soared in popularity in recent years.

SA Chef takes a closer look at the craft.

58 OIL FRYER SELECTION 60 REGIONAL SHOWCASE: NORTHERN CAPE 62 EVENTS TO DIARISE 64 THE LAST WORD WITH BRIAN MCCUNE 03

SPOTLIGHT MUSSEL AND LAMB DISH, JENNY DORSEY - UNSPLASH

GO GREEN WITH WWF-SASSI

BUT BEWARE OF ‘GREEN-WASHING’

S

ustainability is steadily sweeping across the country and trending with diverse people and organisations claiming to be ‘green’ in their daily practices, products and services.

Are these claims true and legal or is this just another deceptive attempt to separate me from my wallet’s contents? The culinary arena has not escaped this trend either.

The new mantra for chefs and restaurants is around ingredients that are sustainably sourced, grown in-house or foraged. Walking into my favourite resturant, my senses were accosted by bright green signage claiming that all their seafood is “SASSI” compliant and

04

have been sourced sustainably. On enquiring what that meant, neither the waitron nor the manager on duty could give me an adaquate answer.

A quick tête-à-tête with the chef resulted in him not fully explaining the restaurants newly acquired “greenness” or where his seafood came from or how it was caught.

Upon paging hungrily through a menu and seeing a SASSI logo or labels SASSI ‘certified’, ‘approved’ or ‘compliant’ in a restaurant does not mean that everything on that menu is sustainable. In fact it may mean that you are being greenwashed.

Greenwashing involves making unsubstantiated claims about the environmental status of a product or

practice which then makes a business appear to be more environmentally friendly than it really is. This essentially creates unwarranted bragging rights about ones sustainable procurement, which easily sends out an incomplete message to even the brightest of consumers.

It can be confusing to know the facts, which is why the Southern African Sustainable Seafood Initiative (SASSI) exists. The ‘what, where and how’ of the seafood on your plate has been condensed and categorised according to a traffic-light reference guide: Green-Best Choices, OrangeThink Twice, Red-Don’t Buy. Of course, green-listed species is the goal, whilst serving orange-listed

SPOTLIGHT

species is not advised, and red species is completely discouraged and should be avoided.

The moment when I saw a red-listed species on a menu I was fuelled with all sorts of emotion, but when I pointed it out to the waiter and manager, it was not as simple and satisfying as I had imagined it would be. Red-listed species are not necessarily illegal, according to the Department of Agriculture, Forestry and Fisheries regulations. I still remain hell-bent on the fact that SASSI is based on rigorous scientific research that highlights marine species of conservation concern - Wouldn’t you be concerned?

SASSI is about voluntary compliance and encouragement of restaurants, suppliers and consumers to choose green. Let’s also remember that neither I, nor SASSI has the capacity to entirely audit every restaurant amidst other saving-the-ocean missions.

So it is largely up to restaurants

to take the stride toward sustainability and question how sustainable their seafood is. By referring to the easy to use SASSI app, pocket card, poster, FishMS or website; chefs, procurement staff and consumers can easily make an informed decision as to what seafood to choose.

To avoid greenwashing in your establishment, these 6 “SASSI-Specifics” are essential to keep in mind when crafting a sustainable seafood menu:

TROUT, GREGOR MOSER - UNSPLASH

1. SASSI is not an eco-label nor an endorsement of specific products - seafood cannot be SASSI ‘certified’ or ‘approved’ 2. SASSI is about voluntary compliance, encouraging consumers and retailers to make responsible seafood purchasing decisions, if a species is on the Red-list, that does not necessarily mean that a species is illegal, however SASSI research shows that this species is of conservation concern 3. A restaurant, supplier or a retailer cannot be SASSI ‘compliant’ or ‘approved’ as SASSI does not have the capacity to perform formal audits of these companies 4. Fisheries that are certified as

sustainable by the Marine Stewardship Council (MSC) and farms that are certified as sustainable by the Aquaculture Stewardship Council (ASC) are the ultimate ‘best choice’ and products with these eco-labels are traceable all the way up the supply chain from “boat to plate” 5. There are a handful of retailers, restaurants and suppliers that have a formal relationship with SASSI as part of the WWF-SASSI Retailer/ Supplier Participation Scheme. These companies have made public time-bound commitments to only source sustainable seafood (Greenlist, MSC or ASC certified) or from sources undergoing improvement of their environmental performance 6. The SASSI logo is trademarked and cannot be displayed in a restaurant or menu. Only those companies that have a formal relationship may use the SASSI logo when accompanying their public time-bound commitments to sustainable seafood. Menus also cannot include SASSI ‘colour-coding’, as there are no mechanisms in place to ensure this information is correct.

OYSTERS, CHARLOTTE CONEYBEER- UNSPLASH

05

SPOTLIGHT

MENTORSHIP,

THE GIFT THAT LASTS La Colombe’s Scot Kirton and James Gaag share their take on the role of mentorship in kitchens with Susan Reynard.

T SCOT KIRTON

JAMES GAAG

A TALE OF TWO CHEFS

James Gaag: James was born in a

Scot Kirton: Chef proprietor Scot started

small village in the south of Germany

his career at Haute Cabriere restaurant

and is the talented son of a chef,

in Franschhoek in 2001 with no training

sugarcraft and confectionary teacher.

and quickly worked his way up to sous

He was exposed to all kinds of

chef during the next four years. In 2006 he

cooking from a very young age and

worked at the Savoy Grill in London, one

grew up in his mother’s kitchen and

of Gordon Ramsay’s restaurants where

in the kitchens at Silwood before he

he “gained a two-year crash course in the

decided to become a chef. James

art of blasphemy and ‘the perfect plate’,”

studied cooking at Silwood and joined

his website notes. At the end of 2007 Scot

La Colombe as a trainee in his third

returned to South Africa and joined top

year in 2010 working with Scot. He

chef Luke Dale Roberts as sous chef of La

rose up the ranks quickly and was

Colombe. When Luke left to open The Test

promoted to sous chef at the age

Kitchen, Scot was appointed head chef of

of 24. During this time he spent six

the River Café in 2009 and at the end of

months working in Raymond Blanc’s

2010 followed in the footsteps of Franck

Oxfordshire Restaurant Le Manoir

Dangereux and Luke as head chef of La

aux Quatre Saisons before returning

Colombe. The brand has since grown to

to La Colombe, saying it was the only

include Foxcroft and La Petite Colombe. He

establishment he wanted to come

now has numerous local and international

back to. As head chef, he now has a

awards under his belt.

stake in La Petite Colombe.

06

he end of the year sees a lot of graduations and awards and students move from one phase of their career to the next. Mentorship is an ongoing process and takes many forms.

Scot Kirton, chef patron of La Colombe, Foxcroft and La Petite Colombe, produces extraordinary, award-winning cuisine that stretches creativity to its furthers limits, and continues to do so year after year.

“Trainees are very important in all kitchens; they need the experience to get their foot in the door as they are the future of food in this country,” he says. “I have a very good relationship with Silwood and other culinary schools and their students are the majority of the work force in my kitchens, past and present students.”

Trainees are incorporated into the kitchen brigade initially by moving them around as much as possible to find their strengths and weaknesses, so that Scot can report back to the schools where more training is required.

“There is nothing more rewarding than watching young chefs grow that started with us as trainees, and work their way up through the kitchen and start to becoming more and more creative. James Gaag my head chef is a prime example,” he notes.

Scot says he likes to travel a lot to gain inspiration, with recent stamps in his passport including Spain, England, the USA, Thailand and Australia. He has eaten in some of the world’s

SPOTLIGHT

finest restaurants like 11 Maddison Park in New York, Gaggan in Bangkok, Mugaritz in San Sebastian, and Attica in Melbourne, to name a few.

Head chef James Gaag says a lot of chefs have different ideas of how they wish to develop; he believes you need to find a kitchen that suits you and allows you to grow and La Colombe has always been that kitchen for him.

“Scot has always given me the freedom to play with food, develop my own style and come up with different ideas. He didn’t give me boundaries or limitations; he has allowed me complete creative freedom,” James says. This shows there are many ways to mentor young chefs in industry and nurture their fledgling talent, from demonstrating how to handle a knife or blend flavours to giving young chefs room to grow as

LA COLOMBE © CLAIRE GUNN PHOTOGRAPHY

individuals while part of a brigade.

James says he and Scot have worked together for seven years, emphasising that they “work together”. When he started out as a trainee, Scot was very much his boss, and as trust and respect between the two chefs grew, the business relationship evolved to one of discussing ideas.

Discussions are at the foundation

of mentorship too, James notes.

“Our style of food from when I started to now has developed, evolved and progressed together.

We think along the same lines, so we know what flavours we are thinking about when we discuss langoustines, for example, and develop dishes and menus by talking about them. And now I am a partner in Le Petite Colombe, taking me from student to head chef to partner in business. Scot has allowed me to be the chef I always wanted to be,” he adds.

James believes that professional development can happen where you are when you’re in the right kitchen for you, with the support of your executive chef, and you don’t necessarily need to change jobs and tick off lots of top chefs you’ve worked for on your CV to reach your goals.

INSPIRING GREAT DISHES THROUGH QUALITY, FLAVOUR AND INNOVATION A WORLD-CLASS SERVICE OFFERING THAT DELIVERS SOME OF THE FINEST PORK PRODUCTS IN THE COUNTRY: •

PROCESSED - a wide range of processed pork products that includes bacon, hams, sausages, cooked marinated ribs, smoked products and so much more.

•

PRIMALS - fresh and frozen pork products, including carcasses, boxed meat and offal.

•

COLD STORAGE - a newly commissioned cold storage facility that allows us to offer multi-principle cold storage warehousing and logistical solutions to a range of clients.

FURTHER INFORMATION CONTACT LYNCA MEATS, TODAY Call +27 016 360 4600

www.lyncameats.co.za

51631/SAC

FEATURE

CAPSICUM

CTIA

SA’S TOP-NOTCH CULINARY SCHOOLS

With a cornucopia of culinary schools, academies, training institutions and universities to choose from, we help you find the one that will work best for you. Susan Reynard reports.

C

hefs and cooks remain scarce skills in South Africa and elsewhere in the world, assuring young people of a career in kitchens. The National Young Chefs Training Programme (NYCTP), a shared initiative between the SA Chefs Association, the National Department of Tourism and 19 chefs’ schools, highlights the difference training can make to a young person’s career. Stephen Billingham, president of the SA Chefs Association and owner of HTA School of Culinary Art in Johannesburg, says the final three-year programme cycle has started and features curriculum changes and improvements. More black-owned schools are participating and benefiting financially as the Association assists with ongoing empowerment and accreditation.

“I want to see in education the return of the apprenticeship system.

If I go into a professional kitchen I want to know where the trainees are and for them to come from a variety of schools. The executive chefs need to know who their trainees are, with junior chefs the ‘disciples’ of senior chefs. Too often youngsters

08

are not at an establishment long enough to enhance the business or for chefs to enhance their knowledge. There is a lack of inservice training,” he maintains.

The new QCTO qualification will level the playing field when it comes to education duration, he says. He would also like industry to get more involved in developing its own students and apprentices.

“It will be an HR line item and not a free placement from an existing school. It will be a case of, ‘Can I place my student in your establishment?’ and you will decide if you respect the school or not. Big players in industry need to reconsider the relaunch of the apprenticeship scheme.

Government and the Department of Labour have realised that one year is not enough to learn a trade and we’ve had conversations pertaining to apprenticeships. The NYCTP will convert into a threeyear apprenticeship,” he explains.

Chefs Training and Innovation Academy, with campuses in Pretoria, Cape Town and Durban, has extended its 18-month course

to three years as per the QCTO requirements. Rudolph van Wyk says the expanded modules and change of structure will ensure more competence in graduates. Although an exciting development, Rudolph points out that it will affect the way that training institutions are run as businesses. He anticipates that smaller schools will struggle to survive. On-campus time will remain similar or increase slightly, with time spent in industry extended.

The Private Hotel School, which is based in Stellenbosch, will be opening a Gauteng campus in the same building in Keyes Avenue in the first half of 2018.

Principal Antoinette Ferreira confirms the school has received QCTO accreditation and lecturers will undergo refresher training to familiarise themselves with the occupational chef’s certificate as the new academic year begins.

The school used to offer certificate and diploma courses, plus a combination of both, with the last students training under the City & Guilds programme completing their training in June 2019.

FEATURE

CAPSICUM

CTIA

CULINARY SCHOOLS DIRECTORY 2018 1000 Hills Chefs School

About: The School only enrols a select number of students each year and its aim is to turn out top quality junior chefs for industry.

Teaching relies on practical methods where theory is covered during the practical lesson. Limited residence capacity for advanced students.

Programs: First year students graduate with three Diplomas: City & Guilds Diploma in Food Preparation and Culinary Arts, City & Guilds Diploma in Patisserie, and City & Guilds Diploma in Food and Beverage Service. Second year students graduate with the City & Guilds Advanced Diploma in Food Preparation and Supervision, also specialising in advanced pastry and deli work. Wine and Spirit Education Trust (WSET) Level 1 Award in Wines & Spirits. City &

Guilds accredited barista course.

Accreditation: City & Guilds; QCTO Membership: SA Chefs Association Campus: Durban, KwaZulu-Natal Contact: www.thechefschool.com

Alfresco International Academy of Food & Wine

About: A small school that maintains a personal interest in each student. A maximum of 14 students are selected subject to a personal interview and must show a genuine passion for cooking.

Programs: City & Guilds Culinary Diploma Course (1 year); City & Guilds Food & Beverage Course (optional to full-time culinary students); City & Guilds Pastry Diploma (optional to full-time culinary students); Alfresco Certificate in Introduction to Principles of French Cookery (12 weeks).

Accreditation: City & Guilds Campus: East London, Eastern Cape Contact: www.alfresco1.co.za

Butlers Hotel School

About: The school is located inside the internationally acclaimed Big Hole Centre in Kimberley.

Programs: Certificate in food preparation and cooking (6 months); Diploma in food preparation and cooking (1 year); Advanced diploma in culinary supervision (2 years) Accreditation: City & Guilds Campus: Kimberley, Northern Cape Contact: website: www. butlershotelschool.com

Cape Town Hotel School

About: The restaurant provides a complete service to the general public and is also a choice venue for elegant occasions.

FEATURE

CTIA

Programs: National Diploma and a Bachelor Degree in Technology in Hospitality Management: Accommodation, Food and Beverage and Professional Cookery to approximately 500 students.

Also offers Masters and Doctorate Programs in Hospitality and Tourism.

Accreditation: Department of Higher Education and Training (DHET) Campus: Granger Bay, Cape Town Contact: www.cput.ac.za

Capital Hotel School & Training Academy (CHS)

About: Since 2001 Capital Hotel School has embraced the art of hospitality, offering national and international qualifications to students and industry professionals.

It guarantees practical inservice training at leading, fullservice hospitality institutions under close supervision.

Programs: Beginner students: Food preparation and culinary arts diploma; Hospitality and operations management diploma; Patisserie diploma (all full-time, two years); National

food preparation and cooking certificate (full-time, one year) In-service training: Courses include: Food preparation supervision diploma; Hospitality reception certificate; Food preparation and cooking certificate; Food and beverage services certificate; Accommodation services certificate (all one year, in-service); Food preparation skills programme certificate (part-time) Accreditation: City & Guilds; QCTO; Cathsseta; WSET Membership: SA Chefs Association; ChaĂŽne des RĂ´tisseurs Campuses: Pretoria, Gauteng; Rustenburg, North West Contact: www.capitalhotelschool.co.za

in Food Preparation and Cooking; City & Guilds Certificate in Food Preparation and Cooking; City & Guilds Diploma in Patisserie; City & Guild Advanced Diploma in Food Preparation and Cookery Supervision Professional cooking: City & Guilds Diploma in food preparation and cooking (full-time or part-time); City & Guilds Diploma in food preparation and cooking, including RPL (fulltime or part-time); City & Guilds Certificate in food preparation and cooking (full-time or part-time) Pastry and confectionery: City & Guilds Diploma in Patisserie (full-time or part-time) Accreditation: City & Guilds; QCTO Contact: www.capsicumcooking.com

Capsicum Culinary Studio

Central University of Technology (CUT), Free State

About: Capsicum Culinary Studio is the largest chef school of its kind in South Africa. Students gain practical experience during their studies and build a professional network in preparation for their career.

Programs: Professional training: Day release and block release Programs in City & Guilds Diploma

About: CUT is the foremost higher education institution in the heartland of South Africa and offers a wide range of qualifications across four faculties.

Programs: Diploma: Hospitality Management (3 years) and B Tech Hospitality Management

FOLLOW YOUR DREAM AND BECOME A PROFESSIONAL CHEF FOLLOW YOUR DREAM AND BECOME A PROFESSIONAL CHEF

Established in 2004, the Francois Ferreira Academy provides training Established the Francois Academy provides training excellenceinin2004, Culinary Arts and Ferreira Hotel Management in the beautiful excellence in Culinary and Hotel Management the beautiful Garden Route, and we Arts are recognised as a training in provider

by South GardenAfrican Route, Chefs and weAssociation are recognised as aChaine trainingdes provider

by South and the Rotisseurs.

African Chefs Association and the Chaine des Rotisseurs. a trained to become professionals in the Hospitality Our studentsare are a trained Our students to become professionals in the Hospitality Industry.

Courses areaccredited accredited with City& &Guilds, Guilds, CATHSSETA and Industry.

Courses are with City CATHSSETA and the Cape Wine Academy and our graduates are highly sought after the Cape Wine Academy and our graduates are highly sought after bothlocally locallyand andinternationally. internationally. both

Wealso alsopresent presentadditional additionaltopics topicstotosupplement supplement the prescribed We the prescribed F subjects,like likeXhosa, Xhosa,French, HospitalityFinancial FinancialManagement, Management, Cake FFrench, subjects, Hospitality Cake Decoratingand andSugar SugarWork, Work,Entrepreneurship, Entrepreneurship,and and Wine, Brandy and Decorating Wine, Brandy and PortAppreciation.

Appreciation.

Port Tel:044 044884 8840765 0765 Tel: www.francoisferreira.com www.francoisferreira.com

FEATURE

Degree (1 year).

Accreditation: DHET; SAQA Membership: SA Chef Association Campus: Bloemfontein, Free State Contact: www.cut.ac.za

Chef MLK School of Cooking

About: Executive chef Martin Kobald and his experienced team run a growing network of cooking schools that offer training of an international standard.

Programs: City & Guilds Certificate in Food Preparation and Culinary Arts (Professional Chef Level 1); City & Guilds Diploma in Culinary Arts (Professional Chef Level 2); City & Guilds Diploma and Certificate Combined (Professional Chef Level 1 and 2); various amateur courses for enthusiastic cooks Accreditation: City & Guilds; QCTO Membership: SA Chefs Association Campuses: Johannesburg,

Gauteng; Durban, KwaZuluNatal; Windhoek, Namibia (Silver Spoon Hospitality Academy) Contact: www.chefmlk.com

Chefs Training & Innovation Academy (CTIA)

About: The Chefs Training & Innovation Academy (CTIA), a 2016 City & Guilds Centre of the Year nominee, offers industryrelevant skills that help graduates get into the workplace faster and sustain their careers longer. A training semester lasts six months, of which approximately 70% is spent on campus and 30% is spent at approved industry partners.

Programs: Certificate in culinary arts; Diploma in culinary arts; Diploma in patisserie; Advanced diploma in culinary arts; Advanced diploma in patisserie; International advanced management diploma

CTIA

in culinary arts and patisserie; Occupational Certificate Chef NQF Level 5; ProChef 2020 programme; Applied pastry programme; CTH Hospitality Management Programs; various short courses; courses may be part-time or full-time.

Accreditation: City & Guilds; QCTO; DHET Membership: SA Chefs Association; WACS Campuses: Centurion, Gauteng; Cape Town, Western Cape; Durban, KwaZulu-Natal Contact: www.ctia.co.za

The Private HOTEL SCHOOL Stellenbosch

DEVELOPING TOMORROW'S BEST

Approved City & Guilds Centre Partnership with American Hospitality Academy

NATIONAL AND INTERNATIONAL ACCREDITED QUALIFICATIONS

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

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

Open days for 2018: ROSEBANK CAMPUS

OPENING SOON!

21 February | 19 May | 25 August | 24 November The Private Hotel School is registered with the Department of Higher Education and Training according to The Higher Education Act 1997 Registration certificate No.2010/HE07/005

T 021 881 3792 www.privatehotelschool.co.za info@privatehotelschool.co.za

FEATURE

CTIA

College of Cape Town

About: A recognised institution 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.

Programs: National N-Diploma in Hospitality and Catering Services (includes N4-N6 Certificates) – takes 18 months full-time, each level (N4–N6) takes 6 months; National Certificate (Vocational) in Hospitality Studies (Level 2-4); takes 18 months, industry experience required to apply for N-Diploma Accreditation: NDET Campus: Central office in Salt River; 8 campuses; Hospitality offered at City Campus (has student residence) Contact: www.cct.edu.za

Dona@Balos

About: Chef school and hospitality training institute located in Maseru, Lesotho, offering short culinary courses and training.

Programs: Skills Development Certificates and Diploma in Culinary.

Campus: Maseru, Lesotho Contact: www.donabalos.co.ls

Dream Hotel School

complemented by the development of culinary skills, ethics, effective communication and critical citizenry.

Programs: 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 Contact: www.dut.ac.za

FBI Chef School & Patisserie Academy

About: The school is a development between Sondela Training Academy and Dream Hotels and Resorts.

Programs: Diploma in Food Preparation & Culinary Arts (2 years); Diploma in Resort & Hotel Management (2 years) Accreditation: City & Guilds; Cathsseta; ETDP-Seta; Enterprises University of Pretoria Campus: Avalon Spring Hotel outside Montagu in the Klein Karoo, Western Cape Contact: www.dreamresorts. co.za/dream-hotel-school/

About: Specialises in sugar and chocolate craft and also teaches full culinary programs resulting in a well-balanced all-rounded chef.

Programs: Diploma in Food Preparation and Cookery: Culinary Arts (1 year); Food Preparation and Cookery: Patisserie (1 year); Advanced Training Program in Food Preparation and Cookery Supervision: Patisserie (2 years); skill proficiency patisserie workshops.

Accreditation: City & Guilds Membership: SA Chefs Association Campus: Johannesburg, Gauteng Contact: www.fbichefschool.co.za

Durban University of Technology

Food & Beverage Institute (FBI)

About: The Department of Food and Nutrition: Consumer Sciences programme integrates the study fields of food and nutrition, whilst academic learning is

About: Offers qualifications in culinary arts, patisserie, accommodation service, reception and food and beverage services.

Programs: Advanced Culinary

FEATURE

Arts Training Program (2 years); Training Program in Patisserie Techniques (1 year); Hotel & Guesthouse Management Training Program (1 year); distance learning available; short skills courses.

Accreditation: City & Guilds Membership: SA Chefs Association Campus: Bloemfontein, Free State Contact: www.chefsinstitute.co.za

Fern Hill Hotel Training College

About: Located in the Midlands, the school has a long history of training chefs and hotel managers.

Programs: Advanced Diploma Course in Hospitality Management (2 years); Diploma Course in Professional Cookery (2 years) Accreditation: City & Guilds; Cathsseta; IEB Membership: SA Chefs Association; Chaîne des Rôtisseurs Campus: Howick, KwaZulu-Natal

Contact: www.fernhillhotel. co.za/training-college/

Francois Ferreira Academy

About: Makes provision for full-time studies as well as distance learning, and are involved in numerous inservice training projects and skills driven community workshops.

Programs: Certificate/Diploma in Food Preparation and Cooking (2 years); Diploma in Patisserie; National Certificate in Food Preparation and Cooking (1 year); Assistant Chef Skills Course (6 months); plus three diploma courses in hotel management and various short courses (3 months) for skills development certification.

Accreditation: City & Guilds; Cathsseta; Membership: SA Chefs Association; Chaîne des Rôtisseurs Campus: George, Eastern Cape Contact: www.francoisferreira.com

Global Chef and Hospitality School

About: Aimed at people employed in the hospitality industry (but not necessarily); those seeking international qualification but cannot leave their place of work to attend classroom lectures; school leavers; and anyone wanting a career to the culinary industry. Full-time and part-time courses available.

Programs: Level 1 – Award in culinary skills; Level 2 – Certificate in Culinary skills; Level 3 – Certificate and Diploma in Professional Cookery; courses in hospitality and tourism.

Accreditation: Confederation of Tourism and Hospitality (CTH) of England Awards; Gordon Ramsay’s Tante Marie Culinary Academy Campus: Cape Town, Western Cape Contact: www.chefschoolonline.co.za

THE CHEFS TRAINING

& INNOVATION ACADEMY (CTIA) The Chefs Training & Innovation Academy (CTIA), a 2016 City & Guilds Centre of the Year nominee, offers industry-relevant skills that help graduates get into the workplace faster and sustain their careers longer.

R

egistered with the Department of Higher Education, CTIA runs internationally accredited courses across its three campuses – Centurion, Durban and Cape Town – including standard and specialised programmes.

Through a partnership with the NH Hotel Group, CTIA students can work worldwide, in Michelin-

star hotels, or receive well-paid internships. In addition to our standard courses, we offer a variety of innovative programmes.

Our Advanced Pastry and ProChef courses address topics at the cutting edge of culinary innovation; from charcuterie to cheese-making, microbreweries to the development of your own production line.

Tel: 087 941 CHEF (2433) | Web: www.ctia.co.za. | Instagram/Twitter: @ ctia_chefs | Facebook: /cheftraining.

13

FEATURE

HTA

Guvon Academy

About: Committed to student success and excellence by enhancing student learning through practical experience.

Programs: National Certificate and Diploma; National Certificate: Tourism; National Certificate: Hospitality & Catering Services; Occupational Certificate: Chef; full-time, part-time and online Accreditation: QCTO; Membership: SA Chefs Association Campus: Johannesburg, Gauteng Contact: www.guvonacademy.co.za

Hedgehog’s Nest Culinary Institute (HCI)

About: Focus is on quality training and enrol nine students per year, with accommodation provided.

Programs: Advanced Diploma in Food Preparation and Cookery Supervision (3 years); Parttime Patisserie Course Accreditation: City & Guilds Campus: Rustenburg, North West Contact: www.hedgehogsnest.co.za

Hospitality Training Group (HTG) About: HTG aims to provide highquality education and training that is cost effective and accountable. As a needs-driven training service, the institution provides training courses that meets the employment and economic needs of South Africans.

Programs: Skills Foundation and Proficiency Certificate; Certificate in Food Preparation and Cooking (Level 1); Diploma in Food Preparation and Cooking: Culinary Arts (Level 2) Accreditation: City & Guilds Membership: SA Chefs Association Campus: Durban, KwaZulu-Natal Contact: www.htgonline.co.za

14

HTA

HTA School of Culinary Art

About: 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.

Programs: Full-time: Culinary Art Course (2 years); Chef Foundation Programme (1 year); Patisserie Programme: presented in conjunction with SCA Programme in Professional Cookery and Culinary Art (6 months) 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 Membership: WACS; SA Chefs Association Campus: Johannesburg, Gauteng Contact: www.htachefschool.co.za

Ikusasa School of Cooking

About: Ikusasa Schools of Cooking had a two-pronged start, one through the Chaîne des Rôtisseurs and the other through the Three Cities Group and its subsidiary company The International Hotel School (IHS). The school conducts learning sessions towards the end of the year of study on how to find and land a job.

Programs: Certificate in Food Preparation and Cooking (1 year) Accreditation: City & Guilds; Membership: Chaîne des Rôtisseurs Campus: Riebeek Valley, Western Cape and Durban, KwaZulu-Natal Contact: www.ikusasa.co.za

Institute of Culinary Arts (ICA) About: Comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

Programs: Advanced Diploma in Culinary Arts, Advanced Patisserie and Specialist Culinary Field (3 years); Diploma in Culinary Arts and Advanced Cooking (2 years); Diploma in Culinary Arts and Advanced Patisserie (2 years); Accreditation: City & Guilds; Cathsseta Campus: Stellenbosch, Western Cape Contact: www.icachef.co.za

International Hotel School (IHS)

About: Focus is on practical as well as theoretical training, with emphasis on traditional values of service and hospitality.

Programs: Culinary arts combined with Confederation of Tourism and Hospitality; Culinary arts combined; Culinary arts with Confederation of Tourism and Hospitality; Culinary arts; Patisserie; Professional cookery traineeship; Culinary arts (part-time); plus various hospitality management and food and beverage management Programs Accreditation: Department of Higher Education and Training; Council on Higher Education; Cathsseta; SAQA; City & Guilds; Confederation of Tourism and Hospitality; Gordon Ramsay’s Tante Marie Culinary Academy Campuses: Cape Town, Western Cape; Durban, KwaZulu-Natal; Johannesburg and Pretoria, Gauteng Contact: www.hotelschool.co.za

NQtac HOTEL SCHOOL

NQtac HOTEL SCHOOL NQtac Hotel School offers students a glimpse of the hospitality industry during their 2 to 3 years’ study, with placements in predominantly four and five-star hotels and establishments.

G

lobally, there is a shortage of quality hospitality professionals, so with the right qualifications and experience, students are well on their way to a fantastic career, either locally or abroad.

In 2003 NQtac opened a hotel school in George which allows students to obtain a working qualification. NQtac provides training excellence in Culinary Arts and Hospitality Management and is a registered City & Guilds centre as well as being fully CATHSSETA accredited.

NQtac students achieve international vocational qualifications, which entail a percentage of theory as well as a percentage of actual working experience in operational hotels, restaurants and kitchens.

This allows students to glide smoothly into any aspect of the hospitality industry on completion of their qualification, with a CV containing diploma qualifications and two to three years working experience.

CORPORATE HOSPITALITY TRAINING

Since 1995, NQtac has been offering on-site training and development to hotels, lodges, restaurants and other hospitality establishments, both within South Africa and in 11 other African countries.

The training is all done at the clients’ premises, using the Standard Operating Procedures, venue and equipment of the clients.

This alleviates the unnecessary costs of transporting staff to city centres or other venues and allows them to apply their newly learned skills and theory in their own, non-threatening environment.

All programmes are CATHSSETA accredited or City & Guilds approved, depending on the clients’ preference, allowing staff to achieve recognised qualifications that lead on to further development.

NQtac currently does the following for its clients, inter alia: • Skills development facilitation • Submission of workplace

• • • •

• • •

skills plans and annual training reports Training needs analyses Development of standard operating procedures Tailored programmes on request Training across all departments – Front Office, F&B, Kitchen and Housekeeping and on all levels from cleaners to management Assessment of qualifications Learnerships and skills programmes Developmental career-pathing

Sustainable and ongoing developmental training is a key aspect of skills development and many of NQtac clients have been using its services for over 15 years.

CONTACTS

Lisa Schewitz | Irene Smith Tel: +27 (0)44 873 4384 / +27 (0) 44 873 4771 Email: lisa@nqtac.co.za / irene@nqtac.co.za Website: www.nqtac.co.za

15

FEATURE

JACKIE CAMERON SCHOOL OF FOOD & WINE

Jackie Cameron School of Food & Wine

About: Maximum intake of 15 learners with hands-on training by top local chef Jackie Cameron and her team. Emphasis on creating a healthy and balanced lifestyle in the hospitality industry. This is a mentoring course, producing respectable chefs. Jackie guarantees she will 100% find each student who graduates a job.

Programmes: Covering internationally recognised Culinary Arts Diploma, Patisserie Diploma, Wine Spirit Education Trust (WSET) level 2 Award in wines and Spirits (QCF), together with The Art of Handmade Artisanal Bread-making course, 16-part French Culinary Terminology & Language, 26-part Pastillage-Cake Icing, Intermediate First Aid-level Two and Fire Training and Fire Protection Course.

Accreditation: WSET; City & Guilds; Cathsseta Membership: SA Chefs Association; WACS Campus: Hilton, KwaZulu-Natal Contact: www.jackiecameron.co.za

JHB Culinary & Pastry School

About: Offers students affordable quality education with on-the-job training while they study. As part of the curriculum, professional experience is a requirement with 30% theoretical training and 70% practical training.

Programs: 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)

16

JACKIE CAMERON SCHOOL OF FOOD & WINE Š PEPPERMINT PIX

Accreditation: City & Guilds; FoodBev Seta; SAQA; QCTO Membership: SA Chefs Association Campus: Johannesburg, Gauteng; Potchefstroom, North West; Bloemfontein, Free State Contact: www.jcps.co.za

KeTala Chefs Academy

About: Located on a smallholding in the East of Pretoria, the school combines nature with a farm-like experience and brings a holistic environment into the kitchen and training centre.

Programs: Level 1: Certificate in Food Preparation and Cooking; Level 2: Diploma in Food Preparation and Cooking: Culinary Arts; Level 2: Diploma in Food Preparation and Cooking: Patisserie (6-month courses; 1 year if part-time); and combined course (1 year) Accreditation: City & Guilds Campus: Pretoria, Gauteng Contact: www.ketala.co.za

La Petite Patisserie

About: Offers exciting, instructor lead, short courses in the art of baking with eight students per class.

Programs: Master Cake Decorating, Speciality Cakes, Meringues and Bread Baking courses in one comprehensive SETA-accredited skills program (four months); short courses in French Pastries (2 weeks); Master Cake Decorating (4 weeks); Speciality Cakes (2 weeks); Bread Baking (2 weeks) Accreditation: FoodBev Seta Membership: SA Chefs Association Campus: Cape Town, Western Cape Contact: www.foodacademy. capetown/

Legend Hospitality School

About: The school offers tertiary students the opportunity to acquire internationally accredited skills in operations, services, reception, accommodation, food and beverage, as well as food preparation and culinary arts.

Programs: International Hospitality Management Diploma is a full time, 18-month management programme resulting in a formal Legend Hospitality School International Diploma. Short courses to upgrade skills or to attain entry level qualifications are also offered.

Accreditation: City & Guilds Campus: Zebra Country Lodge, Pretoria, Gauteng Contact: www.legendhospitality. co.za/education/

Limpopo Chefs Academy

About: Aiming to produce high quality scholars and chefs, Limpopo Chefs Academy offers a number of services that aren’t found in the area, namely training in wines and viticulture.

Programs: City & Guilds International Certificate in Food Preparation and Cooking (1 year); City & Guilds International Diploma in Food Preparation and Cooking (2 years); City & Guilds International Diploma in Patisserie (2 years); City & Guilds Advanced Diploma in Food Preparation and Cooking (1 years); Basic Skills Courses; wide variety of short courses and cooking classes Accreditation: City & Guilds; QCTO Membership: SA Chefs Association Campus: Mokopane Campus and Polokwane Campus, Limpopo Contact: www.limpopochefs.co.za

FEATURE

Majuba FET College

About: Comprising five separate campuses that offer a comprehensive range of knowledge and skills programs.

Programs: Catering and Hospitality Diploma; Catering and Hospitality In-house Course; Basic Cookery In-house Course; National Certificate Vocational Hospitality (Levels 2, 3, 4 of NQF); Campus: IT and Business Campus, Newcastle, KwaZulu-Natal Contact: www.majuba.edu.za

Mpumalanga Regional Training Trust (MRTT), Hospitality and Tourism Academy About: The MRTT Hospitality and Tourism Academy in Nelspruit runs at full capacity and takes on 130 full-time learners per annum. It has further capacity to accommodate another 40 learners on short skills programmes offered in food and beverage preparation and professional cookery. This hotel school is connected to a 3-star hotel where learners undergo relevant experiential training.

Accreditation: Cathsseta Campus: Nelspruit, Mpumalanga Contact: www.rttrust.co.za/hta/

NDS Chefs Academy

About: The company employs qualified lecturers with extensive experience and knowledge in delivering the different courses offered plus in-depth and practical industry experience to make learning fun and relevant.

Programs: 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 Membership: SA Chefs Association Campus: MacCauvlei Campus, Vereeniging Contact: www.ndsacademy.co.za

NQtac Cape

About: Offers fully accredited hospitality training to hotels, lodges and game reserves in all provinces in South Africa, as well as Ghana, Namibia, Seychelles, Tanzania and Botswana. Professional Cookery students become accomplished chefs gaining the practical and theoretical skills and knowledge required through working in top kitchens for 16 months over a two-year period.

Programs: 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 Membership: SA Chefs Association Campus: George, Eastern Cape Contact: www.nqtac.co.za

Olive Chef School

About: Instruction modules provide skills to handle the often stressful, yet highly rewarding atmosphere that is the modern kitchen.

Programs: Advanced Diploma of Culinary Arts (2 years) Accreditation: City & Guilds Membership: SA Chefs Association Campus: Bloemfontein, Free State Contact: www.olivechefschool.co.za

Peermont Hotel School

About: Peermont Hotel School gives fully-funded learnership opportunities to residents of Ekurhuleni and opens doors in the hospitality and tourism industry.

It is a beneficiary of the Peermont Community Benefit Trust.

Programs: Skills Proficiency Certificates: Two months at Peermont Hotel School, two months at Emperors Palace Accreditation: City & Guilds

Campus: Ekurhuleni, Gauteng Contact: www. peermonthotelschool.co.za

Prue Leith Chefs Academy

About: After nearly 20 years at the forefront of professional culinary training, the Prue Leith Chefs Academy has invested R10.5-million in new kitchen and lecture facilities, confirming its place at the leading edge of culinary tuition in South Africa and Africa.

Programs: Full-time: Occupational Certificate: Chef (3 years); Grande Diploma in Culinary Arts & Wine (18 months); ALMA “Professional Chef of Italian Cuisine� (13 months); Diploma in Patisserie (1 year or 6 months); Advanced Diploma in Culinary Arts (6 months) Part-time: Diploma in Food Preparation and Culinary Arts (18 months); Diploma in Patisserie (18 months) Short courses: Various on specialist topics Accreditation: City & Guilds; Cathsseta; QCTO; DHET Membership: SA Chefs Association Campus: Pretoria, Gauteng Contact: www.prueleith.co.za

Royal Bafokeng Institute (RBI) School of Hospitality

About: Offers professional training in hospitality management.

The school is accredited and approved by the City & Guilds Institute of London as a centre to offer hospitality qualifications and affiliated with the SA Chefs Association to offer food and culinary arts training.

Programs: First Year Certificate, Second Year Diploma and Third Year Advanced Diploma Accreditation: City & Guilds Membership: SA Chefs Association Campus: The Ananda Hotel, Rustenburg, North West Contact: www.royalbafokengtourism. com/hotel-school.html

17

FEATURE

SA Academy of Culinary Arts (SAACA)

About: With the help of the hotel and restaurant industry, SAACA has designed 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.

Programs: 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 programs Accreditation: City & Guilds Campus: www.saaca.co.za

SA Chefs Academy

About: Offers practical intensive courses with hands-on classes every day. Classes are limited to 16 students to ensure proper knowledge transfer.

Programs: 1-year Professional Chefs Diploma Course and Patisserie (City & Guilds); 6-month day release courses on each of the following (City & Guilds): • Level 1 Certificate in Food Preparation and Cooking • Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) • Level 2 Diploma in Food Preparation and Cooking (Patisserie) • Level 3 Advanced Diploma in Food Preparation and Cookery Supervision (1-year part-time) Accreditation: City & Guilds Campus: Cape Town, Western Cape Contact: www.sachefsacademy.com

School of Tourism & Hospitality (STH), University of Johannesburg

About: The ethos is very personable with strategic focus on each student.

Only 20 students are accepted.

Programs: 1-Year Advanced Certificate in Classical Cookery, Patisserie and Wine Appreciation; 2-year Diploma: Professional Chef Accreditation: City & Guilds; Membership: SA Chef Association; International Association of Culinary Professionals Campus: Cape Town, Western Cape Contact: www.senseoftastechef school.com

Silwood School of Cookery

About: With 50 years of recognition of its qualifications, Silwood awards the internationally accepted Silwood Grande Diplome after three years of training.

Programs: 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

Sondela Academy

About: It applies a Work Integrated Learning (WIL) process, during which qualification outcomes are combined with business processes in the workplace.

Accreditation: City & Guilds; Cathsseta; ETDP-Seta; Membership: SA Chefs Association Programs: Food Preparation and Culinary Arts Diploma; Food Preparation and Culinary Arts Advanced Diploma; various hotel, lodge and resort management courses Campus: Sondela Nature & Spa in Bela-Bela, Limpopo Contact: www.sondela.com

South West Gauteng TVET College

About: Offers hospitality studies that combine theoretical and practical skills to operate as a cook, waitron or accommodation assistant in various hospitality establishments.

Programs: Hospitality NC (V) Level 2-4: Hospitality Generics Food Preparation Client Services and Human Relations (Hospitality Services optional) Accreditation: NDET Campus: Soweto, Gauteng Contact: www.swgc.co.za/ utilility-studies/hospitality/ JACKIE CAMERON SCHOOL

18

Sense of Taste Chef School

graduates are eligible to apply for entrance into the University of Cape Town’s Postgraduate Diploma in Entrepreneurship (Management) offered by the Department of Commerce.

Accreditation: City & Guilds Campus: Cape Town, Western Cape Contact: www.silwood.co.za

© PEPPERMINT PIX

Programs: Diploma: Hospitality Management (3 years); Diploma: Food and Beverage Operation (3 years); BTech Hospitality Management (1 year full-time, 2 years part-time; will be phased out in 2019); National

Diploma: Tourism Management (3 years); Btech Tourism Management (1 year, will be phased out from 2018); B Tourism Development and Management (3 years); BA Honours Tourism Development (part-time, 2 years); Masters Degree in Tourism and Hospitality Management (2-3 years); PhD in Tourism and Hospitality Management; Continuous Education Programmes (CEP) Accreditation: DHET; Council for Higher Education; SAQA Campus: Auckland Park, Johannesburg, Gauteng Contact: www.uj.ac.za

MAKE YOUR HOSPITALITY CAREER DREAMS COME TRUE! Contact us now to start in 2018!

Now offering full time and short skills programmes. Build your own skill set through our short skills programmes.

Contact Cindy Layman on 021 462 2053 or at clayman@cct.edu.za

l

Hote

st Gue ouse H

INFO CENTRE 086 010 3682 021 404 6700 College of Cape Town - Inspiring Minds CCT_Official ccthospitality

FEATURE

The Fusion Cooking School

HTA

Steyns Culinary School

About: In this kitchen, Chef Maritha Steyn, Chef Suzanne and Chef Stephanie demonstrate and guide students in acquiring the necessary know-how in order to master the most basic cooking skills, as well as more advanced techniques.

Programs: Certificate in Culinary Arts (6 months); Diploma in Culinary Arts (12 months); Part-time course Level 1 and Level 2 (10 weeks each) Accreditation: City & Guilds Campus: Pretoria, Gauteng Contact: www.steynsculinary school.co.za

Swiss Hotel School

About: The Swiss Hotel School in Randburg opened its doors in 1995.

The curriculum and educational philosophy was modelled on that of the Hotel School Belvoirpark in Zurich where the founder, JĂźrg Vontobel had been director for 10 years.

Programs: Hospitality Management Programme (3 years); Professional Chef Programme (2 years + 1 year in industry) Accreditation: City & Guilds; CHE; DHET; NQF Membership: SA Chefs Association Campus: Johannesburg, Gauteng Contact: www.swisshotelschool.co.za

The Chef School for Food & Wine

Programs: 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 Contact: www.thechefschoolsa.com

20

About: A smaller, more intimate boutique approach to culinary training, with chefs having gone on to be successful in many areas of industry, including many becoming head and executive chefs.

Programs: Full-time: International Commis-Chef Cook Diploma (18 months), International Grande Chef de Partie Diploma (3 years) Part-time: City & Guilds Certificate in Food Preparation & Cooking (level 1, 7 months); City & Guilds Diploma in Patisserie (level 2, 7 months); City & Guilds Advanced Diploma in Cookery Supervision (level 3, 7 months) Accreditation: QCTO; City & Guilds Campus: Musgrave Campus and Westville Campus, Durban, KwaZulu-Natal Contact: www.fusioncooking.co.za

The Hurst Campus

About: Provides great service in a family-style campus at Backsberg Estate Cellars for its local and international students. Top graduates can apply to attend the 16-Week Summer programme at the Institut Paul Bocuse in Lyon, France as the campus is a member of this exclusive worldwide alliance.

Programs: 3-year Occupational Certificate Chef Qualification (QCTO); 2-year City & Guilds Advanced Food and Wine Chef Programme Accreditation: SAQA; QCTO; City & Guilds; Institut Paul Bocuse Worldwide Alliance Campus: Cape Town, Western Cape Contact: www.thehurstcampus.co.za

The Private Hotel School

About: The curriculum combines innovative and leading-edge hospitality instruction with sound practical training and knowledge of the hospitality industry. Its qualifications are accredited by AHA-IHMS and allows students to complete their

optional third year in the USA. Programs: Diploma in Event Management (3 years); Higher Certificate in Hospitality Management (1 year); Advanced Certificate in Hospitality Management (1 year); Advanced Certificate in Hospitality Management: Culinary Specialisation (1 year); Occupational Chef Certificate (3 years); Advanced Diploma in Hospitality Education (1 year fulltime; 2 years distance learning); enrichment modules (6 months) including Introduction to Culinary Arts; Food Service Management; Nutrition; Professional Cooking; Professional Baking and Pastry Accreditation: DHET; City & Guilds; QCTO; SAQA; NQF; American Hospitality AcademyInternational Hotel Management Schools (AHA-IHMS); Membership: SA Chefs Association; USA National Restaurant Association (NRA) Campus: Stellenbosch, Western Cape Contact: www.privatehotelschool.co.za

The Professional Cooking Academy

About: It has a dynamic approach to training, with a combination of handson, practical classes underpinned by sound theoretical content.

Programs: Certificate in Professional Cooking (1 year); Diploma in Professional Cooking (2 years); Skills Proficiency Certificate in Basic Food Preparation (1 week) Accreditation: City & Guilds Membership: SA Chefs Association Campus: Rustenburg, North West Contact: www.cookingacademy.co.za

The Tourism and Business Institute of Southern Africa (TTBISA)

About: With facilities for over 150 students, TTBISA features lecturers respected in the industry who bring their expertise and experience to the various curricula.

THE SWISS HOTEL SCHOOL, SOUTH AFRICA

SWISS HOTEL SCHOOL,

THE SOUTH AFRICA

Celebrating its 22nd year as a private higher education institution, The Swiss Hotel School, South Africa, is not your ordinary culinary school.

T

hough a strong culinary emphasis was always at the heart of its hospitality management offerings, it is only in the recent past it has offered specific culinary programmes.

Prompted by its success with the government sponsored National Youth Chef Training Programme, SHS launched its own programme in late 2014, enrolling a small number of enthusiasts in the first of its modular courses.

Its programme is differentiated through its focus from day one on meeting the needs of career-minded individuals whose medium-term goal is leadership or own business opportunities.

Comprising three separate qualifications, the programme establishes foundational knowledge during the first two years through a combination of classroom theory, applied theory in its own kitchens and industry exposure with a number of quality hotels, restaurants, event and catering companies.

The third year is really up to the student- specialist positions

in patisserie work have been popular but for the majority the lure of overseas experience (not to mention foreign currency earnings) has been strong. Top employers in the USA, UK, Dubai and New Zealand have hosted our students.

The final year offered on a parttime basis confronts those challenges that often defeat young career chefs looking for advancement – • Finance and control • Human resource management • Marketing expertise • Concept development

Programme design gives students the option of sitting City & Guilds external exams.

• Spacious gardened school premises in Ferndale, Wi-Fi on campus • Operational restaurant and training kitchens • Active events programme by and for students • Cape Culinary Tour • Full, IT career assist and student support programme. www.swisshotelschool.co.za

THE SWISS HOTEL SCHOOL, SA - PROFESSIONAL CHEF PROGRAMME Year 1

Year 2

Year 3

Year 4/5

Higher Certificate in Professional Cookery NQF level 5

Higher Certificate in Pastry & Bakery NQF level 5

Internship Year – local or overseas.

Facilitated by SHS

Kitchen management Certificate (applied for). NQF level 6

Full-time study alternating with planned local internships

Full-time study alternating with planned local internships

12 month paid internship in area of student’s choosing

One year fulltime or two year part-time study

21

FEATURE

Programs: National Certificate: Professional Cookery (1 year); National Certificate: Food and Beverage Services (1 year); National Certificate: Bread and Flower Confectionery Baking (1 year); accredited short courses Assistant Chef (6 months); Cook: Convenience Foods (19 days); Cook: Fast Foods (30 days); various non-accredited short courses in food preparation and related skills Accreditation: Cathsseta; FoodBev Seta; SAQA Campus: Cape Town, Western Cape Contact: www.ttbisa.co.za

University of Pretoria, Department of Consumer and Food Science

Programs: 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 Contact: www.up.ac.za/ academic/natural

Vaal University of Technology

About: The Faculty of Human Sciences is committed to the development, education and empowerment of communities by sharing knowledge, skills and resources.

Programs: The Department: Hospitality, Tourism, and Public Relations Management offers 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 Contact: www.vut.ac.za/ hospitality-management/

Vhembe TVET College

About: Offers technical and vocational education and training of quality assured and responsive skills-based programmes for lifelong learning.

Programs: Hospitality Services and Tourism Accreditation: DHET Campus: Makwarela Campus, Tshisimani Campus, Mashamba Campus, Mavhoi Campus, Thengwe Campus, Shingwedzi Campus and Makhado Satellite Campus Contact: www.vhembecollege.edu.za

CTIA

Accreditation: DHET; City & Guilds Campus: Mokopane, Limpopo Contact: www.waterbergcollege.co.za

West Coast Chef School

About: Prepares young and upcoming chefs for the fast-growing hospitality industry. Competency in the basics of French Classic Cuisine and contemporary style cooking, plus future food trends.

Programs: 1-year Culinary Training Diploma; 6-month Culinary Training Certificate Accreditation: City & Guilds Campus: Hermanus, Western Cape Contact: www.warwickschefs school.co.za

About: A small, intimate culinary school that is a City & Guilds International approved and accredited centre.

Programs: Diploma in Food Preparation and Cooking: Culinary Arts (1 year); Diploma in Food Preparation and Cooking: Patisserie (1 year); Certificate in Food Preparation and Cooking (1 year); Advanced Diploma in Food Preparation and Cookery: Culinary Arts (1 year); Skills Proficiency in Basic Food Preparation Certificate (6 weeks); International Chef Course (2 years); Food Safety; home schooling courses Accreditation: City & Guilds Campus: Club Mykonos Marina, Langebaan, Western Cape Contact: www. westcoastchefschool.co.za

Waterberg TVET College

Westcol TVET College

Warwick Chefs School

About: The main purpose for building the Hotel School at Waterberg TVET College is to give students the opportunity to be trained in an industry-related environment.

Students are given the opportunity to prepare food in a fully equipped industry-related kitchen.

Programs: NCV Hospitality and Tourism programmes (1 year per level); part-time City & Guilds Certificate (6 months), Diploma (2 years) and Advanced Diploma (2 years)

About: Westcol enjoys accreditation by City & Guilds for the Certificate, Diploma Food Preparation and Cooking and Advanced Diploma in Food Preparation and Supervisory Skills.

Programs: Randfontein Campus: N4N6 and City & Guilds qualifications (3 years); Carletonville Campus: N4-N6 only (18 months) Accreditation: NDET; City & Guilds Campus: Randfontein and Carletonville Contact: www.westcol.co.za

Information in this directory has been compiled to serve as a guide and focuses on the culinary aspect of each institution’s offering. Every effort has been made to ensure the details contained herein are correct; please contact the schools directly for more information. Not all schools listed here are members of the SA Chefs Association. Please contact SA Chef magazine if you spot any errors or omissions so that we can update our records.

22

CAPSICUM

THE

SWEETEST THING

Deon Roets, Capsicum Culinary Studio’s academic and quality manager, celebrated a decade at the school this year. Based at the school’s Cape Town campus, Roets has been in the food industry for over 20 years and, although he has had career highs such as working with Cake Boss Buddy Valastro as well as Brian Turner and Eric Lanlard, he considers his time at Capsicum as the pinnacle.

I

am proud of being part of a wonderful company where we see the amazing development in students and staff through our teaching and training,” says Roets.

“I believe what gives Capsicum an edge over its competitors is our staff’s innovation, participation and involvement, and Capsicum is very proud of its many successful alumni who all graduated from the school with a real passion for the food industry, and a willingness to learn and motivation from lecturers.”

Indeed, some of Capsicum’s alumni are now working in some of the top kitchens locally and internationally and others have gone on to open their own businesses - such as Jandri van Zyl and her Velvet Cake Company.

Also making news is graduate Wandile Mabaso who - post graduation - trained in classical French cuisine in New York and currently specialises in contemporary French haute cuisine at Alain Ducasse’s two-Michelin-starred restaurant, Le Meurice, in Paris. He is also an ambassador of French

gastronomy in South Africa.

So what advice does Roets have for anyone wanting to make a career in the hospitality industry?

“Where possible job shadow, go feel the heat in the kitchen, explore as much as possible, have the right attitude and passion for the industry, prepare yourself for long hours, experiment with food, taste food, explore and expand your senses, read about successful chefs, watch cooking shows on TV and learn and absorb.” he says.

Given Roets’ background in pastry and sugar craft, it’s no wonder that he has a particular interest in Capsicum’s highly regarded pastry and confectionery courses, which include a City & Guilds Level 2 IVQ Diploma in Patisserie as well as specialised offerings in Chocolate Arts and Confectionery and Sugar Craft.

Little surprise then that he counts amongst the chefs he admires the likes of Eddie Spence - “an amazing cake-decorating artist who blows my mind and inspires me” and Alan Dunn and Nicolas Lodge, of whom Roets says: “Just one day with them

is probably like being in heaven.”

Other chefs Roets would gladly have around the dinner table include Brian Turner, “because he exudes passion for the industry and gives respect where it is due” and Gordon Ramsey because, “he speaks my language.”

Roets is excited about the local food and hospitality industry and believes it is fast growing and dynamic. He points to the popularity of TV shows like My Kitchen Rules, Proefessioneel and The Great South African Bake Off, along with the growing number of applications to study at Capsicum, as proof.

“Capsicum Culinary Studios has six campuses across South Africa - Cape Town, Rosebank, Boksburg, Pretoria, Durban and Port Elizabeth - making us the largest culinary school in the country and we’re continuing to expand,” he says. “Watch this space...” www.capsicumcooking.com

23

LAKELAND

LAKELAND’S SUPERIOR

NUT-FREE PESTO

In growing their range of food products, Lakeland Food Company now offers an exciting and unique range of nut-free pestos that don’t compromise on flavour or texture, and still have the pine nut crunch and taste. Managing Director Frans Bekker explains in detail.

L

akeland Food Company is known for its wide selection of premium quality products for the food-service industry – from delicious dessert toppings and artisanal milkshake syrups, to confectionery fruit fillings, and bespoke marinades and sauces. But what they are not quite known for yet is their new range of outstanding pestos.

But why choose pesto? “In keeping with Lakeland’s strategy in growing our basket that we offer the food-service industry, and not venturing too far away from our field of expertise; developing a really good-quality range of pestos made a lot of sense,” Frans Bekker explains.

“We haven’t moved away from our focus on quality. When we started exploring this market, we found that there were only a few manufacturers that supplied the food-service market with pestos, and only a couple that were seriously good. Many bulked their pestos up with other herbs and other bulking agents in order to bring the prices down. We saw the opportunity to provide a quality product that met the requirements of flavour, colour and texture, as well as being cost effective.”

THE SIGNIFICANCE OF NUT-FREE PESTO

This pesto range is of particular significance because of its ability

24

NUT- F R EE P E ST O

LAKELAND

THIS PESTO RANGE IS OF PARTICULAR SIGNIFICANCE BECAUSE OF ITS ABILITY TO ACCOMMODATE PATRONS WITH ALLERGIES.

to accommodate patrons with allergies. It follows the predictions by renowned Chef and Restaurant Consultant Jason Whitehead, who said that food trends of the future need to offer products free of allergens as an option. For chefs, this can be a challenge, and as such, Lakeland – which has always been a nut-free factory – devised a way to offer a range of pestos that are both nut-free and have a crunch.

“We use a specific bean, which we roast and then ground, to give the nutty flavour and texture that pine nuts normally do,” says Bekker.

“We have conducted many blind tastings and have discovered that even the most sophisticated palate was not able to tell the difference.”

And it already seems as though the pesto range is going to be a roaring success. The conversion rate to their product has, up until now, been 100%. They have started distributing this locally in the Garden Route and in the Eastern Cape, with a roll-out in Cape Town scheduled for January, and a roll-out for Johannesburg set for March.

THE PESTO RANGE

In true Lakeland fashion, the company has continued to maintain the utmost in quality. Their Basil Pesto only contains fresh basil and proper parmesan cheese. And they’ve combined popular sundried tomato pesto with a roasted red pepper to offer a Roasted Red Pepper and Sundried Tomato Pesto.

“It’s a wonderful combination of flavours which creates something unique,” says Bekker, adding that

because Lakeland’s economies of scale with regard to production are different when compared with many of their competitors, they are able to provide these products at “very competitive prices”.

More flavours are currently being tested in the market, and, according to Bekker, they are constantly on the look-out for new flavour combinations. “We are very conscience of the fact that pestos are no longer only been offered in pastas and on gourmet sandwiches. The applications are almost limitless, with chefs pushing boundaries in order to offer unique eating experiences.”

UPHOLDING QUALITY IN FOOD-SERVICE

Lakeland is a HACCP certified factory, meaning that every product and process is closely monitored, documented and controlled to ensure that any guarantee they give is sound and legitimate. The pestos are packaged specifically with the food-service industry in mind. They offer 500g and 1kg buckets, and also provide 5kg buckets for contract operators.

Lakeland Food Company is steadily broadening its range of products to the food-service industry. Their dessert topping, milkshake and artisanal milkshake ranges have steadily muscled their way into the market. A range of pestos complements the other products perfectly.

For more information on Lakeland’s offerings, visit www.lakelandfoodco.com.

25

McDONALD’S

CRYING OVER

SPILLED MILK?

Gelatin in the milkshakes? Pig fat in the soft serve? In an effort to debunk common myths about McDonald’s products, we look at their dairy products.

Do McDonald’s milkshakes contain unpasteurized milk?

No, all milk products undergo pasteurisation which is a step in the milk process that is aimed at killing pathogenic bacteria.

Pathogenic bacteria are harmful if ingested. It is also required by legislation that milk products sold to the public be pasteurised.

Are McDonald’s milkshakes fine for vegetarians? We heard the pipe that brings out the milkshake is coated with gelatin inside.

Yes, McDonald’s milkshakes can be

26

consumed by non-meat eaters.

There is no gelatin in any of the ingredients used in making them. They are suitable for lacto-vegetarians — which are vegetarians that consume milk.

Does the milk in the ice cream machines get replaced?

McDonald’s Shake/Sundae machine is specially designed to include an additional food safety precaution — a daily heat treatment that pasteurises the dairy mix contents of the machine. So yes, all machines have a cleaning schedule that

includes detailed daily, weekly and bi-weekly cleaning tasks.

What makes your milkshakes so thick?

The milkshakes are thick because of the combination of our ingredients, together with the blending process in store that is used to create the consistency. Machines cool the dairy mix to the proper temperature, blend it at the correct speed and mix it with the flavoured syrup. Much the same way that using ice cream versus milk at home in the blender would make a thicker milkshake.

The solids and fat content of the

McDONALD’S

THE MILKSHAKES ARE THICK BECAUSE OF THE COMBINATION OF OUR INGREDIENTS, TOGETHER WITH THE BLENDING PROCESS IN STORE THAT IS USED TO CREATE THE CONSISTENCY. MACHINES COOL THE DAIRY MIX TO THE PROPER TEMPERATURE, BLEND IT AT THE CORRECT SPEED AND MIX IT WITH THE FLAVOURED SYRUP. MUCH THE SAME WAY THAT USING ICE CREAM VERSUS MILK AT HOME IN THE BLENDER WOULD MAKE A THICKER MILKSHAKE. THE SOLIDS AND FAT CONTENT OF THE MILK TOGETHER WITH OTHER INGREDIENTS HELP ENSURE A THICK, SMOOTH SHAKE.

milk together with other ingredients help ensure a thick, smooth shake.

Why is McDonald’s ice cream sometimes yellow?

McDonald’s creamy vanilla soft serve is made with milk from leading South African dairies. Milk contains a naturally occurring vitamin called riboflavin (vitamin B2). This vitamin is yellow because milk itself is not the whitest white.

Butter, for instance, is yellow because of its riboflavin content.

The vanilla soft serve may also appear yellow because the dairy is pasteurised at a high temperature

and it is normal that sugars (lactose from milk, sucrose and glucose) caramelise a little bit and affect the colour of soft serves.

Do McDonald’s milkshakes have pig fat in them?

McDonald’s does not use any lard or pig fat in its milkshakes. It is a Halaal-certified organisation and has strict food safety standards in place throughout the supply chain to help ensure safe, high quality food to its customers.

in milkshakes, can you not use natural ingredients instead?

McDonald’s milkshakes are made with many natural ingredients too, including milk, sugar, natural flavouring and guar gum. All of the ingredients together are used to create that delicious, wellblended icy taste customers love.

Why do McDonald’s feel they have to use so many chemicals 27

FEATURE

RUNNING WITH KNIVES From the humble flintstone to the finest forged blade, chefs’ knives are much more than shiny and sharp, they’re an extension of their hands. Susan Reynard reports.

C

GLOBAL KNIVES

28

hefs remember their first professional knife and set of knives. Each has a favourite style that never lets them down. If you’re Dion Vengatass, you’ve got them tattooed on your forearm to represent major milestones in your career. If you’re Pete Goffe Wood or Bertus Basson, you know how to make a meat cleaver gleam in PR shots. And if you went to culinary school, knife skills would be the first practical lesson you had: chop, dice, julienne, brunoise until fingers cramped, blisters burst and backs ached. During a career of wielding a knife, chefs have calluses in all the right places. Brands aimed at professional chefs include (followed by country of origin) Victorinox (Switzerland); Global (Japan); Shun (Japan); Wusthof (Germany); Zwilling J.A. Henckels (Germany); Messermeister (Germany); F.Dick (Germany); Sabatier (French). Hand-made knives are also available from specialist blacksmiths.

Stanley Gordon has grown up in the premium knife industry.

His father in 1954 introduced Victorinox professional and household knives to South Africa, as well as a range of other brands of knives, sharpeners, cutlery, multitools and accessories. Their first retail outlet opened in 1975 in then swish Carlton Centre in the CBD and today their public-facing business is Sharp Edge Sharp Shooter in upmarket Sandton City. Victorinox is a

FEATURE

TOOLS OF THE TRADE Chefs use a mix of tools determined by the tasks at hand and stage of their career. Most knives come in a choice of size, shape, weight, balance, edge, style, bolster, spine, heel, rounded or pointed tip,

DION VENGATASS’ KNIFE TATTOOS © RUSSEL WASSERFALL

DION VENGATASS © RUSSEL WASSERFALL

smooth or serrated edge, variety of handle material and shape, solid or flexible blade, flat or fluted sides, stamped or drop-forged, machine

GLOBAL SAI

family business that was started in Switzerland in the late 1800s by master cutler Karl Elsener with the original Swiss Army Knife. They have always prided themselves in both the quality of their products as well as the positive social and environmental impact they have on their community, having won numerous awards for their novel use of efficient manufacturing processes and recyclable materials.

“It’s important for chefs to have top-quality tools. We work closely with training institutions and supply them with the correct knives at competitive prices suitable for chefs starting out in industry.

And we have more aspirational knives in the range that chefs add to their collection as they progress in their careers,” Stanley explains.

“Knives are an investment and the costs have to be seen as such.”

When bright-coloured handle knives were launched by Victorinox they were a surprising hit. Neon pink, green, orange, yellow, red and blue not only add an element of fun to the traditional black or silver handle, they are also practical.

Some industrial kitchens change preparation utensils at specific times during each shift for sanitary purposes and a quick glance across a busy work area can ensure that everyone is using the correct knife by the colour of the handle.

or handmade, stored in wallets or cases, all in service of delivering the perfect cut.

•

Paring knife

•

Peeling knife

•

Cook’s knife

•

Palette knife

•

Utility knife

•

Fillet knife

•

Bread knife

•

Turning knife

•

Carving knife

•

Carving fork

•

Boning knife

•

Cleaver

•

Sharpening steel

•

Kitchen shears/scissors

•

Plating tweezers/tongs

•

Zester

•

Corer

Patisserie knives and tools are a whole other exciting collection for chefs specialising in this skill.

GLOBAL KNIVES Elegant design, excellent cutting performance.

We invite you to explore our just launched web store where you’ll have access to the complete Global Knives product range at the click of a button. www.globalknives.co.za

“The knives of choice for professional South African chefs and foodies alike.”

29

FEATURE

KNIFE ETIQUETTE 1. Never, ever touch, use, borrow or steal another chef’s knife 2. Buy the best knives your budget allows for 3. Sharpen regularly with the correct steel 4. Sharpen professionally at regular intervals 5. Do not place in the dishwasher 6. Wash by hand, dry immediately and polish the blade 7. Store knives correctly so that blades don’t knock against each other 8. Use the correct knife suited to each task 9. Respect the blade and wear blue plasters when it fights back 10. Hone your knife skills constantly and always share tips and tricks with junior chefs

VICTORINOX

30

GLOBAL SAI KNIFE COLLECTION

Chefs are encouraged to learn about what the blade has been through before being boxed to appreciate the expertise that goes into each knife. High carbon, coldrolled stainless steel is heated, quenched, tempered, hardened, forged or stamped, ground, choice of handle applied, sharpened and etched. In the past, much of this was done by hand by an experienced blacksmith using a skilled eye. Today it’s a highly scientific process using sophisticated equipment to ensure consistent quality. The end result is knives that hold their edge, can be re-sharpened, are mark- and rust-resistant, easy to use and clean, and last a lifetime. Injection moulded handles, called “Fibrox” in the Victorinox knife range, are light, non-slip and easy to clean.

In contrast, wood has dropped in popularity due to the porous nature of the material which has precluded its use in professional environments due to sanitary concerns and the fact that it cannot be sterilised.

FEATURE

Greg Ashley of AL & CD Ashley distributes Global Knives and says it is famous for its G-series of knives with ice hardened blades that are specially weighted and balanced for perfect control in the hand.

He says some people prefer the visual continuity, size and shape of the distinctive dimpled handle. He agrees that knives are a personal choice for chefs, with some preferring heavier Germanstyle knives that offer control and others opting for lighter, nimble Japanese knives. “You need to find your size, what suits you and is in proportion with your hands. The go-to is the classic 20cm chef’s knife,” he says.

Like other major knife brands, Global supports the local culinary industry through its association with particular training schools.

It also sponsors the Culinary Olympics team as well as other culinary initiatives like MasterChef in Australia and SA. “Knife skills are essential: the best knife in the world can’t fix poor skills or bad habits.

If you’ve not been formally trained you may have bad habits.

You need to be practical, able and capable. Creativity and practice will naturally allow you to improve your knife skills in time,” he maintains.

Sharpening skills are as important as knife skills, Greg notes. “A knife could last hundreds of years if you look after it and don’t remove a lot of metal while sharpening the knife.

VICTORINOX

MEN OF STEEL

year of the Olympics engraved on it. It’s

Rudi Liebenberg, executive chef, Belmond

supposed to be a show piece but I use it.

Mount Nelson hotel, Cape Town

I also enjoy using Shun and F.Dick knives.

My mother bought me my first knife, a

I use all of my knifes – you don’t want to

Victorinox with my name inscribed on

miss the pleasure of using your knives.

the handle. When I joined Hotel School

The first time I touched a knife is

Victorinox was the choice as an entry level

very different to what I can do with it

knife. The second other knife I bought

now – hold it, turn it, bend it. It takes time,

was a Zwilling J.A. Henckels. That was a

patience and years of practice. At first,

seriously big knife, a heavy knife and not

it hurts like hell and you start forming

for everybody. Chefs decide if they like

calluses that you never really get rid of.

heavy knives or lightweight knife. I like a

Knife skills mean your hand and fingers

heavier knife to work with, as if it’s really

know exactly what to do, how much

sharp there’s not a lot of pressure you have

pressure to exert, to achieve the desired

to apply as the knife does the work. After

outcome. You start to trust that you know

that I was fortunate enough as a student

what you’re doing with a knife. I can tell

to win a few prizes and replaced my knives

just by listening to how a chef chops an

with other brands. When I travelled to

ingredient whether he or she is using a

Germany for the IKA Culinary Olympics we

sharp knife and has the correct skills: it

received a gift of a Global knife with the

becomes instinctive.

I STILL HAVE MY FIRST VICTORINOX KNIFE SET THAT I BOUGHT IN 1996 FROM SHARP EDGE SHARP SHOOTER IN SANDTON CITY AND I STILL USE THOSE KNIVES EVERY DAY. IT SHOWS THE IMPORTANCE OF QUALITY.

32

www.fishgate.co.za_BOM_7988

Hey you...

Check out our mussels!

They’re delicious, packed full of nutrition, and best of all, on the SASSI green list as a sustainable seafood option.

So why are you only serving them as starters?

Stand a chance to

S M O K E D T O M AT O , C H I L L I AND MUSSEL LINGUINE SERVES: 2 | PREPARATION TIME: 10 minutes | COOKING TIME: 10-12 minutes | DIFFICULTY: Easy

INGREDIENTS

METHOD

• 60 ml extra virgin olive oil • 2 garlic cloves, sliced • 5 ml smoked paprika • 1-2 pinches dried chilli flakes • 1 tablespoon anchovy fillets, roughly chopped • 12 ripe cherry tomatoes, halved • 1 kg live mussels, washed and de-bearded, or 400 g local frozen half-shell mussels, thawed • 30 g parsley, roughly chopped • black pepper and salt, to season • 250 g linguine, cooked

1. Heat the olive oil in a large saucepan and sauté the garlic, smoked paprika, chilli, anchovies and cherry tomatoes until softened, and until the tomatoes and olive oil have reduced to make a light sauce.

2. Add the mussels and allow to steam for 5-6 minutes or until the mussels have opened.

3. If using local frozen half-shell mussels, only cook for 1-2 minutes.

4. Add the parsley, pepper and salt – toss to coat.

5. Mix in the linguine, and add a splash of olive oil.

6. Serve piping hot.

Find us online for more tips and recipes. Share your dish using #theBOM. Blue Ocean Mussels

blueoceanmussels.com

@blueoceanmussels

@BlueOceanMussels

WIN R 30 000 I N C E L E B R AT I O N O F O U R 3 0 T H B I R T H DAY Enter the lucky draw now by simply subscribing to our newsletter at blueoceanmussels.com/enter

FEATURE

Werner Snoek, executive chef Nineteen

to get your first set of knives. It’s the

Farrel Hirsch, executive chef Four

(XIX) Restaurant at The Club at Steyn

tool you’ll pick up daily. I don’t have a

Seasons Hotel The Westcliff,

City, Midrand, Johannesburg

single favourite knife as each as has

Johannesburg

A knife is a personal and valuable item

its ideal characteristics and uses.

I used to use German knives. Some

and chefs hold their knives dear to them.

Victorinox are good workhorses and

of them are very hard and need a wet

I prefer to stick with Global. Shun are

Wursthof has some of the fancy ones.

stone every day and then a honing steel.

highly covetable and one day I’ll invest

Some people take to knife skills more

They are good and sturdy and I’ve kept

in a couple of those. I’m using the new

than others; for me it was one of the

my cleaver. I’ve been collecting the

Global knives at the moment: the blade

easiest skills to master. Knives are

Japanese Global knives for a few years

at the top is not as sharp but more

designed for specific jobs and using

and the blades are a lot softer and easier

rounded; it’s more comfortable in your

the wrong knife for the job or trying

to keep sharp. You need to balance form

hand; and a bit heavier so you have more

to use one knife for everything are

with function. I love opening my knife set

control.

the biggest mistakes of untrained or

– it’s chef porn!

Schools need to spend a lot more time on knife skills; from julienne to

poorly trained chefs.

I still have my first Victorinox knife

It takes years to get your knife skills perfect. Within two minutes of

brunoise, many students don’t know the

set that I bought in 1996 from Sharp

watching a new chef use a knife and

classic cuts. You need to show respect

Edge Sharp Shooter in Sandton City

set up a board I know what their skills

for your tools and look after them.

and I still use those knives every day.

set is – it’s like an interview. The style

Your knife must always be sharp. If you

It shows the importance of quality.

of food I create requires a lot more

neglect your knives your standard of

From there I have built up a collection

chopping and brunoise skills. You

work will drop, your cuts will be off, food

and am possessive about my knives,

have to be able to chop super-fine and

bruised and wasted, presentation and

at work and at home. The knives you

diners will see the knife skills on the

you’ll cut yourself.

own are directly linked to your salary,

plate, including dessert. I guide chefs

so as money becomes available you

every day and show them my skills and

Wynand du Plessis, co-owner Extreem

spot what you like and you’ll buy it, not

tips. I encourage them to always ask

Kwizeen catering company, Cape Town

necessarily because you need another

themselves: “Does it taste nice? Does it

As a trainee chef it’s always exciting

knife. It’s a chef thing!

look nice? Is this the best I can do?”

If you’re using it all the time and using an aggressive knife sharpener you’ll chew up a lot of the metal and the blade will quickly get worn down,” he says.

“Global are perceived as a knife only people who know how to cook should use, but actually a good knife is perfect for any home cook. A lot of people only start cooking later in life after watching TV and cooking shows. Our knives can be put in the hands of anyone able to spend a little more and get a better product. A passion for cooking will benefit from using a nice quality knife,” he adds.

Elsu Gericke, head of professional bodies at SA Chefs Association, says you should never knife shame a chef: “It’s a personal choice; we don’t judge a chef by the knife he or she carries but by the skills he or she displays using that knife.”

34

VICTORINOX © DANIEL MEYER

NEWS

CHEF DIXIE’S

DEDICATION HONOURED Sharmaine Dixon of 1000 Hills Chefs School in KwaZulu-Natal was presented with the SA Chefs Association President’s Award 2017 by president Stephen Billingham.

C

hef Dixie is one of industry’s biggest champions and favourite chefs, known for her contributions as an executive chef, lecturer, culinary school principal, course developer, competition judge, competition chef and entrepreneur, who has devoted her life to developing future chefs.

She has been a KwaZulu-Natal committee member since 1996.

Having started lecturing at the Pinetown Technikon in 1982 while completing her own studies, Chef Dixie also taught at M.L. Sultan Technikon and The Hotel School and was principal of the Chanticler Hotel School of Food and Wine.

She launched the 1000 Hills Chefs School in 2005, offering City & Guilds qualifications in Food Preparation and Culinary Arts.

She sold the school and continues to consult to its new owners.

Her qualifications and awards include a National Higher Diploma in Education and a Master’s

Degree in Technology: Food and Beverage Management. She is an accredited Level 5 Assessor for Food Preparation and Culinary Arts and helped develop the Professional Cookery Programme that has been used by government-owned tertiary institutions since 2004.

Stephen said on the occasion, “Today’s recipient has cemented her place in South Africa’s hospitality industry and culinary fraternities’ history. She will always be spoken of with respect and treasured memories by all of those she has trained, worked with, befriended, supported and touched over the years.”

Snippets from messages of congratulations to this much beloved leader on Facebook include: • Siphesihle Maphumulo: Your hours and sacrifices you have made for me (us) are paying off every day. You are not only a lecturer but a mentor that channels you through to

•

•

•

•

the right directions, I’m yet to meet someone who has maybe half of you in them.

Kristin Alexandra Smith: “Congratulations chef Sharmaine Dixon you one incredible lady with the biggest passion for food! If there is one thing you taught me is attitude is everything and with your determination to strive for the best is the best inspiration I know. I salute you!”

Moira Jean Davies: “Congratulations Dixie. You were my first year lecturer and set the high standards that I hold dear to my heart throughout my career. Well deserved.”

Manfred Muellers: “Congratulations Sharmaine A well deserved recognition indeed.”

Gogontle Kabelo Masibi: “Chef Dixie. With more people like that South African hospitality shall skyrocket”

35

NEWS

VOCATIONAL

TRAINING VICTORIES Mirella Barnes spent four years in South Africa with City & Guilds, and the country and its people have a place in her heart forever. She shares the experience with SA Chef.

•

MIRELLA BARNES (SECOND FROM RIGHT)

EDUCATION ELEVATION

I landed in January 2014 after coming for a look-see in September 2013.

I felt an overwhelming feeling of aspiration and a will for change. I was keen to continue to raise the profile of the culinary industry, giving people, especially young people, the opportunity to use their internationally-recognised qualification globally. Also, as time went on, I realised how important it was to the industry to raise the bar in South Africa itself and have chefs with culinary art or patisserie qualifications on par with other chefs across the world. I only wanted what was best for the students and to give the people of South Africa the same opportunities to a good education as any person in my home country, England. This allowed me to adopt a pragmatic approach in everything I did and, with every problem I had to resolve, I put the learner at the heart and the solution then became easy to find.

36

HIGHLIGHTS GALORE

• I did a talk to Level 2 Diploma hairdressing students in a college in Alexandra. At the end, one young girl came to me with big doe eyes brimming with tears, gave me a hug and said, “thank you because with a City & Guilds qualification, I shall be able to look after my family”.

• At an engineering graduation event held at Emperors Palace, I gave a speech about how proud everyone should be of their choice to take up a vocational training programme instead of a degree at university. One of the graduates’ mothers came to me afterwards and told me I just changed her life because she was always made to feel a failure for not going to university and she now felt she could hold her head high because of the choices she made for herself and her son.

• Tlali Masakala, a NYCTP student, receiving the only City & Guilds

•

•

•

Medal of Excellence in Africa was awesome and having his photos in our reception of his trip to London was a constant reminder of his radiant face and the change it made to his life.

Mashudu “Lucky” Masinya at Johannesburg Culinary and Pastry, who told the City & Guilds board of directors his story which led to us sponsoring work placements for him in the UK. I am still friends on Facebook with Lucky and I feel lucky to have crossed a path in his life.

The countries I was fortunate to visit and learn about, including Namibia, Tanzania, Mozambique, Mauritius, Botswana and Zimbabwe, and experiencing the closest I’ve come to a country with a similar sense of humour as the Brits, Swaziland.

Presenting Thomas Overbeck with Honorary Membership of City & Guilds for his contribution and dedication to skills development in South Africa. Truly well-deserved.

Having the pleasure to deliver my very first presentation to tutors and assessors at Northlink College in Cape Town and being absolutely in awe at the view of Table Mountain visible through the ceiling-to-floor window – I had to apologise to the audience because I just had to take a minute to take in the view and pinch myself that I was actually there and I felt blessed.

NEWS

LEE-ANN SMITH

MONIQUE DUNN

OPENING CEREMONY Š PHOTOS COURTESY OF WORLDSKILLS INTERNATIONAL

WORLDSKILLS

ABU DHABI SHOWCASES TALENTED YOUNGSTERS The 44th WorldSkills Competition that took place in Abu Dhabi from 15 to 18 October 2017 saw 1 251 young competitors from 59 member countries and regions participate in 51 skills.

T

he event takes place every two years in different countries and attracts tens of thousands of visitors from around the world.

This is the first time it has been held in the Middle East and North Africa (MENA) region. The event was held under the patronage of His Highness General Sheikh Mohamed bin Zayed Al Nahyan, Crown Prince of Abu Dhabi, Deputy Supreme Commander of the UAE Armed Forces.

South Africa sent some 19 contestants competing in a variety of skills. Representing the culinary arts were Monique Dunn, who competed in the cooking skills category, and Lee-Ann Smith, who competed in the restaurant services skills category.

They both had to showcase their skills and knowledge in a series of gruelling challenges under very strict conditions. Thomas Overbeck, general manager of the SA Chefs Association, once again joined the

SA delegation as expert judge in restaurant skills. Thomas says the massive scale of the event, excellent organisation, hospitality by hosts and skills on display by youngsters was impressive. He says Monique and Lee-Ann did South Africa proud.

Overall, China came first with the most medals awarded, followed by Korea and Switzerland. The cooking skills category gold medal went to Italy, silver to Thailand and bronze medals to Denmark, Malaysia and Austria. Monique won the Best of Nations Certificate, attaining the highest marks of all the contestants in their respective skills categories.

In the restaurant service category, the gold medal went to Switzerland, silver to Indonesia and Chinese Taipei and bronze to Austria.

The WorldSkills South Africa (WSSA) initiative is championed by the Department of Higher Education and Training. Even though

South Africa has participated in WorldSkills International events since 1990, WSSA was formally established in April 2013 by then Deputy Minister of the Department of Higher Education and Training, Mduduzi Manana.

The next WorldSkills competition will take place in Kazan, Russia in 2019. Contestants must be 22 years or younger in 2019 and may include students from TVET colleges, universities of technology and private colleges, those working or training at companies and apprentices. For more information go to www.worldskillssa.dhet.gov.za.

The SA Chefs Association thanked local sponsors for their support, including Snappy Chef, Cape Wine Academy, SA Bakers Association, GeoChem, The Fusion Cooking School, Majoba College, Maestro Chef and The International Hotel School.

37

NEWS

THREE TRAINEES OFF TO FRANCE!

Alison and Sidney Bond have selected the next group of young chefs to train at their cooking school Le Calabash ‘Petit Conservatoire de la Cuisine’ in the Loire region in France.

D

uring their recent trip to South Africa, a special dinner was held in their honour at Punchinello’s at Montecasino, Johannesburg.

In a surprise announcement on the night, not two but three chefs were chosen from six candidates for the once in a lifetime opportunity of a six-week internship in France in 2018: Bongani Ngwenya,

Nkululeko Qina and Thobi Skosana.

Previous winners Megan Meikle and Nicolas Skhumbuzo, say the experience has helped them grow in knowledge, skills, awareness of international trends and confidence.

Sponsors of the dinner included Tsogo Sun, Zevenwacht Wine Estate, Makro SA, Turn n Slice and Fishermans Deli and Sun International.

CHEF TIAAN ON B-WELL OLIVE AND CANOLA OIL I have used B-well olive and canola oil blend for quite some time now.

You get the great olive oil taste with all the health benefits of canola. I love using it for frying and dressing as well as for marinades and preserving things like garlic and chilli. You cannot go wrong with this affordable, good quality and very tasty product! I always have a couple of bottles handy!

- Chef Tiaan Langenegger; winner and judge of the Kyknet TV cooking show Kokkedoor 2013.

Tel: +27 (0)28 514 3441

38

|

Email: info@bwellfoods.co.za

|

Web: www.bwellfoods.co.za

NEWS

WC COMMITTEE

DINNER A WINNER! Top chefs in the Western Cape came together to cook up a storm for the fund-raising dinner. The committee is chaired by Executive Chef Jocelyn Myers-Adams, and Executive Chef Alfred Henry.

© PAT BROMILOW-DOWNING

J

oining her were Joseph Govender, executive chef of Onomo Hotel Cape Town – Inn on the Park; Alfred Henry, executive chef Southern Sun Cape Sun; Wynand Schoeman, executive chef GrandWest Casino; Carl Van Rooyen, executive chef Vineyard Hotel; Nadin PospechDemmler, owner Top Nosh; and Amelia Zeelie, head lecturer HIS.

A total of 110 guests attended, including members of the executive of SA Chefs Association president Stephen Billingham, vice-president Allister Esau and general manager Thomas Overbeck. Guests included industry greats such as Luis Pinheiro, Jeremy Flowerday and members of the Petousis family (owners of the Vineyard Hotel).

Stef Olivier of Bidway Auction

House was MC and auctioneer of items organised by Wynand du Plessis of Extreem Kwizeen.

Significant funds were raised for the Amy Biehl Foundation and the foundation’s choir sang on the evening. Jocelyn says, “We support child development and children’s charities as these prepare the juniors of the future with the fundamental skills that they require in life.

39

NEWS

UPLIFTING COMMUNITIES

THROUGH FOOD

Somerset West Village Garden (SWVG) NPC is a community vegetable garden that has been established on a derelict park on the corner of New and Drama St in Somerset West.

B

y developing a community vegetable garden in the park, the area has been uplifted which has led to the increase in property prices and the decrease in crime in the area.

SWVG has signed a Memorandum of Agreement with the City of Cape Town for the use of the land and water for a period of five years.

We are working closely with Helderberg Street People’s Centre to uplift the homeless and to re-integrate them into society.

Volunteers from Helderberg Street People’s Centre work in the garden in exchange for tokens. One token is earned for each hour that is worked. The token can be exchanged at the Helderberg Street People’s Centre for clothing, a hot shower, food and twenty tokens can get them an ID. Our aim is to give the street people a hand up, not a hand out and we would like to encourage residents of the Helderberg to donate money to HSPC, NS and

SWVG instead of giving money to the homeless on the street.

We have up to 20 volunteers working in the garden each day.

The number has increased steadily over the past 21 months that the garden has been operating and is proof that the street people are “buying” into this concept to make a difference in their lives.

With the help of various organisations including the Helderberg Street People’s Centre and Helderberg Night Shelter, three of our volunteers have found employment.

To date we have had learners from two schools that have visited the garden. While taking them around, they have learnt about where vegetables come from and more about planting and growing vegetables. We would like to see more school children visit the garden and will be working on a programme that will be implemented later in 2018.

One of our objectives is to educate the homeless in sustainable vegetable gardening

and to supply them with opportunities for self sufficiency, thereby uplifting them and restoring their dignity.

During the year, the volunteers who had shown commitment by attending the garden regularly, were chosen to attend a five day course on Vegetable Production. The course was presented by the Department of Agriculture.

All of the attendees found the course interesting and useful and came back fired up to put what they had learnt into practise.

Our aim is to become sustainable within in three years. With this in mind, we have started a weekly market where the vegetables that we grow are sold every Tuesday from 09:0011:00 at the garden.

To help with the feeding scheme at Helderberg Street People’s Centre we supply them with fresh vegetables on a weekly basis.

ONE OF OUR OBJECTIVES IS TO EDUCATE THE HOMELESS IN SUSTAINABLE VEGETABLE GARDENING AND TO SUPPLY THEM WITH OPPORTUNITIES FOR SELF SUFFICIENCY, THEREBY UPLIFTING THEM AND RESTORING THEIR DIGNITY.

40

CHEF SHOWCASE

© SLICEDCHEESEDESIGNS

KAYLA-ANN OSBORN Executive Chef at popular Umhlanga restaurant The Chef’s Table, Kayla-Ann Osborn is making waves in SA’s culinary ocean.

When did you realise that you were destined to be a chef?

I think right from little. It was never a decision. Just something that was always going to be.

I started cooking with my Gran from very little. I was absolutely fascinated by it.

Which ingredients do you enjoy working with the most?

Butter is and always will be an obsession. We make our own butter and every single time I make it I still am fascinated by

42

the process. How sour cream produces different butter to fresh cream. How you can then split the buttermilk into ricotta.

I also love our South African lamb. It has a particular gamey earthiness to it. Recently, we have also been using a lot of local grains. Amaranthus, sorghum, and millet. And for me there is no simpler enjoyment than filleting a fresh fish and crisping the skin perfectly on the wood fire — a squeeze of lemon, lots of butter and into the oven.

What is your signature style?

I have been asked this question a lot recently and I still don’t have an answer for it. I am starting to think when I do find an answer for it, it will take away from my creativity. I would rather not have a defined style and keep re-inventing rather than have a style and feel confined by it.

What dish or ingredient do you think is currently overrated?

Radicchio. It’s bitter and I just cannot find a way to use it that I have thought “that is delicious”.

CHEF SHOWCASE

CHEF KAYLA-ANN OSBORN

In the distant future, how do you want to be remembered as a chef?

I want to be remembered as a chef that cooked. That was in the weeds with my chefs.

Why chef if you don’t cook?

Where did you train and who was your culinary inspiration?

I trained at 1000 Hills Chef School with the formidable Chef Dixi. She is and will always be the most hardcore chef I know. I am inspired mostly by the people I work with; my team and my suppliers. They give me a lot to think about and I bounce a lot off of them. From a chef point of view, Dominique Crenn, but more locally I have amazing mentors and friends like Jackie Cameron, Nardia Adams, Chantel Dartnel and Jen Pretorius who have

© SLICEDCHEESEDESIGNS

encouraged me and always been a shoulder to cry on or laugh on.

That is by far my biggest one to date and the one I wanted to most.

What has been the greatest achievement of your career?

What do you still want to achieve?

Recently, I was awarded Eat Out Rising star at The Eat Out awards.

Oh, so much. But mostly I just want to cook…

43

CHEF SHOWCASE

THE INTERIOR OF THE RESTAURANT REFLECTS THE PHILOSOPHY OF THE FOOD: NATURAL MATERIALS, RAW, LUXURIOUS YET SIMPLE... COMFORTABLE AND FAMILIAR, YET EXHILARATING AND ADVENTUROUS.

ABOUT THE CHEF’S TABLE

Executive Chef Kayla-Ann Osborn and her brigade of 12 qualified chefs have crafted their menu around fresh, local and seasonal ingredients. The dishes are inspired by what is readily available on the day. Fresh produce from local, organic farmers arrives in the morning and the dishes are tweaked and arranged accordingly.

The menu changes slightly every day and each season will see different

© SLICEDCHEESEDESIGNS

44

ingredients and new dishes to enjoy.

The open plan kitchen is at the heart of the restaurant - for the theatre of it but also for the chefs, to stay connected to the energy of the diners. Watch the chefs at work and feel the connection to the food and the beautifully plated dishes being prepared.

Each dish is carefully sculptured around exceptional flavours and plated as a work of art on hand

crafted ceramic dishes, further reinforcing the artisanal nature of the dining experience. The full wine cellar boasts an impressive array of fine South African wines as well vintage bottles that can be viewed on request.

The interior of the restaurant reflects the philosophy of the food: natural materials, raw, luxurious yet simple... comfortable and familiar, yet exhilarating and adventurous.

CHEF SHOWCASE

THE CHEF’S TABLE MENU STARTERS: • LOCAL OYSTERS: apple, mint, chipotle

• WILD MUSHROOMS: 63˚ free range egg, barley risotto, mushroom broth, truffle

• BEEF HEEL BOLOGNESE: mushroom, parmesan, purple basil, truffle

• SEARED ANGUS FILLET: mole poblano, bean, chipotle

• SLOW BRAISED BEEF TONGUE: mustard, piccalilli, gremolata

• CHICKEN OYSTERS: mushroom ravioli, wild mushroom, truffle, parmesan

• PRAWN TORTELLI: smoked mussel, burnt lemon

• LONGSHADOW FARM VACCHINO ROMANO GNOCCHI: asparagus, burnt butter, mustard, olive

MAIN COURSES: • BHAJI GURNARD: white bean paté, cauliflower, ginger curry emulsion

• ROASTED KING OYSTER: gnocchi, roasted leek, parmesan dashi

• CRISPY DUCK CONFIT: mushroom, sweet potato, onion, apple

• MOORES-PITT BABY CHICKEN: cauliflower, parmesan, oyster mushroom, mangetout

• 21 DAY AGED MERRIVALE BEEF FILLET: Thys chips, mushroom purée, roasted leeks, baby onion, roasted garlic butter, crème fraiche

• LAMB DUO: chili aubergine,

chocolate, tomato glaze, chocolate glass

• BLACK FOREST: brandied cherries, chocolate sponge, Italian meringue, dehydrated chocolate mousse

• LEMON POSSET: textures of lemon, pumpkin seeds, vanilla ice-cream

• GREEN FAIRY: apple dome, liquorice sherbet, apple sorbet, liquorice caramel

• PEACH & GOAT’S CHEESE: textures of peach, goat’s cheese custard, pickled feta

parmesan, salsa verde, semi-dried

*Correct as of December 2017. Menu is

cherry tomatoes

subject to change

• CONFIT PORK BELLY: cabbage, bacon, apple, beetroot

• PAN ROASTED GEELBEK: variations of heirloom carrot, mussel

CONTACT DETAILS

puree, burnt lemon, tenderstem

Location: 23 & 24 First Floor, Protea

DESSERT: • TEXTURES OF CHOCOLATE: ice cream, cremauex, burnt white

Mall, Chartwell Drive, Umhlanga Rocks, Durban, 4320 Contact: (031) 001 0200 or

reservations@thechefstable.co.za

45

FEATURE

DRINKS SECTOR DRINKS SECTOR CRAFTING THE CRAFTING THE

The world of craft or artisanal alcohol has taken off in South Africa. We take a look at some of the key trends and how they’re being incorporated into establishments. Susan Reynard reports.

TIME ANCHOR DISTILLERY (LEFT AND RIGHT) ©JUSTIN LEE / HOT ON TOP PRODUCTIONS

STANLEY BEER YARD HAS A CRAFT FEEL THROUGHOUT

STANLEY BEER YARD TASTING

ARTISANAL, SMALL BATCH OR MICROBREW ALCOHOLIC BEVERAGES BY THEIR VERY NATURE ARE NOT AIMING FOR GLOBAL DOMINATION. LIKE HANDMADE FURNITURE OR HOMEMADE CONFECTIONERY, THE APPEAL LIES IN THEIR NICHE STATUS.

46

FEATURE

M

aking alcohol in small batches in your backyard is as old as mead and moonshine. Once man learned how to ferment ingredients to produce a liquor with feel-good effects and an appealing taste, he never looked back. To achieve the kinds of global branding and massive distribution required to ensure steady supply meets demand is the domain of the alcoholic beverage giants like ABInbev, Heineken Holdings, SABMiller, Kirin Holdings and Diageo. Marketing and sponsorship have made household names of brands like Heineken, Castle, Windhoek, Carling Black Label, Corona, Budweiser, Stella Artois and Amstel, to name a few, and that’s just beer.

Craft, artisanal, small batch or microbrew alcoholic beverages by their very nature are not aiming for global domination. Like handmade furniture or homemade confectionery, the appeal lies in their niche status. Often the premises are open for tours, owners sell their products at markets and music festivals, and distribution beyond the near vicinity remains a challenge.

Agents have popped up to help with extending reach, making it possible to enjoy a Capetonian or Durbanite craft beer in Johannesburg and vice versa. In this article we take a quick look at a handful of Johannesburg-based producers.

© ADAM JAMIE - UNSPLASH

TIME ANCHOR DISTILLERY

Hennie and Ruth Kloppers, founders of Two Okes Brewery in Johannesburg, are the perfect promoters of their product that they sell on tap at key events. Two Okes beers include: Lekker Lager, Irish Ale, Stout, South African Pale Ale, Red Ale, Hefeweizen, Pilsner and Blonde.

Each has signature flavour profiles and a story behind its development.

Their promise is “real beer” with an emphasis on quality. They love to engage with customers and chat about their products and there is a special story behind each one. The Red Ale, for example, is named after Ruth, a lovely, natural redhead.

Steve Gilroy is a famous brewer and raconteur in Johannesburg and the man behind Gilroy’s Brewpub in Muldersdrift, west of Johannesburg.

His tagline is “120 years behind the times” and if you arrange a brewery tour, you’d be wise to arrange a designated driver or taxi too.

Creating beer is his passion and he considers himself an artist, balancing flavours and aromas to product the perfect ale. Gilroy’s products include Serious, Traditional, Favourite and Lager. If you attend a beer experience or take a closer look at his label, you’ll learn more about the cheeky gauntlet with “the raised middle finger” logo.

Time Anchor Distillery in ubertrendy Maboneng, like most craft alcohol producers, has a tasting room. It’s worth booking a tasting to learn more about the owners,

STANLEY BEER YARD

the process and the flavour nuances they have created using their specific distillation process. They have made a name in boutique gins and rum. Mirari Blue Orient Spiced Gin changes colour when tonic is added. Also in the range if Mirari Pink Damask Rose Gin. Angel Heart Beverages produces Angel Heart Liqueur and Ginifer and Westcliff artisanal Joburg dry gin, with one variant infused with chili. The two gin products are made using 13 botanicals from around the world and indigenous to South Africa to create a unique flavour.

New Brixton Brewery in Johannesburg’s first beer was Brixton Bitter, an easy drinking, sessionable, fully flavoured pale ale. Their aim is to produce “excellent, innovative and interesting” craft beers. Availability of their beer is limited, currently found at nearby Stanley Beer Yard, Craft Beer Library, Liquor City in Melville or Loco Liquor in Blairgowrie.

Online liquor stores like www. bottleshop.co.za and www.cybercellar. com stock a variety of local and international liquor brands, including craft products, and extend the reach of these smaller producers.

Quirky brands, beautiful bottles and labelling, and interesting flavours and aromas are the hallmarks of these niche products and poring over the website is an education on how South Africa is advancing on this front.

47

FEATURE

© KAUFMANN MERCANTILE - UNSPLASH

THE FLAVOURS ARE SOPHISTICATED; YOU CAN PAIR A FRUITY BEER WITH A PASSIONFRUIT

ARTISANAL ALCOHOL STANLEY BEER YARD

Stanley Beer Yard is owned by astute restaurateur, Larry Hodes, who also owns Arbour Café, both in Johannesburg. The beerthemed establishment is at 44 Stanley, an eclectic mix of bespoke restaurants and retailers. Larry launched the restaurant five years ago and is now ready to expand the brand once again. The tagline is “Home of the craft beer” and they have 13 on tap – preferred by craft beer connoisseurs, and several more in bottle.

Larry deals directly with brewers and says the more established brewers now have distributors to assist with supply. He believes in supporting small business and entrepreneurs and always settles the bills as fast as possible when dealing with small companies. The

48

gastropub does brisk business which means they turn over kegs fast. With draft beer, freshness is everything, and kegs only last two to three weeks unrefrigerated or a couple of months refrigerated, so he advises restaurateurs to ensure they have the turnaround to avoid wastage.

“A lot of craft beer serving establishments are perceived to be more expensive. These beers take longer to brew and the cost of ingredients is higher. Also, there are no preservatives in the beer, which is a big selling point. Craft beer is all natural and brewed in the traditional fashion, which results in a rich variety of colours and flavours. The average South African knows lager, pilsner and stout. With craft beer each of these can be broken down further.

CHOCOLATE.

Aromas and flavours are more complex and interesting,” he notes.

Brewers have a lot of fun in naming their beers, with brands such as The Dictator, The Headless Huntsman and Buxom Barmaid by Optimum Craft Brewery. Pricing is around 25% to 35% higher on craft beer than mainstream brands, which may seem more expensive, but the profit margin is much lower, Larry says. The craft beverage consuming public also considers the experience a cultural and social one, rather than quaffing in quantity.

“Because the flavours are sophisticated, you can pair a fruity beer with a passionfruit chocolate, for example. South Africans are beginning to take more risks in their food and beverages,” says Mark Tavares, restaurant manager. Beer and chocolate pairing is another popular experience. And their famous beer ribs are made using Stanley Lager, the restaurant’s house brand craft beer.

BRANDS MENTIONED HERE www.twookesbrewery.co.za www.gilroybeers.co.za www.newbrixton.co.za www.timeanchor.co.za www.ahbev.com www.ocbrewery.co.za www.bottleshop.co.za www.cybercellar.com

ninety9cents 29817T

OPINION

HOW TO LOSE

A CANDIDATE IN TEN WAYS Landing the perfect candidate for a culinary or hospitality role can be tricky. Stephen Hickmore navigates the minefield on your behalf.

I

admit, I’m a bit of a sucker for romantic comedies. Notting Hill, Love Actually and Bridget Jones’ Diary hold pride of place in my DVD library. Another favourite, don’t judge me, is the 2003 Stinker Award nominee How to Lose a Guy in Ten Days starring Kate Hudson and Matthew McConaughey. Here’s the basic plot - Kates character, a journalist, is inspired to write an article using classic mistakes people make in relationships. She starts dating a cocky advertising executive and eventually drives him away.

The dating game is a tad like searching for talent in your business, don’t you think? Without the corny candle light, naff romantic music and messy shared desserts. Companies often forget that identifying and attracting the best is a two-way street, in a candidate-short market like

the one we have right now, there needs to be proper consideration to entice the cream of the crop.

Here are the ten, most popular, ways to lose the best applicants in the market: -

1. Interview process is too long.

It’s good to plan a quick interview process; talented people are in demand. Panel discussions are good, and ensure that all members of the assessment team are available on the same day.

Forward-thinking businesses try to review your shortlist within a week and set up final interviews within two weeks. Candidates are not impressed by changing appointment times or multiple interrogations. The candidate isn’t expecting an adoring “You had me at hello” Jerry Maguire moment.

But, time delays may be the demise of this relationship

2. No Feedback

Who likes rejection? An employer of choice gives feedback to the candidate timeously. To get a crack at a “second date,” better let the applicant know before they move on to some better prospect.

A pleasant regret letter or email to all incompatible applicants is good. A standard Dear John or an impersonal SMS is not. A candidate can give you bad press if they feel neglected. A strong image as a caring employer is key in attracting the best.

3. Too much testing

Personality profiles, fingerprinting, psychometric analysis, integrity tests, lie detectors, medical checks and even handwriting analysis.

All designed to help an employer make an informed choice. But does it really help? Don’t get me wrong, there is a home for some probing

THE DATING GAME IS A TAD LIKE SEARCHING FOR TALENT IN YOUR BUSINESS, DON’T YOU THINK? WITHOUT THE CORNY CANDLE LIGHT, NAFF ROMANTIC MUSIC AND MESSY SHARED DESSERTS. COMPANIES OFTEN FORGET THAT IDENTIFYING AND ATTRACTING THE BEST IS A TWO-WAY STREET, IN A CANDIDATE-SHORT MARKET LIKE THE ONE WE HAVE RIGHT NOW, THERE NEEDS TO BE PROPER CONSIDERATION TO ENTICE THE CREAM OF THE CROP.

50

OPINION

and prodding, but when is it all too much? Such brazen examination may cause a candidate to run for the hills. There’s a time for everything but extravagant snooping is just plain scary.

4. Trying to find someone too perfect

Trust me, “perfect” is not out there. Everyone has weaknesses, annoying habits and made blunders along the way. We have evolved as a species but are still full of faults. Some humanresources folk ask themselves three simple questions: Can they do the job? Will they complement the team and our goals? Will they stay? Deciding can be over-fussy, like the movie 50 First Dates or one could settle for reasonable imperfection like Julia Roberts did when she met Hugh Grant in Notting Hill. Lucky Hugh!

5. Setting unreasonable deadlines

Too much pressure on a candidate to accept the offer can evolve into the kiss of death — most un-romantic. Reasonable time should be given to weigh things up. Change is hard, and a strong candidate needs to consider many options to make a choice. To quote Billy Crystal’s declaration of love from the romcom When Harry met Sally, “When you realise you want to spend the rest of your life with somebody, you want the rest of your life to start as soon as possible.” Being over eager does not an Oscar win.

6. Offering a salary package way below expectation At last the ideal candidate — the letter of offer is prepared and presented with a flourish and, like a bouquet of petrolstation flowers, falls way short of expectations. After all that

A FORWARD-THINKING COMPANY NEEDS TO MAKE THEMSELVES ATTRACTIVE TO POTENTIAL HIRES.

interviewing and checking just to fall over the final hurdle of compatibility. I know it’s not all about the money, but if a person is used to a specific lifestyle it is unlikely they will accept less. John Cusack put it well in the 1989 movie Say Anything. “I gave her my heart, she gave me a pen.” Variety magazine critics called it “halfbaked love story” Companies who par-cook their salary offers may also find themselves being panned by the reviewers.

7. Phoning a current employer

A sure way to blow it. Phone the candidates present employer to get a reference? Yes, this does happen. Seriously, if your wayward golfing buddy phoned the husband of his latest flirtation for a recommendation would he get the truth? Or would the cowering Casanova of the fairways end up pursued by an angry hubby with a five iron? As in, the Rotten Tomato awardwinning and 2013 box-office failure, Temptation, I would imagine a great reference would emanate from the current employer if they wanted a shortlisted prospect to leave

8. Not trying to impress

It is a talent-short market. A forward-thinking company needs to make themselves attractive to potential hires.

Many corporations want to be an organisation of choice, but fall short of putting the right benefits and working conditions into practice. Reputation is everything,

it is not all about salary. Good promotional prospects, great working environment, extra benefits, and management style to name a few. Dedicated workers are the best people to recommend a company. If they love working for The Firm they will encourage others to do the same. A bad reputation is hard to change. A business doesn’t get dozens of chances. In Ground Hog Day, one of my favourite movies, Bill Murray needs to use the information around him to make the necessary character adjustments to impress Andie MacDowell. He eventually succeeds, but not without continued failure.

9. Inflexible on interview times

The good candidates are probably working, and setting up a convenient time for an interview can be quite testing.

Top companies are flexible, don’t play hard to get, and are willing to see the top talent out of working hours or at weekends.

10. Bad employment advertising

Is the advert attracting applications? Is it dull and boring?

Or is it in the wrong publication?

If one wants to appeal to the right profile of candidate, better do some research and find the right platform. Target the appropriate online resources and publications that your goal market reads. And by the way, I am not referring to Tinder !

Good luck with your search!

51

REVIEW

FAMOUS, FLAWLESS,

FOXCROFT

Katie Reynolds-Da Silva, Editor of SA Chef magazine, experienced first-hand the phenomenon that is Foxcroft.

T

he guiding principle of Foxcroft Restaurant is Soigné, a French adjective meaning “prepared with great attention to detail.

Showing sophisticated elegance,

carefully or elegantly done.”

Chef Proprietor Glen Foxcroft Williams certainly brings elegance and sophistication to his dishes, in planning, preparation, taste and presentation

TAPAS •

Seared Tuna Tataki Chipotle, avocado, cucumber, rice puff

•

Cured Yellowtail Mango atchar, buttermilk, ‘slangetjies’

•

Korean BBQ Carrot Gochujang, fermented carrot, pickled pear

•

Honey-glazed Quail Confit leg, rhubarb, pecan, liver jus

•

Smoked Pork Rillette Red cabbage, ale mustard, elderflower

•

Turnip Gratin Roasted onion, capers, parmesan, lemon thyme

SEARED TUNA TATAKI

MAINS •

•

Pan Roasted Game Broccoli, confit onion, smoked cherry

DESSERTS

jus

•

Mushroom Cannelloni

46% Bahibe, pickled cherry, cacao nib, kirsch

Hazelnut, carrot, beetroot, sherry veloute •

•

Linefish

•

blanc •

Chicken & Sweetbreads

52

Free-range Pork

Compressed Strawberry Lemon curd, geranium, sour cream, matcha

Spicy cauliflower, kohlrabi, tatsoi •

Stonefruit Black tea, verbena, vanilla, sauvignon

Caramelised fennel, leeks, mussels, chorizo

Chocolate & Cherry

•

Hilton Blue Cremeux

Gemsquash, charred cabbage,

Peppered walnut, pickled apple,

fermented plum

candied sourdough

What sets Foxcroft apart is the attention not just to detail, but to the minutia. Each element on the plate has been crafted with perfection in mind.

Diners choose two tapas, one main and one dessert, from a menu that doesn’t rest on its laurels. My first choice of tapas, the Seared Tuna Tataki, was a delight to look at, and a joy to devour. The flavours were delicate and finely tuned, and rounded off with a kick courtesy of the chipotle. My second dish was the Honey-glazed Quail, which was perfectly complemented by the delicious rhubarb smear and held together by a pecan dusting.

This course was delightfully rich without being overwhelming.

The main course, the Linefish, was by far my favourite of the meal. The tastes unfolded rapidly, riffing off each other, yet balanced and full. The mussels added a welcome tang, and the fennel brought out the subtlety of the fish.

For dessert, my now thoroughly pampered palate craved freshness, and only the Stonefruit with its playful globe of Sauvignon Blanc gel would do.

In short, a meal at Foxcroft is more than food; more than ambience; and more than topnotch service. It’s being able to stand back and wonder at a team of chefs at the top of their game.

OPPORTUNITIES

THE POT LUCK CLUB

OPPORTUNITIES Your next business opportunity or dream job could be closer than you think.

NATIONAL: CHEF LECTURER

Capsicum Culinary Studio is in search of chef lecturers across the country in all of its branches, namely Cape Town, Sunninghill, Pretoria, Boksburg, Durban and Port Elizabeth. Successful candidates will report to the Branch Manager and will be responsible for teaching activities and to ensure delivery of the set course curriculum in accordance with the Capsicum Culinary Studio (CCS) policies and philosophy of individuality and excellence in culinary arts.

Duties and Responsibilities

• Coordinating, Mentoring and assisting students with respect to theory and practical

54

•

•

•

•

•

studies and cultivation of the individual creative spirit Managing student discipline and formal correspondence relating to student discipline Ensuring implementation and adherence to policies and processes as set out by legislation, accreditation bodies and Capsicum Culinary Studio Managing food and kitchen Items, equipment ordering, purchasing, receiving, cost and stock control as set out by the guidelines of Capsicum Culinary Studio Ensuring promotional and culinary event planning and participation Coordinating all aspects of assessment

Requirements

• Education: two years City & Guilds Culinary Art’s syllabus lecturing experience • Training: Qualified Assessor and/or Moderator • Experience: Minimum of three years’ industry and training experience CVs can be forwarded to recruitment@capsicumcooking.co.za with Chef Lecturer in the subject line.

CHEF DE PARTIE

The Pot Luck Club in Cape Town is looking for a Chef De Partie to join the team. It is a fast-paced open kitchen that has a great working environment. The Pot Luck Club

OPPORTUNITIES

is looking for someone who can handle the pace and maintain the high standards required.

Potential candidates need to have work experience in the upmarket restaurant industry. The position is available immediately.

Apply via www.hoteljobs.co.za, or contact The Pot Luck Club directly on +27 (0)21 447 0804 for details.

FINE DINING HEAD CHEF

The Boardroom Recruitment Agency is searching for a Head Chef or Restaurant Manager for a five-star luxury hotel. They will operate in an 80-seater restaurant where a set menu will be served for around R850 per person.

Qualifications/Experience

• Formal culinary qualification • Driver’s license essential • Upmarket restaurant or 4/5* hotel experience essential • Previous experience managing a kitchen brigade • Able to start as soon as possible (within one week or immediately) • Passionate about fine dining food and food plating Applicants should submit an updated CV in Microsoft Word format, along with copies of relevant qualifications, a friendly profile photo in professional attire (shoulders and up), and written and contactable references.

Only shortlisted candidates will be contacted. Apply via www.hoteljobs.co.za or www. theboardroomrecruitment.com.

breakfast, lunch and dinner for up to 4 000 guests. As Chef De Cuisine, you will also interact with guests and crew, by playing an integral role within the Disney Cruise Line team on one of their luxury vessels.

Responsibilities

Your excellent interpersonal and culinary skills will be essential, as you will work closely with other culinary professionals from around the world. This position will grant you the opportunity to showcase your gastronomic expertise and culinary genius, as you organise, coordinate and oversee menu preparation in your assigned area.

By leading and developing your team, you will have a direct impact on the crew members’ experience. As one of the most sought-after employers in the cruise line industry, Disney expects you to uphold the same standards and values that are synonymous with their world-renowned name.

Qualifications

• 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation • Demonstrated career progression within the culinary field • Ability to take ownership and lead culinary team within

assigned area of responsibility • Ability to thrive in a fastpaced, shipboard environment with limited contact with friends and family on shore • Receptive to working four months with limited time off • Certified working Chef or equivalent degree in Culinary Arts • Previous experience within the cruise industry is desirable • Knowledge of Materials Management System (MMS) a plus

Additional Information

This is a shipboard role and the successful candidate will report to the Assistant Manager of Food Operations. Contract length is four months on, two months off, and includes single room accommodation and officer privileges while on board.

Benefits are offered year-round, on contract and off contract, as long as a return contract is signed.

These include Group Medical Coverage, Short and Long Term Disability Insurance, Life Insurance, Retirement Savings Plan option.

Applicants must have a valid passport and C1/D Seaman’s visa (DCL will provide you with documents to obtain this), complete a pre-employment medical, and obtain a criminal background check. To apply, visit www.jobs. disneycareers.com/disney-cruise-line.

DISNEY CRUISE LINE CHEF DE CUISINE

Travel the globe, while advancing your career with a world-renowned leader in the cruise industry. As Chef De Cuisine, you will lead a team of 14 to 25 cooks and chefs, as you collectively work to prepare well executed, delicious dishes for

FOOD SERVICE ABOARD THE DISNEY WONDER © DISNEY CRUISE LINE *The SA Chefs Association has not partnered with any employment agencies regarding these vacancies

55

NEWS

THE WINNERS OF THE 2017

EAT OUT MERCEDES-BENZ RESTAURANT AWARDS

South Africa’s shining culinary talents were honoured at the 2017 Eat Out MercedesBenz Restaurant Awards on Sunday 19 November at the Grand Arena at GrandWest in Cape Town.

ADDITIONAL WINNERS

THE TEST KITCHEN, CAPE TOWN SOUTH AFRICA

THE TOP 10 RESTAURANTS 1.

The Test Kitchen (Woodstock, Cape Town) 2. Restaurant Mosaic at The Orient (Elandsfontein, Pretoria) 3. The Restaurant at Waterkloof (Somerset West) 4. Chefs Warehouse at Beau Constantia (Constantia, Cape Town) 5. Greenhouse at The Cellars-Hohenort (Constantia, Cape Town) 6. Camphors at Vergelegen (Somerset West) 7. La Colombe (Constantia, Cape Town) 8. The Shortmarket Club (City Bowl, Cape Town) 9. Overture (Stellenbosch) 10. The Pot Luck Club (Woodstock, Cape Town)

56

THIS YEAR, NUMBERS 11 TO 20 WERE ALSO HONOURED:

11. Jardine Restaurant (Stellenbosch) 12. Foliage (Franschhoek) 13. Wolfgat (Paternoster) 14. Jordan Restaurant (Stellenbosch) 15. Fermier Restaurant (The Willows, Pretoria) 16. Thali (Gardens, Cape Town) 17. DW Eleven-13 (Dunkeld West, Johannesburg) 18. Hartford House (Mooi River, KwaZulu-Natal) 19. Luke Dale-Roberts X The Saxon (Sandhurst, Johannesburg) 20. La Tête (City Bowl, Cape Town)

• S.Pellegrino & Acqua Panna Chef of the Year: Liam Tomlin of Chefs Warehouse & Canteen (City Bowl, Cape Town) • Retail Capital New Restaurant of the Year: La Petite Colombe (Franschhoek) • Graham Beck Chefs’ Chef: Kobus van der Merwe, Wolfgat (Paternoster, West Coast) • Rising Star: Kayla-Ann Osborn, The Chefs Table (Umhlanga) • Woolworths Sustainability Award: Camphors at Vergelegen (Somerset West) • Service Excellence Award: Restaurant Mosaic at The Orient (Elandsfontein, Pretoria) • Wine Service Award: Moses Magwaza, Restaurant Mosaic at The Orient (Elandsfontein, Pretoria) • John Psillos Award for Outstanding Contribution to Service: Morne Wessels, La Petite Colombe (Franschhoek) • Lannice Snyman Lifetime Achievement Award: Letitia Prinsloo • Style Award: Fermier Restaurant (The Willows, Pretoria) • Woolworths TASTE Eat Out Bursary winner: Bryan Mlotshwa

CHALMAR BEEF

GENERAL FEEDLOT

PRODUCTION PRINCIPLES In 1982 the South African Feedlot Association was founded.

B

efore the commercial feedlot industry, most beef in South Africa was produced off grass. The problem was that beef was available only seasonally.

It was also expensive due to limited quantities and variable quality.

The reason for the seasonal supply of beef off grazing can be found in our native grasses. Our native grasses can broadly be classified as sour veld or sweet veld. Cattle produced on grass are typically slaughtered during the end of summer and autumn.

Cattle produced mainly off grass are typically between 24 to 28 months of age vs feedlot cattle which are harvested at 10 to 18 months of age. As the animal ages the connective tissue gets ‘stronger’. The rule of thumb is the older the animal the less tender and juicy the beef. Every farmer has their own philosophy

of production. Some recognise the importance of stockmanship, correct genetic selection and good nutrition, while others don’t consider these principles as important.

These are however essential in producing good quality beef.

What do we feed our cattle?

The feed is formulated by an expert feedlot nutritionist. The correct amount of proteins, vitamins, minerals, fibre and energy must be given to the cattle to ensure a strong immune system and maximise the animal’s growth potential. The main raw materials we feed the cattle are as follows: Chop, wheat bran, soya products, fuzzy cotton seed, maize and maize silage, urea, salt and lime.

A ‘hot’ topic is the impact intensive cattle production has with regards to its carbon footprint or green-house

gas emissions .The raw materials used to feed our cattle primarily come from by-products of the human food chain. Very little feed is exclusively grown to feed cattle.

People have also been led to believe that it takes 8kgs of grain to produce 1kg of meat. Cattle do not only produce meat. Cattle produce a hide for the leather industry, offal for food, and manure which is returned to the crop soil as a fertiliser.

Chalmar Beef is very fortunate that with our abattoir on our farm, there is very little waste generated by our production system, namely from the beginning stages on the farm to the end production stages at the abattoir.

57

FEATURE

© PIXABAY.COM

FRYER SELECTION In this, the fourth in the series on Frying Oil Management, we discuss Fryer Selection.

Fryers are an essential component within the kitchen. Selection of the correct fryer is critical to ensure consistent quality is produced while reducing running costs.

F

ryers have evolved over the last 80 years, with Smart Fryers becoming highly efficient tools for generating turnover, saving cash on oil use and power costs.

We need to be very mindful of the costs implicated in the choice of the fryer. The cardinal rule in fryer selection is: “How Does the Fryer Protect the Frying Oil?”. Frying oil is the biggest cost component of the frying equipment!

A simple calculation on a standard old-generation fryer which has two vats of 25 litres of oil in each vat with a three-day oil life can cost you in excess of R110 000 annually while you dump a staggering 6 000 litres of oil, while the new Smart Fryers that have two vats of 16 litres of oil will only use 770 litres of oil costing in the region of R15 000 per annum. This oil reduction of 40% is a major break through in extending the fry life.

This saving of over R100 000 annually just on oil cost will be continuous saving with the life of the fryer.

58

In the selection criteria, you will need to understand the following salient points to help make an educated choice: 1. Production requirements 2. Energy requirements 3. Filtration systems 4. Digital controller 5. Multiple Vat Configurations 6. Warranty and Back up Service

PRODUCTION REQUIREMENTS

The example we use in selecting the fryer for your calculation on production is based on the following: 200 seater unit offering lunch and dinner with 50% of the plated meals having fried food in three fried food groups, i.e. potatoes, fish and vegetables. We will use a three vat fryer with one 16, and two 10 litre vats in a single case.

Production At a fill rate of 75% within an hour using a 100g portion of chips, you will need 200 seats X 75% fill rate x 100 gram portions = 15kg.

The Smart Fryer will be able to

produce a cooking time of under three minutes on a frozen chip, assuming the basket can take 2,50kg, you will need 18 minutes to produce the required production.

The old generation fryer has a cooking time of 8 minutes resulting in a 48-minute cook time.

ENERGY REQUIREMENTS

As discussed in previous articles, energy is transferred from one medium to another and is not lost or gained.

Electrical elements use conductive energy to heat the elements and then use convective heat to heat the oil.

Gas uses convective heating, where a flame heats the air which in turn heats the metal base of the fryer and finally the oil is then heated up.

The thinking that gas is cheaper than electricity is false, as you need more energy units to heat the air and then the steel. Gas has a lag time to get heat into the oil, where electrical elements transfer directly into the oil. Hence your oil will get hotter with electrical elements over gas.

FEATURE

© JAVIER MALINA VIA UNSPLASH

The quickest test is to hold your hand over the exhaust of the gas fryer and feel all the wasted energy passing through the exhaust.

In the last batch of energy tests, I proved that electricity is in excess of 38% cheaper than gas.

Electric fryers have better cooking time performance as they have a narrow heating band and much faster temperature recovery rate than gas.

The rule of thumb is to have a ratio of one litre of oil to just under 1KW of heating in the element set up.

FILTRATION SYSTEMS

Filtration, specifically built into the fryer unit, is a critical part of the fryer. When using filtration and filter aids, you will be able to extend oil life in excess of 400% on current fry life.

The small particles that are in suspension in the oil will break down and increase their surface area more than 10 fold within six hours of heating. The result is a shortened fry life.

Filter aids like Magnesol, which is approved by major global QSR groups, improves the taste by removing bad odors and foul tastes.

The filter aids have a chemical bond with the volatile compounds that are potential health hazards, and are removed completely from the oil with Magnesol.

DIGITAL CONTROLLERS Three important features that the controller needs: • Temperature management

• Time and sound control warnings • Standby function Temperature is the biggest enemy of oil; with the correct temperatures you will help extend the fry life of the oil. Remember heating frying oil over 192°C will half the fry life of the oil.

Thermal conductivity is the ability to adsorb the heat into the food. Oil that is too hot will not decrease the cooking time, but rather crust the outside and leave the inside raw.

A golden rule regarding temperature is never heat past 175°C, this can be managed by the digital controller. The old dial knob temperature controller is generally not accurate and staff tend to over-heat the oil thinking they will cook food faster.

Remember to allow the heat to sink into the food at the correct temperature.

When you have the ability to manage temperature, the time factor is now very important as you need the fried foods to remain in the oil for a very specific time.

Leaving the food in the oil for too long will result in dark and burnt foods. The ability to deliver the same color on fried foods like onion rings is part of the quality control.

MULTIPLE VAT CONFIGURATION

The reduction in oil volume in the vat has also meant there will be more frequent top ups of fresh oil that will in turn extend oil life. The overall

length of the unit is shortened, hence allowing up to four vats in one unit.

The fryer will only need a single operator that will make use of a single pump and filtration system and other single components to help reduce capital and running costs of the unit.

An important factor is that each vat must be wired up to stand alone, so if a vat is not working, the other units will carry on working.

Cross frying is possibly the factor that will influence the taste profile most significantly; using a singe vat for a single food will improve the taste dramatically.

WARRANTY AND BACK UP

This is critical decision when deciding on purchasing. A one-year warranty is standard with a twoyear warranty becoming the norm.

Seven-day service back up should be a standard from the supplier.

Over the years, operators don’t know the cost of oil but only know the number of drums being used weekly. In conclusion the Smart Fryer will be able to extend oil life, deliver golden fried foods, giving you an ease of operation and use the energy source efficiently.

To purchase a cheap, oldgeneration fryer will cost less at start up but within days the operating costs will soar and the unit will not be able to deliver high-quality foods.

Invest in the equipment wisely and your investment in the venture will pay off handsomely over a very short period.

59

REGIONAL SPOTLIGHT

!NABA FOOD & WINE FESTIVAL

BEZALEL WINE & BRANDY ESTATE

NORTHERN CAPE Welcome to the Northern Cape, South Africa’s unending expanse, where red meat is the order of the day, and cosy homemade cuisine takes preference.

A

province of vast open spaces and countless stars, the Northern Cape is not the first place one might look for a culinary experience. But don’t be fooled, this region offers a variety of food and cultures to explore, from Augrabies’ lush vineyards on the banks of the Orange River, to the historic town of Calvinia where the annual Hantam Meat Festival takes place. As a result of its sheer size, visitors to the Northern Cape are likely to stumble across a variety of restaurants – cosy coffee shops and take-away joints, or elegant restaurants promising a real treat.

Kimberley and Upington are the major cities in the province and offer a wide selection of eateries to choose from. These include local flavours, European or even Asian cuisine.

Quaint country-style pubs offer irresistible, ice-cold beers in the heat of summer, together with a hearty pub lunch. Towns like Springbok and Sutherland are also worth a visit for a gourmet bite or two.

FOOD FESTIVALS

Hantam Meat Festival

Calvinia’s Hantam Meat Festival – known by locals as the Hantam

60

Vleisfees – is a must for all who love the combination of hearty Karoo hospitality and the region’s famous lamb. This event has taken place for almost 30 years each August, and features food stalls, activities and a live entertainment programme. www.hantamvleisfees.com

!NABA Food & Wine Festival

!NABA Food and Wine Festival, which enters its fifth year in 2018, offers culinary delights from all over the Northern Cape, and incudes a taste of local and national wines and a great line-up of live entertainment.

It is the province’s first and only food and wine festival hosted annually in Upington. The next !NABA takes place on 31 August and 1 September 2018. www.nabafoodandwine.co.za

EXQUISITE EXPERIENCES Because of the climate in the Northern Cape, its vineyards

produce a range of wines boasting completely unique flavours. The farms in the east have soil with higher acid content, resulting in crisp, refreshing bottles, while those of the central and western regions produce more full-bodied wines.

Bezalel Wine & Brandy Estate

Renowned wine and brandy makers, the Bezalel Estate Cellars offer a range of ways in which visitors can relax and take in their many offerings.

The Garden Café Restaurant and Brewhouse has a farm-to-table approach with natural and organic ingredients prepared in creative ways with authentic Kalahari flavours. The Tasting Room offers informal as well as privately booked tasting options where visitors can taste and buy from their extensive selection of bradies, mampoers, witblits, liqueurs, ports, and red and white wines. www.bezalel.co.za

DON’T BE FOOLED, THIS REGION OFFERS A VARIETY OF FOOD AND CULTURES TO EXPLORE.

REGIONAL SPOTLIGHT

CAFÉ ZEST

KOKERBOOM FOOD AND WINE ROUTE

Kokerboom Food and Wine Route

The Kokerboom Route, run by Open Africa, takes travellers into one of the province’s most interesting and beautiful areas. It visits the towns and settlements of Keimoes, Kanoneiland, Kenhardt, Augrabies, Upington and Marchand and allows visitors to sample local

COPPER ORYX

delicacies and wines, among many other activities such as relaxing in hot springs, touching the unique Kokerboom (quiver tree), extreme sports, and visiting agricultural features like dried fruit farms and vineyards. www.openafrica.org

Aunt Koera’s Farm Kitchen

For those in search of authentic Kalahari farm food, Aunt Koera’s

Farm Kitchen is the place to be.

Located on Erin Game Ranch near Andriesvale – a place run by the ‡Khomani San – Aunt Koera’s is a relaxed, home-style, open air restaurant. Food is prepared over the fire or in a traditional threelegged pot, producing delicious local cuisine like ash bread, a venison potjie, or a Kalahari lamb chop. www.khomanisan.com

UPINGTON

KIMBERLEY

CALVINIA

Situated on the banks of the Orange

Best known for its history in diamond

Home of the Hantam Meat Festival,

River, Upington offers some gems for

mining, Kimberley also offers a number

it’s no wonder Calvinia has some

the discerning foodie. Bi-Lo’s Bistro

of culinary hotspots to explore.

culinary surprises up its sleeve. For

offers luxury dining against a unique

Flamingo Casino hosts regular markets

those in search of something down

Kalahari backdrop – ostrich, springbok

throughout the year, and its Harvest

to earth, Die Blou Nartjie provides

and wildebeest grazing in the wild camp

Grill & Wine is an excellent à la carte

traditional cuisine with a modern

next door. Cupington coffee shop offers

steakhouse. The Occidental Bar near

flair. Their Hantam lamb and

a delicious cuppa along with some

the Big Hole offers a charming take

well-matured steaks come highly

well-prepared, no-fuss café meals. For

on no-nonsense meals – pulled pork

recommended. Hantam Huis is the

those in search of a more upmarket

potato skins, and croquet monsieur

oldest authentic house in Calvinia,

experience, Café Zest’s menu includes

with artisan sourdough for instance.

built in 1854. Its elegant restaurant

delectable lamb dishes, springbok

Copper Oryx at the Kimberley Anne

serves delightful old-fashioned

carpaccio, duck salad, local dry aged

Hotel has just released a new menu by

meals served with homemade

meat on the bone, pork belly roast with

award-winning Sarie food editor Barbara

milktart, traditional ‘moerkoffie’

quince jelly, and biltong pear salad to

Joubert featuring homemade jams,

and ginger beer prepared to an age-

name a few.

warm bredies and freshly baked breads.

old recipe.

FOOD STALLS AT FLAMINGO © PINO TAU MEDIA

CAFÉ ZEST

61

EVENTS TO DIARISE

NOVEMBER JANUARY FOOD PROCESSING CONCLAVE 4–6 Vijayawada, India BELLAVITA EXPO 8 – 10 Amsterdam, The Netherlands THE FRANCHISE SHOW 13 – 14 Montreal, Canada SPECIALTY FOOD EXPO AND CONFERENCE 13 – 14 Vancouver, Canada IDAHO POTATO CONFERENCE 17 – 18 Pocatello, USA DAIRY STRONG CONFERENCE 17 – 18 Madison, USA FOOD AND GROCERY FORUM 17 – 19 Mumbai, India ASIAN MEAT EXPO 17 – 19 Bangkok, Thailand GOLD COAST FOOD AND WINE EXPO 19 – 21 Gold Coast, Australia JAPAN FISHING SHOW 19 – 21 Yokohama, Japan INTERNATIONAL GREEN WEEK 19 – 28 Berlin, Germany TEA FESTIVAL INDIA 20 – 21 Bengaluru, India

62

SCOTLANDS SPECIALITY FOOD SHOW 21 – 23 Glasgow, UK WINTER FANCY FOOD SHOW 21 – 23 San Francisco, USA GASTRO TEK 22 – 23 Kalkar, Germany AGFOPEX NIGERIA 22 – 24 Kano, Nigeria IOWA PORK CONGRESS AND EXHIBITION 24 – 25 Des Moines, USA BEAUTY AND HEALTH FOOD EXPO 24 – 26 Chiba, Japan FOODTECH KERALA 25 – 27 Kochi, India GLOBAL ORGANIC PRODUCE EXPO 25 – 27 Hollywood, USA DELHEIM HARVEST FESTIVAL 28 – 29 Stellenbosch, South Africa INTERNATONAL MEAT EXPO 30 – 1 February Atlanta, USA

FEBRUARY UPPERCRUST FOOD AND WINE SHOW 2–4 Bangalore, India INTERSUC 3–6 Paris, France PRODEXPO 5–9 Moscow, Russia FRUIT LOGISTICA 7–9 Berlin, Germany SUPER MARKET TRADE SHOW 14 – 16 Tokyo, Japan GULFOOD 18 – 22 Dubai, UAE FOOD PROCESSING EXPO 21 – 22 Sacramento, USA

EVENTS TO DIARISE

FISH INTERNATIONAL 25 – 27 Bremen, Germany BELLAVITA EXPO 25 – 27 Toronto, Canada ANNUAL MEAT CONFERENCE 25 – 27 Nashville, USA

MARCH WHISKEY MESSE NUREMBERG 3–4 Nuremberg, Germany SOWETO WINE FESTIVAL 3–4 Soweto, South Africa OLIO CAPITALE 3–6 Trieste, Italy

© WWW.UNSPLASH.COM, PHOTOGRAPHER: BROOKE LARK

CLARENS CRAFT BEER FESTIVAL 23 – 24 Bethlehem, South Africa

SNAXPO 13 – 14 Atlanta, USA GASTRO TRADE FAIR 14 – 16 Helsinki, Finland COFFEE AND TEA RUSSIAN EXPO 15 – 17 Moscow, Russia PRO WEIN 18 – 20 Dusseldorf, Germany

DUBAI DRINK TECHNOLOGY EXPO 27 – 1 March Dubai, USA

INTERNATIONAL RESTAURANT AND FOODSERVICE SHOW 4–6 New York, USA

SALIMA 27 – 3 March Brno, Czech Republic

VINEXPO NEW YORK 5–6 New York, USA

WORLD OLIVE OIL EXHIBITION 21 – 22 Madrid, Spain

EASYFAIRS EMPACK 28 – 1 March Birmingham, United Kingdom

FOODEX JAPAN 6–9 Tokyo, Japan

EUROGASTRO 21 – 23 Warsaw, Poland

INTERNORGA 9 – 13 Hamburg, Germany

SWEET KOREA 22 – 25 Seoul, South Korea

FOOD EXPO GREECE 10 – 12 Athens, Greece

PROFOOD TECH 26 – 28 Chicago, USA

ANUGA FOODTEC 20 – 23 Cologne, Germany

PRINTPACK EXPO 11 – 13 Algiers, Algeria

63

THE LAST WORD

THE PROBLEM WITH LIFE IS A JOURNEY, ANY PROFESSION IS A JOURNEY, I THINK WHAT WE SHOULD ALL BE ASPIRING TO IS THE PURSUIT OF MASTERING BRIAN MCCUNE

T

he problem with chefs is that they believe their own publicity. Put a bunch of them in a room with a few beers and they’re great company. Put one of them in a room with a journalist and they start talking a load of crap. It’s almost as if every single cliché ever coined about chefs and kitchens is distilled and honed into a ready-made script which they were gifted along with their graduation certificate as they gushed out of culinary schools, ready to educate an eager audience of not so discerning diners.

Of course, the most popular story is that they all get their love of food from hanging onto the apron strings of their grandmother as she concocted a favourite family culinary delight in her nostalgia-laden kitchen – what a crock of bullshit!

They’d have you believe that, as they smeared their faces with the cake mixture whilst licking the bowl, they made future plans to become high-powered chefs 20 years in the future. So what happened when Dad got home with a few choc bars as a treat, did they suddenly

64

CHEFFING! shift their aspirations to becoming Willy Wonka? And where was the mother in this scenario? How come the burden of feeding the family always fell on poor old Grandma? If I had only read this fairytale once or twice I might have been suckered in to it, but every bloody chef seems to be guilty of trotting it out. Of course, nowadays the flavour-ofthe-month fantasy is a more familiar one, dwelling on long walks in the woods with dear old Grandma again; spotting mushrooms glistening in the morning dew and picking soft berries off low-hanging branches, clipping wild herbs and even some roots loosely seated in the rich earth… for coastal dwellers just substitute rockpools, sea cucumbers and sea lettuce and you’ll get the picture.

Then there’s the “food philosophy”, the “new twist on things” that many of them seem to embrace – what’s that all about? I find it strange that real artists don’t use these hackneyed terms although the guy who unblocks my drains from time to time does wax lyrical about watching the bulging biceps of his dear old granny as she

CHEFS… wrestled with a rubber plunger disgorging all manner of debris from her beloved porcelain sink.

I’m also getting a bit pee’d off with all the mystical powers attributed to many chefs nowadays. Often they are invented by ill-informed, sycophantic members of the media and seldom corrected by so many chefs who are keen to aspire to the lofty peaks of perfection, when in reality they should be slithering down the slippery slopes back to where their limited skills dictate they should be. For example there is no such thing as a Master Chef in South Africa despite all the self aggrandising rubbish you read in the media. Technically you need to study and pass exams... in the entire USA, light years ahead of us in culinary terms, there are only 68 certified Master Chefs out of over one million people employed as professional chefs at all levels. It is not a title that should be bandied about by egodriven posers in Formula 1 driver’s jackets. I know a helluva lot of chefs but I only know one certified Master Chef in South Africa and he didn’t get the title from a TV producer, a PR ponytail or a media misfit!

Life is a journey, any profession is a journey, I think what we should all be aspiring to is the pursuit of mastering cheffing!

Come on guys, some of you are really good and some of you are rubbish, don’t muddy the water!

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

ninety9cents 29818T

The Perfect Match.

At CFS, our world-class service and free delivery on an extensive range of more than 8000 quality products has sparked more than 1500 flourishing partnerships.

Isn’t it time your business partnered with us?

QUALITY SUPPLIER TO THE HOSPITALITY & CATERING INDUSTRY

GET IN TOUCH WITH US FOR A QUOTE www.checkersfs.co.za

0861 SAVING (728 464)

applications@checkersfs.co.za