Tag: reubens restaurant
 
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A COCKTAIL OR TWO ANYONE?

 

A marriage made in heaven!

 

 

This festive season KitchenAid comes to the fore with blood orange and chilli margaritas, and frozen raspberry, rose and mint daiquiris taking centre stage at sunset with a choice of garlic mushroom bruschettas or chocolate tapenade crostinis made with 70% chocolate, dark and bitter. 

 

 

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SEE! ONE&ONLY REACHING FOR YOUNG STARS

Choice recipes from our contestants at four of our major cookery schools; Cape Town Hotel School (CPUT), International Hotel School, Silwood and the South African Chefs Academy - Bon Appetit!

 

 

 

The One&Only Reaching for Young Stars glamorous annual awards lunch took place at Reuben’s restaurant at the One&Only, Cape Town showcasing the formidable talent that the Cape offers in a competition that was a win for everyone involved. Designed for young cooks and chefs to be, as well as future entrepreneurs. This took place over a period of months during which much planning and skill had gone into the preparation of their entries. 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS

Lunch at Reuben’s Friday, 6th September 2013

 

C E L E B R A T E  T H E  D A Y!

 

 

 Winning Duo of Chefs; Lauren Case and Josh Wiid of the South African Chefs Academy created an excellent starter of braised pork cheek, served with light gnocchi and flavourful celeriac studded with nastergal berries.


 

South African Minister of Tourism Marthinus van Schalkwyk gave an excellent and pertinent keynote address updating the audience on tourism trends, undoubtedly South Africa is on the march with excellent hotel occupancies. Charismatic Reuben Riffel presented the prizes and gave a warm and eloquent address to the students. Our guest speaker was South African born Rozanne Stevens, who is now a popular broadcaster and teacher in Ireland. Rozanne has recently brought out Relish BBQ and Al Fresco Food, the second book in ‘The Ish Factor Series’

 

 

 

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SEE! ONE&ONLY REACHING FOR YOUNG STARS

 


 

Decades ago we were aware of the fact that overseas trained Executive Chefs were no longer able to come to work in South Africa, that particular international door was closed. From that moment on it became imperative to train home grown young people to go into the hospitality industry as there was and is a huge need from 5-star establishments to the smaller boutique hotels and guest houses. 

 

 

 

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SEE! REUBEN RIFFEL AT ONE&ONLY, CAPE TOWN

 

Reuben Cooks

 

 

Travel is essential for chefs, you need to broaden your palate to be inspired by new tastes. You can’t make the best things if you haven’t tasted the best things! It is a bit like making wine everyone uses the same ingredients and by in large the same method but everyone’s wine contains a personal trademark and you can taste it. 

 

 

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