Tag: silwood cookery school
 
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CELEBRATING A FIFTH ANNIVERSARY !

 

ONE&ONLY REACHING FOR YOUNG STARS

Takes to the hot range at the annual Cook-Off held at the One&Only Cape Town with Reuben Riffel and a top panel of judges.

 

 

Six major cookery schools competed in our fifth anniversary year at the One&Only; The Cape Town Hotel School (part of the Cape Peninsula University of Technology), Silwood School of Cookery, South African Chefs Academy, The International Hotel School, The Hurst Campus and The Private Hotel School. Each of these excellent establishments has their own ethos, academic requirements, style, a philosophy and understanding of food, unique to these inspirational schools. They are distinguished by principals and dedicated staff committed to the advancement of their trainees in the best possible way. 

 

 

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A CHRISTMAS WITH SILWOOD

  

With Alicia & Carianne Wilkinson

  

  

For many, Silwood holds treasured memories and excellent recipes that have stood the test of time. Among them Christmas treats such as their delectable gammon and same day Christmas pudding as well as the know-how learned during those first memorable classes, transforming many students over time into the top cooks of their day. 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS COOK-OFF! 

 

Silwood Cookery School Cuan Butterworth South African Chefs Academy elegant dessert of caramel mousse served with milk ice cream, lemon cremeux, gel, pecan brittle. A fitting partner in Villiera Inspiration 2010 Noble Late Harvest.  Slaley Noble Late Harvest 2007 presented by Morgan-Rae Doose of the Cape Town Hotel School

 

The One&Only Reaching for Young Stars cook-off took place for the fourth consecutive year at the stunning One&Only, Cape Town where our contestants from five major cookery schools and a panel of top judges (see above) took centre stage; Reuben Riffel, Aubrey Ngcungama, Floris Smith, John Jackson, Marieta Human, Penelope Horwood and Michael Olivier. The day began in the spacious kitchens of Nobu at 08h00 where the contestants were cool, calm and collected - remarkably so! Spotless workstations, stainless steel knives flashing, fresh herbs and red onions being sliced meticulously, ice cream churning and foam machines at the ready. 

 

Cape Town Hotel School (CPUT) Olwethu Kondu Silwood Cookery School duo of chefs Cuan Butterworth and Natasha Jacka prepared a main course of meltingly delicious braised pork belly with pork neck croquettes, smoked potato purées and spring vegetables complemented by Slaley Pinotage 2006, presented by Morgan-Rae Doose of the Cape Town Hotel School. The International Hotel School Zach Shaik

 

 

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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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 CLOVER

All things nice from Clover
Excellence, quality, taste, consistency and innovation!

 

 

Clover has a long history dating back to 1898, beginning as a creamery in Mooi River, Natal and growing into the giant it is today. A company that has a superb reputation, admired and trusted. 

 

 

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