Tag: south african chefs academy
 
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DEFINING MOMENTS AT THE ONE&ONLY REACHING FOR YOUNG STARS AWARDS CEREMONY

 

 

 

 

The One&Only Reaching for Young Stars, the top culinary event for student chefs and wine stewards, celebrates its six consecutive year hosted by the One&Only Cape Town with eight of the Cape’s most prominent cookery schools; Cape Town Hotel School part of the Cape Peninsula University of Technology (CPUT), Capsicum Culinary Studio, Eziko Cooking and Training Centre, The Hurst Campus, International Hotel School, The Private Hotel School, Silwood School of Cookery and the South African Chefs Academy. The annual prize-giving ceremony took place on 3rd November attended by the who’s who of the culinary cognoscenti with the Deputy Minister Tokozile Xasa presenting a tourism update.  

 

 

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STAR RECIPES FROM A BEVY
OF YOUNG COOKS ON THE RISE

One&Only Reaching for Young Stars

 

 

A Celebration of Olives
Brined Quail with Grilled Apricot and Rooibos Purée
Braised Pork Belly with Plum Chutney and Smokey Pork Neck Croquettes
Cured Char Siu Rasher with Crushed Potatoes with Mustard & Bacon Dressing
Beetroot Composition, Dark Chocolate Namalaka and Meringue
Flourless Dark Chocolate Torte with Lancewood Crème Fraîche Ice Cream, Khoisan Salted Caramel Sauce, Honey Nougat Meringue and Brandy Snap

 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS

Celebrates its fifth anniversary in style
in the glamorous ballroom of the One&Only Cape Town

 

 

The International Hotel School, The Private Hotel School, Silwood School of Cookery, South African Chefs Academy, Cape Town Hotel School (part of the Cape Peninsula University of Technology) and The Hurst Campus wielded the wooden spoon. 

 

 

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BREAD IS THE WARMEST WELCOME!

 

 

It is undeniably true that bread is the staff of life and a warm welcome to your guests. Few can resist that crisp crust or that fragrant slice. When Robert Carrier, one of the most famous cooks and writers worldwide, came to dinner he first lifted up a slice of our stone ground whole wheat bread and breathed in the aroma. It took the brilliant chef, Alice Waters at Chez Panisse in Berkeley, to shake up the American public and introduce them to the virtues of the best loaf. Since then her message has spread worldwide and today a distinctive bread is often the signature of a good establishment and so it should be! 

 

 

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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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CAPE LEGENDS INTER HOTEL CHALLENGE 
AWARDS EVENING 14TH AUGUST 2015
SOUTHERN SUN CAPE SUN BALLROOM

 

 

 

Diamonds were a girl’s best friend and boy oh boy it appears they still are! Flashing diamonds came out in force and positively glittered. Every facet was there on the scintillating tables; in showers, blue and white carats nestling in damask, in rivulets, massed in blooms and with a diamond studded guest list who came to applaud the winners of our Cape Legends Inter Hotel Challenge! 

 

 

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SEE! Cape Legends Inter Hotel Challenge

REGIONAL COOK OFFS

Part One

 

 

Overall the competition this year in all categories was a step up and showed commitment, energy and great enthusiasm. I am sure that all our contestants realised just how serious and committed the judges were and whatever critique was made is in the spirit of an ongoing ‘raising the bar’. 

 

 

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SEE! SCINTILLATING JUNE LAUNCH OF THE SKILLS EXCHANGE DEVELOPMENT PROGRAMME AT THE ICONIC BEVERLY HILLS IN UMHLANGA RESPLENDENT IN ITS FRESH ROSE PINK GUISE

 

Part of the Cape Legends Inter Hotel Challenge

 

 

The Beverly Hills hosted a memorable dinner to launch the Skills Exchange Development Programme where these international chefs showcased their culinary skills. Charismatic General Manager of the Beverly Hills and a caring host to the Tsogo Sun island Chefs, John de Canha says, "Culinary excellence is very much part of the Beverly Hills’ brand essence. The success of our industry lies in the youth and it has been heartwarming to witness the exchange of skills."  

 

 

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SEE! REGIONAL COOK OFFS

Part Two

 

 

We are all aware that the tourism sector in South Africa is vital and that our hotels and all of you are a part of South Africa becoming known as a fabulous gourmet destination and this is where it all begins. 

 

 

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CAPE TOWN - FINALE LAUNCH!
CAPE LEGENDS INTER HOTEL CHALLENGE

 

 

It was late afternoon on a Tuesday when our guests joined us on the wide deck of the Radisson Blu Waterfront facing the sea for the Crème de la Crème Executive Chefs’ dinner, which began with exquisite canapés and Pongrácz Rosé served as the sun set. The room where the dinner was held was glamorous in shades of blue to toast our fifth and final regional launch of the Cape Legends Inter Hotel Challenge. The dinner was prepared by nine top Executive Chefs; Uwe Grote (Arabella Hotel & Spa), Benjamin Conradie (Grootbos Private Nature Reserve), Jean-Pierre La Motte (NH The Lord Charles Hotel), Roberto de Carvalho (One&Only Cape Town), Executive Sous Chef Duncan Pontac (Radisson Blu Waterfront), Lindsay Venn (Southern Sun The Cullinan), Attie Schultz (Southern Sun Waterfront), Jocelyn Myers (Sun International The Table Bay Hotel) and Christo Pretorius (The Twelve Apostles Hotel & Spa). 

 

 

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