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From our students’ creative creations in our kitchens to following our exceptional Alumni on their global journeys, we place a great deal of attention in caring for our #CapsicumFamily. Keep up to date with our #CapsicumActivities here.
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Checked Out To: Thireshni SanasyA-letter-from-the-Starfish-Group.aspx
Checked Out To: Thireshni Sanasy
2018-11-12 12:00 AMJaco WieseThireshni SanasyJaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Starfish.jpgIn the Spotlight; Cooking Tips; Whats HotNo
A letter from the Starfish Group

Our PE campus recently hosted youngsters of the Starfish Group and taught them a thing or two in the kitchen. Nicky Wooding who is the PEDSA Vice-Chairperson sent through a lovely letter to our campus Principal, Beryldene Bain.

“Thanks so much for a most enjoyable Saturday morning. 
The young adults all seem to have had a wonderful visit to Capsicum and were each very proud of his/her box of decorated cupcakes which they took home (hooray - their families were also able to enjoy them!).

The Starfish group was formed quite a number of years ago.  Most of the original members got to know each other as small children, when their parents first became members of PEDSA, the Port Elizabeth Down Syndrome Association (which is part of Down Syndrome South Africa).  The group was created so that these young adults would have a chance to meet together at least once a month for some social interaction.  (The sad thing regarding disabled people is that there aren’t many jobs available for them as yet (or people are unwilling to employ them), so once these young people complete their schooling, many just stay home and become bored and lonely.  Now, besides the social aspect of the group, we are trying to introduce other activities which open their eyes to other things and opportunities – thus, eventually, perhaps helping some day to make the Starfish employable in their areas of interest.

The name of the group – Starfish – came from the old story of a lady who was walking down a beach upon which many starfish had been washed up.  She walked along, throwing starfish back into the water, one by one, even though there were thousands which were stranded.  Someone walking past asked why she bothered to throw any back in – what difference would it make?  Throwing another into the waves, the lady replied, “It makes a difference to that one.” 
In the same way, PEDSA can unfortunately not help every single person with Down syndrome, but we hope that those whom we touch will feel that their lives have been enriched.

We are so grateful to places like Capsicum:  With your input and the willingness to put in a little effort, lives of young people like the Starfish members, are brightened. I guarantee that their outing to your premises this past Saturday will be talked about for a very long time, and who knows, perhaps one of those who attended may one day be able to train further and be able to be employed to be a great help in someone’s kitchen.

Thanks again, Beryldene, to you and your staff and students, who made the Starfish so welcomed.
It is very much appreciated and we hope to visit again in the near future.”

Thank you Nicky for the kind words, the makes our work worthwhile.
/PublishingImages/Blog/Starfish.jpgA letter from the Starfish Group
2018-11-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Ashnodean.jpgCooking Tips; In the Spotlight; Whats HotNo
Capsicum cupcakes raise funds for kids with cancer
Two of our campuses took part in the annual ‘Cupcakes 4 Kids with Cancer’ drive this year. Our Capsicum Pretoria student managed to make over 4000 cupcakes
First year Rosebank student, Ashnodean J Kroats, hosted her first ever charity drive in Eldorado Park recently.
Having made 500 cupcakes, Ashnodean held the event as part of the “Cupcakes 4 Kids with Cancer’ initiative which is an annual drive which calls on sponsors to sell their cupcakes and donate the money to the organisation.
Ashnodean says she has always been interested in events that regards children.
“It stole my heart because it’s the two things I love – cooking and children. I thought to myself that I’m studying towards being a Chef, why not use my skills to make a difference.”
The was also a cause that’s close to Ashnodean because she lost her grandfather to cancer. The determined student wanted to hold the event in her own community are to make people aware of the disease and to give people a platform to speak of their own struggles and battles with cancer.
“People were very supportive and wanted to know why this was being done. They wanted to get involved.”
But it wasn’t an easy road for the driven student as her team let her down at the very last minute, and she considered cancelling the entire event. It was then that Ashnodean approached Capsicum for assistance. Her lecturers and principal were so supportive of her initiative that they sponsored the ingredients for the cupcakes. 
“Chef Ewan assisted on the day of the event and his family were there, it was really amazing to work with him. He’s so supportive and motivating, his never give up attitude kept me going.”
Chef Ewan assisted on the day of the event and his family were there, and it was amazing to work with him. He’s so supportive and motivating, his never give up attitude kept me going.”
The first year Diploma student says this event boosted her own confidence, and this event allowed her to live one of her dreams.
/PublishingImages/Blog/Ashnodean.jpgCupcakes for Kids with Cancer
2018-11-12 12:00 AMJaco Wiese
Jaco WieseIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank/PublishingImages/Blog/Biscotti.jpgCooking Tips; In the Spotlight; Whats HotNo
Biscotti by Chef Eoin Sheill


• 60g butter softened
• 150g brown sugar
• 1 egg
• 215g cake flour
• 80g good quality chocolate roughly chopped
• 125g nuts of your choice
• 5ml baking powder
• Pinch of cinnamon
• Pinch of salt
• Icing sugar for dusting


1. Preheat your oven to 180 degrees Celsius closer to the time of baking.
2. Cream the sugar, egg and butter together in a large mixing bowl till the mixture starts to become a creamy white colour.
3. In a separate bowl mix the remaining ingredients together till well incorporated.
4. Mix the wet and dry ingredients together till well incorporated.
5. Lay out a large layer of plastic wrap onto a clean work surface. Take half of your dough and place it in the centre of the plastic wrap. Push the he dough out into a rectangular shape so that it is half a centimetre in thickness. Wrap with the plastic wrap well, making sure to keep it in a rectangular shape. Repeat the process with the remainder of the dough.
Place the dough in the fridge for at least 2 hours to allow it to rest.
6. Grease an oven tray well & set to one side. Remove the dough from the fridge, unwrap & place onto a clean work surface.
7. You will now cut the dough width ways into ‘’fingers’’ & place them onto the greased tray. Make sure to evenly space the biscuits so they don’t touch.
8. Bake for about 10 minutes or until golden brown. Once golden brown remove from the oven & allow to cool on the tray for two minutes.  Carefully remove from the tray using a metal spatula & place onto a cooling rack.
9. Once cool dust with the icing sugar.
10. Store for a week in an airtight container.

/PublishingImages/Blog/Biscotti.jpgBiscotti by Chef Eoin
2018-11-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank Tips; In the Spotlight; Whats HotNo

2 Eggs
100g Sugar
40g Oil
10 ml Vanilla
100g Cake Flour
5ml Baking Powder
60g Milk

1. Beat the sugar and eggs until white.
2. Add the oil and vanilla and beat until smooth.
3. Add in the flour, baking powder and a pinch of salt and gently mix until incorporated.
4. Mix in the milk.
5. Portion into cup cake holders up to about 2 thirds full and bake for 15 minutes at 180°C.
6. Once done, cool on a cooling rack and decorate with butter cream. Cupcake Recipe
2018-11-06 12:00 AMThireshni Sanasy
SharePoint AdminIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebank the SpotlightNo
​Capsicum Culinary Studio – South Africa's leading culinary institute – will be holding a series of Capsicum Masterclasses for those wishing to learn new skills and extend their food repertoire with fun and social hands-on lessons.


These mouth-watering courses will be presented by Capsicum's own chefs and take place on Saturday mornings from September to November at five of the Capsicum campuses around the country, namely Boksburg, Cape Town, Durban, Johannesburg and Pretoria.


Saturday, September 15 from 09h00 to 12h00: Healthy Cuisine: Back to Nature which will take participants back to nature, shows participants how to prepare tasty meals that are good for both the family and the waistline! On the menu are beef and black bean stir fry and pavlova served with berries.

Saturday, October 13 from 09h00 to 12h00: Taco's come out of their shell – wonderful and easy-to-prepare Mexican delights.

Saturday, October 27 from 09h00 to 12h00: Artisan Bread with Pate and Terrines under the spotlight.

Saturday, November 10 from 09h00 to 12h00: Learn how to prepare a Feast from the Middle East.

Saturday, November 24 from 09h00 to 12h00: Coffee and chocolate pairing – a match made in heaven!

Participants will sit down after the course and enjoy the food they have prepared. Also included are the ingredients, refreshments and a complementary Capsicum apron. The cost is R490 a person per class. Under 16s must be accompanied by an adult.


Call 086 111 2433 or email for more information and bookings. Culinary Studio Masterclasses
2018-09-12 12:00 AMSharePoint Admin
SharePoint AdminIndividual Blog Page Rosebank the SpotlightNo
​Awande Mabaso, a qualified pastry chef and chocolatier and passionate advocate for women's rights, works full-time as a lecturer at the Capsicum Culinary Studio in Rosebank, Johannesburg (the school also has campuses in Port Elizabeth, Boksburg, Cape Town, Pretoria and Durban).


"Growing up and watching television, I always thought that the hospitality industry, particularly in the kitchen, was a male dominated environment. I was not wrong. You can almost smell the testosterone. However, I have never subscribed to the saying 'It's a man's world'. I was determined to find my place within the industry. The industry is not one that is easy for many women – from trying to climb your way up; not being overlooked because you are a woman and changing each workplace's view on workplace harassment. I must note, though, that there are quality men who believe in equality and I thank each of them for believing in me on my journey.


"Being a lecturer at Capsicum has meant that I can encourage other female students to find their place in the industry; find their voice and see themselves in positions where they can dominate the industry. Whether it be the head chef in a restaurant, on a cruise ship or being a successful entrepreneur in the culinary industry. Rome was not built in a day but it takes just one person to lift another one up to be better than they ever thought. This is something want to do for women within the hospitality industry.


"I am also an advocate for body positivity, mental health, equality for all and supporter of all survivors of abuse and assault. I make use of my Instagram @powerfulbodymind and my blog Powerful Body and Mind to champion these causes and let others know they are not alone- and can also still thrive in their lives."


What is it that drives you to succeed every day?

The idea of making an impact, however small, is what drives me to succeed. Success can be measured in so many different ways, so looking back at my day and seeing what is it that I have been able to achieve, keeps the feeling to succeed burning so much more.


What is your advice to those who want to enter the industry?

Be brave and be yourself. This industry is about discipline. However, it isn't an industry where you should change who you are. There are amazing and different personalities in the hospitality industry and that makes it beautiful. Also be brave with your work and be brave when situations feel like they can get the better of you. It's a tough industry for anyone and every part of the industry can test you.


What do you consider your biggest achievement?

In hospitality, it's been having the privilege to create beautiful products that have been sold in retail stores nationally. Knowing that I have contributed and had hundreds of people taste some of my creations is my biggest achievement. However, this may change. I am never satisfied and strive to achieve more each time.


What has been your biggest learning moment?

This is a tough one, because I have so many but if we are looking at the industry, I would say being ignorant about people and their cultures. I have worked in establishments that have 200 and more people. So I have had to learn to not offend people, being aware of my privilege I have had in life and embracing different people.


If you could go back in time, what would you tell your teenage self?

I would tell myself this "You are brave, you are strong, you are worthy". I would also tell myself that I am so much stronger mentally and emotionally and to stop self-doubting myself. Confidence is key!


Ends with Awande Mabaso
2018-11-06 12:00 AMThireshni Sanasy
SharePoint AdminIndividual Blog Page Pretoria/PublishingImages/Blog/IMG_20180910_145518.jpgIn the SpotlightNo
Capsicum hosts a #MexicanMonday  with acclaimed Mexican Chef

Capsicum's Pretoria's campus played host to Mexican Chef, Alam Mendez Florian, on Monday. Chef Florian demonstrated his impressive set of culinary skills to top-achieving students at SA's leading culinary school.

The demonstration which consisted of magical flavours and spicy aroma, was held in preparation of the first edition of the prestigious Miss Latina South Africa competition, taking place in November this year.

Being his second day in the country, Chef Florian said that working with the Capsicum students was enjoyable and he really liked the country.

Ït is only my second day here. But I really like it," Chef Florian.

The students were also intrigued by the tricks and the Mexican dishes Chef Florian showed them.

Lorraine Ntleru who is in her second phase said, "It fits in nicely because our courses are internationally based. Our cuisines are French, so it's good to be exposed to international cultures and cuisines."

With a few Mexican dishes under their sleeve, the Capsicum Pretoria students are one step closer to cooking for Miss Latina SA.

/PublishingImages/Blog/IMG_20180910_145518.jpgMexican Monday
2018-09-12 12:00 AMSharePoint Admin
AdministratorIndividual Blog Page Port Elizabeth/PublishingImages/Blog/wandila-mabijta-hires-image.pngIn the Spotlight; Whats HotNo
A young man from Mthatha in the Eastern Cape is making his mark as a chef in one of the luxurious    hotels in Texas, US. Wandile Mabija, 24, who graduated from the Capsicum Culinary Studio, was excited to go overseas for the first time, at the same time sad to leave friends and family behind.

“When I first arrived in [Texas state capital] Austin, it was a bit challenging since I knew nothing about the place and how to go around. “I had to learn which bus to take to get to work. To be honest it was an exciting yet challenging experience. It was my first   time out of South   Africa, so this trip was everything I dreamt of,” said Mabija.

His dream to venture into the international community was made possible through the help of a travel agency. “It was tough to leave my family behind. I have two siblings Thando and Siphesihle – who both study in Port Elizabeth, as well as my dad Mxolisi and my mother Lindelwa. “But it was an opportunity too good to pass up.” Working at the Fairmont Austin Hotel cemented his passion for cooking...
/PublishingImages/Blog/wandila-mabijta-hires-image.pngSmall town guy cooks up a storm in a Texan hotel