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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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Capsicum partners with The Business and Hotel Management School.aspx
  
2019-01-21 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/BHMS_USE.jpgCooking Tips; In the Spotlight; Whats HotNo
​We are pleased to announce that Capsicum Culinary Studio is now in partnership with the Business and Hotel Management School based in[CH1]   Switzerland. Together we aim to promote professional cooperation in the[CH2]   hospitality and culinary field and the exchange of teaching and professional experiences between B.H.M.S. and CCS.

The[CH3]  B.H.M.S contains[CH4]  a robust portfolio comprising of BA degrees in Hospitality and Business Managemen[CH5] t, as well as M.Sc degrees in International Hospitality Business Management[CH6] .

B.H.M.S. have an extensive footprint across the globe attracting more than 1000 students from 80 plus nationlities per year to its campus.

Providing a variety of study options to CCS students, B.H.M.S assures international work placement assistance to all students after completing their BA Degree, as well as providing special scholarships to students at a discounted rate.

The service offerings by both of our companies are very complementary and we look forward to shaping hospitality futures.
https://www.capsicumcooking.com/PublishingImages/Blog/BHMS_USE.jpgCapsicum partners with The Business and Hotel Management School
Open Day.aspx
  
2019-01-18 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/openday.jpgCooking Tips; In the Spotlight; Whats HotNo
Get your slice of the Capsicum Cake this Open Day!
Attend our Open Day on 26 January at any of our 6 campuses, and receive an instant R10,000 bursary off your study fees, if you apply or register on the day!
The R10,000 bursary applies to our Professional Cookery Programme, Patisserie Programme and Chef Programme.
All you need to do is bring through R1000 application fee and your ID (easy as pie)!
T’s & C’s for our sweet deal: 
- Prospective students must apply or/and register on the open day to receive this offer.
- An application fee of R1 000 is payable on the open day.
- The R25 000 deposit must be paid by 31 January at 17:00.

At Capsicum, you can HAVE your cake and EAT it too!
For more information contact your local Capsicum campus:
Boksburg: 011 918 2690
Cape Town: 021 442 0600
Durban: +27 86 111 2433
Port Elizabeth: 041 365 2606
Pretoria: +27 86 111 2433
Rosebank: 011 234 1896 Content
https://www.capsicumcooking.com/PublishingImages/Blog/openday.jpgGet your slice of the Capsicum Cake this Open Day
Watercress.aspx
  
2019-01-16 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Watercress%20sauce%20marmite%20roasted%20new%20potatoes%20tarragon%20and%20almond%20dressing.jpgCooking Tips; In the Spotlight; Whats HotNo
​Ingredients


     WATERCRESS SAUCE
•    50g of cashew nuts, soaked for 2 hours
•    80g of Watercress
•    1 Lemon juice only
•    1 tsp Dijon Mustard
•    50ml of water
•    30ml of olive oil
•    Salt
•    Pepper

     TARRAGON AND ALMOND DRESSING
•    tarragon leaves 1 small handful
•    30g of blanched almonds, roasted
•    2 tbsp of white wine vinegar
•    4 tbsp of olive oil
•    salt
•    pepper

     MARMITE POTATOES
•    400g of new potatoes halved
•    1 tsp Marmite
•    2 tbsp of olive oil

     FOR THE SALAD
•    baby watercress to garnish
•    radishes shaved, to garnish


Method


1.    To begin, soak the cashews for the watercress sauce in water for at least 2 hours, and up to 6 hours (at room temperature)

2.    Preheat the oven to 200C/gas mark 6

3.    Toast the almonds for 4–6 minutes, until golden

4.    Halve the new potatoes and coat with the olive oil and marmite; using your hands here is best!

5.    Roast the potatoes on a lined baking tray for 24 minutes until golden and crispy

6.    Drain the cashews and blend with the watercress, lemon juice, Dijon mustard, water, and salt and pepper until smooth

7.    With the motor running on high, slowly add the olive oil in a steady stream to emulsify. Transfer the watercress sauce to the fridge

8.    Finely chop the tarragon and roughly chop the toasted almonds. Combine the tarragon and almonds with the white wine vinegar, olive oil and seasoning to make the pesto-style dressing

9.    Finely shave the radish and hold in ice-cold water to crisp up

10.    Allow the potatoes to cool before plating (warm is okay)

11.    To plate, spoon the watercress sauce onto your serving plate or platter and spread it around evenly. Scatter over the marmite potatoes and drizzle with the tarragon and almond dressing; garnish with shaved radish and extra watercress leaves
https://www.capsicumcooking.com/PublishingImages/Blog/Watercress%20sauce%20marmite%20roasted%20new%20potatoes%20tarragon%20and%20almond%20dressing.jpgWatercress sauce marmite roasted new potatoes tarragon and almond dressing
Vegan-Vibes-by-Chef-Lianne-Holt-.aspx
Checked Out To: Thireshni SanasyVegan-Vibes-by-Chef-Lianne-Holt-.aspx
Checked Out To: Thireshni Sanasy
  
2019-01-14 12:00 AMThireshni SanasyThireshni SanasyThireshni SanasyIndividual Blog Page Cape Townhttps://www.capsicumcooking.com/PublishingImages/Blog/resized.jpgCooking Tips; In the Spotlight; Whats HotNo
Vegan: A person who does not eat or use animal products.
A vegan diet frowns upon the use of meat, dairy products and any bi-product in relation to the use of any animal or living creature. It is finally in the spotlight as an achievable option as a diet choice. I personally prefer to call it a lifestyle choice as there are many different aspects involved in maintaining a vegan diet.
There are many luxuries in day-to-day life that include the use of animals and or their bi-products. Leather products and certain make-up brands are two examples of non-edible items that vegans will not associate themselves with due to the use of animals and or animal abuse in the production.
In the last 10 years we have seen a steady increase in the number of people choosing a vegan lifestyle. The motivation for this stems from animal welfare, environmental concerns, religious reasons and quite a large factor is a ‘healthy lifestyle’. The choice to be vegan can be defined by each individuals’ personal intentions.
A vegan diet can of course be 100% healthy if managed correctly and attention is paid to getting all the necessary nutrients and vitamins your body requires. Ideally your vegan diet should be mostly plant-based whole foods. It should contain plenty of fresh fruits and vegetables, whole grains, beans, legumes, nuts and seeds. Because vegan diets often rely heavily on these healthy ingredients, they tend to be higher in vitamins, minerals, and fibre. Healthy vegan diets are saturated with vitamins B1, C, and E, folic acid, magnesium, and iron while also being low in cholesterol and saturated fats. 
The possibility of the diet not necessarily providing you with the right nutrients is also very strong. It could result in being a high fat diet full of calorie dense food items which could cause an array of health issues. So, while you are eating no animal products, and pursuing a vegan diet/lifestyle, make sure you are in it with all the facts needed to fulfill your bodies’ requirements.
Vegan junk food and vegan treats are on the rise and are a massive draw card for people who worry about veganism having ‘no variety’. You can be vegan and still have a very poor diet. The ever popular Oreo cookie is a good example of a bad advertisement for vegan food. Vegan cheese is another example of a food item which is mass produced and thoroughly processed to achieve an authentic texture and mouth feel.
Vegan treats and junk foods are the calorie dense food options to be careful of. A vegan twix bar, for example, will contain high natural sugar and high fat – though none of it will be processed or would have harmed any animals in the production of ingredients.
A well-planned, prepared and balanced vegan diet is hugely beneficial for the body. A lazy vegan diet could be to the detriment of your health and well-being.
Interesting Vegan Facts:
• Vegans spare the lives of approximately 30 animals each year
• Being a vegan cuts your carbon footprint in half
• Vegans save 1100 gallons of water each day
• Vegans are less likely to die from heart disease

https://www.capsicumcooking.com/PublishingImages/Blog/resized.jpgVegan Vibes by Chef Lianne Holt
2018-Capsicum-Winners.aspx
  
2019-01-15 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgCooking Tips; In the Spotlight; Whats HotNo
Chef Wesley Cameron #CapsicumPretoria won the Lucky Star competition and received R20,000.

Chef Eoin Shiell #CapsicumPretoria won the Nola competition.

The winners of the 2018 ONE&ONLY REACHING FOR YOUNG STARS

Chef Categories:

★ MOST PROMISING CHEF: Kevin Reed

 2nd RUNNER UP:  Ferdinand October
https://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpg2018 Capsicum Winners
9-reasons-why-fresh-produce-is-important-to-Chefs-.aspx
  
2019-01-15 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Boksburghttps://www.capsicumcooking.com/PublishingImages/Blog/fresh-produce-vegetables-54667543-672x370.jpgCooking Tips; Whats Hot; In the SpotlightNo
1.  Fresh produce provides a higher nutritional value
2.  It provides higher quality dishes with more colour and better flavour
3.  Fresh produce provides a freshness and crisp texture to raw dishes, such as salad
4.  It is easier to work with and can provide neater presentation
5.  Could be more cost effective, especially when purchased in season
6.  Provides interest and reflects the seasons
8.  Environmentally friendly due to not being in glass, plastic and the like
9.  Often it is more economical to purchase fresh products verses processed foods
https://www.capsicumcooking.com/PublishingImages/Blog/fresh-produce-vegetables-54667543-672x370.jpg9 reasons why fresh produce is important to Chefs
Pear-and-Cherry-Galette-.aspx
  
2019-01-02 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Durbanhttps://www.capsicumcooking.com/PublishingImages/Blog/baked-galette-cranberries-bosc-pears.jpgCooking Tips; Whats Hot; In the SpotlightNo
​By Chef Maynard

INGREDIENTS UNIT QUANTITY
Flour, cake cup 1
Nuts, almonds, ground tbsp 4 ½
Sugar tbs 2
Salt tsp 3/8
Butter, unsalted tbsp 7
Oil, canola tbsp 3
Water, ice tbsp 3
Fresh pears g 500
Fresh cherries g 100
Lemon juice tsp 2
Nuts, almonds, flaked tbsp 1


 Method
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almond flour, 1 tablespoon sugar, and salt in a food processor; pulse to combine.
2. Scatter butter into processor; pulse until mixture resembles coarse crumbs. Drizzle in oil; pulse to combine. Add ice water; pulse just until combined. Turn mixture out onto a sheet of plastic wrap; pat into a disk. Wrap in plastic wrap; refrigerate 1 hour.
3. Preheat oven to 200°C.
4. Place pears in a large bowl. Sprinkle with remaining 1 tablespoon sugar and lemon juice; toss gently to combine.
5. Unwrap dough. Roll dough on plastic wrap into a 30cm circle. Arrange dough on a baking sheet lined with parchment paper or tart tin.
6. Spoon pears and cherries onto the dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover.
7. Bake at 180°C - 200°C for 35 minutes or until fruit juices bubble and crust is browned.
8. Remove from oven; sprinkle with almonds.
9. Cut into 8 - 10 wedges.

Chef Tip:
• • Spread a layer of Frangipane on the dough prior to arranging the pears and cherries. Bake at 180°C - 200°C for 35 minutes or until the crust is browned.
https://www.capsicumcooking.com/PublishingImages/Blog/baked-galette-cranberries-bosc-pears.jpgPear and Cherry Galette
Savoury-Danish-crown-bread.aspx
  
2018-12-20 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Durban; Boksburg; Cape Town; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgCooking Tips; Whats Hot; In the SpotlightNo
By Chef Afzal
Time to Prepare: 3 Hours
Yield: 1

INGREDIENTS
QUANTITY
Danish Dough
Flour, white bread - 750g
Salt - 5g
Butter - 185g
Yeast, fresh - 20g
Milk or water - 200g
Egg - 120g
Filling for Bread
Oil, sunflower - 30ml
Onions, medium - 2 med
Breadcrumbs - 45ml
Almonds - 30ml
Parmesan - 90g
Sesame seeds - 15ml
Salt To taste
Pepper To Taste

Method
1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl. Rub in 45ml of the butter. Mix the yeast with the milk and water. Add to the flour with the egg and mix to a soft dough.
2. Turn out on to a floured surface and knead for 10minutes until smooth and elastic. Place in an oiled bowl, cover with oiled clear film (Plastic wrap) or slide into an oiled polythene bag and leave to rise for about 1 hour, or until doubled in bulk.
3. Knock back and turn out on to a lightly floured surface. Roll out into an oblong about 1xm thick.
4. Dot half the remaining butter over the top two-thirds of the dough, Fold the bottom third up and the top third down and seal the edges. Turn by 90°C and repeat with the remaining butter. Fold and seal as before. Cover with oiled clear film and leave to rest for 15 minutes.
5. Turn by a further 90°C. Roll and fold again without any butter. Repeat once more. Wrap in oiled clear film and chill for 30 minutes.
6. Meanwhile, heat the oil for the filling. Add the onions and cook for 10 minutes
until golden. Remove from the heat and add the breadcrumbs, almonds,
Parmesan and seasoning.
7. Mix half the beaten egg into the breadcrumb mixture.
8. Roll out the dough on a floured surface into a rectangle 56x 23cm. Spread
with the filling to within 2cm of the edges, then roll up like a swiss role from
one long side. Cut in half Length ways. Plait together with the cut side up and
shape into a ring.
9. Place onto a baking sheet, cover with oiled clear film and leave to rise, in a
warm place for 30 minutes.
10. Meanwhile, preheat the oven to 200°C. Brush the remaining beaten egg over
the dough. Sprinkle with sesame seeds and Parmesan cheese and bake in
the centre of the preheated oven for 40 -50minutes, or until golden. Transfer
to a wire rack to cool. Serve warm or cold, cut into slices.
https://www.capsicumcooking.com/PublishingImages/Blog/danish_bread.jpgSavoury Danish crown bread
Traditional-Christmas-Plum-Pudding-.aspx
  
2018-12-18 12:00 AMThireshni Sanasy
Thireshni SanasyIndividual Blog Page Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/xmas_pudding.jpgWhats Hot; Cooking Tips; In the SpotlightNo
By Chef Candice Adams
Serves: 8-10

INGREDIENTS
150 g currants
150 g sultanas
150 g roughly chopped prunes
175 ml sherry
100 g cake flour
125 g breadcrumbs
150 g butter
150 g muscovado sugar (treacle can be substituted)
1 tsp ground cinnamon
¼ tsp ground cloves
1 tsp baking powder
Zest of 1 lemon
3 large eggs
1 medium apple (peeled and grated)
2 Tbsp honey
125 ml brandy (to flame the pudding)

METHOD

You will need a 2 litre heatproof pudding basin / mould with a lid.
But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller moulds to gift to loved ones.

Three to five hours’ steaming both first and second time around should do it; keep the one pudding for yourself, and give the other to a loved one, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.

1. Put the currants, sultanas and chopped prunes into a bowl with the sherry, swirl the bowl a bit, then cover with cling film and leave to steep overnight or for up to 1 week.

2. When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof pudding basin (or basins), remembering to grease the lid, too.

3. In a large mixing bowl, combine all the remaining pudding ingredients (except the brandy), either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.

4. Add the steeped fruits, scraping in every last drop of the sherry too, and mix to combine thoroughly, then fold in some coins (clean in cola – it does an amazing job) or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, you can leave out the hardware.

5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil, so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer. Steam for 3 to 5 hours, checking every now and again that the water hasn’t boiled away.

6. Remove gingerly and, when manageable, unwrap the foil, and put the pudding in its mould somewhere out of the way in the kitchen, until Christmas Day.

7. On the big day, rewrap the pudding (still in its mould) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem slight overkill, but it’s not as if you need to do anything to it in that time. (wink wink)

8. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the mould a little squeeze to help unmould the pudding - and voilà.

9. Put a sprig of fresh rosemary (not dried) on top of the pudding – as in South Africa real holly is invariably not available, then heat the brandy in a small pan and the minute it’s hot, but before it boils, turn off the heat, strike a match, stand back and light the pan of brandy, then pour the flaming brandy over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you, pour the hot brandy over the pudding and then light the pudding.

10. In either case, serve with crème anglaise (custard) or with ice cream – homemade is always best. A rosemary and olive oil infused ice-cream is an absolute delight with this pud. 

Left overs can be shallow fried in butter and eaten with a generous scoop of ice cream as a spin on French toast – a very appropriate meal applicable to any meal time over the festive season. Yum!

Don’t choke on the coins and luck be to those who find them!
https://www.capsicumcooking.com/PublishingImages/Blog/xmas_pudding.jpgTraditional Christmas Plum Pudding
Most-Promising-Young-Chef-of-the-Year.aspx
  
2018-12-18 12:00 AMAmit VPN Karshan
Amit VPN KarshanIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgIn the Spotlight; Whats HotNo
Kevin Reed - from Rugby to Roast Pork and Root Vegetables
... meet the Most Promising Young Chef of the Year
____________________________

Kevin Reed, 20-year-old student currently completing his Diploma in Food Preparation and Cooking at the Capsicum Culinary Studio Cape Town campus, has been awarded the Most Promising Young Chef of the Year at the One&Only Reaching for Young Stars project for 2018 held recently in Cape Town.

Reed, who lives in Branckenfell, will now get the opportunity of a lifetime as his prize includes a five-month work experience opportunity at Winslow's Tavern, a top heritage restaurant located in Cape Cod, Massachusetts in the United States.

The restaurant is housed in an historic Federalist building in scenic Wellfleet and run by South African expats, Chef Patron Phillip and Tracey Hunt. It is acclaimed by food and travel writers and is staffed by an international brigade of highly skilled chefs who thrive on collaboration, camaraderie, fast pace and high volume producing an all-American seasonal menu heavily influenced by coastal cuisines.

Says Reed: “I am a former rugby player but I decided to give it all up for the love of cooking. Previously, I worked in England as a commis chef but decided to come back to South Africa to do my diploma at Capsicum because I have an absolute passion for food and the industry."

Adds Lianne Holt, principal of Capsicum's Cape Town campus: "We are very proud of Kevin. He worked hard for this competition so it is rewarding for us to see his talents recognised."

We asked the young chef some food-related questions:

Name three ingredients we will always find in your kitchen.
Garlic, fennel and lemons.

What is the one kitchen tool you could not do without?
Wooden spoons. I just love them to be honest.

What would be on the menu for your last meal?
Crispy skin pork belly with root vegetables, apple cider gravy and an apple sauce.

Is there one food item you really don't like?
I don't like button mushrooms. Other mushrooms are fabulous though.

Name five people who you would like to get around a table to cook for and have dinner with.
My best friend, Tannie Lollie (one of my biggest motivators), my grandad, my first love of course - just to let her taste my success - and my grandmother.

Who is your food hero?
Chris Erasmus, the owner of Foliage in Franschhoek. What a nice guy and such an inspiration with endless knowledge.

Where do you see yourself in five years’ time?
We will wait and see. The sky is the limit. That's the beauty of this industry.
https://www.capsicumcooking.com/PublishingImages/Blog/Kevin_Reed.jpgMost Promising Young Chef of the Year
Festive-Bonus.aspx
  
2018-12-05 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/cutting-fees-linked-in.jpgWhats Hot; Cooking Tips; In the SpotlightNo
Don’t miss out on Capsicum’s festive bonus!

Calling all #FutureChefs!

Join SA’s largest chef school between 10-14 December and stand a chance to receive a 10% discount on any one of our internationally-recognised courses!

Capsicum Culinary Studio is feeling festive, and what better way to celebrate the season than by giving away a 10% discount on study fees for the first 10 students per campus?!
All you have to do is:

- Register for one of our 3 courses:
o Professional Cookery Programme,
o Patisserie Programme,
o Our Chef Programme where your discount will cover your first year of studies.

- Register at any of our 6 campuses nationwide:
o Boksburg
o Cape Town
o Durban
o Port Elizabeth
o Pretoria
o Rosebank

- Apply between the 10-14 December 2018!
ENQUIRE NOW!!!
TERMS AND CONDITIONS
* The registration fee must be paid in full by 14 December 2018 at latest 12:00.
* The fees discount will be deducted from the deposit payable to confirm the offer.
* Discounts are calculated from cash fees.
086 111 2433 (CHEF) | www.capsicumcooking.com | chef@capsicumcooking.co.za
Boksburg | Cape Town | Durban | Port Elizabeth | Pretoria | Rosebank
Terms & Conditions Apply
https://www.capsicumcooking.com/PublishingImages/Blog/cutting-fees-linked-in.jpgFestive Bonus
A-letter-from-the-Starfish-Group.aspx
  
2018-12-05 12:00 AMThireshni Sanasy
Jaco 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
Cupcakes-for-Kids-with-Cancer.aspx
  
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
Biscotti-by-Chef-Eoin.aspx
  
2018-12-07 12:00 AMAmit VPN Karshan
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 Shiell

Ingredients

• 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

Method

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
Halloween-Cupcake-Recipe.aspx
  
2018-11-12 12:00 AMJaco Wiese
Thireshni SanasyIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttps://www.capsicumcooking.com/PublishingImages/Blog/halloween_cupcakes.jpgCooking Tips; In the Spotlight; Whats HotNo
​Ingredients:

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

Method:
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.

https://www.capsicumcooking.com/PublishingImages/Blog/halloween_cupcakes.jpgHalloween Cupcake Recipe
CAPSICUM-CULINARY-STUDIO-MASTERCLASSES.aspx
  
2018-11-06 12:00 AMThireshni Sanasy
SharePoint AdminIndividual Blog Page Boksburg; Cape Town; Durban; Port Elizabeth; Pretoria; Rosebankhttp://capsicum.decisioninc.co.za/PublishingImages/Blog/Masterclassespic.pngIn 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 chef@capsicumcooking.co.za for more information and bookings.

http://capsicum.decisioninc.co.za/PublishingImages/Blog/Masterclassespic.pngCapsicum Culinary Studio Masterclasses
QA-with-Awande-Mabaso.aspx
  
2018-09-12 12:00 AMSharePoint Admin
SharePoint AdminIndividual Blog Page Rosebankhttp://capsicum.decisioninc.co.za/PublishingImages/Blog/Untitled.pngIn 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

 

http://capsicum.decisioninc.co.za/PublishingImages/Blog/Untitled.pngQA with Awande Mabaso
Mexican-Monday.aspx
  
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
Small-town-guy-cooks-up-a-storm-in-a-Texan-hotel.aspx
  
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