Capsicum Cooking | Whats Cooking

Alumnus: Fungai Rore

Wed, 25 Feb 2026 07:55:33 GMT

At just 31, Fungai Rore is living proof that passion, determination, and cultural roots can blend to create something truly extraordinary. Born and raised in Harare, Zimbabwe, Rore’s love for cooking was inspired not by celebrity chefs, but by her father’s home-cooked meals.

“My dad used to cook for us often. He always said food was more than just a meal, it was a way to bring people together.”

The comforting flavours of Zimbabwean cuisine - sadza, dried meats, leafy greens - shaped her culinary foundation, but it wasn’t until 2024 that Rore transformed her passion into a profession, when she enrolled at Capsicum Culinary Studio’s Cape Town campus, diving head-first into the Assistant Chef programme.

“Capsicum gave me more than technical skills,” she says. “It gave me discipline, purpose, and a deep respect for food.”

After completing the six-month course, Rore landed a position as a Commis Chef at Rykaarts Restaurant at Longridge Wine Estate in Stellenbosch. Surrounded by vineyards and mountain views, she found herself cooking with intention and quickly caught the attention of her team. Within just a month, she was promoted to Chef de Partie.

“We cook with respect for ingredients. It’s more than just food, it’s philosophy, family, and care,” she says.

Looking ahead, Rore dreams of launching her own private catering company, where she can fuse her Zimbabwean roots with modern culinary techniques.

And, although she’s still early in her journey, she is already leaving a mark, and with every dish, South Africa is tasting the power of heart-led, heritage-rich cooking.

Alumnus: Chef Zinhle Skosana

Tue, 24 Feb 2026 17:14:37 GMT

From the lively township of Mamelodi to the refined kitchens of Pretoria East, Zinhle Skosana embodies passion, perseverance, and purpose. At just 25 years old, she’s already making waves in South Africa’s culinary world, proving that when talent meets hard work, dreams really do rise, just like dough in a warm oven.

Her story begins at home, in her mother’s kitchen.

“I spent a lot of time with my mom, cooking simple, home-cooked meals. That’s where the spark began,” she recalls. Those early days of peeling vegetables and stirring pots ignited a lifelong love for food that led her to Capsicum in 2023.

Drawn by its international recognition and industry connections, Zinhle enrolled in the Professional Chef Programme, graduating in July 2024. Her placement at Summit Grill and Skybar became the proving ground where she learned that real mastery is earned under pressure. “This industry can be mentally and physically demanding,” she admits, “but passion for food is what drives you.”

Her dedication didn’t go unnoticed. Upon completing her placement, Zinhle was hired immediately, and today she proudly serves as Senior Head Chef, managing operations, mentoring students, and ensuring every dish leaving her kitchen meets the highest standard. “Now, I’m the one training students who were once like me. It’s a full-circle moment.”

Outside of her day job, Zinhle runs iChefYENU, her personal brand offering private dining experiences infused with creativity and flair. With ambition as her secret ingredient, Chef Zinhle Skosana isn’t just cooking food - she’s crafting a legacy that inspires others to follow their passion, one plate at a time.

Alumnus: Chef Lebo Phala

Tue, 24 Feb 2026 17:12:27 GMT

In a world consumed by fast food and fleeting fads, Chef Lebo Phala stands out as a visionary force for change. From her base in Pretoria East, this dynamic chef, entrepreneur, and cultural custodian is leading a quiet but powerful food revolution through her culinary brand, HL Culinary. Her mission? To reconnect people with the richness of indigenous African cuisine and the wisdom of ancestral nourishment.

“Our ancestors understood balance,” Lebo explains. “They lived in harmony with the natural world and that’s the wisdom we need to return to.”

Born and raised in Mohlaletse Village, Ga Sekhukhune (Limpopo), Lebo’s love for food began in her mother’s kitchen. “My mother didn’t just feed stomachs, she fed spirits,” she recalls. That legacy of nourishment and intention continues to shape her approach to food today.

After earning a Diploma in Food Preparation and Cooking from Capsicum in 2020, Lebo gained experience across several professional kitchens before founding HL Culinary in 2022. The business has since grown into a multifaceted brand encompassing a fine dining restaurant, catering company, pop-up eatery, and a line of indigenous food products like dried morogo and thelele.

Lebo’s signature style blends tradition with innovation, reimagining African classics with elegance and precision — think ting ya mabele with beetroot-glazed trout or rooibos-smoked lamb ribs. Each dish is a love letter to Africa’s culinary heritage.

Beyond the plate, Lebo is deeply passionate about women empowerment, food education, and cultural storytelling. As a chef, photographer, and mentor, she ensures the visual and emotional essence of African cuisine shines globally.

“Food is culture,” she says. “It’s how we heal, remember, and reconnect.”

Alumnus: Chef Shamiso Kadzinga

Tue, 24 Feb 2026 17:09:21 GMT

For 29-year-old Shamiso Kadzinga, a resident of Strand and proud Capsicum graduate, food has always been more than just nourishment - it’s been a lifelong passion. Born in Zimbabwe, Shamiso’s culinary journey began at the tender age of eight when she first started cooking for her family. Today, that early spark has blossomed into a thriving career at the five-star Erinvale Estate Hotel and Spa in Somerset West, where she has already risen from Commis Chef to Demi Chef de Partie within months of graduating.

“The most fulfilling careers are often born not from a straight path but from a burning passion,” she reflects. After earning a BA in International Relations from UNISA, Shamiso realised her true calling wasn’t in academia but in the kitchen. Enrolling in Capsicum’s Professional Chefs Programme gave her the foundation and confidence to follow that dream — and she hasn’t looked back since.

Now thriving in the pastry section, Shamiso finds joy in creativity and innovation. “I love developing new dishes and accommodating different dietary needs — from vegan and gluten-free to lactose intolerant. These challenges make cooking even more exciting,” she says. Her goals are as ambitious as her talent — to master menu planning, organisation, leadership, and one day run her own restaurant.

Beyond her professional ambitions, Shamiso dreams of studying abroad to explore international cuisines before returning home to share her skills. “I want to inspire young people to follow their passion for food,” she says warmly.

Her fridge staples? Yoghurt, mushrooms, cream, lettuce, and feta. Her last meal? Grilled fish with sautéed vegetables.

With a KitchenAid mixer in hand and big dreams ahead, Chef Shamiso is proving that when passion leads the way, success is the natural outcome.

Alumnus: Sesethu Bukani

Tue, 24 Feb 2026 17:05:51 GMT

At just 28, Chef Sesethu Bukani has already cooked his way from the township of Mdantsane, East London, to the gleaming skyline of Doha, Qatar, where he now works as a Commis Chef at Nobu Doha inside the luxurious Four Seasons Hotel. His story is one of resilience, faith, and relentless ambition—a journey that proves dreams born in humble beginnings can flourish on the world stage. “I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.”

Sesethu’s love for food began at home under the watchful eye of his mother. By his teens, he was already experimenting with flavours and running a small food business, Kota Past 9, selling kotas and dagwoods from his home. This passion led him to enrol at Capsicum’s Rosebank campus in 2024, a turning point that gave him both the technical skills and confidence to dream bigger.

After completing internships at The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, Sesethu landed a virtual interview with Four Seasons Hotel Doha, which changed his life forever. Today, as Garde Manger Chef, he handles intricate seafood and cold dishes, blending Japanese Peruvian precision with South African soul.

“Discipline is everything,” he says. His daily routine, grounded in prayer, healthy eating, and fitness, mirrors his approach to cooking: balance, mindfulness, and consistency.

Inspired by simplicity and elegance, Bukani’s culinary philosophy reflects his belief that “less is more.” Looking ahead, he dreams of leading his own kitchen and inspiring the next generation of African chefs.

“Your dreams are valid,” he says. “With faith, hard work, and passion, the kitchen can take you anywhere in the world.”

Alumnus: Zingisa Memela

Tue, 24 Feb 2026 17:02:13 GMT

Perseverance and self-belief pays off for Zingisa Memela.

If you ever wanted proof that South African culinary graduates are making an impressive impact overseas, you just need to look at Chef Zingisa Memela.

Twenty-eight-year-old Memela now finds herself living and working as a chef in Dubai in the United Arab Emirates.

After matriculating in 2014, she wanted to go to a chefs school but didn’t have the finances. However, at the start of 2020, her grandmother offered to pay for Memela to pursue her true passion.

“I enrolled at Capsicum Culinary Studio in Rosebank, Johannesburg, for their one year Professional Chef Programme. After graduation I started my own catering business which kept me quite busy while applying for jobs around the globe. In 2022, I received an email from a recruiting company inviting me to interview for a position at the Atlantis Hotel in Dubai. I flew to Dubai and have been living and working there ever since.”

She explains her current position: “As a Commis chef, I’m responsible for all the prep work in my section. I work in Nobu, a Japanese/Peruvian restaurant with a deep focus on freshness and the highest quality products. Some of my duties include breaking down whole fish and meats, pre-cooking anything that needs to be cooked and making the signature sauces that have made the restaurant famous. When service starts, I’m responsible for preparing the dishes a-la-minute - a French term which signifies a dish is prepared immediately and freshly upon order rather than being prepped or partially cooked in advance. My road to kitchen life was not easy but I am grateful that I am starting my career in Nobu, a world-renowned brand. For me, my story is less about looking back at a career spent abroad and more about how perseverance and belief in oneself will always pay off and help you reach your dreams. Delay is never denial, and I want to encourage people to never be afraid to start over and pursue a different path if they truly believe that’s their calling.”

Alumnus: Zanele van Zyl

Tue, 24 Feb 2026 17:01:02 GMT

Meet author and entrepreneur Chef Zanele van Zyl.

“My interest in food and cooking began at a young age, growing up in a home where food was central to family gatherings and culture. Watching my elders cook with passion and care inspired me to follow this path professionally,” says Chef Zanele van Zyl, the author of three acclaimed cookbooks.

Forty-five-year-old Van Zyl, who is the mother to two girls, says her culinary journey started in 2012 when she was on maternity leave from her job as an IT technician: “I fell in love with cooking and made the decision three years later to launch a second career after attending culinary school.”

She chose Capsicum to do a diploma in cooking and food preparation.

“Capsicum had a reputation for excellence and offered a practical, hands-on approach to culinary training. I wanted to learn from the best as I knew the school could help turn my passion into a profession and it did! Attending Capsicum gave me the technical foundation I needed, and from there I worked hard to establish myself in the food industry. Today, I’m proud to be a well-known South African chef, cookbook author and food influencer – sharing my passion with a wider audience every day.”

Her entrepreneurial nature following graduation led her to start the Cooking With Zanele classes where she continues to teach and share her passion for food with keen foodies in different kitchens across the country. She also decided to publish a cookbook so that those who were unable to attend a class could still access her food which she describes as “relatable and tasty”: “I have always made every effort to make the recipes fuss-free. My specialty is modern South African cuisine – putting a contemporary spin on traditional dishes while staying true to their roots.”

To date she has published three cookbooks, the second of which Cooking with Zanele Volume 2 Find Joy in Cooking won the Cookbook of the Year award at the Luxe Restaurant Awards. Her latest offering is Senidlile Kodwa? which is taken from the isiZulu phrase, which means “have you eaten yet?”

Alumnus: Thando Manyoni

Tue, 24 Feb 2026 16:58:38 GMT

There’s no stopping Chef Thando Manyoni.

Thando Manyoni’s interest in food and cooking started while still at school.

“I made a red velvet cake and the positive reaction from my friends sparked my interest,” he says. “It was something about how what I had made brought the class together, and made everyone happy, made me fall in love with food.”

Manyoni (25) is now a private chef living in Wynberg, Cape Town, having achieved Capsicum Culinary Studio’s Advanced Professional Chef Programme and graduating in 2022.

“My journey started while I was still studying at Capsicum. I applied for, and was granted, a position at Dolce bakery in Observatory in Cape Town as part of my industry experience requirements. Even though I was based in at Capsicum’s Rosebank campus in Joburg at the time, I really wanted to be in the food media space or product development, and I needed to be in Cape Town to make that happen.”

Manyoni completed all her requirements two months after joining Dolce and then successfully applied to Woolworths to join its internship programme for product development.

After her internship ended, she moved back to Rosebank to complete her third year and it was during this time, that she was hired to work as an assistant chef on a cookbook shoot for Mokgadi Itsweng’s Veggelicious Cookbook.

Halfway through her final year Manyoni entered SABC2’s The Taste Master SA baking competition and made it all the way to the finals.

Immediately after the competition ended, Manyoni approached the production company and asked if they would consider hiring her to work on any of their other food-related shows, helping with anything from food styling to recipe writing.

A month later she relocated back to Cape Town to accept an accounts manager position where her position involved managing brand campaigns on a TV morning show, copywriting scripts, developing recipes, food styling and directing food videos for TV and social media as well as weekly appearances as the show’s resident chef and later producing and managing cooking competitions.

Three years later and Manyoni is now freelancing as a private chef in the Mother City but is also hard at work developing plans and ideas towards producing and hosting her own successful cooking show.

Alumnus: Sham Cerfonteyn

Tue, 24 Feb 2026 16:55:55 GMT

Sham Cerfonteyn’s passion for music and food.

As a small girl, Sham Cerfonteyn was more interested in cooking shows than cartoons on TV, and all because of her love of food which was inspired by watching her mother and grandmother cooking in the kitchen.

But fate had other ideas, and after leaving school, 34-year-old Cerfonteyn, who resides in Willow Glen in Gqeberha, spent a brief time studying analytical chemistry before venturing into her other big love – DJing. It was only last year that she decided to venture back into the kitchen professionally.

“I’d been a successful DJ for over 15 years before I finally decided to go to culinary school. Besides cooking, DJing has always been a passion of mine, and I knew that one day I would tie the two together. Music moved me abroad and enabled me to see and experience a different side of life living and working in the Middle East. A few years later I returned home and found myself walking into Capsicum Culinary Studio’s Nelson Mandela Bay campus and signing up for the school’s one-year Professional Chef Programme.”

After graduating, Sham started work at a new family-style restaurant called Elements, which is located in Little Chelsea.

”This has been my biggest accomplishment of my life to date, and I can proudly say that I now run one of three kitchens at the establishment,” she says.

Cerfonteyn still DJs on the side, so if she has a weekend gig, she sometimes only gets to bed after 1am and has a few hours’ sleep before her alarm goes off for the start of another day.

So where does she see herself in five years’ time?

“Definitely owning my own establishment. My ultimate goal is to own a beach bar, combining great street food with amazing music. I firmly believe that good food and good music brings awesome people together. That’s going to be my success story one day!”

Alumnus: Mduduzi Ngwenya

Tue, 24 Feb 2026 16:54:10 GMT

Bringing people together through food.

For Capsicum alumnus Mduduzi Ngwenya, food has always been more than just sustenance - it’s also a way to bring people together. His passion for cooking was sparked in high school when his older sisters would return home during university breaks and prepare meals that strayed from the family’s usual staples like sorghum with beans or maize meal with stew.

“Suddenly, we were having pastas with creamy sauces, cottage pies, even soufflés,” he recalls. “It made me realise that food can transform an ordinary day into something special and bring the whole family to the table.”

Ngwenya pursued his culinary dreams by enrolling at Capsicum’s Boksburg campus. But, after two years, he paused his studies to work in the kitchen of an insurance company canteen; and then the Covid lockdown halted everything. Retrained and reflective, he made the decision to return to complete his Advanced Culinary Chef Programme.

After graduating in 2022, Mduduzi landed a role with the renowned Food by Andrew Draper catering company in Muldersdrift and that was followed in 2024 by an offer to join Qatar Duty Free as a Commis Chef, working across five restaurants at Doha’s Hamad International Airport.

“It’s intense, with 12-hour shifts, but I’m learning a lot,” he says. On his days off, he explores Doha’s vibrant culinary scene and connects with chefs from around the world.

Mduduzi also owns a catering business, Grills Catering, which began during a Capsicum market day. Though currently on pause, he plans to revive and expand it by 2028.

Despite his success abroad, home is always on his mind. “I miss my family,” he says. “One day soon, I’ll cook for all of them again - a meal that brings us back together.”

Alumnus: Khairunnisa Koorowlay

Tue, 24 Feb 2026 16:48:38 GMT

Khairunnisa Koorowlay’s journey from law books to layer cakes.

Thirty-year-old Khairunnisa Koorowlay is living proof that it’s never too late to chase your dreams. After finishing matric, Koorowlay trained as a paralegal but never forgot her passion for baking. In 2023, at the age of 34, she made the bold decision to finally follow her heart and enrolled in a Professional Patisserie course at Capsicum Culinary Studio's Cape Town campus.

“It has always been my dream, and I believe in going after what I want. My heart was in this,” she says.

After graduating in 2024, Koorowlay immediately started turning her passion into a profession, and today she runs a small but thriving home bakery in Parow, crafting made-to-order cakes, pastries, desserts and treats and regularly sells at local markets.

She’s also been on television, having appeared on both the cooking show Proe – where she made her delicious eclairs and, more recently, on the Expresso Morning Show on SABC3 where she demonstrated how to make and decorate cupcakes.

Koorowlay’s days are full and fast-paced, blending the demands of motherhood with the creativity of baking.

While she’s constantly experimenting and learning, Koorowlay already has a unique signature: her very own invention, the Sweetiepie Brownie - a decadent fusion of nostalgia and indulgence.

And she’s not done yet. “I’d love to master croissants and entremets and I definitely want to attend some chocolate workshops,” she says.

Koorowlay’s story is a reminder that passion, when pursued with courage and determination, can reshape a life. From law books to layer cakes, she’s proof that sometimes the sweetest success comes later, and tastes all the better for it!

Alumnus: Ammaara Sulaiman

Tue, 24 Feb 2026 16:46:01 GMT

Ammaara Sulaiman is a rising culinary star.

Five years ago, Sulaiman, from Greenwood Park, Durban, was at home during the Covid lockdown, wondering what her next move in life would be. Her passion for food, sparked by childhood memories of home-cooked meals and countless cooking shows, led her to take a bold step and in July 2021 she enrolled at the Durban campus for the Advanced Professional Chef programme.

Her first year gave her the confidence and skills to survive the intense pace of kitchen life and after only one year she secured a Work Integrated Learning placement at the prestigious Oyster Box Hotel in Umhlanga. Her culinary talent and work ethic didn’t go unnoticed and, in the second year, she returned for additional experience in the hotel’s pastry department.

In 2023, alongside fellow student Lalana Pillay, Ammaara competed in the RCL Young Chefs and Bakers Challenge, placing second nationally with a beautifully crafted three-course meal, including a whimsical "pot plant" dessert that wowed judges.

Now working as a Commis Chef in The Grill Room, she dreams of opening her own café-flower shop - a peaceful haven where people can enjoy both the beauty of blossoms as well as a plate of her delicious food.

Alumnus: Alison Greenlees

Tue, 24 Feb 2026 16:42:14 GMT

The Queen of Tarts: Alison Greenlees’ Sweet Journey to Success.

Pastry chef Alison Greenlees has always known the kitchen was her happy place. From licking spoons as a toddler to mastering the art of patisserie, baking has been a lifelong passion. Now 24 and living in Sandbaai, Alison is the pastry chef at Hame, a popular restaurant and whisky bar in Hermanus, and she’s quickly earning a reputation as the Queen of Tarts.

Originally from Johannesburg, Alison studied at Capsicum Culinary Studio in Rosebank, graduating top of her class in 2022 and winning the “Spirit of Capsicum” award. Her love for pastry only deepened as she explored everything from bread and cakes to chocolate and sugar work. “It showed me how much more I could do if I let my creativity run wild,” she says.

After working in restaurants and running her own catering business, she moved to Zastron in the Free State, where she trained kitchen staff at a hotel, helped open a boutique shop, and mentored culinary students. She also began teaching baking workshops, including a popular cookie-decorating course focused on royal icing.

Now at Hame, Alison maintains the restaurant’s cake table, dessert menu, and coffee shop bakes, including, of course, her signature tarts. “There’s something magical about a good tart,” she says. “From buttery pastry to unique flavour combinations and elegant finishes, the possibilities are endless.”

Looking ahead, Alison dreams of opening her own bakery and teaching studio, combining her love for pastry with her passion for sharing knowledge. “Baking can be calming and creative - a place of joy. I want others to experience that too.”

With talent, heart, and a tart in hand, Alison Greenlees is well on her way to becoming South Africa’s next big name in pastry.

Alumnus: Lebo Phala

Tue, 24 Feb 2026 16:40:13 GMT

Reviving African cuisine one soulful dish at a time.

Lebo Phala, a dynamic chef and restaurateur based in Pretoria East, is on a culinary crusade to reconnect South Africans with the power of indigenous food. As the founder and executive chef of HL Culinary, Phala blends heritage with haute cuisine, championing traditional African ingredients and cooking methods through modern, fine dining experiences.

Born in Mohlaletse Village, Limpopo, Phala’s passion for food was ignited in her childhood kitchen, watching her late mother cook for the community. “She didn’t just feed stomachs, she fed spirits,” Phala says. That love for food, rooted in service and soul, has become the foundation of her career.

In 2019, Phala took a bold step, enrolling at Capsicum’s Pretoria campus where she earned her Diploma in Food Preparation and Cooking. By 2022, she had launched HL Culinary, a growing business that now includes a fine dining restaurant, catering division, pop-up eatery, and a line of indigenous food products like dried morogo and thelele.

Her day begins at 5am with meditation and ends with journaling culinary ideas. In between, she’s sourcing local produce, designing menus, mentoring young chefs, and preparing dishes that celebrate African food culture, like ting ya mabele with beetroot-glazed trout or slow-cooked goat stew with roasted roots.

Her dream? To open a restaurant at OR Tambo International, run a culinary retreat in Limpopo, and create an indigenous food research studio. In five years, she hopes to be a global ambassador for African cuisine.

Phala’s work is more than cooking, it’s preservation, education and empowerment. As she says: “Food is love, history and healing.”

With a cast-iron pot in hand and a vision in her heart, Lebo Phala is feeding a movement.

Alumnus: Tendani Tshikovhi

Tue, 24 Feb 2026 16:30:47 GMT

A rising star at Capsicum Culinary Studio.

At Capsicum Culinary Studio’s Rosebank Campus, Tendani Tshikovhi is not only crafting delicious dishes as a Deli Chef - she’s also shaping futures. With over five years in the industry, this Protea Glen-born chef brings warmth, passion, and a deep commitment to mentoring the next generation of culinary talent.

From the moment she graduated high school, Tshikovhi knew the kitchen was her calling. After earning her Diploma in Food Preparation, she embarked on a life-changing J-1 cultural exchange internship in the U.S., gaining valuable insight into global culinary standards.

Her role at Capsicum, which she began in August last year, marks her first formal position — and a stepping stone toward her dream of culinary education. “I’ve always had a strong interest in lecturing,” she says. “Now, I get to play a small but important part in shaping future culinary leaders.”

Tshikovhi praises Capsicum’s career-focused learning environment, highlighting its strong industry ties, practical training, and guaranteed job interviews for students. Candid about the realities of the profession, she offers aspiring chefs this advice:
“Do your research. It’s not always glamorous — there are long hours and sacrifices. But if you’re passionate, that passion will sustain you.”

Inspired by Jamie Oliver, Tshikovhi views food as art, love, and history. She dreams of lecturing full-time, blending her love for cooking with her childhood aspiration of teaching.

Her culinary favourites? Soft dinner rolls, plant-based trends, and traditional meals like chicken feet with pap and sautéed cabbage. As for her dream dinner guests? She’d host a luxurious harvest table for icons like Jamie Oliver and The Funny Chef.

Tshikovhi is more than a chef, she’s a changemaker and at Capsicum, she’s not just preparing food, she’s preparing futures.

Alumnus: Sivuyile Skepu

Tue, 24 Feb 2026 16:24:13 GMT

Alumnus Sivuyile Skepu proves it’s never too late to pivot, pursue passion and thrive.

Born and raised in Motherwell and now living in Cotswold, Gqeberha, Sivuyile Skepu is the embodiment of bold reinvention. At just 27, he’s gone from software coding to sizzling pans — carving a name for himself in South Africa’s culinary scene with passion and precision.

Skepu’s love for food was sparked early, watching his mother prepare Sunday meals. “Food was more than nourishment — it was the heart of every gathering,” he recalls. Yet, his journey into the kitchen wasn’t immediate. He initially pursued IT, but soon realised his heart belonged to the stove, not the screen.

In 2023, he enrolled at Capsicum Culinary Studio in Gqeberha. The experience was transformative. “It was rigorous and immersive,” he says, adding that his City & Guilds Diploma gave him the confidence to thrive in professional kitchens.

While studying, Skepu completed his practical training at the Radisson Blu Hotel, where his talent earned him a role as a Casual Chef. Today, he works as an Events Chef at Running Waters, creating refined dishes for high-end weddings and functions.

His style is bold and expressive, with a focus on grilled proteins and modern twists on South African classics. While hot kitchens are his domain, Skepu is keen to master pastry. His standout dessert? A honey semifreddo with lemon crumb and vanilla sponge.

Looking ahead, he dreams of cooking on international cruise ships, and eventually leading his own kitchen. Whether crafting a spicy prawn linguine or a Karoo lamb shank, Skepu brings soul and story to every plate.

His advice? “Respect the blade. If you respect it, it’ll respect you back.”

Alumnus: Marcus Modimokwane

Mon, 16 Sep 2024 11:45:56 GMT

Marcus Modimokwane has a formula for anyone wanting to be successful in the culinary industry – passion + skill + research = success. It’s a recipe that Modimokwane has followed closely to get him to where he is today – an entrepreneur and successful chef with his own company, The Flavour Studio, that does catering, product development and brand collaborations. A 2018 graduate, Modimokwane initially worked in brand development and PR where he had the opportunity to work with local and global food brands. “Having culinary qualifications meant I could have more influence in projects and tackle challenges better because colleagues realised I knew what I was talking about. During the Covid lockdown we had no access to a lot of our favourite things, including takeaways, so I thought it would be a good idea to share recipes and show people how to make great dishes. I started shooting content and posting it on my social media pages. A few media houses contacted me and asked if I could collaborate and create content for their media channels, which helped me grow my profile and attracted paying collaborations with some leading brands. I believe that chefs should always push their work on social media pages – especially Instagram and TikTok – because it not only works as their online portfolio but is also attracts clientele.”

What made him choose to study at Capsicum? “I wanted a reputable and internationally recognised school, and Capsicum came top of the list. I had a lot of fun, learned new skills and made some really good friends that have subsequently turned into colleagues and business associates.”

Alumnus: Isla Rechner

Mon, 16 Sep 2024 11:32:11 GMT

Originally from Kloof in KwaZulu Natal, Isla Rechner qualified as a journalist, before embarking on her tertiary qualifications in hospitality at Capsicum Culinary Studio’s Durban campus from where she gained a patisserie diploma and was awarded graduate of the year in 2010. She honed her skills further when she started running a pastry stall at the Shongweni Farmers Market as well as opening a private catering business. In 2014 with the itch to travel too strong to resist, Isla made the big move to London, working first at one of acclaimed chef Yotam Ottolenghi's eateries, before being hired as a pastry chef at the King's Cross branch of Granger & Co. It was not long before she was promoted to Group Pastry Chef for all four branches of Granger & Co, a role which she says she “utterly relished”.The start of the Covid pandemic and a bad case of homesickness saw Rechner return to South Africa at the end of 2020. She is now engaged, the mother of twins and residing in Sea Point, Cape Town. But her passion for baking and cooking still runs deep and she continues to practice and refine her culinary talent much to the good fortune of the Mother City residents who can now utilise her services and taste her cooking and baking. She continues to do her private cheffing and has a few other enterprises in the works including freezer meals and desserts. She is also kept busy creating content for her Instagram page @islacookscapetown and is planning a recipe book with meals that have been inspired by her travels and local experiences.

Alumnus: Sera von Gericke

Fri, 13 Sep 2024 11:44:13 GMT

Not all students from Capsicum graduate and find themselves working a full-time job in a hotel or kitchen. Some graduates leave and set up their own companies having learned a lot about, and encouraged to embrace, entrepreneurship. One such alumnus is Sera von Gericke who owns and runs Tulbagh 55, a successful events and wedding venue. Sera’s love for cooking only began in her 30s when she had to cater for the foreign guests visiting the family business. “After a while I realised I loved to feed people and would rather be in the kitchen than at the table,” she says. It became Von Gericke's passion and in 2016 she decided to open a small cooking school and at the same time take a night course at the Capsicum Boksburg campus. “My decision to go to Capsicum was so that I could ensure that what I was teaching my students was correct. I enrolled for a Level 2 Diploma in Food Preparation and Culinary Arts and once I graduated my life changed completely.” Sera bought an abandoned property that had stood vacant for many years and turned it into a venue – she called 55 Tulbagh - that has since hosted many successful events from baby showers to birthday parties and weddings. In recent years, she has opened a boutique coffee shop and built another area that can accommodate wedding ceremonies or private dinners, while future plans include a fine dining evening restaurant and a craft beer brewery.

Alumnus: Wandile Mabaso

Fri, 13 Sep 2024 11:32:29 GMT

Soweto-born Wandile Mabaso is one of South Africa’s most talked about chefs who is revolutionising the way people think about modern African food. He started cooking from the age of 10, went to hotel school and got his first professional job at Nando’s, then headed overseas for work experience and by the age of 23 had been all over Europe and the Baltics. He returned to South Africa to further his culinary studies at Capsicum and after graduating headed to New York where he found a job at a French restaurant, his first luxury restaurant experience. It was then onto Paris to work at Le Meurice under Ducasse and Jocelyn Herland. However, Africa called and Mabaso returned home to turn a former office space in Bryanston into a bastion of fine dining - Les Créatifs (The Creatives) - which he opened five years ago and where he combines the best French techniques with local ingredients and African influence. Over the years, Wandile has received multiple accolades including Chef of the Year at the Luxe Restaurant Awards, as well as acknowledgement from the Gourmet Guide, Eat Out, The Rasa Awards and The Sunday Times. Before his return to to South Africa and while he was working in Paris, he was given the highest award that exists for a chef in France, the Culinary Excellence of the College de France.

Alumnus: Gugu Wanda

Fri, 13 Sep 2024 11:22:34 GMT

Gugu Wanda has always had a passion for food and cooking but did not consider it as a career and after matriculating she embarked on an LLB degree from the University of KwaZulu Natal. But after four years spent learning about the principles of law, she realised her heart wasn’t in it so she packed it in and enrolled at Capsicum Culinary Studio’s Durban campus for a three-year Food Safety and Culinary Arts Diploma (now the Advanced Professional Chef Programme). She graduated in 2016 and got her first job at Café La Plagè as a griller, quickly moving up to Sous Chef and eventually Head Chef. She then went on to work as a Sous Chef at Bloomsberry Café in Hillcrest and the 5-star Octavia Boutique Hotel in Inanda where she found herself cooking for the Zulu royals. Last year Wanda was invited to take part in The Creole Food Festival, an American food festival that showcases chefs from the Caribbean, Africa, Europe, Asia, South America and the South of the United States.

After returning she launched a private catering company called The Next Table, with the aim being to create a space where people, whose paths wouldn’t normally cross, come together and enjoy good food, good wine and good conversation. As if that wouldn’t be enough to exhaust any hardworking chef, she was also recently appointed Head Chef at St Mary’s DSG Kloof and Executive Chef at Little Havana. Both positions she says involve “a lot of work, including staying up to date with culinary trends and kitchen processes, dealing with suppliers and ensuring that they deliver quality goods at affordable prices, managing the inventory and leading a brigade that can put its best foot forward all the time.

Alumnus: Charmaine Lehabe

Fri, 13 Sep 2024 11:02:30 GMT

Charmaine Lehabe is living proof that, armed with a Diploma in Food Preparation and Cooking from Capsicum Culinary Studio, the world is your oyster and there to be explored and enjoyed. The 29-year old chef, born and raised in Pretoria has, since graduating in 2019, travelled the world, living and working in the US and UK with in-between periods spent back home as a caterer, private chef and food consultant. Lehabe says at the age of 19 she started working as Commis Chef at ASH Restaurant in Cape Town but wanted a qualification to further herself and get more knowledge and experience so enrolled at Capsicum’s Pretoria campus. After graduating in 2019, she was offered a six month placement at a hotel in Massachusetts in the US, followed by five months at a 5-star hotel in Arizona. When Covid hit, she had to return home to wait it out until lockdown restrictions were lifted. “Once we were allowed to get out and about and people were able to mix more freely, I teamed up with a fellow Capsicum alumnus, Thandeka Nhlapo, and started a private fine dining service called The Squared Experience.” That lasted three years during which time she also worked as a food consultant, restaurant chef and private chef to several upmarket clients. In 2022 she returned to the US for a four month stint at a golf resort before returning home and resuming her private chef work. Last year she was offered a position as a Senior Chef de Partie at a boutique hotel in Blairgowrie, Scotland where she is currently working.

Alumnus: Matt Labuschagne

Fri, 13 Sep 2024 10:58:17 GMT

Most young graduate chefs attribute their love for cooking to their mothers or grandmothers, for Matt Labuschagne it was his father who inspired him to take up a culinary career. “My dad loves cooking and was always preparing the meals on family camping trips and at home and although it always looked relaxing for him to cook, I can see now how rewarding it was for him to feed us a delicious meal.” Born and raised in Benoni, 23-year-old Labuschagne enrolled at Capsicum’s Boksburg campus in 2019 for a three-year Advanced Professional Chef Programme. After one year he found himself in Aspen, Colorado working at the ski resort’s 5-star, luxury hotel, The Little Nell. “My first industry placement was one of the best things to happen to me. I worked on the grill section in a crazy kitchen the size of a shoebox cooking for 600 to 800 people a day. In the beginning I was so anxious about the lunch service I could feel my heart thumping in my chest on my way to work. But I knew if I didn’t do a good job I would get reassigned to banqueting and have to brunoise shallots for the rest of the day. When Covid struck he returned to SA, but after restrictions were lifted the hotel asked him back, gave him a promotion and wanted him to stay. But he had to return home because he still had two more years at Capsicum and his US visa was about to expire. Labuschagne completed the final two years of his course at Capsicum’s Pretoria campus and, following graduation, he worked at a bakery and then at the acclaimed Embarc in Parkhurst. It was while there that he was contacted via LinkedIn for a post at Riviera by Jean Imbert, one of the dining options at The Lana, Dubai’s first Dorchester Collection hotel where he currently works on the hot line looking after all the pasta dishes.

Alumnus: Tinotenda Sadziwa

Fri, 13 Sep 2024 10:55:38 GMT

Even though Tinotenda Sadziwa went to university to study for a BSc in Sociology her real passion lay in cooking, something that had been ignited when she was a young girl. Says the 29-year old chef who hails from Zimbabwe: “From about the age of eight, I started to really love cooking for my family and spending time in our kitchen at home baking with my mother.” So it was no surprise to her family when she told them that she wanted to switch careers from sociology to cheffing. In 2019 she started a small catering business as a side hustle, but the fear of being average and tired of doing the most basic dishes made her decide to enrol at a culinary school so she went on to the internet and searched for the “best culinary schools in South Africa and Capsicum Culinary Studio popped up first.” Tinotenda studied for a Professional Cookery and Patisserie Diploma at the school’s Cape Town campus and after graduating in 2021, started working at the President Hotel as a Pastry Commis Chef. Then the call came with the offer of a position as Pastry Chef at Winslow’s Tavern in Cape Cod, Massachusetts in the US where she is now, responsible for creating and executing dessert menus, ensuring high-quality presentations and tastes, collaborating with the head chef to develop new and innovative dessert recipes and overseeing daily pastry production, maintaining consistency and quality standards. She says that she wants to cook and serve around the world, learn different types of cuisines and save enough money to be able to open my own bakery before 2030.

Pioneer of Fusion Cuisine

Tue, 27 Aug 2024 13:40:44 GMT

Wolfgang Puck: Innovator of Fusion Cuisine

Wolfgang Puck revolutionized the culinary scene with his innovative approach to fusion cuisine. Combining his Austrian heritage with Californian influences, Puck’s creations, like his famous Smoked Salmon Pizza, brought a new dimension to American dining.

Capsicum Culinary Studio embraces this innovative spirit in our Foundational Cookery Programme . Our program encourages students to already working in the industry and those wishing to gain entry to a career in restaurant, catering and hotel kitchens.

It brings together elements of food preparation and focuses on the basic skills required to operate in the food service industry. experiment with flavors and techniques from around the world, fostering creativity and a global perspective. By learning from pioneers like Puck, our students are prepared to lead the next wave of culinary innovation.

Alumnus: Raidin van Rooyen

Mon, 26 Aug 2024 09:43:18 GMT

When Raidin van Rooyen was in Grade 10 he decided that one of the subjects he wanted to do was consumer studies. It turned out to be a serendipitous decision because almost from the outset his interest in the culinary world was ignited and his passion for cooking and baking rocketed. Says the 23-year-old Grahamstown-born Van Rooyen: “In my last year of school, two chef lecturers from Capsicum came and demonstrated how to make and plate up a dish and I was not only hooked on cheffing as a career, but I knew that I wanted to study further at Capsicum.” Van Rooyen signed up to study at the school’s Nelson Mandela Bay campus graduating in July 2022 with a Professional Cookery Diploma. Four months before graduating, van Rooyen applied for, and was appointed, Chef De Partie at Off the Menu Food Emporium, a luxury deli and restaurant that offers boutique wine, food and artisan coffee. His employer, Chef Conrad Gallagher, was the youngest chef ever to be awarded a Michelin star, at the age of 26, for his restaurant Peacock Alley in Dublin in 1998. Two years earlier he had cooked for President Bill Clinton and his guests at the White House.” Inspired by Gallagher’s success and international career, Van Rooyen’s short term goal is to explore, travel, develop new skills and continue to learn from the best. “In five years’ time I want to be designing and launching new menus for upcoming restaurants and hotels,” he says.

Alumnus: Michael Behmer

Mon, 26 Aug 2024 09:41:20 GMT

Michael Behmer studied part-time at Capsicum’s Pretoria campus while working as a salesman and graduated with a Professional Chef Diploma in 2022. Shortly afterwards he found work as a chef aboard the Norwegian Gem, a multi-award-winning cruise liner that sails to several destinations year-round. Not only did he gain invaluable work experience, but he also got to travel around Europe, seeing some amazing places and sampling different foods in each. So what made him choose to study at Capsicum? “I was not about to settle for less than the best and I enjoyed every class and every practical.” Because Behmer was doing the course part-time, it meant that the classes and practical sessions ended late at night, even after a long day at his regular job. But he says Capsicum equipped him with almost all of the culinary skills that he needs to be able to succeed as a chef. “At Capsicum I was taught how to work under pressure, the inner workings of the kitchen, the responsibilities of a chef and the basic practical skills.” Now back in South Africa and his sailing days behind him, Behmer is currently the Commis Chef at the acclaimed and award-winning 5-star Saxon Hotel, Villas and Spa.

Alumnus: Laken Charmaine Chinyande

Wed, 07 Aug 2024 13:29:10 GMT

Laken Charmaine Chinyande or, as she prefers to be known, Chef Lakie, graduated from Capsicum Culinary Studio’s Pretoria campus in 2020 with a Professional Chef Qualification. She says she chose to study at Capsicum Culinary Studio because of its reputation as one of the leading culinary schools in the country and because it “offers a dynamic learning environment that combines theoretical knowledge with practical skills, ensuring that students are well-prepared for the demands of the culinary industry.” Now 27-years-old and living in Midrand, Chef Lakie is the proud owner of Lakie’s Bites, a healthy meal prep and private catering company that she launched after the lockdown to help people stay on track with their health goals.

“The idea started when my brother and his colleagues asked me to prepare nutritious lunches they could take to work as there were only unhealthy options, and that’s when I realised there was a gap in the market for healthy and convenient meal preps.”

Since then, Lakie's Bites has grown into one of Gauteng’s top healthy meal prepping companies, offering customised meal plans to suit all dietary needs. Her inspiration comes from a passion for cooking and a desire to create healthy, delicious and convenient meals. “I am constantly exploring new recipes and culinary techniques to ensure the offerings are both nutritious and flavourful. I also keep an eye on current food trends and innovations in the culinary world which helps me incorporate modern twists into our meal preps and catering menu, keeping them exciting and relevant for our customers.”

Alumnus: Allan Bezuidenhout and Simoné Vosloo

Wed, 07 Aug 2024 12:30:15 GMT

In 2011, two young students, Allan Bezuidenhout and Simoné Vosloo independently enrolled at Capsicum’s Nelson Mandela Bay campus. A few days later they found themselves in the same practical class and, while the mutual attraction was almost instant, it took Allan a few months to get the courage to ask Vosloo out on a date. The couple graduated in 2012 and a year later they got married. In 2015, after working in the corporate world and saving up their earnings, the Bezuidenhouts opened their own restaurant, Muse, named after the word meaning ‘inspiration’ to an artist. “Chefs are also artists, says Allan, “with the plates as our canvas and the food as our paint.” Having recently moved to a bigger space, the restaurant is now almost double its previous seating capacity and features a redesigned kitchen for easy flow. Next year Muse will be celebrating its 10-year anniversary and the two Capsicum alumni chef/owners put its success and longevity down to evolving and learning as they have gone along, always trying to improve the menu offerings to guests and give them an unforgettable dining experience. Meanwhile, Simoné has completed a BSc degree in Dietetics, but still keeps a close eye on Muse when it comes to standards and menu design, while Allan is looking forward to the time when he can free up some time to do consulting and have a small test kitchen to improve on recipes and dishes. The couple remain loyal to their old alma mater and currently 75% of their staff are Capsicum graduates who all did their industry placements with Muse and were employed fulltime thereafter.

Alumnus: Dian Botes

Wed, 07 Aug 2024 12:27:31 GMT

At the age of 16, Dian Botes’ father passed away and the family found themselves struggling to make ends meet. Determined to help, Dian left school and started working as a kitchen assistant in Saldanha Bay before securing an internship with Protea Hotels in Cape Town.

Recognising an untapped culinary talent, the hotel enrolled him in a three-year internship which included a Professional Cookery Course at Capsicum’s Cape Town campus. Dian graduated in 2016 and went on to work at several places as a Chef de Partie such as African Pride 15 On Orange, Mink & Trout Wine Bar Bistro and Chef’s Warehouse.

It was at the latter where he caught the eye of award-winning chef Liam Tomlin who appointed Dian Sous Chef at his latest venture, The Bailey, a three-in-one culinary destination, which opened in June 2022. It doesn’t escape Dian that he is working at one of the city’s trendiest and acclaimed eateries, an opportunity he puts down to hard slog and perseverance.

“Hard work pays off and now I’m working for one of the best chefs - if not the best chef - in South Africa,” he says. Botes is determined to keep on to learning as much as he can from Liam and those around him at The Bailey and says in five years’ time, he hopes to be in a position to open his own business and create a fun and learning environment for young chefs stepping in to the industry.

Alumnus: Chef Chang Sheng (Peter) Ye

Wed, 07 Aug 2024 12:23:44 GMT

Chef Chang Sheng (Peter) Ye’s passion for food has taken him on a culinary and hospitality adventure to Vietnam. The 37-year-old alumnus, who grew up in Gqeberha, became interested in food when watching television shows such as Hell’s Kitchen and chose to train in hospitality before making the life-changing decision to study the culinary arts part-time instead. “I already had a Diploma in Hospitality Management when my passion for cooking really came to the fore. I realised it was what I wanted to do with my life and that it would give me greater opportunities so I asked the hotel where I was an intern if they would sponsor me to study part time at Capsicum. They agreed and I graduated in 2011 with a Diploma in Food Preparation and Cooking from the school’s Nelson Mandela Bay campus.

“It was the best decision I could have made. Capsicum solidified my culinary knowledge and gave me the theoretical knowledge I was missing.”

After graduating, Peter moved to Joburg and worked at various establishments, before the opportunity to work abroad arose and in 2016 he became the Executive Chef for the five-star Mia Resort Nha Trang in Vietnam and continued to climb the culinary and hospitality ladder. This year, as resort manager, he opened a new luxury resort that is part of the Small Luxury Hotels of the World and the only one in Vietnam to be included in this group. Peter says his food idols are Marco Pierre White and Gordon Ramsay and his dream is to one day open his own small, but trendy restaurant, offering a fusion of East meets West dishes.

Alumnus: Kevin Reed

Wed, 07 Aug 2024 12:16:25 GMT

Cape Town bornn Kevin Reed attended an agricultural school that was big on sport and outdoor life, two things he is still passionate about besides food. After matric he was not sure what he wanted to do with his life, so decided to travel overseas. It was in the UK where he found work in a hotel kitchen washing dishes and, when the opportunity arose, frying a fish or two. “I loved it and soaked up everything I could and knew I had found my calling.”

After returning home, he enrolled at Capsicum for a Diploma in Food Preparation and Cooking, worked hard and entered every competition he could to challenge himself and improve his skills. One of those competitions was the One&Only Reaching for Young Stars competition in which he was awarded Most Promising Young Chef of the Year. His prize? A six-month work experience stint at Winslow's Tavern in Massachusetts in the US, where he impressed the restaurant owners so much that they asked him to stay on for a further nine months. “I worked 14 hours a day and not a minute went by where I did not love it.” Kevin came back to South Africa in 2020 and was offered a job under Chris Erasmus at Foliage restaurant (now closed) where he worked for three years, before moving on to become Sous Chef at the Robertson Small Hotel. Kevin now works as a personal chef through Chef and Guests, an online platform where people can hire a chef and enjoy a fine dining experience in the comfort of their own homes.

But a little bird tells us he might find himself back in the US sometime in the near future!

Alumnus: Hendrik Pretorius

Wed, 07 Aug 2024 12:12:25 GMT

Hendrik Pretorius grew up in Heidelberg, Gauteng but later moved to Pretoria where he studied for a Diploma in Food Preparation & Cooking at Capsicum. “I chose Capsicum because they offer a programme in culinary arts that is accredited internationally by City & Guilds, which helps you enter the international marketplace. They also have great partnerships with the likes of the Swiss Education Group, TAFE Western Sydney Institute and the South African Chefs Association,” he says.

Following his graduation in 2016, Hendrik applied to work in Dubai and was offered a position in the pastry section of a Japanese concept restaurant called Kyo Café and Lounge. Thereafter followed stints in the pastry kitchens of the Renaissance Hotel and in the Morimoto Restaurant before he was offered the job of pastry chef at Simpli - a top café in Lisbon.

Flash forward to 2024 and Hendrik (now 30), has opened his own eatery in the Portuguese capital called Quest, impressing customers with his menu that includes a range of breakfast and brunch options, as well as teatime treats and some of the best coffee around.

“It took a while to find the right location and, as anyone who has ever opened a restaurant will tell you, it is not an easy journey. But I learned a great deal along the way and it has been a fascinating experience stepping into the business side of things rather than just concentrating on the cooking and baking.

And, as if he wasn’t busy enough opening a restaurant, Hendrik has also written a cook book, The Sweet Side of Life, which is currently in the process of being published and will be out later this year.

Alumnus: Makomborero Mutezo

Wed, 07 Aug 2024 12:10:41 GMT

For Makomborero Mutezo, it all began during his teens when he started watching the Food Network Africa channel. Says the 24-year old chef who hails from Pretoria: “I was captivated by the blend of creativity, design and science involved in making delicious dishes.”

In 2019, following matric, he enrolled at Capsicum’s Pretoria campus because “it offered a unique combination of culinary arts, food and design, aligning perfectly with my dual passions for food and creativity.”

After graduating in 2021 with a Culinary Arts and Food Design degree, Mutezo built a food design studio, which he called The Hungry Mute, a name that plays on his surname and his mission “to silence the hunger of my customers”. In 2023 he launched his inaugural product, a gourmet chocolate brownie, a tasty product that uses beautifully designed packaging with a diverse flavour profile made from raw ingredients sourced across the African continent. He now boasts seven different flavours that he sells via his website.

In June this year he was named one of 15 winners in the Woolworths Youth Makers competition, an initiative launched by the retailer to help budding entrepreneurs take their businesses to the next level. His prize included a one-year mentorship, the opportunity to market to Woolworths customers and a cash grant to grow his brand.

“I definitely want to continue my education in food design with a fully vertical business model as my ultimate goal. I envision Hungry Mute cafés, grocery stores and studios scattered across the globe. Upmarket establishments that will not only offer exceptional cuisine but also showcase stunning African architecture, beautiful crockery and exquisite furniture.”

Alumnus: Harris Hlungwani

Wed, 07 Aug 2024 11:52:55 GMT

Harris honed his cooking and baking skills at Capsicum’s Pretoria campus and graduated in 2018 with a Diploma in Food Preparation and Cooking. "For me the biggest advantage in studying at Capsicum was being taught by lecturers who have real experience in the food industry and have acquired a lot of knowledge and skills which they are willing to pass down to the students," he says. After graduation, he got a job at Kream, a fine dining restaurant in the Mall of Africa and a year later was offered a sous chef position at the South African Bureau of Standards. And then along came lockdown, the loss of his job and the shutting down of the food and catering industry. "I spent my time looking for employment which didn't go well until it hit me! Instead of looking for work, why not create my own company and help expand our industry.” That's when his online catering company Generis Taste was born, specializing in corporate catering, private chef services and custom-made cakes.

Generis Taste is now flying, and Harris is looking to expand to keep up with demand. His five year goal is for the company to grow big enough to be able to provide the catering for national and international presidential guests. He is also teaching himself advanced pastry skills via YouTube tutorials so he can increase his range of offerings to his loyal and growing clientele.

Alumnus: Kyle Marshall

Tue, 06 Aug 2024 11:23:18 GMT

When Kyle Marshall was 23, he was faced with a toss-up - whether to play cricket professionally or study to be a chef. He chose to do both and in 2013, while playing for Eastern’s Cricket Union, enrolled for a part-time cooking diploma at Capsicum's Boksburg campus. He soon found himself alternating between batting and batter and bowl and bowling and a year later enrolled for the part time pastry diploma to get a well-rounded experience in the kitchen. After graduation, Kyle went to England for six months to play club cricket and also worked in the kitchen of a café in a small village. When he returned home in 2015, he landed a job at the Southern Sun Hyde Park Hotel as a Commis Chef and a year later moved to 54 on Bath in Rosebank where he learnt to be a chef, “with long hours, plenty of coffee, striving for perfection and the kind of camaraderie I’ve only ever felt in a team change room.” He also learnt independence and leadership and the importance of taking ownership. In 2019 Kyle moved to Palazzo Monte Casino but lockdown came and, while he found himself sitting at home waiting to return to work, an old guest phoned and asked if he could cook a few meals for him. From there he launched his own personal chef business which he ran successfully for a few years before being asked to help run The 11th Floor, a rooftop restaurant based in Bedfordview, where he is not only a partner, but executive chef tasked with developing and shaping the vision, food and customer experience of the eatery into a highly sought-after venue.

Alumnus: Leanne Watkins

Tue, 06 Aug 2024 09:27:03 GMT

Leanne Watkins

Leanne Watkins has one mission in life right now and that is to provide her customers with delicious cakes and cupcakes custom made to suit bespoke celebrations, events and special occasions. This 30-something pastry chef studied and honed her craft at Capsicum's Cape Town campus before graduating in 2016 and shortly thereafter opening her own pastry business, Crumbs & Frosting. “I actually started Crumbs & Frosting during the school holidays as something to keep me busy and bring in extra money, but it ended up taking off and has been going ever since. Working on cakes while studying was tough, I was exhausted, but it was well worth it in the end, and I am pleased to say that the business is doing well.” Leanne enrolled for the patisserie course, a choice driven by the fact that Capsicum has branches across the country, which she found useful in case she needed to transfer, something she was considering at one point. Now she is flying high with her much in demand birthday cakes, wedding cakes, specialty cakes, cupcakes, biscuits, chocolate brownies, fudge and donuts. She also caters for vegan and gluten-free customers and the many accolades on her Facebook page are testament to her prowess in the kitchen. Not one to rest on her laurels, Leanne has been branching out with new products to make and sell, including sourdough bread, macarons and Kouign Aman (pronounced queen-a-mahn), which is said to be one of the world's greatest pastries and has been described as a muffin-shaped, caramelised croissant.

Alumnus: Ketsia Mutendji

Tue, 06 Aug 2024 08:54:06 GMT

Ketsia Mutendji is living proof that a qualification in food can unlock an extensive array of opportunities in the culinary and gastronomic sector. After graduating a few years ago from Capsicum’s Rosebank campus with a diploma in food preparation and cooking, Ketsia landed her first job as a private chef for a family of six and travelled with them for a year. In 2019, when Covid hit and the hospitality industry took a huge knock, she started a small heat-and- eat meals business that quickly grew and soon she found herself creating pre-packed meals for office parks and companies who needed catering services. Post lockdown, Ketsia joined the acclaimed French/Brazilian restaurant, Coppa, in Parkhurst as a chef de partie where, under Executive Chef Mirlene Souza, she developed a deep passion for creating dishes and designing menus. She was then offered the life-changing opportunity to work in the prestigious five-star ski resort Montage Deer Valley in Utah in the US, starting as a line cook but soon singled out to help with menu development and the resort’s seasonal menu. On her return to South Africa, she joined Executive Chef Johan Harley at JEM Catering and was recently promoted to a menu designer and functions chef. Ketsia was also part of the team who recently cooked a seven-course meal for SA Tourism and a group of visiting international journalists at the debut of The Mzansi Food & Drink Show in June where she received a loud ovation from the appreciative diners. “I created a twist on the classic duck à l'orange with a sous vide duck breast, roasted in a pan and flambéed and served with a carrot and orange puree, grilled orange segments and an orange tuile.”

Exploring the World Through Food

Sun, 21 Jul 2024 12:26:36 GMT

Anthony Bourdain - The Culinary Explorer

Anthony Bourdain was more than just a chef; he was a storyteller and an explorer who used food as a lens to understand different cultures. His travels through "Parts Unknown" introduced audiences to diverse culinary traditions and highlighted the connections between food, culture, and community.

At Capsicum Culinary Studio, we celebrate this spirit of exploration through our Professional Patisserie Programme . Students delve into the world of international desserts and pastries, learning techniques from French patisserie to Italian dolci.

This programme is for the learner that identifies with meticulous detail and patient practice. The course covers all major theoretical, practical and workplace components of kitchen operations, patisserie practice and the basics of advanced pastry applications

This global approach equips our graduates with the skills to create and appreciate a wide range of culinary delights, embodying Bourdain’s adventurous spirit.

Jamie Oliver - Advocate for Healthy Eating

dino@hybridevolution.com (Dino Muninzo) — Mon, 08 Jul 2024 11:20:58 GMT

Jamie Oliver: Champion of Healthy Eating

Jamie Oliver has made a significant impact on the culinary world with his advocacy for healthy eating and his accessible, no-fuss cooking style. His "Naked Chef" series brought simple, delicious recipes to millions, and his campaigns for better school meals have changed the way we think about nutrition.

Capsicum Culinary Studio shares Oliver’s passion for healthy, wholesome food.

Our Professional Cookery Programme emphasizes the importance of nutrition and sustainability in the kitchen. This programme also covers all major theoretical, practical and workplace components of kitchen operations and culinary practice. It includes a focus on soft skills, such as kitchen supervision, self-development and communication. It equips learners to enter the workforce confidently upon completion.

CAREERS

• Commis Chef

• Demi-chef De Partie

• Chef De Partie

• Event Caterer

GROWTH OPPORTUNITIES

• Entrepreneur

• Sous Chef

• Head Chef

• Executive Chef

• Chef de Cuisine

• Food Stylist / Photographer

Gordon Ramsay - Master of Precision and Excellence

Tue, 25 Jun 2024 10:04:46 GMT

Gordon Ramsay - Master of Precision and Excellence

Gordon Ramsay, a household name in the culinary world, is renowned for his fiery personality and uncompromising standards. His journey from a young footballer to a multi-Michelin-starred chef is nothing short of inspirational. Ramsay's commitment to precision and excellence is evident in his meticulously crafted dishes, most famously his Beef Wellington. This iconic dish showcases his ability to blend classic techniques with contemporary flair.

At Capsicum Culinary Studio, we believe in nurturing the same level of precision and excellence in our students. Our Professional Chef Programme is designed to instil the foundational skills and advanced techniques that have made chefs like Ramsay legendary. From mastering knife skills to perfecting complex dishes, our curriculum prepares students to excel in the fast-paced world of culinary arts. Join us to start your journey towards culinary excellence.

Global Culinary Perspectives: Study Abroad Opportunities with Capsicum

Tue, 10 Oct 2023 07:04:38 GMT

How South African Chefs Can Study Abroad with Capsicum Cooking Studio

The culinary world is a global tapestry of flavours and techniques, and South African chefs are increasingly seeking opportunities to broaden their skills and knowledge by studying abroad.

Capsicum Cooking Studio, a renowned culinary institution in South Africa, can be the perfect steppingstone for aspiring chefs to embark on this international culinary journey. In this blog, we'll explore how South African chefs can achieve their dreams of studying abroad with Capsicum Cooking Studio and why it is so important that they do.

Why South African Chefs Should Study Abroad

In the culinary world, flavour knows no bounds, and chefs are the artists who bring international tastes to life. South Africa, with its rich culinary heritage and diverse cultural influences, is a melting pot of flavours waiting to be explored. However, to truly elevate their skills and broaden their horizons, South African chefs should consider studying abroad. Here’s why:

Global Culinary Exposure

Studying abroad provides South African chefs with the opportunity to immerse themselves in diverse culinary traditions from around the world. Exposure to different cooking techniques, ingredients, and cultural influences enriches their culinary range. Learning alongside chefs from various backgrounds fosters creativity and innovation, leading to the creation of unique fusion dishes that can set you apart in the competitive culinary industry.

International Networking

Creating a global network, the connections one makes can be invaluable for future collaborations, job opportunities, or even opening doors to culinary experiences in various countries. A global network can also provide insights into emerging culinary trends and market demands

Mastering Culinary Techniques

Many renowned culinary institutions abroad boast top-tier facilities and expert instructors. You can benefit from enhancing your skills under the guidance of seasoned professionals. You can acquire advanced techniques, learn about cutting-edge kitchen equipment, and gain exposure to the latest trends in food.

Expanding Cultural Awareness

Culinary education abroad extends beyond cooking skills. It allows South African chefs to gain a deeper understanding of diverse cultures and traditions. This cultural enrichment can be translated into your culinary creations, as you infuse your dishes with a newfound appreciation for global flavours and ingredients.

Exposure to Different Palates

Studying abroad means serving a customer base with different tastes and preferences. You can adapt your skills to cater to a broader audience, learning to create dishes that satisfy a wide range of palates. This adaptability can be a significant asset in a globalised culinary industry.

Personal Growth and Confidence

Living and studying in a foreign country is a transformative experience. South African chefs who study abroad develop greater self-reliance, adaptability, and resilience. These personal qualities can make you more confident and capable in your culinary career.

How To Prepare For Your International Chef Studies

Preparing for this exciting journey requires careful planning and dedication to ensure a successful culinary education and a fulfilling career in the world of gastronomy. Here are some key steps to help you get ready:

Familiarise Yourself with Cooking and Baking Terms

The culinary world has its own language, and understanding it is essential. Begin by immersing yourself in cooking and baking terminology commonly used in professional kitchens. Familiarise yourself with terms like "mise en place" (which means "everything in its place") and "mirepoix" (a blend of onions, carrots, and celery. Knowing your terms will make culinary school a lot easier.

Have an Open Goal

While having a general idea of your culinary aspirations is valuable, keep an open mind as you embark on your culinary journey abroad. You may enter culinary school with a specific career path in mind, but your experiences during training might lead you in unexpected directions. Embrace the possibility of new opportunities and be open to exploring different culinary paths that may arise during your studies.

Prioritise Culinary School

Understand that your primary focus during your time overseas should be your culinary education. Be prepared for an intense curriculum that demands significant time and effort. Before leaving for your studies, take care of any personal or logistical matters to ensure you can fully immerse yourself in your coursework without distractions.

Find Inspiration

Stay connected to the culinary world by following blogs, vlogs, and chefs who inspire you. Experiment with recipes from the latest cookbooks and stay updated with emerging food trends. When dining out, pay close attention to how dishes are plated and presented. This exposure to creativity and innovation will not only enhance your culinary skills but also fuel your own creativity in the kitchen.

Get Kitchen Experience

Prior to enrolling in culinary school overseas, consider gaining practical kitchen experience. Whether it's a part-time job or an internship position, working in a kitchen, even in a non-cooking role, can provide valuable insights into kitchen operations and routines. You'll also acquire essential skills and gain a deeper understanding of the fast-paced culinary environment, giving you a competitive edge once you graduate.

Exploring Capsicum Cooking Studio’s Study Abroad Opportunities

Capsicum Culinary Studio’s reputation with international culinary institutions ensures that students have access to top-tier programs.

Here are a few notable opportunities:

Le Cordon Bleu in Europe, the Americas, Oceania & Asia

Established in 1895 in Paris, Le Cordon Bleu stands as an illustrious network of global institutes dedicated to delivering top-tier culinary and hospitality training. Its unique pedagogy emphasizes hands-on learning, facilitated by the esteemed Le Cordon Bleu Master Chefs and experts from around the world.

Le Cordon Bleu is celebrated as the guardian of the French culinary tradition, faithfully upholding and transmitting the finesse and passion central to French gastronomy for over half a millennium.

Recognised as a top European culinary institution, Le Cordon Bleu boasts a diverse ensemble of expert chefs and educators. Many hail from Michelin-starred eateries and elite hotels, all dedicated to enriching the curriculum with their profound expertise.

Le Cordon Bleu provides an extensive array of courses, workshops, and internships world wide:

Culinary Arts Academy Switzerland

The institute stands out as a leading culinary school in Switzerland and globally, attributed to its holistic curriculum blending premier culinary arts training with tangible business insights. It is dedicated to fostering talent, igniting curiosity, and laying a solid foundation for a prosperous culinary career.

At the Culinary Arts Academy Switzerland , students receive more than just unparalleled training; they earn respected credentials. With programs crafted alongside academic and industry collaborators, graduates are assured of diplomas that carry weight and recognition in kitchens worldwide.

Their top-tier instructors boast experience from Michelin-starred venues and have even crafted dishes for monarchs. The curriculum, delivered by industry leaders, provides students with insights, motivation, and guidance on their culinary path. Engaging in hands-on sessions with culinary maestros, students gain invaluable firsthand experience and critical insider expertise.

They offer a range of programs Master of Arts in Culinary Business Management, Swiss Grand Diploma in Vegetarian Culinary Arts, Swiss Grand Diploma in Culinary Arts, and Swiss Grand Diploma in Pastry & Chocolate Arts.

Basque Culinary Center

The Basque Culinary Center , nestled in San Sebastián, Spain since 2011, stands out as one of Europe's premier culinary institutions. It offers a unique blend of education, innovation, research, and business, all geared towards elevating the world of gastronomy.

The center encompasses both the Faculty of Gastronomic Sciences and the BCC Innovation, which is a technological hub for gastronomy. Its board of trustees, a mix of renowned chefs, institutions, and businesses, oversees its operations, while its International Council boasts some of the world's foremost culinary experts.

The Basque Culinary Center’s postgraduate programs include

● Master’s Degree in Teacher Training in Gastronomy

● Gastronomic Journalism and Communication

● Restaurant Innovation and Management

● Cooking: Technique, Product and Creativity

● Restaurant pastry and sweet cuisine

● Food Tourism, Advanced Cookery, and Gastronomic Sciences

They also offer a Gastronomic Sciences Doctorate (PhD) Program and many other Specialisation Programs and workshops.

Ferrandi Paris

Ferrandi Paris stands as a distinguished hotel academy, grooming elite culinary and hospitality professionals both in France and globally. Many acclaimed chefs, hoteliers, and restaurateurs, recognized for their culinary flair and inventive capabilities, have emerged under its banner.

More than just an educational institution, Ferrandi Paris is a nexus for inspiration, engagement, and discovery, merging food, business, art, science, tech, and innovation. It assembles the luminaries of the sector to address pressing issues like the rejuvenation of the hotel trade and advancements in the culinary realm.

The institution offers a Master of Science (MSc) in Product Engineering at the Kitchen-Industry Interface. Graduates from this program possess expertise in ingredients, culinary techniques, industrial procedures, and advanced scientific methodologies. The course is designed to equip chefs with a blend of “industry/culinary arts” proficiency, combining the culinary heritage learned during the program with robust scientific, technical, and management skills.

University of Derby

The University of Derby stands as one of Europe's premier culinary institutions. As the sole university in Derby and Derbyshire, it's strategically positioned in central England. Offering everything from foundational courses to advanced postgraduate studies, the university is committed to delivering industry-aligned, top-notch education.

With a rich history of contributing to the city and region's growth, they strive to equip every student with both academic depth and hands-on expertise. Their robust industry ties, seasoned academicians, and state-of-the-art facilities ensure students of all backgrounds are set up for success.

Their BA (Hons) Professional Culinary Management (Top-Up) degree is a boon for budding chefs aiming for both personal and professional growth. This forward-thinking program, designed in partnership with industry leaders, molds the next generation of kitchen and restaurant leaders.

Top Culinary Internship in the USA

The Culinary Internship in America curriculum offers a great chance to work abroad and obtain real-world experience. Upgrade your culinary abilities in some of the best, largest, commercial kitchens in the world. The most famous hotels and resorts in America are clients of YDP. The Hilton, Luxury Resorts, The Marriott, The Radisson, InterContinental, Ritz Carlton, among many more private and prestigious brands.

Italian Culinary Arts Internship in Florence

Transmitting the Italian Culture through Culinary Arts curriculum is centered around food as the heartbeat of a culture, capturing its history, essence, and evolution. In Florence, every step unveils a culinary tapestry - from timeless classics to modern twists. Experience flavors unique to Italy, uncovering its secrets. At FCAS, they believe in learning beyond the classroom; dive into Italian customs and traditions with every bite.

How Capsicum Cooking Studio Helps You Study Abroad as a Chef

Studying abroad is not just about cooking; it's also an opportunity to immerse oneself in different cultures. South African chefs can gain a deeper understanding of the world's culinary diversity, which they can later incorporate into their own creations back home, or use to kickstart their global careers. Here is how Capsicum Cooking Studio helps you to grab onto these exciting opportunities with both hands.

Elevates Your Culinary Skills

Capsicum Cooking Studio is renowned for its comprehensive culinary programs, ranging from basic cooking skills to advanced techniques. By enrolling in our courses, South African chefs can build a solid foundation and enhance their culinary skills, preparing them for the challenges of studying abroad.

Leverage Capsicum's International Partnerships

Capsicum Cooking Studio has established partnerships with leading culinary institutions around the world. Through these collaborations, South African chefs can gain access to study abroad programs and exchange opportunities. Our graduates can be connected to international study opportunities through international partners like the Swiss Education Group (SEG), Placement International and OVC.[1]

For more information click here

Guidance and Support

Studying abroad can be a daunting experience, but Capsicum Cooking Studio provides guidance and support throughout the process. Capsicum is proud to be a stepping stone for our graduates and we will help you to further your education and complete a bachelor’s degree abroad through the Swiss Education Group (SEG) [2] .

For more information click here

Diverse Culinary Exposure

Capsicum's curriculum is designed to expose students to a wide range of culinary traditions and techniques. This diverse training prepares South African chefs for the international culinary stage, where they can adapt to different cuisines and styles with ease.

International Internships and Work Placements

Capsicum Cooking Studio facilitates internships and work placements with top restaurants and culinary establishments both locally and abroad. This hands-on experience allows South African chefs to apply their skills in real-world settings and build a global network of culinary professionals.

To Learn more click here

Stories of South African Chefs Who Have Studied Abroad

We take pride in the achievements of our graduates who have ventured overseas and made a mark in the culinary field. Here we will spotlight three remarkable Capsicum Cooking Studio alumni who have found success beyond our borders.

SA Chef Hendrik Pretorius: Crafting Culinary Delights in Lisbon

Lisbon, Portugal, is home to Simpli, a renowned coffee and pastry shop that consistently garners five-star reviews on Trip Advisor. At the heart of Simpli's kitchen is Hendrik Pretorius, a 26-year-old native of Heidelberg, Gauteng. Hendrik's passion for culinary arts led him to Lisbon, where he now creates delectable treats that captivate the taste buds of patrons from around the world. For more information click here

SA Chef Isla Rechner: The Pastry Maestro in London

Isla Rechner, a proud Kloofian, began her culinary journey in KwaZulu-Natal before spreading her wings to London. With a background in patisserie and a diploma from Capsicum Culinary Studio, Isla ventured to London, where she landed a role as a pastry chef at Granger & Co. Today, she holds the esteemed position of Group Pastry Chef for all four branches of this prestigious restaurant group owned by celebrity chef Bill Granger.

From Gqeberha to Vietnam's Culinary Scene

Peter Ye , originally from Gqeberha, followed his passion for food and embarked on a culinary adventure in Vietnam. His journey began with a diploma in Food Preparation and Cooking from Capsicum Culinary Studio. After gaining experience at renowned establishments in South Africa, Peter seized the opportunity to work abroad. He became the Executive Chef at the luxurious Mia Resort Nha Trang in Vietnam, further elevating his culinary career.

The Bottom Line: South African Chef’s Studying Abroad

Studying abroad is not just about cooking; it's a journey of cultural enrichment. South African chefs immerse themselves in different cultures, gaining a deeper understanding of global culinary diversity, which they can later infuse into their own creations back home, or use to kickstart their global career.

In essence, Capsicum Cooking Studio equips South African chefs with the tools and opportunities to embark on an international culinary adventure. As you venture into the world of global gastronomy, you’ll elevate your skills, build invaluable connections, and embrace a world of flavours, traditions, and possibilities.

Start now .

Crafting Culinary Excellence: Expert Chef Instructors at Capsicum Cooking Studio

Fri, 15 Sep 2023 14:38:14 GMT

At Capsicum Cooking Studio, the art of cooking is far bigger than any recipe; it's an immersive journey led by seasoned maestros in the culinary world.

These expert chef instructors not only carry rich global experience and intricate techniques but also possess a fervour for mentoring the next generation of culinary prodigies.

Dive into the world of "Crafting Culinary Excellence" and discover the minds that shape the future of gourmet cuisine.

Rosebank Capsicum Cooking Studio: Expert Chef Instructor John Mathi

Expert chef instructor John Mathi may have only been at the Rosebank campus of Capsicum Culinary Studio for less than a year, but he has 25 years of experience in the culinary industry, including a 10-year stint on international cruise ships.

Strangely enough, the Northcliff resident once wanted to be a motorbike mechanic and believes that there are similarities between the two professions.

“Both involve taking different parts and placing them together in a way that works,” he explains, “and when the sum of all parts comes together it brings me great joy and makes me feel fulfilled.”

Mathi graduated with a three-year diploma in hotel management and started his career at the Four Seasons Hotel in Goa, India, as a Chef de Partie.

“I then was given the wonderful opportunity to work on cruise ships with Carnival Cruise Lines which sailed from Miami in the US. I started as a Demi Chef de Partie and worked my way up to become a Sous Chef. I love food and travel and the culinary industry has given me a chance to combine both throughout my career.”

He then returned to South Africa and started working in operations at a well-known fast service restaurant, “I was lucky enough to learn all the business aspects of being an operations manager which added to my repertoire,” he says.

The move to train and inspire future chefs at Capsicum came at a time in his career when he began to think about formally sharing the vast knowledge and experience he had gained.

“Looking back I realise that I have always been a trainer at heart, because I would spend time teaching others what I knew. I also realised that my knowledge would go to waste if I did not share it with the future generation of chefs.”

Mathi says Capsicum not only allows its lecturers to be creative in the way they inspire and educate, it also encourages individuality, build self-esteem and allows the students’ unique qualities to shine.

“I always tell my students that they are the future and the answer to food security globally. I encourage them to let their food speak to their passion and to never stop collaborating.”

He believes that chefs in South Africa deserve more recognition than they get and says, “having worked around the world, I have seen chefs recognised for not only their cooking but also for their creativity and impact on culture.”

Learn more about Capsicum Cooking Studio: Rosebank Campus

Nelson Mandela Bay Capsicum Cooking Studio: Expert Chef Instructor Sheree Cloete

Good cooking is second nature to Sheree Cloete who is an expert chef instructor at Capsicum Culinary Studio’s Nelson Mandela Bay campus.

The Booysen Park resident who has been involved in the culinary industry for 13 years believes “it’s genetic”.

“I have to thank my mother for me getting into hospitality. She is a baker and taught me how to bake from the age of 12. So naturally I fell in love with baking and cooking. There was a brief moment when I thought I wanted to be a journalist, but the love of cooking won out in the end.”

Cloete worked for several years at the Boardwalk Hotel in Gqeberha where she learnt everything from room service and banqueting to five-star restaurant service: “I was determined to gain front-of-house and back-of-house experience, and once I felt I had the knowledge, I made the decision to move into training and teaching in order to share my expertise with others.

“I believe that hospitality chooses you, and because the work can be very demanding, your team becomes your family. It’s hard work and requires a big commitment but the reward is worth it in the end,” she says.

Why does she think Capsicum alumni have been so successful locally and abroad? “I believe the amount of experience our team brings to the table gives us an edge over others. The passion that we bring motivates our students to not only reach for their dreams but to excel in everything they do.”

She adds, “Our alumni were given the best tools and teachings when they were studying at Capsicum. They have done the work and have a solid foundation to succeed in anything they do. With mentorship from the Capsicum team, they are set up for success.”

Learn more about Capsicum Cooking Studio: Nelson Mandela Bay Campus

Cape Town Capsicum Cooking Studio: Expert Chef Instructor Marlon de Freitas

Grassy Park resident Marlon de Freitas is an expert chef instructor at Capsicum Culinary Studio’s Cape Town campus.

The 28-year-old chef – who has been in the industry for nine years and has worked in the US – believes that Cape Malay food and Russian cuisine are underrated, is a fan of Spanish chefs and is determined to become one of Cape Towns most talented chefs.

“I have worked in a number of top restaurants including The Open Door in ….., The Eatery in Claremont, Bistro Sixteen82 at the Steenberg Golf Estate and at BallenIsles Country Club in Florida in the US.”

Asked why he left the industry to lecture, de Freitas explains, “I have worked in industry for a long time, patiently learning and perfecting my craft. I wanted to pass on the knowledge I have learnt over the years to those starting on their first steps to a career in the hospitality industry.”

He says that Capsicum Culinary Studio was his first choice because they have the ability to always ensure the students come first, “We go above and beyond for them so they have a memorable and life changing experience. This is why our Alumni are always successful. We give them the foundation to persevere and understand what it takes to be a successful chef in the culinary world.”

He shares insider knowledge for culinary students, “For the first three years, become a sponge and absorb as much knowledge and skill as you can. This ensures a higher understanding and respect for the culinary world and what it takes to be a chef. It’s also important to respect one another, never give up on your dreams and always apply discipline, patience and understanding.”

Learn more about Capsicum Cooking Studio: Cape Town Campus

Boksburg Capsicum Cooking Studio: Expert Chef Instructor Amir Nizam

In the 20 years that he has been in the culinary industry, Boksburg resident Amir Nizam has trained at some of the best hotels in the world, including the Taj Mahal Hotel Mumbai, the Oberoi Hotel Mumbai and the One and Only Hotel in Cape Town.

Now he can now be found sharing his expertise and advice with the students at Capsicum Culinary Studio’s Boksburg campus.

He shares, “Training is my passion, it helps me to connect and share knowledge, and it also means I can instil the basics in future chefs right at the very start of their careers. My advice to my students is that if you want to be successful you have to have a passion for the field that you have selected and you have to work hard, be self-disciplined, humble and never give up.”

Asked about his biggest food influence growing up, Nizam says, “The incredible street food in Mumbai and a small bakery in the city that was a family favourite. They used to produce the most amazing breads and pastries.”

Chef Nizam also talks about the importance of having career mentors, “My mentor was Chef Satish Arora, a veteran of 50 years at the famed Taj Group. He has trained more than 5 000 chefs in Indian cooking and many of them are now Michelin-starred. He is said by many to be the 'godfather of Indian cuisine'.

Learn more about Capsicum Cooking Studio: Boksburg Campus

Pretoria Capsicum Cooking Studio: Expert Chef Instructor Ayanda Mavuso

It’s time the expression “never trust a skinny chef” is refuted once and for all, says Chef Ayanda Mavuso.

“I am petite and my hands produce delicious dishes. I take solace from Gordon Ramsay who also believes the expression is nonsense. He has been quoted as saying that if a restaurant cook is overweight, it implies they've ‘eaten all the good bits’.”

The Mabopane Tshwane resident – who says she always has a bottle of bubbly in her fridge – has come full circle and is now an expert chef instructor at the same school she graduated from nearly a decade before.

She says her grandparents were her biggest food influence during her childhood.

“Growing up in a rural village in the North West, at a time when there was no electricity or water in the village, Koko (grandmother in Setswana) would manage to roast a whole chicken and bake bread without an oven, have knowledge of how to cool foods and even how to chill gelatine-based foods without a refrigerator. I grew up eating biltong made from the cows in our kraal, which my grandfather would cure without a machine. Most of our food came from our own yard; making something out of nothing was what I grew up on and am greatly appreciative of today.”

Mavuso is proud to celebrate her heritage: “Being a black South African woman who stands in front of many students, who themselves come from different backgrounds and cultures, and us being able to learn from each other, is a beautiful thing for me. I believe it keeps one very open minded.

Chef Mavuso studied both patisserie and professional cookery at Capsicum and went on to work in restaurants, catering companies and private and corporate kitchens.

“The move to training future chefs was a very natural progression for me. I come from a family of educators, facilitators and assessors, so stepping into this career was something I had grown up watching. I felt that it was time to impart the knowledge and skills which I have acquired from my years in the industry, and where else to do that but at my alma mater.

“My advice to my students is simple: Be a sponge. Absorb and learn as much as you can from every single person who works within this industry. Be it a sous chef, housekeeping staff or the bar tender. There is always something to learn from the next person. Be flexible, participate in competitions, be open to different experiences and people and just enjoy the journey.

“This industry is very unconventional. Be prepared to work at all sorts of hours of the day, make sure you are ready to get your creative juices flowing, ask for a foot massage machine (for the days when 12 hours shifts are a norm) but most importantly this industry has so many opportunities, it is diverse and fun, make the most of it and be open to creating and building lifelong relationships,” she reiterates.

Learn more about Capsicum Cooking Studio: Pretoria Campus

Local Ingredients

Tue, 07 Mar 2023 13:28:03 GMT

Local Ingredients: The Secret to South Africa's Culinary Evolution and Global Recognition for Capsicum Culinary Studio Graduates

Discover how South Africa's evolving culinary industry is being driven by local ingredients and how culinary students can use this to gain global recognition. Read on to learn how a culinary qualification from Capsicum Culinary Studio can give you the practical experience and global relevance you need to succeed in the industry and explore our range of programmes today.

Estimated reading time: 6 mins, 30 secs.

The culinary industry in South Africa has come a long way since the days of traditional African dishes, with influences from Dutch, Indian, Malaysian, and Indonesian cuisine. Today, the country is a melting pot of flavours, and the culinary industry has become an integral part of the country's tourism and economic growth.

One of the key drivers of this growth has been the increasing number of culinary schools in the country. With several culinary schools in Johannesburg and Cape Town, aspiring chefs have access to quality training that prepares them for the global market. The culinary schools offer a range of courses that cater to different interests, including baking, patisserie, and catering.

Capsicum Culinary Studio is one such institution that has played a significant role in shaping the culinary industry in South Africa. Established in 2003, the school has been at the forefront of providing world-class culinary education to students across the country. With campuses in Johannesburg, Cape Town, Pretoria, Durban, and Port Elizabeth, Capsicum Culinary Studio has become a household name in the culinary industry.

One of the unique features of Capsicum Culinary Studio is its focus on using local ingredients in its courses. South Africa has a rich variety of ingredients, including indigenous herbs, spices, and vegetables that are not found anywhere else in the world. By using these ingredients in their courses, Capsicum Culinary Studio is not only promoting local cuisine but also helping culinary students stand out in the global market.

The use of local ingredients has become increasingly important in the global culinary industry. As consumers become more conscious of the origin of their food, chefs and restaurateurs are under pressure to source ingredients locally. Culinary students who have been trained in using local ingredients have an advantage in the job market, as they can provide a unique and authentic culinary experience to customers.

Capsicum Culinary Studio's focus on local ingredients is just one of the many advantages of studying at the school. The institution offers a range of courses, including diplomas and certificates that cater to different levels of experience. Whether you're a beginner or an experienced chef looking to upskill, Capsicum Culinary Studio has a course that suits your needs.

In addition to its focus on local ingredients, Capsicum Culinary Studio has a range of partnerships with leading chefs and restaurants in the country. This allows students to gain real-world experience and connect with industry leaders. The school also has a strong alumni network, with graduates working in some of the top restaurants in the country.

In conclusion, the culinary industry in South Africa has come a long way, with the increasing number of culinary schools playing a significant role in its growth. Capsicum Culinary Studio is one such institution that has become a household name in the industry, with its focus on local ingredients, partnerships with leading chefs and restaurants, and strong reputation. A culinary qualification from Capsicum Culinary Studio is not only advantageous in the local market but also globally. As consumers become more conscious of the origin of their food, chefs who have been trained in using local ingredients are increasingly in demand.

If you're interested in pursuing a career in the culinary industry or simply want to upskill, explore Capsicum Culinary Studio's website, https://www.capsicumcooking.com/ . With campuses in Johannesburg, Cape Town, Pretoria, Durban, and Port Elizabeth, the institution has a course that suits your needs.

Whether you're just starting out in the culinary industry or looking to take your skills to the next level, a culinary qualification from Capsicum Culinary Studio can help you achieve your goals. With a range of programmes designed to meet the needs of students at every level, Capsicum Culinary Studio is the perfect place to start your culinary journey.

So why wait? Visit our website today and explore our range of culinary programmes. Whether you're interested in pastry, cuisine, or hospitality management, we have a programme that will help you achieve your goals. With experienced chefs, state-of-the-art facilities, and a focus on local ingredients, Capsicum Culinary Studio is the perfect place to start your journey towards culinary greatness.

Learn the Basics with Capsicum Culinary Studio's Rookie Chef Programme

Tue, 07 Mar 2023 13:14:04 GMT

Become a Masterchef: Learn the Basics with Capsicum Culinary Studio's Rookie Chef Programme

Discover Capsicum Culinary Studio's Rookie Chef offering - the perfect programme for grade 8 to 12 students who want to learn the basics of cooking and kickstart their culinary journey. With expert guidance, fun activities, and comprehensive course materials, you'll be whipping up delicious dishes in no time. Enrol today and start your journey towards culinary greatness!

Estimated reading time: 4 minutes

Are you ready to become the next Masterchef? Do you dream of whipping up Michelin-star quality dishes that will leave your friends and family in awe? Then look no further than Capsicum Culinary Studio's Rookie Chef offering. This programme is perfect for any budding chef, from grade 8 to grade 12, who is eager to learn the basics of cooking and kickstart their culinary journey.

At Capsicum Culinary Studio, we believe that every great chef starts as a rookie. That's why we've designed our Rookie Chef offering to provide students with a solid foundation in cooking techniques and culinary principles. Throughout the programme, students will learn everything from basic knife skills to the art of plating. Our experienced chefs will guide you through each step, sharing their expertise and passion for food along the way.

But it's not all work and no play - our Rookie Chef offering also includes a range of fun activities to keep things interesting. Each session includes chef demos, where you'll get to watch our professionals in action and pick up some insider tips. You'll also have the opportunity to participate in cook-offs, where you'll put your newly acquired skills to the test against your classmates. And don't forget the mystery basket - a surprise selection of ingredients that will challenge you to get creative and come up with a delicious dish.

Of course, no chef is complete without their trusty apron and knives. That's why our programme fees include a Capsicum apron and basic chef's knives, so you'll have all the tools you need to get started. We'll also provide kitchen towels, programme notes, recipes, and all ingredients, so you won't need to worry about a thing. And did we mention prizes? The winners of our cook-offs will receive some fantastic rewards, so there's even more incentive to give it your all.

At the end of the programme, you'll receive a certificate of completion and a certificate of attendance, which will look great on your CV and show potential employers that you're serious about your culinary aspirations. You'll also have gained a new set of skills that you can use in your kitchen or as a stepping stone towards further studies in the culinary arts.

So what are you waiting for? Sign up for Capsicum Culinary Studio's Rookie Chef offering today and take the first step towards becoming a culinary superstar. Whether you're interested in a career in the food industry or simply want to impress your friends and family with your cooking skills, this programme is the perfect way to get started. With our expert guidance, comprehensive course materials, and fun activities, you'll be whipping up delicious dishes in no time.

Don't miss out on this fantastic opportunity to develop your culinary skills and have some fun along the way. Enrol in our Rookie Chef offering today and start your journey towards culinary greatness.

Unlock Your Culinary Potential with Capsicum's Advanced Professional Chef Programme

Tue, 07 Mar 2023 13:11:53 GMT

Advanced Professional Chef Programme

Looking to take your culinary career to the next level? Learn all about Capsicum Culinary Studio's Advanced Professional Chef Programme in this comprehensive blog article. Discover the course benefits, careers it prepares you for, international endorsements, and unique features of studying at Capsicum. Enrol today and start your journey towards a successful culinary career!

Estimated reading time: 2-3 minutes

Are you ready to learn more about Capsicum Culinary Studio's Advanced Professional Chef Programme? If you're looking to take your culinary skills to the next level, this course is perfect for you. In this article, we'll take a closer look at the course, the benefits it offers, and what sets Capsicum Culinary Studio apart from other culinary schools.

The Advanced Professional Chef Programme is designed for individuals who are passionate about food and want to take their culinary career to the next level. This course covers all major theoretical, practical, and workplace components of kitchen operations, culinary practice, and patisserie skill elements. It is a comprehensive course that prepares students for leadership roles in the culinary industry.

Upon completion of the course, students will receive the Occupational Certificate Chef NQF LEVEL 5 QCTO (SAQA ID 101697) and a Certificate of Completion in association with Lobster Ink and the Culinary Institute of America (CIA). These certifications are recognized both nationally and internationally, which opens up many doors for career advancement.

The Advanced Professional Chef Programme prepares students for a wide range of careers in the culinary industry. Graduates can expect to find work as sous chefs, head chefs, executive chefs, culinary book authors, food stylists, photographers, writers, bloggers/vloggers, and more. The course also covers menu development, culinary instruction, retail and wholesale, menu planning, contract and corporate training, and entrepreneurship.

To enrol in the Advanced Professional Chef Programme, students must have completed NQF Level 2 or Grade 10 with Maths Literacy and be at least 18 years old.

Capsicum Culinary Studio offers two intakes per year for the Advanced Professional Chef Programme, in February and July. Applications can be made online or in person at any Capsicum campus.

Capsicum Culinary Studio is the only chef school in the country to provide and certify learners with online video tutorials via their partnership with Lobster Ink and the Culinary Institute of America (CIA). This unique feature allows students to access high-quality video tutorials and learn from some of the best chefs in the industry.

In addition, Capsicum Culinary Studio offers photography workshops as well as training on how to build a social media brand and how to network professionally. These workshops are designed to help students develop the skills they need to succeed in the modern culinary industry.

If you're passionate about food and want to take your culinary career to the next level, the Advanced Professional Chef Programme at Capsicum Culinary Studio is the perfect course for you. This comprehensive course covers all major theoretical, practical, and workplace components of kitchen operations, culinary practice, and patisserie skill elements. With optional international endorsements and recognized certifications, graduates can expect to find work in a wide range of culinary careers. So why wait? Enrol in the Advanced Professional Chef Programme at Capsicum Culinary Studio today and start your journey towards a successful culinary career!

Tantalize Your Taste Buds: A Chef's Guide to the Perfect Valentine's Day

Fri, 17 Feb 2023 12:26:35 GMT

Before I get started on sharing my ideas of the perfect valentine’s day meals with you all I would like to give a little overview of what Valentine’s Day is really all about and why a big fuss ensues when the 14 ^th of February approaches every year.

Valentine’s day, also known as Saint Valentines Day or the Feast old Saint Valentine which is celebrated year on year on the 14 ^{th of} February and originated as a Christian feast day honouring one or two early Christian martyrs named Saint Valentine and, through later folk traditions has become a significant cultural, religious, as well as a commercial celebration of romance and love in many regions of the world.

As a chef and by no means a romantic but can surely put together a delicious romantic menu for two to get the lovebirds’ tastebuds tingling. So, I keep a select few of my personal favourite dishes close to my heart and hopefully, these dishes will stay close to your hearts too for many years to come.

Starters

Moules Mariniere

Freshly harvested Kwa Zulu Natal mussels sauteed and marinated in Ginger, garlic, and chilli with a dash of Haute Cabriere Pinot Noir Chardonnay and seasoned with cracked black pepper and Maldon salt, finished off with fresh cream and served with freshly baked artisanal bread of your choice.

Fresh live Oysters

Lovely Western Cape Oysters, served in three ways:

Basil pesto & parmesan shavings

Fresh tomato salsa

The classic way – cracked black pepper, tobacco sauce & a squeeze of lime juice

Mains

Pan-seared Norwegian salmon

Served on a bed of wasabi pomme puree accompanied by seasonal roasted Mediterranean vegetables

Klein Karoo French trimmed grilled Lamb rack

Placed on top of Cape Forrest wild mushroom risotto

Dessert

Chocolate chip chocolate torte topped with Cointreau mascarpone & candied grapefruit

South African Cuisine: A Delightful Fusion of Flavours

Fri, 17 Feb 2023 11:58:43 GMT

South African Cuisine: A Delightful Fusion of Flavours

Discover the unique blend of flavours and techniques that make South African cuisine a delight with Capsicum Culinary Studio. Enrol in our range of courses, from beginner to professional cookery, and learn from our culinary experts. Start your culinary journey today!

Reading time: 2 mins 15 secs

South African cuisine is a melting pot of various cultures and flavours, with a rich history dating back to the Indigenous tribes who roamed the land for thousands of years. From the spices brought over by Dutch and French settlers to the ingredients introduced by slaves from Indonesia and Madagascar, South African cuisine is a unique blend of flavours and techniques that have been passed down from generation to generation.

At Capsicum Culinary Studio , we are passionate about preserving and sharing the best of South African cuisine with our students. With a range of courses designed to cater to all levels of experience, our culinary experts will guide you on a journey of discovery, from the basics of cooking to the advanced techniques used by professional chefs.

Whether you are a beginner looking to learn the basics of cooking, or an experienced chef seeking to expand your skills, Capsicum has a course to suit your needs. From our Introductory to Professional culinary courses, you will learn the fundamentals of cooking and gain hands-on experience in the kitchen.

Our Professional Chef course is perfect for those who want to deepen their knowledge of cooking and explore the various styles and techniques used in South African cuisine. This comprehensive course covers everything from basic knife skills to advanced culinary techniques and is designed to help you master the art of cooking.

For those who are passionate about baking, our Professional Patisserie course is a must-try. In this course, you will learn how to create delicious desserts and pastries, from classic cakes and tarts to more advanced patisserie techniques. With hands-on experience in the kitchen, you will leave this course with a wealth of knowledge and skills to take your baking to the next level.

At Capsicum Culinary Studio, we believe that food is more than just sustenance; it is a way to bring people together and create lasting memories. That is why we have created a range of courses that cater to all levels of experience and interests.

Whether you are looking to expand your cooking skills, learn how to bake like a pro, or simply discover the joys of South African cuisine, we have a course for you. So why wait? Start your culinary journey today by visiting our website and enrolling in one of our courses.

In conclusion, South African cuisine is a delightful fusion of flavours and techniques, and at Capsicum Culinary Studio, we are proud to share our passion for this amazing cuisine with our students. From basic cookery to advanced pastry arts, we have a course to suit your needs. So why wait? Start your culinary journey today by visiting our website and enrolling in one of our courses: https://www.capsicumcooking.com/courses

Culinary Arts – Perfect Catalyst for Success

Mon, 30 Jan 2023 09:28:25 GMT

Culinary Arts – Perfect catalyst for success

Have you ever wondered what careers you could go into as a qualified chef? This is a question that is asked by people from all walks of life, in all career fields because the fact is that the world is dynamic and fast-paced. The question of what you can work as is a daunting and complex one with the fourth Industrial Revolution (4IR) upon us.

What we at Capsicum seek to do, is instil the confidence in our students to know that they could outdo a machine, which is the worry that most scholars have today. The current job market is continually getting saturated with machines doing traditionally human jobs; however, Artificial Intelligence has its limits, and that is the gap we train our students to fill. The creation of recipes and the invention of ways to use different ingredients remains a human-dominated space, which is why you should be studying towards a chef qualification with Capsicum Culinary Studio. A robot can execute coded instructions, however, the art of being a chef or a cook remains an art form best done by man ‘without prejudice’.

Understanding the difference between a chef and a cook is paramount to one finding their footing in the industry. The terms chef and cook are often used interchangeably, but there is a difference. A chef is responsible for managing and organising the kitchen. Chefs plan menus, create new dishes, and experiment with new ingredients and recipes. Chefs usually have at least a few years of kitchen experience.

Cooks are typically entry-level kitchen employees and usually follow recipes without deviation. A cook can become a chef with experience and dedication to the profession. Cooks usually undertake culinary studies to be able to work their way up to chef status.

Culinary programs last from one to three years, depending on the specialization. After graduating from culinary school, chefs have more opportunities than cooks and can expect greater income potential.

Working in the kitchen as a chef is a fast-paced and exciting job. There are different types of chefs, each with specific stations and responsibilities. Getting to know the different types of chefs will help you decide if this space is right for you.

To give you some insight into the spaces you could fill with your chef qualification, here is a look into the different professions that are available in the culinary arts along with the courses that align with these at Capsicum Culinary Studio:

1. Executive Chef

The executive chef is often the manager of all kitchen activities. They oversee the activities of the entire shift and ensure that each cook completes their duties on time.

2. Head Chef

In many kitchens, the head chef is the same as the executive chef. They oversee kitchen activities, inventory, order supplies, and sometimes train new staff.

3. Sous Chef

The sous chef is considered second in command in the kitchen. They work closely with Executive/ Head Chefs and ensure that the vision of the chef is carried out by the cooks. To achieve this, you can study our Professional Chef Programme .

4. Pastry Chef

A pastry chef or pâtissier makes all baked goods and desserts. Pastry chefs can be high-level kitchen staff members who make their own decisions separate from other chefs.

5. Commis Chef

A Commis chef is an entry-level chef who works closely with chefs to learn about their responsibilities in the kitchen. They often help prepare meals where assistance is required, ensure that workstations are clean, and provide cooks with the necessary tools and ingredients. Commis Chefs usually earn promotions to various stations through experience and practice. Our Rookie Chef Programme is the best option for someone who aspires to work their way up the ladder and ultimately reach Head Chef or Executive Chef level.

Capsicum Culinary Studio has the perfect for everyone’s dreams and aspirations. We’re in the business of fuelling passion and ensuring that our students’ prospects after completing our qualifications are sharper than a Forged in Fire cleaver.

Building the perfect ensemble

Mon, 30 Jan 2023 08:17:04 GMT

Building the perfect ensemble

… “A pinch of cumin!” then the chef threw in the whole bottle.

As an aspiring chef should know, the process of producing the perfect dish takes time, experience, and patience. No cake has ever been baked in two minutes, not that it’s impossible if you want to have an extremely scorched cake if you still want to disrespect the cake gods by calling it that.

One may be confused when they try to break down the words ‘culinary mastery’, it’s a straightforward concept. We begin with the literal meaning of this, which is the ability to master all culinary skills and techniques, as well as some manipulation of all things culinary to make them work in your favour.

At Capsicum, we view your chef studies as trimming a Bonsai Tree. The fact that it takes 10 years of keeping a Bonsai before you can be considered a novice means that we’ll ensure to take extra care in moulding you to be the culinary genius that we know you have the potential to become.

The culinary space needs to be thought of in a much broader sense, like an abstract sculpture because what you serve is a total figment of your imagination brought to life.

We at Capsicum , take pride in transferring world-class skills to our students to allow them to be confident enough to visualise a Mona Lisa standard dish and make it exactly as they visualised it. Now, try to convince yourself that we don’t train future Master Chefs.

Oops! Slight derailment there, back to the business of culinary mastery. Whether it’s at home or in a professional kitchen set-up, a budding chef needs some basics in their arsenal. Some of these skill sets may seem simple; however, the perfection of these culinary techniques is what makes or breaks a dish. These skills can be best learned in our Professional Chef course and can be taken a step further with our Advanced Professional Chef course.

From the likes of Gordon Ramsay to Siba Mtongana, no professional chef started with perfect skills, they all had to master a skill at a time to get to the level they are at now. Our passion lies in developing your skills and fuelling your passion. We go above and beyond training culinary geniuses; we like to see our students taking on the most daunting of recipes and building confidence, which filters into every aspect of life. Just like Mr Miyagi training Daniel-Son, a few of the skills we’ll teach you are:

1. Knife Skills

There are many technical aspects to mastering cutting techniques that only trained chefs know. From proper knife grip to precise cuts, working with knives in a professional kitchen requires a variety of skills. This is the first and most important skill you learn in culinary school. It also makes him one of the most tested skills in job interview job exams. Capsicum teaches this and more in our Chef 101 course.

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2. Mastering the Perfect Sauce

Once in the kitchen, you will learn and prepare a wide variety of traditional and contemporary sauces for various dishes. But to take the next step, knowledge of the five Mother French sauces is essential. Some people may be intimidated by the idea of combining ingredients in the safest manner possible to possibly create a shelf product or simply a one-time masterpiece to finish off a gorgeous ensemble, we’ll teach you the ins and outs when you take our Professional Chef Programme .

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3. Mastering the Traditional Proteins

Safety measures must be observed when working with meat, poultry, or fish in a professional kitchen. All steps of safe handling, preparation and safe storage of perishables are essential to prevent all forms of food contamination. As a budding chef, you need to know how to check for freshness and doneness while cooking, how to clean, and how to properly pack for storage. Our Food Handler course is a perfect choice if this is your forte.

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4. Ingredient Cleanliness

Handling fruits and vegetables is just as important as handling meat. The volume of food prepared in commercial kitchens requires careful handling of all ingredients before use in cooking. As for fruits and vegetables, their freshness should be checked carefully to make sure they are clean and undamaged to avoid any kind of food poisoning.

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5. Kneading the Dough

Whether you're a chef or a pastry chef, working with dough is an integral part of your kitchen. Whether it's a pizza or a roti, the perfection of the final product lies in the kneading of the dough. It seems like a difficult task but remember that if the consistency of the dough is compromised, it will ruin the bread, and ultimately the entire dish.

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6. Kitchen Safety

Finally, be careful as you run through the busy kitchen atmosphere. A dining room kitchen is a busy place, so you can easily get hurt if you are not careful enough. There is more to the kitchen than just flames and sharp utensils, we’ll teach about all of this and more in our Food and Beverage Standards course.

Having the right foundations in place is key to getting off to a good start and building a successful career in the culinary industry. So, enrol in a good culinary school, preferably Capsicum, that can help you take the first step towards building a career in the culinary world.

Capsicum; The Standard in Cheffing

Fri, 02 Dec 2022 11:51:26 GMT

Capsicum; The Standard in Cheffing

… “Ding!” goes the oven, and a masterpiece comes together. You may think we are talking about a sumptuous roast that you prepared, but no, we are talking about the process of completing a qualification at Capsicum Culinary Studio.

A qualification in culinary arts can lead to extraordinary opportunities. From running a farm-to-table restaurant with wholesome, locally sourced ingredients to cooking nutritious and impactful meals for athletes, there are plenty of rewarding careers to explore.

A culinary arts qualification also teaches you how to run a kitchen, basic and advanced baking, and cooking techniques, and how to create innovative dishes. A qualification in the culinary arts will not only enhance your career but will also give you the knowledge and skills to be fully confident in your culinary journey outside of school.

Combining art and food to create visually striking dishes is a true skill that takes time and dedication. Through chef courses , Capsicum teaches students how to create delicious appetisers and desserts that look like artistic masterpieces. As students learn the importance of preparation, they pay more attention to creativity and develop a new appreciation of food as an art form.

We subconsciously judge whether the food is delicious or not just by observing the food in front of us. Portion size, colour, and texture are all factors you pay immediate attention to before you take your first bite. Our eyes guide our stomachs, so chefs need to focus on presentation.

Chef 101

If you are the kind of person who enjoys creating masterpieces in the comfort of your home, the Chef 101 Short Course is the perfect course for you. Developed in partnership with the Culinary Institute of America (CIA), the world's leading culinary college, the ProChef® curriculum builds on decades of culinary education experience.

ProChef®, the first of two comprehensive learning paths, focuses on all the foundations professional chefs need to establish their skills and build a successful culinary career. You will have 1-year access to the course from the instant of purchase and you will gain skills including, but not limited to food safety in the home, principles of food storage and infection prevention.

Capsicum Culinary Studio is not just about cooking, founded in 2003, we are unrivaled in South Africa. Whether you are a chef, baker, pastry chef, caterer, or head chef, as a Capsicum Culinary Studio graduate, you can expect many exciting career opportunities both nationally and internationally.

Experience in a kitchen helps, but you may only have one or two opportunities to gain experience from a chef with a particular cooking style. This is why Capsicum offers students the advantage of learning from highly qualified culinary minds. Our students are also introduced to different cooking styles, recipes, ingredients, and flavours to help develop them into more versatile cooks. Each cooking instructor offers their unique style of cuisine, and this is one of the reasons why a Capsicum Culinary Studio qualification is so exciting. The years of experience and training each instructor has gone through are passed on to our students, providing valuable knowledge for making them more successful.

Promote Healthy Eating

Capsicum’s courses ensure that students understand the concepts of baking and confectionery, basic cooking techniques and the nutritional value of prepared meals. We also focus on trends and teach our students to capitalise and adapt to the changes, trends such as the healthy/clean eating fad that has taken the world by storm. Healthy eating is becoming increasingly important in the food industry, especially for chefs who own or operate farm-to-table restaurants. Chefs must accommodate dietary restrictions such as gluten allergies and lactose intolerance and should be able to offer vegan and vegetarian options.

Through our Plant-Forward Kitchen Course, students learn which foods are high in cholesterol, high in sugar or salt, or high in saturated fat, which is important when developing a nutritional menu. The Plant-Forward Kitchen course not only gives you the basic skills you need in any kitchen but also shows you how to use those skills responsibly and sustainably. From culinary science to nutritional theory, cooking methods to ingredient knowledge, this learning path provides a solid, practical foundation in plant-based cooking techniques.

You may be asking if there is more. Well...

Our course offerings go beyond just online or Short Courses, we offer industry-preferred courses to give you the platform to catapult to international chef acclaim with the support of a large community of partners.

Capsicum is proud to be a steppingstone for graduates. If required, we will assist you in furthering your education and completing your bachelor's degree abroad through the Swiss Education Group (SEG).

Work in a team and develop communication skills

Culinary school is all about collaboration and communication. We know that student have diverse backgrounds, strengths and weaknesses, and cooking techniques. Culinary students should be patient, communicate clearly and effectively, and maintain consistent communication to avoid unnecessary confusion. Communication is the key to success in the kitchen and other professional environments. Learning to collaborate with others in the kitchen not only prepares students for culinary careers but also teaches collaboration in other settings.

A commitment to excellence and world-class education is essential for learners who aspire to high-level positions in a highly competitive industry. Our goal is to equip each student with culinary skills that will enrich their life and provide the foundation on which to build a career to industry leadership. Our purpose-built training facilities provide a creative and challenging learning environment. As culinary educators, we believe that enthusiastic learners learn best.

Why choose Capsicum Culinary Studio?

Capsicum is registered with several industry associations, including City & Guilds, a global leader in skills development. Education and Training Institute for Culture, Arts, Tourism, Hospitality and Sport (CATHSSETA) and Quality Council for Trade and Profession (QCTO).

Capsicum Culinary Studio takes an experiential approach to provide access to state-of-the-art labs where you will learn advanced cooking techniques, baking and pastry concepts, outstanding recipes and more.

We know you are salivating at this point, and we would not dare leave you wanting. Start your journey of endless possibilities by enquiring with Capsicum today.

Four delicious plant-based recipes to try at home

Tue, 22 Nov 2022 09:51:55 GMT

Four delicious plant-based recipes to try at home

As Capsicum Culinary Studio and Humane Society International/Africa collaborate to train lecturers and students

In honour of World Vegan Month this November, Capsicum Culinary Studio has announced a collaboration with Humane Society International/Africa.

With growing numbers of South Africans reducing their consumption of meat, eggs and dairy and embracing a more plant-centric diet, HSI/Africa will help equip the school’s lecturers and students with the knowledge and skills in plant-based cooking to meet this growing demand.

In the upcoming months, through its Green Monday South Africa programme, HSI/Africa will host a series of plant-based culinary sessions for Capsicum lecturers from all six campuses across the country. The techniques learned will be taught to third-year students as part of their curriculum starting in 2023.

Some of the tasty dishes that will be introduced to the lecturers during the sessions include a Savoury Tofu Scramble, Vegan Butter Ch*cken, Chickpea Omelettes with Cashew Cream and a Thyme and Orange Sponge Cake. All the dishes rely heavily on local ingredients and are less expensive and more sustainable than similar dishes using animal products.

We share four of them with you below:

VEGAN BUTTER CH*CKEN

INGREDIENTS

1 box vegan ch*cken pieces or tofu, cut into bite-sized cubes

FOR THE MARINADE:

1 can (400ml) coconut cream
2 teaspoons garam masala spice mix
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
Juice of 1/2 lime / lemon

FOR THE SAUCE:

1/2 cup raw cashews, soaked overnight in 1 cup of water
1 tablespoon olive or coconut oil
1 small white onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon garam masala, plus additional to taste
½ teaspoon paprika
1 ½ teaspoon turmeric
1 ½ teaspoon ground cumin
6 tomatoes, chopped
1 tablespoon tomato paste
1 tablespoon nutritional yeast
½ teaspoon cayenne pepper
Salt & pepper, to taste
Fresh coriander to garnish

INSTRUCTIONS:

If you are using tofu, press the tofu with kitchen towel to drain the water out of the tofu, and cut into blocks.
Combine all the marinade ingredients in a bowl and add the ch*cken pieces or tofu. Set aside and let it marinate while you prepare the sauce.
Blend the soaked cashews with the water until it becomes a creamy sauce, scoop a dollop out and keep aside for garnish
Heat oil in a deep non-stick pot. Add chopped onions and cook over medium-low heat until translucent.
Add garlic, ginger and garam masala, paprika, turmeric and cumin and mix until the onions are coated and fragrant.
Add chopped tomatoes, tomato paste, and a pinch of salt to the pan and mix. The tomatoes will release a lot of liquid.
Simmer for 30 minutes to an hour, until all excess juices have evaporated.
Once mixture is reduced to a paste, add it to the blender with the cashews and blend until smooth. Add additional water if needed.
Return the sauce to pan and add the ch*cken pieces / tofu cubes along with the marinade. Simmer until the ch*cken pieces / tofu is cooked.
Add cayenne pepper, nutritional yeast, and salt & pepper. Taste and adjust flavor, adding more garam masala if needed.
Serve hot with basmati rice or naan bread.
Garnish with the dollop of cashew cream and fresh coriander.

CHICKPEA OMELETTE WITH CASHEW CREAM SAUCE

Serves: 4 small omelettes or 2x big omelettes

INGREDIENTS:

1 cup chickpea flour
1 ½ teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon turmeric
1/2 cup nutritional yeast
5 grinds kala namak (black Indian salt - optional)
¼ teaspoon bicarbonate soda
1 ½ cup nut milk
Salt and pepper

For the sauce:

½ cup cashews, soaked in hot water overnight (Tip: if you haven’t soaked it, you can place the cashews in water and microwave it for 2 minutes).
1 cup nut milk
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Oil for frying

Filling: Fried mushrooms, spinach, peppadews, green peppers, onion, tomatoes, meat-free strips or sausages, refried beans, fresh avocado, herbs.

NB! Use a non-stick pan with a lid!

INSTRUCTIONS:

Place all the omelette ingredients in a food processor or blender and mix until smooth. Scrape the sides down from time to time.
Prepare your filling ingredients and set aside / keep warm.
Make the sauce: drain the cashews and place it in a blender (high-speed blender or nutria-bullet works fantastic). Add the nut milk and spices and blend until the mixture reaches a smooth and creamy consistency. Set aside
Add ½ tablespoon of oil in a non-stick pan (non-stick is important).
When you think it is hot, test the oil by adding a tiny drop of mixture into the pan. If the drop of batter bubbles profusely, the oil is ready.
If using a 25cm pan, add ½ cup of the omelette mixture to the pan and swirl in order to get the liquid to reach all of the edges on the pan. Close the pan with the lid. Let it look over low heat until small bubbles appear across the surface of the omelette. Carefully flip the omelette and cook on the other side for 5 more minutes.
Slide the omelette onto a plate.
Add your filling, along with a dollop of the cashew cream to one half of the surface of the omelette. Carefully flip the other half over the filling to close the omelette.
Serve with crispy toast for breakfast or a side salad for lunch.

TOFU SCRAMBLE

Serves: 2

INGREDIENTS:

2 teaspoons oil
1 large onion, chopped
1 punnet mushrooms, sliced
¼ teaspoon salt
1 pack firm tofu, drained
1 teaspoon turmeric
¼ teaspoon black salt (kala namak)
½ teaspoon Ina Paarman garlic and herb seasoning
2-3 tablespoons nut milk / 1 teaspoon vegan margarine
2 cups spinach, cored and chopped into chunks
6 peppadews, quartered
Salt and pepper to taste
Baby spinach to serve

INSTRUCTIONS:

Heat one teaspoon of oil in a non-stick pan and fry the onion until translucent. Set aside.
In the same pan, fry the mushrooms by adding a sprinkle of salt and putting a lid on the pan until the mushrooms have released all their moisture. Remove lid and simmer until all liquid has evaporated. Set mushrooms aside.
Crumble tofu into pieces by using your hand or a potato masher.
Add the crumbled tofu to a clean pan, along with another teaspoon of oil, and fry for 1 minute, stirring constantly until starting to brown.
Add the nut milk or margarine if using, season with the spices and mix well.
Add the cooked onion and mushrooms, as well as the chopped spinach and peppadews and mix thoroughly. Season with salt and pepper.
Serve on seed bread toast with your favourite chutney and baby spinach leaves on top.

THYME, CINNAMON, AND ORANGE SPONGE CAKE

1 single layer, double the recipe for 2 layers

INGREDIENTS:

Canola oil / cook and spray

For the cake:

2 cups nut milk
1 sprig fresh thyme
1 ¾ cups cake wheat flour
1 cup white sugar
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon dried thyme
2 teaspoons orange extract
⅓ cup olive oil
1 tablespoon white wine vinegar

For the frosting:

2 1/2 cups icing sugar
3 tablespoons vegan margarine
2 tablespoons nut milk
3 teaspoon orange extract
Zest of one orange

INSTRUCTIONS:

Preheat oven on 180 degrees Celsius.
Spray a 20cm round cake tin with Cook & Spray / smear with margarine.
Place the nut milk in a pot along with 2 cinnamon sticks and a few fresh springs of thyme. Bring Almond milk to a boil and then turn down the heat. Let the nut milk simmer for 15 minutes to infuse the flavours.
Sift together the dry ingredients into a mixing bowl.
Remove infused nut milk from the stove and mix 1 1/3 cups of the milk with the rest of the wet ingredients in another mixing bowl.
Whisk the wet ingredients into the dry ingredients until well-combined.
Pour the cake mixture into the tin and tap the tin on the kitchen counter to remove any air bubbles.
Bake cake for 30 minutes.
Remove the cake from the oven and insert a cake pin or toothpick into the center of the cake. If it comes out clean, the cake is done.
Move to a cooling rack to cool completely.
While cake is cooking, prepare the frosting: Add the icing sugar, vegan margarine, milk, and orange extract into a mixing bowl. Use an electrical mixer to mix the icing until smooth and creamy (start mixing in the lowest speed possible and slowly increase). The consistency of the frosting must be thin enough to spread evenly over the cake but thick enough for it not to slide off the cake. If it is too thin, add more icing sugar. If it is too thick, add more milk.
When the cake is completely cool, spread the frosting over the cake.
Decorate with lemon zest and fresh thyme.

Recipes from Leozette Roode from HSI/Africa

For more information on the Green Monday South Africa movement and programmes implemented in South Africa, visit greenmondayza.org . For plant-based recipes, visit greenmonday.co.za . For more information on the Capsicum Culinary Studio courses, visit capsicumcooking.com.

NOTES FOR EDITORS

About ADvTECH

The ADvTECH Group, a JSE-listed company, is Africa’s largest private education provider and a continental leader in quality education focused on academic excellence, training, skills development and placement services. The Group reports its performance in a segmental structure reflecting the Schools and Tertiary as two separate education divisions, and Resourcing as the third division. It owns nine tertiary brands, with 29 campuses across South Africa and the rest of Africa. Its higher education division, The Independent Institute of Education, is SA’s largest and most accredited private higher education institution. ADvTECH’s Schools division comprises seven brands with 94 schools across South Africa, including Gaborone International School in Botswana and Crawford International in Nairobi, Kenya. Its nine resourcing brands places thousands of candidates annually, assisting graduates to make the transition from the world of study to the world of work. www.advtech.co.za

About Capsicum

Capsicum, established in 2003, was acquired by ADvTECH in 2016.

Further information can be found online at www.capsicumcooking.com or by calling:

● Boksburg email: infobks@capsicumcooking.co.za; tel: 011 918 2690

● Cape Town email infocpt@capsicumcooking.co.za; tel: 021 442 0600

● Durban email infodbn@capsicumcooking.co.za; tel: 031 561 1959

● Nelson Mandela Bay email infope@capsicumcooking.co.za; tel: 041 365 2606

● Pretoria email infopt@capsicumcooking.co.za; tel: 012 993 0071

● Rosebank, Johannesburg email infojhb@capsicumcooking.co.za; tel: 011 234 1896

About Humane Society International

Advancing the welfare of animals in more than 50 countries, Humane Society International works around the globe to pro-mote the human-animal bond, rescue and protect dogs and cats, improve farm animal welfare, protect wildlife, promote animal-free testing and research, respond to disasters and confront cruelty to animals in all its forms.

Learn more about our work at hsi.org . Follow HSI on Twitter , Facebook and Instagram .

Media Contacts:

● HSI/Africa: Meat reduction specialist, Leozette Roode +2771 360 1004 lroode@hsi.org

● Capsicum Culinary Studio: JAG Communications. Janine Greenleaf Walker +27 836009753 : janine@jagcomms.org & Grant Bushby grant@jagcomms.org

Celebrating World Sandwich Day

Mon, 07 Nov 2022 07:33:08 GMT

Celebrating World Sandwich Day
Fun facts and a fabulous recipe to mark the occasion

Aaah, the ubiquitous sandwich! What would we do without it? A quick, easy meal that can be eaten hot or cold anytime of the day or night and with a huge variety of breads and fillings from which to choose. It’s little wonder Americans eat more than 300 million sandwiches a day, an amazing statistic when you consider that there are only a little over 320 million people living in the US. It’s also no wonder that the sandwich has its very own day – celebrated every year on November 3 as World Sandwich Day.

To mark the occasion, we uncovered some interesting sandwich facts and asked Chef Charne Wylie from Capsicum Culinary Studio’s Pretoria campus to share her recipe for her favourite sandwich - the Katsu Sando – one of the most popular sandwiches in Japan. But first those facts …

The sandwich is named after John Montagu (1718-92), the 4th Earl of Sandwich, who started a craze for eating slices of beef nestled between two slices of toast.
In South Africa, the slang word for a sandwich is a sarmie; in the UK it’s a sarnie or buttie, and in the US – depending on where you are – it’s called a grinder, a hero, a sub or a hoagie.
The largest sandwich weighed around 2,467kg and contained 68kg of mustard, 468kg of corned beef, 118kg of cheese, 240kg of lettuce and 1,618kg of bread.
The most expensive sandwich ever sold was a grilled toast sandwich which appeared to have an image of the Virgin Mary on it. It was auctioned for R412,000 in 2004.
A New York restaurant sells the priciest sandwich in the world. It consists of French bread (baked with Dom Perignon and real gold flakes) and a rare Italian cheese called caciocavallo podolico. Truffle oil is drizzled on top after it is pressed in a panini press. It will set you back a mere R3,150!
The most popular sandwich filling in the US is ham, cheese, tomato and mustard (or mayo), closely followed by the BLT which has bacon, lettuce and tomato and a PBJ - peanut butter and jelly (jam) - coming in third.
Fool's Gold Loaf is a sandwich made by the Colorado Mine Company, in Denver in the US and consists of a single warmed, hollowed-out loaf of bread filled with the contents of a jar of peanut butter, a jar of grape jam and 2kgs of bacon. According to the book The Life and Cuisine of Elvis Presley, the crooner and his mates once took his private jet from Graceland, purchased 30 of the sandwiches and spent two hours eating them and drinking champagne before flying home.
A Dagwood is a multi-layered sandwich made with a variety of meats, cheeses, and condiments and named after Dagwood Bumstead, a character in the comic strip Blondie, who was often illustrated making enormous sandwiches.

Chef Charne Wylie’s Katsu Sando

Ingredients
2 slices white bread, lightly toasted
½ tbsp butter
¼ tsp mustard
1 piece pork or beef brisket
pinch of salt and pepper
½ tbsp Japanese mayonnaise
1½ tbsp water
1 tbsp plain flour
½ cup Panko breadcrumbs
vegetable oil for frying
1 tbsp tonkatsu sauce*
½ cup shredded cabbage

Method
Combine the mayonnaise, butter and mustard in a small mixing bowl and set aside.
Place the pork or beef on a chopping board and tenderise with a mallet. Shape the meat to the same size as the bread slice and season with salt and pepper. Combine the egg and water in a medium mixing bowl and whisk. Add flour and mix together to make a batter. Dip the meat into the batter then coat in the breadcrumbs. Heat oil in a frying pan and fry the meat for about 8-10 minutes. Remove from the oil and place on kitchen paper. Spread the butter, mayonnaise and mustard mixture thinly on both slices of the toasted bread. Place ½ cup of shredded cabbage on one slice. Drizzle the tonkatsu sauce generously on top then cover with the meat. Drizzle more sauce on top of the meat and cover with the second slice of bread. Put a flat plate over the bread and place a weight on top for 5 minutes so bread soaks up the sauce. Remove plate, cut in half and tuck in!

*To make tonkatsu sauce, mix 8 tbs tomato sauce, 2 tbs soya sauce, 1 tbs brown sugar, 1 tbs Japanese sweet wine (mirin), 1½ tsp Worcestershire sauce, 1 tsp grated fresh ginger, 1 minced clove garlic. Whisk and let flavours blend for 30 minutes before use.

Chef Peet Venter – a passion for food and people

Mon, 31 Oct 2022 20:58:28 GMT

Meet Peet Venter, a new chef lecturer at Capsicum Culinary Studio’s Durban campus. Venter – who lives in Morningside – has 23 years of experience, gained through working in various hotel and restaurant kitchens around South Africa.

A highly organised person – something which he prides himself on – Venter says he joined Capsicum because he “loves to share his knowledge with others” and “has a passion for food and people”. These are two things he believes are the biggest prerequisites for any chef to have.

Despite a hectic schedule settling into his new job in the first month, Venter took time to answer a few questions and give advice to those looking for a career in the culinary industry.

What do you think your key objective is at Capsicum?

To give the students an insight to what the industry has to offer, what they can expect when they graduate and make it easier for them to enter the hospitality workforce.

What advice will you give to the students?

To do research on as many subjects in the food industry as they can, use all their resources to their fullest and never stop learning. Knowledge is power and if you stop learning you start stagnating.

What advice do you have for anyone wanting a career in the hospitality industry?

Think carefully! It’s one of the hardest industries to work in with very long hours, little relaxation and a lot of pressure. You must have unbridled passion. Entering into the world of hospitality is a calling and if you are willing to put in the time and make the sacrifices you will succeed.

Who was your biggest food influence growing up?

One of my school teachers who encouraged me to follow my dreams of becoming a chef. Once I started training, I was influenced by chefs such as Marco Pierre White with his out of the box thinking and Anton Mosimann with his nouvelle cuisine and precise plating techniques.

What are you most proud of?

The fact that in my career I have shaped a good couple of chefs that have succeeded in their careers and made it to the top of their field. There is no bigger reward than for someone giving you credit for helping them set a good basis for their career.

Was there any career you considered other than being a chef?

If I didn’t make it as a chef, I wanted to be a game ranger.

What, in your opinion, are three of the latest food trends?

Exciting and unusual vegan dishes; classic desserts reinvented and the healthy eating movement.

What chef do you admire and why?

Gerard van Staden. He is a very well-rounded operator as he has a good knowledge of a wide range of cooking styles. He can hold his own in all departments in the kitchen

Name five things always in your fridge or pantry

Chicken, tomatoes, garlic, thyme and red wine.

What would be your last meal?

Norwegian salmon

Is there anything you do not eat?

Traditional tripe

If you had to cook dinner for five famous people, who would they be and what would you make them?

Nelson Mandela, Chuck Norris, Hansie Cronje, Francois Pienaar and Joost van der Westhuizen. I would serve seared salmon accompanied by sautéed asparagus drizzled with a lemon infused hollandaise sauce and paired with a chilled white wine.

Who is your favourite celebrity cook?

The inimitable Jenny Morris.

What is your personal motto?

“Every day is a good day, but some days are just better than others.” I think that having a positive outlook on things makes life so much more enjoyable.

Finally - can you share with us an easy-to-make favourite recipe

In honour of World Pasta Day, which was on 25 October, here is my delicious go-to Chicken Alfredo

Ingredients

680g chicken breast, cubed

500g cooked pasta (tagliatelle, penne, linguine etc)

2 tablespoons butter

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon pepper

10g fresh parsley

25g parmesan cheese, grated

For the sauce

2 tablespoons butter

4 cloves garlic, minced

3 tablespoons flour

2 cups milk

½ teaspoon dried oregano

½ teaspoon dried basil

55g parmesan cheese, grated

½ teaspoon salt

½ teaspoon pepper

Method

In a pan over medium-high heat, melt the butter then add the chicken pieces. Season with salt, pepper, oregano and basil and cook for 8-10 minutes or until chicken is cooked through. Remove chicken and aside. In the same pan over medium heat, melt butter and add the garlic and cook until the garlic begins to soften. Add half the flour and stir until incorporated. Then add the rest of the flour and stir. Pour in the milk a little at a time, stirring well in between, until fully incorporated and the sauce begins to thicken. Season with salt, pepper, oregano and basil, and stir well. Add the parmesan cheese and stir until melted. Pour the sauce over the cooked penne pasta, add the chicken and combine. Garnish with parsley and extra parmesan.

Capsicum Durban's Chilli Recipe

Thu, 29 Sep 2022 15:52:54 GMT

Caring For Our Chillies

Chillies need a warm, sunny spot for the best results and the hottest chillies. Ideally, grow them in a greenhouse or raise them in pots on a patio or windowsill. Chillies love water so always keep the soil moist, watering every day or two. Ensure the soil or compost is free draining. Feed weekly with a fertilizer once plants have started flowering, and harvest chillies as and when they appear. Enjoy!

Smoking Hot Chilli Facts

There are thousands of chilli varieties to grow, in a huge range of colours, shapes, sizes and levels of heat, from mild to extremely hot. Many have unique flavours, with some offering a hint of lemon and others having a fruitier taste.

A chilli’s heat is measured on the Scoville scale, a test created in 1912, in which the more water needed to dilute a chilli solution before a human taster can no longer detect the chilli determines the number of Scovilles. Today, testing is done by machines. A score of around 3,000 Scovilles is deemed hot, with record-breaking chillies such as 'Carolina Reaper' topping the two million mark.

Many chilli varieties are available to buy in supermarkets, but you will have a much greater range to choose from if you grow chillies yourself. They're very easy to grow from seed, and grow best in containers, which means they are perfect for a sunny patio or balcony. You can also buy ready-grown chilli plants at the garden centre in spring.

All chillies are bred from just five species:

· Capsicum annuum – the most common chilli species, from which sweet and paprika peppers originate.

· Capsicum baccatum – includes the a family of chillies, popular in Peruvian dishes.

· Capsicum chinense – a hot variety of chilli, from which we have habanero and scotch bonnet chillies.

· Capsicum fruitescens – where tabasco Thai-style chillies come from.

· Capsicum pubescens – these are hot chillies with distinctive black seeds.

Several online nurseries specialize in chilli seeds, offering a range of interesting and unusual varieties you can use in different dishes, from Mexican salsas to Thai curries.

Mango Chilli Chutney

MAKES 800 ML

COOKS IN 1 HOUR 15 MINUTES

DIFFICULTY EASY PEASY

Ingredients

· 2 kg mangos (firm, but ripe)

· 8 cardamom pods

· 2 cloves of garlic

· 1 fresh red chilli

· 500 ml white wine vinegar

· 400 g granulated sugar

· 1 teaspoon cumin seeds

· 1 teaspoon coriander seeds

· 1 teaspoon chilli powder

· 8cm piece of ginger

Method

1. Peel, stone and roughly chop the mangos; set aside.

2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.

3. Add the vinegar and sugar to a large pan over medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.

4. Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.

5. Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.

6. Divide among sterilised jars, seal and keep for up to 6 months

Chilli-Infused Olive Oil

MAKES 1Litre

Prep Quick Sticks (5 minutes)

DIFFICULTY you got this

Ingredients

· 1-litre virgin olive oil

· 2-5 chilli peppers of your choice, seeded and sliced

Method

1. Wash chilli peppers, split lengthways and remove seeds

2. Place the chillies in a tall bottle and fill them with olive oil. Place a stopper or tight-fitting lid and allow to infuse for a minimum of 1 week.

3. Use chilli oil to cook with or drizzle over freshly made pasta for a little kick of flavour.

Chefs note:

You can use any variation of chilli or as many as you like to adjust the heat and flavour of the oil

International Hot Dog Day

Tue, 16 Aug 2022 06:47:35 GMT

Celebrating International Hot Dog Day

Celebrating International Hot Dog Day
______________________________________

One of the most popular fast foods, after hamburgers and pizzas, has to be the highly underrated hot dog, which even has its own day - International Hot Dog Day - which is celebrated on Wednesday, July 20.

Hot dogs are purely an American invention and while the sausages used are German in origin, nobody thought to put them in a bun until they began to catch on in popularity in America.

Most people credit Charles Feltman, a German immigrant who ran a hugely successful restaurant on Coney Island, with being the first to sell hot dogs in 1870, but a couple of other contenders exist as well. The most popular alternate theory claims that a Bavarian immigrant named Anton Feuchtwanger sold hot sausages on the streets of St. Louis and included a roll for customers to hold the sausage to prevent them from burning their fingers.

As for the term “hot dog”, there are several myths and legends around that as well. One theory goes that because the sausages were thin and long, vendors took to calling them “dachshund sausages”, which evolved into “hot dog.” Another posits that the name was created by students at Yale University in the 1890s who referred to the wagons selling hot sausages in buns outside their dorms as “dog wagons” and the wares therefore as “hot dogs”.

In more recent news Joey ‘Jaws’ Chestnut gobbled his way to a 15th win at the recently held Nathan’s Famous Fourth of July Hot Dog Eating Contest in the US, powering down 63 hot dogs in only 10 minutes. It was less than the 76 he consumed last year but he did have to stop for a few minutes to put an interloper into a headlock before security took over!

The women’s record-holder, Miki Sudo, downed 40 to win the women’s title after skipping last year’s contest because she was pregnant.

Finally - the world’s longest hot dog with both a contiguous sausage and bun was made in Paraguay in 2011, to commemorate its 200th anniversary as a country. At 204 metres long, making the record-breaking sausage was the easy part, but to make the bun, the entire raw dough bun had to be fed by conveyor belts through an oven. After the measurement was taken, the hot dog was cut into 2,000 portions and distributed to the public.

Back home, we asked a few chefs from the six Capsicum Culinary Studio campuses around the country for their favourite hot dog toppings and here’s what they said:

Chef Mark Coombe, head of the Pretoria campus adds a sriracha mayo to give a spicy kick to the hot dog. "I also add fresh rocket for a peppery flavour," he says.

Chef Donavan Miller, from the school’s Durban campus says: “The bun must be cut on the top and toasted, shredded lettuce at the base, then a cheese griller topped with caramelised onion or a good chakalaka. I never use tomato sauce because it takes away from the sausage flavour. The ultimate bun would be doused with melted herb butter and loaded with fries, jalapeno and melted cheese.”

While Jeanne Law, from the Nelson Mandela Bay campus prefers hot dog to be “a fat chargrilled Vienna or Russian served on a buttery, toasted brioche bun stuffed with a red cabbage and rocket slaw, homemade kimchi, sriracha and miso mayo, toasted peanuts, crispy onions and slow roasted cherry tomatoes.”

Lastly, Chef Marlon De Freitas from Capsicum’s Cape Town campus shares his recipe for his favourite version – the Mexican Chilli Dog

Ingredients

2 peppers (1 red and 1 yellow)

1 onion

2 garlic cloves

1 large tomato (deseeded)

50g beef mince

One chilli, finely chopped

1 tbs olive oil

salt and pepper to taste

30g mozzarella cheese, cubed

1 packet Vienna sausages

6 hot dog rolls

coriander to garnish

Method

Julienne the peppers, onion and tomato. Finely mince the garlic. In a medium size pan gently fry the peppers, onion, tomato and garlic in a little olive oil until soft and season with salt and pepper. Add the beef mince and chili and cook until the beef has browned and cooked through. Take off the heat and add the cheese, letting it melt into the mince. Drop the sausages in boiling water for 2 mins and remove. Cut the buns in half lengthways, lightly brush with olive oil and toast lightly. Place the cooked sausage in the bun, top with the cheesy Mexican chilli and garnish with fresh coriander.

Meet Beryldene Bain

Wed, 09 Feb 2022 08:25:37 GMT

Capsicum Culinary Studio’s Nelson Mandela Bay campus principal

Beryldene Bain has been at the helm of Capsicum Culinary Studio’s Nelson Mandela Bay campus for close on four years and in that short space of time has seen the campus move from Newton Drive to its current location in Greenacres.

She’s also seen 220 students graduating and venturing forth into the hospitality industry to become chefs and pâtissiers at restaurants and hotels or – those with an entrepreneurial spirit – start their own catering companies, bakeries or cake making businesses.

Bain, who lives in South End, has been in the education sector for the past decade.

“Being in the educational space, and having studied and accumulated various business qualifications, is what drives my passion for the educational industry. Seeing students achieve their dreams, through the completion of their studies, is an extremely rewarding feeling.”

We sat down with Bain over a cup of coffee and a savoury snack (which she prefers to cake or cookies) and asked her a few questions about Capsicum, the state of the hospitality industry and what advice she has for the Class of 2022.

What do you believe gives Capsicum an edge over its competitors?

It has purpose-built campuses in six major centres across South Africa all staffed by talented and experienced chef lecturers. It is the ideal space to nurture and develop students’ culinary talents and we are renowned for producing highly skilled chefs who are trained and know how to work hard.

Why do you think so many of your alumni as well as those from the other campuses have been so successful?

Our graduates are hardworking, talented individuals who keep themselves updated with current food trends. They study cooking methods and cuisines of other cultures and spend time experimenting with different flavours. They have done exceptionally well both locally and on the international stage.

Is there a graduate from your school that makes you proud?

Singling out one student will be impossible as I am proud of all my students’ achievements. We’ve seen a high success rate in student employment for those returning from their work integrated learning phase despite the challenging economic climate caused by the pandemic. Our students are securing their spots in the job market.

Why is it important to study for a skills-based qualification?

Challenging economic times calls for practical skills.

How important is the culinary/hospitality industry to Capsicum when it comes to internships?

Over the years we’ve built lasting relationships with all our industry stakeholders and continue to nurture these relationships. We work tirelessly to ensure student readiness when placed in industry.

Many Capsicum graduates have been successful in opening their own businesses be it a catering company or a bespoke cake-making industry. Why is entrepreneurship important in the culinary industry?

Living in a country where the job market is extremely volatile, our students can become entrepreneurs as they are taught the practical skills which can translate into those business opportunities mentioned.

We’ve come through two tough years; what are your thoughts for 2022 and going forward?

I believe adaptability is one the greatest lessons learned over the past two years. Having to adjust our business and mode of delivery to service and support both our internal and external customers. Improvising, strategizing and modernising the way we do things, watching teams come together and coming up with solutions for challenging situations showed resilience and talent. As a team we’ve entered 2022 with an open mind extremely optimistic, we believe it will be a great year!

What is your message for the class of 2022?

A positive attitude and a desire to learn will set you apart from the rest. Turn your focus to your future and work hard to achieve your goals! We look forward to being part of your journey and can’t wait to meet you!

What advice do you have for anyone wanting to make a career in the hospitality industry?

Do it for the right reasons - for the love of food and the industry. Understand that it will require passion, dedication, creativity and loads of hard work.

On a more personal note, what chef do you admire most and why?

Reuben Riffel. His career began with humility, and he worked his way to the top. He had no formal culinary training but learnt from those around him and by experimenting with different flavours of food. His natural talent fuels his passion for the culinary industry, which led to his success.

What three ingredients would we always find in your kitchen?

Fresh herbs, sea salt, Olive oil

Your favourite restaurant in Nelson Mandela Bay?

Depending on my taste buds, I can eat anywhere in Nelson Mandela Bay as we have amazing restaurants here.

A Valentine’s Day Feast!

Wed, 09 Feb 2022 07:55:02 GMT

Four fabulously romantic recipes from Capsicum

The Feast of Saint Valentine was established by Pope Gelasius I in AD 496 to be celebrated on February 14 in honour of Saint Valentine of Rome, who died on that date in AD 269. The day only became associated with love in the 14th and 15th centuries and by the 18th-century it had grown into an occasion in which couples expressed their love for each other by gifting flowers, confectionery and sending greeting cards.

Nowadays, Valentine’s Day presents include anything and everything, from a simple box of chocolates to cars, jewellery and even shares in a cricket team!

In 2009 UK-based businessman Raj Kundra gave then girlfriend Shilpa Shetty an 11.7 per cent stake in Rajasthan Royals, the first season champs of the Indian Premier League (IPL). Kundra spent $15.4 million acquiring the shares. In 2006, David Beckham bought Victoria Beckham a R120 million Bulgari necklace, covered in diamonds and rubies while in 2011, Katy Perry surprised Russell Brand with a lilac Bentley Brooksland that was reportedly worth $350 000. Cheap by comparison, Kanye West gifted his then pregnant girlfriend Kim Kardashian a $73,000 Cartier bracelet for Valentine’s Day 2013.

Whatever your budget for this Valentine’s Day, there’s one thing that is sure to impress a loved one and that is a homemade dish. So, don your apron and try these recipes courtesy of three chefs from Capsicum Culinary Studio as well as one from a Capsicum alumnus, who is now a successful pâtissier in Lisbon, Portugal.

Macarons with Butter Cream Frosting ~ Bernice Warner, Nelson Mandela Bay campus

Ingredients

1 large egg white

38g ground almonds

75g icing sugar

25g castor sugar

2ml vanilla essence

2ml red food colouring (optional)

Method

Sift together the ground almonds and the icing sugar, then sift the combined mixture again, twice. Whisk the egg white until soft peaks form then slowly add the castor sugar forming a meringue of stiff peak. While whisking, add the desired food colouring and vanilla essence.

Once the mixture is ready gently fold in the ground almonds/icing sugar mixture. A slotted spoon is the best for this. Ladle the mixture into a piping bag and pipe the macarons in heart shapes on a baking tray that has been greased and lined with baking paper. Bake in a fan assisted oven at 150ºC for 10-15 minutes depending on size.

Allow the macarons to cool completely before filling.

Ingredients

Butter cream filling

50g white chocolate

30ml cream

62.5g butter

250g sifted icing sugar

2ml vanilla essence

Drop of red food colouring

Method

Melt chocolate and cream. Cream the butter and icing sugar together, add the chocolate mixture and vanilla essence. Whip until light and fluffy. Spoon a little onto the flat surface of a macaron, then place a second macaron on top to sandwich the filling. Serve as soon as possible as macarons do not keep for very long.

Red and White Croissants (makes 5-6) ~ Akhona Swazi, Cape Town campus

Ingredients

1 roll ready-made puff pastry

150g strawberries (cleaned, hulled and halved)

3 tsp castor sugar

2 tsp lemon juice

Lemon Scented Chantilly Cream

250ml whipping cream

4 tbsp icing sugar

1 tbsp lemon zest

Method

Preheat oven to 190ºC. Roll out the puff pastry and cut into long triangular shapes

Once cut, roll in from the wide side to the small side (side with the tip). Place in the fridge to chill (30 mins), then bake for 20 minutes or until golden brown. Remove and cool on a wire rack. In a separate bowl, mix the strawberries, sugar and juice and allow to macerate for about an hour. Whip cream with the sugar and fold in the lemon zest. Spoon the Chantilly cream into a piping bag.

To assemble: Cut a slit in the croissant, pipe in the Chantilly cream and top with the macerated strawberries and garnish with fresh mint and edible flowers.

Chocolate Mousse ~ Charne Wylie, Pretoria campus

Ingredients

3 eggs

125g dark chocolate, 70% cocoa

10g unsalted butter

125ml cream

35g castor sugar

Method

Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. Whisk the yolks. Place the chocolate and butter in a bowl and melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool. Beat the cream until stiff peaks form. Beat the egg whites and slowly add the sugar while continuing to beat until firm peaks form. Fold the egg yolks into the cream using a rubber spatula. Pour the lukewarm chocolate into the cream yolk mixture and fold through. Add ¼ of the beaten egg whites into the chocolate mixture and fold through until incorporated. Next, pour the chocolate mixture into the egg whites and fold through until incorporated and no more white lumps remain. Divide the mixture between 2 glasses or pots and refrigerate for at least five hours, preferably overnight.

To serve, garnish with blueberries, strawberries or raspberries and a tiny sprig of mint for colour.

Mahalabia ~ courtesy Hendrik Pretorius, Capsicum Pretoria campus alumnus

(Legend has it that Mahalania was introduced into Arab cuisine in the late seventh century by a Persian cook from Persia, who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra who liked it so much, he named it after himself.)

Ingredients

990ml milk

250g sugar

80g cornstarch or white rice flour

25ml rose water or orange extract

50g pistachio nuts, roasted and crushed

Method

Warm the milk and sugar in a heavy based saucepan over a medium heat stirring occasionally. Place the cornstarch or white rice flour into a separate bowl, pour in 50ml of the warm milk/sugar mixture and whisk until smooth, then pour mixture back into the into the pot with the sugar and milk and stirring continuously over a medium-low heat. Cook until the mixture thickens and resembles a custard (15 - 20 minutes) then remove from the heat and add the rose water or orange extract. Next, pour the mixture into pretty serving dishes, glasses or cups and place in the refrigerator to set for at least 3 hours. Before serving, sprinkle the crushed pistachio nuts on top along with a dash of rose water or orange extract (whichever one you are using). If you want to make this dessert in advance and keep the Mahalabia overnight, cover the dishes with clingfilm to prevent the surface from becoming too dry or absorbing any fridge smells.

Tip: To avoid burning the bottom of the Mahalabia use a heavy based saucepan and cook over a medium to low heat only.

It’s beginning to taste a lot like Christmas!

Mon, 06 Dec 2021 12:58:55 GMT

It’s beginning to taste a lot like Christmas!

… with sweet treats for the festive season

With Christmas less than three weeks away, now’s the time to start planning that extra special festive lunch or dinner for family and friends. With mains always sorted – turkey, ham or other favoured roasts – it’s always the dessert that stumps us time and time again. Who better to turn to for the answer than the chef lecturers at Capsicum Culinary Studio, South Africa’s most chosen culinary school with six campuses countrywide.

Here they offer up a variety of sweet treats, any of which is sure to impress family and friends.

Ewan Johnston’s Ultimate Gingerbread Cookies

Johnston is a lecturer at Capsicum Culinary Studio’s Rosebank, Johannesburg campus and says children and adults love these cookies and decorating them is a great way to get the whole family involved.

Ingredients

280g flour

1 tbsp baking powder

50g brown sugar

1 tbsp gingerbread spice (more if you want a spicier cookie)

100g honey

1 tsp vanilla essence

60g butter

1 egg

1 tbsp cinnamon

1 tsp ginger

1 tsp coriander

1 tsp allspice

1 tsp cardamom

1 tsp ground star anise

Method

Place the honey, sugar, vanilla and butter in a pan, over a low heat, and stir until dissolved. Allow to cool. Mix all the spices with the egg and add to the cooled sugar mixture, stirring until combined. In a separate bowl, sift together the flour and baking powder and then mix half of this into the egg and sugar mixture until fully incorporated. Add the remaining half and combine. Wrap the dough in clingfilm and chill in the fridge for at least 2 hours. Remove and roll the dough to a 1cm thickness and use a cookie cutter to cut out desired shapes. Grease two baking trays with butter and line with baking paper. Bake at 180˚C until puffed up slightly and golden brown. The cookies will be soft while warm but once they have cooled, they will harden and be ready to decorate.

Chef’s Note: Get the family to help decorate the cookies using royal icing. With a handheld mixer, whisk the 3 egg whites until frothy then add the icing sugar and beat on low speed until blended. Increase speed to medium-low and beat until mixture is thick and shiny, 3 to 5 minutes. Divide the icing into small bowls and use food colouring to tint the icing to whatever colours you want to use (optional). Then add water, little by little, to get the right consistency. Use a thicker icing for details and outlines and a thinner icing for covering the surface of the cookies.

Nadia Pillay’s Eggnog Cheesecake

Pillay lectures at Capsicum’s Nelson Mandela Bay campus and says this is a favourite festive season dessert. It serves 10.

Ingredients

250g ginger snap biscuits
1 tsp ground cinnamon
100g butter, melted
3 tsp gelatine powder
675g cream cheese, at room temperature
¾ cup caster sugar
1tsp mixed spice
600ml thickened cream
2 tbs dark rum
2 tbs brandy

Method

Grease and line the base and side of a 22cm springform pan. Place biscuits and cinnamon in a food processor and process until you have fine crumbs. Add butter and process until combined. Using the back of a metal spoon, press the biscuit mixture evenly over the base and up the side of the pan. Refrigerate for at least an hour. Meanwhile, sprinkle gelatine over a ¼ cup of cold water in a small bowl. Stir with a fork until the gelatine has dissolved and become sponge-like. Set aside. (When you need to use the gelatine place the bowl over hot water to melt it so it turns liquid before adding it to your mixture.) Place the cream cheese, sugar and mixed spice in a clean food processor and process until smooth. Gradually add half the cream and process until combined. Add rum and brandy and mix until combined. Add the gelatine mixture and process. Pour the batter into the pan with the chilled biscuit base. Refrigerate overnight or until set. Using an electric mixer, beat the remaining cream until just-firm peaks form. Transfer cheesecake to a plate. Dollop with cream and sprinkle with extra cinnamon to serve.

Samantha Davis’ Christmas Chocolate Roulade

Davis is a professional pastry student and recent graduate from Capsicum Culinary Studio’s Nelson Mandela Bay campus and says this dessert is a great substitute for those who don’t like the traditional Christmas pudding.

Ingredients

3 large eggs, separated
175g caster sugar
Finely grated zest of 1 large orange
200g unsweetened chestnut purée
15g cocoa powder, sifted
2 pinches cream of tartar

For the filling

2 level tablespoons cocoa powder, sifted
5 level tablespoons icing sugar, sifted
Pinch ground cardamom
300ml double cream, lightly whipped
75g extra bitter chocolate, melted

Method

Preheat oven to 200ºC and line a 30cm x 23cm Swiss roll tin with baking paper then brush with melted butter. Place egg yolks in a food mixer with 125g of the caster sugar and orange zest and whisk until thick and pale. Whisk in chestnut purée and fold in cocoa powder and corn flour. In another bowl, whisk the egg whites and cream of tartar until soft peaks form. Add 50g of caster sugar and whisk lightly so meringue is soft, not stiff.

Fold the two mixtures together and spoon into the Swiss roll tray. Bake in the oven for 12 – 15 minutes, or until springy to the touch. Turn out onto a wire rack to cool completely, then turn out onto baking paper sprinkled with caster sugar and peel off the lining paper. Meanwhile, in a bowl, add the cream and fold in the melted chocolate. Add the cocoa powder, icing sugar and ground cardamom and mix until well combined. Spread the cream mixture evenly onto the cake and then start to roll up the cake starting with one of the short edges and rolling tightly using the paper to help. Once rolled, leave in the fridge for an hour and then drizzle with melted chocolate, sprinkle over icing sugar and decorate with cherries or other seasonal fruit before serving.

Bernice Warner’s Boiled Fruit Cake

Warner is a chef lecturer at the school’s Nelson Mandela Bay campus and says this cake is always a hit with her guests and can be served with tea or coffee after lunch or dinner

Ingredients

125ml sugar
60g margarine
125ml water and extra if necessary
60ml dates, chopped
300g mixed dried fruit
60ml candied peel
60ml candied cherries
½ tsp bicarbonate of soda
1 egg
250ml cake flour
5ml mixed spice
½ tsp baking powder

Method

Place water, margarine, sugar and dates in a pot and dissolve over low heat. Add mixed dried fruit and simmer for 20 minutes, stirring. Add rest of the fruit and simmer for 5 minutes, stirring. Remove and add bicarbonate of soda and then cool. Add eggs, sift in flour, spice and baking powder, and stir well. Bake for one hour at 180°C in 4 greased and floured mini loaf tins or a lined bread loaf tin. Cool thoroughly. Wrap and store in an airtight container for at least two weeks, sprinkling over a capful of brandy or rum every few days to keep it moist before serving. If you want, you can also cover with marzipan or fondant and some Christmas baubles to give it that extra special festive look. The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

Mille Feuille

Mon, 11 Oct 2021 10:07:00 GMT

Chef Angelique's Mille Feuille

Mille-Feuille

Serves 4 Ingredients

400g Home-made or convenience Puff pastry
3 egg yolks
250ml milk
20g flour, sifted
50g castor sugar
3ml vanilla essence

250ml icing sugar
5ml water
5ml lemon juice
30g dark chocolate ganache

Method

For the crème patisserie, Scald the milk and vanilla essence in a saucepan on the stovetop.
Whisk together yolks and sugar. Add flour, combine to a smooth paste.
Temper your egg yolk mixture with the scalded milk.
Return to a clean pot over a medium heat and stir until thickened. The mixture must reach boiling point. The flour will stabilise the mixture to prevent in from over coagulating, however we need to cook the flavour of the flour out.
Pass the thickened custard through sieve to remove any unwanted lumps.
Allow to cool with a piece of clingwrap on the surface of the custard, pierced with a knife. This will prevent a skin from forming.
Roll pastry very thinly and cut out 3 rectangles.
Weight down with baking tray and bake at 220°C. – cool.
Sandwich with crème pâtissière and glaze with water icing – to make the water icing just combine the water, lemon juice and icing sugar till smooth.
Melt chocolate and pipe lines over iced surface.
Use tip of paring knife or a tooth pick to create feathered effect.

Tuscan White Bean and Prawn Salad

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 11 Oct 2021 09:58:00 GMT

Chef Nadia's Tuscan White Bean and Prawn Salad

Tuscan white bean and prawn salad
Serves 2 Cooking time: 8minutes Prep time : 15 minutes
Ingredients

12 prawns deveined and butterflied
6 scallops (optional)
1 can of cannellini beans or butterbeans
1 large tomato decided and diced
1 green pepper decided and diced
1 red onion sliced into rings
1\4 cucumber thinly sliced
1 packet of frilly mixed lettuce
1 lemon sliced for garnish
Salt and pepper as needed
Ingredients for dressing
½ cup of olive oil
½ cup of lemon juice
8g Finely chopped dill
1 red chili finely chopped

Method
For the dressing mix all ingredients in a mixing bowl and set aside.
Drain the beans and put in a mixing bowl along with the tomatoes, red onion, cucumber ,green pepper and season.
Season prawns and grill on high heat for 8minuts and just before removing squeeze lemon juice over it and set aside.
Sear scallops in the same pan and season once cooked set aside.
Once all the elements are completed you can start assembling your salad.
Use your lettuce as a base ,toss your beans and veg in the dressing and place on salad leaves .you can mix everything together or serve separately.
Garnish Is up to your liking ,I used grilled red peppers ,dill and edible flowers with grilled lemon slices.

Chef Charne's Korean Bibimbap

Mon, 11 Oct 2021 09:52:00 GMT

Chef Charne's Korean Bibimpab

Traditional Korean Bibimbap Recipe
PREP TIME:30 mins COOK TIME: 30 mins TOTAL TIME: 1 hr SERVINGS: 2
Ingredients

2 cups uncooked white rice you will have leftover but it's easier to cook rice in a larger amount. You can also substitute with brown rice or quinoa
1 cup spinach
1 medium size white onion sliced
2/3 cup zucchini either shredded or cut into half moons
2/3 cup soy bean sprouts or bean sprouts
2/3 cup carrots shredded
2/3 cup cucumber cut into half moons
2/3 cup dried bellflower root thinly sliced; also called "doraji" in Korean*
2/3 cup dried fernbrake also called "gosari" in Korean* you may substitute for eggplant if you can't find this
1 cup shiitake sliced
2 eggs optional
1 tsp sesame seeds crushed
1 clove of garlic minced
Hot sauce to taste
Sesame oil
Cooking oil unflavored - I use grapeseed oil
1 tsp Soy sauce
Salt

Instructions (Start this overnight) Prepare the dried fernbrake by boiling it in water for 30 minutes. Let cool down. Once it cools, rinse with water and soak overnight. This will allow for the flavor to loosen up a bit and not be as strong. When you don't soak it, the flavor can be bitter. The next day when you are preparing your meal, drain the water and remove all excess water. Over medium-high heat, cook the fernbrake in oil. Add in half of the minced garlic and add in soy sauce. Optionally, you can add a pinch of sugar to offset the saltiness from the soy sauce. Cook for 2-3 minutes until it's cooked through.
Soak dried bellflower root in cold water for two hours. Remove from water and sprinkle with salt. Squeeze out the excess water and then rinse with cold water. This removes the salt and leftover bitterness from this root. With that soaked bellflower root, you can now sautee' this on the stove. Drizzle the pan with an unflavoured cooking oil, add in half of your minced garlic. Cook through all together and leave a bit of al dente firmness to it.
Next to cook the rice, I have a rice cooker but if you don't you can rinse rice in cold water, drain out the excess water and keep rinsing and draining until the water that the rice soaks in is a bit clear. The general rule for cooking white rice on a stove is to have a 1:1.5 ratio - one cup of rice to 1.5 cups of water. Let the rice soak in the water for 20-30 minutes. Cook on medium heat for about 10 minutes until the water is boiled through and the consistency is what you're looking for. Turn the rice over in the pot a few times to make it "fluffy" and remove from heat and let sit.
With the washed soy bean sprouts, put these in a pot and add water with a pinch of salt. Cover the pot and boil on medium heat. Once the sprouts are boiling, turn off the heat and remove the sprouts from the water.
Blanch the spinach on the stove, sprinkle with crushed sesame seeds, and mix in a pinch of sesame oil. Mix all of these together and let sit.
Cook the carrots in unflavoured oil, lightly salt. Remove from heat and let sit.
Using the same pan, cook and salt the rest of the veggies individually. Use a wet paper towel to wipe down the pan between veggies, so that the flavours and colours don't combine just yet.
Next up is plating. Start with the cooked rice in the center of a bowl and use 1/3 of each veggie for each serving. Try to even out the colours so that two green vegetables aren't next to each other, just for presentation purposes. To taste and for additional flavour, you can add in your favourite hot sauce and then just mix up the whole bowl and enjoy!

Traditional Youth Day Dishes

Wed, 23 Jun 2021 11:50:00 GMT

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Youth Day Traditional Dishes

One of our very talented students at Capsicum Culinary Studio Pretoria, Thabisa Grootboom had put her heart and soul into creating these delicious traditional dishes for our National Youth Day. South Africa has a unique mix of traditions, cultures, and cuisines which makes our traditional South African dishes truly special.

Below are a few recipes of our unique South African dishes provided by Thabisa Grootboom.

Creamy Mushroom Samp

Recipe

· Samp

· Mushrooms

· Onion diced

· Cream

· Salt to taste

Method

Soak the Samp in hot water overnight.
The next morning rinse the Samp and boil on medium-high heat for 1 hour.
In a saucepan Sauté diced onions and mushrooms.
Once the Samp is soft add the onions and mushrooms, salt, and mix all together.
Add the cream till Samp is nice and creamy, reduce the heat to low to thicken the Samp.
And serve.

Curried Chicken Feet

Recipe

· 500g chicken feet

· 1 cup boiling water

· Tsp turmeric powder

· Tsp curry powder

· 1 tomato, peeled and grated

· Salt to taste

Method

Soak chicken feet in hot water, remove scales from them.
Transfer to a pot add water, turmeric, curry powder, tomato, and salt.
Cook on medium heat for 30 minutes stirring occasionally, then lower the heat, simmer to make the sauce thick, and serve.

Simple Traditional Butternut

Recipe

· Butternut cubs

· Water

· Sugar

Method

Boil butternut in a small amount of water, it will also release water.
Add the sugar and cook on medium heat till soft and serve.

Simple Traditional Spinach

Recipe

· Spinach

· Onion diced

· Salt

· Pepper

· Cayenne pepper

Method

Sauté onion in a pan with oil on medium heat.
Once the onion is transparent add the spinach cook till soft stirring constantly
Add salt, pepper, and Cayenne pepper to taste and serve.

Steamed Bread

Recipe

· 3 cups of flour

· 2 Tsp salt

· 1 tsp yeast

· 3 Tsp Sugar

· 1 cup warm water

Method

Sift dry ingredients in a medium /large bowl.
Mix in the warm water and knead the dough until combine and not sticking to the hands.
Grease a bowl with butter /oil, cover, and put in a warm place until it rises.
Using a large pot, fill it halfway with boiling water, grease a bowl with butter and put the dough in it, place it inside the pot and cover with a lid.
On medium-high heat, steam the bread for an hour or until cooked, take it out and let it cool before cutting it, and serve.

Tripe/Mogodu/Ulusu

Recipe

· 500g clean tripe

· Tbsp salt

· Tsp pepper

· 1 potato

· Tsp Cayenne pepper

Method

Rinse the tripe in cold water.
On medium-high heat, boil the tripe in enough water to cover the tripe.
Cook for 3 hours adding water, when necessary, season with salt, pepper, and Cayenne pepper
Add the diced potato and reduce to low heat until tripe and potato are soft, and the sauce has thickened, and serve.

Happy International Hamburger Day

Fri, 28 May 2021 13:21:00 GMT

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Happy International Hamburger Day!
A sandwich consisting of juicy ground meat patties (compressed meat), placed inside a fresh roll or bun, with an addition of numerous toppings to choose from such as cheese, lettuce, tomato, eggs, bacon, onion, and the list is never ending. Truth be told, just about anything edible could be added to this versatile base of meat and a bun. The hamburger is one of the world most consumed foods. Although there is no number available for the total number of burgers consumed globally, America consumer 50 billion burgers annually. From these stats we can only assume that globally the number would be mind blowing.
According to nationaltoday.com, the first association with the Hamburger is first evident in 1758 with a Recipe called Hamburg Sausage. Originally Hamburgers were made from ground beef, today however, burgers are made from turkey, chicken, ostrich, fish, and many other meats. The popularity of the burger is so significant that it has also captured the enthusiasm of the vegetarian and vegan communities, with their Beyond Burger (Plant-based protein). However, you may enjoy your burger, with whichever protein and whatever toppings, this International Hamburger Day, fire up the grill, invite some friends over ad have an amazing time.
Here are some interesting facts regarding Hamburgers.
Top 5 Burgers toppings: 1. Cheese 2. Lettuce 3. Tomato 4. Onion 5. Pickle
Top 5 favorite Hamburger joints (America): 1. McDonald’s 2. Five Guys 3. Wendy’s 4. Burger King 5. Steak ‘N Shake
https://nationaltoday.com/national-hamburger-day/

Celebrating International Hummus Day

Thu, 13 May 2021 12:50:00 GMT

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Today the 13 ^th of May 2021, we celebrate the luscious Middle Eastern spread, made from chickpeas, Hummus. The first evidence of Hummus can be traced back to Cairo during the 13 ^th Century.
Apart from being delicious, Hummus has a number of impressive health benefits, some of which include, helping fight inflammation, improving blood sugar, improved digestive health and better heart health.
Hummus allows for a world of creativity, from creating different flavors of Hummus to creating a variety of dishes using Hummus, we can all agree that Hummus is a beautiful creation.
Chef Akhona, one of our Capsicum Chefs, has detailed a quick an easy way to make this mouth-watering dish.
Homemade Hummus
Ready in 20 minutes Serves 6-8 people Ingredients

400g Chickpeas, drained and skinned.
30g Extra Virgin Olive Oil
30g Tahini paste
1 Lemon, juice and lemon
1 Garlic clove
20g Coriander (with stems)
½ Red Chili, deseeded
Pinch of Salt, to taste
Pinch Pepper, to taste

Preparation

Place all the ingredients: chickpeas, tahini, lemon juice and zest, extra virgin olive oil, garlic, chilli and salt & pepper into a food processor/blender and blend to a smooth, creamy paste.
Taste, adjust seasoning if necessary.
Pour into a bowl, drizzle with a little bit of olive oil and garnish with coriander and chickpeas.
If to be used later, please in the fridge to chill covered with cling film and serve later.

Tips Drain the chickpeas and remove the skin.

Happy Malbec World Day

Fri, 16 Apr 2021 07:07:00 GMT

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Happy Malbec Wine Day
Every year since 2011 the world comes together every April 17 ^th to celebrate Malbec world day.
The 17 ^th of April 1853 the French had high hopes of adapting their grapes to the Mendoza soils in Argentinian. With the anticipation of a successful adaptation the first agricultural school was founded.
April 17 ^th (Malbec World Day) symbolizes the evolution of Argentina’s wine industry, starting with the development of a glass of luscious Malbec wine. Today, more than 75% of Malbec grapes are grown in Argentina. When indulging in a glass of splendid Malbec Wine you will bear witness to the beautiful opaque purple color, medium tannin, and a soft feel in the mouth. Malbec wine favors chocolate, vanilla, and tobacco flavor, with subtle notes of violet, spices, and minerals.
The sweet scent provides whispers of red fruit plums and cherries.
One of our fabulous Capsicum Chefs, Charne Wylie, has developed a sensational recipe using Malbec Wine . So, on this Malbec World Day, spoil yourself with a bowl of delicious Chorizo al Vino Tinto and a glass of the celebrated Malbec Wine.
Chorizo al Vino Tinto - Wine Braised Spanish Sausage
This Spanish dish is as simple as they come and never fails to impress. Savory chorizo is braised in and served with a sauce of bright red wine which brings the flavors of the chorizo to life. Chorizo al Vino makes for a dish that is comforting and filling, serve with something fresh and light like grilled pimientos.
Serves: 4

INGREDIENTS

· 226 Grams uncooked chorizo, cut into bite-sized pieces (about 5-6 sausages)

· 1 tablespoon olive oil

· 2-3 cloves of garlic, sliced

· 1 bay leaf

· 1 cup of Malbec wine

· Chopped fresh parsley for garnish.

INSTRUCTIONS

1. Place a frying pan or saucepan over medium-high heat.

2. Add the chorizo and cook for 3-5 minutes searing the chorizo until it starts to brown on both sides.

3. Add the olive oil and use a wooden spoon to scrape any bits of chorizo from the bottom of the pan.

4. Add the garlic and allow it to soak up the flavor of the oil and chorizo. Cook the garlic for 1-2 minutes.

5. Add the wine and bay leaf. Reduce the heat to a simmer and slowly cook for 20-25 minutes.

6. It is ready when the wine becomes slightly thickened.

7. Place in a serving dish and sprinkle with fresh parsley. Serve with crusty bread as a snack or as part of a tapas night.

Both the chorizo and red wine makes this dish almost alarmingly red. Be careful and do not cook in a light-colored top or use a new, white kitchen towel. you do not want to end up turning red.

All you need is love ... and chocolate! For a very special Valentine's Day

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 10 Feb 2021 11:52:00 GMT

Love and Chocolate For a Special Valentine's Day

With Valentine’s Day just around the corner, have you wondered how the connection between love and chocolates was made and how the tradition of giving chocolates on Valentine’s Day was formed?

While the history of Valentine's Day stretches back to the Roman era, the addition of chocolate as the staple fixture for the day dedicated to the celebration of love is more recent.

It was in the mid-1800s that one Richard Cadbury was looking for a way to utilise cocoa butter extracted during the making of chocolate liquor and came up with the humble chocolate bar. Previously, chocolate was an expensive item that only the wealthy were able to buy, but Cadbury was able to produce chocolate that was affordable to all. His next step was to create beautiful boxes - decorated with cupids and roses - to entice buyers, and it was these that became the must-have Valentine's Day gift of the day.

Besides the great taste and texture and the attractive wrappings, there are other reasons why chocolate is linked with Valentine’s Day.

Chocolate has been deemed an aphrodisiac since the time of the Aztecs, containing a substance that inflames desire and make the beloved one more open to romance. According to science, there might be some truth in this as recent studies show that those who eat chocolate show more desire for romance as compared to those who don't. This might be because chocolate releases brain soothing chemicals which increase energy and desire levels. Chocolate is proven to produce a natural high which can elevate mood and often equated to feeling in love.

Chocolate comes from cocoa tree which is also known as ‘Theobroma cacao’ which is a Greek way of saying ‘food for the Gods’. In the ancient Maya civilisation, for which the cacao God was sacred, the Aztecs used cacao beans as currency and as a food for only the privileged. Thus, if chocolate was deemed fit for the Gods then it had to be the perfect gift for a loved one.

It’s also a fact that chocolates have a huge physiological and emotional effect on people. Giving chocolate is not just a sign of love but also given as ways to express delight, initiate desire, expresses your apologies and rekindle friendship. Or even given just to simply uplift the mood as it’s a powerful mood enhancer.

So what better way to delight your sweetheart this Valentine's Day than with more than a box of chocolates, but rather a chocolate creation made by you to show just how much you really care?

With that in mind, here are four chocolate-themed recipes that are guaranteed to impress your loved one.

Flourless Chocolate Cake, courtesy Chef Eoin Shiell (Pretoria campus)

Ingredients:
675g dark chocolate
350g salted butter
9 eggs
Spray & Cook
Cocoa powder for dusting
Foil

Method
Preheat oven to 220°C.
Spray a cake or bread tin well with Spray & Cook and dust with the cocoa powder, making sure to cover the entire surface area of your tin.
In a bowl over a double boiler, whisk eggs over a medium to low heat until the mixture starts to take on a custard like consistency. Make sure you are whisking constantly and that the water in the pot never makes contact with the base of the bowl. Your sabayon is ready once there are no longer bubbles visible in the custard.
Strain the egg mixture through a fine mesh sieve and set aside.
Melt the chocolate and butter in a separate bowl over the double boiler, stirring occasionally.
Stream the melted chocolate mixture into the sabayon while whisking until both mixtures are well incorporated. Strain again.
Pour the mixture into your prepared tin and gently tap the tin on your counter to level out the mixture.
Place the tin in a deep tray and pour hot water that it comes to about halfway to the height of the tray.
Cover the tin with foil and bake for 10 minutes.
Remove the foil and bake for a further 5-10 ten minutes.
The cake should be set but be slightly wet in the centre, you can use a skewer to check. Remove from the water bath and allow to cool to room temperature. Cover and set in the fridge for at least 8 hours before serving.
Warm the exterior of the tin by dipping it in boiling water to help remove the cake from the tin before slicing. Use a knife dipped in hot water to slice the cake.

*Chef's Notes: This flourless cake goes well with vanilla ice cream, peanut brittle and caramelised banana, or Chantilly cream with a berry compote.

Red Velvet Chocolate Chip Cookies, courtesy Chef Lungile Makiza ( Pretoria campus)
(makes 22)

Ingredients
1½ cups all-purpose flour
2 tbs cocoa powder
1½ tsp cornstarch
½ tsp bicarb of soda
¼ tsp salt
125g unsalted butter (room temperature)
½ cup of brown sugar
¼ cup of white sugar
1 large egg
1 tsp vanilla essence
2-3 tsp red food colouring
¾ cup chocolate chips (dark, milk or white)

Method
In a large bowl, mix together the flour, cocoa powder, corn starch, bicarb and salt.
In a separate bowl, cream the butter and sugars together until light and fluffy.
Beat in the egg, vanilla and food colouring.
Add the dry ingredients to the egg mixture and mix until fully combined.
Stir in the chocolate chips
Cover the bowl with plastic wrap and refrigerate for 3 hours or overnight.
When ready to bake, preheat the oven to 180°C.
Line 2 baking trays with parchment paper.
Scoop equal size balls with a tablespoon and place in the lined tray about 5cm apart.
Bake the cookies for 7-10 minutes.
Remove from the oven, cool on the tray for about 10mins before transferring to a wire rack.

Ginger Chocolate Fudge, courtesy Pierre van Heerden (Rosebank campus)

Ingredients
115g unsalted butter, plus extra for greasing
6 pieces of ginger (in syrup)
300ml full cream milk
150g plain milk chocolate, roughly chopped
450g granulated sugar.

Method
Grease a square shallow dish. Dry the syrup off the pieces of stem ginger on kitchen paper, then chop finely.
Pour the milk into a large, heavy-based saucepan and add the chocolate, butter, and sugar. Heat gently, stirring all the time, until the chocolate and butter have melted, and the sugar has completely dissolved.
Bring to the boil and boil for about 10 – 15 minutes stirring occasionally, until a little of the mixture, when dropped into a small bowl of cold water, forms a soft ball when rolled between the fingers.
Remove the saucepan from the heat and stir in the chopped ginger. Leave to cool for 5 minutes, then beat the mixture vigorously with a wooden spoon, until thick, creamy, and grainy.
Immediately pour the mixture into the prepared dish, leave to cool, then mark into small squares. Leave the fudge until cold and set, then cut up the squares with a sharp knife.

Decadent Chocolate Truffles, courtesy Pierre van Heerden (Rosebank campus)

Ingredients
175g milk chocolate, chopped
3 tbs butter, unsalted
4 tbs icing sugar
50g ground almonds (optional)
50g grated chocolate (any kind)

Method
Melt the milk chocolate in a heatproof bowl set over a saucepan of gently simmering water.
Add the butter and stir until melted. Stir in icing sugar and the ground almonds (optional).
Leave the mixture in a cool place until firm enough to roll into balls.
Place the grated chocolate on a plate and roll the truffles in the chocolate to coat them thoroughly.
Place the truffles in paper sweet cases (mini muffin cups) and chill in the refrigerator.

International Chefs Day - celebrating a noble profession and highlighting healthy food for the Future

Tue, 20 Oct 2020 06:32:00 GMT

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International Chefs Day is commemorated annually on October 20 by Worldchefs. Since its creation by the late Chef Dr. Bill Gallagher in 2004, Worldchefs has been committed to using International Chefs Day to celebrate the noble profession, always remembering that it is the duty of chefs around the world to pass on their knowledge and culinary skills to the next generation with a sense of pride and commitment to the future. This is an obligation and a pledge fully endorsed and practiced by Capsicum Culinary Studio, South Africa's largest culinary school, with six campuses around the country (Boksburg, Cape Town, Durban, Port Elizabeth, Pretoria, Rosebank). This year’s theme for the International Chefs Day is Healthy Food for the Future, which focuses on ensuring a healthy planet for future generations, while aiming to teach children about what impact food production and consumption has on the environment. In light of this we spoke to Mark Coombe (Pretroria Campus Principal), Ewan Johnston (Chef Lecturer at Rosebank Campus), Ann Nagan (Durban Campus Principal), Beryldene Bain (PE Campus Principal) and Ashton Robertson (Chef Lecturer at Cape Town Campus) and asked them what they admire about chefs, what the think is a chef's main goal and what, for them, constitutes healthy food. What do you most admire about chefs? Coombe: Being a chef myself you have to have passion and dedication for the job. It is a tough industry and you need to have the dedication. This is what I admire about all chefs in the industry. Nagan: I admire their creativity, passion, stamina and the constant drive to never stop learning and perfecting their personal culinary skills and techniques. Bain: Their absolute sense of passion, natural creative spirit and can do attitude. They are always willing and ready to jump in and get the job done.
What do you think is a chef's main goal? Ewan: To create an experience utilising the best of the best ingredients. Acquiring as much knowledge of food as possible. Working for the best chefs around the world to become the best of the best. Robertson: To master their craft. You are never too old to learn, and 20 years into the game, I am still learning every day! Food is like fashion, it's ever changing, and if you rest on your laurels, you become stagnant, lose your passion and ultimately leave a demanding but very rewarding industry. Nothing is more rewarding than watching a client, friend or family member enjoy every mouthful of something you have created.
What for you constitutes healthy food? Coombe: Healthy food is a balanced diet of the correct amounts of nutrition that your body needs to fuel itself over a 24 hour period. The good old phrase of, “you are what you eat” is very true. You must look after your body and eat what your body tells you to eat. Ewan: All natural bright vibrant fruits and vegetables, grains and pulses. Good quality meats, poultry and fish. In adequate proportions. Good clean eating. Robertson: A balanced diet. I don’t believe in cutting out carbs or fats or oils like so many diets demand. I live by the creed that everything is good in moderation, with moderation being the key word. Nagan: For me, healthy eating a variety of foods is not about eliminating or restricting foods, but rather incorporating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy." Bain: My healthy foods include a balance of protein, fat, carbohydrates, fibre, vitamins and minerals. However, I also believe one should eat what they love in moderation and not deprive oneself of the finer things in life."
Final word to Vanessa Marquis, Chairman of the International Chefs Day Committee: “During these uncertain times, we must boost our immune systems and teach both children and adults of the benefits of healthy food, which will help in the long run to fight off any future illnesses. “We have a duty to prepare chefs worldwide to educate and prepare children for a healthier life through other means if they can’t in person – not even letting a pandemic get in the way." It's certainly a message that Gallagher would have endorsed given that he was such an inspiration to many chefs around the world and because his wisdom and knowledge lives on in the many people he supported and mentored.

Which came first, the chicken or the egg?

Fri, 09 Oct 2020 07:51:00 GMT

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While we might not be able to solve that age-old conundrum as to which came first, the chicken or the egg, we do know that in terms of recognised and celebrated food days, World Egg Day - which this year takes place on Friday, October 9 - follows World Chicken Day by a mere 24 hours.
According to the International Egg Commission, World Egg Day was established at the IEC Vienna 1996 conference when it was decided to celebrate the humble egg on the second Friday in October each year to raise awareness of the benefits of eggs and their importance in human nutrition.
Eggs are said to be one of nature’s highest quality sources of protein and contain many of the key ingredients for life. The proteins contained within eggs are highly important in the development of the brain and muscles, have a key role to play in disease prevention and contribute to general wellbeing.
World Egg Day is celebrated in different ways around the world. In 2019, some of the more creative egg-related events included the Guinness World Record for the largest scrambled egg which was made in Colombia and consisted of 59 758 eggs.The massive meal later helped feed 15 000 vulnerable people; in Croatia a theatre festival for children was organised which attracted 1 200 children and was aimed at promoting the egg as a healthy food option; in Bangladesh, the Animal Agriculture Society distributed around 10 000 boiled eggs to those with low incomes, while in Ghana celebrations took place in Kumasi and included a quiz for schools based on egg nutrition and a donation of 60 000 eggs which was donated to children's and maternity wards at a local hospital.
Other egg-related acheivements in the Guinness Book of Records include:
· The heaviest egg, which weighed 454g and had a double yolk and double shell and was laid by a White Leghorn in New Jersey, US in 1956. (A normal chicken egg weighs between 50 and 70g.) · In June of this year, clearly bored with lockdown, a man living in Malaysia was awarded a Guinness World Record for his unusual accomplishment of stacking three eggs vertically and getting them to stay there for five seconds. · The highest number of eggs laid by a chicken is 371 eggs in 364 days. The usual rate is between 260 and 280.
According to the South African Poultry Association, the per capita consumption of eggs for the country in 2017 was 128.2 eggs per person, which placed South Africa well below the rest of the world. Mexico and Japan lead the way with per capita consumptions of 371 and 331 eggs respectively.
Nevertheless, eggs remain a popular item on most South African breakfast menu - whether scrambled, fried, boiled, poached or turned into an omelette - and they are an essential ingredient in many recipes for baked goods. Indeed, eggs play an important role in everything from cakes and cookies to meringues and pastry cream as they create structure and stability within a batter, help thicken and emulsify sauces and custards, add moisture to pastries and can even act as glue or glaze. As simple as it is to cook an egg, there are a number of handy tips that everyone should know in order to create the perfect result. We asked the chefs from Capsicum Culinary Studio to share their best egg secrets and here's what they had to say:
· Always crack your eggs into a small bowl before adding them to the pan. When you crack eggs directly into the pan, you risk getting shell fragments in your eggs. Also, by cracking eggs into a bowl first means your eggs cook evenly and you can control exactly where in the pan you want your eggs to land. · When frying eggs always cook them over a low heat to prevent them from going brown and becoming tough. · For scrambled eggs, pass them through a fine mesh strainer before adding them to the pan and always use butter rather than oil for a fluffier end result. · Always take your eggs off the heat before they're done cooking as they will continue to cook even when not on direct heat. · When poaching eggs, always crack them into a small bowl before adding them into the boiling water. This will prevent the egg from going everywhere and allow you to gently transfer them into the water. Using fresh eggs also helps them keep their shape and stay nice and round. · Also, when poaching eggs, pre-boil them in their shells for 10-20 seconds beforehand to firm up the whites and keep them perfectly shaped. · Peel boiled eggs under cold, running water and always start peeling them from the air pocket, which is located at the bottom of the egg where a tiny bubble of air is trapped. Peeling it from there prevents you from tearing the egg apart. · If you store your eggs in the fridge, always take them out an hour or so before using them for cooking or baking so they are at room temperature. · Did you know you can also bake eggs? Here's a simple recipe: Set your oven to 180°C, grease a muffin tray with non-stick cooking spray, crack your eggs into each muffin space, add a little salt and pepper and bake for about 15 minutes. For the complete breakfast, line each muffin cup with a rasher of bacon or two before adding the egg. Cut a cherry tomato in half and pop it on the top and hey presto - bacon, eggs and tomato!
Finally, did you know that there's no difference between brown and white eggs? White eggs are laid by hens with white feathers and brown eggs are laid by brown or red hens. There's no discernible difference in taste or quality. The only real difference is the price, as brown eggs will sometimes cost you a bit extra because some people believe they're more natural. They're not! For truly natural eggs, you have to go organic.

Summertime and the pasta's easy ... 10 no-cook pasta sauces for summer

Tue, 06 Oct 2020 08:06:00 GMT

Summer is here! And while we pack away our winter clothes and our electric blankets, it's also time to rethink our weekly meals and what to make to replace those hearty dishes, such as oxtails, stews and curries, that are so satisfying and comforting in the colder months.
Summer also means spending as much time outdoors as possible, and who wants to slave in the kitchen for hours while friends and family are outside splashing around in the pool or enjoying sundowners.
One of the simplest, yet most delicious lunches or dinners to have during the hot months are simple, quick-to-make pasta dishes that also take advantage of no-cook sauces, which means the least amount of time spent working over a hot stove.
We asked some of the chefs who lecture at the six Capsicum Culinary Studios campuses across South Africa for their favourites and we were inundated with recipes, so we chose the 10 best, a couple of which are also ideal for vegans and vegetarians. Here they are:
· Marinated Tomato : In a large bowl, salt halved cherry tomatoes and mix with olive oil, crushed garlic and whole basil sprigs, and let sit at room temperature for an hour or two. Toss into pasta just before serving. · Blanched and Raw Peas with Mozzarella: Cook the pasta according to package instructions. In the last few minutes of cooking, toss in thinly sliced snap peas and a handful of frozen peas. Meanwhile, in a large bowl, combine more raw, thinly sliced snap peas, salt, pepper, olive oil, cubes of room-temperature mozzarella and crushed chilli flakes. Garnish the finished dish with fresh herbs and serve. · Chicken with Tomatoes and Feta: Chop cooked skinless, boneless chicken breasts into bite-size pieces and toss with halved cherry tomatoes and cubes of feta cheese. In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, crushed garlic, Dijon mustard and a pinch of salt and pepper. When pasta is cooked, add chicken, tomatoes and feta and mix into pasta. Add dressing just before serving and toss to coat all ingredients. Garnish with fresh basil leaves. · Yogurt with Feta and Green Olives: In a large bowl, mash crumbled feta and Greek yogurt with a fork. Season with salt and pepper. If it’s too thick, add olive oil to thin, and toss in halved, pitted green olives and fresh dill or mint. Toss into the pasta. · Goat's Cheese and Zucchini: Grate zucchini on the large holes of a box grater. Transfer to a colander, and add salt. Let the juices drain while the pasta cooks. In a large bowl, stir together the zucchini and goat cheese. Sprinkle with za’atar (a mix of dried oregano, sumac, sesame seeds, marjoram and thyme and available at leading supermarkets) · Ricotta and Lemon: This no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon added. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling or stir in fresh rocket or watercress with the sauce · Spicy Pesto: Make pesto, but swap the basil for rocket and add finely chopped jalapeño or serrano chilli. Toss into the pasta once cooked. You can add shavings of Parmesan or pecorino before serving. · Salami and Black Pepper: Combine thin slices of salami in olive oil, lemon zest, grated garlic and lots of coarsely ground black pepper. Add finely grated pecorino or Parmesan cheese and lemon juice, and toss with the pasta. · Crushed Walnuts and Anchovy: Use a food processor or mortar and pestle to crush toasted walnuts with garlic and anchovy fillets. Combine with olive oil, finely grated Parmesan and lemon zest. Add lemon juice to taste. Garnish with fresh basil leaves. · Tomato and Tuna: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter and leave at room temperature for an hour or two. When the pasta is just cooked, toss it all together with a handful of grated Parmesan and a can of drained tuna.
Tips for cooking the perfect pasta · Don't put oil in your water or on your pasta as it will cause the sauce to slide off the noodles rather than stick to them. · Use at least three litres of water to every 250g of pasta so that as the pasta begins to cook and expand there is still plenty of room for the noodles to move freely · Salting the water is your only opportunity to season the pasta itself. Add at least 1 tablespoon of salt to every three litres of water. · Bring water to a rapid boil before adding the pasta. Noodles that are added too soon will be soggy and improperly cooked. · As soon as you drop your pasta in the water, stir it as this prevents the pasta from sticking together, or to the bottom of the pot. · Cooking times vary for different pastas so boil the pasta according to the instructions on the packet. A minute before it should be done, remove a piece and taste it. If the pasta is mildly chewy but doesn't stick in your teeth, it is done. If the pasta seems a little hard cook for another minute and test it again. · Before you drain save a cup of the cooking water and reserve for your sauce. This helps the sauce adhere better to the pasta and also adds richness and flavour. · Drain your pasta enough to remove most of the water, but don’t let drained pasta sit because as it cools, the starches will firm up and the pasta will clump. · Add pasta to the sauce - not the other way around. Keep the sauce warm in a large, wide saucepan and add the noodles to immediately after draining.

South African chef jetting off to Switzerland to further her culinary adventure.

Wed, 30 Sep 2020 14:10:00 GMT

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Nthabeleng Meso who hails from Aliwal North in the Eastern Cape, and currently works as a commis chef at the acclaimed Top 10 South African restaurant The Greenhouse in Constantia, Cape Town, will soon be fulfilling a lifelong dream and jetting off to Switzerland to further her studies towards a Bachelor’s Degree in Culinary Arts.
Meso, 35, a student of the Capsicum Culinary School in Cape Town, joined The Greenhouse team as part of Capsicum's trainee programme, but both executive chef Pete Templehoff and head chef, Ashley Moss, were so impressed with her talent and drive they offered Meso full time employment. Says Meso: "While I have completed my training hours, I still need to write my final City and Guild’s exams at Capsicum to fully complete my Diploma in Food Preparation and Cooking to be a qualified chef. "That will be sometime in June, and then in early October I head off to the Culinary Arts Academy at the Le Bouveret campus on the shores of Lake Geneva." Meso is excited to be studying in Europe and says she will also spend some time travelling around the continent to experience the different foods, various cultures and other ways of cooking. "I will also use the opportunity to share and educate European chefs about my own country’s food culture," she says. Meso's ultimate goal is to open and run her own restaurant, using home-grown ingredients and she reveals that her dream would be to host a table where her guests would include Basetsane Kumalo, Oprah Winfrey, Venus and Serena Williams, Martha Stewart and Helen Zille. Dreams sometimes do come true, so watch this space ....

The Wright time to bring cultural cuisine back into mainstream dining.

Tue, 29 Sep 2020 05:22:00 GMT

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Bradley Wright is a chef lecturer at Capsicum Culinary Studio's Durban campus.
Durban born and bred Wright - he attended St Henry’s Marist Brothers College and currently lives in Durban North - joined Capsicum in February this year after his tenure as an executive chef at Old Town Italy.
He trained at the world-renowned Royal Hotel from 2003 to 2005 and went on to work at various establishments around the world including stints in the US, Oman and Dubai.
Wright explains where his passion in food began: “My interest started at a very young age watching my gran and mom cook and I would always help out. When I finished school, I wanted to learn more about the craft. My time at the Royal Hotel helped me confirm my passion for food. I fell in love with the teamwork, the food and the thrill of a busy kitchen. It drove me to push myself to get better.”
He reveals what Heritage Day means to him and shares the recipe for one of his favourite braai side dishes.
Do you know how you will be spending Heritage Day? I will start the day with an early morning cycle or surf. One thing I realised while traveling around the world is the amazing nature we have in South Africa. In Durban it is warm and easy-going so you can spend a lot of time experiencing what the city has to offer. I will spend the rest of the day clearing my mind and relaxing with family and friends. An afternoon braai has become the order of the day and something of a tradition so that's what I will be enjoying.
What does the day mean to you? It gives us all the opportunity to think about what we can be grateful for in our amazing country. From great food to the amazing outdoors as well as to the people who are always friendly and smiling no matter how hard times are. It is truly a day we can all just be thankful for what we have.
How do you define South African cuisine? It is a mixing pot of old and new! Local and international food coming together due to our heritage that spans three continents - Europe, Africa and Asia - all brought together.
What is your perfect Heritage Day meal? A braai on the beach. Ice cold beers enjoyed with boerewors, steak (rib eye is my preferred cut), lamb chops, curry beans, pap, corn on the cob with chilli butter, fire roasted butternut stuffed with cream cheese, chilli and fresh herbs and Chakalaka.
What are your three favourite South African dishes and why? Firstly, Peppermint Crisp Tart – quintessentially South Africa. Then a Mutton bunny chow – there is nowhere in South Africa you can get a Durban Bunny like you can in Durban. You must go to the cheapest looking place with plastic table cloths. Having a bunny chow with a Coke is a must; it is rustic and tells a huge story about our heritage in Durban. And lastly, Oxtail Potjie – there's nothing better on a cold winters’ day especially when enjoyed with a glass of Merlot. It is also a great meal to make, while on a safari with family and friends, when getting back to the lodge after a long afternoon game drive.
Are there any South African dishes that have fallen out of favour that you would like to see make a comeback? Bobotie. You don't hear or see it that often anymore, at least not in Durban.
Anything else you would like to add? I feel that often a lot of restaurants do not include our heritage dishes on their menus. With the new generation of chefs coming out of Capsicum, they should look at combining the old with the new, bringing our cultural cuisine into the mainstream and combining international with local trends instead of sticking to what is seen to be the norm at the moment.
Wright shares one of his favourite Heritage Day recipe. "This dish is a great addition to your braai, and along with baked potatoes, proves that vegetables can be just as good and important as meat," he says.
Fire roasted butternut stuffed with cream cheese, chilli and fresh herbs
Ingredients
1 large butternut Tinfoil 250g smooth cream cheese 1 red chilli de-seeded (leave the seeds in if you like it hot or add more chilli) Fresh coriander, de-stemmed and roughly chopped Fresh Italian flat leaf parsley, de-stemmed and roughly chopped Fresh basil, roughly chopped Fresh chives, roughly chopped 20g garlic paste (make fresh paste using garlic and salt using your knife to smooth it out) Salt Freshly cracked black pepper 20ml extra virgin olive oil Rocket 20g parmesan shavings 100g toasted walnuts
Method
In a bowl add cream cheese, chilli, coriander, parsley, basil, chives, garlic, salt and pepper. Mix well until combined Cut butternut lengthways in equal halves Remove seeds and hair from the butternut. Once cleaned, scoop a small amount of butternut flesh out and finely chop Add finely chopped flesh to cream cheese mixture and mix well. Add mixture into the hole that you made in the butternut and place the other half of the butternut on top Cover completely with tinfoil. Cook directly on the coals until butternut is soft (about 45-60 mins depending on the size of your butternut and how hot your coals are). Once cooked, remove foil and cut up into even pieces as desired. Serve on a bed of rocket drizzled with extra virgin olive oil, parmesan shavings and toasted walnuts.

Celebrating Heritage Day, Setswana style.

Thu, 24 Sep 2020 15:49:00 GMT

Lungile Makiza is a chef lecturer at Capsicum Culinary Studio's Pretoria campus.
She reveals what Heritage Day means to her and shares the recipe for one of her favourite Heritage Day dishes, tshotlo which is a Setswana delicacy.
Do you know how you will be spending Heritage Day? I will be at home with my husband and children. Our menu for the day will depend on the weather although I would really like to have tripe with umnqushu (samp and beans).
What does the day mean to you? It’s that one day in the year where we all hype our heritage and show off our beautiful cultures. It is an exciting day that gets people together, great outfits are worn and we all eat amazing food that is reflective of our different cultures.
How do you define South African cuisine? South African cuisine is a mixture of flavours that is as diverse as our dialects. From your Malay-influenced Cape cuisine to the more traditional mellow flavours of the Eastern Cape and Free State to the spicy Indian flavours of Durban. We’re all so diverse and it’s quite amazing.
What would be your perfect Heritage Day meal and who would you share it with? My Heritage Day meal would be tripe with samp and beans. Or I would make tshotlo, a Setswana delicacy, accompanied by steamed bread.
What are your favourite three South African dishes and why? As you have probably gathered, I absolutely love tripe. I could have it every week. I also love maotwana a kgogo (chicken feet) served with pap as well as sago pudding.
Tshohlo
Ingredients: 1kg beef, bone-in (I use chuck shoulder) 2 tsp salt ¼ tsp black pepper 4 bay leaves Beef stock, enough to cover the meat Tomato puree 3 cloves of garlic 2 tsp fresh ginger
Method: 1. Season the meat with salt and pepper. 2. Place in in an oven proof pot; pour stock over the meat and add bay leaves. Cook in the oven for 2-3 hours 3. Check on the meat after 2½ hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time. The aim is to make sure it is tender and falling from the bone. 4. When cooked, remove the meat from the oven. 5. Serve with pap or with dombolo (steamed bread)

Why this will be a very special Heritage Day for Chef Lerato.

Mon, 21 Sep 2020 08:32:00 GMT

Why this will be a very special Heritage Day for Chef Lerato.

Lerato Panyane from Springs is a chef lecturer at Capsicum Culinary Studio’s Boksburg campus.

Panyane will be celebrating her Basotho culture this Heritage Day and having lunch with her beloved gogo who she hasn’t seen for the past six months.

She shares with us what will be on the menu and her recipe for steamed bread.

Where will you be spending Heritage Day?

With my family at my grandmother’s house. I can’t wait for this as we haven’t seen her since March this year – a whole six months.

What does the day mean to you?

It means embracing and learning about our different cultures – where we come from, the food we eat and the clothes we wear; the history behind it all.

How do you define South African cuisine?

Food that our forefathers ate and we grew up eating and were taught to cook. Meat, grains and pulses. It is a fusion of the melting pot of different people and cultures that make up our nation.

What would be your perfect Heritage Day meal; why, and who would you share it with?

It is the food that my grandmother cooks for the entire family each year when we get together on Heritage Day and it’s extra special this year as the Covid lockdown has kept us apart.

Starter: Dipabi (Toasted ground mielies mixed with sugar and salt)

Mains: Malamohodu (tripe) served with pap and moroho (spinach)

Dessert: Leqai (which is an African beer)

Once again, we will gather and eat her food and she will also teach us about her culture and customs and tell us stories of her early years.

What are your favourite three South African dishes and why?

Lamb stew - with steamed bread to mop of the juices. This is the first dish I learned how to make when I was still a young girl.

Chicken Curry, which reminds me of my late aunt who made the best chicken curry I have ever eaten. I have tried to recreate it a number of times but it isn’t the same.

Samp and beans, the Xhosa dish called umqoshu, which you will find at any black communities’ celebrations or events.

CHEF LERATO'S STEAMED BREAD

Ingredients

480g cake flour

240g mealie meal

10ml salt

10ml sugar

10g dry yeast

750ml lukewarm water

Method

Mix all the dry ingredients together.

Add the lukewarm water and mix to a soft dough. Knead until the dough is smooth and elastic.

Place the dough down, form into a round and cover it with greased plastic wrap and leave to rest for 10 minutes.

Knock the dough down, form again into a round and place it into a greased round dish.

Knot a cloth around the bowl and place it into a pot of boiling water. Place the lid onto the pot and allow it to boil gently for one hour or until cooked.

Check by using a knife or toothpick and poke in the middle to see if it’s cooked.

Then serve and enjoy with any meat or poultry stew.

Two South Africans celebrating Heritage Day in Portugal ... with coffee, cinnamon cookies and milk tart

Fri, 18 Sep 2020 10:15:00 GMT

Two South Africans celebrating Heritage Day in Portugal... with coffee, cinnamon cookies and milk tart.

There are two South Africans making a name for themselves in Lisbon, Portugal – one is brewing some of the best coffee in town while the other is baking sought after cakes and cookies for hungry customers. And despite their very different backgrounds, the two young men not only work together but are the firmest of friends.

Nqobile Bright Mbambo, who comes from Umlazi in KwaZulu Natal, and Hendrik Pretorius who hals from Heidelberg in Gauteng are both employed at Simpli, one of the most popular coffee and pastry shops in Lisbon. Locals and visitors have awarded the venue five stars on Trip Advisor and rave about the freshly roasted coffee and the cookies, cakes and other pastries that are made on the premises several times a day.

Mbambo (28) started working in the hospitality industry in 2012, first as a waiter at Nino's Restaurant before joining TriBeCa Coffee and working as a barista in restaurants in both the Westville and Windermere Centres and later at Love Coffee in Morningside. In 2018 he got his big break and was offered a job in Istanbul, working for Espressolab, Turkey's most innovative coffee chain. A year later he moved to Lisbon to take up the position of head barista and quality control at Simpli.

Pretorius (26) is the cafe's pastry chef and studied and honed his craft at Capsicum Culinary Studio's Pretoria campus in 2017 before taking up a position in Dubai, first at a newly opened Japanese concept restaurant called Kyo Café and Lounge and then at the Renaissance Hotel's Morimoto Restaurant. Two years later he was offered the job of pastry chef at Simpli, where he has been baking pastries for satisfied customers ever since.

Put two South Africans together in a foreign country and they are bound to become close friends, which is what can be said of Mbambo and Pretorius. In addition to working side by side six days a week, the two also socialise outside of work along with locals whom they have met and expats who have made the city their home.

The duo are also planning on writing a cook book together, one which will be around pairing coffee and coffee-flavoured beverages with cakes and desserts.

So are they planning to celebrate Heritage Day and how?

“After work, we'll get together with some of our South African friends - including King, a DJ who comes from Joburg, and Musi who is from Durban - and go somewhere for a nice simple dinner,” says Pretorius. “Later, we'll head back to my place for coffee, courtesy of Mr Bright (my nickname for him), and tuck into my favourite cinnamon cookies - which I learned to make from my Mom - as well as a milk tart, both of which I will have baked earlier in the day.”

Adds Mbambo: “We'll have a good laugh, toast all our friends and family back home, reminisce about old times and then get some sleep as we both have an early morning start!”

Hendrik Pretorius' Cinnamon Cookies (makes 35)

Ingredients

250g butter

300g sugar

2 eggs.

375g flour

10ml cream of tartar

5ml bicarbonate of soda

2ml salt

40g cinnamon powder

For the cinnamon sugar

100g sugar

20g cinnamon powder

Method

Cream the butter with the sugar. Add the eggs and mix together

Sieve together the flour, cream of tartar, bicarbonate powder and 40g of the cinnamon powder

Mix the egg mixture with the flour mixture

Let the mixture rest overnight

Preheat the oven to 180°C and prepare a baking tray with baking paper

Mix the sugar and cinnamon together to make the cinnamon sugar

Divide the dough in balls of 30g each and roll them into the cinnamon and sugar mix and press them down slightly on the baking tray

Bake for 15-20 minutes until they are slightly crispy on the bottom

Forward to matric finals: Getting your head in the game, in a game changer year

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 14 Sep 2020 09:26:00 GMT

Forward to matric finals: Getting your head in the game, in a game changer year

The clock is ticking for an estimated 1.1 million Matrics from the Class of 2020, who will sit for their final exams in two months’ time after arguably the most challenging year they would have faced during their school careers.

With uncertainty still lingering about much of what is to come, these students now have to ensure they get in the right frame of mind to perform to the best of their ability despite the unprecedented circumstances and novel logistical arrangements they will face, an education expert says.

“Learners must now take stock of where they are academically, and determine what ground still needs to be covered so that they are fully prepared,” says Wonga Ntshinga, Senior Head of Programme: Faculty of ICT at The Independent Institute of Education, SA’s largest and most accredited private higher education institution.

“On top of this, they need to work through any concerns around the rest of the year, exam logistics, and their future plans so that they can put aside those issues causing anxiety and focus solely on their revision,” he says.

Ntshinga says while this year’s Matrics face additional stressors on top of the regular challenges associated with Matric finals, they should know that there are more additional resources than ever before to ensure they complete their final year of school as well as possible.

“Now is the time to assess your performance to date – possibly based on your preliminary exams if your school wrote them – and see how much ground you still need to cover before exams start. And very importantly, learners need to draw up a comprehensive study schedule and stick to it. Don’t just get up every morning and wing it. You have to keep track every day to ensure you stay on schedule, and if you are not, you need to adapt your approach.”

Ntshinga says Matrics need to come to terms with the fact that things will feel strange in the exam room, so that they are fully prepared and not distracted by the logistics, such as writing while wearing a mask.

“Taking control now for your own performance is the most powerful approach to take. And remember that there are many people and organisations out there from where you can obtain additional support if you need it. By claiming your focus, you can and will make a positive difference to your results,” he says.

It is also worth remembering that the way learning happens now is the way it is likely to be for some time still.

“Even when going into higher education next year, there is likely to still be restrictions and safety precautions in place, so don’t waste precious energy fretting about the unusual nature of things, and rather embrace the situation and hone your independent learning skills.”

Ntshinga says learners can access additional help and resources quite easily in the following places:

• WEBSITES OF PROVINCIAL AND NATIONAL EDUCATION DEPARTMENTS

“There are some excellent resources available in the public sector, including study and revision advice, past papers, exam dates and concept lists for specific subjects. Remember that it doesn’t matter where you live, you can access the advice on the websites of other provincial departments as well.”

• HIGHER EDUCATION INSTITUTIONS

“Institutions such as The IIE’s Varsity College, Rosebank College and IIE MSA have gone all out to ensure they provide additional assistance to Matrics, such as through bootcamps, subject revision, past paper provision and so forth. Contact an institution near you to hear about any additional Matric support they provide, or follow them on social media to receive regular updates and support.”

• GENERAL ONLINE RESOURCES

“There is a wealth of advice freely available on the internet that can help you with your studies. Just be sure to access information from a reputable and credible source.”

Ntshinga says that while everyone must remain vigilant about the virus by maintaining the necessary social distancing and safety protocols, learners must push on with positivity and work toward the future.

“Everyone is aware of the unique challenges facing this year’s Matrics, so it is important not to panic but rather to exert control within your sphere of influence – your own mindset. Even though the current circumstances are difficult, there is a wealth of support available, and even if you are not yet on track, you have enough time if you start right now to make a success of your final year.”

Samp(ting) for all occasions

Thu, 03 Sep 2020 12:20:00 GMT

Samp(ting) for all occasions

Samp – the dried corn kernels that have become a staple of the South African diet – has its origins in America.

According to Alice Morse Earle in the book Customs and Fashions in Old New England, it is believed that the word “samp” comes from the Native American word for the grain, “naussamp”, which the English colonists called “samp”. As South Africa was also once a British colony, it is likely that the word travelled to this country’s shores.

Samp and beans is a traditional dish of many of the people of South Africa and is called umngqusho by the Xhosa people and isistambu by the Zulu people. Samp and beans was also a favourite of the late Nelson Mandela.

You can eat your samp simply or give it a modern twist. We got some Capsicum Culinary Studio lecturers to come up with some ideas:

Samp

Pre-soak the samp (or the samp and beans) in overnight in water. Bring water to the boil (you can add stock for more flavour), add samp and cook until tender (90minutes to two hours). Check regularly and ensure water does not boil away. Drain and season. You can then add butter or olive oil.

Curried samp

Fry one chopped onion in a tablespoon of oil, add crushed garlic and one tablespoon of curry powder of your choice. Add the beans and toss until they are coated.

Samp with pesto

Once you samp is tender and drained, add 2 to 3TBL (or to taste) of readymade pesto. Stir until its incorporated and decorate with parmesan shavings and torn basil leaves.

Sharing The Squared Experience with two dynamic female chefs

Wed, 02 Sep 2020 10:21:00 GMT

Sharing The Squared Experience with two dynamic female chefs When food meets the plate, it creates a sound that dances on the palate...

Pretoria born and raised Charmaine Lehabe and her partner Thandeka Nhlapo, who hails from Johannesburg, are two talented young women destined for big things in the culinary world.

Lehabe (25) and Nhlapo (22), both graduates from Capsicum Culinary Studio’s Pretoria campus, are founders of the recently established The Squared Experience, a private fine dining company that has been making waves in the capital city.

The two women became instant friends when they started studying at Capsicum in 2018 and spent all their free time discussing and planning a business that they could run together after they graduated.

Says Lehabe: “I already had a background in the industry, starting my career as a Commis Chef at ASH Restaurant in Cape Town (which later became Riverine Rabbit), but I wanted to seal the deal with a qualification to further myself and get more knowledge and experience.”

For Nhlapo, who had worked in various kitchens during her school holidays, enrolling at Capsicum was a spur of the moment decision, suggested by her father since she loved cooking and because the course was affordable.

Both women completed their Diploma in Food Preparation & Cooking at as well as a wine tasting certificate and admit that, although it was hard work, they enjoyed every moment of it, especially since their Capsicum mentor “Chef Eoin Shiell is the best lecturer a student could ask for”.

After graduating, Lehabe and Nhlapo, both fans of fine dining and molecular gastronomy, set their plans in motion and started The Squared Experience, offering a private fine dining service to individuals and companies keen to impress their guests with a gastronomic experience.

“Our motto is: ‘When food meets the plate, it creates a sound that dances on the palate’, so we try and offer something uniquely delicious that will not only be enjoyed there and then but also talked about weeks afterwards,” explains Lehabe.

Starters include Burrata Caprese Salad (burrata sphere, tomato jam, basil tuile, dehydrated onions, tomato skins and balsamic dressing) a Lemon & Herb Chicken for mains (herb pasta, chicken, poultry crackling, lemon chilli butter aioli and ginger foam) and a Rooibos & Lavender Creme Brûlée to round things off (served with rooibos caviar, a thyme sugar disc, dehydrated orange slices and honey crumble).

So what is it like working together?

“It's amazing,” says Lehabe, “Somehow we always have the same thoughts when it comes to the food and the plating of it. We bring different strengths to the table which always works out and we are both perfectionists in our craft. We are always willing to learn more and try out new things and we are both business oriented which is really useful.”

If there are any differences in the two women it may be in their personal tastes so we put a few questions to them separately to see what they came up with:

What three things are always in your fridge at home?

Lehabe: Micro herbs, chicken, tomatoes.

Nhlapo: Fresh herbs, garlic and bacon

If you had to prepare a meal for five people what would it be and who would you invite?

Lehabe: I’d make mogodu (tripe), pig trotters and chicken feet and turn it into a fine dining meal, something the guests wouldn’t expect. I want to put South African food on the map and get it well known and appreciated, just as is the case with French, Italian or Asian cuisine. As far as guests go, I would invite Chef Eoin Shiell (although he would dislike the tripe), Chef Ash Heeger, Chef Luke Dale Roberts, Chef JT Mulry and Chef Vusi Ndlovu.

Nhlapo: I would make my black and blue dessert which has a squid ink espuma sponge, a black sesame tile, black salt and blue lavender ice cream with a blueberry crème patisserie, and I'd share it with Heston Blumenthal, Gordon Ramsay, Rihanna, Kylie Jenner and Kim Kardashian West.

What do you not like to eat?

Lehabe: I don't like beetroot and pumpkin. I know they are great vegetables but they're not for me. I am also allergic to some nuts, especially hazelnuts.

Nhlapo: I am not a big fan of coconut.

But while there certainly are a few things that set them apart, the relationship between the two women is as real and as strong as ever and recently Lehabe and Nhlapo got engaged and plan to tie the knot soon. No doubt they'll have more than a hand in the catering for their big day, but one thing is certain, the guests are going to have a meal that will be talked about for years to come!

From Kloof to King's Cross ... The rise a of KZN's Isla Rechner

Thu, 20 Aug 2020 08:08:00 GMT

From Kloof to King's Cross... The rise of KZN's Isla Rechner

At the age of three, Isla Rechner was obsessed with a cooking show that featured a "lovely woman with a broad Scottish accent."

So it's not surprising that 31 years later she is the Group Pastry Chef for all four branches of celebrity chef Bill Granger's Grange & Co restaurants located across London.

"I started dabbling in the kitchen, gaining more confidence with each passing year. In my teens and through my 20s back in South Africa I hosted many a dinner party, testing out recipes on my fantastic friends and family.," she says.

Although she's far from Kloof in KZN where she grew up, Rechner still refers to herself as a "proud Kloofian" and confesses that Shongweni Farmers Market is always one of the first places she visits whenever she returns home for a holiday. It was there that Rechner ran a little pastry stall, after studying her craft - first at 1000 Hills Chef's School in Botha Hill followed by a patisserie diploma under Chef Eric Beruiller at Capsicum Culinary Studio's Durban campus.

In 2013 with the itch to travel too strong to resist, Rechner made the big move to London working first at one of acclaimed chef Yotam Ottolenghi's eateries, before being hired as a pastry chef at the King's Cross branch of Granger & Co. Rechner has since become the Group Pastry Chef for all four branches, a role which she says she "utterly relishes".

We managed to tear Rechner away from her hectic schedule to ask her a few questions:

You are currently looking for recent Capsicum graduates to join your team. Tell us a bit about this.

As well as being the Group Pastry Chef at Granger & Co, I also assist in recruitment. Being a Capsicum alumni, I know graduates have had hard work and attention to detail instilled in them, which is vital qualities for chefs to have in our fast-paced kitchens.

Why do you think so many Capsicum alumni have been so successful?

I think that Capsicum sets up their training in way that ensures that students receive a holistic look into the industry. As well as the practical side of things, Capsicum also focuses on the theory of food. Once you have a strong foundation you can build on it with every experience making you a better chef. I think Capsicum alumni have a strong work ethic and good teamwork ethos hence why there are so many successful graduates.

What advice do you have for anyone wanting to make a career in the hospitality industry?

Be a culinary sponge. Read as much material you can lay your hands on regarding food. Also delve into cuisine that is totally different to what you are used to. Travel will also help with that because as you immerse yourself in different cultures, food is inevitably tied in with it and you will be become a more rounded chef. Also prepare for hard work! If you love it, it doesn’t really feel like work but sometime you can have long shifts and that can be very tiring. I think the industry is really striving for more balanced hours but it will never be a career that will be a 9 to 5 from Monday to Friday.

Would you recommend cheffing and the food industry as a career?

I would whole heartedly recommend this as a career. Even after working in the industry for over a decade it is never dull. Chefs are an eclectic lot that you probably wouldn’t meet in your everyday. Also, the creativity and fast pace of a kitchen can be quite addictive. And of course there's the food ...

Who has been your greatest mentor and why?

I have had my fair share of really great mentors. First being my pastry lecturer, Eric Beruiller. He is a gregarious Frenchman that really took me under his pastry wing, teaching and nurturing my talent. Second would have to be my first head chef at Granger & Co, Mark Welch. I never had really experienced the fast pace of a service kitchen until I started working for him. He assisted me with my ability to lead and how to cope while still keeping a happy demeanour. And he became a great friend.

What three famous chefs do you follow and why?

First and foremost, it has to be Raymond Blanc. I just love his passion and also sense of humour. You can see he really loves what he does. Closer to home it has to be Jackie Cameron. She is so passionate about local South African produce which I find inspiring.

Last and certainly not least is Bill Granger with whom I have worked in his restaurants for quite a few years now

What are three latest food trends?

I think food trends are still in the same vein of sustainability; veganism is the fastest growing food trend globally; and I think pastry will start becoming mindful of reduced sugars and unconventional flours.

Do you still watch food shows on TV?

I am utterly obsessed with Ina Garten’s Barefoot Contessa and I quite enjoyThe Great British Bake Off for its sense of fun.

Where do you see yourself in five years?

Down the track I would like to carry on educating myself more about food as you can always learn more. Before becoming a chef, I studied journalism, so marrying both skills at some point would be great.

Sera von Gericke – Starting a new food career in her 30s

Wed, 19 Aug 2020 08:45:00 GMT

Sera von Gericke – Starting a new food career in her 30s

Not all students from Capsicum Culinary Studio graduate and find themselves working a full-time job in a hotel or kitchen. Some graduates leave and set up their own companies having learned a lot about, and encouraged to embrace, entrepreneurship.

One such alumni from the country's largest culinary school is Sera von Gericke who owns and runs Tulbagh 55, a successful Kempton Park-based events and wedding venue.

Von Gericke's love of food only began in her 30s when it fell to her to entertain and cook for the foreign guests visiting the family business, a global railway engineering firm, for which she worked.

Says Von Gericke: “After a while I realised I loved to feed people and would rather be in the kitchen than at the table. I was only concerned with what was served and people’s reactions to it.”

Although stressful, she found she absolutely loved doing it.

“It was the best feeling in the world when someone asked me for a recipe or could not get over how good a dish was and begged me to tell them how I did it.”

It became Von Gericke's passion and mission to create and inspire so in 2016 she decided to open a small cooking school and, at the same time, take a night course at the Capsicum Boksburg campus.

“My decision to go to Capsicum was so that I could ensure that what I was teaching my students was correct. Initially, I only wanted to do a certificate course but Chef Nico Lombard, the previous principal said I had too much experience and I need to aim higher, so I enrolled for a Level 2 Diploma in Food Preparation and Culinary Arts. Once I completed my diploma and qualified, my life changed dramatically.”

Von Gericke admits that although she loved the course, she found it tough going at times.

“It was the most exciting time of my life that I never want it to be over again! People have a misconception of what it is to be a chef; it’s not as glamorous as it looks, it’s extremely hard work and you will not make it if you are not dedicated and strong mentally and physically.

“Night school cooking was great, I loved learning all the new techniques, but hated the cleaning up. One of my lecturers, Chef Werner was amazing, but I had to earn his respect first. Once I showed him how serious I was, he guided me all the way, he was a true mentor and I still speak to him today and follow his career.”

Von Gericke, who lives with her family in Glen Marais in Kempton Park, also had to juggle home life, and says: “It was a challenge to complete all the assignments as I also had a full-time job, kids, a home to run and all of life’s challenges. But my husband really helped me by taking care of the kids and the house while I studied.”

Driving home from night school in the early hours of the morning every day, Von Gericke would pass an empty house that had once been the offices for the family business but had stood vacant for almost 12 years. Slowly an idea started forming in her head to turn the property into a venue which could be hired out for special occasions.

Flash forward three years and the abandoned house is now known in the area as 55 Tulbagh, a venue that has hosted many successful events from baby showers to birthday parties and weddings.

Not one to take a breather, Von Gericke organises her own events if she doesn’t have anything booked and to date has had sold-out Italian-themed dinners, a number of popular German evenings as well as well-attended quiz nights.

“We recently opened a boutique coffee shop and have just finished building another area that can accommodate wedding ceremonies or private dinners, while future plans include a fine dining evening restaurant and a craft beer brewery.”

We did manage to get Von Gericke to sit down long enough to answer some quick-fire questions:

Name three things that are always in your fridge.

Real butter (please do not bring margarine near me) as well as all kinds of cheese and fresh salad leaves.

What is your favourite kitchen appliance or utensil?

My super sharp chef’s knife (I remember so many cuts from chef school days).

What would be on the menu for your last meal?

Sticky ribs or salmon with teriyaki sauce for mains followed by something with chocolate.

What do you not eat?

Coconut and offal

What chefs do you admire?

Nigella Lawson, because she cooks full fat; Gordon Ramsay, because he worked hard to get where he is; Mary Berry, because of her no fail old school style simplicity; Jan Hendrik van der Westhuizen, making SA proud; Neill Anthony, because he is so organised and fast and Siba Mtongana for her awesome recipes and vibrant colours.

If you could cook for five famous people dead or alive who would they be and what would you make?

• Nelson Mandela - lamb shank soup, hearty and homely

• Mahatma Ghandi - my couscous salad because he was a vegetarian

• My dad’s parents whom I never knew - roast lamb and potatoes (just old school happiness)

• Princess Diana - salmon teriyaki starter followed by my phyllo cheesecake parcel with fruit

• Chef Manu Feildel - Asian pork belly

Where do you see yourself in five years time?

I see the coffee shop possibly expanding into a fine dining evening restaurant. We might also open on Sundays after the winter, people are requesting this more and more. Friday weddings, more conferences. I also do MasterChef cook offs with children and corporates.

What advice would you give someone who is considering a career in the hospitality industry?

Make sure this is what you want to do and, if it is, then go for it with all your heart. If the passion is there the rest will fall into place but it takes hard work and grit! And you must really love working with all kinds of people.

Anything else you would like to add?

Don’t wait for something to happen. You must make it happen! Don’t give up on your dreams. If you fall get up and try again. Make sure you have a good support system. Take care of yourself.

Can you please share a recipe that has a good background story?

I've had the privilege to go to India twice. I was so taken with the food, flavours and people that I drove them crazy asking questions about the recipes and food. In one restaurant I was eating at, the waiter eventually just said: “I think you need to speak to the chef.” They arranged a cooking lesson for me and it was a privilege to cook in such a high-end restaurant with the head chef and an experience that I will never forget! They treated me so well and made me feel so welcome. I will always remember that!

Please note that this article is from 2019.

Krummel pap by By Chef Sharon Visagie

Fri, 14 Aug 2020 09:24:00 GMT

Krummel pap by By Chef Sharon Visagie

3 cup boiling water

4 cup mielie meal

1 tsp salt

3 TBSP salted butter

1. Bring water to boil and add salt

2. Turn down heat and put pap in a pyramid shaped heap in the middle of the pot of water.

3. Close lid and leave untouched for 1 hour.

4. Open lid and use long fork to mix up well into fine piece.

5. Close lid and for another 15 minutes.

6. After 15min, open lid and use fork again. Repeat 2 more times at 15min intervals.

7. Now it's ready to serve and enjoy with tomato and onion sauce

Tomato relish:

3 medium yellow onions

1/3 cup canned diced plum tomatoes with juice

1 teaspoon sugar

3 tablespoons plus 1 teaspoon cider vinegar

2 teaspoons coarse salt

Pinch of cayenne pepper

1. Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.

2. Stir in sugar, vinegar, salt, and cayenne pepper. Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature.

Braai food gets the Michelin treatment

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 13 Aug 2020 07:14:00 GMT

Braai food gets the Michelin treatment

Robin Thabo Jerrams is a man on a culinary mission. The 25-year-old chef, who hails from Ennerdale but currently lives in Ormonde in Gauteng, is currently working on a concept which he calls “ Braai Goes Michelin ”, and which he says is based on South Africans' love for open flame cooking.

"In its simplest form, it is gourmet braai food," says Jerrams.

To this end, Jerrams - who graduated from Capsicum Culinary Studio in 2017 with a City & Guilds Certificate and Diploma in Hot and Cold Food Preparation as well as a Diploma in Patisserie - has set up his own business called Jerrams Culinary.

“The passion behind Jerrams Culinary is essentially a collection of cooking methods, spices and ingredients used together to form a simply unique dish. My Braai Goes Michelin is just one of the concepts from Jerrams Culinary,” says the talented young chef.

“The company is still very much in the early stages because I had just launched it when Covid-19 happened and the lockdown curtailed business but I am still available for private cheffing and event catering,” he says.

Some of the dishes Jerrams has created include orange-infused, smoked ouma wors, steamed bread topped with mozzarella cheese and black pepper and, what he calls the “ Real Makoya ”, which is a poached chicken foot served with chakalaka, grilled pap and lime supremes.

Even though he has been keeping himself busy during lockdown, experimenting with different ingredients, recipes and flavours as well as undertaking a few private chef events, Jerrams found time to sit down and answer a few questions.

How did it all start for you?

My consumer studies teacher at school had a poster of a souffle on the wall and I would spend a lot of time in class staring at that poster! It also happened to have a Capsicum Culinary Studio logo on the poster so it was a no-brainer that I would enrol with them after I left school. My three years with them was an amazing experience and I loved the fact that there was always a competition amongst my class mates to see who would have the best plating and the best tasting dishes. But above all, Capsicum gave me the knowledge of the kitchen environment which is essential to any food enterprise.

Is there a chef you most admire?

There are many chefs whom I admire, but the most relevant to me right now is Chef Alex Atala who is the founder of the ATA Institute which promotes food diversity in South America. His restaurant,Deo Optimo Maximo was ranked fourth in the world, and he uses ingredients from the Amazon Rain Forest.

What is your favourite cuisine?

In terms of flavour it has to be Indian and in terms of technique French cuisine

What is your favourite cuisine to cook?

Italian. Pasta is life!

What do you do to stay current on new trends?

Two words - social media. We live in a world where hashtags from around the world can take a few seconds to trend.

What do you think are some of the most interesting industry trends right now?

Eco-friendly packaging. The world is becoming more and more conscious of the way we live, and many food companies have taken responsibility to try and lessen pollution by turning to alternative means of packaging and using containers made from corn, potato and soy protein. And veganism - a global trend which is moving consumers away from animal and animal by-products and substituting them for plant-based alternatives.

You mentioned travel earlier. Can you tell us a bit more about where you've worked?

After graduating from Capsicum, I got my first big break working as a chef de cuisine in Nigeria where I designed the kitchen layout and menu and was responsible for training staff. I also worked at the Greenbrier Hotel and Resort in West Virginia in the US.

What is your advice to students who want to be chefs or who are currently studying towards becoming a chef?

The road is going to be hard. But it has to be that way. It's what separates chefs from the rest of the world.

Follow Robin Thabo Jerrams on social media at:

 Facebook : @Jerrams Culinary

 Instagram : @Jerrams_culinary

Celebrating women's month

Wed, 05 Aug 2020 13:56:00 GMT

Celebrating Women's Day

For many years, most of the top chefs in the world have been men. While there were some well-known female food icons such as Julia Child, Fanny Cradock and Delia Smith, they were chiefly cookbook authors and TV personalities. Almost all restaurant kitchens were the domain of male chefs with a dearth of woman in the top positions.

All this is now beginning to change and, in the last 20 years, there has been a wave of acclaimed female chefs both internationally and at home. Think Marguerite Bise, Sophie Bise, Elena Arzak, Clare Smyth, Anne-Sophie Pic and Carme Ruscalleda, all of whom have been awarded three Michelin stars for their establishments. There’s also South Africa’s own Chantel Dartnall who has been acclaimed as one of the best chefs in the world.

At Capsicum Culinary Studio we believe in empowering women and our school boasts a group of talented women filling senior positions who are determined to take the the next generation of aspiring young chefs - both male and female - to greater heights.

Renee Hill, who aside from being the MD of Capsicum is also a restauranteur, says;

“For me there are no gender boundaries whatsoever when it comes to talent. Being a chef or running a restaurant isn’t for the faint-hearted. It’s hard work but women can do it just as well as their male counterparts.” says Hill.

Adds Jackie Naicker, head of the Boksburg campus: “My message to young women wanting to make it in the food and hospitality industry is to trust and believe in themselves and be gutsy and bold."

Ann Nagan, Capsicum's Durban principal, says: "Women are advocating for themselves more, be it in the culinary industry or the general work force. There are many amazing women within the industry who have made monumental strides and pioneered the way for other females who have come after them. I am delighted to say that we have started to see the emergence of many more women in roles as head chefs and restaurateurs. There has been a definite cultural change towards the kitchens becoming safer, less testosterone driven work environments. Women in the industry no longer tolerate or accept being underestimated, dismissed and overlooked in the kitchen. The industry has come a long way and the future looks exciting with endless opportunities."

Says Beryldene Bain, Port Elizabeth principal: “Kitchens used to be entirely male dominated but this has changed over the years as more women are entering the industry. We see this increase here at Capsicum with the numbers of female students enrolling for our professional chef programmes.”

The final word to Hayley Sutherland, chef/lecturer at the Cape Town campus: “People are not wrong in saying that this industry is male dominated, although there is a shift that is slowly happening with female chefs now beginning to take centre stage. I have been fortunate enough to have some amazing women mentor me throughout my career, inspire me, push me to my limits, hone my skills and be the very best that I can.

“As women we are capable of so many things. We are multi-taskers that juggle work and home lives. Being a chef is a tough career as it takes you away from your families on special occasions. I am a mother of two beautiful girls and I know having a strong home support is vital. Supporting other women is also important, we need to uplift each other and work together to make a better future for all females in South Africa.”

One potato, two potato, three potato more ...

Fri, 31 Jul 2020 08:40:00 GMT

One potato, two potato, three potato more ...

Chips, hash-browns, baked potatoes, croquettes, mashed potatoes and potato wedges are just some of the many delicious dishes you can make with a potato. So, it's no wonder that this humble little tuber should have a day all to itself to celebrate.

Potato Day, which take place on Wednesday, August 19, pays homage to this versatile vegetable that has been around and filling tummies for centuries!

Potatoes were first cultivated in regions of South America sometime between 5000 and 8000 BC. From that point forward they spread all over the globe to become one of the primary staple crops of many cultures and are now a favourite part of global cuisine, with millions of different forms of preparation to be found in virtually every recipe book.

Today, the potato is the fourth largest food crop worldwide, coming in after rice, wheat and maize. The potato is so nutritious that people can live off it for months at a time without having to supplement their diet with any other foods. What’s more, it is cheap and tasty and forms a vital constituent of many of the world’s favourite foods!

For many, Potato Day is best celebrated by incorporating the noble potato into every dish prepared and eaten on the day. For breakfast, you can’t beat hash browns seasoned with salt and pepper and topped with a fried or poached egg. Who can resist a packet of potato crisps to accompany that lunchtime sandwich? And have you ever out them into your sandwich to give it a nice salty crunch? Dinner isn’t complete unless it includes some form of potato with whatever is being dished up - be it baked, boiled, mashed, sautéed or made into a delicious potato salad.

And, if you're Russian, there's nothing like starting and ending the day with a shot or two of vodka which is distilled from - what else - the potato. (The word vodka means “Little Water”, a clear indication of its importance in Russia).

But potato lovers are also becoming more inventive with their recipes and right now, desserts made from potatoes are bang on trend. Mashed potato truffles for example are not only delicious but also simple to make and you need only four ingredients: leftover mash, vanilla extract, chocolate chips, and a coating of choice such as cocoa powder, finely chopped nuts or desiccated coconut (or all three!).

To make, place the chocolate chips in a small microwaveable bowl and melt in the microwave at 50% power. When they have melted entirely, stir in the mashed potatoes. Add the vanilla and stir well. Place the mixture in the fridge for 30 minutes. Once firm, take tablespoon-sized scoops and roll them into a ball with your hands. Roll in your desired topping, then place on a baking sheet and refrigerate. They will keep in the fridge for a week. Try them - you'll be amazed at how delicious they are.

Another scrumptious potato recipe is Capsicum Culinary Studio's Cape Town based Chef Akhona Swazi's Cheesy Potato Croquettes

Ingredients (makes about 15)

800g potatoes, peeled and boiled

1 spring onion, chopped

30g salted butter

2 tbsp milk

5g Coriander, chopped

250g Cheddar cheese

30g Parmesan cheese

80g All-purpose flour

Salt and pepper

Crumbing mix:

300g All-purpose flour

2 Eggs, beaten

500g Bread crumbs (panko)

For frying:

Vegetable oil, enough to fill deep fryer

Method:

Peel and boil potatoes till soft and set aside to cool. Sauté onions and season with salt and pepper

Add milk, beaten egg yolks, coriander, cheese, sautéed onion and flour to mashed potatoes and combine well

Chill for 30 minutes and then shape into 5cm round balls. Roll in flour, dip in the beaten egg and then roll in the breadcrumbs.

Once complete, place the croquettes in the fridge to set overnight. Deep-fry each croquette until brown on all sides.

Garnish with fresh herbs and serve with a spicy mayo

Gourmet Pancakes with Brandied Berries

Fri, 24 Jul 2020 08:55:00 GMT

Gourmet Pancakes with Brandied Berries

Ingredients for pancakes:

2 eggs

Cup of milk

Cup of water

5ml vanilla essence

5ml lemon juice

Grated lemon zest of 1 lemon

60ml vegetable oil

375ml cake flour

10ml baking powder

Method:

1. Mix up all the wet ingredients.

2. Sieve all the dry ingredients and blend all the ingredients in a mixing bowl with a whisk, until a smooth thick batter is achieved. You may want to adjust the consistency slightly if it looks too thick with some water.

3. Fry off your pancakes pouring a ladle full of batter at a time into a non-stick frying pan. The pancakes should be golden brown on each side.

4. Stack the pancakes and allow to cool.

Pastry cream filling:

Ingredients:

4 egg yolks

150 g castor sugar

70g cake or pastry flour

500ml full cream milk

5ml vanilla essence

Method:

1. Cream the egg yolk, sugar and flour together till smooth.

2. Heat the milk in a saucepan to a simmer, now temper by adding a steady stream of the heated milk into the egg mixture, whisking constantly until combined.

3. Return the mixture to the saucepan and cook over low heat until thick and the flour has been cooked out.

4. Allow filling to cool before spreading onto your made pancakes.

Brandied Berries:

Ingredients:

250g mixed frozen berries

45ml castor sugar

60ml brandy

Method:

1. Place all the ingredients in a saucepan and bring to a boil, reduce the heat and allow the mixture to thicken slightly.

2. Remove from the heat and allow to cool before serving with the rolled and sliced pancake.

Assemble of the pancake Roulade:

Method:

1. Place a sheet of plastic wrap on a work surface large enough to form a rectangle. You are going to place your cooled pancakes down, slightly overlapping on the sides to form a rectangle.

2. Spread a thin layer of the pastry cream filling over the pancakes.

3. Proceed to roll up the pancakes making use of the plastic wrap to form a cylinder. Once rolled you would need to wrap it tightly with the plastic wrap and refrigerate for 20minutes.

4. Sprinkle to top of the roulade with some castor sugar and brulee with a blow torch before slicing 2cm thick slices. Serving suggestion is two slices with a heaped table spoon of the brandied berries.

This is a great winter warmer dessert and if you want to entertain.

A passion for perfect patisseries and cutting-edge cakes

Thu, 09 Jul 2020 06:59:00 GMT

A passion for perfect patisseries and cutting-edge cakes

Cake lovers - if you're looking for a very special cake for that very special occasion, then look no further than Schuster Cakes, a home industry business run by Pretoria-based Rita Schuster.

A recent graduate from Capsicum Culinary Studio's Pretoria campus, the 59-year old Schuster said being a pastry chef was a lifelong dream and she was delighted that she was able to complete her Patisserie course and now gets to indulge in her passion, which is creating amazing cakes.

"I discovered that you are never too old to learn," says Schuster. "I joined Capsicum as an older student but I never once felt out of place.

"I made lots of friends, met many wonderful people and learned a lot from them all, including two wonderful lecturers, Chef Hennie van Niewenhuisen and Chef Mark Coombe.

One look at some of the cakes Schuster has made, and it's easy to see the passion she has for her confectionery creations. But what does she do to stay on trend?

"I research constantly. One can never know enough because this industry is constantly moving. I also watch baking programmes on television and YouTube," she says.

We tore Schuster away from her mixing bowls and whisks long enough to ask her a few quick questions:

What are some of the more interesting industry trends?

Different icing techniques, modelling of fondant, ganache drippings and cake decorating

What would be your advice to students who are currently studying towards becoming a chef?

Dedication to finishing the course, being humble and believe in one's self. The chefs lecturers are always right so listen and do.

Is there a secret to a successful cake?

It must be as tasty as it is beautiful.

Is there one cake you feel you still need to master?

I would like to be able to make really amazing ice cream cakes.

Are there any celebrity chefs you admire?

I enjoy the Australian Katherine Sabbath, a teacher turned baker who is known as the Sydney Cake Queen and has the most wonderful cutting-edge cake designs

What is your favourite cake to eat?

A baked cheesecake with berries on top.

Where would you like to see yourself in five years time?

I would like to have my own unique coffee and curio shop in Dinokeng Game Reserve on our farm. I am also busy putting together my own recipe book.

Bringing a Taste of Texas to Mthatha

Mon, 22 Jun 2020 09:55:00 GMT

Bringing a Taste of Texas to Mthatha

Mthatha-born Wandile Mabija recently returned to South Africa to open a pop-up restaurant, following a 12-month stint cooking at The Fairmont Austin Hotel in Austin, Texas, in the US.

The 27-year-old Mabija graduated from Capsicum Culinary Studio's Port Elizabeth campus in June 2018 and it was not long afterwards that he found himself in one of the plushest hotels in the Texas state capital. The 37-story Fairmont is the largest hotel in the state with more than 1000 richly appointed guest rooms and suites.

“I graduated with a Diploma in Cooking and Food Preparation from Capsicum and applied at a travelling agency called OVC which helped me get the job and made sure everything was done to perfection, from visa applications to accommodation,” says Mabija.

Now back home in Mthatha, Mabija has started a pop- up restaurant with his cousin and spoke to us about his time in Texas and his plans for the future.

Can you tell us what you did during your time in Texas?

I was fortunate enough to be one of the first employees at the newly opened Fairmont Austin Hotel, which is the biggest hotel in Texas. While I was there, I worked as a rotational Commis Chef between most of the seven restaurants within the hotel.

What did you learn while you were in Texas that surprised you?

The opportunity afforded me the chance to learn a lot about my leadership potential, a skill I hardly knew I had. I was given a chance to lead a team of chefs at the Italian restaurant in the hotel. I was pleasantly surprised because I identified a skill I didn't know existed and, at the same time, I won the trust of some of the best chefs I've had the pleasure of working with. I grew immensely through this experience.

What did you learn at Capsicum that helped you during your time in Texas?

Studying at Capsicum Culinary Studio was a real blessing and it came at the perfect time. I was groomed well and shaped into the chef I am today. I learned everything I know at Capsicum and I owe my success to the high quality of training I received there. That, coupled with the hard work ethic that was instilled in me by my parents.

How did the Texans react when they found out you were from SA?

Most of the Texans I met were surprised to hear I was from South Africa and asked me if I knew Nelson Mandela and whether I had lions as pets. That was oddly entertaining and welcome humour that helped ease the pressures of working at such a high level.

What three things did you miss most about SA while you were away?

Definitely my family, South African food and being able to speak my mother tongue. It was a really great experience but there's no place like home.

What you are up to now?

I recently started a pop-up restaurant in my hometown with my cousin brother Lonwabo Mahlati, called Kitchen Brothers. We wanted to bring a bit of Texas to the people of Mthatha, something new, fresh, and different from what they are used to. Our menu offers American gourmet style burgers, tacos and wings for a start. We are planning on expanding and adding more items to the menu. Right now we are working on an order and delivery system and we have exciting plans of growing this brand into a fully fledged restaurant once the pandemic is over and life is back to normal.

What did you bring back with you from Texas that you will apply now you are back home?

I have a wellspring of cooking skills and knowledge that I acquired during my time in the States which I am putting to use in the restaurant. I think South Africans have only experienced the tip of the iceberg when it comes to American cuisine and I want to show them so much more. I am also using what I learned in the US and fusing it with my knowledge of local food and recipes and hopefully that mash up can produce magic.

How has Covid-19 affected your plans?

The pandemic has been a blessing actually as the lockdown was the catalyst the spurred me on to take the leap and open Kitchen Brothers. I think it would have taken more time for it to happen had it not been for the current circumstances. I pray the pandemic and lockdown ends soon but while it persists, I will do my part in helping put a smile on people's faces by providing a great dining experience.

What are your plans for the future?

My immediate focus is Kitchen Brothers and growing it into a recognisable brand. My ambition is to make it one of the best restaurants in Mthatha within the next two years.

Meet the head chef creating magic at Ngala

Fri, 12 Jun 2020 07:04:00 GMT

Meet the head chef creating magic at Ngala

Chef Theodorus Chiloane – who graduated from the Boksburg campus of Capsicum Culinary Studio in 2013 – is currently head chef of the world renowned and Beyond Ngala Tented Camp at Timbavati, close to the Kruger National Park.

The 30-year-old was raised in a small village called Dwaleni near Plaston in the outskirts of White River. After graduating from Capsicum, he worked at leading Joburg restaurant Gemelli before heading back to Mpumalanga.

Chiloane says that visitors to Ngala are looking for seasonal food of the best quality, prepared with the highest attention to detail and letting the food speak for itself.

He lists the three Ngala dishes he’s most proud of: The seared kudu loin served with fondant sweet potatoes, steamed vegetables and a black berry jus; kingklip with a coconut beurre blanc; pea risotto and glazed rainbow carrots and the peri-peri langoustines with shimeji mushrooms, butternut squash puree and glazed patty pan spheres.

During lockdown, he is working on developing new recipes while also getting much needed rest that chefs aren’t usually used to with their long working hours.

He answered some questions:

How has your culinary journey been thus far?

It has been a rollercoaster of hard work and self-introspection but I would not trade my experience for the world.

Why Capsicum?

I needed to learn the key basics of the culinary industry and Capsicum gave me that basic knowledge. On reflection, the thing I appreciate the most about my time there was that they were truthful and prepared me for what the industry would demand from me personally and emotionally.

Is there a chef you admire the most?

Masayoshi "Masa" Takayama, who is a Japanese chef and owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan in New York City. He has a relationship with his ingredients that transcends human logic.

What is your favourite cuisine?

I love to eat Latin food and cook Mediterranean dishes.

What do you do to stay current on new trends?

Study and research constantly you can never know enough because this industry is constantly moving and changing.

Describe the most interesting industry trends:

Molecular gastronomy; plant-based food and the farm to table trend.

Chocolate mousse

INGREDIENTS

300g good-quality dark chocolate, roughly chopped

3 eggs, at room temperature

1/4 cup (55g) caster sugar

1 tablespoon good-quality cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Grated chocolate, to serve.

METHOD

Step 1

Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.

Step 2

Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.

Step 3

In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve

International Hamburger Day - celebrating a dish for all seasons!

Thu, 28 May 2020 06:46:00 GMT

International Hamburger Day - celebrating a dish for all seasons!

Ask people to name their favourite fast food and the majority will answer “a hamburger” (with pizza running a close second).
There are probably more hamburger outlets in the world than any other fast food franchises, and certainly the likes of McDonalds and Burger King can be found in almost every country in the world.
While there is much talk about the decline of burger restaurants as people become more health-conscious, burger joints remain the largest segment of the restaurant industry. Collectively, in the US alone, the burger market is worth more than $122 billion (R2,2 trillion!) and continues to grow. It's no less popular in South Africa with most family restaurants listing burgers on their menu.
So, it's no wonder that this dish should have its own day to celebrate - the International Hamburger Day - which takes place on Thursday, May 28. But why are hamburgers so popular? The answer could partly be because a burger is so versatile and can be filled with whatever combination of meat and toppings are favoured. There are hundreds of different permutations - from the main filling (beef, lamb, chicken, fish, vegetarian, vegan) to the buns (ciabatta, cheese, sesame seed, brioche) and the added ingredients (lettuce, tomato, pickles, cheese, bacon, beetroot, egg, avo, onions etc.), not to mention the myriad of sauce options (BBQ, chutney, tomato, mayo, mustard, mushroom, monkeygland etc.).
But what is the history of the humble hamburger? No-one really knows, although throughout the years there have been many claimants to the title of “Inventor of the Hamburger” including:
· Louis Lassen is who is said to have sold the first hamburger and steak sandwich in the US in 1900 although the dish had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later. · Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at a fair in Wisconsin, in the US so customers could eat while walking. It is claimed that Nagreen named the hamburger after the Hamburg steak with which local German immigrants in the state were familiar. · German Otto Kuase who lived in Hamburg and, in 1891, created a beef patty cooked in butter and topped with a fried egg and then placed it between two slices of bread for the German sailors to eat on board rather than sit around a table. · Frank and Charles Menches, who claim to have sold a ground beef sandwich at a county fair in 1885 in Hamburg, New York. During the fair, they ran out of pork sausage for their sandwiches so purchased chopped up beef from a butcher. The story notes that the name of the hamburger comes from Hamburg, New York and not Hamburg, Germany. · Fletcher Davis of Athens, Texas also claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter and served a 'burger' of fried ground beef patties with mustard and onion between two slices of bread, with a pickle on the side.
Whoever you believe, there is no question that hamburgers are one of the greatest creations in the history of food and there's nothing tastier and more satisfying than biting into a juicy burger filled with all your favourite ingredients. Served with a side of fries and onion rings it's a dish for everyone and for all seasons!
And to celebrate International Hamburger Day, we asked the head of Capsicum Culinary Studio's Johannesburg campus, Nadia Barnard, as well as two chefs from the school - Marlon De Freitas (Cape Town) and Charne Wylie (Port Elizabeth) - for their favourite burger recipes.
Nadia Barnard's Lamb Burger (makes 4)
“Personally, I love a Greek-inspired Hamburger, however the 100% lamb patties are extremely rich. I prefer to combine lamb mince with lean beef mince to even out the richness,” says Barnard. Ingredients:
For the Burger Patties · 1 onion finely chopped · 250g lamb mince · 250g lean beef mince · 2 cloves of garlic finely chopped · 1egg · 1 tsp cumin · 1 teaspoon paprika (not smoked) · ¼ cup mint finely chopped · ¼ cup parsley finely chopped · ¼ tsp salt · 1 tbs oil
To Build the Burger · 4 burger buns · 2 tomatoes sliced · ½ red onion sliced · 4 gherkins sliced
For the Tzatziki · ¾ English cucumber peeled and sliced · 1 tsp sea salt · 2 cloves of garlic peeled & minced · 1 tsp white vinegar · 1 tbs extra virgin olive oil · 2 cups Greek yoghurt · ¼ tsp ground white pepper
Method for the Burger Patties · In a large bowl combine the beef and lamb mince, finely chopped onion, finely chopped garlic, egg, cumin, paprika, finely chopped parsley, finely chopped mint, salt and pepper. Combine well. · Shape into patties and refrigerate until ready to cook. · Heat the oil in a frying pan to a medium heat and cook the patties for 7 to 10 minutes on each side or until cooked through. · Assemble the fresh ingredients for the burger. · Spread each top and bottom bun with tzatziki sauce. · Stack your fresh ingredients and cooked patty on the dressed burger buns.
Method for the Tzatziki · Prepare the cucumber by peeling and deseeding the cucumber. Grate the cucumbers with a medium coarse grater. · Toss the grated cucumber with ½ teaspoon sea salt. · Transfer the salted and grated cucumber to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a muslin cloth or a double thickness napkin and squeeze dry. Set aside. · In a large mixing bowl, place the minced garlic with the remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine. · Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours. · When ready to serve, stir the tzatziki sauce to refresh and add dollops of the sauce onto the burgers. Chef Marlon De Freitas' Crumbed Chicken Burger (makes 4): Ingredients: · 4 skinless chicken breasts · 2 eggs · Flour · Toasted corn flakes · Chilli powder · Salt and pepper
Method Clean and butterfly the chicken breasts and season with salt and pepper. Finely crush cornflakes and add to flour that has been seasoned with the chilli powder Whisk eggs and place in a bowl. Dip each chicken fillet into the egg then into the seasoned flour. Do this process twice to get a great crust Add enough oil to a pan to shallow fry. Once oil has heated (make sure not too hot!) add the crumbed chicken fillet and cook each one for 4-5 minutes each side until both sides are sealed with a golden colour. Remove from pan and drain on a paper towel. Cover with a lid and allow to steam for 5 minutes. Place onto toasted sesame seed bun and add toppings (see below)
Burger Toppings Ingredients: · Pineapple and cucumber chilli salsa with fresh coriander · Iceberg lettuce · Feta cheese · Whole roasted red pepper with skin removed and sliced. · Home-made lemon aioli
Method for Salsa Peel pineapple and slice, finely chop one red chilli. Cut cucumber into bite size pieces and mix with chilli, pineapple and the juice of ¼ lemon. Chop coriander add to the mixture season with salt and set aside to infuse. Method for Lemon Aioli Zest and juice ½ a lemon. Whisk two eggs yolk in a bowl and slowly pour in 100ml oil, whisking constantly until blended. Add the lemon juice and zest and whisk until incorporated. Add salt and pepper for seasoning and set aside for later use.

Bobotie* Burger recipe by Chef Charne Wylie (makes 4): Ingredients: · 500g good quality beef mince · Salt and pepper · 1 ½ tsp medium curry powder · 1 teaspoon turmeric powder · 1 teaspoon vinegar · 1 teaspoon apricot jam · 2 tomatoes, sliced · Chutney to serve · 1 red onion, sliced · 4 fried eggs for serving (optional) · 4 burger buns (see recipe for homemade buns)
Method Season the beef mince with salt, pepper, curry powder and turmeric and mix well. Add the vinegar and apricot jam and mix well. Use a patty press or your hands to make four burger patties. Do not handle or touch the meat too much, less means more taste. Braai the patties over medium coals or grill pan until medium done. A few minutes before the patties are done, toast the burger buns on the grill. Build the burger by starting with the toasted buns, then tomatoes followed by the patty. Pour a generous helping of chutney over the patty and top with red onions. Serve the burger with a fried egg on top
Burger Bun Recipe
Ingredients: · 600g white bread flour · 10g salt · 400ml lukewarm water · 40ml butter or oil · 20g sugar · 10g instant yeast · Egg (egg wash)
Method for Burger Buns Dissolve yeast and sugar in water in a large bowl and let stand for about 3 minutes. Add dry ingredients and mix until it forms a soft dough.
Cover and leave in a warm place until dough has doubled in size (30-60 minutes) Punch dough down. Shape into buns and let rise until doubled in size. Egg wash buns before baking for that glossy look. Bake at 180° until golden brown (about 20 minutes). Remove and spread top with a bit of butter which gives the bun its final glossy look.

Chocolate and Hazelnut Spring rolls

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 13 May 2020 13:18:00 GMT

Chocolate and Hazelnut Spring rolls

Spring roll pastry – Convenience spring roll pastry can be purchased from any grocery store. If feeling adventurous attempt to make your own.

Yield - 395g of Pastry

225g Bread flour

4g Salt

185g Water

35g Vegetable oil

Vegetable oil , for coating – As needed

Method:

1. Sift the flour and salt. Add the water and oil and blend on a low speed using a dough hook attachment until just blended. Mix on high speed until the dough is smooth, satiny and very elastic, about 10min.

2. Turn out the dough onto a work surface and gather it into a ball. Rub it with oil and wrap in plastic wrap. Let the dough rest at room temperature for 1 hour, or refrigerate overnight before using.

3. Allow the dough to come to room temperature before stretching and rolling.

Filling for Chocolate and Hazelnut spring rolls

Yield – 500g of filling

326g Dark Chocolate , finely chopped

164g Cream

Roasted Hazelnuts, coarsely chopped

Method:

1. Place the chocolate in a stainless steel bowl

2. Bring the cream just to a simme. Pour the hot cream over the chocolate, allow to stand for minute and stir until the chocolate is thoroughly melted

3. Add in the hazelnuts.

4. Allow the mixture to cool and set before incorporating into springrolls

*Once you have completed both elements it is time to put your spring rolls together:

1. Roll pastry out to about ½ cm thick

2. Cut pastry into long strips

3. Beat one egg and use as a sticking paste

4. Place the cooled ( and set filling) in the center of the pastry

5. Fold over diagonally. Stick by dipping your fingertip into the egg and apply to the pastry

6. Holding your fingertips over the “roll” use your thumbs to roll the pastry slightly to enclose the filling.

7. Fold in the sides and stick using the egg.

8. Roll until fully closed and stick using the egg.

9. Repeat this until all of your chocolate hazelnut filling is complete

10. Place in the freezer until ready to deep fry in oil.

11. The spring rolls must be tightly wrapped and sealed to ensure all the molten chocolate stays in the wrap rather than leaking into the hot oil when frying.

Recipe source : Mastering the art and craft of Baking and Pastry 3rd Edition – The Culinary Institute of America.

Risotto Milanese

Fri, 08 May 2020 06:35:00 GMT

Risotto Milanese

By Chef Eoin Shiell

Serves 4

Prep time 10 Minutes

Cook time 25 Minutes

Ingredients:

• ¼ onion finely diced

• 1 cup Arborio/Risotto rice

• 1 cup dry white wine

• 1,2 L Fresh liquid stock of choice (beef, chicken, seafood, mushroom depending on type of Risotto being made)

• 1 tablespoon olive oil

• 1-2 cloves garlic crushed or finely chopped

• Salt to taste

• Crushed black pepper to taste

• 4-5 sprigs Fresh thyme

• Pinch Saffron (optional)

• Fresh chopped parsley (optional)

• 2 tablespoons Mascarpone/cream cheese (can use vegan cheese)

• ½ cup Grated or shaved parmesan (can use a vegan alternative or leave out all together)

• 1 tablespoon butter (can use vegan butter/margarine)

Method

1. In a medium sized pot or large non-stick pan sweat off your onions in the olive oil over a medium heat for 3-5 minutes.

2. Once the onions have started to go translucent add the rice, garlic and thyme and sweat off for 1-2 minutes.

3. Deglaze with the white wine and stir through.

4. Add your stock 1-2 ladles at a time, just enough liquid that it covers the surface area of the rice. Simmer over a low heat stirring constantly.

5. Season lightly and repeat the above process until the rice is al dente (cooked but has a slight firmness to it) and the risotto has a naturally creamy, rich consistency very similar to oats.

If you shake the pot the risotto should create a wave like effect in the pan.

Remember if you can mould risotto it is either over or under cooked.

6. The risotto will take about 20 minutes to cook. You can add the saffron at about the halfway point. Make sure to constantly stir and add stock when required.

7. Check the seasoning.

8. Remove from the heat and fold in the butter, mascarpone and half the amount of parmesan off the heat, making sure to stir in well.

9. Remove the sticks of thyme and fold in the soft herbs.

10. Use the rest of the parmesan to garnish.

11. The risotto can be served as a dish on its own with other flavours or elements or part of a dish.

• This is a basic recipe, you can add other flavours, purees and ingredients to the risotto to get different flavours, colours and textures. Instead of using risotto rice you can substitute with pearl barley; cooking it the exact same way as the traditional risotto.

•

Examples being: butternut, beetroot, black garlic or pea puree, variety of mushrooms and truffles, beef ragu, chicken, variety of seafood, variety of vegetables, cheeses and pangrattato.

Local Lass Living her Dream in the US

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 22 Apr 2020 17:17:00 GMT

Local Lass Living her Dream in the US

Twenty-three-year-old Kaylin Kammies from Bonteheuwel is living her dream – cooking in a five-star establishment in the United States.

This Capsicum Culinary Studio graduate has also had the opportunity to work with some of South Africa’s big culinary names including Jenny Morris, Reuben Riffel, Pete Goffe-Wood, PeterTempelhoff and says that her greatest ambition is to open her own restaurant one day.

She spoke to us from her base in Florida in the US:

Tell us a bit about your background?

I come from a small family of four, I am the youngest and I have an older brother. I was raised by my late grandmother who looked after my brother and me while our mom and dad had to go to work. After leaving school, I enrolled at the Capsicum Culinary Studio Cape Town campus in 2016 and that is where my journey started off as a chef student.

Tell us about your culinary journey and where you are working now?

During my studies at Capsicum a lot of opportunities came my way by doing photoshoots for Capsicum, entering various competitions and doing video blogs. But the best part was working with so many well-known chefs in the local industry such as Jenny Morris, Reuben Riffel, Pete Goffe-Wood, Peter Tempelhoff and many more. I also had the chance to work in well-known establishments around Cape Town such as the Twelve Apostles Hotel & Spa, Fire & Ice Hotel, The Greenhouse and The One & Only. Every establishment and its chefs contributed to me becoming a better chef, improving my skills, to experiment and to make something of myself within the industry. I then decided to get some international experience and I am currently working at the five-star Hunters Run Country Club in Florida.

What course did you study at Capsicum?

I studied preparation and cooking hot and cold foods, and in 2017 I was fortunate to be fully sponsored with a bursary from Capsicum to study pâtissier. Both were diploma courses.

What made you want to study to become a chef?

I always had my heart set out on a study path towards the arts and graphic design world but I quickly realised that I wanted something different for myself, and that “something different” was to become a chef. I've had the passion for cooking for as long I can remember.

Would you recommend cheffing and the food industry as a career?

You need to have the passion and drive for the food and hospitality industry. You need to be willing to sacrifice your personal life, work long hard hours and give your everything to work yourself way up and it doesn’t happen overnight.

Who has been your greatest mentor and why?

Definitely my family and all the chefs that I have worked with because each and every one of them has motivated me, encouraged me and even cheered me on and that has made an impact on my life. However, God is my greatest mentor.

What three famous chefs do you follow and why?

Gordan Ramsay, Aaron Sanchez and Wolfgang Puck. They are the godfathers of the industry and they were the first chefs I came across and started to follow.

Why do you think so many Capsicum alumni have been so successful?

I think because we knew what we wanted from the get go and what we had to accomplish in order to make it happen.

What advice do you have for anyone wanting to make a career in the hospitality industry?

Take all the opportunities that come your way and grab them with both hands. Dream and achieve.

What is your best food memory?

When I had authentic traditional Mexican food in Cape Town. The different levels of flavour were just mind blowing.

What are three latest food trends?

Mocktails, plant-based proteins and Kombucha beers.

Do you still watch food shows on tv and what are they?

I am a big fan of MasterChef, Ironchef and Chef’s Table.

Where do you see yourself in five years?

For as long as I can, I will continue to travel the world and keep on learning. In five years’ time, I would love to open my first restaurant; a bit on the bistro style with my own twist added to it.

Do you do the cooking at home and what do you cook?

I cook all the time at home. I always try to keep the food exciting by cooking different cuisines. I will make ramen bowls from scratch, nacho parcels with a twist as well as fresh pasta dishes and home-style cooking.

What three things would we always find in your fridge/pantry?

Smoked paprika, fresh coriander and flour.

Meet Cape Town’s new Capsicum principal

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 16 Apr 2020 11:20:00 GMT

Meet Cape Town’s new Capsicum Principal

Meet Candice Burger, the newly appointed Cape Town campus principal at Capsicum Culinary Studio.

Burger – who lives in Parow – comes to the cooking school with extensive experience in the learning and development space. Her mission, she says, it to ensure that students achieve their goals.

“Capsicum is the largest chef school of its kind in South Africa with six campuses throughout the country and graduates who work around the world. The branches collectively maintain a 95% pass rate and it also has more local and international accreditations and associations than most chef training institutes in South Africa,” says Burger. “It is my job to ensure that we maintain this impressive record and keep up with everything in the learning and hospitality space.

“As a branch manager in my previous role, my main responsibilities were business development, sales, daily training operations, mentoring and coaching for our learners. I was the longest standing employee and became the go to person for every department. This is where I realised that my passion is people. Our training was focussed on knowledge professionals in the business environment as well as unemployed learners who were trained in both business and readiness programmes to prepare for their placement in the business world. My strong business acumen coupled with my experience within the learning and development space will contribute to the success of my role as principal.”

Burger answered some questions:

What do you believe gives Capsicum an edge over its competitors?

Our lecturers include experienced chefs who deliver training and highly qualified staff who support students throughout their journey.

Why do you think so many alumni have been successful?

They have received the best training and lessons in how to work hard and give it their all.

What advice would you give to young, ambitious chefs who are just starting out in the industry as well as to your students?

Keep your eye on the prize, prepare to be committed and have faith. Never lose sight of your goals, work hard and develop your passion.

What food programme do you watch on television and why?

MasterChef Australia – food competitions are an inspiration to me.

Who was your biggest food influence growing up?

My brother, always whipping up something good and trying new recipes.

Do you do the cooking at home and what is on the menu?

I do, good hearty stews with baked bread.

What chefs have inspired you?

Gordon Ramsay and Jamie Oliver.

The one dish you still want to master?

Butter chicken.

Your favourite three ingredients

Celery, garlic and rosemary.

Easter Recipes from Capsicum Chefs

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 09 Apr 2020 14:30:00 GMT

Easter Recipes from Capsicum Chefs

The Easter weekend takes place from April 10 to April 12 and, while this year we may not be able to visit family and friends or host those customary lunches, we can certainly celebrate at home with dishes both traditional and modern.

We asked the chefs from the various Capsicum Culinary Studios campuses what they will be preparing, serving and eating at their Easter tables this year and also asked them to share a recipe.

Chef Eoin Shiell, from the Pretoria campus and winner of the Capsicum Chef Lecturer of the Year, revealed he would be doing something slightly unusual but still keeping with an egg theme and making his easy-to-make and utterly delicious egg ravioli.

Says Shiell: “This is a very different, but amazing recipe that can be served family style or plated for a more formal/fancy dish. It's rich, sumptuous without actually being expensive or overly complex and features ingredients most should have at home.

"It can be served as part of a bigger dish or even enjoyed for breakfast."

Cape Town campus chef Jaco Page says he always whips up a batch of his much-loved pickled fish for Easter: “My family can't get enough of it,” he says, “and are always pleading with me to make it, so they are especially happy when Easter comes around and they know that there is going to be a big platter of it gracing the centre of our table.”

For Bernice Warner from Capsicum’s PE campus, nothing says Easter more than royal iced cookies.

“These are easy and fun to make and you can get the whole family involved when it comes to the icing,” says Warner. “Give each member of the family a piping bag and icing and let them create their own designs - whether it be chicks or bunnies or even Easter eggs.”

The recipes:

Egg Yolk Ravioli by Chef Eoin Shiell

(Cooking time: 2 hours)

Pasta Dough

• 500g cake flour

• 2 whole eggs

• 3½ egg yolks

• ¼ cup warm hot water

• 1 tablespoon olive oil

• Pinch of salt

• Flour for rolling

• Water, olive oil and salt for boiling.

Egg yolk filling

• 5+ egg yolks (make sure not to break the yolks)

• 150ml cream

• ½ teaspoon red wine vinegar/Sherry/Brandy

• Touch finely chopped garlic

• Touch salt

• Touch black pepper

• Truffle oil optional

• Egg wash

• Piping bag/Ziplock bag

• Crispy fried basil or sage for plating

• Grated or shaved parmesan for plating

• Olive oil for plating

• Flaked/rock salt for plating

Method

For the Pasta Dough

1. Place the flour and salt into a large mixing bowl and create a well in the centre. In a separate bowl mix the eggs and whisk well.

2. Tip the eggs into the well created and either using your hands or a fork mix the flour into the eggs a little at a time.

3. At about the midway point add the water and olive oil and mix well till the dough forms a ball.

4. Once the dough forms a ball, turn out onto your workstation and start kneading. If it is too wet/sticky add a bit more flour, if too dry add a touch water to help bind it.

You will have to work/knead the pasta for about 10 minutes till it forms a smooth, soft ball. Once formed wrap well in plastic wrap and store in the fridge for at least 1 hour.

5. Remove the dough from your fridge and let it stand at room temperature for 10 minutes as this makes it easier to work with. Cut into two halves, when not working with the dough always keep it completely covered as it will start to oxidise and dry out.

Roll the dough out using a floured pasta machine to the third last setting and lay out onto your floured work surface. Repeat with the other ball of pasta. It helps to fold the pasta over itself when running the pasta through the machine on the first 3 settings as this helps strengthen the dough.

If you don’t have a machine you will have to roll the pasta out by hand as thin as possible on a floured surface.

6. Lay the rolled-out sheets onto your cleaned floured surface ready to place your filling.

For the Egg Yolk Filling

1. Gently heat your cream and garlic and remove from the heat. Place into a large bowl and cool in the fridge for 20 minutes.

2. Remove from the fridge add your vinegar/sherry/brandy, truffle oil and seasoning.

3. Whisk the cream till it is at stiff peak and place into your piping bag.

4. Seal piping bag well and store in the fridge till ready for use.

To Assemble the Ravioli

On one sheet of pasta, equally spaced out, pipe your flavoured cream as this is used to stabilise the egg yolk. Make sure you pipe a circle that is wide and high enough for you to place and stabilise the egg yolk in.

Carefully place the egg yolk in the centre of the cream, keep it in a bowl as it makes it easier to tip out. Egg wash all around the filling. Repeat for as many as required, making sure they are equally spaced. If the yolk breaks you will have to start again.

Carefully lay the other sheet of pasta over the filling and carefully shape and press down.

To remove excess air, find a ring cutter that just fits around the filling and turn over, using the blunt side to press out excess air and help shape the ravioli.

Stamp/cut out the ravioli using your larger ring cutter. Make sure to use a fork to crimp/close the seal all around the ravioli and then with a slightly smaller cutter you can choose to cut off the excess and untidy pasta.

Lay onto a tray with grease proof paper and dusted with flour.

Place into the boiling water and cook till the pasta is al dente-roughly 3 minutes. Remove with a slotted spoon and place onto a greased tray to drain well. If the pasta breaks or gets pierced you can’t use it, so be very careful. We want perfectly cooked pasta and a runny egg yolk when you cut into it.

Place onto your plate and serve with the crisp herbs, parmesan, olive oil and salt.

Alternatively serve as an element to a dish.

Easter Recipe Pickle Fish - by Chef Jaco Page

Ingredients:

• 1kg hake portions

• 6 medium onions

• 140ml sugar

• 20 ml turmeric

• 55ml hot curry powder

• 20ml salt

• 5ml whole peppercorns

• 4 bay leaves

• 4 lemon leaves

• 300ml water

• 700ml vinegar

Method:

• Bake Hake portions in the oven at 180 C for 25 Min or until lightly brown.

Preparing the Pickle Sauce:

• Slice the onions very finely

• In a large sauce pot add all the ingredients together and bring to boil then add the onions and cook until soft about 30 min.

• Add fish into sauce and cool down properly before refrigerating.

• Refrigerate for 48 hours to ensure the pickle sauce pulls into the fish.

• Serve hot or cold.

Royal Iced Cookies by Chef Bernice Warner

For the sugar cookies:

• 400g cake flour

• 1 medium egg

• 200g butter or baking margarine

• 200g castor sugar

• 5ml vanilla essence

Method:

1. Cream the butter and sugar until light pale and fluffy in a stand mixer or bowl with an electric hand mixer.

2. Add the beaten egg and vanilla essence until well combined.

3. Mix in the flour until a dough ball forms.

4. Wrap in plastic wrap and set to chill in the fridge for 20min before rolling out.

5. Pre- heat oven to 200’C.

6. Roll out on a lightly floured surface the chilled dough to about ½ cm and with assorted cookie cutters cut out shapes and place on a prepared and lined baking tray. Allow space in between the cookies during baking as they bake better that way.

7. Bake for +- 15minutes or until golden around the edges. Remove and cool on a cooling rack until ready to decorate with the Royal icing.

Royal icing:

• 1 egg white

• 400-500g sieved icing sugar

• 5ml lemon juice or ¼ teaspoon cream of tartar

Method:

1. Whip the egg white until soft peaks form on the whip attachment in your mixer bowl and start adding a half a cup of icing sugar at a time while mixing on low speed until incorporated before you add the next amount of sugar until there is no more left.

2. Add the lemon juice and mix for a few minutes on high speed. The mixture will become very white and glossy. It's now ready to use.

3. Select your food colouring and divide into the amounts of colour needed to decorate your cookies

4. You will need piping bags or zip lock bags for this.

5. You may change the consistency of your icing with a small amount of water if too firm. Note too much water will cause the icing to run excessively.

6. Allow the decorated cookie to dry for a few hours before consuming…the rest may be sealed in an air tight container.

Chicken pesto Pasta

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 06 Apr 2020 18:08:00 GMT

Chicken pesto Pasta

Serves 4 people

This is a simple dish and great way to also use leftover roast chicken from the day before

Ingredients:

320-grams Shredded Chicken (If you don’t have you can use chicken breasts

1 whole onion finely chopped

100-gram Fresh Cherry Tomatoes cut in half

40-gram fresh crushed Garlic

4 grams Fresh Thyme (removes leaves from the stem)

80-gram Basil pesto (you can you a shop bought but can also make your own)

50 gram finely grated Grana Padano

800ml Fresh Cream

360-gram raw Pasta of your choice (I recommend penne)

5-gram Chopped parsley

10 ml Olive oil

Method:

1. Cook your pasta and set aside (If you have fresh even better )

2. In a pot add your olive oil

3. Once hot add your onion, thyme and garlic and cook slowly on low heat till onions are soft

4. Add tomatoes and fry for 3 minutes

5. Add shredded chicken

6. Add cream

7. Bring to the boil and then turn down to a simmer

8. Cook until the cream is reduced by half (it should coat the back of the spoon)

9. Add basil pesto and Grana Padano

10. Simmer for 2 minutes (do not cook to long otherwise the vibrant green will start to fade)

11. Taste the sauce and add salt and pepper if needed.

12. Take your cooked pasta place into a pot of hot water to heat up.

13. Strain all water off and add to the sauce mix well.

14. To serve dish up pasta garnish with grated grana, drizzle of olive oil, drizzle of basil pesto and chopped parsley.

Sweetcorn Savoury Muffins

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 06 Apr 2020 18:05:00 GMT

Sweetcorn Savoury Muffins

By Chef Afzal Mahomed

This recipe makes use of creamed style sweet corn and is a great breakfast muffin! different to the usual sweet muffins, the addition of black pepper makes for a great flavour burst with each bite, it is very versatile and can also be baked into a loaf to slice and enjoy with butter and a cup of afternoon tea.

Sweetcorn Muffins: Makes 1 Dozen

• Bread flour 1 cup

• Cake flour 1 cup

• Creamed Style Corn ½ Can

• Salt 5g

• Corse black pepper 7g

• Baking powder 10g

• Eggs 2 whole

• Milk 1 cup (250ml)

• Vegetable oil ½ cup (125ml)

• Sugar 1 cup

1. Coat the muffin tins with a light film of fat or use appropriate paper liners.

2. Sift together the flours, salt, pepper and baking powder.

3. Combine the eggs, milk, oil, corn, and sugar and mix with the paddle attachment on medium speed for 2 minutes.

4. Add the sifted dry ingredients and mix on low speed until fully incorporated.

5. Scale 110 g batter into the prepared muffin tins, filling the cups three-quarters full. Gently tap the filled tins to release any air bubbles.

6. Bake at 160°C until a skewer inserted near the centre of a muffin comes out clean, 15 to 18 minutes.

7. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.

How to Scale the recipe Down?

Recipes can easily be scaled down using the following conversion formula:

In order to do this, you will need to attain a conversion factor (take the amount you wish to scale the recipe down by and divide by the original yield)

E.g.: you require 1 dozen of the above recipe – 1 divided by 4(original yield) = 0.25

0.25 is now known as the new yield factor and can now be used to attain a new yield i.e. 1dozen

0.25 can now be multiplied by each original ingredient quantity to attain a new quantity for the 1 dozen you wish to produce!!

E.g. – bread flour: 510g x 0.25 = 127.50g

Now you can scale any recipe adjusting each quantity without affecting the recipe formula.

Sugar and spice and all things nice from this Cake Boss

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 06 Apr 2020 17:47:00 GMT

Sugar and spice and all things nice from this Cake Boss

... and learn how to make your own gummy bears at home!

Rhiannon Jenkins is the face behind Bokburg’s Rhiannon's Cake Emporium which specialises in bespoke cakes for all ages and events.

Jenkins says she knew from the age of eight that pastry and baking was in her blood: “My late grandmother Daphne is the one who sparked this interest in me. She introduced me to many flavours and textures and always shared her secret tips with me over the years.

“Mine is still a home-based business, so you know love is put into every bite! I've always been well known for my attention to detail and for the delicious quality of my bespoke cakes. My business started officially in 2018 when I decided I wanted to be my own cake boss and that’s what I’ve been doing ever since.”

Jenkins – who studied at Boksburg’s Capsicum Culinary Studio and graduated in 2017 top of her class with a triple distinction – talks about her already impressive career and her plans for the future. She also shares a few easy recipes including how to make your own gummy bears and sweet treats during lockdown:

What do you currently do?

I own and run my own novelty cake company called Rhiannon's Cake Emporium – which I run from my home in Parkrand, Boksburg – specialising in wedding cakes. I also teach classes and supply a handful of restaurants and cafés in Johannesburg.

How has your culinary journey been so far?

It has definitely been a rollercoaster adventure from the late nights and early mornings to the hours of traveling to set up the perfect cake for a client. I wouldn’t change a single thing, though! The cake industry is constantly changing and I try to challenge myself on a daily basis. I have a passion for people, learning and sharing what I have learnt with people through my custom crafted cake classes.

Why Capsicum?

From the moment I knew I wanted to study culinary arts, Capsicum was the obvious choice. Not only was the campus conveniently located for me, but the atmosphere was just so inviting and inspiring. Although my Capsicum journey was challenging at times, I would definitely say that the school created a firm foundation for me to build upon and it’s been nothing but up ever since!

How did Capsicum prepare you for the industry?

It definitely prepared me for the business perspective of it all. I was lucky enough to sit with the Head Chef of the Maslow Hotel working on costing for the hotel thanks to Capsicum.

What are your favourite cakes/pastries and desserts to make?

My absolute favourite cake is a simple rainbow vanilla sponge with a fluffy meringue filling (a rainbow amongst the clouds) and, of course, my signature Ferrero Rocher cake – it’s simple but to die for, even if I say so myself.

How are you coping with the current lockdown and what are you doing to keep yourself occupied?

It’s been stressful but I always try and make light of a tough situation, so I’ve been making use of the time to explore and experiment with techniques that I usually wouldn’t have the time for. Let’s just say there’s been a lot of chocolate involved!

Where do you see myself in five years?

I see myself being the owner of my own coffee shop/bakery and expanding my business to a few locations over the next 10 years.

What is the cake you are most proud of creating (and explain what it was)?

A six-tier wedding cake I created two years ago. The three base tiers were made entirely of ruffles which took me eight hours to complete (these tiers were fake) and the top three tiers were made up of beautiful, intricate, handmade edible lace which took me about two to three days to make as they take time to set. The delivery and set up of this cake also tested my ability, as not only was it one of the warmest days of December, but the road to the venue was not a kind one! But all in all, the set up was a success and I’m extremely proud of the outcome.

Do you do the cooking at home and what do you cook?

Thanks to my Capsicum qualification it’s expected of me to cook. That being said I absolutely love being the chef in the house, as not only do I get to cook what I feel like on the day, the plates are usually clean when they get to the sink. I love doing a variety of meals throughout the week to avoid the same old same old, although I’d have to say that I do cook a lot of pastas.

What three things would we always find in your fridge/pantry?

I’d have to say butter, chocolate and gelatine (my latest obsession is creating my own flavour of gummy bears)

Is there a chef you admire the most?

The Cake Boss Buddy Valastro. His remarkable ambition and creativity are such contagious attributes. Growing up, my goal was to meet Buddy himself and in 2014 this dream came true. He is my role model.

What is your favourite cuisine?

Haute cuisine.

How many different types of cuisine are you capable of producing?

Over a dozen cuisines, although my passion lies in making cakes. I also love making Indian dishes.

What do you do to stay current on new trends?

I spend a lot of my free time on Pinterest and Instagram, I follow a lot of cake and dessert pages and always do my part to promote new trends on my personal pages.

Describe two or three of the most interesting industry trends:

One of the biggest trends at present, is the classic fault line cake. This design gives the effect of a section missing from the cake, to display a design or pattern hidden underneath in accordance with the theme.

Another great trend is the Geode cake. This trend creates the look of a stone broken open to expose the beautiful interior of crystals. It relates to the communication with divine beings and uplifts any mood. It is a beautiful trend as no two crystals will ever look the same giving each cake its own unique finish.

What would be your advice to students who are currently studying towards becoming a chef?

Learn! Learn! Learn! And have fun! Although knowledge is extremely important, if you can’t find a fun way to learn about it, then it most likely won’t stick! So be creative, experiment, add your own personal touch and always make it fun!

Homemade gummy bears recipe

Ingredients:

• 2 cups of juice or liquid of your choice (champagne gummy bears are quite delicious)

• 1 cup castor sugar

• 3 tablespoons gelatine powder

This recipe is super quick and easy, basically just place all the ingredients into a saucepan and heat on a low heat until the sugar and gelatine are dissolved.

Next step is either to pour into moulds of your choice or on a grease proof lined tin, leave at room temperature for 30 minutes and then pop into the fridge for a further 30-60 minutes.

Then just pop them out the moulds or cut them into blocks and enjoy!

Sugar cookies

Ingredients:

• 300g butter (softened)

• 180g icing sugar

• 2 eggs

• 500g cake flour

In a mixer combine the softened butter and icing sugar and beat until a fluffy buttercream texture forms. Add the eggs (don’t worry if it looks like it has split, it’s completely normal and does happen more than you think!). Finish off by adding the flour and mix until combined but be careful not to overbeat!

Place the mixture into cling wrap and make sure it’s sealed then put it in the fridge for two hours or in the freezer for 30 minutes (depends on how much time you have)

Knead it in some flour, roll out and cut out desired shapes. Then just put back into the freezer for a further 10 minutes before baking to ensure it holds its shape. Bake at 180 degrees for about eight minutes (depending on the oven).

Enjoy as is or dip them in melted chocolate for a more luxurious biscuit.

A nice variety is to add 2 tablespoons of ginger in the mix to make ginger cookies.

Cheesy Potato and Herb Bake

Thu, 02 Apr 2020 12:32:00 GMT

Cozy Cheesy Potato and Herb Bake

Twenty-six-year-old Marlon De Freitas from Grassy Park is part of the Capsicum Culinary Studio team in Cape Town. He gives you an easy potato bake recipe – real comfort food and perfect for those spuds that may need to be used soon.

COZY CHEESY POTATO AND HERB BAKE

Ingredients:

Potatoes - 3 large

Herbs fresh or dried - 20grams

Oil - 10ml

White Sauce - 600ml (see recipe below)

Garlic - 3 cloves

Salt and Pepper – 6 grams each

Cheese -100 grams (any cheese that melts well)

Smoked paprika – 6 grams (optional)

Method:

• Preheat oven to 160 C.

• Thinly slice garlic and set aside.

• Cut potatoes into medium sized cubes season, with salt and pepper and then toss into oil with herbs and thinly sliced garlic.

• Once potatoes are fully coated place into baking dish and place into the oven to crisp up.

• Warm up white sauce.

• Remove potatoes once golden in colour and pour over white making sure they are fully coated.

• Grate over cheese until fully covered

• Turn oven up to 200 C and place bake inside, bake for 20-25mins until completely golden and potatoes are soft.

• Top with herbs before serving.

IMPORTANT NOTES:

Add left over roast chicken and different vegetables such as butternut, onions or cauliflower to bulk it up and improve the flavour.

WHITE SAUCE RECIPE

Ingredients:

Milk - 1 litre (warm)

Salt and Pepper- 6 gram of each

Flour - 200grams

Butter- 200grams

Finely Chopped Onion - 150grams (optional)

METHOD:

• Add butter to a pot on medium heat and melt (be careful not to burn).

• Once butter is melted, add flour and whisk until fully incorporated cook for about 8 mins if this is not done the sauce texture will be grainy because the flour has not been cooked out.

• Once the flour and butter paste (called a roux) is ready, add in your warm milk into four stages doing consistent whisking so that it mixes well and you get a smooth thick texture.

• Season with salt and pepper add more seasoning if needed to taste.

• Sauce should be done once its thick enough to coat the back of a spoon.

Spinach Espuma Sponge

dudaadmin@advtech.co.za (ADvTECH Group) — Tue, 24 Mar 2020 18:52:00 GMT

Spinach Espuma Sponge By Chef Eoin Shiell

Serves: 10-15

Cook time: Ideally 4 hours

Espuma sponge

• 3 x whole eggs

• 1 x egg white

• 20g x cake flour

• 20g x icing sugar

• 120g x Spinach puree (roughly 100g cleaned uncooked spinach)

• 1ml x baking powder

• Pinch salt

• Pinch black pepper

• 2 x CO2 cartridges available from a kitchen supply shop like Binuns

• Spray and Cook

Method

1. To make the spinach puree place the spinach in a pot of salted boiling water for 20 seconds and remove immediately. Place straight away into a bowl of cold or ice water to stop the cooking process.

2. Remove from the cold water making sure to squeeze out the excess moisture from the spinach & blend in a jug blender or food processor with the salt and pepper until smooth. Keep in the fridge in a bowl until ready to use.

3. In a bowl cream (whisk) your eggs and icing sugar until they have doubled in volume and taken on a whiter colour.

4. Whisk in your flour, baking powder and spinach puree.

5. Make sure to pass your batter through a fine mesh sieve to ensure it is smooth.

6. Place into cleaned & dry siphon gun using a funnel or jug and close well.

7. Charge with two shots (cartridges) of the CO2 and store in the fridge for at least three hours, otherwise at least 30 minutes. You need to do this to give the Carbon Dioxide gas time to ‘aerate’ the batter.

8. Spray the inside of your Spray and Cook lid. Remove your canister from the fridge and shake very well, carefully squeeze the trigger and spray in 1/3 of the lid full of the batter.

If you over fill the amount of batter in the lid it will rise out and spill over whilst ‘baking’

9. Microwave for 30 seconds and remove from the microwave. Allow the sponge to stand in the lid for 20 seconds than turn out into a bowl or plate.

10. Repeat steps 8 and 9 until all the batter is used.

11. Place into a deep container or bowl, cover well and store in the fridge for up to two days. Tear the sponge when ready to use for portions

I used my sponge in a Duo of Chicken dish with smoked drumstick, grilled breast, marinated beetroot, spinach sponge, soy lime cream, confit tomatoes, black salt brittle.

Hard work and experience behind Capsicum Chef's 'Lecturer of the Year' Award

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 16 Mar 2020 10:05:00 GMT

Hard work and experience behind Capsicum Chef's 'Lecturer of the Year' Award

Eoin Shiell from Pretoria East has been named Capsicum Culinary Studio’s Chef Lecturer of the Year, beating out candidates from around the country.

Shiell – who believes that hard work and experience trumps all – talks about the latest food trends, his favourite chefs and reveals that his kitchen staples are good quality salt, olive oil and fresh garlic.

Tell us a bit about your background?

While in high school I worked weekends in kitchens for experience and as a waiter for pocket money. I received a diploma in professional cookery in 2007 after studying at a hotel school. In 2008 I got a chef de partie position at the five-star, award-winning Lombardy Boutique Hotel. After four years of grafting and working my way up the brigade, I became the executive head chef at the age of 26. This gave me the opportunity to express my style of food and cooking. During my tenure, the hotel achieved two notable awards as one of the Top 10 Gala Dinner Venues in Gauteng and as one of the top wedding venues in the country. I had the opportunity to cook for many local and international musicians, sports stars and other celebrities. I left the hotel for a new and different challenge, joining Food Lover’s Market. After that I started working as a chef consultant which afforded me the opportunity to work with different chefs, catering for corporate and private dinners and international events. I joined Capsicum in 2017.

Congratulations on being named Chef Lecturer of the Year. How do you feel about this achievement?

It is always a great feeling to be given appreciation for the hard work and effort you put in, especially when you look back on days that were tough or when you doubted yourself. I know Capsicum has amazing, hardworking and talented lecturers around the country, so for me to be named lecturer of the year is a big achievement and pushes me to carry on working hard, as well as striving to be better. However, I wouldn’t be named lecturer of the year if it wasn’t for the support, help and guidance from the team I work with at the Pretoria campus and within the company.

What, do you believe, makes for a good teacher?

Leading by example, being prepared for lessons as well as the effort put into your lessons, passionate about the content we teach, making your lectures interesting and engaging. Using personal experience within the industry to explain the work, having empathy, understanding and motivating your students. I honestly believe it comes down to work ethic, experience, taking pride in everything you do as well as learning from your mistakes. I truly believe that hard work and experience trumps all! I must admit I learn a lot from my students as well.

What do you believe gives Capsicum an edge over its competitors?

The passion and pride that all staff within the company have, along with the time and effort we invest in our students. The students are a reflection on the company and their respective lecturer, so we do our best to make them as prepared for the industry. We help to fuel their drive and passion for all within the industry to see.

Why do you think so many Capsicum alumni have been successful?

All our students are passionate and driven and this fire gets fuelled by the Capsicum staff as we realise this is our responsibility. By the time they graduate, our students are industry ready because of the work we do cover during the theoretical and practical classes.

What advice do you give to students?

Listen, follow instructions, ask questions, don’t be scared to make mistakes as it’s the only way you learn, but most importantly to show respect and take responsibility for your decisions or actions, both the good and the bad.

What advice do you have for anyone wanting to make a career in the hospitality industry?

Do your homework on what this industry entails, the amount of time and work you have to put in and the sacrifices you must make in order to grow as a chef and within the industry.

What are three latest food trends?

Plant-based/ vegan diets and the rise of variety in plant-based food within restaurants, fast food chains and retail stores has grown tremendously in the last two years. Even people trying things like meat-free Mondays to going fully plant based has grown a fair amount.

CBD infused food and drinks have been making a rise in the last year and faux foods are also trending now within plant-based menus.

What chefs do you admire most and why?

This is a tough one, but Thomas Keller of The French Laundry and Gordon Ramsay really inspire me. The hard work and high standards they set, their skill, innovation and consistency really inspire me, along with their cooking styles/food. I must admit I have also become a huge fan of Jan Hendrik van der Westhuizen. I think he is a brilliant exciting chef that is highly innovative and inspirational. Marcus Wareing is another great chef I look up to. Finally, you can never ask a chef this question without them mentioning Marco Pierre White!

How do you rate the South African hospitality industry?

The industry has grown tremendously since I was a student, but I personally feel it has kicked onto another level and we have proven we have become a culinary powerhouse and food destination in the last three years.

What three ingredients would we always find in your kitchen?

Good quality salt, olive oil and fresh garlic.

10 Reasons why you should become a Chef

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 09 Mar 2020 18:19:00 GMT

10 Reasons Why You Should Become a Chef

For many work is a something you do to earn money, for Chefs work is their passion. If you love to cook and are passionate about food then why not develop your interest in cooking and turn it into your hospitality careers. If you have talent and are willing to work hard, being a chef is a rewarding and exciting job and one that is in demand, with the number of chef jobs in Sydney & chef jobs in Melbourne rising daily. Here are just ten of the many fantastic reasons to become a chef.

1. It is a Fantastic Career

If you love food and cooking why not make a career out of it by becoming a professional chef. As well as the job satisfaction, being a chef offers great career progression from Commis Chef to Demi Chef then Chef de Partie, Sous chef, Chef de Cuisine and finally Executive Chef. You also have the option of taking your career to various venues including; restaurants, hotels, resorts, catering companies and corporate events.

2. It's a growth-industry job

People will always want to eat out and as the hospitality industry is steadily growing year on year, there will be many new and challenging positions on offer.

3. Take your career global

Wherever you choose to live, finding work as a chef will always be an option. Whether you fancy preparing luxury meals on a cruise ship or taking one of the chef jobs in Cape Town’s top restaurants, a career as a chef is highly portable!

4. You can specialise

Most chefs learn by preparing and cooking all kinds of food, and some are happy to pursue that path. However, there's plenty of opportunity to specialise if you discover a burning passion for Mexican, Thai or even desserts – where you become a pastry chef, there are plenty of options to branch out and challenge yourself.

5. Self-employment – start your own Restaurant

Most chefs are extremely passionate about what they do and many of them choose to branch out on their own and set up their own restaurant, cafe or catering company. Maybe even a food truck!

6. It's creative

Plating up food and creating new dishes is an art in itself, so a great profession for those that are creative. Chefs often create new menus and to add new special dishes to menus weekly as well.

7. You make people happy

People love eating out, so whether you are helping make a special event happier or a lunchtime meal more delicious, it's good to know your work is being appreciated.

8. Never a dull moment

Working in a kitchen can be challenging as you are under pressure to deliver and spend a lot of time on your feet. However if you are fast and good at what you do, being a chef can be a real buzzand a highly rewarding career.

9. You don’t have to wear a suit!

No uncomfortable ties, heels or business suits - Chef's whites will leave more salary in your pockets!

10. Varied hours

Chefs work a variety of hours depending on where you choose to work. Some restaurants are only open at night, others during the day. Catering companies work shifts and corporate catering will see you working 9 to 5 hrs. Set your hours depending on your lifestyle!

There's no one thing that makes being a chef a great career option, if you truly love what you do you will be successful.

Rookie Chef! Cooking classes for aspiring young chefs

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 09 Mar 2020 18:08:00 GMT

Rookie Chef! Cooking classes for aspiring young chefs

There’s been an explosion of youngsters taking to the kitchen and wanting to learn how to cook evidenced by television shows such as MasterChef Junior and local cooking competitions like Taste Bud Battle.

South Africa’s leading culinary school – Capsicum Culinary Studio – has identified a gap in the market and has launched a new course Rookie Chef 2020 aimed at teens aged from 13 to 18.

Youngsters with a passion for food and cooking will learn how to prepare delicious starters, mains and desserts as well as being taught knife skills and kitchen safety.

The three-month course – comprising a three-hour hands-on course each week with the schools’ chef lecturers – costs R8 500 and includes an apron, basic chef’s knife, a kitchen towel, course notes and recipes as well as chef demos, all ingredients and prizes for the star rookie chefs. Those who graduate will be issued with a certificate of completion.

Says Candice Adams, National Academic Manager at Capsicum Culinary Studio: “There are youngsters who already know they want to make food their profession once they have finished school and this will give them a real advantage. Those who just want to increase their skills set will also find the course invaluable.

“Ultimately, though, we believe that it is important to get all children into the kitchen as it provides them with so many essential skills and learning tools for later life.”

Q&A with Chef Marlon De Freitas

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 09 Mar 2020 18:08:00 GMT

Q&A with Chef Marlon

What advice do you give to students?

Be prepared to work long hours. Be passionate about what you do…

Name: Marlon De Freitas

Job designation: Lecturer

Capsicum campus: Cape Town Campus

Age: 26

Tell us a bit about yourself: Out of the box thinker. Always keen to learn new things. Creative with a bubbly personality

What do you believe gives Capsicum an edge over its competitors? Attention to detail, something that other institutes do not do.

Why do you think so many alumni have been successful? Support system behind the campus

Why the move to Capsicum? I have worked in industry for a long time, patiently learning and perfecting my craft. I wanted to pass on the knowledge I have learnt over the years.

What advice do you give to students? Respect one another, never give up on your dreams and always apply discipline, patience and understanding.

What advice do you have for anyone wanting to make a career in the hospitality industry? Keep your head high, have a black book for all recipes.

How do you rate the South African hospitality industry? 8/10, its moving forward which is great. I am looking forward to seeing where we are heading. Fyn Restaurant and Chefs Warehouse are doing amazing things.

Who was your biggest food influence growing up? My grandmother

What are you most proud of? My perseverance to move forward.

Was there anything that you thought you wanted to do before you started cooking? I would have loved to be a painter.

Where are some of the places you have worked? Open Door, Ballenisles Country Club Florida

Did you have anyone special who mentored you in your career? My grandmother

What is your food philosophy? Self-creative, recreating old dishes towards my style. What kinds of foods do you think are underrated? Traditional African, Cape Malay and Russian food.

What do you believe are the latest food trends? Must be in Spain, a chef called Albert Adria is recreating what we think food is. He owns Tickets, a one-star Michelin restaurant in Barcelona and a head pastry chef Elbulli.

Do you do the cooking at home and what is on the menu? Yes, I do, classic roasted lemon and herb chicken, roast potatoes, broccoli and cauliflower in white sauce, served with savoury rice.

What is your favourite dessert? Traditional Macha

Your favourite kitchen tool? My knives

Is there anything food you don’t eat? Tomatoes

What other chefs have inspired you? Albert Adria, Marco Pierre White

Who are your foodie icon(s)? Jeong Kwan, Grant Achatz, Magnus Nilsson

The one dish you still want to master? How to cut and prepare a puffer fish.

Y our favourite three ingredients Coriander, black pepper corns, limes

Dark Chocolate and Raspberry Tartlets

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 12 Feb 2020 11:17:00 GMT

Dark Chocolate and Raspberry Tartlets

Ingredients:

• 200g Dark chocolate chopped

• 60g Unsalted butter

• 90g Brown sugar

• 60ml Cream

• 3 eggs

• 25g Cake flour

• 250g Raspberries

Ganache:

• 300g Dark Chocolate

• 250ml Cream

Method

1. Preheat oven to 150°C

2. Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted

3. Place eggs and flour in a bowl and whisk until well combined

4. Yes step 4 is: Whisk above into chocolate mixture.

5. Pour into individual tartlet moulds

6. Bake for 35-40 min

Ganache

1. Place chocolate and cream in a saucepan over low heat and stir until melted.

2. Spoon over tarts

3. Once cooled top with fresh rasberries

The Connection Between Love and Chocolate

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 10 Feb 2020 12:56:00 GMT

The Connection Between Love and Chocolate By Chef Hayley Sutherland

Valentine’s Day is just around the corner and our go to gift is always something sweet for our loved ones. Have you ever asked the question why? Why is chocolate and candy our first choice and why do retailers fill the shelves with heart shaped chocolates and sweetie pies?

Not many will know but chocolate is considered to be an aphrodisiac food, releasing brain soothing chemicals which increase energy and desire levels. Chocolate is proven to produce a natural high which elevates a person’s mood and this is often equated to feeling in love.

Chocolate comes from the cocoa tree which is also known as ‘Theobroma cacao’ which is the Greek way of saying “food for the gods”. It is safe to say that if chocolate is fit for a God, I can certainly give it to my significant other to show my love and appreciate for them.

In times gone by chocolate was considered to be highly prized luxury item (this was among the Mayan and Aztec periods). Cacao was so precious that chocolate was reserved to be enjoyed by the wealthy and important. Chocolate also became an important commodity that was used to trade for other items of value.

It is also believed that the Mayans had a specific cacao god or goddess named Ek Chuah, and the seeds are thought to have been used for ceremonies like marriages.

As time went on the production of chocolate was commercialized and companies like Cadbury jumped on the band wagon and began producing many different types of chocolates in beautifully decorated boxes all ready for you to hand to your loved one on the international day of love which is valentine’s day.

In today’s time chocolatiers are sort after and they produce beautifully decorated and filled chocolates a true art to be admired and definitely something that you can gift you special person on valentine’s day and know that they will love you all the more for it!

Pull Apart Nutella Brioche Flower

Wed, 05 Feb 2020 12:09:00 GMT

Pull Apart Nutella Brioche Flower

Ingredients:

500g Bread Flour

¼ teaspoon Salt

60g Caster Sugar

14g Instant Yeast

6 Eggs

120ml Luke Warm Milk

230g Butter

200g Nutella Chocolate Spread

1 teaspoon Ground Cinnamon (Optional)

Method:

1. Sift the flour and salt together into the bowl of a standing mixer

2. Stir in the sugar and the yeast.

3. On low speed mix in the eggs and the slightly warm milk until the dough comes together. It will be very sticky.

4. Increase the speed of the mixer to medium. Add the butter a small piece at a time, waiting for each bit to be incorporated before adding another.

5. Once the dough is stretchy and silky, cover the bowl and allow the dough to ferment in the fridge for 3 hours.

6. Once the dough is double in size tip it out of the bowl and divide into 3 equal pieces.

7. On a floured surface of a silicone rolling mat, roll the 3 pieces out into 3 round discs that are the same size about 25cm across (roughly the size of a dinner plate). Work quickly while the dough is cold and firm.

8. Place one disc of dough onto a non-stick sheet on a baking tray with some space around it for expansion.

9. Spread half of the Nutella onto that disc of dough, sprinkle with sugar if desired, place the second disc on top of the first one and spread Nutella and sprinkle cinnamon on top. Finish off with the third disc of dough on top.

10. Cover in plastic wrap and chill in the fridge for a few hours or overnight.

11. Preheat your oven to 200°Celcius.

12. Once firmed up cut wedges into the disc not cutting all the way to the middle so that the centre disc is intact.

13. Twist each wedge over twice so that you can see the layers of Nutella spiralling around the dough. Once all the wedges are twisted secure them to each other around the outer edge.

14. Allow to bread to rest at room temperature for 15 minutes.

15. Bake for 12 – 15 minutes.

16. Serve warm with some whipped cream.

Nutella Mousse Cake

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 05 Feb 2020 11:07:00 GMT

Nutella Mousse Cake

By Chef Lungile Makiza Makes about 10-12 servings
Chocolate hazelnut sponge cake 2 eggs, separated 1/4 tsp (1g) salt 1/3 cup (70g) sugar 2/3 cup (70g) ground hazelnuts 2 tbsp (16g) unsweetened cocoa powder
Crunchy Hazelnut Streusel Streusel Dough 1/4 cup (60g) butter, room temperature 1/4 cup (50g) brown sugar 1/2 tsp (2g) salt 1/2 cup (50g) ground hazelnuts 1/2 cup (60g) all-purpose flour For the crunch 1/2 cup (40g) corn flakes 1/3 cup (100g) Nutella
Nutella Mousse 5.5 oz (150g) semisweet chocolate 1/2 cup (120g) whipping cream 1/2 cup (150g) Nutella 2 tsp (8g) gelatin powder 2 tbsp (30ml) cold water 1 1/2 cup (360g) whipping cream, chilled
Chocolate Glaze 4 oz (120g) semisweet chocolate 5 oz (140g) whipping cream
For decoration Ferrero Rocher truffles chopped hazelnuts chocolate shards

Directions
Prepare chocolate sponge cake. Preheat oven to 325F (160C). Grease with butter a 8 inch (20cm) pan and line with parchment paper. Separate whites from yolks. Add salt over the whites and start whipping until foamy. Gradually add sugar and continue whipping until stiff peaks form. Gently fold in beaten egg yolks, ground hazelnuts and cocoa powder. Pour the batter into the prepared pan and bake for 15-20 minutes. Don’t overbake. Cool completely. Prepare crunchy hazelnut streusel. First prepare the streusel dough. Keep oven preheated to 325 F (160C) .

Mix butter with sugar and salt until combined. Incorporate hazelnuts and flour. Roll the dough between two sheets of parchment paper or plastic wrap until thin. Refrigerate for 30 minutes before baking. Bake for 20-25 minutes or until golden. Let it cool completely. Break into pieces and turn into crumbs. Transfer the crumbs into a bowl and mix with corn flakes. Gently incorporate nutella. Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare Nutella mousse. Prepare Nutella Mousse. Place chocolate and ½ cup whipping cream into a heatproof bowl and melt over bain-marie. Add nutella and stir to combine.
Meanwhile soak gelatin powder in water for 5-10 minutes. Dissolve bloomed gelatin over low heat. Pour over the chocolate mixture.
In a large bowl mix chilled cream until soft peaks form. Add chocolate mixture and mix to combine. Transfer the mousse into a piping bag fitted with a plain tip.
Assemble the cake Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring on top of it and line with acetate sheet for easier removal.
Pipe the mousse on sides and top. Smooth the top using an offset spatula.
Cover and refrigerate for 4-6 hour or overnight.
Prepare chocolate glaze. Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.
Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
Decorate the cake with Ferrero Rocher truffles, chocolate shards and chopped hazelnuts.

Q&A with Chef MD

dudaadmin@advtech.co.za (ADvTECH Group) — Tue, 14 Jan 2020 13:33:00 GMT

Q&A with Chef MD

Name: Mfanufikile (Chef MD) Dhlamini

Capsicum Campus: Rosebank

Year started: 2018 - 2019

Why Capsicum?

For me Capsicum has an outlook that presents itself as one of the best culinary schools in the country, with great facilities and brilliant Chef Lecturers like Chef Ewan who made me feel like I belong in the kitchen from day one. Although I started this career very late at age 37, Capsicum made it easy and comforting to align myself with my passion and made it fun to be around other aspiring and amazing fellow Chefs.

What do you currently do?

I am currently operating as a Private Chef, running my own company called FAM Café Private Chefs & Co which is a registered professional private chef & catering services business that is based in Johannesburg. Through FAM Café, I offer the following services:

• Professional Private Chef Services - for intimate or private events

• Mobile Restaurant Services - where we set up a concept restaurant at any venue chosen by the client

• Online Cakery / Bakery – Supply of freshly baked goods.

• General Catering & Events Coordination – for big events like weddings, graduation celebrations etc.

How has your culinary journey been thus far?

The journey has been an amazing one, so eye-opening to many prospects, possibilities and opportunities in the culinary world. I have since learned that as a Chef, I should not limit myself to food preparation and cooking, but I can also venture into other aspects of the food business or industry ranging from food production, food photography and styling amongst others, which is something that never crossed my mind because when I started this journey, because at the time, all I wanted to be was a Chef, but I have since been exposed to many of these interesting and exciting opportunities which have transformed me from being just a Chef but an Entrepreneur. I have linked up with networks in the beverage space, which is complementary to food e.g. Wine, Spirits etc.

What credentials did you earn through your culinary studies?

I am now a certified Professional Chef with City & Guilds certification in food preparation & cooking which if given a chance and time permits, I’d love to study further and attain qualifications as a Food Technologist. I further went on to complete some of the online training courses offered by the World Chefs Academy.

What was your journey through Capsicum Culinary Studio like? Capsicum was tough I must say, the fact that you are fully engaged in assignments, tests, practicals etc at my age, made it a bit challenges to balance family life, work and school. There is very little room to play if you are serious about attaining your qualifications but what has helped me through is the fact that I am very passionate about food, about learning and discovering new techniques, ideas and creating new dishes.

When did you study with us?

From 2018 to 2019

What did you like best about the education experience?

The education experience was mostly practical, hands-on and very relevant to today’s trends in the culinary world. We were also fortunate to have a Chef Lecturer that was involved and interested in our learning and growth.

How did Capsicum ready you for industry?

Part of our learning included industry placements wherein we were deployed or assigned to various high-level restaurant and hotels that gave us the real picture and experience of what the industry after graduation has in-store for us. The practicals in the class gave us the basic knowledge and skill that we were able to apply during industry placements

Is there a chef you admire the most? Who and why?

So many, Gordon Ramsay, Bobby Flay, Thomas Keller, Anthony Bourdain, Jamie Oliver, Wolfgang Puck, Marco Pierrie White, and locally David Higgs, Chef Benny, Neil Anthony

What is your favourite cuisine?

I fell in love with French cuisine because that was the basis of our study in the field, but soon thereafter I discovered my passion for Asian cuisine because of it’s simplicity but packed with flavour in the UMAMI range. As a South African, I cannot leave out our traditional cuisine which for me presents a unique appeal to the world that has become too westernized. If more Chefs can explore more of our cuisine, they’d find very interesting and unique flavours that we can export to the world as our own.

How many different types of cuisine are you capable of producing?

Since completing my studies I have ventured into many cuisine besides French and Asian, I can also do Italian, Mexican, Portuguese and most of African cuisine.

What is your favourite cuisine to cook?

A combination of many cuisines with a touch of African flair, flavour and taste works wonders for me. To limit myself to one favourite would be unjust because I serve a very diverse group and South African population.

What do you do to stay current on new trends?

I do research on different cooking styles and technique, many of which are publicized in various media and technological platforms like YouTube amongst others. I also assist or collaborate with different Chefs from different restaurants and hotels so that I stay relevant with knowledge and skills in cooking different foods using different styles.

Describe two or three of the most interesting industry trends.

Plant-based cuisine and fresh produce is for me by far the most interesting trend in ensuring that we tap into nature for food production as far as possible. Cooking with Cannabis (Marijuana) is also a trend that has caught my attention. Food technology and alternative healthy eating trends are also taking over because a lot of people have become health conscious and they want such consciousness to be evident in their food hence the rise of Vegan and Vegetarian dish trends which have no meat at all but are able to present meals that are filled with flavour and a lot of nutrients that our body needs.

Through getting in to the culinary industry, did it help you in traveling and having a global career? Of course it helps, although I haven’t travelled much since attaining my qualification, the top two destinations in the global arena that I would want to explore is Russia for their beautiful pastry creations and of course France for their well renowned fine dining cuisine.

What would be your advice to students who are currently studying towards becoming a Chef? Before anything else, you have to passionate about food and cooking. Because the industry is tough, very tough and if anything, the only thing that would make you survive and emerge as one of the best Chefs in this industry would be your passion. Without passion, you will see no purpose or relevance, hence others quit along the way because they soon realize how tough the industry is… there’s no mercy and sympathy… you get into that kitchen and do what has to be done, the right way and consistently over time.

Why should aspiring chefs study with Capsicum?

Capsicum is one of the best culinary school in SA, and they have good networks or partner hotels and restaurant that can expose you to top class cooking techniques and styles. Excellent facilities and brilliant Chef Lecturers that are highly experienced in the industry and they know their stuff.

Honey and Oats Granola Bars

dudaadmin@advtech.co.za (ADvTECH Group) — Tue, 14 Jan 2020 13:13:00 GMT

Honey and Oats Granola Bars

Yields 12 Granola Bars

300g Oats

20g Rice Krispies

90g Nutty Wheat Flour

25g Brown Sugar

¾ tsp Bicarbonate of Soda

¾ Salt

230g Honey

70g Coconut Oil

2 tsp Vanilla Essence

1. Preheat your oven to 180°C and prepare a shallow baking tray.

2. Mix all the dry ingredients.

3. Melt the coconut oil and mix with the honey and vanilla.

4. Pour over the dry ingredients and work through gently until all moistened.

5. Spread out evenly onto the prepared baking tray and use another tray to compress the mixture. Bake for 20 to 25 minutes depending on the crispness you desire. The longer the time the crisper your bars will be.

6. Remove from the oven and use the second tray again to compact the solid bars. Allow to cool for approximately 15 before turning out onto a chopping board.

7. Cool for a further 5 minutes and cut into twelve even bars.

Notes: Nuts or dried fruits can be added without changing the formula of the recipe for an extra nutritious snack!

Pop into a lunch box for a tasty snack at school!

Traditional Christmas Plum Pudding

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 12 Dec 2019 12:02:00 GMT

Traditional Christmas Plum Pudding

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 

Chocolate Christmas pudding

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 12 Dec 2019 11:54:00 GMT

Chocolate Christmas Pudding

Ingredients

1tsp Bicarbonate of soda

180ml Boiling water

55g Unsalted butter

1tsp Vanilla essence

135g Brown Butter

4 eggs

110g Self raising flour

25g Cocoa powder

100g Dark chocolate

Chocolate Brandy sauce

180ml Cream

60g Brown sugar

200g Dark chocolate

25g Unsalted butter

1tbs Brandy

1 cup Dried dates

Method

1. Place dates , bicarbonate of soda and water in a food processor and allow it to stand for 10-15min. Process the date mixture until smooth and set aside

2. Beat the butter, vanilla and sugar until well combined. Add the eggs one at a time, add the flour, cocoa, chocolate and date mixture and beat well.

3. Spoon into a lightly greased pan (1.75l capacity).

4. Place the pan into a water bath and cook for 45min (180°C)

5. Brandy Sauce- place cream, sugar, chocolate and butter in a pan and heat until the mixture is smooth, stir in the brandy and set aside.

6. Remove the pudding from the saucepan, stand for 5-10min and turn out

7. Serve with the chocolate brandy sauce.

Melted Snowman Recipe

dudaadmin@advtech.co.za (ADvTECH Group) — Thu, 12 Dec 2019 11:19:00 GMT

Melting Snowmen Recipe

Ingredients:

Yield 24 Biscuits

300g Cake Flour

200g Butter, cubed and softened

100g Castor Sugar

Pinch of Salt

24 White Marshmallows

Royal icing: 1 Egg White

300g Icing Sugar

Drop of Lemon Juice

Orange Rolled Fondant

Method:

1. Preheat the oven to 170°C and prepare a baking sheet.

2. Rub the cubed butter into the dry ingredients until the dough resembles breadcrumbs.

3. Gently work the breadcrumbs until the dough just comes together into a rollable paste.

4. Flour a work surface and roll the dough out to about 5mm, ensuring that the dough does not stick to the surface.

5. Cut out rounds using a cookie cutter, or an upturned glass.

6. Place the cookies onto a baking sheet and bake until just golden, 15 to 20 minutes.

7. Allow to cool on the tray before removing, approximately 15 minutes.

To decorate:

1. Make the royal icing by whipping together the three ingredients until a relatively stiff consistency, stiff enough to pipe and hold its shape. Split into four and colour one quarter black, the next green, the next red, lastly reserving some of the white for the puddle.

2. Split the white royal icing into 2 and add another drop of lemon juice into the second portion of the icing. This will give a pourable consistency to the icing.

3. Pipe a puddle shape using the white icing a piping bag and a writing nozzle onto the centre of the cookie. Use some of the royal icing that is pourable to fill the puddle and place a marshmallow just off centre.

4. Using a piping bag and more fine writing nozzles, use each different colour to add on details, green for the buttons, red for a scarf or bowtie, black for the eyes and arms.

5. Lastly, make a little carrot nose using some of the orange fondant. Stick it in place using some of the white royal icing.

Remember your imagination is your only limit! Get creative…

Banana Crisps

dudaadmin@advtech.co.za (ADvTECH Group) — Fri, 06 Dec 2019 09:10:00 GMT

Banana Crisps

Ingredients

2 Just ripe bananas

Method

1. Preheat oven to

110°C. Line a baking sheet with parchment paper.

2. Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush slices with lemon juice.

3. Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.

4. Let bananas cool until crispy, at least 5 minutes.

Kare Kare-Oxtail Stew

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 23 Sep 2019 08:49:00 GMT

Kare Kare- Oxtail Stew Ingredients 1.5kg oxtail you an also use tripe or beef slices 1 small banana sliced 1 bunch of bok choy 250g string beans cut in half (top and tail) 4 pieces eggplants sliced 1 cup ground peanuts 1/2 cup peanut butter 1/2 cup shrimp paste 1 liter water 1 teaspoon of egg yellow powder 1/2 cup rice flour 1 tbsp garlic minced 1 red onion onion chopped salt and pepper Instructions In a large pot, bring the water to a boil Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker) Once the meat is tender, add the ground peanuts, peanut butter, and egg yellow powder and simmer for 5 to 7 minutes Add rice flour and simmer for 5 minutes On a separate pan, saute the garlic then add the banana , eggplant, and string beans and cook for 5 minutes Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) Add salt and pepper to taste Serve hot with shrimp paste.

Anchovy Toast

dudaadmin@advtech.co.za (ADvTECH Group) — Mon, 23 Sep 2019 07:23:00 GMT

Anchovy Toast by Chef Eoin Shiell

Serves: 4 portions

Prep time: 30 min to prepare, but two days due to certain elements needing to stand over night.

Cooking time: 20 min

Ingredients:

1 Loaf Ciabatta sliced thinly and toasted just before use.

Tempura Fried Pilchards

½ tin Lucky Star Skinless and Boneless Pilchard Fillets, drained.

Wash and dry the tin as it will be used for your plating.

100g Cake flour

½ packet Dry yeast

120ml Water

Salt to taste

500ml Sunflower oil for deep frying

Pilchard Snow

½ tin Lucky Star Spicy pilchards.

50ml Sunflower Oil

1 cup Tapioca Flour

Mushroom Espuma Mousse

100g button mushrooms

10ml sunflower oil

25ml Dry white wine

100ml Fresh cream

Pickled Onion

10g baby onion halved

250ml red wine

10ml red wine vinegar

Method

1. For the snow decant the tin of Lucky Star Spicy pilchards into a small pot with the oil. Bring to heat, remove from the stove. Once cooled down cover and leave in the fridge over night. Strain the mixture through muslin cloth so you are only left with the oil, and bring back to heat. Whilst still whisk in the tapioca flour until a crumb like texture is formed. Keep in a covered container and store in the freezer till ready to use.

2. For the mushroom espuma dice your mushrooms and place in a small pot with hot oil. Fry off until the mushrooms have taken on a nice caramelized colour then add your red wine a seasoning to taste. Add your cream and bring to the boil. Remove from the heat and blend until smooth, pass through a fine mesh sieve and into the espuma canister. Add one cartridge of CO2, remove and add another cartridge. Leave in the fridge over night. Shake well before use.

3. To prepare the pickled onion; cut the onion in half from the head to tail, remove the outer skin and place in a small pot with the red wine and red wine vinegar. Bring to the boil and remove from the heat. Cover with plastic wrap and let the onion sit in the pickling liquid for at least 24 hours.

4. To make the tempura batter whisk your flour, yeast seasoning and water together, creating a smooth, slightly runny batter. Place your oil in a small pot and put on a high heat Dust your Lucky Star Skinless Pilchard Fillets in flour evenly on both sides and then carefully dip into the batter, making sure to fully & evenly coat the entire fillet. Place into the hot oil. Once the one side has taken on a nice golden brown colour turn the fillets over to evenly fry. Remove from the oil with a slotted spoon and place on a tray with some kitchen towel in order to drain the excess oil.

5. To assemble, shake the espuma well and gently squeeze on the trigger to create a mound with the mushroom mousse in one corner of your clean, dry Lucky Star Skinless Pilchard Fillets tin.

Use a teaspoon and spoon out your Lucky Star Spicy pilchards snow across the inside of the tin. Drain your baby onions and pull the florets apart. Carefully place them around the inside of the tin. Add your tempura Lucky Star Skinless Pilchard Fillets and lastly your toasted ciabatta. Serve immediately.

Capsicum Masterclasses for Cape foodies

Thu, 15 Aug 2019 07:23:00 GMT

Start with learning to make the ultimate hamburger

Cape Town’s Capsicum Culinary Studio – part of the largest chef school of its kind in South Africa – will be holding a series of masterclasses for both enthusiastic and amateur home cooks who want to expand their repertoire.

These will include be not-to-be-missed specialised one-off courses hosted by Langtafel op die Duin’s Isabella Niehaus; chef and food stylist Bas Newman with Heart FM drive time host Suga; owner of Loaves by Madam Baker in Woodstock Ciska Rossouw; Pure Good founder Shannon Smuts and Heinrich Koen, owner of House of H in Cape Town’s Loop Street.

The classes kick off on Wednesday, August 28 from 18h00 to 20h00 with Koen who will be showing attendees how to make the perfect hamburger.

Says Koen – who worked at Café Paradiso, Madame Zingara and Jamie’s Italian as well as for Aldo Zilli before starting his own operation three years ago – “It’s going to be the coolest class! I am going to show people how to make a delicious burger and it won't be a daunting task to replicate at home. Making food is all about passion and cooking with some love, so bring the love and let's make some lekker burgers.”

What constitutes the ultimate hamburger in his opinion: “It is all about using the proper cuts with the best flavour for the mince patty. Do not over complicate, let the taste come through within its simplicity.”

Says Cape Town principal Lianne Holt: “Our masterclass for foodies will allow cooking enthusiasts the chance to cook and bake with celebrated chefs who have made a name for themselves with their unique culinary art.”

Cost per class is R750 per person including ingredients. Attendees much be aged 18 or over. For more information contact: 021 442 0600

Book for Heinrich’s hamburger class HERE .

Chef Zondi - Living the Dream

dudaadmin@advtech.co.za (ADvTECH Group) — Fri, 02 Aug 2019 09:34:00 GMT

... from a Free State farm to Disney World's Animal Kingdom Lodge

_________________________________

Mosondase Sophia Maloka is living proof that you are never too old to realise your dream.

Born in 1976 on a farm in Bothaville in the Free State, the 43-year old - more affectionately known as Zondi - currently lives and works in Midrand where she is the chef at the Premier Hotel.

But that is all about to change ...

Her love for cooking started when she was very young and she says some of her earliest memories are the smell of her aunt's cooking as she conjured up dishes using butter, garlic, cinnamon and other spices.

In 2001, at the age of 24, Zondi moved to Pretoria and began working for her cousin, Matothpe Thusi, looking after the children and cooking and cleaning. Armed with her monthly copy of Bona magazine and following its recipes, Zondi was inspired to create her own dishes and it was not long before she set up a small catering company operating out of her cousin's kitchen.

“With her full approval and encouragement,” she hastens to add.

And that's where Zondi thought her career in food would end! But 18 years later, and with the children in the household grown up and gone, Zondi's cousin urged her to study further.

“I was always keen to study at Capsicum Culinary Studio as I was drawn to their big red pepper logo,” she says. She Googled the school, found their number and every month would call them and ask if they had a bursary programme or - at the very least - if they would consider hiring her to wash dishes.

What she didn’t know is that Thusi and her husband had secretely been putting money aside every month for her, so she was overwhelmed when her cousin finally revealed that there were sufficient funds to not only study cheffing, but to do so at the school of her dreams – Capsicum Culinary Studio.

Zondi enrolled for the Diploma in Food Preparation and Cooking course and graduated in 2018.

“My time at Capsicum was marvellous. It wasn't easy as I was still working for my cousin as well as being a full-time student, but I was so happy doing what I had always wanted to do.”

Zondi admits that even though she didn't own a laptop, her lecturers allowed her to complete her assignment with pen and paper.

“Chef Peter van Aswegen was my class lecturer and he made sure I understood the maths side of the course as this subject was not my strongest suit, but is vital in the cooking and restaurant business. Chef Jovan Bester and Chef Ewan Johnston were my kitchen chefs and taught me so many new techniques and gave me the confidence I needed. I have all three to thank for getting me to where I am today.”

And that place is soon to be Orlando, Florida, as in the next few days Zondi will be winging her way to the US to take up a year-long position as trainee chef at Disney World's Animal Kingdom Lodge.

“My trip to the US came about when I went back to Capsicum after my graduation to collect my files. Chef Ewan introduced me to his colleague at the Rosebank campus, Chef Pierre van Heerden who took my details and got in touch with a contact he had at Disney where he had previously worked.”

Thereafter followed a set of interviews and a Skype call with the head chef at Animal Kingdom Lodge, and before she knew it Zondi was clutching her new passport and plane ticket.

“It will be my first trip overseas and I cannot begin to describe how excited I am to be going to America, meeting new people and learning as much as I can.”

We caught up with Zondi before she boarded her flight to the US and asked her a few foodie questions:

What do you love eating/dislike eating?

I grew up on a farm in the Free State. I don't have food allergies and I eat and love to eat everything.

What ingredients are always in your fridge/pantry?

Stretching back to those early days on the farm when my aunt was cooking, you will always find butter and cream in my fridge as well as tomato paste, cinnamon, paprika and pink salt in the cupboard.

Who are your food heroes?

Siba Mtongane, Jamie Oliver, Chef Ewan Johnston from Capsicum and Chef Ross Jurgens from the Premier Hotel in Midrand

Apart from friends and family, what will you miss most about SA while you are in the US?

I will miss those good old African staples like pap, chicken feet and mala mogodu (tripe stew) as well as Malome Mathusi butter biscuits.

What is your dream? Where do you see yourself in five years?

I see myself back in South Africa owning and running a kitchen where I can help the youth, teaching them about spices and hospitality. I also want to have popup restaurants all over the place and from where I can cook and serve 5-star food on the street.

The opportunity to work for a year in the USA

Mon, 29 Jul 2019 19:15:00 GMT

Capsicum and The Private Hotel School partner with youth travel specialists OVC

The opportunity to work for a year in the US hospitality industry

Capsicum and The Private Hotel School partner with youth travel specialists OVC

Local culinary food and hospitality institutions, Capsicum Culinary Studio (CCS) and The Private Hotel School (PHS), have partnered with youth travel specialists OVC to give their students the opportunity to work in top hotels and resorts in the US for 12 months in paid internships.

Students at both schools, who have completed or will complete a one-year certificate in professional cookery or certificate in hospitality management this year, have the opportunity to fill one of 150 spots available for 2020 when OVC visit the schools' campuses later this year to interview potential candidates.

Those who are enrolling for both the Capsicum and Private Hotel School July intake will be eligible to be interviewed by OVC and could be working in the US on completion of their course in July next year. The registration day for both CCS and PHS for the July intake takes place on Saturday, June 29 in the morning. But all campuses are open every Saturday morning from 9h00 to noon for enquiries about this this programme.

Those who qualify will then be able to include international experience to their portfolio after the paid work experience in top establishments such as Gaylord Hotels, Great Wolf Lodge or McQuire Resorts.

In less than three years, more than 550 South African students have been placed in jobs in the US by OCV (www.ovc.co.za).

Mthatha-born chef Wandile Mabija graduated from Capsicum Culinary Studio's Port Elizabeth campus in 2017 and found himself a year later at the prestigious Fairmont Austin Hotel in Austin, Texas thanks to OVC.

“It was a shock at first due to everything being new to me - from the food and the people and even the fact that they drive on the right-hand side of the road. However, it was such an amazing experience which allowed me to broaden my horizons and taught me so much.”

Says Capsicum and Private Hotel School MD Renee Hill: “It’s an opportunity for people to change the course of their life, as hospitality is one of the fastest growing employment industries providing career opportunities globally, as well as in South Africa.”

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with six campuses throughout the country and graduates who work around the world. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in South Africa.

The Private Hotel School (TPHS), too, is regarded as a leader in its field and in its 13 years of operation in Stellenbosch, it has become renowned for offering exceptional hospitality training and higher education. TPHS has also launched a campus in Rosebank, Johannesburg.

Capsicum and The Private Hotel School partner with youth travel specialists OVC

The opportunity to work for a year in the US hospitality industry

Capsicum and The Private Hotel School partner with youth travel specialists OVC

Local culinary food and hospitality institutions, Capsicum Culinary Studio (CCS) and The Private Hotel School (PHS), have partnered with youth travel specialists OVC to give their students the opportunity to work in top hotels and resorts in the US for 12 months in paid internships.

Students at both schools, who have completed or will complete a one-year certificate in professional cookery or certificate in hospitality management this year, have the opportunity to fill one of 150 spots available for 2020 when OVC visit the schools' campuses later this year to interview potential candidates.

Those who are enrolling for both the Capsicum and Private Hotel School July intake will be eligible to be interviewed by OVC and could be working in the US on completion of their course in July next year. The registration day for both CCS and PHS for the July intake takes place on Saturday, June 29 in the morning. But all campuses are open every Saturday morning from 9h00 to noon for enquiries about this this programme.

Those who qualify will then be able to include international experience to their portfolio after the paid work experience in top establishments such as Gaylord Hotels, Great Wolf Lodge or McQuire Resorts.

In less than three years, more than 550 South African students have been placed in jobs in the US by OCV (www.ovc.co.za).

Mthatha-born chef Wandile Mabija graduated from Capsicum Culinary Studio's Port Elizabeth campus in 2017 and found himself a year later at the prestigious Fairmont Austin Hotel in Austin, Texas thanks to OVC.

“It was a shock at first due to everything being new to me - from the food and the people and even the fact that they drive on the right-hand side of the road. However, it was such an amazing experience which allowed me to broaden my horizons and taught me so much.”

Says Capsicum and Private Hotel School MD Renee Hill: “It’s an opportunity for people to change the course of their life, as hospitality is one of the fastest growing employment industries providing career opportunities globally, as well as in South Africa.”

Capsicum Culinary Studio is the largest chef school of its kind in South Africa with six campuses throughout the country and graduates who work around the world. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in South Africa.

The Private Hotel School (TPHS), too, is regarded as a leader in its field and in its 13 years of operation in Stellenbosch, it has become renowned for offering exceptional hospitality training and higher education. TPHS has also launched a campus in Rosebank, Johannesburg.

Chef Talent Scout Competition

Mon, 29 Jul 2019 18:56:00 GMT

Congratulations to our Chef Talent Scouts!

Congratulations to our selected #FutureChefs who have managed to make it to our Semi-Final round. You will now have to participate in a fiery cook-off, on 3 August, with your fellow contestants to win one of our internationally-recognised Professional Cookery Programmes for 2020.

All you need to do is come through to your local campus and make the same winning dish that you entered on Instagram.

Semi-finalist Requirements:

All semi-finalists are requested to come through to your respective campus:

Date: 3 August 2019

Time: 9:00 for 9:30am

Venue: Your local Capsicum campus – listed above.

*You will need to make the dish that you entered the competition with.

Rules of the Cook-off:

You will be preparing the dish that you entered on Instagram, using your own ingredients.

You will only need to make ONE dish.

You will have 5 hours to cook/bake your dish.

Your dish will be judged by our Capsicum Lecturers.

Once your dish is complete (within 5 hours) you can present for judging, Capsicum's elected judging panel will judge the dish across a set of criteria relating to presentation, texture and taste.

A winner will be selected PER campus

The prize is a year-long Professional Cooking Programme for 2020

The winner of every campus will compete for our final round to stand a chance to win a 3-year QCTO Chef Programme for 2020.

Basic preparation equipment will be available at the campus, any specialised equipment must be brought in by the contestant.

Basic Station and Equipment available includes:

1 x Stove

1 x Standard Oven

Whisk, solid basting spoon, slotted basting spoon, tongs, wooden spoon, kidney pan, grater, pots, pans, chopping boards and mixing bowls.

No ingredients will be provided for the contestants.

All ingredients need to be brought in by the contestant.

No elements may be premixed or prepared.

All preparation must take place on campus within the time frame allocated.

Standard plates will be provided.

Any special plating requirements must be provided for by the contestant.

A chef knife and pairing knife will be provided for each contestant.

If you win your local campus cook-off you will be sponsored to travel to Gauteng for the final cook-off between the 6 regional finalists.

In the final cook-off the finalists will be challenged by working with ingredients from a mystery basket.

The final cook-off will take place on Saturday 31 August.

Prizes:

6 Regional winners/semi-finalists: A bursary of R90 000 towards your study for a Professional Cookery programme. (Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria).

1 National winner: A bursary of R200 000 towards your study for the QCTO Chef programme (three years).

The bursary includes a full chef uniform, ingredients and knife set.

Term's and Condition's:

The competition is open for South African citizens only.

The recipient of the bursary must be 18 years of age or older in the year of study at Capsicum Culinary Studio (2020).

The recipient of the bursary must be able to study in 2020.

The bursary will not be carried over to the following year or deferred in anyway.

The regional winner who wins the national competition will not receive the bursary for Professional Cookery but will win the 3-year QCTO Chef Programme.

The bursary is for study only and excludes transport and accommodation.

This competition is NOT applicable to current culinary students.

This competition is NOT applicable to Capsicum Culinary Studio students.

Winners will be announced on our website and social media platforms.

For full T's & C's please contact your local branch principal.

Enrol for 2020 now!

Mon, 29 Jul 2019 18:46:00 GMT

Join SA's largest chef school in 2020 and take the first step towards a lucrative culinary future.

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From Mexico to the French Alps, Chef Jessica takes on the world

dudaadmin@advtech.co.za (ADvTECH Group) — Wed, 10 Jul 2019 10:41:00 GMT

Chef Jessica Alcock, takes on the world!

From Mexico to the French Alps, our Capsicum Pretoria graduate - Chef Jessica Alcock has been on a world wind adventure since her graduation.

The talented Capsicum Chef told us a little about her extraordinary journey so far.

“Last year June I decided to combine my passion for food, meeting new people and traveling.

At the end of June it was final I packed my bags and left to base myself in Palma Majorca where I would look for a job as a yacht chef. I was extremely determined and managed to find myself a job within the first week.

The first month was spent as a freelance chef until I secured myself a job on a yacht in Monaco for a Dutch family. I was based there for two month and at the end of October I decided it was time to experience a proper European winter.

I then worked as a private chef in a chalet in the French Alps where I would cook breakfast, make tea snacks and a 4 course dinner for 15 guests at a time. The guests would come from all over the world. This was an experience but 3 months into this job I received an irresistible offer to work as sous / crew chef on a yacht with a world cruising itinerary. I met up with the yacht in Mexico and we are currently crossing the Atlantic Ocean to Spain.

It's an absolutely amazing industry to work in but it requires alot of determination and persistence.”

All the best Jessica, we are SO proud of you!

Halloween Cupcakes

Mon, 27 May 2019 11:21:00 GMT

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.

Milk Tart

Mon, 27 May 2019 11:20:00 GMT

Vegan Milk Tart

1 Large Tart

Pastry:

2C Flour

1.5Tbsp Sugar

½Tsp Salt

115g Vegan Margarine (100% Vegetable Oil Margarine, no milk elements)

2Tbsp Vegetable Oil

2Tbsp Chilled Water

Filling:

4.5C Soy Milk

1 Vanilla Pod

2.5Tbsp Corn Flour

2,5Tbsp Flour

1C Sugar

1C Pureed Smooth Tofu

Pinch of Salt

1Tsp Agar Agar

Large Spoon of Vegan Margarine

Cinnamon to top

Pastry:

Preheat your oven to 200°C and prepare a large tart tin.

Mix the dry ingredients and rub in the margarine.

Combine the oil and water by whisking and add a little at a time until the pastry comes together in a ball.

Cover the pastry and refrigerate for 30 minutes.

Roll out the pastry and line your tart tin. Bake blind until golden brown and done. This should take around 15 minutes. Check the pastry at around 10 minutes and remove the baking beads to allow the pastry to cook through.

Remove the case from the oven and allow to cool thoroughly.

Filling:

Make the filling by splitting the vanilla pod open and scraping the seeds along with the pod into the soy milk in a large pot. Set the stove to a medium heat, and allow the milk to come gradually up to a scalding temperature, but do not let it boil.

Beat together the corn flour, flour, tofu (once pureed), agar agar, salt and sugar until smooth. Bring the mix up to temperature by gradually adding in the heated milk while whisking to avoid lumps.

Pour the filling back into the pot, remove the vanilla pod, and set the stove to a medium to low heat. Using a spatula, keep the mixture moving, allowing it to boil, and cook it for at least 5 minutes.

Once cooked, add in the knob of margarine, work it into filling, and take it off the heat. Working quickly and carefully for the mixture will be hot, pour the filling into the tart case. Allow to set, at room temperature. Once cool, sprinkle with Cinnamon and either serve or store in the refrigerator until use.

Espresso and Chocolate Baked Cheesecake

Mon, 27 May 2019 11:17:00 GMT

By Chef Mark Coombe

(MAKES ONE 22CM ROUND)

Ingredients

460g cream cheese

15ml coffee

200g melted good quality dark chocolate

200g sugar

90g corn flour

15ml vanilla essence

Pinch salt

3 eggs

125ml sour cream

Method

Pre heat oven to 180°c

Cream the cream cheese, sugar, cornflour, vanilla & salt in a mixer

Add one egg at a time then espresso whilst mixing

Add sour cream and melted chocolate

Pour into prepared tin over biscuit base

Bake for 45 minutes, then cool in oven (with door sligthly open) for 1 hour

Serve with brandy cream!

A Healthy Valentines Treat

Mon, 27 May 2019 11:14:00 GMT

Are you running out of time and have no idea what to make for your special someone this Valentine’s Day?

Why not try these healthy chocolate truffles, created by our very own Chef Ukhonaye Mconi.

Chef Ukhonaye says he chose this dish because it’s “cheaper and healthier than chocolate truffles from supermarkets, and there are so many more added benefits in all the ingredients.”

“I also see it as a fun activity for couples or families. It’s an eat and play kind of set up” he adds.

Ingredients:

2 Cups Toasted Oats or Toasted Bran

4 Tbsp Honey

3 Tbsp Peanut Butter

3 Tbsp rehydrated Goji Berries

Pinch Salt

3 Tbsp Dessicated Coconut

1 Tbsp Cocoa Powder

Extra Cocoa Powder for dusting

Method:

In a bowl, add all dry ingredients together and mix thoroughly, once mixed, the wet ingredients including the berries can be added.

Should there be adjustment needed (if too loose, add more oats, if too dry add more honey/peanut butter).

Once the desired consistency has been reached, roll your oat mixture to the desired size and dust/coat with the extra cocoa. Sprinkle cocoa.

These can be refrigerated and frozen for later use/consumption.

Capsicum Chocolate Cake

Mon, 27 May 2019 11:11:00 GMT

Ingredients

• 2 cups white sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons bicarb

• 1 teaspoon salt

• 2 eggs

• 1 cup milk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

• 2 tbsp coffee into the boiling water

Instructions

Preheat oven to 175°C.

Prepare the tins (2x 18cm round tins / cupcake trays) with spray and cook or grease-proof paper.

In a large bowl, whisk together the sugar, flour, cocoa, baking powder, bicarb and salt.

In a separate bowl whisk together the eggs, milk, oil and vanilla. Whisk until thoroughly combined.

Add the wet mixture to the dry ingredients, stir in the boiling water last. Your mixture will be thin. Pour evenly into the prepared round tins/cupcake trays.

Bake for 30-40 minutes in the preheated oven, until the cake tests done with a cake tester/skewer. Cool in the pans for 10 minutes, once rested turn out onto a wire rack to cool completely.

Icing

• 1 cup cream

• 2 tablespoons butter

• 2 cups good quality dark chocolate, chopped

• pinch salt

Instructions

1. Add cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is heated throughout.

2. Add the chopped chocolate to a large glass bowl. Pour the warmed cream and butter mixture over the chocolate. Add your pinch of salt. Allow to stand for about 3minutes to soften the chopped chocolate completely.

3. Stir briskly with a whisk to combine and until completely smooth.

4. Once cooled, use an electric mixer or a whisk, whip the cooled ganache to incorporate air and increase the volume. Use a spatula to spread the ganache between the cakes or onto the cupcakes.

Tips:

• Ensure your oven is pre-heated

• Always prepare your tins in advance

• Eggs perform best at room temperature

• Measure/weigh all ingredients prior to beginning the recipe instructions

• Sift all your dry ingredients together – always

• An electric mixer will assist with the mixing process 

• Use a skewer/toothpick if you do not have a cake tester, to test if your cake is cooked through. Stick the skewer/toothpick into the cake, if it comes out clean, it is baked!

• If your cake begins to pull away from the sides of the cake tins, this is a sure sign that the cakes are baked.

• If you have a fan-assisted oven, always drop the temperature by 20°C. The fan assistance always created a hotter oven as it is constantly circulating the air.

• Always allow your cakes to cool completely before beginning to decorate, if you rush this process, the icing/ganache will melt right off the cake!

• Always cool cakes on a cooling rack. This prevents condensation on the cake base.

Vegan Vibes by Chef Lianne Holt

Mon, 27 May 2019 10:47:00 GMT

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

Autumn Flavours of Duck

Mon, 27 May 2019 10:45:00 GMT

Confit duck leg and smoked blade of duck breast, roasted figs and beetroot compote,

garlic & parsnip puree with edible autumn leaves.

Serves 4

Prep time: 1hour

Cook time: 4 hours

Ingredients:

Duck leg confit

• 4 Duck leg quarters

• 4tsp Rock Salt

• 1 Star Anise

• 2 tsp Sichuan peppercorns, crushed

• 2 cloves Garlic, crushed

• 5 sprigs Fresh Thyme

• 1 Orange, sliced

• 500ml Rendered duck fat

Method

1. Combine the rock salt, star anise, Sichuan pepper garlic, thyme and orange and coat the duck legs in the mixture

2. Place in a non-reactive container like a stainless steel or glass bowl and leave to cure overnight

3. Once cured place in a roasting tray and cover with duck fat

4. Cook in a 140C oven for 4 hours. Meat should fall of the bone

5. Let cool before shredding the meat

Smoked duck breast

• 4 Duck breasts

• Apple wood chips for smoking

• 15 ml Soy Sauce

• 5 ml Mirin

• 15ml Honey

• 1 clove Garlic, minced

• 5 g Fresh Ginger, grated

• Salt and pepper to taste

• Sunflower oil for pan frying

Method

1. Score the duck breast fat layer into a criss-cross pattern and place the duck breast in a container, cover with plastic wrap. Using a cold smoke gun inject smoke from the apple wood chips into the container until the duck breast is fully submerged in smoke. Seal the container and let it stand for 40 min – 60 min

2. Mix the Soy sauce, Mirin, honey, garlic and ginger together and season with salt and pepper

3. Once duck breast has been infused with the smoke place in the soy mixture and let marinade for another 30min

4. Place a large frying pan over a medium to low heat and place the duck breast skin down in the pan with a little bit of cooking oil. Slowly render out the fat until the skin is dark brown and crispy. Remove the breast from the pan and turn the temperature onto high heat. Let the pan get hot before placing the duck breast flesh side down to seal and brown the duck breast. Cook until pink in the centre

Fig and Beetroot Compote.

Ingredients

• 100g Mediterranean figs

• 100g Baby beetroot

• 20g Brown sugar

• 20ml Honey

• 20ml Balsamic vinegar

• 1 Orange, zested and juiced

• Salt and pepper to taste

Method

1. Boil baby beetroot until tender in salted water, Let cool and peel the beetroot and cut into large cubes

2. Place the beetroot and the figs into a roasting pan and drizzle with honey, Roast until soft and caramelised in a 180C oven. About 15 min

3. Place the fig and beetroot mixture along with roasting juices into a sauce pan and add the sugar, balsamic vinegar and orange zest and juice. Bring to a simmer and reduce until slight syrupy consistency is achieved

4. Blend until smoot and season to taste

Garlic and Parsnip puree

Ingredients

• 200g Parsnip, peeled and grated

• 3 cloves garlic, minced

• 50g Butter

• 100ml Cream

• Salt and pepper to taste

Method

• Sweat the grated parsnip and garlic in butter until tender

• Add the cream and reduce until thick. Season to taste and puree

Edible Autumn Leaves

Ingredients

• 4 sheets of rice paper

• 4ml Sesame oil

• 5ml Soy Sauce

• 5ml Mirin

• 1 drop red gel food colouring

• Salt and pepper to taste

Method

1. Mix the Sesame oil, soy sauce, mirin and food colouring together

2. With a pastry brush, brush over the rice paper unevenly to achieve different shades of colouring

3. Let the rice paper dry before cutting into leaf shapes to be used as garnishing

The Changing World of Confectionary

Mon, 27 May 2019 10:43:00 GMT

By Chef Hayley Sutherland

Confectionery: The art of making confections which are food items that are rich in sugar and carbohydrates.

Confectionery is divided into two broad categories.

First being baked confections and second sugar confections.

The difference between baked and sugar confections is that not all items in baked confectionery are sweet. They include products that have a basis of flour and are always baked in ovens. Sweet confectionery includes items that are sugar based and are high in carbohydrates, these items cannot be eaten as a nutritious meal but rather a tea time snack.

“The rise of baked confectionery art”

Being a baker is an art and a science. Ingredients have to be carefully combined at specific stages and mixed in a firm but gentle way to create a product that meets the desired outcome. Artisanal breads have become a trend that everyone wants a piece of. Artisanal baking is a craft where the baker is trained to the highest ability to bake a hand crafted loaf while understanding his ingredients and the environment around them. Although there is the division between sweet and baked confection that does not mean that there are no sweet baked products. There are deliciously sweet products such as brioche, sweet croissants, pain au chocolate etc. which can all be enjoyed under the umbrella of baked confection.

“The sweetest thing”

Sugar confection is as its name suggests – all things sweet. Many years ago when sugar was not readily available honey was used as the basis of confectionery and used to preserve fruit. We have come a long way since then. Today we have many different types of sugar as well as sugar alternatives to use in the production of sweet confectionery be it candies, cakes, tarts or cookies.

Chocolate a firm favorite falls under sweet confection and by chocolate I mean the real deal couverture made from cacao beans. The making of chocolate is a lengthy and expensive process that your average consumer does not understand or know of. There are a few local businesses that are opening up now that promote a bean to bar chocolate and it is fast becoming a trend in the confectionery world as these products do not contain all the extra “nasty” additives as the big brand chocolates that we know today.

“The current state of confection”

People are moving away from mass produced products that are made by chain supermarkets and towards more individually made items by your local baker that contain quality ingredients like real butter, full cream milk and vanilla pods. This is where we will find our artisan bakers and pastry chefs that work tirelessly to hone their crafts and be the best in the business.

The world of confection is changing daily with influencers setting the pace from all over the globe. Watching platforms such as Instagram and Pinterest will introduce you to what is trending and keep you updated as to what is happening in the world of confection.

Autumn Inspired Crispy Pork Belly

Mon, 27 May 2019 10:41:00 GMT

Ingredients: 2kg Pork Belly 30g Sea Salt 20g Course black Pepper 4 Rosemary Sprigs 30ml Olive oil 20ml Apricot Jam Preheat oven to 180°C Wash pork belly and dry. Cut incisions into fat of pork belly. Rub pork belly with olive oil and sea salt course black pepper. Place 3 Sprig on a large baking tray and place pork on top, cover with foil for an hour. Remove from oven and remove foil. Place back into oven and increase temperature to 200°C Roast until golden brown and crispy. Remove from oven and brush with apricot jam.

Pumpkin Pie Parfait

Mon, 27 May 2019 10:35:00 GMT

For the Pumpkin Butter:

Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.

Once it begins bubbling, reduce heat to low and simmer. You’re looking for a frequent bubble, so if there isn’t much going on at the surface, increase heat to medium-low heat. If bubbling too vigorously, reduce heat to low.

Cook, uncovered, for 15-20 minutes, stirring occasionally. For a deeper colour and flavour it can be cooked down for a further 10-15 minutes.

Taste and adjust seasonings as needed, adding more maple flavoured syrup for sweetness, lemon juice for acidity, cinnamon or pumpkin pie spice for warmth, or salt to balance the flavours.

Set aside to cool down.

Once cooled completely, transfer to a large piping bag and store in the refrigerator or freezer.

Assembly:

Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (optional).

Top with a generous portion pumpkin butter and tap to settle.

Top with a generous amount of coconut whipped cream and tap to settle.

Top with another layer of pumpkin butter, then one more layer of coconut whipped cream.

Tap to settle.

Top with the candied pecans, ground cinnamon and remaining granola.

Pork Belly roll stuffed with whiskey infused smoked apple cranberry and walnut stuffing

Mon, 27 May 2019 10:32:00 GMT

Pork Belly roll stuffed with Whiskey infused, smoked apple, cranberry and walnut stuffing served with Vegetable chips, Mushroom and Kale Risotto, Pomagranate Molasses and Slow Cooked Candied Apple pieces (Feeds 6 people)

Pork Belly Roll

Ingredients

1.5 kg De-boned pork belly

15g G Honey

Salt & Freshly ground Black Pepper to taste

For the filling

500g Apples

125g Wood Chips

75g Dried Cranberries

50 ml Whiskey

50 g Whole Walnuts, Roasted

Method

For the filling

Peel and core and quarter the apples, place in a bowl of water with a teaspoon of lemon juice. Pat dry and place on a wire rack set above the wood chips. Smoke the apples for 25 minutes (over direct heat)

Soak the Cranberries in the Whiskey.

Roughly chop the roasted walnuts.

Once the apples have been smoked, roughly chop then, be careful not to squash the apples too much. Drain the cranberries and reserve the Whiskey. Add the cranberries and Walnuts to the apples and stir in gently, again don’t squash the apples too much.

Place the filling aside.

For the Pork Belly.

Rinse and dry the Pork Belly well. Score the Skin as desired.

Place the Belly skin side down and rub in the honey on the inside/flesh side well. Season with salt and pepper.

Place the filling on one side of the Belly and roll up.

Truss the Belly neatly with 2 cm increments.

Dry the skin side again and sprinkle with salt and pepper

Place the Pork Belly roll into a lightly oiled roasting dish.

Roast in a pre-heated oven at 180⁰C for 45 to 60 Minutes, until the Skin is crisp and the belly is fully cooked.

Game Chips

Ingredients

3 Carrots

2 Beetroots

Oil to deep fry

Method

Wash and Peel the Carrot and Beetroot.

Using a vegetable Peeler, cut the carrot and beetroot into slithers/ribbons.

Heat the oil in a heave based saucepan or large pot to 180⁰C

Start with the carrots, and working in batches.

Deep fry the carrot ribbons until they start to lightly brown, about 3-4 minutes. They will not be crisp at this point. Do not concern yourself as this is normal. They will crisp up as they cool.

Place the carrot crisps on a sheet of kitchen paper to drain.

Once all of the carrots have been fried, do the beetroot in the same way.

Reserve the chips to serve later.

Mushroom and Kale Risotto

Ingredients

12g Butter

15Ml Vegetable oil

300g Arborio Rice (Risotto Rice)

2 Shallots, or 1 large onion finely chopped

1 Clove of Garlic, minced

2 cm Piece of Ginger, minced

¼ Red Chilli, seeded and finely chopped

Whisky reserved form re-hydrating the Dried Cranberries from the pork belly roll.

300g Button mushrooms, sliced

150g Washed and shredded kale

1.2 L Very good vegetable stock

Salt and freshly ground black pepper to taste

15g Grated Parmesan cheese

4 drops Sesame oil

Method

Heat a large heavy base frying pan over medium low heat

Add the butter and oil and heat well.

Add the onion and sauté until translucent, add the ginger, Garlic and chilli and continue to sauté for approx. 5 minutes. Add the Whiskey, mushrooms and kale, and cook until the whiskey has evaporated completely.

Add the Rice and toast for about 2 minutes or until the rice starts to smell nutty.

Now add the hot stock a little bit at a time, just enough to cover the rice and gently simmer until the stock has been absorbed, keep adding the stock until the rice is cooked al dente.

Once the rice is cooked remove from the heat and stir in the parmesan and the sesame oil.

Serve immediately.

Slow Cooked Candied apple Brunoise Garnish

Ingredients

1 Granny smith apple

250 ml water

250g Granulated white sugar

1 stick Cinnamon

Method

Peel, core and quarter the apple. Place in a bowl of water with a teaspoon of lemon juice.

In a heavy based saucepan, combine the water, sugar and cinnamon. Heat slowly over low heat. Just to dissolve the sugar. Once the sugar has dissolved, remove from the heat.

Dry the apple quarters well and place in an oven proof dish

Cover the apple quarters in the stock syrup (sugar, water and cinnamon solution)

Cover the dish with tin foil and bake in a pre-heated oven at 180⁰C for 20 minutes without stirring.

After 20 minutes, remove the tin foil and bake for a further 20 to 30 Minutes.

Once the apples are completely transparent, remove them from the oven. Then remove them, very carefully and gently, from the remaining syrup.

Place the apple quarters on a cooling rack and leave to cool completely.

Once the apples are cool, cut into 5mm cubes and reserve for garnish.

Scatter a few cubes around the plate after dishing up the main components.

Pomegranate Molasses

This can be bought from any Dischem or good Health Food Shop and can be drizzled around the plate for an attractive garnish.

Ewan Johnston | Cooking is a passion and love of food

Mon, 27 May 2019 09:53:00 GMT

Chef Ewan Johnston, who is a lecturer at our Rosebank campus, has been with Capsicum for two years now. Having worked in the industry for more than a decade, Ewan comes from a mass production background, but has also had some al a carte experience.

We sat down with the friendly chef to find out a little more about his passions and his current journey through Capsicum:

So... (Drumroll please) Why Capsicum?

After 8 years travelling and working in the industry in Africa and Europe. I decided to return home with my knowledge and experience with the ambition to share all of this with other young aspiring chefs. So as Capsicum was my culinary institution I qualified with, I thought being Capsicum Alumni this would be the perfect career to do so. I have been working at Capsicum for just under two years now and absolutely love doing what I do.

What has been your biggest highlight in your culinary journey?

I have had the privilege of cooking for the President of Zambia and the governor of the Katanga province in the DRCongo and their delegates. This was by far my best chef experience.

IMPRESSIVE CHEF!

What would your best advice be to your students and others who want to study cooking?

Cooking food is not just a job. It's a passion and love of food. In order to be a great chef you need to work for great people who love what you do and have the same drive and aspirations as you do. But most importantly cook the best you can and have fun doing it.

What was your own worst kitchen nightmare?

Working for a boss and not a leader.

What would be your last supper?

A good old Italian pasta dish with a good bottle of red.

What has been your most memorable student-lecturer moment?

Seeing the look on my students faces when they graduate. The look of fulfilment and success and to know that their journey has only begun.

If you would like to study to become a Chef like Chef Ewan, and travel the world visit our courses page here and make your chef dreams a reality today!

Chef Nico celebrates a decade of training new SA chefs

Mon, 27 May 2019 09:50:00 GMT

So what changes has he seen in the past 10 years at Capsicum and in the industry?

“Over the last few years, one of the obvious major changes was when Capsicum joined ADvTECH, becoming more of a powerhouse in the hospitality training arena. I’ve also noticed a change in the calibre of students, as more people become aware of the opportunities in the field through social media and television. The breadth of career opportunities locally has also increased over the years which is very exciting. With Capsicum’s international partners, students also have more opportunities to gain work experience abroad.”

Lombard – who says he has always loved food and hospitality from a young age – started working in restaurants at the age of 16.

“I worked my way up from waiter to manager and later became a restaurant owner. I completed qualifications in both hospitality management and as a chef. After 10 years in the industry, I decided on a change of pace and wanted to move into academia, so I joined the Capsicum team as principal of the Boksburg branch in 2009.”

The Alberton resident has been married for 17 years and has two children aged 12 and 6:

“Both love spending time in the kitchen and might have inherited my foodie genes!”

What do you believe gives Capsicum an edge over its competitors ?

Our passion and commitment to student life and the student experience. We also are committed to students who graduate with both practical and hands-on skills. We pride ourselves on the fact that most of our graduates find employment in the industry almost straight away.

Why do you think so many alumni have been successful ?

Not only do our students have the knowledge that they’ve gained at Capsicum but they also have an impressive work ethic and understand that you have to work hard to be successful.

What advice do you have for anyone wanting to make a career in the hospitality industry?

Make sure you love the culinary industry. Work hard. Be willing to start at the bottom. Work the extra shift. Leave an establishment after a year or two to get more exposure. Network! Enter as many chefs’ competitions as you can. Read recipes and follow other chefs on social media and look at plating photos. Eat and taste everything. Play with your food! Immerse yourself in anything and everything regarding food.

You have been teaching for a decade at Capsicum – do you ever miss the professional kitchen?

I do miss the fast pace of the kitchen, the energy and the brotherhood environment you form from working in a professional kitchen. Being a Chef is something you can’t always explain to people. Being a Chef means you are a Chef for life. Food is in our blood. We think about food all the time. It is what we dream of and read about. We get to play with our food every day. It is our passion. It is our drive. It is a way of life. It is art. It is fast. To be a Chef in a professional kitchen is extremely hard, but that’s why we love it.

This is why I love being involved in shaping the next generation of Chefs’ hospitality future.

What are the latest food trends ?

Affordable fine dining, local produce and South African heritage cooking. Craft whiskey is also showing promise as a 2019 trend, which I’m very excited about!

How do you rate the South African hospitality industry ?

We are competing very well, compared with the international industry. I think we are up there!

What three ingredients would we always find in your kitchen ?

Fresh herbs, garlic and chilli is a must. Ginger is also always there too. These ingredients will always add depth and character to any dish.

Can you also share with us your go-to recipe ?

My children love my crispy chicken wings or succulent and sticky ribs. I love a good old curry. But one of our family favourites is Thai curry mussel soup (see recipe below) which is best when served with homemade brea.

Six quick fire questions:

• Sweet or savoury?

Sweet – crème brulee or a baked cheesecake.

• Fine dining or homemade meal?

Fine dining.

• Nigella or Jamie?

Nigella. She is the dessert queen.

• Red wine or white wine?

White.

• Paris, London, Rome or New York?

New York.

• Reading on the beach, wandering around an art museum or scuba diving?

Reading on the beach.

Thai Curry Mussel Soup.

Ingredients

250g leeks

1 onion

1 garlic clove

1 tsp fresh ginger

500ml dry white wine

500ml cream

1 can of light coconut cream

1 litre chicken stock

3 tbl curry paste or to taste

500g clean mussels

A handful of coriander leaves

Method

Finely chop the leeks, onion, garlic and ginger and sauté in a little oil. Add curry paste and allow to cook for 5 minutes over low heat. Add the chicken stock and white wine and bring to the boil. Add the mussels and cook for 10 minutes. Finish with the cream and coconut cream. Allow to simmer slowly, reduce and thicken slightly. Check for seasoning, add a pinch of salt if needed. Finish with the fresh coriander leaves and serve with warm crusty bread.

QnA with masterchef Australias Ben Ungermann ahead of SA visit

Mon, 27 May 2019 09:46:00 GMT

The two-hour Masterclasses will take place at Capsicum Culinary Studio campuses in Pretoria (March 11); Johannesburg (March 12 and 13), Port Elizabeth (March 15), Cape Town (March 18, 19, 20 and 21) and Durban (March 25, 26 and 27).

Ungermann will be presenting three classes: The Whole Chicken Masterclass in which he will demonstrate how to take apart and use every part of a chicken; The Fish Masterclass where he will show how to fillet and cook fish perfectly every time and The Dessert Masterclass which will include some of Ungermann's famous desserts including his much-loved ice cream.

In 2017 Ungermann decided to pursue his dream of a life in the world of food on MasterChef Australia. He finished as runner-up and discovered a love and talent for desserts. Since MasterChef Australia Ungermann has been travelling the globe, from Japan to England and Indonesia as well as his homeland in the Netherlands, giving masterclasses.

Here he answers some questions ...

What have you been doing since your last visit to South Africa?

I have been continuing to hone my skills in kitchens around the world and have settled in Indonesia where I have just become an ambassador for a cooking brand, made a guest appearance on MasterChef Indonesia and am working on opening my new milk bar/retro diner concept in Seminyak.

Tell us about this year's South African masterclasses and what people attending can expect from them?

This year's masterclasses will be about techniques that attendees can use to aid them at home, to make their ingredients stretch further and help with plating to make it look gourmet, just like on the show and, of course, taste absolutely delicious.

What do you believe are the latest food trends?

More and more people are exploring a vegetarian and vegan diet. I am an absolute carnivore and I love meat but it's no lie, to produce protein that ends up on the plate takes a larger toll on the environment. There is a big push to cook more with vegetables and non-protein items.

Do you have plans to visit any SA restaurants?

My last time in South Africa I visited Restaurant Mosaic which was absolutely phenomenal. Chef Chantel Dartnall is remarkable and it is one of the best meals I have ever eaten. I would love to explore Cape Town which I've heard is the food capital of South Africa but I know that saying that will upset lots of other cities.

What are you most looking forward to on this trip?

Meeting South Africans. My biggest following is in India and I have travelled all over the world but I have to say the people who have been my favourite are South Africans.

We've just watched the winner crowned in MasterChef Australia 2018. Any advice for Sashi?

I don't think Sashi needs any advice, he is true foodie at heart, he has a fantastic following and I can definitely see him as one of the most successful MasterChef Australia contestants ever.

Tell us a bit about your ice cream shop in Australia?

Ungermann Brothers in Australia is a shop that presents gourmet, out-of-the-box flavours to the public. All our ice-cream is preservative free, we use the freshest local ingredients and it is completely natural with no stabilisers. My brother Danny and I are both parents and we believe when you are feeding the people you care about, you use the best possible ingredients at your disposal. It has never been about making a quick buck but rather about giving people quality.

Three favourite ice cream flavours?

My organic carrot cake, which has become my absolute favourite, secondly my salted caramel bacon and pecan and the third, which we don't make at my ice-cream shop in Australia, is boysenberry, it's just one of those flavours which gets me.

Favourite chicken dish?

Chicken karaage - fried Japanese chicken with an amazing flavour.

Favourite fish dish?

Well-cooked fish, still very moist, with hollandaise sauce will just do me every time.

The cost per Ben Ungermann Masterclass is R950 and includes an apron to take home as well as time afterwards for talks and photos with Ungermann. The Masterclasses are presented by Capsicum Culinary Studio in partnership with Kenwood South SA.

For more details call Kerisha at 086 111 2433 or email chef@capsicumcooking.co.za or go to

https://www.capsicumcooking.com/ben_masterclass for the schedule.

Book tickets now on https://www.quicket.co.za/organisers/15664-capsicum-culinary-studio/

Baking Brad and Beaches

Mon, 27 May 2019 09:43:00 GMT

Capsicum Cape Town head Lianne Holt's favourite things...

Lianne Holt is the new principal at the Cape Town campus of Capsicum Culinary Studio, South Africa’s leading culinary institute.

Holt – who lives in Three Anchor Bay – was appointed to the top job in November last year after having lectured and worked in the school’s academic department for the past few years.

She loves pastry and desserts – she worked at The Olympia bakery and restaurant in Kalk Bay; headed up the Saint James boutique hotel in Knysna and ran her own business Billyboo’s Cakery before joining Capsicum.

What do you believe gives Capsicum an edge over its competitors?

Capsicum trains chefs at its campuses around the country each year so we are constantly striving to improve our curriculum and add industry relevant workshops to the programme in order for our students to see the full picture of the hospitality industry. This isn’t a TV view of being a professional chef – it is real life.

Why do you think so many alumni have been successful?

Hard work is non-negotiable in this industry. If you are willing to put the work in, you will be rewarded. Our students are constantly pushed while on campus so they understand what the professional industry will be like when they join it.

Why the move to lecturing/teaching?

I have always believed that you have to share your knowledge. I also have a passion for teaching.

What advice do you give to students?

Work hard, be passionate, and show that you are hungry for knowledge and skills.

What advice do you have for anyone wanting to make a career in the hospitality industry?

Understand that there is a lot of personal sacrifice. This is not a day to day job, it is a lifestyle. However, there are also so many more avenues to follow within this industry now. Things are always evolving so keep yourself updated on industry trends and keep experimenting!

What are the latest food trends?

o Whole foods: eating healthy whole foods to nourish your body.

o Taking one ingredient and doing as many variations with that ingredient as possible, creating different textures and mouthfeels.

o Pairing ingredients with specific beverages.

o Vegan sweet treats are on the rise! This doesn’t mean sugary sweetness is out the door; people are just experimenting more with unrefined and unprocessed ingredients. There are delicious options out there.

What chef do you admire most and why?

As a baker/cake maker, my very first idol was Peggy Porschen – she is based in the UK and her creations were always inspiring me and pushing me to do better. Locally, Jason Lilley does phenomenal pastries. Grant Achatz at Alinea in Chicago blows my mind – gosh there are actually so many chefs I admire!

How do you rate the South African hospitality industry?

Our industry is improving constantly. Personally, I believe our service needs more attention than anything else. Our foodies are phenomenal and I am very proud to be a part of the culinary scene in Cape Town.

What three ingredients would we always find in your kitchen?

Raspberries, when in season; lemons; white chocolate.

Five quick fire questions:

• Sweet or savoury? Sweet

• Brad Pitt or George Clooney – Brad!

• Red wine or white wine? Ooooh… both!

• Paris, London, Rome or New York? Eeek! NYC

• Reading on the beach, wandering around an art museum or scuba diving? Beach reading!

The Sky is your limit - Celebrity Chef for Nelly Dube 2018 Capsicum Alumni

Mon, 27 May 2019 09:35:00 GMT

Making waves in the culinary industry in South Africa, Celebrity Chef Nelly Dube says the opportunities in the culinary field are endless.

Having appeared on popular radio and TV shows, including Metro FM and SABC’s Morning Live, the talented chef chose to follow her passion and open her very own culinary event company – Nelz Cuisine.

We sat down with the 2018 #CapsicumRosebank alumni to find out more about her culinary journey.

What do you currently do?

I run my own private chefing company called Nelz Cuizine (Pty)Ltd, which mostly focuses on celebrity chefing, and all kind of culinary events such as baby lunches, conferences, social clubs, bridal showers, private parties and many more

How has your culinary journey been thus far? Please tell us a little about it.

My culinary journey hasn’t been easy but very meaningful and interesting. I got to learn a lot of things and experiment with a lot of things. I learnt to be open minded and do a lot of research about food across different parts of the world. And share my experiences with different people. I also learnt to create my own recipes.

What credentials did you earn through your culinary studies?

I worked in the different Industries from hotel, wedding venue, and my own campus Capsicum Culinary Studio. I also achieved phenomenal results in all my tests no re- writes were done in all my test and I achieved 80 % to 100% in my assignments. Commitment is key. I also wrote my City & Guilds exams once and passed.

What was your journey through Capsicum Culinary Studio like?

It was fun especially Fridays. I learnt a lot from Capsicum Culinary Studio that is why in all my radio, SABC, magazine, Newspaper interviews I’ve done I take pride in mentioning Capsicum - the Chefs were professional and very diligent in our practical classes - hygiene is key!

What did you like best about the education experience?

The support I received from the principal and Chef Ewan Johnston and having to learn about kitchen ethics and safety in catering not to mention the French cuisine dishes we cooked… They were Delish!

How did Capsicum ready you for industry?

We were briefed that Industry was never going to be easy, we were allowed to choose our preferred Industry of our choice. In a nutshell proper briefing was explained to us to be prepared.

Is there a chef you admire the most? Who and why?

Yes, Chef Ewan Johnston, He was patient with me and I just found it to be fun to be in his class. He’s a people’s person.

What is your favourite cuisine?

Italian and French

How many different types of cuisine are you capable of producing?

French, Italian, British, African, Mediterranean

What is your favourite cuisine to cook?

Italian, French

What do you do to stay current on new trends?

I look at documentaries if I’m not working from chefs such as, Hairy bikers boys, Ainsley,

Jamie Oliver, Sammy & Bella’s kitchen rescue, The final table, Chefs Table, Avec Eric, Lords and Ladles etc I also read a lot to see new trends magazines, visits Restaurants, experiment at home as well etc there’s many many different ways, after all I this Industry you learn something new daily

Describe two or three of the most interesting industry trends

Plating and contract of the colours of your dish, the food shouldn’t just taste good it should look good too learning how to assemble your dish when you done and very crucial make sure you season you food well

What would be your advice to students who are currently studying towards becoming a Chef?

The biggest advice I would give is prepare yourself while you still studying which direction you would like to take in this Industry after all its a massive Industry with endless opportunities the sky is your limit. You need to know which direction you heading to e.g Celebrity Chef, food Stylist, Food editor, Chef De Cuisine, Sous Chef, Lecturer etc it simplifies things when you have graduated.

Capsicum partners with leading international digital learning platform

Mon, 27 May 2019 09:24:00 GMT

South Africa’s largest chef school has signed an agreement with a leading online training company in the hospitality sector.

Both Capsicum Culinary Studio and The Private Hotel School (PHS) have partnered with Lobster Ink, the hospitality industry's training partner of choice.

This means that all Capsicum and PHS students will have access to a selection of courses – at no extra cost – which makes use of detailed high-definition video content, delivered through their enterprise-class learning platform and used by some of the world’s finest hospitality establishments.

ProChef®, an internationally-accredited training programme for contemporary chefs and culinary teams, is part of Lobster Ink’s extensive learning library. It teaches core food science principals, latest techniques and the why behind the how.

Says Capsicum and Private Hotel School MD Renee Hill: “Three factors led to the decision to acquire the Lobster Ink product into our teaching and learning portfolio – the nature of the current generation of students, technological advancements and the demands placed on higher education institutions to adequately prepare students for the workplace.

“We believe that a traditional lecture format is no longer the best means to teach students and while we cannot move away from it entirely, our aim is to introduce alternative means to better address the needs of a diverse student body who all engage with the learning process very differently, she explains.

Adds Erika Theron, academic manager of Capsicum and TPHS: “Lobster Ink produced the ProChef® 1 Learning Path in collaboration with the Culinary Institute of America. This state-of-the-art product gives our students access to top quality video material to consume prior to attending their theory lessons, giving them exposure to topics and concepts so they may rationalise these before the same content is taught by their lecturer. This helps them retain information more easily and take learning further during class discussions. It is an extremely valuable tool to add to our students’ learning material and since it is included in their course fees, everyone has access.”

Wolfgang Lindlbauer, CEO Hospitality, Lobster Ink, says of the partnership: “Having been exposed to the rigour and knowledge required in my own apprenticeship, I understand the foundation it sets for a successful culinary career. To bring our industry-leading online training, created in partnership with The Culinary Institute of America, to Capsicum Culinary Studio and TPHS, makes me extremely excited for the future of South Africa's aspiring culinarians.”

Want to be a Chef?

Mon, 27 May 2019 09:20:00 GMT

Chef Talent Scout Competition

C ongratulations to our Chef Talent Scouts!

All you need to do is come through to your local campus and make the same winning dish that you entered on Instagram.

Semi-finalist Requirements:

All semi-finalists are requested to come through to your respective campus:

Date: 3 August 2019

Time: 9:00 for 9:30am

Venue: Your local Capsicum campus – listed above.

*You will need to make the dish that you entered the competition with.

Rules of the Cook-off:

You will be preparing the dish that you entered on Instagram, using your own ingredients.

You will only need to make ONE dish.

You will have 5 hours to cook/bake your dish.

Your dish will be judged by our Capsicum Lecturers.

Once your dish is complete (within 5 hours) you can present for judging, Capsicum's elected judging panel will judge the dish across a set of criteria relating to presentation, texture and taste.

A winner will be selected PER campus

The prize is a year-long Professional Cooking Programme for 2020

The winner of every campus will compete for our final round to stand a chance to win a 3-year QCTO Chef Programme for 2020.

Basic preparation equipment will be available at the campus, any specialised equipment must be brought in by the contestant.

Basic Station and Equipment available includes:

1 x Stove

1 x Standard Oven

Whisk, solid basting spoon, slotted basting spoon, tongs, wooden spoon, kidney pan, grater, pots, pans, chopping boards and mixing bowls.

No ingredients will be provided for the contestants.

All ingredients need to be brought in by the contestant.

No elements may be premixed or prepared.

All preparation must take place on campus within the time frame allocated.

Standard plates will be provided.

Any special plating requirements must be provided for by the contestant.

A chef knife and pairing knife will be provided for each contestant.

If you win your local campus cook-off you will be sponsored to travel to Gauteng for the final cook-off between the 6 regional finalists.

In the final cook-off the finalists will be challenged by working with ingredients from a mystery basket.

The final cook-off will take place on Saturday 31 August.

Prizes:

6 Regional winners/semi-finalists: A bursary of R90 000 towards your study for a Professional Cookery programme. (Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria).

1 National winner: A bursary of R200 000 towards your study for the QCTO Chef programme (three years).

The bursary includes a full chef uniform, ingredients and knife set.

Term's and Condition's:

The competition is open for South African citizens only.

The recipient of the bursary must be 18 years of age or older in the year of study at Capsicum Culinary Studio (2020).

The recipient of the bursary must be able to study in 2020.

The bursary will not be carried over to the following year or deferred in anyway.

The regional winner who wins the national competition will not receive the bursary for Professional Cookery but will win the 3-year QCTO Chef Programme.

The bursary is for study only and excludes transport and accommodation.

This competition is NOT applicable to current culinary students.

This competition is NOT applicable to Capsicum Culinary Studio students.

Winners will be announced on our website and social media platforms.

For full T's & C's please contact your local branch principal.

Early Bird Special

Mon, 27 May 2019 09:13:00 GMT

Join Capsicum today and get our 10% early-bird special!

If you love food and really enjoy cooking, becoming a chef could be the perfect career for you.

The 10% discount applies to either our Professional Cookery Programme or Patisserie Programme (T's & C's Apply).

With these internationally-recognised programmes, you will receive first-class training from our chef lecturers who have global experience, as well as be provided with industry placement, exposing you to a world of culinary possibilities. You will also get the edge on being a chef through the networking and entrepreneurship skills programme as well as a mobile food photography course to build your social media profile as a chef.

With six campuses around South Africa, Capsicum has more than 5000 graduates making their culinary mark around the world.

T's & C's:

- Prospective students must apply or/and register before 31 May 2019 to receive the early-bird discount.

- The programme deposit must be paid by 31 May

- Offer is not applicable to part-time students

- Offer only valid for July 2019 intake

- Offer only valid for our Professional Cookery Programme and Patisserie Programme.

For more information contact a Capsicum campus near you:

Boksburg: 011 918 2690

Cape Town: 021 442 0600

Durban: 031 561 1959

Port Elizabeth: 041 365 2606

Pretoria: 012 993 0071

Rosebank: 011 234 1896

Chat to us on our website, or fill in our enquiry form below and one of our expert advisors will assist you with course information, registration assistance and a payment plan which will suit your needs.

https://www.capsicumcooking.com/enquire

Dont wait, become a Capsicum chef today!

Capsicum partners with The Business and Hotel Management School

Mon, 27 May 2019 09:10:00 GMT

We are pleased to announce that Capsicum Culinary Studio is now in partnership with the Business and Hotel Management School based in Lucerne, Switzerland. Together we aim to promote professional cooperation in the business, hospitality and culinary field and the exchange of teaching and professional experiences between B.H.M.S. and CCS.

B.H.M.S offers a robust portfolio comprising of BA degrees in Hospitality and Business Management, Hotel & Hospitality, Global Business and Culinary Arts, as well as M.Sc degrees in International Hospitality Business Management and Global Business Management.

B.H.M.S. have an extensive footprint across the globe attracting more than 1000 students from 80 plus nationalities 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.

Kangaroo Tartare by Ben Ungermann

Mon, 27 May 2019 07:23:00 GMT

Serves 4

Ingredients:

320g kangaroo loin, cut into small pieces 1cm cubes

25g shallots, diced

10g parsley, finely chopped

15g capers, finely chopped

15g gherkins, finely chopped

1 tablespoon wholegrain mustard

1 teaspoon mayonnaise

1⁄2 tablespoon Worcestershire sauce

few drops of Tabasco

Salt and pepper, to taste

Smoked Quail Eggs:

4 quail eggs (smoked)

Amaranth Sauce:

120g amaranth

olive oil

pinch of grated garlic

salt and pepper

Pickled Shimeji Mushrooms:

80g Shimeji Musrooms

2 tbsp Sugar

1 tbsp. Salt

5 tbsp white wine vinegar

8 tbsp Water

Wafers:

225 g (1½ cups) plain bread or pizza flour

1 tsp sea salt, crushed plus extra to sprinkle

125 ml (½ cup) water

60 ml (¼ cup) olive oil, plus extra to roll

2 tbsp poppy seeds

(makes enough for 8-10)

Garnish:

Micro nasturtiums

Baby amarant

Method:

In a bowl, combine the kangaroo, shallots, parsley, capers and cornichons and mix well. Add the mustard, mayonnaise, Worcestershire sauce, Tabasco, salt and pepper. Mix and set aside.

For the Amaranth sauce combine all ingredients in a blender and blitz until emulsified. Season to taste. Apply more oil if need to lubricate.

Combine pickling solution and gently heat. Once just boiling turn off heat and trim mushrooms and add to pickling solution until the pickle is completely cool. Drain and set mushrooms aside in a container for service.

For smoked quail eggs, carefully place egg yolks into a shallow metal tray. Cover the tray tightly with cling film. Insert the hose of a smoking gun, then reseal the cling film tightly. Light the smoking gun and allow the tray to fill with smoke then remove the hose and reseal the cling film. Set aside to smoke for 3 minutes, then uncover the cling film to release the smoke. Reseal the tray with cling film and set aside in the fridge until needed.

Preheat oven to 180°C (160°C fan forced). Line 2 large oven trays with non-stick baking paper.

Combine the flour and salt in a large mixing bowl and make a well in the centre. Combine the water and olive oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.

Turn the dough onto a lightly floured surface and knead for 1 minute or until smooth, elastic and bounces back when you press your finger into it. Wrap the dough in plastic wrap and set aside for 20 minutes to rest.

Divide the dough into 8 portions and roll each in a little extra olive oil to coat lightly. Use your hands to flatten a portion into a rough rectangle and then use a rolling pin to roll out thinly and evenly into a large rectangle about 2 mm thick. Place on the lined trays. Repeat with three of the remaining dough portions. Brush the wafers with a little extra olive oil and sprinkle with extra salt and poppy seeds.

Bake the four wafers in preheated oven for 16-18 minutes, swapping the trays around halfway through baking, or until golden and crisp. Cool on the tray.

Repeat with the remaining four dough portions to make eight large wafers in total. Break into smaller pieces to serve.

Capsicum Cooking | Whats Cooking

Alumnus: Fungai Rore

Alumnus: Chef Zinhle Skosana

Alumnus: Chef Lebo Phala

Alumnus: Chef Shamiso Kadzinga

Alumnus: Sesethu Bukani

Alumnus: Zingisa Memela

Alumnus: Zanele van Zyl

Alumnus: Thando Manyoni

Alumnus: Sham Cerfonteyn

Alumnus: Mduduzi Ngwenya

Alumnus: Khairunnisa Koorowlay

Alumnus: Ammaara Sulaiman

Alumnus: Alison Greenlees

Alumnus: Lebo Phala

Alumnus: Tendani Tshikovhi

Alumnus: Sivuyile Skepu

Alumnus: Marcus Modimokwane

Alumnus: Isla Rechner

Alumnus: Sera von Gericke

Alumnus: Wandile Mabaso

Alumnus: Gugu Wanda

Alumnus: Charmaine Lehabe

Alumnus: Matt Labuschagne

Alumnus: Tinotenda Sadziwa

Pioneer of Fusion Cuisine

Wolfgang Puck: Innovator of Fusion Cuisine

Alumnus: Raidin van Rooyen

Alumnus: Michael Behmer

Alumnus: Laken Charmaine Chinyande

Alumnus: Allan Bezuidenhout and Simoné Vosloo

Alumnus: Dian Botes

Alumnus: Chef Chang Sheng (Peter) Ye

Alumnus: Kevin Reed

Alumnus: Hendrik Pretorius

Alumnus: Makomborero Mutezo

Alumnus: Harris Hlungwani

Alumnus: Kyle Marshall

Alumnus: Leanne Watkins

﻿

Alumnus: Ketsia Mutendji

Exploring the World Through Food

Anthony Bourdain - The Culinary Explorer

Jamie Oliver - Advocate for Healthy Eating

Jamie Oliver: Champion of Healthy Eating

Gordon Ramsay - Master of Precision and Excellence

Gordon Ramsay - Master of Precision and Excellence

Global Culinary Perspectives: Study Abroad Opportunities with Capsicum

How South African Chefs Can Study Abroad with Capsicum Cooking Studio

Why South African Chefs Should Study Abroad

Global Culinary Exposure

International Networking

Mastering Culinary Techniques

Expanding Cultural Awareness

Exposure to Different Palates

How To Prepare For Your International Chef Studies

Have an Open Goal

Prioritise Culinary School

Find Inspiration

Get Kitchen Experience

Exploring Capsicum Cooking Studio’s Study Abroad Opportunities

Le Cordon Bleu in Europe, the Americas, Oceania & Asia

Le Cordon Bleu Campuses in Europe

Le Cordon Bleu Campuses in the Americas

Le Cordon Bleu Campuses in Oceania

Le Cordon Bleu Campuses in Asia

Culinary Arts Academy Switzerland

Basque Culinary Center

The Basque Culinary Center’s postgraduate programs include

Ferrandi Paris

University of Derby

Top Culinary Internship in the USA

Italian Culinary Arts Internship in Florence

How Capsicum Cooking Studio Helps You Study Abroad as a Chef

Guidance and Support

Diverse Culinary Exposure

Stories of South African Chefs Who Have Studied Abroad

SA Chef Hendrik Pretorius: Crafting Culinary Delights in Lisbon

SA Chef Isla Rechner: The Pastry Maestro in London

From Gqeberha to Vietnam's Culinary Scene

Celebrating World Sandwich Day
Fun facts and a fabulous recipe to mark the occasion

Capsicum Culinary Studio’s Nelson Mandela Bay campus principal