i Lead Recipes

Humble pie, or umble pie, is also a term for a variety of pastries, originally based on medieval meat tripe pies. The expression derives from umble pie, which was a pie filled with liver, heart and other offal, especially of cow but often deer or boar. Umble evolved from numble, (after the French nomble) meaning ‘deer’s innards’. Umbles were considered inferior food, in medieval times the pie was often served to poorer people. Umble pie in its literal sense is a filled pastry similar to many respects to a Cornish pasty. The popularity of the dish umble pie among 15th and 16th century commoners in Britain gave rise to the expression “eating humble pie”. Although the original umble pies contained mostly tripe they later evolved to a form, which might contain fruit and sweetening, often without meat. Recent “humble pie” recipes often have only sweet fillings. Modern humble meat pie recipe often included pricier cuts of meat such as chopped steak.

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Many people enjoy cooking and baking but does not want to pursue a full-time career as a qualified chef. As amateur cooks they often have the need for short cooking or baking courses that will arm them with new skills to try out on their family and friends.

Prue Leith Chef’s Academy in Centurion, Gauteng identified this need for short pastry courses ( as well as other cooking courses) for amateurs. As from January 2009 these courses will be presented at their Academy in Centurion. Prue Leith’s reputation for excellence in their field means this is truly someting to look forward to.

Prue Leith will keep all the amateur cooks out there updated on developments via  their blog.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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Prue Leith’s exciting new pastry course is for qualified chefs only. It stretches over one week and chefs will be able to upgrade their skills in the following areas:

• Bread Making. Types of bread and common shapes. The effect of ingredients and the use of yeast.
• Basic Baking. Understanding ingredients and methods of baking.
• Advanced Cakes. Cakes of the world.
• Custards. Classifications of custard and the coagulation of egg proteins etc.
• Sauces. The basic categories of different sauces.
• Gelatine desserts. The different types of desserts as well as the use and methods of gelatine.
• Pastry and Tarts. Pate sucree, savlee, choux and classical tarts.
• Decorating pastes. Tuile and brandy snap, templates and more.
• Petit Fours. The different categories.
• Chocolate Work. Different types ass well as the tempering of chocolate.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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Prue Leith Chef’s Academy in Centurion, Gauteng is always riding the wave of dynamic change. News is out about their new endeavour: a short pastry course for qualified chefs who need to upgrade their skills.

As from the end of August 2008 a new course is available in pastry kitchen. The course will run over 1 week and covers 6 modules. It promises to arm qualified chefs with new skills and a fresh air of confidence in the art of pastry kitchen.

Contact Prue Leith Chef’s Academy at 012 654 5203 for more information on this exciting development.

CONTACT PRUELEITH
Gourmet Chefs Academy South Africa :www.prueleith.co.za

Prue Leith Catering telephone:
0861 105 889

Prue Leith Chefs Academy telephone:
+27 (0)12 654-5203

Prue Leith’s Restaurant telephone:
+27 (0)12 660-3260

Chefs Academy and Prue Leith’s Restaurant physical address:
262 Rhino Street,
Hennopspark,
Centurion,
0046,
South Africa

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Completing a pastry chef course has a lot of benefits for prospective professional chefs.

• Dishing up wonderful, extravagant desserts and pastries are probably already a passion. Sharing that passion with other people on the course can be very enriching and a great learning experience.
• One learns from professional, talented people who can teach brand-new skills.
• It is a great opportunity to learn about new trends in the food industry.
• One gets to work with ingredients that seemed foreign before.
• Completing a pastry course might just lead to the discovery of brand new talents you never knew you had. 
• It creates an opportunity to network with others in the food industry…and that might just open new horizons. 
• Salaries of pastry chefs are determined by the experience and ability of the chef as well as the location of the institute they are employed by. Top restaurants and hotels pay better and will definitely look more favourably at CV’s that list formal culinary training. It shows that the candidate is committed and serious about his or her career.

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