Posted on July 8th, 2008 by admin
Prue Leith Chef’s Academy is situated in Centurion, Gauteng, South Africa. It is a chef’s school of International renown – having delivered Graduates that worked in celebrity kitchens like Jamie Oliver’s and Gordon Ramsay.
Their 18 month Diploma course is very comprehensive, internationally acclaimed and has a Pastry Chef course of Master Class level. Student are privileged to work with only the best ingredient from local and international markets - Belgian Couverture chocolate, spun sugars and pastries of the highest possible standard. Prue Leith has a dedicated chocolate room which is temperature controlled with granite.
The student:lecturer ratio is less than 10:1 which means a lot of personal attention is given to every student. The lecturers are all leaders in their industry. Prue Leith prides itself on staying in step with international trends in pastry kitchen. Students create their own dessert menus and these are put on parade at one of the Top 100 restaurants in South Africa – the acclaimed Leith’s Restaurant.
Prue Leith has an extensive Finance module that prepares Graduates to run the financial part of pastry kitchen. Ordering stock, budgetting and all the nitty gritty needed to help a kitchen show profit at the end of the day.
Contact them at 012 654 5203 for more information on their excellent pastry course.
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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Posted on July 8th, 2008 by admin
Before entering into a pastry chef course it is good to keep in mind what a career as pastry chef might hold in store.
Pastry chefs will often say they have a “sweet job.” They thoroughly enjoy the creativeness of creating wonderful desserts and pastries, as well as the comrade of other chefs working with them.
The realities of being a full-time pastry chef at restaurants, bistros and hotels are that the hours can be challenging. When preparing pastries, like bread for instance, one often starts working at 3 or 4 in the morning to have everything ready before opening to the public. Serving desserts at supper time can mean working ’till closing time late at night. A lot of stamina is needed to get through the long hours of standing on your feet doing repetitive work.
Still, there are a lot of pastry chefs who admit to being a bit “crazy” for loving what they do, challenging hours and all.
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Posted on June 26th, 2008 by admin
This is an easy and fool-proof way to create something utterly scrumptious for breakfast or tea time. Because this is a mix-and-pour recipe one does not have to do whole rolling-out process that comes with baking scones. The result is absolutely delicious.
4 cups self-raising flour
5ml salt
3 dessertspoons sugar
half a cup cooking oil
1 cup cream
2 eggs
1 cup milk
- Preheat the oven to 200ºC.
- Mix the flour, salt and sugar.
- Beat the oil, cream and milk together.
- Slowly mix the flour mixture into the cream mixture.
- Pour into muffin or patty pans and bake at 200ºC for 12-15 minutes
- Let them stand for a while to cool of a bit before taking them out of the pans.
- Serve with strawberry jam, whipped cream and cheese…and a nice cup of tea off course.
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Posted on June 24th, 2008 by admin
Truffles can be served with a cherry sauce, on ice-cream or with hot chocolate. They also look wonderful as decoration on cake.
INGREDIENTS
170g dark chocolate of good quality (50%-60% cacao)
100ml cream
20ml soft butter
55g chopped cherries (if preferred the cherries can be soaked in cherry liquor)
cocoa powder and chopped nuts
METHOD
Cut the chocolate into small pieces and put in mixing bowl.
Heat the cream to boiling point and pour over the chocolate. Wait 2 minutes before stirring and mixing it.
Add butter and cherries and mix well.
Store in refrigerator until the dough is firm.
Roll the dough into small balls and cover each one thoroughly with cocoa powder and fine nuts.
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Posted on June 24th, 2008 by admin
The perfect way to end a meal on a cold winter’s night.
Heat 200ml of cream over low heat. Add 100ml dark chocolate that have been broken in pieces. Stir until it has melted. Remove from the heat and add 45ml vanilla liquor – or any flavour of your choice. Serve in small liquor glasses with berries, meringues or chocolate truffles.
Serves 2 people.
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