Posted on July 15th, 2008 by admin
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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Posted on July 15th, 2008 by admin
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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Posted on July 8th, 2008 by admin
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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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 14th, 2008 by admin
Line cooks are responsible for the cooking duties at different stations, for example vegetables, deserts etc. They fall under the charge of the chef de partie and have their own hierarchy in a cooking establishment
SAUTE CHEF or saucier is responsible for all the sautéed items and their sauce. They have the highest position of all the stations.
FISH CHEF or poissonier does the butchering of fish and prepares dishes with appropriate sauce.
ROAST CHEF prepares roasted and braised meats and their sauces.
GRILL CHEF or grillardin prepares all the grilled food
FRY CHEF or friturier are responsible for frying food.
VEGETABLE CHEF prepares hot appetizers and often prepares vegetables, soups, pastas and starches.
PANTRY CHEF prepares cold foods like salads, appetizers or pates.
PASTRY CHEF prepares baked goods, pastries and deserts.
ROUNDSMAN or tournant is also known as the swing-cook and helps where needed
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