i Lead Recipes

Prue Leith Chef’s Academy in Gauteng is an internationally acclaimed training institute that offers prospective chefs specialized courses in Pan African cooking as well as international cuisine like sushi. Guest lecturers are all masters in their field and invited to the academy on a regular basis.

Anna Trapido is a lecturer at the academy and the writer of the book “The Banquetting House.” Being a specialist in the art of Pan African cooking makes her the perfect candidate for the job.

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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Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process includes a vast range of methods, tools and combinations of ingredients to alter the flavour and digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, social and religious considerations that impact upon it. Applying heat to a food usually, though not always, chemically transforms it, so changing its flavour, texture, consistency, appearance, and nutritional properties.

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Today’s western restaurant kitchens typically have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as these allow cooks to regulate the heat quicker and more finely than electrical stoves. Some special appliances are typical for professional kitchens, such as large installed deep fryers, steamers, or a Bain Marie. (As of 2004, steamers—not to be confused with a pressure cooker—are beginning to find their way into domestic households, sometimes as a combined appliance of oven and steamer.)

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Running one’s own catering company is no easy task. As the saying goes: “If you aim at nothing you are sure to hit it.” Planning, goal setting and working towards clear objectives make success possible.

OBJECTIVES OF A CATERING SERVICE

• Earn a fair profit. A company that is known to charge exuberant fares will lose out on clientele. 
• Sufficient catering sales must be generated to cover expenses and still leave a profit. Caterers can be tempted into taking on business that do not pay for itself or which shows very little profit. There may be times in every business when it becomes necessary to take on projects with marginal profit, but that should be the exception rather than the rule. In slow season when business is quiet it may be necessary to just cover costs to ensure well-trained staff do not leave the company. Charity and VIP events may show little profit but it gives the company opportunity to show off and in the process meet future clientele.

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Buffets tend to be less expensive than plated meals as one cuts down on the cost of hiring staff. Guests tend to mingle more and this helps create an atmosphere that is more relaxed.

Because guests can choose how much they want to eat it cuts down on food wasteage. People with food allergies or preferances, like vegetarians for example, are more easily accomodated. There are off course the added risk that the most popular food run out, but a seasoned catering company will prepare for this. People with small children normally welcome the prospect of a buffet as they are likely to find at least one type of food their children will enjoy.  

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