 |
8 carrots peeled and cut into thin slices or julienne strips.
2,5ml salt
25ml butter
125ml syrup
125ml sugar (preferably yellow)
Boil the carrots in a little bit of salted water. As soon as the carrots are tender – not too soft – add the butter, sugar and syrup. Allow for the sauce to caramelize and the carrots to brown slightly in the sauce. Serve hot.
Filed under: 1 Fruits and Vegetables | No Comments »
Gourmet food refers to high quality, premium food that are prepared with great dedication - often with rare ingredients and served in a very eye-appealing manner. A whole industry developed around the term ‘Gourmet”.
Gourmet Magazines are on sale where “foodies” can learn about all the latest trends in the Gourmet food industry. Individual foods like coffee are often divided into standard and “Gourmet” quality. Gourmet food classes are presented on televisions around the world, enabling viewers at home to prepare Gourmet food in their own kitchens
A new trend in tourism is Gourmet Tours. Tourists visit a country with the main purpose of gastronomic exploration. Elegant to quaint restaurants are visited to explore the Gourmet food and beverages on offer. Some of these tours even include hands-on cooking classes presented by Gourmet chefs.
Filed under: Culinary Careers | No Comments »
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
Filed under: 1 Pastries and Chocolate, Chefs and Culinary Arts | No Comments »
This is a truly delicious way to take the famous meatball to new heights. The sauce is wonderful with mashed potatoes or rice.
INGREDIENTS
Mix the following together:
1kg topside minced meat
1 packet brown onion soup powder
1 large potato (grated)
1 onion (grated)
2 slices of bread soaked in milk
125ml milk
1 tsp baking powder
SAUCE
1 and a half cup brown sugar
half a cup Worcester sauce
1 cup tomato sauce
1 cup mayonaise
METHOD
Make meat balls and arrange in a oven dish. Mix the ingredients for the sauce and pour over the meat balls Bake at 160º for 1 hour. Sprinkle with parsley and serve.
Filed under: 1 Meat dishes and Recipes, South African recipes | No Comments »
Yacht owners nowadays want culinary graduates or trained professionals to do their cooking and catering on board. As a yacht chef one also has to be able to prepare special diets when guests are diabetic, gluten-intolerant or vegetarian. Often the chef have to cook for the owner and the crew which means two separate menus have to be planned over an extended period of time.
Professional yacht chefs all agree that this is not a glamorous job. Friends and family are left behind. The work is really hard with little time off. Shifts may last from 5a.m till 10p.m for two months at a time. If the owner doesn’t like your food it is easy to replace you. Cooking is done in small spaces and being organized is essential. As part of the crew you will not participate in the same activities as the guests, for example jet skiing etc.
The bright side of being a chef is the fact that one gets to travel and see exclusive resorts that most people never will. The renumeration is good – a chef is paid according to the size of the yacht – and since all expenses are paid by the employer one gets to take the money back home.
The companionship of other crew members create life-long frienships. Yach t chefs agree that it is truly a life-changing career.
If you love the creatvity of working with food, travelling, teamwork and are willing to go to any lenght to get the job done - this might just be the career for you.
Filed under: Catering School | No Comments »
