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A search on the Internet around the topic of knife skills brings up a whole range of books and courses that are on offer. One soon realises that being skilled with a knife is essential for a chef - not only to prevent injuries but to speed up the cooking process too. The quality and eye-appeal of the food also depends on how well the chopping, seeding and peeling was done.

Training institutes like Prue Leith Catering College lists knife skills as a very important part of a professional chef’s training. Students learn about the anatomy and caracteristics of the different chef’s knives as well as holding and guiding it correctly. Skills like peeling, dicing, slicing, mincing, chopping, julliene, seeding, fillet and concasser are taught and practiced until it is performed safely and efficiently.

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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Mis en Place is a French term that means “put in place”. Before starting to cook a specific dish a chef has to be certain that everything needed during the preparation process is in place. Ingredients as stated in the recipe must be measured out and put in separate bowls. Others like vegetables must be washed, peeled and chopped. Equipment like spatulas and blenders must be ready to use. Ovens must be pre-heated.

Mis en place is a necessary skill every chef has to perfect. It takes some of the pressure off cooking meals with time constraints. In cooking establishments where everything happens at a rapid pace, the chefs cannot be running hence and froe looking for ingredients or equipment.  

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Garde Manger which means “keeping to eat” or “keeper of food” has to do with the art and craft of the cold kitchen. This section of a kitchen are responsible for the preparation and presentation cold foods like:

• Hors’d Oevre (appetizers)
• Starters
• Salads and their sauces
• Sandwiches and flavoured butter
• Preserves like jams and chutneys
• Charcuterie which includes terrines, pates, hams, etc.

In big restaurants the Garde Manger can also be responsible to prepare the decorative elements of a buffet or the edible centerpieces that can be made of cheese, ice or fruit.

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Formal culinary training at a chef’s school can be expensive but there is a good reason for that. Trained professionals, of world class, take the time to share their expertise so that others can become skilled chefs. At Prue Leith Chef’s Academy in Centurion, Gauteng, only the best ingredients are used when training up professional chefs. Ingredients like Iranian caviar and French frog legs do not come cheap.

Their diploma course lasts 18 months which means there is no time for slacking. The curiculum is very comprehenseve and internationally acclaimed. On succesful completion of their course, the culinary graduates are skilled and ready to start their careers as chefs in South Africa or anywhere in the world.

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: Chefs and Culinary Arts | No Comments »