kit-kat, bar-one, crunch, aero, tex and smarties… mmm ... · it turned out to be a full 25 hour...

March 2011 Issue 12

News

1 HTA and HTA School of Culinary Art 128 Bram Fischer Drive, Ferndale, Randburg Tel: 011 285 0937 � Fax: 011 285 0939 � E-mail: [email protected] � Web: www.htatrain.co.za

Kit-Kat, Bar-One, Crunch, Aero, Tex and Smarties… Mmm...

On the 4th of March, chocolates fell from the sky as six teams competed to be the ‘Top Chock’ at HTA during the 2011 Nestle

Professional Fun Day. The competition on the day was fierce and the day melted away as the teams moved from one activity to the next.

War-cries filled the air while mascots ran around causing havoc.

Team work was essential and the final medley separated the Chocolate Slabs from the Chocolate Chips. Team Kit-Kat showed that

nothing could ‘Break’ them, but as the last of the challenges drew near, Team Aero made the ‘Bubbles Bigger’ and rose to the top of the

leader board with Team Crunch fiercely snapping at their heels. It turned out to be a full 25 Hour Day for Team Bar-One; Team

Smarties demonstrated ‘What a lot’ they had in them and the ‘Tex’as Rangers proved that you don’t need Chuck to have a good time.

Well done to all the teams and thank you to Nestle Professional for your continued sponsorship.

Story By:

Chef Carien

Nestle Professional Fun Day : 04 March 2011


Paninis & Prosecco in Pordenone A Culinary Journey in Innovative Cooking Technique s

Perhaps, I thought afterwards, it had been somewhat of a gamble, precarious even, sending five unseasoned travellers

from Africa into the unknown sophistication of an ancient realm, which, in a sense, is inconceivable for a South African to fully comprehend. Perhaps it was after all ill conceived, sending them into a linguistically challenged cauldron of cultural complexities; a cauldron that constitutes the arcane and intricate history of a country that birthed the likes of Julius Caesar, Leonardo se Vinci, Pluto and Ferraris … and pizza, pasta, Prosecco, proscuito, Parma, Parmesan and all the other wonder-ful “P’s”.

How can you expect five sun-drenched Africans to adapt overnight from 15 hours of daylight to just 8 hours, from 32°C to just 5°C, and still demand of them instant experien ce, instant learning and instant passion, while living in such dissimilar surroundings and in such a fleeting space of time?

Perhaps it was ill-conceived …

Or perhaps it was sheer genius!

It is never too much to be expected to present oneself in a humble spirit: even the most learned and experienced person should be able to present himself as a student. And that was what we - the band of travellers - decided beforehand would be our approach toward this adventure. We wholly opened ourselves to all the learning and experiences to be had. We vowed that no rank would separate us, no sight would be missed by us, no beer, wine or drink would remain untasted, and

no food would remain on any plate - for who knew when we would pass again through such a giant in food and fare?

I made the students swear to this in France’s Charles de Gaulle airport while we waited for three hours for our connecting flight to Ven-ice, Italy. I made them promise that they would experience all there was to experi-ence, drink all there was to drink, eat all there was to eat, learn all there was to learn, and sleep only when we got back, because they might never have such an opportunity again.

I am very proud to declare that that was ex-actly what we did: we never sat still, but ex-plored, tasted, drank and were wowed by the sights, sounds, tastes, and emotions. We took photos, tried to speak to the locals, learned sign language, wondered in awe at the hundreds of cafés and pastry shops and got to know a culture of checcetis, café cor-recti grapa, spritzi, and what the Italians refer to as “the art of doing nothing”.

Pordenone, where we stayed, is some 70km Northeast of Venice and is the most beautiful

of cities. On the Sunday when we arrived, I texted my wife and said, “It’s like Monte Casino, but the REAL thing!” And it is! Our hotel was modest, but more than sufficient for our needs… and it was right in the centre of Pordenone, which of course presented a unique opportunity. We had access to everything by foot as the Italians, as we discovered, walk everywhere. For the people who created Ferrari and Lamborghini, Italians are surprisingly indifferent to cars. But why drive if you can buy Gucci a block away, or get pastry better than any found in any 5 Star hotel in SA just around the corner? The food in Italy, in general, is incredible! It was a chefs’ heaven: the best gelato, best pizza, best focaccia, best ciabatta, best risotto, best pasta … Everything was better than anything we’re used to at home. It’s been some weeks since we’ve been back, and I still cannot get myself to eat a pizza or pasta or panini here. It’s an insult.

On the Monday after our arrival we were scheduled some time off to experience Venice. Even though it was rainy, windy and cold, Venice welcomed us to her bosom of beauty with open arms. The city is so, so much more than just mere scen-ery: it is ancient, heavy with history, and you could feel its staying power in the air. It felt like history was swallowing you whole, and we loved it! We don’t have that in South Africa. These were old walls, old canals, old memories. It smelled of history. Venice is like a thousand year old Monica Bellucci, still looking twenty and in her prime! It is incredible, or as Chef Silvano (who I shall talk about momentarily) says about everything Italian, “It is inkredibol.”

Venice


Although it felt like we were on holiday, our trip was not all play and no work. What were we actually doing in Italy?

Electrolux Professional had invited us to participate in a training program in Innovative Cooking Techniques that was presented at their regional headquarters and production plant in Pordenone, Italy. It was part of a greater initiative after Electrolux South Africa arranged for a state-of-the-art kitchen to be built at HTA, fully equipped with the latest Electrolux equipment. In South Africa, Elec-trolux is known mainly for domestic appliances, but we learned that in Europe, and elsewhere in the world, Electrolux is one of the biggest suppliers of kitchen equipment. They are also the leading “green” kitchen equipment production company.

We remained true to our vow to learn all we could. Electrolux’s training centre and showrooms are amazing! They manufacture everything any chef could possibly dream of and we felt like small children in a toyshop before Christmas. It was truly an eye-opening experience. The technology and thought that goes into their equipment is light-years ahead of our local brands, and eve-rything is environmentally-consciously manufactured with energy reduction a key focus point. Some of their advanced grill plates can save up to 70% energy compared to normal grill plates!

From humidity-controlled cabins, to low temperature cooking cycles, to sous-vide, cook-chill, convection-steam-dry-moist-spraying pre-programmable touch screen combi ovens, they have it all. We cooked whole sirloin at 75% humidity at 54˚C for 15hrs and it came out perfectly, evenly pink and moist right through. We cooked octopus, crème anglaise, apples, radicchio, chicken, veal, sea bass, and everything else we could get our hands on sous vide style, and it was delicious. It converted us all to the ultimate sous vide fans. We made focaccia and ciabatta that took us more than 15 hrs to make, and it was the best we’ve ever tasted. We learned how to make risotto and pasta the Italian way, and learned that true al dente is quite different to how we believe it should be. We learned how to use all their equipment and were amazed at its functionality, ingenuity and flexibility.

We learned that it is in fact possible to make bread with ice water, with the ice blocks still in the water and then in the batter, and that this was actually the preferred way of doing it in Italy. It was unexpected, but characteristic of our stay in Italy. Although every-thing was somewhat unexpected, none was more so than the generous and hospitable manner in which we were hosted and en-tertained by our hosts, Master Chefs Silvano Constantini and Pasquale Esposito.

I don’t think the trip would have been half the experience it was if it hadn’t been for Chefs Silvano and Pasquale. We shared a lot of laughs. Just ask Albin about OB1Kenobi, Grant about Lindsey Lohan, Kea about being the Disciple and Madelein about her failed attempt at Afrikaans in the local supermarket in Pordenone!

A lot of memories were made, and somewhere amongst all the activity, we also made some really good friends. Our farewell on the last day was a sad and humbling affair, and I know, just like the rest of my band of chefs, that we will always look back on this week as the best we ever had!

Story By:

Chef Morné


Fire fighting the In-Service way!

The 2nd Year Group A apprentices recently visited the Randburg Fire Station. We were greeted by the friendly and competent staff at our local station after a brisk walk down the road. Led by Chris Viviers, we enjoyed a very informative and exciting day learning about fire hazards, different types of fire and of course, how to deal with fire situations. Much fun and laughter was had while “fighting” fires with super-sized hoses!

Thank you to the Randburg Fire Station staff, for sharing their knowledge and making this a wonderful experience.

Culinary Sho’t Left

I greet you all, in the name of Socrates, Hippocrates and Feta Cheese.”

The 1st Year Southern Sun Professional Cookery Programme ended with a bang! As part of their Final

Assessment, the learners had to compile a five course menu for approximately 20 guests, amongst whom

were Southern Sun General Managers and Chefs. The learners were required to cost, prepare and serve

their food. The theme was South African Cuisine and their creativity was a delight!

My culinary sho’t left began in the Zulu Kingdom at the Southern Sun in North Beach on the 26th of Janu-

ary 2011. The learners impressed with an array of delectable dishes made from “proudly South African”

produce indigenous to Kwa-Zulu Natal, such as the- Amadumbe Dauphinoise. Of course, in typical Durban

style we also had Mini Bunny Chows!

I then jetted back to eGoliwood for the Southern Sun Johannesburg Chef’s Table which took place on the

28th of January 2011 at HTA. The learners prepared, amongst other dishes, a delicious Chicken Ballotine

filled with traditional South African Boerewors. As a congratulatory gift, they received a recipe book from

one of SA’s most celebrated chefs – Dr. Bill Gallagher. “Cooking with Akani” is one of Dr. Gallagher’s char-

ity initiatives. On behalf of HTA and the learners we would like to extend our heartfelt thank you to Dr.

Gallagher.

My culinary journey then took me to the beautiful Western Cape on the 3rd of February 2011 for the Cape

Town Chef’s Table held at the Southern Sun Eastern Boulevard. The learners ended off their evening with

an Amarula Ice Cream that left the guests asking for more.

I am proud to report that all 33 learners were deemed competent.

On the Consultancy side of things, we welcome Chef Daniel Nxumalo and we are

looking forward to a fruitful and lengthy working relationship with him.

Chef Kabelo Segone - signing out.

Story By:

Chef Amelia

Story By:

Chef Kabelo


Newly Elected SRC:

ghe 2011 SRC members have been selected and will be

representing their fellow students and HTA School of Culinary Art over the next two years.

As part of their responsibilities the members will also be developing their leadership skills through their intense involvement in the organising and planning of fundrais-ing events, charity drives, Open Days, functions and social events

The 2011 SRC Members are:

Congratulations to all NEW members.

We trust that you will represent

our school with honour.

Social/Academic Member: Aasiyah Williams

Co-treasurer: Caria Mans

Co-chairperson: Michiel Geldenhuys

Co-hairperson: Jessie Hamman

Co-opted Member: Zimbini Tokwe

Co-treasurer: Michelle Rose

Story By:

Chef Carien


Change... 2011: With a New Year Comes New Responsibility

Change is not always the easiest to handle, but we all have to deal with it sometimes!

Those who have been with HTA for the last couple of years will know that Change is a huge aspect of our day-to-day lives.

Change is uncomfortable! Change is unsettling! Change is confusing! Change is challenging! Ladies and Gentlemen… Change is inevitable!

It is all about how we approach the challenge of change and use it to our advantage.

Second Year Students become Graduates!

The task of going out and proving to the industry what you are made of is overwhelming. Looking for a job is not easy, and finding the job that suits you is even more taxing. Take on this new responsibility of being one of the 'grown-ups' with excite-ment and pride. You deserve it! You have worked hard and have proven yourself time and again through practical place-ments and exams. Good luck to all of you and may you approach this change not as a challenge, but as a new adventure.

First Years become Second Years!

The responsibility of being the leaders of the student body is not one to be taken lightly. First years will be looking up to you for guidance. The industry will also be looking at you as the ones with the skills and experience. You have made it through the first year, sure with some cuts and bruises, but you now have the necessary tools to make it to the end. This change is not something to look at as a burden. Embrace it! Make it work to your own advantage!

Strangers become First Years!

Probably the most difficult change at HTA, there are new faces, new rules and a new uniform to get used to. The responsi-bility of choosing an Industry that will employ you for the next 40 years or so is great. The constant wondering whether or not you have made the right decision can make one restless, but one thing is certain... you have definitely come to the right place. Everyone at HTA has been where you stand at this very moment, and most of us have found that the Hospitality In-dustry, however taxing, has been very good to us. This change should be seen as the first step in the right direction! It takes courage to step forward and for that we salute you.

Welcome, and may the next two years open up many doors to the Industry that inspires us all!

Change is exciting. Change is exhilaration. Change is fun.

Always supporting the winds of Change,

From the Knife-Roll of Chef Le-eba Meets

2010 has come and gone and left many of us with good memories, but now we stand at the beginning of a new year

with its own character and challenges.

First of all I bid a fond farewell to the Graduating SCA Class of 2009; may your careers as professional chefs blossom and

your association with HTA be a feather in your cap. Then to the Second year Internship class, I look forward to seeing

you grow and develop.

This is quite a challenging article to write due to the fact that Chef Carien van Tonder dedicated so much hard work to

the success of Internship. She has set the standard and we will all strive not only to reach these goals and standards, but

dream to build on them. It is good to know that she is just across the hall, should anyone wish to pick her brain.

As for the new recruits: Again I say WELCOME. As I’m sure you have experienced by now at HTA, we strive for excellence and so far it has been exciting

to observe how well you all fit in. Keep up the good work.

This year is young and yet already holds many promises. We have already started planning towards inter-school and culinary competitions, fundraising

events and social envolvement programmes.

None of these would be possible or even remotely as much fun without the envolvement and commitment of each of you: the talented, young, vibrant

HTA Students, brimming with potential.

According to the late and great Rock & Roll legend Jim Morrison “The future is uncertain but the end is always near”.

In other words: grab hold of your own future, mould it to your own liking and though you might sometimes be unsure,

never waste your youth or your opportunities.

Story By:

Chef Carien

Story By:

Chef Le-eba

Daniel Nxumalo joins HTA Consultancy Division

Chef Daniel Nxumalo was born in Mpumalanga. At the age of 14, he discovered his pas-

sion for food while attending Hoerskool Dinamiko in Alberton. He then went on to study

Hotel Management and Catering.

After studying, he trained as a Chef with the Netcare Hospital Group. Daniel’s hard work and willingness

to learn paid off and he was offered a job as a Commis Chef. Training with the Netcare Hospital Group

introduced Daniel to the world of Professional Cookery. This gave Daniel the opportunity to study at HTA

under the guidance of industry heavyweights such as the legendary Chef Stephen Billingham.

On completion of his training, Chef Daniel did not look back and fuelled with dedication, commitment

and passion he had the opportunity to work in various areas of the Hospitality Industry in Mpumalanga.

Upon his return to the Gauteng Province, he landed himself a Sous Chef position in a number of Southern Sun Group Fine Dining Establishments

such as Vin Restaurant at Sandton Sun.

Chef Daniel joins HTA as a Junior Lecturer in the Consultancy Division, working side by side with his mentor Chef Kabelo Segone. With a very gen-

erous portion of passion, a scoop of ambition and a sprinkle of je ne sais quoi, he firmly believes that he is at the right place at the right time.

His favourite quote: “The only person standing in the way of your success is yourself!”

Kevin Hofmeyr joins HTA School of Culinary Art As a child Kevin was always interested in what was going on in the kitchen. He

started working at a Tea Garden from the age of fourteen. After Matric, he en-

rolled at Prue Leith College of Good Food and Wine, obtaining his qualification

as well as a Certificate with the Cape Wine Academy. His passion for the Indus-

try and commitment to the trade landed him his first position at the Afrodisiac, a five star

African Cuisine Establishment in Linksfield, where he worked his way up to Junior Sous Chef

within 8 months. He then joined the team at Wakeford and Company, where he was offered a

break from the hustle and bustle of Afrodisiac and an opportunity to gain experience doing

functions for the likes of MTN, Mercedes and Jenna Clifford. He was then moved by Wakeford

and Company to work on one of their contracts as Head chef for the Development Bank of

S.A, then assisted in the setup and menu writing of the new restaurant at St Stithians Col-

lege. One of his highlights in 2010 was being asked by By Word Of Mouth to manage and do some cheffing for the Presidential, VIP

and VVIP suites at Soccer City, Loftus and Ellis park.


HTA Welcomes:

Welcome to the 2Welcome to the 2ndnd Year Year

InIn--Service Apprentices 2011Service Apprentices 2011 A hearty welcome to the apprentices from Group A who returned for their

block release on the 25th

of January and to Group B, returning on the 14th

of

March.

As you will have realised, there have been some changes with regards to

your lecturers, procedures and most importantly the work load and expec-

tations for this year. We at HTA endeavour to guide and encourage you in

your theoretical and practical studies, however the most important con-

tributor to your success is you.

You have chosen to participate in the mad world of Hospitality and have

furthermore chosen to be a Chef. For this to have happened you must have

been inspired by, fallen in love with or simply seek gorgeous food. We all

have our reasons for dreaming of being Chefs, but it is what we do with

those dreams that makes the distinction between being a Chef and simply

being a cook.

Attending classes, passing exams and completing workbooks does not make us Chefs. It is taking our hard-earned knowledge, whisking in passion, folding in

talent and finally seasoning with experience, which enables us to become Chefs. This does not happen by itself. Knowledge is gained through study and experi-

ence, passion is kindled and kept alive through new discoveries, talent is nurtured and experience is gained through action. All of these ingredients can’t simply

be picked from a shelf - you have to make work of it.

Take every opportunity to gain knowledge and experience. Nurture yourself, your talent and your passion in order to become the very best Chef that you can be.

Welcome to this exciting and challenging phase of your journey and prepare yourself for ever increasing expectations and further challenges for the next year.


Down

1. Chicory, alternate name. 2. Small Mediterranean ever-green tree with small blackish berries and glossy aromatic leaves used for flavouring in cooking; also used by ancient Greeks to crown victors. 3. Calendula officinalis 4. Avens of Virginia having pale or greenish yellow flow-ers. 7. Source of Canola oil. 8. Checkerberry. 10. Ferns with fertile spikes shaped like a snake's tongue. 13. Origanum vulgare. 14. Leaves of any of various plants of Lactuca sativa. 16. Poisonous fetid Old World herb having sticky, hairy leaves and yellow-brown flow-ers; yields hyoscyamine and scopolamine. 17. An annual Old World plant in the mustard family, for-merly cultivated for its leaves that yield a blue dye. 19. Aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning.

Across

1. Any of various plants of genus Cassia, with showy, nearly regular, usually yel-low flowers. Many are used medicinally, and seeds of some species are used as coffee substitute in various parts of the world. 5. Moderate sized very symmetrical red-flowered evergreen widely cultivated in the tropics for its flower buds. 6. Seedlike fruit of a bien-nial Eurasian herb in pars-ley family, with finely di-vided leaves and clusters of small, white or pinkish flow-ers. 9. Hairy aromatic perennial herb having whorls of small white purple-spotted flow-ers in a terminal spike; used in the past as a do-mestic remedy; strongly attractive to cats. 11. Perennial northern tem-perate plant with toothed leaves and heads of small purplish-white flowers. Also called live-forever. 12. Benne 15. Any of various plants of the genus Gratiola, growing in damp places and having small yellow or whitish flow-ers. Honey from these plants is particularly good. 18. Shrubby European wormwood naturalized in North America; sometimes used in brewing beer. 20. Any of various herbs in the parsley family, having small white or greenish flowers in compound umbels, whose roots and fruits are used in flavouring liqueurs and whose stems are candied and eaten. 21. Spice made from the dried fleshy covering of the nutmeg seed.

Question: The Yarg

is a traditional cheese

from where?

ϕ Cornwall

ϕ Yorkshire

ϕ Gloucestershire

ϕ Scotland

Did you know?

ϕ It is illegal to put ice cream on cherry pie in Kansas.

ϕ Capsaicin, the chemical compound which gives chillies their

"hot" sensation, is best neutralized by casein, the main protein

found in milk.

Answer: Cornwall

ϕ The English word "soup"

comes from the Middle Ages

word "sop," which means a

slice of bread over which roast

drippings were poured. The

first archaeological evidence of

soup being consumed dates

back to 6000 B.C., with the

main ingredient being Hippo-

potamus bones.

ϕ The largest item on any menu

in the world is probably the

roast camel, sometimes served

at Bedouin wedding feasts.

The camel is stuffed with a

sheep's carcass, which is

stuffed with chickens, which

are stuffed with fish, which are

stuffed with eggs.

�� ִ� ��

kit-kat, bar-one, crunch, aero, tex and smarties… mmm ... · it turned out to be a full 25 hour...

Documents