A Comprehensive Agenda

An extensive program has been designed to introduce motivational and inspirational guest speakers at the launch workshop hosted by CHEFS TRAINING & INNOVATION ACADEMY, CTIA, Stellenbosch Campus. Covering a diverse range of subjects spanning communication, nutrition, kitchen hygiene, and more, this comprehensive initiative aims to enhance candidates’ overall knowledge in various critical aspects essential for their professional growth. Topics such as zero waste and the reduction of single-use plastics will be explored, aligning with our commitment to fostering a holistic and sustainable approach to culinary education.

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Principal Heidi Duminy says, “The Cape Wine Academy is set to present an introduction to South African wine to the emerging talents in the hospitality and tourism industry in March. Our aspiration is that this course ignites a lasting curiosity, fostering a continual desire to explore the excellence of our world-class Cape wines. Moreover, we aim to inspire numerous professional career opportunities that the expansive world of wine presents in South Africa and beyond. We urge the vibrant and talented 2024 candidates to persistently engage in swirling, sniffing, and tasting, ascending the wine education ladder as an integral part of their professional and personal journey. These aspiring leaders hold immense value as esteemed ambassadors of South African wine on the global stage.”

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The beverage and chef students have the added opportunity of experiencing the House of Fire at the KWV Wine Emporium. KWV is a leading player in the South African wine and spirits industry, with a storied history dating back to its establishment in 1918. Located in Paarl, the heart of the Cape Winelands, KWV has played a pivotal role in the development and promotion of the wine sector both locally and internationally. Renowned for its wide range of premium wines and spirits, KWV has garnered numerous awards, underscoring its commitment to quality and innovation. Its portfolio showcases the rich biodiversity and unique terroir of the region, offering everything from classic varietals to pioneering blends. KWV’s dedication to excellence extends beyond its products, embodying a legacy of sustainability and community support. As a custodian of South African heritage, KWV continues to set benchmarks in the industry, symbolising a blend of tradition and modernity. 

Special thanks to Janet Pillai, CEO of MLT Car Hire & Tours, for her invaluable support in facilitating transportation to workshops and generously contributing meaningful prizes.

Participants are also invited to attend specialised workshops, including the international certificate in the Highfield Qualification Level 2 in Food Safety & Catering with June Steenekamp of Didactix hosted at the International Hotel School, mixology with Vlad Klaic of Academy of Liquid Arts at the Superyacht Culinary Academy, barista training at the Cape Town Hotel School led by Avanti Coffee trainer Wayne Abrahams. These opportunities will provide a solid base, enabling participants to refine their skills ahead of their forthcoming presentations. In addition, an introduction to InUWell at the V&A Waterfront ~ an holistic proactive approach to physical, mental, and social health and well-being.

See more… https://showcook.com/blog/2024/05/24/workshop-training-sessions/

Cape Town Hotel School, part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology (CPUT) & Van Loveren Family Vineyards
Capsicum Culinary Studio & Anthonij Rupert Wyne
Chefs Training & Innovation Academy (CTIA) & Neethlingshof Estate
Cooktastic & KWV Wines
False Bay TVET College & Simonsig Wine Estate
International Hotel School & Kleine Zalze Wine Estate
Northlink TVET College & Sutherland Vineyards
Superyacht Culinary Academy & Stellenzicht Wines

The Reaching for Young Stars Cook-Off & Service Presentation, annually hosted by the International Hotel School, is set to take place on Saturday 11th May with an enthusiastic high calibre panel of judges:

See more… Cook-Off & Service Presentation https://www.facebook.com/SHOWCOOKcom/

Food: Jocelyn Myers Adams, Debbie Hall, Elsa van der Nest, Lorraine Meaney and Craig Hibbert and Alexandre Barrière Izard
Wine and spirit service: Penelope Horwood and Sommelier Marlvin Gwese 
Wine and food pairing: Wanda Cronje (CWM) and Winemaker Guy Webber
Kitchen skills: Julietta e Silva Overmeyer and Cody Dodgen
Barista: Tarryn van der Toorn, Wayne Abrahams and Paddington Chivare

Superb ingredients provided to the students from Avanti Coffee, Bio-Wheat, ClemenGold®, Imagin Classic Gin, Denny Mushrooms, Früt SA, KWV Brandy, LANCEWOOD, Lurpak Butter, newly launched Namibian Lamb Bacon and Chorizo by Hartlief Continental Meat Products and Farmer’s Meat Market, a division of Ohlthaver & List Group, and Rio Largo Olive Oil.

#ReachingForYoungStars2024
#Showcook #CapeGrace #Century City #CCConferenceCentre #InspiringSuccess

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