News - HTA School of Culinary · PDF fileNews HTA and HTA School of Culinary Art 128 Bram Fischer Drive, Ferndale, Randburg Tel: 011 285 0937 Fax: 011 285 0939 Email: admin@ ... Palesa

1

March 2012 Issue 16

News

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

The 17th of March marked a proud and exciting day for the graduating chef’s of the 2010 class. They will be embarking on a new ad-

venture as they start their culinary careers and apply the knowledge and skills that has been passed down from the great chefs and

their culinary forefathers.

I would like to take this opportunity to give our heartfelt thanks to the all the people who made it possible for them to complete the

stepping stone for their culinary dreams and who contributed to equipping them with the knowledge and skills they need in their

chosen paths. To the parents and sponsors, we appreciate all your hard work and support in making their dreams come true.

To the graduates, we all have our dreams of becoming the next top chef and culinary mastermind. Whichever path you will take to

achieve your dreams, make sure that you will constantly gain attention. Let us all take this profession with integrity and passion.

NOW LET THE FLAMES BEGIN!

Bon Voyage 2010 Intake Graduates!

Story By:

Chef Jeantelle

2010 SRC Representative: Michael Hibbens

2010 Most suited for the Industry – Andrew Clark 2010 Best Projects – Rossanne Groenewald

2010 HTA Ambassador – Palesa Majoro

2010 Award for Good Fellowship – Kristalene Naicker

2010 Award for Good Fellowship – David Da Costa

2010 Award for Perseverance: Melani Swart

2010 Award for Perseverance: Jason Farmer

2010 Most Improved Student: Nathaniel Johnson

2010 Most Improved Student: Trevor Blake

2010 Practical Achievement – Leigh Simmadari

2010 Practical Achievement – Kirbe Leigh Oliver

2010 Directors Award – Yogesh Dyal Ukabhai

2010 Valedictorian - Mallory Graham

2010 Valedictorian - Zama Ngwane

The following Academic and Special Awards were handed out to:

2

Tea, Coffee, Biscuits: Check!

Registration table: Check!

George’s Place set up: Check!

Clip Boards: Check!

At approximately zero-nine-hundred hours on Monday, 13 February 2012, HTA School of Culinary Art was seized by 48 First Year students, ready to start training for the rest of their lives. The were met by their commanding officers: Carien, Le Royé, Jeantelle and Blake, and the air was filled with excitement and expectancies as they were briefed on Operation Culinary Boot Camp. The troops were welcomed by the General himself, Mr. Stephen Billingham, who gave them a quick pep-talk before they spent the rest of the day acquainting themselves with their surroundings, and each other. Throughout the week the newcomers had to face a variety of challenges and true to HTA standards, everybody rose to the occasion. With the occasional casualty set aside of course.

They had to negotiate for food rations, perform for compensation and sleep outside before they were deemed worthy of carrying the HTA name. Families were allowed to visit on the Thursday night and were given a glimpse of what was to come over the next two years. Before the conclusion of Culinary Boot Camp 2012, troops had to familiarize themselves with the one last thing…

Every Chef’s nightmare, yet every chef’s pride and joy.

KITCHEN SCRUB DOWN. Yay!

Toothbrush, Goldilocks, Kitchen towel? Check!

Patience, team work, clean as you go? Mmm…Don’t worry, we’ll get there!

FYI… Did you know that the Kitchen Brigade was modeled after the brigade system in the French Army?

Conclusion? Culinary Boot Camp Intake 2012: HUGE SUCCESS!

Well done and welcome to the best 2 years of your life!

We also congratulate and welcome the Intake 2012 Student Representative Council.

Chairperson: Ryan De Lahaye

Vice Chairperson: Maria Ohlson de Fine

Secretary: Simone Harris

Treasurer: Oliver Smithers

Events: Abigail Evans and Jonathan van der Merwe


Happy Faces: Check!

48 Random Individuals: Ready to go: Check!

Project: Culinary Boot Camp

Aim: Seize, command and conquer!

Story By:

Chef Carien

Congratulations to our colleague

Nastass ia Palm, Day Release Group 10

Graduated on the 03 March 2012.

The system of apprenticeship first developed in the later Middle- Ages and came to be supervised by craft guilds and town governments. A master craftsman was entitled to employ young people as an inexpensive form of labour, in exchange for providing formal training in the craft. Most apprentices were males, but female apprentices were found in a number of crafts associated with embroidery, silk, weaving and so on. Apprentices were young (usually between 14 and 21 years of age), unmarried and would live in the master craftsman’s household. Most apprentices aspired to become master craftsmen themselves on completion of their contract (usually a term of seven years), though some would spend time as a journeyman and a significant proportion would never acquire their own workshop.

Subsequently, in South Africa with the implementation of complex governmental regulations and the licensing of providers in vocational education, it led to a formalised and bureaucratised training scheme, making apprenticeships less available and, in a way, forcing learners to enrol in a formal tertiary programme. This was problematic and led to a lack of skilled chefs in South Africa due to the high cost of private education within the hospitality industry.

While most South African training culinary institutions set a high standard of excellence, this comes at a great cost, which not everyone can afford. Indeed, it seems the industry has gained a clear understanding of the need for apprenticeship-based learning programmes over the last years and with the re-emergence of this type of training, it appears more opportunities are in place for up- and coming chefs to learn and practice their craft. Hospitality Trainers and Associates, established in 1984, trains future chefs through this classical apprenticeship based in-service training programme (In-Service Block release), with HTA being one of only a few providers in the country to offer a course of this nature. This focus on apprenticeship training allows young men and women, who would otherwise not be able to afford the costs of private education, to obtain a formal qualification as a chef, and in doing so ensure the continued success and improvement of standards in the South African Hospitality Industry.

The Three Block Release Modules consist of a six week period each, attending classes at HTA. During these time periods, the apprentices cover theoretical components ranging from Food Costing, Culinary French, theory of fundamental ingredients, menu writing, nutrition, molecular gastronomy, microorganisms, HACCP and many more. The Practical components cover fundamental skill components ranging from knife skills, stocks and sauces, meat, poultry and fish, to hot and cold desserts, to name a few. The final week at HTA comprises of exams based on the units covered. Upon returning to their establishments the assessment process continues in the form of on going practical activity logs and Portfolios of Evidence which is to be completed. The In-Service Day Release programme offers students the opportunity to complete a Certificate in Professional Cookery. This programme is built into a one year period with two days per month spent at HTA. This programme therefore also offers full-time employees from various catering operations the opportunity to gain a qualification, while working.

We are looking forward to the launch of the Advanced Day Release programme in 2013 which will allow students to advance from a Certificate to a Diploma.

3 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

Isomaltitol otherwise known as Isomalt is an unusual sugar substitute sourced from sugar beet unlike that of granulated sugar taken from sugar cane. Isomalt has been around for the last 24 years, but only recently has it become increasingly popular to confectioners and pastry chefs alike. Unlike our everyday conventional sugar, Isomalt is much more resistant to humidity and crystallisation and isn’t necessarily affected so this versatile “sugar” is excellent to use when making Sugar Showpieces, decorations for cupcakes or wedding cakes as it can withstand these potential hazardous situations of humidity or crystallisation affecting the overall product unlike that of granulated sugar garnishes. When cooking Isomalt, constant stirring is not necessary as it does not burn or caramelise easily, instead it will melt down to a clear liquid, almost glucose like in consistency.

Another interesting component about this sugar, is that when it sets or hardens, it will be crystal clear like that of glass and can even be coloured and if 1% of water is added to every 100g of isomalt, the consistency will change and that isomalt will become pliable, giving you the ability to shape and blow the isomalt into perhaps sugar strawberries, balls, apples and even abstract long pieces that can be used on Sugar Sculptures, Decorative Cakes or even on desserts. As stated previously, isomalt is not easily affected by humidity or crystallisation but as we all know anything can happen so to take extra precautionary action many pastry kitchens are using a chemical known as Silica Gel, otherwise known as a “Pastry Chefs best friend”. This chemical absorbs any humidity in the air and prevents it from damaging the overall product. So when you have completed your sugar work, it needs to be stored in an airtight container with Silica Gel just to make extra certain that the air will not affect your masterpiece. My heart lies extremely close to that of sugar work, I have found a deep passion within it and I believe that if you understand and treat this sugar with care, you will develop a skill unlike that of any other.

This information on Isomalt, will hopefully start you all on your way to falling in love with Sugar!!

Story By:

Chef Amelia

Chef Courtenay Story By:

Story By:

Chef Kabelo

2nd Year Group A In- Service Apprentices

The 2nd Year In- Service Apprentices started their second module at HTA on the 23rd of January. It was very exciting to welcome them back and a bit sad reminiscing about lost friends from the 1st Year. Once again the Apprentices were faced with a challenging five week period covering all the Theoretical and Practical components, culminating in the final exam week.

As is tradition with the In-Service Apprenticeship programme, the students hosted a Chef’s Table during their third week for their Establishment Chefs and Industry Professionals.

Our guests shared comments and thoughts on the importance of attention to detail, ingredients a lots more, with overall positive feedback on the meal. Well Done!

CHEFS TABLE MENU GROUP A 2012

Amuse Bouche Goat’s Cheese Tarlet with Mushroom Ragout and Truffle

Oil

Starter Seared Scallops with Rocket and Cucumber Salad

Sorbet

Cocktail Trio

Main Fillet of beef with smoked Paprika pomme puree, wilted

Spinach and a creamy Peppercorn sauce

Dessert Espresso Chocolate Mousse

Tea and Coffee

Following the Chef’s Table, the Apprentices spent a day at the Randburg Fire Department, learning about fires and safe practices. Our friendly community firemen then hosted them on a trip around the block on the bright red fire truck!

The final week before exams played host to the ever challenging and exciting In-Service Culinary Mastermind. Our dutiful and humorous presenter, as always, was Chef Stephen Billingham who had the audience in stitches and the contestants scratching their heads. The overall victor was Jonathan Thomas with Robert Berry running a close second.

This group of Apprentices will be returning to HTA in 2013 for the Third Year Module and we wish them a culinary adventure which will make Escoffier green with envy!

HTA Consultancy Division New Projects for 2012

Consultancy Division Training in Goldfields South Deep Mine

The Consultancy division has been working on a training project in conjunction with Goldfields South Deep Mine.

The objective of this project is to assist Goldfields in the somewhat sensitive procedure of determining and subsequently grading the skill

and knowledge level of its kitchen, cleaner and F & B personnel in order to set a structured brigading system.

HTA designed a skills programme to uplift current skills and underpinning knowledge and cross train members of staff, with a foresight to

improving and maintaining services and standards to meet with the needs of its clientele.

Consultancy Division Training Local Caterers

A Tiger Brands social development initiative in association with The South African Chefs Association Partnering with

HTA School of Culinary Art

The purpose of the project offers Tiger Brands a unique opportunity to display its commitment to the future growth and development of

small to medium existing Urban and Rural Catering Companies, Tiger Brands rely on for the continuous trust and brand loyalty in the

purchase of their wide range of quality products. The educational programme project also assists both the

Tiger Brands and South African Chefs Association in fulfilling their corporate Social responsibilities.

Story By:

Chef Amelia


1st Year Apprentices


The Year 2012 has seen the exciting collaboration between HTA and Royal Mnandi, which resulted in the commencement of their First Year Apprenticeship Intake for 2012. The nervous and hesitant Apprentices have since

blossomed into the daring and committed Apprentices who concluded the First Year Module on the16th of March.

During this First Year Module, the Apprentices hosted a Chef’s Table with the guest list including the CEO of RoyalMnandi, Senior management, Clients and members of the media. The menu reflected the skills the Apprentices learnt during this Module. The Apprentices worked very well together under the guidance of Chef Diane and Chef Courtenay and presented a lovely meal to an enthusiastic audience.

CHEFS TABLE MENU ROYALMNANDI 2012

Welcome Drink Virgin Mai Tai

Amuse Bouche

Gazpacho Shooter

Starter Salmon Terrine with Micro leaf salad

Sorbet

Lemon Sorbet

Main Fillet of beef medallions with Sauce Espagnole, Chateau potato and seasonal vegetables

Dessert

Amarula Bavarian Cream

Tea and Coffee

The traditional Culinary Mastermind, presented by Chef Stephen Billingham resulted in a close run between our contestants. As always, there can only be one Culinary

Mastermind, with the medal presented to Avril Booth and Pearl Ncanana coming in second place.

Congratulations!

Story By:

Chef Amelia

With the start of the New Year and the first of many lessons for first year students, the importance of the essential fundamental knife skills should be stated. For the returning Apprentices and many other students, the importance of repeated practice of these skills cannot be over-emphasised. The essence of good knife skills comes down to three things; how you hold your knife, how you hold your ingredients and how you move your knife. For most of us in the industry, it is taken for granted that anyone can follow a recipe, but can they really perform the basic knife skills required? Every recipe starts with an instruction, for example, to portion a chicken, dice an onion or mince garlic. “Surely everyone can use a knife to perform these basic instructions efficiently”, you might think. Recently it was brought home to me, rather abruptly, that this is in fact not the case.

We tend to forget that at some time or the other, someone had to show us how to cut an onion. Helping a parent or grand-parent in the kitchen may have been our first exposure to knives and using them to perform tasks, but few of us would have been fortunate enough to use proper, sharp knives, let alone learn professional methods. These skills most of us would have had to learn from an experienced chef. As we gain experience though, we forget that we also used to slice an entire onion, before painstakingly dicing each individual slice. Having been reminded that basic knife skills aren’t a gift, but a skill acquired through learning and repetition, it made me stop and think about this skill we take for granted.

First, let us think about the knives we are holding. Am I using a sharp, clean knife, which is so much safer that hacking away with a blunt blade? Learning to wield a knife correctly will speed up my preparation time and ingredients cut in uniform shapes and sizes will help guarantee even cooking throughout a dish. Second, how am I holding the ingredients being prepared? Have I secured my ingredient on a clean cutting board, suitable to the purpose? Am I holding my ingredient in such a matter that I can effectively use my knife to perform cuts? The mastery of classic knife cuts and methodology will vastly improve the look of your food, garnishes and plate presentations. Third, how am I moving my knife? Do I have a firm grip on the handle, cutting away from – never towards – myself? Am I keeping my eyes on the blade while working?

With good, basic knife skills, cooking becomes fun, chopping onions is no longer a chore, but a meditation and preparing food becomes a time of great satisfaction. The repeated practise of these skills will ensure a professional edge to everything prepared, setting the Chef apart from the many “Masterchefs” we encounter daily. In conclusion, maintain the tools of your craft, maintain accurate knife skills and practice, practice, practice!


The wolf berry or commonly known as the goji berry is a small bright orange to red berry that comes from

a shrub native to sub tropical China, Asia and the banks of the Himalayas. It belongs to the family of

plants known as the ‘night shade’ the same family as the potato, cape gooseberry, tomato, eggplant and

even the tobacco plant. These small berries packed with nutrients and anti oxidant properties are

considered an elixir to living longer. The goji berries have been known to help with diabetes, high blood

pressure, fever, eye problems and the list goes on.

Belonging to the soft berry family, just like other berries such as strawberries, blue berries and cranber-

ries all offering health benefits. These soft berries or fruits can be eaten dried, fresh or raw, in juice

form or even a herbal tea. The powerful anti oxidant found in berries and the goji berry have been

found to boost the immune system, lower cholesterol and other illnesses. These berries are high in

vitamin A, a vitamin extremely important for your eyes.

Other benefits of the goji berry include mental well being, calmness, happiness, athletic performance,

good quality sleep and a feeling of well being. There is a story about a Chinese man that lived to 252 years old due to the goji

berry. Extensive health benefits or clever marketing?

The Wolf Berry

Story By:

Chef Blake

Story By:

Chef Amelia

We would like to thank the staff, students and parents for their greatly appreciated food donations for the SPCA.

Our next collection will be for any old, warm blankets for the winter. Contributions will be very much appreciated. Thank You!

Story By:

Chef Carien


On a very hot day in the middle of January, 4 students and one very fortunate lecturer packed their bags and boarded an Air France Plane to embark on a culinary journey of a lifetime. As we disembarked on Charles de Gaulle Airport in Paris, a breath of fresh air at -2 degrees Celsius hit us and for the first time, as we were pulling our jackets tighter, reality sank in…We were embarking on a culinary adventure that was beyond our own comprehension. During our connecting flight to Venice, while nibbling on Croissants and drinking hot chocolate, we were wondering what we should expect. Boy, were we surprised. For an entire week we were wined and dined in a small town called Pordononne, about 85 km outside Venice. We were booked in to a small hotel and were treated to a full Buffet Breakfast every morning. Our driver picked us up promptly at 09:00 every morning, and after a few minor heart attacks from driving on the right side of the road, we would be delivered to the Innovation Centre of Electrolux Professional. Our hosts, Pasquale Esposito and Chef Silvano Constantini awaited us every morning with a fresh cappuccino and they opened their arms and their hearts to us as we were exposed to ingredients and equipment that we could only dream of. We spent most of the week focusing on cook-chill, sous vide and low temperature cooking methods and even saw that it was possible to run a complete HACCP compliant program through a setting on an oven…. I mean, seriously?

And don’t get me started on the food! Every day we ate like royalty from homemade ciabatta, slow cooked short ribs, pickled artichokes and braised octopus. Each ingredient as fresh as the next. All prepared from scratch! All we did was eat! We tried everything, even though we were not always sure as to what exactly we were eating. We were treated to dinner on the Wednesday night at a quaint country restaurant and had the most inspiring 10 course tasting menu. Simplicity was the name of the game and no plate had more than three ingredients. Sea bass, Pea Puree and Roasted Rosa tomatoes will never be the same ever again. On the Thursday we went on a Road Trip definitely worth writing home about. After Three hours driving through the mist we arrived in Parma. Home of Parmegiano Reggiano and Parma ham, as well as Italy’s premiere Culinary Academy, ALMA – The International School of Italian Cuisine. Set in a part of the castle that once housed the second wife of Napoleon, ALMA was a sight to behold. With a fountain as big as our car park and a lawn that stretches on forever, the real beauty for us was what was actually happening inside. Our jaws had to be constantly picked up from the floor as we were shown around the facilities and the four course lunch that was presented for us would have been fit for Napoleon himself. We also visited an old Cheese Farm where we each stocked up on over a kilo of Parmesan cheese to take home. At 14 Euros per kilo… Who could resist? The very next day we went on a journey of another sort as we set our sights on Venice. As we moved through the side streets and along the canals the mist hung around us and created a certain eeriness, like in ‘Sleepy Hollow’ and made the whole experience feel almost surreal. We were cold to the bone, but onwards we marched as we moved from shop to shop and vendor to vendor, sampling true Italian delights while stocking up on our ‘treasure’ that we wanted to take home to our families and friends.

Standing in St Marc’s Square eating a homemade Ciabatta filled with fresh Buffalo Mozzarella, Parma ham and Rocket, ‘just a small something’ as our hostess called it when she handed out our lunch packs, we marveled at the history of a city that until a few days ago was something that we would only see on photographs. Returning back to Pordenonne on the train was almost sad, as we new that we would have to get on the plain the next day to return to our, much warmer, roots. We were lucky enough to see the weekly local market of the town folk on the Saturday Morning before we departed and I even dared to get an Italian haircut from someone who spoke as much English as I did Italian. Definitely an experience worth remembering for my biography one day! I must say, it could have been much worse. Over 5 hours wait in Paris for our connecting flight to Johannesburg the next day, was enough to bring us back to reality and made us realize that one of the best weeks in our lives had slowly started to end. The flight back was quiet as we reflected on all the wonderful experiences that we had had the honor of sharing with one another. Arriving back at OR Thambo, cameras fully loaded, stories to tell and Parmesan Cheese to get in the fridge, as we slowly started to disperse I am sure that one thing that all five of us realized over the past week was that no country in the world combines its passion for food, family, friends, and daily life more than Italy.

Thank you to Chef Billingham, Electrolux Professional and Cook. Chill, for allowing us the opportunity for our dreams to become a reality.

Viva Italia!

Rosanne Groenewald , Kirbe-Leigh Oliver, Chef Silvano Constantini, Chef Carien, Mallory Graham and Hailey Giltrow Italy St Marks Square

Across

4 Gazelle, eland,

kudu, gemsbok.

6 A person or ma-

chine that works

dough to produce an

elastic mass.

9 A utensil for cook-

ing several solid in-

gredients in a liquid.

10 Dry, white ver-

sion of a fortified

wine flavoured with

herbs.

14 A British meat

pie.

16 Most highly pro-

teinaceous vegeta-

ble crop known.

17 Found in improp-

erly handled, under-

cooked beef, espe-

cially ground beef

and unpasteurized

milk.

18 Used for stir-

frying.

20 Cooked for a

short time.

21 Goes with tail.

22 Rounded clay

oven used in India.

23 A bowl-shaped

vessel for holding

liquids.

Down

1 Steak au poivre.

2 A highly seasoned

German beef & pork

sausage named for its

city of origin.

3 A ballplayer or a semi

liquid mixture.

5 Herb of grace.

7 A piece of dishware

normally used for hold-

ing or serving food.

8 Beverage obtained

from branches of an

evergreen boiled with

molasses and then

fermented.

11 Another species of

Salvia, besides Sage,

whose leaves are used

for flavouring.

12 A spiced aromatic

wine supposedly in-

vented by an ancient

Greek physician.

13 Involved in out-

breaks of St. Anthony's

Fire.

14 A strong, bitter dark

beer formerly popular.

15 Cocktail made of

fruit syrup (usually

raspberry), lemon juice,

seltzer and liquor

served in highball glass

over cracked ice

16 Adult female swine.

19 Young goat.

Page By:

Stephanie

CROSSWORD ANSWERS Crossword

8

Strength is the ability to break a chocolate bar into

four pieces with your bare hands – and then eat just

one of those pieces.

An elderly Italian man lay dying in his bed. While suffering the agonies of impending death, he

suddenly smelled the aroma of his favourite Italian anisette sprinkle biscuits wafting up the stairs.

Gathering his remaining strength, he lifted himself from the bed. Leaning against the wall, he

slowly made his way out of the bedroom, and with even greater effort, gripping the railing with both

hands he crawled downstairs. With laboured breath, he leaned against the doorframe, gazing into

the kitchen. Where if not for death's agony, he would have thought himself already in heaven, for

there, spread out upon waxed paper on the kitchen table were literally hundreds of his favourite

anisette sprinkled biscuits.

Was it heaven? Or was it one final act of heroic love from his devoted Italian wife of sixty years,

seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself towards the table, landing on his knees in a

crumpled posture. His parched lips parted, the wondrous taste of the biscuit was already in his

mouth, seemingly bringing him back to life.

The aged and withered hand trembled on its way to a biscuit at the edge of the table, when it was

suddenly smacked with a spatula by his wife..... 'Back off!' she said, 'they're for the funeral.'


Customer: Waiter,

do you have frogs

legs?

Waiter: Yes sir we

do.

Customer: Then just

hop over the bar and

get me a drink.

On behalf of the Staff and Students at HTA School of Culinary Art.

We would like to Thank All of our Valuable

Sponsors for Your Valued Support, Sponsorships and

Friendships.

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

9

Documents

News - HTA School of Culinary · PDF fileNews HTA and HTA School of Culinary Art 128 Bram Fischer Drive, Ferndale, Randburg Tel: 011 285 0937 Fax: 011 285 0939 Email: admin@ ... Palesa