News Room

We love it that the food industry is so dynamic. New techniques, ingredients, exiting chefs or suppliers and the latest events at the Academy are all part of the news that we share with you.

7 December, 2016Time to shift the balance on our plates

Nutritionists and doctor were the first to warn against excessive consumption of red meat, as too much of our beloved steak is apparently not good for our health. New voices…

25 November, 2014Prue Leith Patron Opens New Culinary Centre

After nearly 20 years at the forefront of professional culinary training, the Prue Leith Chefs Academy has invested R10.5 million in new kitchen and lecture facilities, confirming its place at…

4 August, 2015Take it with a pinch of salt…

Black lava salt, pink salt, red salt, smoked salt, truffle salt, desert salt. No longer is salt the humble seasoning that we add religiously to all recipes in a supporting…

4 August, 2015Amaized and co(r)ncerned

Umngqusho, putu pap, marhewu, ting, paptert, imifino, stywe pap, umphokoqo, stampmielies, umqombothi, phuzamandla, krummelpap, inconco, umbhako, mealie bread, isopho, slappap, umvubo, isijeza. South Africa might be a rainbow nation but…

4 August, 2015Decoding Durban curry

It is still difficult to pinpoint what exactly South African cuisine is after 20 years of democracy. Many food writers seem to tackle this question in bite size pieces by…

2 July, 2014Evolution of Pasta

“Spaghetti Bolognaise does not exist.” As far as Italians in the northern town of Bologna are concerned the combination of dried hard wheat pasta with their beloved veal and pork…

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