Newsroom
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.
Why do we love to cook professionally?
The critics had a lot to say about Adam Robinson when he cooked in and owned no less 4 successful, award winning, London restaurants. Most of it was good we are happy to say! The Brackenbury, described by London entertainment … Continue reading
Ottoman Cuisine in Istanbul
In October 2009 I decided to revisit Istanbul for some inspiration. I try immerse myself in various traditional classical cuisines around the world as often as time and money will allow during the year. Rather than academic study, I take … Continue reading
Mid-flight Update
First semester is over… Prue Leith Restaurant here we come! Almost 5 months into the flight and the culinary journey is going smoothly. The destination still seems a bit far but the early turbulence has successfully been maneuvered through. 1st … Continue reading
Powerful New Venue – Turbine Hall
Prue Leith Chefs Academy proudly trained their newly appointed Executive Sous Chef Johan Harley. Seventy years after starting its life as Johannesburg’s first coal-fired power station, the forum | turbine hall provides a new source of energy with its doors … Continue reading
Executive Chef – Mount Nelson Hotel
It is amazing how we run in circles from one year to the next, trying to do what is fashionable and trendy and yes we do fall off the boat every now and then. For me it is keeping it … Continue reading
Tail feather to beak cooking
Responsible cooking and respect for ingredients lie at the heart of our training at Prue Leith Chefs Academy and charcuterie is the one lecture every semester where we can practice these ideologies to our heart’s content. Two weeks ago the … Continue reading
Saffron (Red Gold of La Mancha)
What is Saffron? Crocus Sativus – a type of crocus that bears the stigma which we know as saffron. This type of crocus was cultivated in Asia Minor in ancient times. It has been sought after as a medicine, dye … Continue reading
Book your year end function with us
We can’t believe it is that time again. The tinsel is hung in the department stores, and jingle bells is already on the elevator music playlist. If you are still looking for the right venue to host your office Christmas … Continue reading
Chef Lorraine on her training in France
On 3rd July 2009 I embarked on a pastry experience never to be forgotten. My destination, a small town in France by the name of Yssingeaux to stay in Chateau Montbarnier which is next door to a school named Ecole … Continue reading
Congratulations Sandy dos Santos
Sandy dos Santos, graduate of Prue Leith Chefs Academy, December 2008 was part of the Radisson Blu Hotel team that won the Team of Four Category in the Unilever Chef of the Year competition in Durban last weekend. The Team … Continue reading
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