![](http://www.prueleith.co.za/"prueleith/images/subpage_headers/chefs-academy/kickstart-chef-career.jpg")
LECTURER - Lorraine Meaney (Executive Chef Prue Leith Group)
Qualification
- (1993 - 1996) In service apprenticeship - Sandton Sun Inter - Continental and Towers
- Diploma in Industrial and Commercial Catering - Witwatersrand Tecknikon
- Certificate in French Pastry - Ecole Nationale Superieure de la Patisserie, France
- Certificate in Praline making - Lindt Studios, Cape Town
- Certificate in Sugar work / Pastillage and sugar flowers - Cathal Brugha Street , Dublin
Experience in the Hospitality Industry
- Sandton Sun Inter - Continental and Towers, Johannesburg
- Hyde Park Inter - Continental, London
- The Westbury - Dublin
- The Saxon - Johannesburg
Why I teach
There is a huge demand and need for quality culinary education in South Africa. I want to be part of the group of people that introduce the techniques in culinary arts to future chefs that will make all restaurants in South Africa of a very high quality. I was trained apprecticeship style and found myself, especially in the field of pastry wanting to share my knowledge with others.
I am a firm believer in high standards and respect for the classics. I have an unusual energy to enforce these ethics in young chefs hoping they will see the value in them. When you have the basic fundamentals the sky is the limit whether you want to work for Michel Roux Jnr or Heston Blumenthal.
What is the first real cookery book that you bought?
White Heat - Marco Pierre White
What are you reading right now?
Alain Ducasse - Grand Livre de Cuisine – Desserts and Pastry
Who has inspired you in this industry?
Marco Pierre White, Gordon Ramsay, Sebastian Serveau, Christoph Michalak, Paco Torreblanco, Corinne Harrison, Stefano Strafella, Sylvia Krames, Rudi Liebenberg, Dimo Simatos and many more.
How do you feel about the hospitality industry in South Africa?
I think we have a beautiful country and people, which we underestimate on a daily basis. The students that leave Prue Leith and travel to work overseas are often complimented on there knowledge and work ethic. We have beautiful hotels, lodges and restuarants all of which need these hard working chefs. We are marketing this country as a tourist haven and there is no reason why it cannot be a large contributor to the economy.
