It is often said that chefs’ training is important for developing countries such as South Africa. This is so because tourism is a major revenue-producer for countries such as ours. As countries such as ours develop, the food and travel sector grows. It follows, therefore, that soon this sector of industry should be a leader in job creation and revenue generation. “In order to be both a world class and professional chef, extensive, in-depth training is essential,” says CEO of Prue Leith College of Food and Wine.
Barnetson guarantees that The Prue Leith College in Pretoria provides aspiring chefs 18 months comprehensive training. “Chef’s training institutions like ours are providers of highly talented and skilled chefs. “When the chefs graduate they are fit to work at any fine dining establishment in the country or abroad. This is because they are by the time they graduate, supremely equipped to not only run a kitchen, but to work under pressure as part of a team. This is of course thanks to the excellent organizational and communication skills they would have gained here.”
In order to ensure that the trainee chefs at Prue Leith College of Food and Wine are prepared for the industry, they assist in the on-site running of the restaurant as well as the catering company.
“This is done under the supervision of our team of skilled lecturers who themselves have mastered this demanding craft. “Although the course is mostly practical, our aspiring chefs receive a good helping of theory, based primarily on the fundamentals of classic French and international cuisine.
“Another exciting bonus is that The diploma also includes Pan African cuisine as a subject. Anna Trapido, award winning writer, broadcaster and anthropologist is our lecturer for this section. “By doing this, we expose our students not only to sophisticated ‘bush cooking’, but also the elegance and deeply-flavoured tastes of Africa. This of course is a bonus for chefs who intend to work at upper-end bush lodges.”