Factors which Exemplify Prue Leith’s Chefs Training College

One look at the digital TV guide in South Africa quickly demonstrates the immense popularity of today’s reality television programs. Foremost amongst the selection, you’ll find numerous foodie programs, of which many focus on a competitive element, although there are several too which serve as “how to” or recipe guides. A number of channels are dedicated to the broadcast of food programs.

“Master Chef”, a keenly contested competition, takes place in a variety of countries, giving viewers an idea of the preferred cuisine in different parts of the world. Gordon Ramsay drills chefs in the American “Hell’s Kitchens” and sorts out problems in restaurants across the USA.

Chef Michel Roux demonstrates his dining services and the preparation of Roux brothers’ family favourites; Jamie Oliver cooks in various countries or at home in England, whilst Nigella Lawson usually prepares meals and bakes in her own home kitchen. In South Africa, “Kokkedoor” has proved to be a very popular series broadcast annually on one of the Afrikaans channels.

Prue Leith

Prue Leith, CBE, is frequently seen judging the incredibly complex dishes prepared and presented by competing professional chefs in “Great British Menu”, delivering her observations and constructive critique with fairness, a touch of humour and expert opinion, something she is well qualified to do, as a world-renowned chef and culinary author in her own right.

We are exceptionally proud and grateful that Prue, our chefs training college’s patron, has allowed us to incorporate her name in that of our culinary training facility in Centurion, Gauteng – the first time she has permitted the use of her name by a third party.

She travels to South Africa and visits us periodically, sharing her wisdom, insights and expertise with us.
In fact, Prue is consulted on most important issues and major decisions pertaining to the college which proudly bears her name; we appreciate and value her input, experience, interest and participation.

A Little More of What Sets Us Apart from the Rest

  • City & Guilds approved, yet training exceeds C&G requirements.
  • Equips students to take up professional employment upon graduation.
  • Favourable student to lecturer ratio – less than 20:1, enabling ample personal attention and guidance, as/when required.
  • Lecturers and mentoring chefs are experts in their own specialities, presenting to students accordingly, remaining speciality subject focused.
  • Outstanding reputation amongst industry peers and the hospitality industry.
  • Discipline, in accordance with best kitchen practice, is maintained throughout, as are standards of hygiene, cleanliness and professionalism.
  • The only chefs training college which has a fine dining restaurant on site, voted as one of the top 100 restaurants in South Africa.
  • Complete generator back-up to ensure uninterrupted power supply for kitchens, training, restaurant, and during functions and events.
  • Exposure to the best ingredients, including imports.
  • Ample practical training in a “live” environment, in the restaurant and its kitchen.
  • Onsite comprehensively equipped library with internet access, relevant books, current journals, the latest subscriptions and informative DVDs.
  • Includes a Finance model, vital to the successful management of a kitchen and restaurant, and presented by knowledgeable business persons.

There’s lots more, but we are happy to conclude by reminding prospective students that there is still time to enrol for 2016’s courses (before 27 January), and you’ll wear your chefs jacket with pride forever if you’ve trained at our college.