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Articles
The many articles found in this section of our website will offer insights and information on a variety of topics. The articles are written and posted not only by the faculty of the Prue Leith Chefs Academy, but by copywriters and researchers from around South Africa and the globe. By the very nature of these pages, some of the information may have be written more than a month ago and is therefore inaccurate, so before moving on please be sure to check in with the other relevant pages on the website under “Our Courses” or “Restaurant” and so on, for the very latest information.
15 August, 2011Pastry School
Throughout your Pastry Kitchen Curriculum at the highly celebrated Prue Leith Chefs Academy you will be under the guidance of Debby van Wyk (HOD Pastry) and Stephan Els (Pastry Sous…
15 August, 2011Outdoor Cooking Classes
At first arrival your team will be divided into groups of five. Each team will be required to choose a colour and create a design on their chef’s hat, which…
15 August, 2011Haute Cuisine Cooking
French cuisine was known to involve a great many spices and was rather heavy in taste, but in 1534 Catherine de ‘Medici, the new French Queen, came from Italy and…
15 August, 2011Haute Cuisine Catering Academy
Nowadays haute cuisine is considered to be one of the most accomplished culinary art forms in the world, setting the standard with its elaborate and skilfully manner of preparing food….
15 August, 2011Culinary Academy
As such the Prue Leith Chefs Academy has very few equals and our students are highly sought after by the South African and international market. Amongst our peers and the…
15 August, 2011Pastry Chef Courses
Pastry chefs create various kinds of baked goods such as cakes, tarts, quiches and other sweet baked pastries with ingredients that includes butter, flour, shortening, baking powder and eggs. As…