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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.
12 August, 2011Traditional Recipes – A Success Story
Traditional recipes remain a favorite in South Africa. Should one visit a lodge somewhere in the bush, one can be sure to find chefs keenly preparing traditional recipes like “Bobotie…
12 August, 2011South African Recipes and Cuisine
Paging through a book containing South African recipes will leave most visitors to the country amazed. Meaty ingredients like crocodile, oxtail, warthog and impala make wonderful stews. Though these are…
12 August, 2011Pastry Chef Course
A Pastry chef or Patesier is a station chef in a kitchen – responsible for making desserts, pastries and other baked goods like bread. Their responsibilities may also include dessert…
12 August, 2011The Evolution of Gourmet Food
The French term “Gourmet” was used to describe a wine broker (taste-vin) employed by wine dealers. The term has evolved and nowadays describes beverages as well as food of high…
12 August, 2011Food Etiquette
Food etiquette can differ from one cultural group to the other. What is acceptable in China may not be the case in Brittan. Basic food etiquette in the Western World…
12 August, 2011All a Fine Dining Restaurant Should Be
Fine dining restaurants are eating establishments that have a specific style in which they entertain their guests. Everything in a fine dining establishment – from the décor, the menu, right…