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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, 2011Fine Dining Menu Mysteries
Any fine dining menu worth its’ salt has a few mysteries up its’ sleeve. Few things give a restaurateur or chef as much joy as having guests inquire about the…
12 August, 2011The Revolution of Dessert Recipes
Dessert recipes are derived from an old French word, desservir, meaning “to clear the table.” It is used to describe sweet or strongly flavored food, like cheese, that is served…
12 August, 2011Conference Catering – Not for the Meek
A conference is a meeting of people that “confer” about a topic. Ideas and research results are shared through speeches or workshops. During breaks people enjoy tea, drinks and eats…
12 August, 2011Chef’s Careers: First Things First
Everyone who has their mind set on chef’s career cherish the dream of writing the title “Gourmet chef” or “Specialist chef” behind their names. A privileged few who entered televised…
12 August, 2011Catering Services to be Proud Of
Enquiring on the World Wide Web brings one to the realization that the catering service industry in South Africa is booming. The political change after 1994 has had a positive…
12 August, 2011Catering Academy in South Africa
For a culinary institute to achieve international status as a top catering academy they have to be something special. The theoretical training as well as practical skills of the students…