Course Outline

• Starting a fire and choosing the best fuel to fire the braai.
• Understanding how to control heat – direct and indirect heat.
• Understanding the different cooking methods using fire.
• Preparing proteins for the braai – fabrication (boning, trussing, rolling, skewering) marinades and rubs.
• Braai sides – from starches to vegetables and salads.
• Sweet endings – desserts on the braai.
• Homemade braai drinks.
• Braai snacks – going beyond chips and dips!
• Prepared and demonstrated recipes will be served as lunch or dinner.

Dress Code

You will be working in a professional kitchen, so wear your apron, comfortable shoes and keep jewelry and make-up to a minimum with hair tied back.

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