About Food from the Prue Leith Culinary Institute Solid Gold Clients

Prue Leith chefs share their love for and challenges of the pastry kitchen.

In this episode:
Nicola Eksteen - Prue Leith I Executive Chef
Marcel Marais - Prue Leith I Patisserie Chef

The Prue Leith Culinary Institute has a reputation for patisserie excellence. In this episode we talk to two Prue Leith pastry chefs to find out about the sweet side of the kitchen.

We talk passion and where a pastry chef's career starts, which characteristics are needed to succeed in this specialisation and we learn that pastry is about far more than just desserts. Both chefs completed the Prue Leith patisserie course and they tell us about the challenges and the joys of studying patisserie and completing the final exams.

The chefs also share their favourite ingredients, pastry techniques and tools and we talk trends and find out who to follow for inspiration in patisserie.

Mastering the Art of Italian Cuisine - Studying culinary arts through the ALMA-Prue Leith partnership

Carlo-Maria Ricci (ALMA La Scuola Internazionale di Cucina Italiana | Chef Ambassador)

Italian cuisine is deeply immersed in culture and terroir and the best way to master it, is to study it at the origin. Through the partnership with Italy's premier culinary school, ALMA La Scuola Internazionale di Cucina Italiana, the Prue Leith Culinary Institute has sent nearly 30 students to study in Italy since 2012.

In this episode we talk to ALMA ambassador, chef Carlo-Maria Ricci, about the international programme, the challenges of studying in a foreign country and what the most important aspects are to master in an Italian culinary education. We also discuss the importance of learning 'the Italian spirit' and understanding ingredients.

With Massimo Bottura's restaurant, Osteria Francescana, named the world's best restaurant on two occasions, contemporary Italian cuisine has taken a front and centre position on the global restaurant stage. In light of this we also discuss Italian culinary innovation and who the latest chefs are to look out for.

To wrap up we talk about the culinary industry in a post-Covid world, which seems to promise even more innovation.

Music : Stephan Gericke

The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA

Elsu Gericke (SACA | Head Professional Body and Skills Development)
Debby Laatz (Prue Leith Culinary Institute| Head of Academics)

Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African Chefs Association, Head of the Professional body and skills development) and Debby Laatz, (Prue Leith Culinary Institute, Head of Academics) talk to host Adele Stiehler-van der Westhuizen about the impact of this change on culinary South Africa.

We explore how the change came about, as well as the changes that it brought to culinary education over the last few years.

The conversation includes an explanation of the trade test or External Integrated Summative Assessment (EISA) process as well as the Artisan Recognition of Prior Learning (ARPL) route that allow previously unqualified, but experienced chefs to achieve a qualification.

Choosing a culinary training institution and how international qualifications can supplement the national Occupational Certificate Chef are also part of this culinary education discussion.

Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/

Investing in an edible garden could also be an investment in your health

Angela Schaefer (Functional Medicine Health Coach)
Debby Laatz (Prue Leith | Head of Academics)
Werner Spohr (Prue Leith | Head Chef)

In the time of Covid-19 the world has been reminded that investing in one's health is crucial.

With spring in the air, we look at planting edible gardens, not only to increase fruit and vegetable consumption needed for good health, but also for chefs to run more sustainable kitchens.

We discuss the requirements for a strong immune system, the reasoning behind eating a rainbow of vegetables and how to plant your own in a kitchen garden. We also talk about the benefits of the trendy plant based diet and share some thoughts on how chefs can shift the balance on plates to focus on vegetables rather than meat.

Anna Trapido (PhD in Anthropology, Food Writer and Chef)

In this episode we talk Covid-19. The virus that is not only threatened our lives, but also our livelihoods, especially in the hospitality industry. Host Adele Stiehler-van der Westhuizen talks to Prue Leith alumna, Food Anthropologist and food writer Anna Trapido about the impact of the virus on the food system. They also discuss the prognosis for restaurants, post Covid-19, and how people in general interact with food during this time of crisis.

Connect with Anna Trapido on LinkedIn https://www.linkedin.com/in/anna-trapido-33b20914/
Music : Stephan Gericke
Visit the Prue Leith Culinary Institute website where you'll find links to professional chef training, short courses, consulting, recipes and food articles. https://www.prueleith.co.za/
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