“How was this one it different from any other first year camp?” you may ask. Well, to start off with – never in the history of CHS have we had such fabulous cultural diversity in a group. No less than 15 languages are spoken, including all 11 official South African languages, French, Malagasy, (spoken in parts of Madagascar), German as well as Greek!

Fortunately, with everyone fluent in English, it prevented the excursion ending in absolute chaos.  Add to this the wide age range of the new intake – 17 to 37 – and you will appreciate the uniqueness of this remarkable group.

Despite the difference in age and variety of cultural backgrounds, it was clear from the onset that the students were there to embrace the opportunity to get to know each other better. All activities were approached with resilience and enthusiasm. After four days students and lecturers arrived back at CHS exhausted, but pleased that they had the chance to really connect before the academic year kicked off.

Chef Nadia and Mrs Bezuidenhout ran affairs with the assistance of a group of dedicated second year students.  “Our second year students were absolute stars,” says Chef Nadia. “It would simply have been impossible to work without them!  I have no idea how this year’s event will ever be topped. It was simply awesome!”  Ian Boshoff and Riaan Haasbroek were anonymously elected as the most supportive second year assistants.

Herewith are the competition results of the various activities. It was a close call, but finally the Yellow Team walked away with the honours. Congratulations Yellow Team!

This is a time of the year that this expression is so appropriate: things to think about, things to ponder on, things that one can relate to in our lives or learn from life; things to feed or fuel the thought process. This edition of Food for Thought is especially for our second years who have left theCHSnest.

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CHS’s newly acquired status has a major beneficial impact on companies since training costs as part of their Skills Development Levy, can be claimed back.

“We want to congratulate Hennie for his dedication toward the process which resulted in having our HR training courses in specific unit standards now being accredited by SABPP,” says Ronel Bezuidenhout, Principal/Director of CHS.

Savva was an inspiration to all of us that got to know him during the two years he studied at CHS. He was always positive and smiling despite the fact that he was often not feeling well. Earlier this year he visited CHS, and told us with great excitement about his new job. We shall always keep Savva in our hearts and although memories may fade over time, his spirit lives on forever.

Our hearts go out to Savva’s parents, family and friends. We know that they will find peace through God’s grace in this very difficult time.

“With only positive feedback from our guests, this will certainly not be the last Christmas lunch in aid of CANSA at our establishment,” says Ronel Bezuidenhout, Principal/Director of CHS. “CANSA is very close to my heart and we plan to make this an annual event and it will certainly be one of the highlights on our calendar.”

All agreed that the CHS Fundraising Golf Day at Zwartkop Country Club was a huge success. The weather played along beautifully, the course was in perfect condition and everybody had a good time!

We sincerely appreciate the wonderful support of our sponsors. Without them the day would not have been the success that it was. They are: Pro Shop Lynnwood Bridge; Travel Fair South African Travel Centre; Budget Car and Van Rental; Sanlam; Subaru; CHS; Volvo Silverlakes; Court Classique, Sheraton and Southern Sun.

Results

Closest to the pin on #3:  Colin Moller

Longest Drive on #18:  Desmond Bloem

First with 49 points:  T Bico and I de Ru

Second with 46 points:  H Nell and PJ Nell

Third with 46 points:  H Stolz and E Smith

Fourth with 46 points:  N Coetzee and C van der Merwe

From around the globe “culinarians” (as “food lovers” like to be referred to) have set aside a commemorative day celebrating the art of cooking.  This special occasion salutes the profession and creates awareness about chefs who have set remarkable industry standards in the art of cooking. 

The South African Chefs Association has planned a charity event at Cressent House, Johannesburg, but is encouraging everyone in the industry to celebrate this special day in his or her own way.  The Capital Hotel School and Training Academy is making a contribution by baking muffins and distributing it in and around Pretoria.  This initiative is driven by the Second Year Professional Cookery learners and Chef Lecturers. 

For more information on The World Association of Chefs Society, that was the initiator of The International Chefs day, please visit: http://www.wacs2000.org.

To contact the South African Chefs Association for more information on events and happenings on the local calendar, please visit http://www.saca.co.za.

Who better to describe the event than Chef Barnard in her own words.

“I cannot describe in words how much blood, sweat, tears, tantrums, cursing and fighting went into this Cake Challenge – from the learner’s side. This has got to be one of the best things I have done with them this whole year!  The amount of planning, work, execution, team work and individual work that went into this “challenge” surely taught them something.

We have managed to double the profit of Baker’s Bin in two days considering the amount of glitter, food colouring, fondant icing and icing flowers the learners bought.

The winning cakes (both design and taste) was quite a surprise; but judging was done anonymously and was conducted by all first and second year Hospitality Management students and all staff.  I am so proud of all of them!!

The winning teams, Elsabe Oosthuysen and  Jaco Truter, as well as Loodt Van Niekerk and Nthabiseng Ntsara, really deserved their titles!

Elsabe and Jaco struggled for an entire day with their concept, and after a few attempts they ended up resorting to a much simpler approach on the decoration and focused their energy on the “content” of the cake.  Layers of chocolate cake and layers of chocolate mousse was fashioned together in exactly the right proportions, which sent taster’s eyes floating to the ceiling and some even weak in the knees.

As for the “decoration”, Loodt and Nthabiseng was one of the few teams which stuck to their original concept and design throughout the 12 hours they were issued to execute their “Spring Wedding Cake”.  Each and every flower was painstakingly handmade – with copious amounts of purple colouring and bucket-loads of Maizina (corn flour), to manage the Fondant icing and individually piped and stuck onto the cake itself.

After all the clawing and fighting, baking and rolling, poking and prodding, the students walked out with a huge sigh of relief and wide smiles on their faces (glad to have produced whatever they could manage in such a short time frame).  The smiles could have been from an excessive sugar rush as well.”

Boerewors

The results!

The Capital Hotel School and Training Academy’s annual Junior Boerewors Competition took place at Fountain Valley Resort on 7 September this year.

The weather played along beautifully and quite a few students braved the cold water for a refreshing swim in the nearby swimming pool!

Fourteen teams came out in full force and the competition was fierce! The participating teams were well supported by fellow students and lecturers. Swiss Hotel School, Legend Hotel School, HTA, The Capital Hotel School and Training Academy, (CHS), Centurion Akademie and SA Chefs Training and Innovation Academy, (CTIA) entered between one and three teams each.

Stephen Billingham, President of the South Africa Chef’s Association (SACA), was the convener of judges, which included Ulrich Kiefer, Group F&B Manager from the Boulevard Hotel Group; Abubaker, Captain of the South Africa Culinary Team; Ingrid Johnson from Prenox and Leonette Fourie from Pick & Pay, Cherry Lane. The judges tasted, they touched, they smelled, they talked and after serious deliberation, they finally announced the results.

The winning team is from SA Chef’s Training and Innovation Academy, who entered no less that three teams.  One of the HTA teams is the runners up and Prue Leith is in third place.

It was a lovely, relaxing day which provided an opportunity for students and lecturers alike to get to know each other a little better. Looking back, we can safely say that the day was a raving success. We are positive that the competition can only grow from here and we are looking forward to the 2012 event.

Patron of the World Chefs Tour Against Hunger, Dr Bill Gallagher, in collaboration with the World Association of Chefs Societies, the South African Chefs Association, Bidvest and Southern Sun recently hosted a number of gala dinners that included fund-raising charity auctions at each event.  An amazing sum of R8.2 million was raised toward alleviating the plight of at least 450 children, who for the next five years will not have to go without food for a single day.

A group of 250 chefs from 44 countries participated in the event that took place in South Africa from 21 to 20 August.  The participating countries included Australia, Austria, Belgium, Cananda, China, Czech Republic, Democratic Republic of Congo, Denmark, Egypt, England, Germany, Ghana, Hong Kong, Iceland, Indi, Ireland, Israel, Kenya, Kingdom of Bahrain, Luxembourg, Malta, Mauritius, Middle Bohemia, Mozambique, Myanmar, Namibia, Netherlands, Nigeria, Norway, Poland, Portugal, Romania, Russia, Saudi Arabia, Singapore, Slovenia, South Africa, South Tyrol, Sweden, Switzerland, Tanzania, Thailand, United Arab Emirates, USA, Wales.

Ronel Bezuidenhout, Principal/Director of The Capital Hotel School and Training Academy supported both the Pretoria and Sandton gala dinners.

The delectable menu of the Sandton gala dinner is attached.

We are raising funds to ensure that most people that are underprivileged around Pretoria will receive a blanket to sleep warmer in this cold winter time. We would appreciate a donation of R20, but any amount is welcome. The closing date is 30 May 2011 where we will then be buying new blankets and distribute.

“If you are cold at night, let the promise of a warm blanket cover you like my love”

Olivia Robertson
Banqueting

Kitchen Confidential
Telephone: (2712) 427 8302
Fax: (2786) 685 4461
Cell: (2783) 236 0575
Cnr Atterbury & Klarinet Streets, Menlo Park, Pretoria, 0081, South Africa
PO Box 35209, Menlo Park, 0102
orobertson@investec.co.za

Carike Keuzenkamp and Lindie Strydom, who shared the second place, both delivered inspiring, warm and from the heart messages to the audience. But the readers chose Helen Zille as their top inspirational woman in South Africa. Ms Zille mesmerized the ladies with her moving speech about the two women that are her inspiration in life – her mother and her blind sister. 

It was a morning where tribute was paid to well-known inspiring South African women, but also a morning to remind us that there are no ordinary women in the world. Women are very special people – all women have the power within to inspiring those around them.

Elsabé, a well known actress, cabaret artist and writer, is equally famous for her cooking talents. With the assistance of her trusted friend and assistant Agnes, she demonstrated a simple yet delightful three course meal.  Elzabé has charmed many a guest at Zietsies, her guest house and restaurant in Aucklandpark and that morning it was no different.  Ronel Bezuidenhout, Principal/Director and Lené Marx, Marketing & Events coordinator of CHS who attended the event, left filled with new inspiration.

“I have known Elsabé for many years and this morning’s function has motivated me to implement a marvelous idea that I have been pondering over for a while. So ladies, expect an invitation to an exquisite event at CHS sometime in October this year!” says Ronel.

Ronel Bezuidenhout and the rest of CHS management are proud of Edward Chomse, Rita du Plessis and Theo Grobler with their remarkable accomplishment. They will be competing in the semi finals in two weeks’ time and hopefully in the final competition in August.  The winning team will participate in the global competition to be held in Turkey later this year.

It is not easy to perform well under the watchful eyes of the judges; the clock against the wall; the rolling cameras and the competitors, but our students remained focused and blew the judges away with their beautifully plated and tasty dishes.

The judges for this round were Jenny Morris from Giggling Gourmet; Emma Louise Mack from Its Time Executive Catering and Charmaine Vlotman from LG Electronics.

We want to wish them all the best for the next cook-off in August.

http://www.videos4africa.com/travel?task=detail&id=201



People know you for what you’ve done, not for what you plan to do. – Author Unknown

Rosina Mabuse, Sinah Mothle and Philip Themba are responsible for housekeeping and facilities maintenance at CHS.

This exceptional team has been part of our family for many years.

All three these wonderful team members make a valuable contribution toward the running of our establishment. They are passionate, dedicated, professional and fulfill their daily tasks with effortless energy.

We are delighted to welcome three new members of staff that joined CHS recently. They are Lené Marx (who has taken over from Marnus), Isabel Hellerle (reception) and Wesley Cameron (chef department). They have settled in without any hiccups and we hope that they will be part of our family for many years to come.

We also want to wish Chef Marlise Mostert all the best with the expected arrival of her second baby boy on June, 22^nd.  We trust that both you and your baby will be healthy and blessed.

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CHS has the facilities to host:

• Seminars, Events / Similar Functions
• Corporate Teambuilding Sessions
• Theme Cooking Evenings
• Food and Wine Pairing Evenings
• Food and Beverage Evenings
• Year End Functions

Lounge and Exhibition Space

A generous lounge is located at the northern entrance of the custom built training institution. This space is used for leisure as well as for exhibition purposes. The lounge, directly linked to the multi-purpose hall, provides a grand double volume entrance to the building.

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Multi Purpose Hall & Facilities

This facility has a multi-functional room that can be used for entertainment as well as learning. It has a central dividing door system that can open and close to provide two separate lecture rooms with sound-proof quality and can be opened up for special events.

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Commercial Type Kitchen

The multi-purpose hall is directly linked to a fully operational commercial-type kitchen designed to emulate real life hotel and restaurant environments. Here students prepare for the workplace and gain a better understanding of what can be expected in the commercial world.

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Back-to-Back Lecture Rooms

Two 75m² lecture rooms are located on the first floor of the building. These two lecture rooms, like the multi-purpose hall, are separated by a sound-proof door system. Alternatively, the rooms can be used as one large facility should it be required.

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Parking / Security

Fifty-five secure parking bays (twenty two in the basement) are available on campus. We also provide our own 24-hour security on the premises.

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Administration Offices

The double storey house, which was built in 1935 for the Chairman of Barclays Bank, has been restored to its former glory.  It houses the administration offices and a well – fitted boardroom with its own private lounge that can be used for smaller seminars and conferences.

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To book or check availability of the venue for one of the above mentioned services, please contact us on (012) 430 5539 or direct e-mails to info@capitalhotelschool.co.za

What CHS can offer you

As a result of our high standards and industry recognition, we are one of only a few tertiary institutions able to guarantee practical training at leading, full-service hospitality institutions. This training takes place under close supervision and according to a roster to complement the theoretical training.

Our dynamic lecturers and administrative staff are fully qualified and have a wealth of experience in the hospitality industry and its related fields. The school only uses registered ETDP assessors to ensure that the requirements of the prescribed curriculum are met.

Our Facilities

We have state-of-the-art facilities to offer practical training on campus. Our function facilities can accommodate small conferences/seminars as well as food and beverage functions, which further complement the practical experience of the students under the supervision of their lecturers and CHS staff.

The campus environment encourages social interaction and practical learning aspects, ensuring learning excellence, which has always been the essence of CHS.

Accreditation

The Capital Hotel School and Training Academy offers a two-year full time Hospitality Management programme and a two-year full time Professional Cookery programme based on the standards set by the South African Qualifications Authority (SAQA).

Our learner programmes and assessment guides have been developed to support the objectives and principles of the National Qualifications Framework (NQF) and adhere to the principles of Outcomes Based Education and Training (OBET).

City & Guilds

In an effort to keep its course material industry relevant, the Capital Hotel School and Training Academy (CHS) constantly sources new material and programmes in order to offer its students the best training available.

The Capital Hotel School is an approved City & Guilds of London Centre, which enables it to incorporate City and Guilds qualifications in its curriculum. The City and Guilds of London Institute is one of the world’s most respected and renowned names in education and vocational training. The Institute offers qualifications that enable individuals and organisations around the world to achieve their educational aims.

Four City & Guilds International Vocational Qualifications (IVQ’s) have been incorporated into the school’s two full time, two-year courses:

Hospitality Management – (two-year, full time course)

• Diploma in Food and Beverage Services (Code 7066)
• Diploma in Reception Operations and Services (Code 7067)
• Diploma in Accommodation Operations and Services (Code 7068)

Professional Cookery – (two-year, full time course)

• Diploma in Food Preparation and Culinary Arts (Code 7065)

Dear friends of CHS, colleagues and studen

We are well into the second month of 2012.   I am so thankful that we have one extra day this month.  Congratulations to all you lucky ones who only grow older every fourth year!

By now, we all know (not necessarily  believe) that according to the Mayan calendar, December 2012 could well be the end of the human race.

I suppose this is not great news depending on one’s outlook on life.  I have decided that this news makes it even more challenging to achieve my goals and to be more positive than ever before.  I would like to encourage you to urgently reply to the “advertisement” below.  Your assistance is of utmost importance.

WANTED

“More (people) to improve and fewer to disapprove
More doers and fewer talkers
More to say it can be done
And fewer to say it’s impossible

More to inspire others
And fewer to throw cold water on them
More to get into the thick of things
And fewer to sit on the sidelines

 More to point out what’s right
And fewer to show what’s wrong
More to light a candle
And fewer to curse the darkness”

AUTHOR UNKNOWN

I believe if all of us can successfully apply the above challenges in our daily lives, who cares about what might happen so many months away.  Imagine the changes we will make to our lives and those of others.  The journey of life will not only be gratifying, it will be inspiring.  Every day will be filled with new opportunities to seize and every obstacle will be a challenge to overcome.

Let’s take hands this year and tackle the job requirements at hand – to make every moment of 2012 a moment of joy by living it according to the seven requirements of the “advertisement” above.  We will certainly be “WANTED” by our fellow earthlings and more important, by our heavenly Father.

God bless.

The Chaîne des Rôtisseurs is an international gastronomic society that originated in Paris France in 1950.  Members (both professionals and ordinary citizens) all over the world have a combined love for fine dining and building friendships across cultures.

The society decided that a global platform is needed to inspire and promote future young chefs to give them an opportunity to showcase their talents in a competitive environment. Hence the first Jeunes Commis Competition was organised by the Chaîne des Rôtisseurs in Switzerland in 1977. Competitions are now held in countries around the world. It provides an ideal opportunity for young chefs under the age of 27, to demonstrate their skills on a regional, national and international level.

The Capital Hotel School and Training Academy hosted the Pretoria Regional Competition this year. The National Competition consisting of the 6 Regional winners will take place at the new Nestle Kitchen in Johannesburg on 2 June 2011. The winner of the national final will compete in the International Competition that will be held in Istanbul, Turkey on 9 September 2011.

Five talented young chefs have entered for the Pretoria regional competition this year. All contestants must be part of an entity who is a Professional member of Chaîne des Rotisseurs.  They are: Lourens Engelbrecht and Hannes Neven both from Leriba Hotel Group (Hemingway’s Restaurant) and  Donaldson Makhalemele, Jandri Niemand and Kagiso Motshwane from Mount Grace Country House and Spa.

The competition is based on the following rules:  Each contestant is given an identical, previously unidentified mystery basket containing certain mandatory and basic ingredients. Using all  the mandatory  ingredients, the contestant must compose and execute a 3-course menu (appetiser, main course, and dessert) for four people. The written menu must be completed within 30 minutes, with 3.5 hours allowed for preparation and cooking, after which the finished dishes are presented to be judged in 15-minute intervals.

According to the rules of the competition, judges should include professionals and non-professionals. The voting process is very objective since contestants are identified by numbers only. The contestants are judged on taste, presentation and originality and they also receive credits for cleanliness and organisation in the kitchen.

This year the professional judges were:

• Allistaire Lawrence– Roots Restaurant Forum Homini (a former winner of the National Competition)
• Marlise Whelan – Brasserie de Paris
• Amarille Vermooten-Vorster – Centurion Country Club
• Olivia Robertson –  Kitchen Confidential
• Patrick Ndukuya, – Executive Chef Southern Sun Pretoria.

The Non-professional judges included:

• Elfi Kollnig – Culinary Group
• Ingrid Johnson – Prenox;
• Mareliz Pretorius-Vereecke  - Armar Catering;
• Neels Bezuidenhout – CHS
• Gérard West – Le Tournesol Catering
• The Kitchen Judge was Nadia Barnard from CHS.

And finally…

After intense deliberation it was Lourens Engelbrecht from Leriba Hotel Group (Hemingway’s Restaurant) who walked away with the Regional title.

“A lot is expected of this young chef and I am positive that he has the potential to go all the way.  From now on it means spending many hours practising for the National Competition,“ says Ronel Bezuidenhout, Principal/Director of The Capital Hotel School and Training Academy (CHS).

Ronel is also the Bailli of the Pretoria Châine Bailliage.