“Choose a job you love, and you will never have to work a day in your life”
- Confucius

From a very young age Lee knew that she will one day be working with people. After completing Grade 12 (with a distinction in Home Economics), she travelled to Dublin and completely fell in love with the Hotel Industry.  She decided that if she were to achieve her goals and fulfil her passion for cooking, entertaining and eventually teaching, she needed formal training.  On her return to South Africa she enrolled at Varsity College where she studied Hotel Management.

Her practical training at Willows Country Lodge, turned into a full-time position. Starting out as an assistant duty manager, her dedication and passion for the best possible customer service, helped her to climb the ladder of success quickly and it was not long before she was Operational Manager.  Being a hands-on person, she often took charge of every aspect in running the busy establishment and it was not unusual for her to be directly involved in preparing food, doing flower arrangements or baking a special wedding cake! After nine years and many successful functions– from weddings to conferences for demanding groups later, she decided to take on a new  challenge and joined CHS as an assistant lecturer in Hospitality Management and to assist with marketing.

Lee highly values the support of her family and friends who were instrumental in shaping her positive outlook on life. Lee is a highly competent, hardworking, loyal individual which makes her a valuable part of Team CHS.

Highlights in his career include being part of the team that catered for the Nelson Mandela Children Fund’s annual Peace and Unity Table in 2007, 2008 and 2009.

Hilmar is married to his lifetime sweetheart, Katrin, a tax consultant, whom he met in Grade 1.  The couple has two children, Carmen and Nieke.  The family enjoys the outdoors and spend most of their free time hiking, fishing and picnicking somewhere far away from the noisy city.

Being a passionate, people orientated person with lots of energy and enthusiasm, paired with the perfect industry experience, makes Hilmar a wonderful asset to Team CHS and ultimately our young chefs-to-be-students.

Be pleasant until ten o’clock in the morning and the rest of the day will take care of itself.–Elbert Hubbard.

 To book, contact Benita Bezuidenhout benita@capitalhotelschool.co.za or give her a call on (012) 430-5539. Limited seats are available.

Food and Beverage Menu 15 May 2012

It then dawned on her that that her English was simply not good enough to be able to follow lectures. Coming from Madagascar and a French background with very little knowledge of the English language would almost guarantee failure. Where many others might have given up at that point, Diale had a focused approach. She patiently spent a full year taking English lessons in South Africa.

Diale started her full-time studies at CHS in the beginning of 2012 and she has recently completed the first term examinations with excellent results. She has passed with three distinctions – indeed an exceptional achievement. Her positive attitude and dedication made all the difference. She is indeed an outstanding young lady.

South Africafirst sent a team overseas to compete at the Culinary Olympics in 1980. For the first time ever in 2000 the Culinary Team South Africa comprised wholly of South African born and trained team members and past participants have been made up of renowned chefs such as Bill Gallaher, Bruce Burns, Andrew Atkinson and Garth Stroebel to name a few.

The unifying slogan of our Culinary Team “Masakhane” being a Zulu/Xhosa phrase meaning, “let’s build each other up” or “stand together” personifies their work ethic in the kitchen and the camaraderie amongst the squad.  The coat of arms depicts the classic tools of a chef’s trade – a spoon and a whisk – as well as the chef’s hat (toque) and flames.  The emblem also boasts South Africa’s national flower, the King Protea.

On the eve of 26 March 2012 South African Chefs Association (SACA) extended an invitation to proud Culinary Team South Africa sponsors and supporters in joining the South African National Culinary Team in showcasing the Menu which they will be competing with inErfurt,Germany, on October 6 – October 17, 2012.

After months of intense training and honing of skills, Culinary Team South Africa will showcase their refined menu and efforts at the Good Food and Wine Show featuring the self-taught gastronomic genious Heston Blummenthal; the owner of The Fat Duck, the restaurant which holds a Michelin Guide rating and was named best restaurant in Britain and in the world.

Chef Nadia and Chef Wesley were lucky enough to be invited to the event and were amazed at the potential the Team demonstrated and the quality of food that was presented by the Team after a gruelling service of 110 guests in “staggered service”.

The Menu reflects the achievements and growth of the South African Culinary Team featuring exciting cooking techniques and indigenous flavours.

Ronel Bezuidenhout, Principal/Director of CHS surprised the students when she deviated from the usual formal speech format with a completely fresh approach. Neatly dressed in a CHS step-out uniform, she conveyed a riveting message to the audience personifying a newly qualified student’s dilemma in having to make the right choices in life. Her message was clear, “With a positive attitude anything is possible. To be successful, one needs 10% skill and 90% attitude.” President of SACA and also co-director of CHS, Stephen Billingham’s “Fourteen point plan to be successful in the industry,” had the audience in stitches, but all knew that his message was spot on and if applied, will contribute toward success in the workplace.  A teary-eyed Anzell Human, former President of the Student Representative Council, said goodbye on behalf of the students.

Mari Venter was awarded “Student of the Year 2011” in Hospitality Management at CHS’s graduation ceremony that recently took place at their premises in Arcadia.  Mari, originally from neighbouring Namibia, is currently in a management position at Four Star Christiana Lodge near PlettenbergBay.  Mari also completed her B Com Degree Accountancy at theNorth WestUniversity in 2009. Sue-Né Pieterse, who was chosen “Student of the Year 2011” in Professional Cookery, runs a small bakery from home. She has received several job offers and is carefully weighing her options before deciding which route to take.

Other merit awards included the following:

Hospitality Management                                                  

Accommodation Services:  Mari Venter                       

Front of House:  Leonie Hefer                                         

Food and Beverage Service:  Annegret Grové              

Business Management:  Mari Venter                             

Human Rescourses:  Ulani Bodensten                            

CWA Preliminary Wine Course:  Mari Venter              

Cith & Guilds:  Ulani Bodenstein

Theoretical Studies:  Mari Venter

Practical Training:  Jean-PierreZietsman

Most Improved Student:  Luan vander Berg

Professional Cookery

City & Guilds:  Samantha Pieters

Theoretical Studies:  Chené Els

Practical Training:  Rita du Plessis

CWA Preliminary Wine Course:  Samantha Pieters

Most Improved Student:  Natasha J van Vuuren

Congratulations to the following students present who graduated.

Hospitality Management                                 

Janneke Basson; Miemie Blaauw; Christipher Calits; Ciné Coetzee; Nadine Cullum; Melissa du Plessis; Delré du Plooy; Elzanne Engelbrecht; Anzell Human; Quintin Korff; Tiffany Lowe; Donovan Macdonald; Juann Marais; Onnica Mokoka; Keitumetse Morolong; Kudzanani Mupikata; Zenta Roets; Marike Roodt; Ruan Seris; Rorisan Tlhekwe; Qume Tocknell; Marida Viljoen; Nicola Visser; Marelize Wolmarans; Mariaan Zeelie; JP Zietsman.

 Professional Cookery

AliciadeVos; Chené Els; Theo Grobler; Sharon Howe; Refilwe Maluleke; Michelle Scheepers; Sharad Vallabh.

According to Mr Hinsche it is essential that these young students, who will be the future work force in the hospitality industry, have personally visited and have first hand experience about places of interest in Pretoria. “It is all part of CHS equipping our students better. It enables them to offer recommendations to places of interest to visitors with confidence.  Not all of them have previously had in depth knowledge about the history of for example the Voortrekker Monument, Freedom Park or even had a close-up look at the Union Buildings,” said Mr Hinsche. The students certainly appreciated the excursion and one or two secretly admitted that although they were aware of them, they have never visited these monumental and historical places of interest before.

Ronel Bezuidenhout, Principal/Director restored the lovely tradition of inviting people for afternoon tea, by hosting an unforgettable High Tea at there premises in Arcadia. A variety of teas and delectable cakes were served on the most beautifully decorated tables.  Ronel gave a fascinating talk about the history of the High Tea tradition and to everyone’s surprise, the working class started the tradition during the Industrial Era and not, as most people probably think, the upper class inEngland!

The guest speakers (both with a lifetime of experience in the hospitality industry) were Stephen Billingham, President of SACA (South Africa Chefs Association) and Don Elliot, now retired, but previously managing five star hotels all over the world.  Stephen provided invaluable information about the latest trends in food fashion.  Don enlightened the audience in an entertaining way about what is really happening behind the scenes in a large hotel like for example The Sheraton.

Everybody dressed up beautifully for an afternoon that can only bedescribed as magnificent! “It is better than spending an afternoon in a SPA!” commented one teacher. “It is not often, if ever, that our learners get exposure to such an event,” said another.  “We feel inspired and spoilt.”

And that was one of the reasons that Ronel Bezuidenhout, her staff and students went to such great lengths to ensure that teachers and learners get the opportunity to experience such a very special event. “Secondly,” Ronel said, “functions like these are excellent practical training opportunities for both our Professional Cookery and Hospitality Management students. Our students were directly involved in the planning phase, setting tables, serving and preparing the dishes that our guests were served this afternoon.”

When Ronel was asked if she would repeat the event, she said:  “We might, but on the other hand, I have so many ideas and after listening to what Stephen Billingham had to say about the latest food trends, we might come up with something completely new.”

“A total number of 800 young adults were trained at various approved training centres inSouth Africawith an excellent pass rate of 77.28%,” says Thomas Overbeck, the Project Manager of the National Youth Chefs Training Programme (NYCTP). “We are particularly proud of the 152 who passed with Merit and 38 students who passed with Distinction.”

This year a group of 300 successful candidates from the pilot project will be selected to do the CATHSETA (Culture, Arts, Tourism, Hospitality and Sport Education and Training Authority) Advanced Certificate course. This second phase of the 2011 NYCTP project is currently in process and 500 candidates are being selected to go through for interviews.

On behalf of her fellow students, Charmaine Mamiane, one of the graduates,delivered an all inspiring speech.  Ronel Bezuidenhout, Principal/Director of CHS said: “This young woman is such an example to all of us. Despite many challenges in her life, she chose to seize the opportunity that the NYCTP provided. Keeping her positive attitude, I know that Charmaine will be a huge success in the industry.”

Dignitaries that attended the function included SACA President Stephen Billingham and Ms Bulelwa Seti, Chief Director of Capacity Development, National Department of Tourism.

The presenter was evergreen Katinka van Niekerk from CapeTown. She is one of South Africa’s most experienced food and wine connoisseurs, often invited to teach food and wine lovers in the most entertaining way “how to” as she says in her unique presentation style, “save the wine with a perfectly paired dish.”  She passionately guides the audience by starting off with a “five taste sensation experience” and continues with relentless enthusiasm throughout the 9 course tasting menu to complement the wines, prepared and served by the CHS students in a new world fashion.

Here is what made the event a memorable one: The combination of presenter Katinka van Niekerk sharing her knowledge with passion and in a most entertaining way; charming Ronel Bezuidenhout, Principal/Director of The Capital Hotel School and Training Academy who hosted the event; a beautiful setting; scrumptious food; Glen Carlou’s excellent wines and perfect service.

“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.