I Love Avos Competition 2016

The Capital Hotel School and Training Academy was invited to participate in this year’s


The competition starts 02 August 2016 up until 14th August 2016. All persons, including South African Citizens and Foreign Nationals over the age of 18 years may enter the competition.  To qualify to receive the prize you must have a valid and an operational South African bank account.

Entrants need to go to the avocado chef school competition 2016 album on the iloveavocadoSA Facebook page and they need to vote for the culinary school and the student with the most avolicious meal.

The Capital Hotel School and Training Academy has entered 24 contestants for this year’s challenge.

Chef invite


Click on the link to the I Love Avo’s Facebook page, and cast your vote for the CHS Avo creations.

Vote for CHS and the student with the most avolicious meal and stand a chance to win R5 000 cash !


Interesting information about Avocados:

  • Avocados are a fruit, not a vegetable.
  • The avocado is also called an Alligator Pear because of its pear-like shape and green skin.
  • The majority of South Africa’s avocados are grown in the North Eastern part of the country in the  Limpopo and Mpumalanga provinces.
  • Annual production of avocados in South Africa is in the region of 90 000 tons.
  • South Africa is one of the world’s biggest producers of avocados and ranks amongst the top 3 exporters to Europe.
  • South Africa boasts many different avocado varieties which include the popular Fuerte and Hass. But there are other delicious cultivars such as the Edranol, Ryan and Pinkerton.
  • The avocado originated in the southern part of central America.
  • Archaeologists in Peru have found domesticated avocado seeds buried with Incan mummies dating back to 750 B.C. and there is evidence that avocados were cultivated in Mexico as early as 500 B.C.
  • It is easy to test an avocado for ripeness: they should yield to gentle pressure at the stalk end but should not feel squashy when cupped in your hands.
  • The Hass differs from its traditional green counterparts in that its ripeness is determined by the changing colour of its skin. Ripe Hass avocados can be anything from dark green to purple and even black.
  • It really is so simple to stone and peel an avocado.  Cut the avocado in half lengthways, through the skin to the stone and then twist the two halves in opposite directions and gently pull apart. Use a spoon to remove the pip. If only using one half, leave the stone in the unused half to slow down the discolouration process.
  • To delay browning of a cut avocado, cover the surface of dips, soups and salsas such as guacamole with cling film, pressing it down gently to exclude air.
  • Never boil, or overcook avocados! Keep cooking as brief as possible to preserve their unique flavour.

Source: http://www.avocado.co.za/avo-bytes/

Support our students and look for the following photos on the I Love Avos Facebook page:


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  • 919 Stanza Bopape (Previously Church) Street, (between Hill & Orient Street), Arcadia, Pretoria, Gauteng, 0083, South Africa
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