Do you dream of becoming a chef? Woolworths TASTE magazine would love to make that dream come true by awarding one young South African a culinary bursary.

Woolworths TASTE magazine wants to inspire, nurture and uplift young, promising culinary talent by giving one lucky applicant the opportunity to further his/her career with a bursary to the Silwood School of Cookery.

NOTE: THE CLOSING DATE IS 30 SEPTEMBER 2013

MORE ABOUT THE PRIZE

The winner will be awarded a Woolworths TASTE bursary in partnership with Silwood Cookery School which will include:

• One year’s study at Silwood Cookery School, sponsored by Woolworths TASTE Magazine
• A second year’s study at Silwood School, sponsored by Silwood Cookery School

Email your complete application to taste@newmediapub.co.za

Fax it to +27(0) 21 417 1243

Post it to: Woolworths TASTE, New Media House, 19 Bree Street; Cape Town, 8001

If you have any trouble downloading the form, or have any questions, please email us at taste@newmediapub.co.za or call Ian Felmore or Samantha Charles at TASTE magazine on (021) 417-1111.

IMPORTANT: Entries close 30 September 2013

WHO CAN APPLY?

• The Woolworths TASTE culinary bursary award is open to all candidates who are inspired to be a chef.
• The candidate must be younger than 35 years.
• The ideal candidate will have a passion for food and cooking and show a keen interest in upping the standard of South Africa’s culinary industry.
• The candidate will always have dreamt of becoming a dedicated and committed chef, but doesn’t have the resources to make it a reality.
• He/she will have basic working experience in a restaurant or eating establishment, but have no formal training.
• He/she will be passionate, energetic and enthusiastic to learn all the ins and outs of the culinary industry.
• He/she will have some knowledge of the industry and food.
• Finally, he/she will be computer literate and have good communications skills in English.
• The bursary is available to South African citizens only.

2012:
SILWOOD wins 1st & 2nd place in Sunday Times Junior Chefs Competition -1st Nik Tonglet, 2nd Katlego Mlambo
Robyn Jacka & Andrea Dohlhoff won Hudson and Knight competition
Ash Heeger won Mc Cain’s Competition
Ash Heeger won Chaîne des Rôtisseurs Young Chefs Competition Western Cape 2012

2011
SILWOOD wins 1st, 2nd & 3rd place in the 2011 Sunday Times Junior Chefs Competition -1st Ash Heeger 2nd Hloni Tlhapuletsa 3rd Nik Tonglet
Marijke Dumminy and Nik Tonglet won the 2011 CITY AND GUILDS cookery school skills challenge

2010
James Gaag and Belinda Wichmann won SHOWCOOK Inter-school’s Competition
Lauren Bolton and Sarah Lohnaier won Sunday Times Student Challenges
Jodi Pearton won Sunday Times Senior Chef

2009
Stacey-Lee Chan won International Chaine des Rotisseurs Competition in Finland
James gaag and Nerita Bharuth won Sunday Times Student Challenges

2008:
Ian and Simpewe won Sunday Times Student Challenges

Sunday Times Junior chefs Competition 2012

Silwood Grande Diploma student Nik Tonglet takes 1st place, Katlego 2nd place and Hloni also made it into the finals.

Hudson and Knight Competition 2012

Silwood Diploma students take 1st place. Well done Robyn Jacka & Andrea Dohlhoff

Chaîne des Rôtisseurs Young Chefs Competition Western Cape 2012

Silwood graduate Ash Heeger takes 1st place in the Western Capes Chaîne des Rôtisseurs Junior Chefs Competition. Well done Ash

Sunday Times Junior Chefs Competition 2011

Silwood graduates take 1st, 2nd and 3rd place in Sunday Times Junior Chefs Competition. Well done to winner Ash Heeger (graduate 2010) now working at The Test Kitchen. 2nd place Hloni Tlhapuletsa (graduate 2009) now working at The Cellars Hohenort. Third place Nik Tonglet currently completing the Diploma course.

National Skills Challenge 2011

Silwood diploma students Marikje Duminy and Nik Tonglet won the national City and Guilds, inter cookery schools skills Challenge at Hostex.

Sunday Times Chef Challenge

Silwood certificate students Sara Lohmaier & Lauren Bolton won the national Sunday Times Chef Challenge.  Silwood has won all the Sunday Times Student challenges to date. Read More

Show Cook’s Inter-Cookery School Competition

Silwood diploma students James Gaag and Belinda Wichmann won the Show Cook competition organized by Annette Kesler. The 3 competing schools were Silwood, SA Chefs Academy and ICA. Read More

Follow Grande Diploma student Nik’s blog: blogs.tastemag.co.za/niktonglet

Gaie’s Cupcakes at le Creuset launch

Gaie’s little chef cupcakes made for the le Creuset store launch



• Thou Shalt Keep Your Knives Sharp
  Your most basic tool is your knife it’s like an extension of your hand.
  To cut well all your knives must be sharp.
  Make sharpening a daily routine at the very least and remember, it is never the knife’s fault.
• Thou Shalt Work with the Best People
  To become a great chef you do not need to work with twenty top chefs.
  You need to experience three or four very good chefs.
  The best is not always the most popular or most famous, it can just as easily be a chef in a small   place who is simply very organised and very good.
• Keep Thee Station Orderly
  Form the storage of vegetables to the finishing of mise-en-place, everything needs to be marked, date labelled, and in proper containers, taking up minimum room.
  A well organised station also gets respect from the rest of the kitchen.
• Thou Shall Purchase Wisely 
  A profitable restaurant runs on the same principle as a housewife’s kitchen: Use everything. 
  Pay attention to the price of ingredients and keep them in line with what a customer will pay. 
  The more you utilise everything, the more you will be able to afford the best ingredients. 
  A great chef respects the culinary value of every ingredient - from a tomato to a truffle.
• Thou Shall Season with Precision 
  Proper seasoning enhances the taste of every ingredient. 
  There is an exact point at which ingredients are seasoned correctly. More is not always better. 
  Learning how to season correctly requires endless practice.
• Thou Shall Master the Heat 
  From 50C to 500C ,there is an enormous range for heat to affect ingredients.  A truly great cook has such an intimate knowledge of heat that he or she develops a sixth sense of timing for the moment of doneness.
• Thou Shall Learn the World of Food 
  Experience different cuisines whenever you can. 
  Do it when you are young, as you are building your career. 
  Learning other cuisines will broaden your foundation as a chef. 
  Even when you have begun to progress through the ranks of the kitchen, use your time off to go 
  places, try new restaurants, buy books. 
  In other words, immerse yourself in the world of food
• Thou Shalt know the Classics 
  No matter what cuisine you concentrate on, the classic dishes will cover the spectrum of techniques and ingredients needed to master a cuisine. The fundamentals of stocks, sauces and seasoning are all there in the classics.
• Thou Shall Accept Criticism
  As a young chef, you spend your days and nights being criticized and analysed by the chefs you work  
  for. 
  It is important to ACCEPT criticism. 
  It is equally important to learn how to criticize when you become a full-fledged chef. 
  And finally, you must learn from the criticism. 
  Criticism is the people’s way of telling you how to improve on your results.
• Thou Shall Keep a Journal of Thee Recipes
  You cannot remember everything you see, or have cooked, but with a journal, a computer and a digital camera. You can bring those taste memories back to life and they will act as your guidance and support throughout your Professional Career.