A LITTLE ABOUT SILWOOD
Silwood School of Cookery is South Africa’s oldest and most acclaimed cookery school, offering a unique and innovative chefs training course, which has been developed to the highest level over 58 years, earning Silwood an international reputation of excellence. The school has remained a family run business since 1964, being passed down through 3 generations of chefs.
Silwood School of Cookery has been the first step of the culinary journey of many well-known chefs, food producers and food writers around the world.
Situated in leafy Rondebosch, Cape Town’s top educational suburb, the school is an original 17th century Cape farm. The stables have been converted into state of the art kitchens, giving a feeling of rich heritage and tradition combined with the new and cutting edge facility. At Silwood, we believe that the best chefs have a deep understanding of the ingredients they cook with, so students learn how to grow and harvest their own produce in our organic vegetable and herb gardens.
SILWOOD COOKERY COURSES
Offering a complete culinary education following a unique & dynamic teaching methology, equipping graduates with the skills required not only in top international kitchens but all other major food related industries.
I have had the opportunity to work in 3 star Michellin restaurants around the World
The Food Design Agency
Over the years most senior positions are held by Silwood trained chefs
Chef Proprietor - La Colombe Restaurant
Silwood gave me the opportunity and grounding to get there
Woolworths Culinary Centre Manager
Silwood Kitchen offered me the foundations to reach where I have gone and still want to go
Its only when I started studying and learning all the techniques and reasons why and how food reacted in different ways to these methods that I fell in love with cooking. From then on I have never looked back and my desire to learn everything still grows from day to day.
Silwood Kitchen offered me the foundations to reach where I have gone and still want to go. Hard work was up to me.
Executive Chef La Colombe Restaurant