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1996

Nov 3, 2010 | Uncategorized

Home
About Silwood
Professional Courses
- Professional Courses
- Frequently asked questions
Part Time Courses
- Part Time Courses
- Steak Master Class
Cooking Services
Contact
Official Covid-19 Website

1996

INSTAGRAM

3rd Year Graduation 2020. 3rd Year Grande Diplome

3rd Year Graduation 2020. 3rd Year Grande Diplome Graduation. Such an honour to have graduate @ridgewella9976 as master of ceremonies and graduate @chef_james_gaag as guest of honour. Thank you to @tribecoffeeroasting and our wonderful sponsors for spoiling the students @lecreusetsa @kitchenaidafrica @globalknivessouthafrica @bidfoodsa @chefswarehouse_chef_liamtomlin @capeherbandspice @sobremesawineandfood @ehkspecialitykitchenware @foodstore @thehussargrill @minted_ginger_wear @sachefs @theosveg @thebakingtinsa @woolworths_sa @wwtaste @intasure @thebluejayfarm @macadams @wine_poet Photographs by @the_wine_taster1 #silwood
•••••••••
@b_havanafeed @azzy002 @scuppleditchsilwood2019 @taylaanndavies @christopher_dsc @cooking_with_alex_duck @o.edmondson_silwood @neliswafakade @the_sleeping_chef_ @julia_hares_kitchen_ @marc_thechef @theenegroidakhona @ylisilwood2019 @malabaoscar @foodiediaries24 @meals_by_dre @tmasekosilwood2019 @nmoses13 @g_pattyfire @chef_jessica_alice @kxng.julian.iv @erintrudgeon @gabriella_walker_ @awaltonsilwood2019 @brandzwarner #silwoodschoolofcookery #silwoodkitchen #chefsschool #cooking #chefstraining #food #learningtocook #silwoodschoolofcookery

Steak Master Class Silwood, in partnership with Th

Steak Master Class
Silwood, in partnership with The Hussar Grill & Nederburg, hosts a series of Steak Master Classes that cover the preparation of three choice cuts of beef, how to wet-age meat at home and provide tips on stovetop grilling.
As a fitting accompaniment to the steaks, participants will be taught how to prepare a classic Béarnaise Sauce and a creamy Pepper Sauce – both perennial favourites at The Hussar Grill. Also indulge in a curated wine tasting with Nederburg whilst cooking and enjoying your various dishes.
The Master Classes are presented by Jason Allen, owner of The Hussar Grill Steenberg. https://www.silwood.co.za/steak-master-class-1

2nd Year Graduation. Such an honour to have gradu

2nd Year Graduation. Such an honour to have graduate @ridgewella9976 as master of ceremonies and graduate @chef_james_gaag as guest of honour. Thank you to @tribecoffeeroasting and our wonderful sponsors for spoiling the students @lecreusetsa @kitchenaidafrica @globalknivessouthafrica @bidfoodsa @chefswarehouse_chef_liamtomlin @capeherbandspice @sobremesawineandfood @ehkspecialitykitchenware @foodstore @thehussargrill @minted_ginger_wear @sachefs @theosveg @thebakingtinsa @woolworths_sa @wwtaste @intasure @thebluejayfarm @macadams #silwood
••••••••• @alex.jacka @d.moult1silwood2019 @beukes_corne @f.ellemdeen1silwood2019 @_hardleyhuman @inds_vanlier @jack_logan_21 @kundaiharrison @mereerothman @m.muleya1silwood2019 @mis_miso_misa @nicolehopper @otto_ct @shanamouton @tparker96 @tas_reed #silwoodschoolofcookery #silwoodkitchen #chefsschool #cooking #chefstraining #food #learningtocook #silwoodschoolofcookery

1st year graduates “2020”. Such an honour to h

1st year graduates “2020”. Such an honour to have graduate @ridgewella9976 as master of ceremonies and graduate @chef_james_gaag as guest of honour. Thank you to @tribecoffeeroasting and our wonderful sponsors for spoiling the students @lecreusetsa @kitchenaidafrica @globalknivessouthafrica @bidfoodsa @chefswarehouse_chef_liamtomlin @capeherbandspice @sobremesawineandfood @ehkspecialitykitchenware @foodstore @thehussargrill @minted_ginger_wear @sachefs @theosveg @thebakingtinsa @woolworths_sa @wwtaste @intasure @thebluejayfarm @macadams #silwood
••••••••• @dominiquedmb @bethyroseberger @tarquin.silwood @chiedza.chiedza @silwoodsamm @henco.hc1 @larathechef @greg.dutoit_silwood @k.dube1silwood2020 @s.ebrahim_silwood @w.featherby1silwood2020 @chefnicogreyling @bladehardie01 @bhen.dricks1silwood2020 @m.hollis1silwood2020 @r.hsu1silwood2020 @earl_silwood @j.kathe1silwood2020 @bahiyya.silwood @c.kilburn1silwood2020 @c.killian1silwood2020 @h.kim1silwood2020 @ayberk.silwoood @k.letcher @carlos_silwood @angiesilwood @s.manokore1silwood2020 @j.marais1silwood2020 @dan.martinsilwood @w.mashevedze1silwood2020 @h.moerdyl1silwood2020 @h.woodburn1silwood2020 @p.moller1silwood2020 @c.muller1silwood2020 @l.niehaus1silwood2020 @y.ntuli1silwood2020 @yoann_ossey @j.palmer1silwood2020 @d.pearce1silwood2020 @j.rossouw1silwood2020 @t.schambacher_silwood2020 @a.smit1silwood2020 @nicksorofsilwood @w.taruona1silwood2020 @phil.silwood @d_trent1silwood2020 @z.vanas1silwood2020 @karoliese4501silwood @eat.with.erinn @j.vonreitzig_silwood2020 @h.wang1silwood2020 #silwoodschoolofcookery #silwoodkitchen #chefsschool #cooking #chefstraining #food #learningtocook #silwoodschoolofcookery

Vacancies in Zambia

Vacancies in Zambia

Hot Cross Buns by the master @aliciawilkinson4263

Hot Cross Buns by the master @aliciawilkinson4263

Hot Cross Buns by Chef Alicia. Hot Cross Buns Yiel

Hot Cross Buns by Chef Alicia. Hot Cross Buns
Yield:12 INGREDIENTS:
Buns Dough:
500 g cake flour
5 ml salt
10 ml mixed spice
5 ml ground cinnamon
3 ml ground nutmeg
50 ml granulated sugar
45 ml butter or Sunflower oil
15 ml instant dried yeast
190 ml tepid water
1 egg
190 ml mixed fruit cake mixture (a mixture of currants, raisins, sultanas and candied peel) Cross Piping Dough:
100 ml cake flour
Pinch of baking powder
Pinch of salt
5 ml Sunflower oil
Approx. 50 ml milk Syrup:65ml water
65ml granulated sugar METHOD: Buns:
1. Bun dough: Sift the flour, salt, mixed spice, cinnamon and nutmeg together. Add the sugar and mix to combine.
Rub in the butter or stir in the oil.
Mix in the dried yeast.
Make a well in the centre and pour in the warm water and beaten egg.
Mix to form a slightly sticky dough, adding more liquid if necessary.
2. Knead dough until smooth and glossy.
Place in a bowl, cover and leave to rise in a warm place until double in bulk. (bulk ferment)
3. Knock down the dough, knead lightly. Roll into a rectangle, sprinkle over the fruit and roll up like a swiss roll.
4. Divide into 12, weigh to ensure all buns are the same size. Then shape into tight round buns. Place, well apart on a greased baking tray cover with a damp tea towel. Prove until doubled in size.
5. Ross Piping dough: Sift flour, baking powder and salt. Rub in the oil then add enough milk to form a piping consistency. Place in a plastic bag, snip off the tip and pipe crosses on the buns.
6. Bake: Bake in a hot oven quickly at 220°C for approx. 20 minutes or until the buns are well browned and sound hollow when tapped underneath. Turn the oven down after if browning too much, but the buns must bake quickly.
7. Syrup: Dissolve the sugar in the water over a gentle heat, then boil rapidly for 3 minutes to form a syrup.
8. Remove the buns from the oven and immediately brush generously with glaze - this needs to be done immediately to keep the buns soft.
SERVE: Serve warm in a bread basket with butter This recipe containing no dough extenders or preservatives, thus from the minute the buns cool they start to stale. They need to be eaten soon after baking.

Graduation day sabrage by @wine_poet

Graduation day sabrage by @wine_poet

A proud moment! Snippets from our graduation cerem

A proud moment! Snippets from our graduation ceremonies 2020! What a year! Our graduates have held their own! Their qualifications solid! Such a privilege to have graduates @ridgewella9976 and @chef_james_gaag present the ceremony! Thank you @wine_poet for the sabrage

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TESTIMONIALS

james-gaag-la-colombe

Silwood Kitchen offered me the foundations to reach where I have gone and still want to go

Silwood Kitchen opened my eyes to cooking and food at a professional level. Ive always been interested in food and...

James Gaag
Executive Chef La Colombe Restaurant

Silwood School of Cookery

2018-08-20T14:10:54+02:00

James Gaag
Executive Chef La Colombe Restaurant

james-gaag-la-colombe

Silwood Kitchen opened my eyes to cooking and food at a professional level. Ive always been interested in food and used to spend hours watching my mom cook and bake or sit in on Alicias dems as a young boy, but at that stage, being a chef didn’t cross my mind. 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.

https://www.silwood.co.za/testimonials/silwood-kitchen-offered-me-the-foundations-to-reach-where-i-have-gone-and-still-want-to-go/

Over the years most senior positions are held by Silwood trained chefs

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year: At La...

SCOT KIRTON
Chef Proprietor - La Colombe Restaurant

Silwood School of Cookery

2018-08-20T14:14:22+02:00

SCOT KIRTON
Chef Proprietor - La Colombe Restaurant

scot-Kirton

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year: At La Colombe we are very dependent on Silwood kitchen to staff our restaurant kitchens. 70% of our kitchen staff is Silwood trained, they enter with the basic skills needed to work in a world class kitchen and help us take the restaurant forward year after year. Over the years most senior positions are held by Silwood trained chefs, to name a few: James Gaag our head chef at La Colombe, John Norris Rodgers, our head chef at La Petite Colombe, as well as sous chefs, Joshua Crewdson, Keegan Branthwaite and Steven Raaf all coming through Silwood, and arenow the driving force behind our kitchens, keeping the restaurants at the top of their game.

https://www.silwood.co.za/testimonials/19518/

Silwood gave me the opportunity and grounding to get there

I always knew I wanted to work in foods retail and Silwood gave me the opportunity and grounding to get...

Fay Finlay
Woolworths Culinary Centre Manager

Silwood School of Cookery

2018-08-21T11:22:16+02:00

Fay Finlay
Woolworths Culinary Centre Manager

Fay-Silwood

I always knew I wanted to work in foods retail and Silwood gave me the opportunity and grounding to get there.

https://www.silwood.co.za/testimonials/silwood-gave-me-the-opportunity-and-grounding-to-get-there/

Silwood Chef Jodi

I have had the opportunity to work in 3 star Michellin restaurants around the World

Silwood Kitchen is a phenomenal establishment full of heritage and professionalism. It was at this great school where my professional...

Jodi-Ann Pearton

MANAGING DIRECTOR
The Food Design Agency

Silwood School of Cookery

2018-09-05T11:32:45+02:00

Jodi-Ann Pearton

MANAGING DIRECTOR
The Food Design Agency

Silwood Chef Jodi

Silwood Kitchen is a phenomenal establishment full of heritage and professionalism. It was at this great school where my professional culinary journey began and I am endlessly grateful for that. Silwood Kitchen gave me the opportunity to compete in local and international competitions and harnessed me with the tools in which to take home many Chef of The Year and Global Chef titles. It was from this foundation that I have had the opportunity to work in 3 star Michellin restaurants around the World and subsequently be involved with SA Chefs as a director and to travel around the Globe with World Chefs as an international competitor, judge and mentor. These were the footsteps to opening my own business in 2008 and have the ability to make a success of it. Without great lecturers, facilities and support my success’ in life would not have been possible. Silwood Kitchen is truly a World Class establishment which makes individuals stand out and become successful.

https://www.silwood.co.za/testimonials/i-have-had-the-opportunity-to-work-in-3-star-michellin-restaurants-around-the-world/

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Silwood School of Cookery

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Tel: +27 (0)21 686 4894

Email: [email protected]

Address: 40 Riverton Rd, Rondebosch, 7700,

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First Name	Surname	Certificate Awarded
Ceren	Anderson	Diploma 1997
Dale	Arbuthnot	Grande Dip 1998
James