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1972

Nov 4, 2010 | Alumni

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    • Part Time Courses
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1972

First NameSurnameCertificate Awarded
Sarah CAlberts certificate
CatherineCollard-Jerram Grande Dip 1976
Sally-AnnHartley certificate
AnneMatthewscertificate
PatriciaNorth certificate
VerlieRobertson Grande Dip 1976
PamelaTaylor certificate

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INSTAGRAM

Dubai recipe developer position: https://hellochef Dubai recipe developer position:
https://hellochef.bamboohr.com/jobs/view.php?id=51
#Repost @theflavourbasket with @make_repost ・・ #Repost @theflavourbasket with @make_repost
・・・
YOU’LL NEED A SHOVEL 🪴  I did enjoy digging up the Jerusalem artichokes from the Silwood garden with our group in mise. I love seeing produce grown, directly picked and cooked. Growing your own produce is such an important part of the food industry, knowledge I’d like to develop more of as a chef.
Repost from @kitchenbrigadesa using repost_now_app Repost from @kitchenbrigadesa using repost_now_app - WE’RE RECRUITING CHEFS FOR THE NETHERLANDS! 🇳🇱  Come join our kitchen chefs program! We are now offering you an opportunity to enrich your experience by working in the Netherlands for one or two year contract based at well established restaurants. Attractive package, including covering the complicated process for visa and accommodation .  Interested applicants must be:
• fanatical about high standards and cares about the quality of the food you prepare and controlling the diversity of all cooking techniques
• excellent team worker and applying energy and enthusiasm to every task
• 3 years graduated candidates AND a minimum of 2 to 3 years working experience and  minimum age 25  For full details contact us or email us your CV (no attachments at this stage) to chefs@dekeukenbrigade.com or tag someone you know. In 2 weeks time you could be contacted for an invitation for a presentation and interviews.
Mangoes Resort is a Boutique Hotel situated in the Mangoes Resort is a Boutique Hotel situated in the township of Port Vila Vanuatu, It adjoins the Terraces Resort and caters for up to 90 Guests. 
With 30 restaurants on the island and 50 place to eat, the destination is well regarded as a food lovers paradise. With being mainly in sole charge it’s a fantastic stepping stone to opening your own restaurant or learn more about the entire kitchen/ restaurant business 
On days off enjoy many of the expat activities, snorkel in the clear blue oceans or game fish /source produce for the kitchen* 
*not guaranteed to catch fish every time you go out!- but there is a guarantee that one of the many other sports, activity or leisure clubs on offer on the island will interest you! 
All applicants considered with this role, The Resort Structure is flexible and able to adapt
Sandfontein is an expansive nature reserve stretch Sandfontein is an expansive nature reserve stretching over 84k hectares of wild Namibia. The reserve includes 25km Orange River frontage, a private airstrip and a boutique high end lodge.  The commercial kitchen is large for a lodge this size and holds potential for the right creative and dynamic chef. A very large citrus orchard accompanies the lodge with locally sourced game (Kudu, Gemsbok, and Ostrich) with a butchery facility onsite.  Lodging is available.  Chef must have the following characteristics:  - A passion for good food served in an elevated style
- A leader who is confident in their experience/role with an ability to upskill fellow team members
- Excellent Food administrative skills
- Creative, motivated and guest focused  This is an opportunity to grow with the lodge, experience the vast silence of Namibia and authentically connect the land through to the menu.
Braai Tuesday @l.niehaus1silwood2020 @nats.silwood Braai Tuesday @l.niehaus1silwood2020 @nats.silwood @j.crowthersilwood2021 & special guest @matt_vdbcpt
Learning about herb growing and hydroponic farming Learning about herb growing and hydroponic farming at Behind The Shed in Darling #silwood #silwoodschoolofcookery #ingredientsourcing #cheftraining
#Repost @theflavourbasket with @make_repost ・・ #Repost @theflavourbasket with @make_repost
・・・
SILWOOD WEEK 13  The outings this week were my favourites so far- Farmer Angus educated us about where our produce ACTUALLY comes from and our responsibility as chefs to provide consumers with meals using quality ingredients. The word “sustainability” is in fact banned on the farm as they believe there is nothing we should want to “sustain” in the current state of the world and we must rather focus on regenerative agriculture. This is a conservation and rehabilitation approach to food and farming systems. It focuses on topsoil regeneration, increasing biodiversity, improving the water cycle, increasing resilience to climate change, and strengthening the health and vitality of farm soil.  One such example is their use of chicken feathers as mulching - a trick Farmer Angus picked up from the Maasai farmers in Kenya. Chicken feathers that would usually be a waste product are used to grow food by keeping the soil 14° cooler and full of nutrients.  After pondering around with the piggies and collecting eggs we headed on to Morgenster for a most delicious olive oil and wine tasting.  In cooking we roasted pork for the first time and whipped up some T-soup - my favourite 🍅  Sous vide machine is on my never ending wish list of cooking goodies I would like one day- in baking we used it to make caramelised white chocolate to drizzle all over our chocolate tarts. My biscotti was demolished in 2 minutes by my family and the bao buns didn’t even make it home.  We took a trip to Steenberg Estate for a spin around their cellar and a glass of one of my most favourite champagnes - such a treat 🥂 Chef Kerry Kilpin was so kind so spare a moment to come out of the Bistro 1682 kitchen so share her story and some wise words going into the industry as young chefs.
Inspirational chocolate workshops by Master Chocol Inspirational chocolate workshops by Master Chocolatier @alfredhenry1 @thepastryplaceza . Thank you for sharing your expertise with the students. So wonderful to have our alumni return to teach the next generation of chefs #learnfromthebest #chocolatemaster #silwoodgraduate #silwood #silwoodkitchen
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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/
scot-Kirton

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/
Fay-Silwood

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,

Cape Town

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