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Silwood's Spring Series Hands-on classes by Chef K

Product development job opportunity @in2food_group

What a pleasure having @buumba_malupande from Mazz

Industry training #Repost @a.poswa1silwood2022 wit

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SILWOOD WEEK 18 Debunking mussel myths and a few first-time oyster eaters - the Mussel monger @themusselmonger demonstration was a great start to our Monday morning. The worst time to eat oysters is in fact mid-November/December to January during the hottest months as they are spawning, and the best time- June/July….now! (Feb onwards). South Africa has some of the best oysters in the world so get eating while they are in season! @abalobi_app also came to speak to us about traditional fishing culture and how important it is to facilitate the selling of fish from all across South Africa. They have an excellent online platform that is reliable and practices responsible fishing that ensures the source of our produce and protects it as a resource. @sepialskitchen came and demonstrated all things Korean- a cuisine I am not too familiar with but very keen to learn more about. We had a two-day trout run with Chef Josh, practising our deboning skills and cooking methods. Delicate parfait, lovely lemon curds and Italian ciabatta took up our baking practical for the week.

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MY FAVOURITE FISH FOR THE GUT Trout is on my @viome_sa superfoods list and is honestly one of the best proteins you can feed yourself. Salmon, similar, but a fattier fish is also a good option. Trout is perhaps less punishing on the monthly grocery budget and just as delicious. The main difference between trout and salmon is where they come from- trout is a fresh water fish, while salmon is salt water. Trout contains essential fatty acids which are a class of unsaturated fatty acids. Essential fatty acids are critical for a stable microbiome. They increase microbial diversity and beneficial butyrate-producing bacteria. Butyrate is anti-inflammatory and promotes a strong gut lining by tightening the junctions between cells. Research shows that
essential fatty acids nourish your brain, enhance gut health and decrease inflammation. I now have a few ways to do my weekly trout supper after todays efforts: Ceviche, fish cakes, Cajun blackened trout, Thai fish cakes and, en-papillote. I used some borage flowers from my garden for the first time on a dish. Borage, also known as starflower due to their shape, have vibrant blooms and a mild salty, cucumber flavour.

Candidates must be suitably qualified chefs with 1

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So lucky to have Silwood graduates Sepial and Moor

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TESTIMONIALS

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

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

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

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/

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 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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