Culinary Arts – Perfect Catalyst for Success
Capsicum Culinary Studio Blog
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1d ago
Culinary Arts – Perfect catalyst for success  Have you ever wondered what careers you could go into as a qualified chef? This is a question that is asked by people from all walks of life, in all career fields because the fact is that the world is dynamic and fast-paced. The question of what you can work as is a daunting and complex one with the fourth Industrial Revolution (4IR) upon us. What we at Capsicum seek to do, is instil the confidence in our students to know that they could outdo a machine, which is the worry that most scholars have today. The current job market is continually get ..read more
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Capsicum; The Standard in Cheffing
Capsicum Culinary Studio Blog
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1M ago
Capsicum; The Standard in Cheffing … “Ding!” goes the oven, and a masterpiece comes together. You may think we are talking about a sumptuous roast that you prepared, but no, we are talking about the process of completing a qualification at Capsicum Culinary Studio. A qualification in culinary arts can lead to extraordinary opportunities. From running a farm-to-table restaurant with wholesome, locally sourced ingredients to cooking nutritious and impactful meals for athletes, there are plenty of rewarding careers to explore. A culinary arts qualification also teaches you how to run a kitche ..read more
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Celebrating World Sandwich Day
Capsicum Culinary Studio Blog
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1M ago
Celebrating World Sandwich Day Fun facts and a fabulous recipe to mark the occasion     Aaah, the ubiquitous sandwich! What would we do without it? A quick, easy meal that can be eaten hot or cold anytime of the day or night and with a huge variety of breads and fillings from which to choose. It’s little wonder Americans eat more than 300 million sandwiches a day, an amazing statistic when you consider that there are only a little over 320 million people living in the US. It’s also no wonder that the sandwich has its very own day – celebrated every year on November 3 as World Sandwi ..read more
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Chef Peet Venter – a passion for food and people
Capsicum Culinary Studio Blog
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1M ago
Meet Peet Venter, a new chef lecturer at Capsicum Culinary Studio’s Durban campus. Venter – who lives in Morningside – has 23 years of experience, gained through working in various hotel and restaurant kitchens around South Africa.   A highly organised person – something which he prides himself on – Venter says he joined Capsicum because he “loves to share his knowledge with others” and “has a passion for food and people”. These are two things he believes are the biggest prerequisites for any chef to have.   Despite a hectic schedule settling into his new job in the first month, Ven ..read more
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Capsicum Durban's Chilli Recipe
Capsicum Culinary Studio Blog
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1M ago
Caring For Our Chillies   Chillies need a warm, sunny spot for the best results and the hottest chillies. Ideally, grow them in a greenhouse or raise them in pots on a patio or windowsill. Chillies love water so always keep the soil moist, watering every day or two. Ensure the soil or compost is free draining. Feed weekly with a fertilizer once plants have started flowering, and harvest chillies as and when they appear. Enjoy!   Smoking Hot Chilli Facts   There are thousands of chilli varieties to grow, in a huge range of colours, shapes, sizes and levels of heat, from mild to ..read more
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International Hot Dog Day
Capsicum Culinary Studio Blog
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1M ago
Celebrating International Hot Dog Day  Celebrating International Hot Dog Day  ______________________________________   One of the most popular fast foods, after hamburgers and pizzas, has to be the highly underrated hot dog, which even has its own day - International Hot Dog Day - which is celebrated on Wednesday, July 20.   Hot dogs are purely an American invention and while the sausages used are German in origin, nobody thought to put them in a bun until they began to catch on in popularity in America.    Most people credit Charles Feltman, a German immigrant ..read more
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Meet Beryldene Bain
Capsicum Culinary Studio Blog
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1M ago
Capsicum Culinary Studio’s Nelson Mandela Bay campus principal  Beryldene Bain has been at the helm of Capsicum Culinary Studio’s Nelson Mandela Bay campus for close on four years and in that short space of time has seen the campus move from Newton Drive to its current location in Greenacres.   She’s also seen 220 students graduating and venturing forth into the hospitality industry to become chefs and pâtissiers at restaurants and hotels or – those with an entrepreneurial spirit – start their own catering companies, bakeries or cake making businesses.   Bain, who lives in South En ..read more
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A Valentine’s Day Feast!
Capsicum Culinary Studio Blog
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1M ago
Four fabulously romantic recipes from Capsicum The Feast of Saint Valentine was established by Pope Gelasius I in AD 496 to be celebrated on February 14 in honour of Saint Valentine of Rome, who died on that date in AD 269. The day only became associated with love in the 14th and 15th centuries and by the 18th-century it had grown into an occasion in which couples expressed their love for each other by gifting flowers, confectionery and sending greeting cards. Nowadays, Valentine’s Day presents include anything and everything, from a simple box of chocolates to cars, jewellery and even shar ..read more
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It’s beginning to taste a lot like Christmas!
Capsicum Culinary Studio Blog
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1M ago
It’s beginning to taste a lot like Christmas! … with sweet treats for the festive season  With Christmas less than three weeks away, now’s the time to start planning that extra special festive lunch or dinner for family and friends. With mains always sorted – turkey, ham or other favoured roasts – it’s always the dessert that stumps us time and time again. Who better to turn to for the answer than the chef lecturers at Capsicum Culinary Studio, South Africa’s most chosen culinary school with six campuses countrywide.   Here they offer up a variety of sweet treats, any of which is sure ..read more
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Mille Feuille
Capsicum Culinary Studio Blog
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1M ago
Chef Angelique's Mille Feuille Mille-Feuille Serves 4   Ingredients   400g    Home-made or convenience Puff pastry 3           egg yolks 250ml milk 20g       flour, sifted 50g       castor sugar 3ml      vanilla essence 250ml   icing sugar 5ml      water 5ml      lemon juice 30g       dark chocolate ganache Method   For the crème patisserie, Scald the milk and vanilla essence in a saucepan on the stovetop. Whisk togethe ..read more
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