Capsicum Culinary Studio is Southern Africa’s leading professional chef education and training institution. Capsicum’s professional programmes on offer are internationally approved by City & Guilds (UK) allowing graduates entry into the marketplace anywhere in the world.
Capsicum Culinary Studio will be holding a series of Capsicum Masterclasses for those wishing to learn new skills and extend their food repertoire with fun and social hands-on lessons.
These mouth-watering courses will be presented by Capsicum’s own chefs including Wesley Cameron (Pretoria), Ashton Robertson (Cape Town), Hayley Sutherland (Cape Town) and Eoin Shiell (Pretoria).
The Masterclasses will take place on Saturday mornings from 9 to noon at Capsicum campuses from September to November.
The following classes will be offered:
Mexican, Korean and cuisine from the Middle-East;
Coffee and chocolate pairing;
Healthy eating (back to nature, no sugar);
Affordable cuisine and vegetarian dishes;
Bowl food (ramen noodles and pokey);
Making your own pasta;
Artisanal bread and terrine;
Wine pairing; food styling and table setting, amongst others.
Participants will sit down after the course and enjoy the food they have prepared. Drinks are included in the cost which ranges between R400 and R600 depending on the course. Also included are the ingredients and a complementary Capsicum apron.
Where is Capsicum based?
Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in the country.
Capsicum offers four full-time and part-time City & Guilds recognised courses including the City and Guilds Level 1 Certificate in Food Preparation and Cooking, City and Guilds Level 2 Diploma in Patisserie, City and Guilds Level 2 Diploma in Food Preparation and Cooking and the Combination Programme in Culinary Arts.
It also has accreditation from The Quality Council for Trades and Occupation and is a member of the World’s Association of Chefs’ Societies. It also has partnerships with the South African Chefs’ Association and the Swiss Education Group.
Eighteen years ago, circumstances forced 34-year-old Ferdinand October to quit school and take up work collecting shopping trolleys at a large supermarket.
This year he will be graduating from one of the country’s leading culinary schools and has a permanent job as Chef de Partie at The Lord Charles Hotel near Somerset West.
It’s a story of hard work, true grit and an unflinching will to succeed, no matter how tough the circumstances.
Says October, who comes from the Strand: “After working with the trolleys, I became a cleaner and grabbed the opportunity to work in the bakery section at the supermarket. It was love at first sight. I watched the bakers and was fascinated with what they did and I soon realised that it wasn’t only the ‘how to do it’ part of bread and dough making that fascinated me but the ‘why’. Why does dough and yeast behave in a certain way?”
When he was made a baker’s assistant, October felt that all his dreams had come true and embarked on a SETA bakery skills programme. He was prepared to work all hours and started doing confectionary as well. He was then promoted within the organisation and opened the confectionary department at a new store the supermarket chain was launching.
Life was good but October wasn’t satisfied: “I realised that to really progress in what was my passion in life I would have to resign from a stable and permanent job and become a student again. I also had to save up to pay for my tuition over a long period of time.”
It was an almost impossible choice to make as October takes care of his two young children, his pensioner parents and two sisters – one who suffers from epilepsy and the other who has had drug problems – as well as their children to support.
Nevertheless, in 2017 October took the plunge and began a Diploma in Patisserie at the Capsicum Culinary Studio in Cape Town.
“It was a very difficult decision but I was determined to follow what I love doing, learn and to do whatever it took to qualify, while also continuing to support my family, which I did by working part-time at a supermarket at the weekends.”
He adds that the management of the shop were fantastic – even advancing him money to pay for his fees: “The supermarket also runs a coffee shop, and I baked all their products from cakes (vanilla, chocolate, carrot and red velvet) to lemon meringue pies, cheesecakes, muffins, scones and biscuits.”
Lecturers at Capsicum quickly noted his amazing work ethic. Says the Cape Town principal Charleen Davids: “Ferdinand is quite extraordinary. We soon became aware that long after the class had ended and other students had gone home, he was still in the kitchen using left over ingredients and continuing to hone his craft and perfect his skills. He is one of the hardest workers any of us have seen.”
Earlier this year, October was offered to undertake his work experience requirements at Lord Charles which then offered him a permanent position.
If there is one thing that is almost assured, that is we have not seen the last of this talented, hard-working man who has the determination and the diligence to rise to the very top of his game.
“I haven’t regretted my choices once. There are wonderful career opportunities once you have qualified as a chef. Then it’s up to you. Put in the necessary effort and you will make a success out of it,” says October.
He cut his teeth at Boccaand Burrata in Cape Town and now he’s making a name for himself at Bryanston’s buzzing Gemelli Pantry – and online – with his gorgeous blog, Loyiso and Spoon. From deep-fried bagels with mango sorbet to pig’s-head tortellini, this is one creative young chef
I started cooking at a very young age. I used to live with my granny, and when I was about nine years old, I started cooking for the family. Isjingi- a dish made from pumpkin mash and maize meal- was a real family favourite. It’s really ﬁlling!
After finishing high school in 2013 I enrolled at Capsicum Culinary Studio in Durban. I spent three years there and then went to Cape Town to do my practical training. I worked at Bocca and Burrata- both part of the same group. The chef at the time, Annemarie Robertson, was a big inspiration to me; she taught me a lot. After studying further, I went back to the group and worked at their third restaurant, Open Door in Constantia.
When I first started working it was really hard. When you ﬁrst start s new job, people don’t believe you can do it. I had to prove myself and show them that I could do it. As a black chef, I felt an extra challenge because there were only a handful of black chefs who are also food photographers.
I got into photography through my dad’s love for it. He’s an engineer but he does photography on the side. In 2016, I did a short course at The Media Academy in Cape Town, focusing on the basics, photographing people and objects. I remember I asked if I could take pics of food instead of people. They said yes, of course, it’s called food photography.
Hein Van Tonder of Hein Stirred inspired me to start my blog. He approached me and we collaborated on a fried brinjal dish – a version of something I used to make at Burrata. It’s something I’ve always loved making – it’s layered with tomato sauce and pecorino.
Now, I’m following in his footsteps with Loyiso and spoon. When you’re a chef you always have a spoon in your pocket. I cook, style and photograph everything myself- it’s really a platform for my photography – though I do occasionally post recipes when people request them.
Having the blog helps me in the kitchen. I like to look back at it when we need to plan a menu. It helps me to stay motivated, too. I’m very passionate about it. It’s got all the elements of carrot cake, plus bone marrow and a red wine cherry jus. I’ve done one version, but I’m experimenting with it more to get it to work as a savoury dish.
I’m currently a sous chef at The Pantry – the downstairs space at Gemelli in Bryanston. We do private functions and serve breakfast and tapas during the day. You should deﬁnitely try our Fusion of the Earth and, for tapas, the oregano salt- and-pepper calamari with pickled brinjal. Upstairs at Gemelli, my favourite is the lamb ragu and the nougat cheesecake.
Italian food is my favourite to cook. It’s what I learnt when I started at Bocca and Burrata = it’s where I found my passion. It’s simple, but when it’s done right, it’s awesome.
I love creating new dishes. When we have a function coming up, we gather round with the head chef and Alessandro [Alessandro Mosupi Khojane – Gemelli’s founder, who grew up in Rome] to come up with dishes. I love being creative, even if it sounds a bit bizarre. I came up with our salt-and-pepper calamari dish – with oregano, rooibos honey, citrus creme and pickled brinjal. When my dishes are included on a function menu, it feels amazing. I feel so proud and motivated – especially if they’re well-executed.
Gemelli Pantry, Shop13, Posthouse Link Centre, corner Main Road and Posthouse Street, Bryanston, Johannesburg; tel: 010 591 4333, gemellirestaurant.co.za. Follow Loyiso on Instagram @loyiso_mtoba and on his blog www.loyisoandspoon.wordpress.com
Article Source: WoolWorths Taste Magazine, July 2018 issue.
A maximum of 4 finalists will be chosen to partake in a Pastry Mystery box challenge at Capsicum Culinary Studio Umhlanga campus on 6 July 2018 at 13H00. Address: Suite 300, Granada Square 16 Chartwell Drive, Umhlanga Rocks, Durban.
The winner of the mystery box challenge will receive a bursary to complete a City and Guilds Patisserie Diploma.
3. PRIZE RESTRICTIONS
The competition is only valid in South Africa.
Entrants must be over the age of 18 and comply with Capsicum’s minimum entry requirements as stated on the Capsicum website.
The finalists are responsible for any and all transportation, travel and accommodation costs that might arise as a result of participating in the bake-off. Capsicum will not cover any of these costs whatsoever.
The winner of the competition must complete the course at Capsicum Durban campus. Accommodation, travel, and any other related expenses are the sole responsibility of the winner.
Once chosen the winner will enter Capsicum Culinary Studios as a recognised student and will be bound by Capsicum’s standard procedures and policies in order to complete their qualification.
The prize may not be transferable and may not be exchanged for cash.
The children / family members / associates of employees of Capsicum Culinary Studio may not participate.
The winner of the course must be enrolled for the July 2018 intake.
4. THE COMPETITION
Competition entry is free and is not dependent on any purchase of product.
Once the competition closes, the four finalists will be notified by telephone / email and their names may appear on the website and social media platforms.
Only entries that comply with the competition rules will be eligible for entry.
The finalists and competition winner agree to be photographed and to appear in any publications or media relating to the promotion of the competition.
Finalists will be required to be in Umhlanga, Durban and available on the date of the bake-off (6th July 2018).
Finalists will not be permitted to bring in any external ingredients, utensils, tools, pre-made decorations or equipment.
The competition will be judged by Chef Julia Greenaway (Capsicum Culinary Studio), Chef Afzal Mohammed (Capsicum Culinary Studio) and their decision is final and binding.
By entering the competition, you agree to be bound by these Terms and Condition
5.2 The Promoter of this competition, is Capsicum Culinary Studio, Head Office: Floor, Rex Trueform Office Park, 263 Victoria Road, Salt River, 7925, South Africa (Attention: Julia Greenaway: 031 561 1959)
Finalists of the lucky draw will be required to provide proof of their identity.Failure to do so may result in disqualification of the entrant.
Capsicum’s decision in all matters relating to this competition are final and binding, and no correspondence will be entered in
Capsicum does not accept any responsibility for any damage, loss, liabilities, injury, costs, expenses or claims suffered by the participants as a result of entering the competition, being chosen as a finalist or accepting the prize.
Finalists chosen in the lucky draw are not permitted to transfer their position in the bake-off to any other person. Any finalist positions not utilised will be forfeited.
Capsicum reserves the right to change the contents of the prize, and in its sole discretion, to substitute the prize, with a suitable alternative of a similar value.
Capsicum will be entitled to suspend or terminate the competition if it is prevented from continuing with the competition, due to circumstances beyond its control. In such a case, Capsicum will not be liable in any way to any participant.
Capsicum accepts no responsibility for entries that are lost, delayed, misdirected or incomplete or which cannot be entered for any technical error or other reason.
The entrant understands that they may receive future correspondence from Capsicum, however, Capsicum will not share their personal information with any other party.
The finalists and winner agree to participate in any publicity as required by the Promoter / associated companies.
This competition is governed by South African law and the jurisdiction of the courts of South Africa.
Societi Bistro has long been one of my favourite restaurants in central Cape Town. With its well-priced menu, excellent wine list and genuinely warm service, it ticks all the right boxes for a neighbourhood bistro, and then some.
Since head chef Robert Giljam took the reins in late 2017, the menu has taken on a new energy. A graduate of Capsicum Culinary Studio, Robert has injected subtle Asian influences into the menu, balancing much-loved classics with lighter, more contemporary dishes.
So fear not, the lamb shank and classic sirloin are still there, but you will also find meltingly tender organic venison in teriyaki sauce with Asian greens. And instead of the daily local line fish, perhaps dabble in the richer monkfish with togarashi (red chilli spice blend) and bok choi. They are all good and regulars will surely welcome the infusion of exotic new flavours. Look out for the autumn and winter special menus that will see Robert flex his culinary muscles to include dishes from ethnic cuisines across the globe.
From March to September, each week will see a new cuisine explored in a handful of dishes. Think skirt steak and chimichurri from South America or ossobuso alla Milanese from Northern Italy. Be sure to stop in for the Middle Eastern dishes (mid-August): the platter of taramasalata, hummus and haloumi is as delicious as the hearty Ottoman lamb on toasted couscous. Visit Societi Bristo at 50 Orange Street, Gardens, Cape Town.
Our Academic Theme for the month of April is “World Food Trends” and we explore trends ranging from savoury desserts to fresh produce and sustainability, artisanal food and more.
Fresh produce, sustainability and waste reduction is still very much trending from 2017 and culinary experts believe that this will continue into 2019.
Spices and herbs are still hot items, and fresh turmeric seems to be included a lot, especially in beverages now such as Turmeric Lattes.
Another hot trend for 2018 is “Indian Quick Food”; small bite size spicy quick foods.
Globally and locally everyone is leaning in on Flexi-Vegan, and reducing their meat intake.
Artisanal Food, such as homemade jams, preserves are also “dove-tailing” all the above elements.
Savoury desserts have been taking hold for a while but this trend shows no sign of slowing. They will continue to dominate menus in 2018 as more and more chefs look to incorporate new ingredients into their dessert offerings. Cauliflower will invade your chocolate mouse, bread in your ice cream, yeast sprinkled like sugar – get ready!
Sugar Alternatives – Another link to the functional food approach that many people are now taking, expect more and more sugar alternatives to make it on to menus and supermarket shelves in 2018. Syrups made from roots, corns, vegetables and fruits will all be seen throughout the year, natural alternatives to sugar.