Anele Tembe: A Seriously Decadent Sweet Tooth
They are currently on holiday - well sort of… This is the time to prepare for the International Wine Spirit Education Trust Level 2 examination that is, probably, the most difficult challenge they will face at the school. Laurie Smorthwaite, assistant winemaker at Abingdon Wine Estates and WSET accredited educator, conducts the course. I’m sure you will appreciate how excited I am to see the results.
This month I am introducing Anele Tembe whose father, Moses Tembe, I knew before meeting Anele. I was intrigued when she opted to enrol for the school’s 18-month cookery course and I’m happy to report that her progress has been phenomenal. From grasping the finer details of cleaning - something she admits she has never done before and proudly says she has mastered the ‘art’ and now does it with ease - to getting to know herself and recognising where she wants to be in years to come Anele has matured, and I see her developing into a competent chef.
I have enjoyed pushing her to reach heights she thought were impossible and it’s interesting to witness her deep in contemplative thought. Anele is extremely fortunate to have been accepted to spend the work placement segment of our curriculum at The Test Kitchen in Cape Town. She will join Chef Carla Schulze, one of the school’s first-intake students who has been employed by Chef Luke Dale Roberts since her graduation. We look forward to another success story.
Anele has chosen to share her home-cooked favourite - a perfect recipe to try over the festive season. “This is a very quick and easy recipe which I enjoy baking,” she says. “Whenever friends or my two nieces visit, I make Belgian chocolate brownies. Most people enjoy chocolate, and these are best served with creme fraiche and a good cup of hot chocolate.” Anele has a seriously decadent sweet tooth.
I wish you a happy festive season with family and friends, and I look forward to introducing you to the next student intake as they share their home-cooked favourites with you.
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