Cake decorating is often very challenging, it’s time consuming, and sometimes it’s frustrating, but when you finish a project/cake sit back and look at what you have achieved – you’ll find it hugely rewarding.
- Pam Alty
I look forward to sharing my own experiences of French cuisine and culture while teaching the students aspects of French gastronomy and culinary vocabulary, en français, of course!
- Nicolette Hohls
I am besotted with the French artisan tradition of bread making,although it’s very time-consuming. Everything is done by hand, the mixing, the kneading, as well as the final shaping. I’m also fascinated by wild yeast. Today, there are only two bakeries in Paris making bread using predominantly wild yeast.
- Graeme Taute
Laurie Smorthwaite is an Associate of the Institute of Wines & Spirits (AIWS) and winner of the Wine & Spirit Education Trust (WSET) Codorniu Raventos Scholarship.
I am honoured and privileged to have Chef Christine Burgess at the school – KZN, we should be proud,” we look forward to seeing how the students and the school would grow, with Christine on board.
“It’s an absolute blessing that I have a committed, enthusiastic aunt who ensures the admin department at my school runs in a smooth and orderly fashion”