HTA News Issue 3 August by sdsdfqw21


									                                 HTA News
                                 The official HTA newspaper                                                           August 2009 — Issue 3

                                                             From The Desk of the School
It was indeed with a sullen heart that the staff at HTA said their farewells to Chef, and SCA Head of Department, Isabel
Landsberg. Her influence and contributions to HTA and the School of Culinary Art over the last two years is certainly worthy
of both recognition and praise. Students and staff alike will deeply miss her culinary expertise and the comfortable connec-
tion and trusting relationship she had with all students. Notwithstanding her idiosyncrasies and peculiar mannerisms- as this
was undeniable! Her usual quirky humour, which for most of us was often “over our heads”, will also surely be missed on
mundane days filled with frivolous activities, which she always seemed to lighten up. But times have moved on and Chef Isa-
bel has hopefully gone on to greener pastures. She will sorely be missed. Goodbye Isa…
And it was indeed also with a sullen heart that I had to assume charge of her office as Head of Department. But times had
unquestionably moved on and both the SCA staff and students had to embrace these new changes and new challenges.
Some things will change, some things must change and some things will stay exactly the same- you don’t mess with a win-
ning recipe.
The changes in the SCA management have incidentally also coincided with some monumental changes in HTA and SACA
this month; changes which is sure to migrate in some level and degree to the SCA’s areas of interests. In addition, it’s compe-
titions season this quarter and four major annual competitions is on the cards, and this time around we’ve got the best possi-
ble backing anybody could hope for. The future at HTA is sure to bring many surprises still this coming year and I personally
cannot wait!
The biggest change however that I want to instill in my tenure as SCA Head of Department has got nothing to do with staff
appointments, or policies or procedures, or anything tangible for that matter, but what I am really set out to achieve, as I had
conveyed to the HTA Director, was not just to make SCA students feel that they have achieved a qualification, but to make
SCA students genuinely feel (and be) “worthy” of their Diplomas and Certificates.
So what do you say? Let’s go to work then!
Chef Morné
The SCA Head of Department

INFOCHEF 2009: 28 JULY 2009
I’ve been to quite a number of Infochef’s in the last decade or so, and it never fails to amaze me to see and sense the
camaraderie amongst chefs, young or old, no matter his or her background, place of work, race or gender. The mili-
tary actually has a beautiful term for this camaraderie, they call it Esprit de Corps, and they live and work by this code,
just as most chefs should.
However, the day was not just about 150 or so junior chefs meeting up with old friends and rekindling relationships
with lost acquaintances, or for networking and socializing with the “masters”- the day was first and foremost an infor-
mation convention for chefs, and, my goodness, wasn’t it informative! Especially for first-timers, which haven’t gone to
an Infochef before, it was unquestionably a revelation and an education on anything from knife skills, Global knifes,
kitchen hygiene and sanitation, sustainable seafood, butchery techniques, cheese, chocolate, SACA’s history, etc,
                                                  etc. Quite a bill for one day! By all accounts when asked, the stu-
                                                  dents confirmed that it was worth every single cent, even if it was
                                                  just for all the Nestlé Professional freebees and the “projectiles” into
                                                  the audience!
                                                                         And did anyone hear the word “alcohol” some time?
                                                                         I said, “a-l-c-o-h-o-l!” Didn’t that become the most popular words of
                                                                         the day from my President, your President, Chef and now SACA
                                                                         President, Stephen Billingham?
                                                                         Well-done SACA for putting together an-
                                                                         other successful convention and a great                                                t
                                                                                                                                                          di e i ng
                                                                         learning experience.                                                         eat       it
                                                                                                                                                e to 're w a
                                                                                                                                           y tim ou           .
                                                                                                                                        onl hil e y o cook
                                                                                                                                    The is w ak t
                                                                                                                                     foo the ste i ld
                                                                                                                                      for li a Ch

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:

                                                                           Merit Badges
                                                             Block Release 1st Year Group B
On the 31st August 2009 HTA In Service held the Graduation for the First Year In-Service Apprenticeship
Group B where the following Merits were awarded:
Roxanne Sanders                                    Gold        The Saxon Boutique Hotel and Spa
Adrian Vigus-Brown                                 Gold        The Sheraton Pretoria Hotel                                                         Block Release
Carolyn Edmond-Mack                                Silver PRIVATE                                                                                Third Year Dates
Justin Nebrigic                                    Silver Country Club Johannesburg
Gugu Mzolo                                         Silver The Hilton Sandton Hotel                                                                           Group A

Isabela Ditema                                     Silver PRIVATE (Protea Bloemfontein)                                                             17 August 2009 -
                                                                                                                                                   25 September 2009
Nokuthula Zondo                                    Silver Natures Choice Products
Victor Dlamini                                     Silver The Saxon Boutique Hotel and Spa
                                                                                                                                                             Group B
Given Rofhiwa Nefumembe Silver Standard Bank Centre Executive Dining Rooms
                                                                                                                                                     5 October 2009 -
Nicholas Kock                                      Bronze Country Club Johannesburg
                                                                                                                                                   13 November 2009
Tshepo Mmutlana                                    Bronze Netcare Hospital Group Milpark Hospital

Roxanne Sanders ended her 1st Year Block release in First Position on the Scoreboard with an average 94.09% and
was awarded the Nestle Hamper for Top Student. Adrian Vigus-Brown was right on Roxanne’s heels fighting tooth and
nail for first position and ended in second place on the Scoreboard with an average of 92.46%. Well done to both of our
Gold Merit Achievers for your determination and dedication throughout the Block Release.
In the Mastermind Quiz held just after the trainees final Theory Exam Nicholas Kock went through four rounds of Culi-
nary General Knowledge questions to be crowned our Mastermind for In-Service 1st Year Group B, proving clearly that
he knows best.
Other awards handed out were the Lectures Awarded and Most Improved Trainee. The Lecturers Awarded was handed
to Carolyn Edmond-Mack who proved every day for her six week Block Release it is never too late to follow your dreams
and learn a bit more in life. The Most Improved Trainee was Justin Nebrigic who went from 76.19% in the first week of
Block Release to 88.18% in the last week; Congratulations Justin your hard work has paid off.
From the In-Service team we would like to thank Nestle Professional for kitting out our Trainees with brand new Chef’s
Jackets to make them truly feel like a team.

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                                                                                                                                                     ab rriet Va
           —Vi r                                                                                                                                      ---H a

HTA and HTA School of Culinary Art      128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:     Web:

                                 Pizza Fun Day
   On the 24th of July 2009 our First Year Block Release Group B had a
   Pizza Fun Day after an exciting five weeks of training.
   The idea behind the Pizza Fun Day was that each trainee had to build
   his or her own pizza with the choice of all the available toppings. It all
                                                                                                                      Competitions Corner
   turned out to be a very eventful day, although a very cold winters day
   temperature being a chili 13° The trainees enjoye d the alfresco event
   done in our very own Pizza oven.                                                                      •     2009 Goldcrest Young Chef Of The Year:
                                                                                                               o     Entrants Must Be Aged Between 18-24
                                                                     Chef Clive took over
                                                                     the inferno as it was                     o     Entry Closing Date: 01 Sep 2009
                                                                     proving to be a hand-
                                                                     ful for the trainees-
                                                                     They so enjoyed the
                                                                     service delivery. The               •     WorldSkills International Skills Olympics:
                                                                     trainees had actually
                                                                     commended the
                                                                                                               o     Detail, Pending.
                                                                     service is better than              * Any further info on competitions may be obtained from
                                                                     the service they got                Chef Morné
                                                                     from the pizza place
                                                                     where they would
                                                                     normally buy their

                                                 Re-           Programme-
                                       HTA Staff Re-juvination Programme- Nancy Kinyua
  Prior to completing my rejuvenation programme at the Michelangelo Hotel and the Saxon Hotel, I never had the chance to work in a 5
  Star Establishment. The experience was new and exciting for me.
  There was a lot of work that needed to be accomplished in a short time. The first few days were difficult but I soon got used to the early
  mornings and late nights.
  It was a true learning experience as everything was different, from the classics such as the Waldorf salad presented as a beautiful pic-
  ture of ingredients by the Chefs at the Michelangelo Hotel to the mouth watering desserts made out of beetroot at the Saxon Hotel.
  I then realised how much more I needed to learn and I understand now why Chefs continue to do what they do. The food industry is an
  ever -changing one, so as a Chef or a trainee you are forever kept on your toes by constantly learning from your colleagues.
  I would advise lecturers, trainees and even accomplished Chefs to get involved and even get their staff involved in the rejuvenation
  programme so that ideas can be exchanged and that food industry workers can be inspired to do better than they are already doing.
  It is an opportunity for all food industry workers to be exposed to new ideas and methods that they
  can introduce back into the work place which will ensure that the industry keeps advancing and that
  healthy competition is kept at it’s peak.
                                                                                                                                                    HANDY HINT         crack-
  My thanks and appreciation goes out to Chefs who made their kitchens available to me:                                                                  g shells from
                                                                                                                                          To prevent eg salt to the water
  Chef Andrew Atkinson (The Michelangelo Hotel) and Chef Werner Snoek (The Saxon Hotel).                                                              nch of
                                                                                                                                        ing, add a pi           iling
                                                                                                                                                 when hard-bo
  If I were given the opportunity to continue with the programme, I would do it in a heartbeat.

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:      Web:

                                                 HTA hosts Global Chefs
  On the 30thJuly HTA had the honour of hosting the Chefs who took part in the Regional Global Chefs Challenge. The Chefs taking part
  were from Egypt, Dubai, Israel, Namibia and South Africa representing Africa and the Middle East Regions of WACS(World Association of
  Chef Societies).
  The evening was all about relaxation and socializing for the competitors as they had just endured 3 days of tense competition. It was
  freezing cold, but the atmosphere was warming up as 5 fires were on the go, including the fire for the pizza oven and our very own truly
  South African braai.
  A “braai” wouldn’t be South African without succulent chicken sosaties, boerewors, pap and gravy, chakalaka, samp and beans to name
  just a few of the items. It was well received and not much was left as the chefs indulged in South Africa’s finest traditional fair one last
  time before returning to their home countries.
  It was amazing to realise how many of these guys had competed at the same competitions as myself overseas and how much we had in
  common when it came to listening to one another’s stories. Even friends that were made at these competitions have friends in common.
  We chatted till late in the night and had they not been so weary these could have gone into the early hours of the morning.
  Once again, it was clearly evident that Chefs have the same things in common and our characters are unique. Our passion for the Indus-
  try globally is also paramount and this is one of the greatest characteristics we possess as chefs. I would not want to swap it for anything
  in the world!
                                                                                                                          BY Trevor Boyd- Add in his title Team / HTA

          Why do we score bread?
          Bread is scored or slashed to allow the bread to properly expand in the
          oven without tearing the crust; it also allows moisture & carbon dioxide to
          escape from the dough creating ’lighter’ bread. Scoring significantly
          improves the appearance of the baked product & some bakers’ use scoring
          to ‘signature’ their bread loaves. Scoring is done with a Lamé, which is a
          slightly curved, thin, sharp, double-sided blade with a wooden handle.

                                                                                                             Can you guess the dish?

                                                                                                 This dish is prepared using a fish that is skinned be-
                                                                                                 fore it is filleted, the fish is seasoned & poached in
                                                                                                 white wine & the poaching liquid is then reduced &
                                                                                                 mixed with demi-glace. The fish is plated, garnished
                                                                                                 with sauté button mushrooms & pearl onions &
                                                                                                 napped with the reduced sauce; it has the same
                                                                                                 sauce name as a classical beef dish.

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:   Web:

                                                               Chef’s and Poor Health
As chefs we work with food daily, but 95% of the chefs involved with the production of food have unhealthy eating habits – ironic is it not!
So why is this so?
Most chefs will not take the time to have breakfast at home before they go to work. This is usually because you have work a long
shift the day before and have slept the latest possible to get the most rest. Rest or Breakfast? Silly question. So by the time you get
hungry it is mid morning and the best thing to do is eat what is easily accessible and pick on things like bacon, hash browns, pork
sausages, etc.
We as chefs are too busy getting involved with feeding others that we forget to look after ourselves, there is no “lunch or dinner
time” in a kitchen and the meals we have are nibbles on the run. So we have no measurement of how much and what we have con-
sumed on a daily basis. No wonder there is many obese chefs and no wonder we are unhealthy people in the general.
Forget the eating, lets look at the cigarette issue. How often are people surprised to hear that as a chef you do not smoke? It is al-
most a pre requisite to be able to join the industry. This seems to be the only outlet for a break during a days work. Very healthy!!!
Our motto as chefs is “we work hard and we play hard”. So after an 18-hour day instead of going to sleep we head off to the nearest
watering hole to consume copious amounts of alcohol. Clever idea to revitalise the body so that tomorrow we can be strong for our
next shift.
I believe that it is time we as chefs start looking after our own health before looking after our customers. The energy needed to sus-
tain our bodies will come from what we put in our systems. We need to relook our life styles. We need to balance the strains that our
career places on us and on that of our personal lives. In today’s age of convenience food it is so easy to eat a burger because it is
lunchtime or dinnertime, when last did you eat a meal because you were hungry? We eat the worst kinds of combinations items of
We need to make a conscious effort to set a meal plan for the day and stick to it. No diet but correct eating plans which incorporate
all the different food groups and the correct quantities of each group, this way you will avoid over eating and incorrect eating as well.
Eat well to live well!
By Trevor Boyd

                                                                 HTA End of Recession Party
On Friday 31st July 2009 the Management at HTA took a bold step by inviting 100 industry leaders and close friends to
a party to celebrate the end of the recession, so what if it is not over it was a good enough reason to throw a party.
Our HOBOS arrived at around 7pm for an evening of good music, good food and great company. Not many dressed as
hobos but those that did really gave us all a great laugh. As the buffet was demolished it was quite evident that the re-
cession had affected many people’s eating habits as it seemed like they had never seen food before. We were only too
happy that we could nourish these poor “malala-pipes”.
The evening turned into a dance festival as some great tunes were splashed onto our big screen. We endured hours of
great 80’s music and capped the evening with the pleasurable sounds of Bono and his mates in U2.
Many gifts were raffled, at no cost to our hobos, ranging from tins of baked beans to stick mixers. Our greatest prize of
the evening, being a Nestle Hamper, went to Mr. (Photo on left) And Mrs. Keefer for their efforts of dressing the part.
If we had such a great evening ending a recession just imagine what will be on offer next time when the world is in a
better financial state. Look out for our next get together. Look forward to seeing you there.

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:   Web:

                                                                HOW TO GROW MINT

All mint has the same basic requirements. They like rich, moist soil and partial sun. Most mints are creeping and will spread
Because of their invasive nature they are best grown in pots. Another option is to plant them in pots and sink them in the ground.
Just clip off the runners as they appear.
Water regularly so that they don’t dry out. Should they suffer from rust just cut the plant right down.
They are perennials, dying down in winter but quickly sprouting again in spring. If they start getting straggly, just plant some of the
rooted runners and you will soon have vigorous new plants.
Medicinal properties
The therapeutic properties of mint are probably underestimated. Their stimulating quality is unusual because it is both energising
and calming. Their action is gentle yet very effective for the stomach, liver, nerves, blood and lymph circulation.
Peppermint (Mentha piperita) is the most strongly stimulating of the mints. It is excellent combined with Yarrow (Achillea mille-
folium) at the first sign of a cold, flu or fever. As a digestive aid it helps sooth the stomach-based form of headache. Many find it an
acceptable substitute for coffee, giving that extra pickup without the harmful side effects. Its initial pungency stimulates the metabo-
lism and is followed by a mild coolness, which refreshes.
The leaves and flowers can be harvested throughout the season and used to make herbal infusions (teas). Steep two or three fresh
sprigs in a cup of boiling water for 5 to 10 minutes, drain and drink. Alternatively make a tincture, which has a better shelf life.
Varieties of mint and their uses
Spearmint (Mentha spicata) is the common garden mint, very invasive. Is most often used to make mint sauce or jelly. Leaves
have a wonderful fresh taste that combines well with other ingredients.
Peppermint (Mentha piperita) is a less invasive variety. Good for flavouring sweets, sorbet and puddings. Makes a refreshing tea.
Many healing properties (see above).
Eau de Cologne Mint (Mentha piperita ‘Citrata’) is a variety of peppermint with bronze purplish green leaves. The leaves have a
powerful scent, especially if grown in sun, and are best used in pot pourri or added to bathwater. Make a strong infusion, using a
cupful of eau de cologne mint leaves to 500-ml boiling water, strain and add to the bathwater.
Apple mint (Mentha suaveolens) slightly furry leaves, very invasive. Makes delicious tea, add to pork dishes, shred into salads,
fruit salads, and desserts.
Pineapple Mint (Mentha ‘variegata) A variety of apple mint but with cream and green leaves and light fragrance of pineapple. Add
chopped leaves to salads and fruit salads; garnish summer drinks. Pick often to promote growth.
Chocolate Mint (Mentha) Add chopped leaves to chocolate desserts, ice-cream, chocolate sauces and even coffee.
Corsican mint (Mentha requienii) A tiny plant about 2.5cm high. Ideal for paths, with minute mauve flowers and peppermint scent
when crushed.
Pennyroyal (Mentha pulegium) Under 5cm high, good for growing between paving stones. Small pink flowers and tiny bright
green peppermint scented leaves.
The following are not true mints but they are very close relatives:
Calamint (Calamintha sylvatica) An attractive garden groundcover that flowers profusely with spikes of lavender flowers. Is loved
by bees.
Catmint (Nepeta mussinii) It has grey green leaves and produces a mass of delicate mauve/blue blooms. It’s often confused with
Catnip (Nepeta cataria) which is attractive to cats. It only grows 15 to 30 cm high and is a beautiful edging for roses, with the added
bonus of being an effective aphid repellent.
Catnip (Nepeta cataria) Has small white flowers. It attracts cats, bees and butterflies while rats and certain beetles are repelled by
it. To prevent cats from decimating it, grow the catnip in a hanging basket or inside a birdcage then dry the leaves and stuff it into
some cat toys.
From Consultancy:
                             Kabelo & Raynor

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939   E-mail:   Web:

                                          THE NATIONAL FLAG OF THE REPUBLIC OF SOUTH AFRICA
Design and Description of the SA National Flag
The design of the National Flag is described in the Schedule to Proclamation no. 70, 1994 as published in Government Gazette no. 15663 of 20 April 1994.

The National Flag shall be rectangular in the proportion of two in the width to three in the length; per pall from the hoist, the upper band chilli red and the lower band blue,
with a black triangle at the hoist, over the partition lines a green pall one fifth the width of the flag, imbricate white against the chilli red and blue, and gold against the black
triangle at the hoist; the width of the pall and its fimbriations is one third the width of the flag.
The national flag was designed by a former South African State Herald, Mr Fred Brownell, and was first used on 27 April 1994. The design and colours are a synopsis of
principal elements of the country's flag history. Individual colours, or colour combinations represent different meanings for different people and therefore no universal sym-
bolism should be attached to any of the colours.
The central design of the flag, beginning at the flagpost in a 'V' form and flowing into a single horizontal band to the outer edge of the fly, can be interpreted as the conver-
gence of diverse elements within South African society, taking the road ahead in unity. The theme of convergence and unity ties in with the motto Unity is Strength of the
previous South African Coat of Arms.

Flying the flag
Flag stations and times when the National Flag should be flown
The standard size National Flag should be flown daily from sunrise to sunset on outside flag staffs, or at permanent flag stations which is always illuminated at night.

In very stormy weather, a flag of 90 cm x 60 cm is flown, also known as a "storm flag".

The National Flag may also be displayed in entrance halls, conference rooms and certain offices at flag stations according to the prescribed regulations in the Government

Flag staffs
Flagstaff which are erected outside a building should be placed either on the roof or in front of the building in order to give the greatest possible prominence to the National
Flag, according to circumstances. Flag staffs should as far as possible be fitted with a truck equipped to carry a double set of halyards in order to obviate failure to hoist the
National Flag at the specified hour. Flagstaffs should also be erected and fixed in such a manner that they can be lowered for painting or repairs.
Flag staffs used indoors must be placed as prominently as possible in entrance halls, conference rooms and in certain offices. They need not be equipped with hoist ropes
and the flags are not hoisted and lowered daily.

Hoisting of the National Flag
Except on ceremonial occasions, where the National Flag should be hoisted unfurled, it should at the specified hour be hoisted rolled-up to break at the truck and at sunset,
or at the appointed time, it should be lowered slowly.

Size of the National Flag

For ordinary use - 270 cm x 180 cm or 180 cm x 120 cm and for use during stormy weather - 90 cm x 60 cm.

Half-masting of National Flag
The National Flag should be half-masted as a sign of mourning only on instructions from The Presidency. When the National Flag is half-masted, it should first be hoisted to
the top of the flagstaff and then slowly lowered until the centre of the flag is half-way between the truck and the bottom of the flagstaff. Before the flag is lowered at sunset,
or at the appointed time, it should first be hoisted to the top of the flagstaff.

General Instructions

When the National Flag is displayed vertically against a wall , the red band should be to the left of the spectator with the hoist or the cord seam uppermost; when it is dis-
played horizontally, the hoist should be to the left of the spectator and the red band uppermost.
When the National Flag is displayed next to or behind the speaker in a hall or other meeting place, for example with him on a stage, it must be placed on the speaker's right
hand. When it is placed elsewhere in the hall or meeting place it should be to the right of the audience as they face the speaker.
When the National Flag is displayed together with: (a) Any other flags, it must be hoisted first and lowered last; (b) the national flags of other countries, all the flags should
be of approximately equal size and must be flown at an equal height, and the National Flag of the Republic of South Africa must be on the right side of the building Or Plat-
form (fiat is to say, on the left side from the observer's point of view; (c) any other flags, not being other national flags, on separate flag staffs, the National Flag must be in
the middle or on the left side from the view or at the highest point of the group; (d) any other flags on the same flagstaff, it must be at the top; (e) any other flag on crossed
staffs the National flag must be to the spectators' left and its staff must be in front of the staff of the other flag; and (f} another flag or flags in procession, the National Flag
must be on the marching right (that is to say, on the left side from the observer's point of view). If there is a row of flags, the provisions of (c) above apply.

Person who are responsible for the flying of the National Flag should

(a) decide in their own discretion whether the small flag specified should be used during stormy weather when a large flag, the halyards or flagstaff are likely to be dam-

(b) ensure that they are conversant with these instructions;
(c) ensure that (i) flags, halyards and flag staffs are maintained in a proper state and are not carelessly handled; (ii) flags not in use are carefully rolled up and placed in a
receptacle specially provided for the purpose; (iii) wet flags are property dried before they are put away; (iv) flags which have been replaced as unfit for further use are
returned to the original office of issue for repair, or, if they are not repairable, that they are destroyed, and (v) in the carrying out of these instructions, due respect and cere-
monial are observed, and that the authority and dignity of the State, as expressed by the flying of the flag, are properly upheld.

Respect for the National Flag
The National Flag must at all times be treated with dignity and respect. The Flag must not -

•     touch the floor or the ground;

•     be used as a tablecloth or be draped in front of a platform;

•     be used to cover a statue, plaque, cornerstone etc. at unveiling or similar ceremonies; or

•     be used to start or finish any competition, race or similar event.

Chef Morné Ströh

HTA and HTA School of Culinary Art     128 Bram Fischer Drive, Ferndale, Randburg   Tel: 011 285 0937   Fax: 011 285 0939     E-mail:     Web:

                                          Please see next edition for full feature on the
                                                        South African Chefs Association
                                                                      President’s Awards

                              In — Service Birthdays                                                                          SCA Birthdays
         Augustantia Mothapo                               6 August                              Glen Christie                                        2 August
                                                                                                 Rachelle Lang                                        18 August
           Given Nefumembe                                 8 August
             Amstrong Khoza                               13 August
               Mpho Malaka                                13 August
           Raymond Mhlanga                                17 August
               Grant Marais                               21 August
           Lebogang Sekgota                               24 August
            Nokuthula Zondo                               24 August
             Micheal de Wet                               24 August
                Shaan Smit                                25 August
           Given Nefumembe                               29 August

    (From Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates
      from the roots of haute cuisine in the 19th century. The English use of the word chef has become a term that is sometimes used to mean any professional cook,
                                                                                  regardless of rank.

     The standard uniform for a chef is as follows: hat, necktie, double-breasted jacket, apron, houndstooth (checkered) trousers and steel (or plastic) capped shoes or
     clogs. A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat
                                                        dripping down the face. Skullcaps are an alternative hat worn by chefs.

   Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health and safety regulations (due to hygiene), they are largely
   decorative. The jacket is usually white to repel heat and double-breasted to prevent serious injuries from burns and scalds. The double breast serves to conceal stains
    on the jacket as one side can be rebuttoned over the other. An apron is worn to just below knee-length also to assist in the prevention of burns due to spillage. If hot
    liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds. Shoes and clogs are hard wearing and with a steel cap to prevent injury from
                                                                             falling objects or knives.

HTA and HTA School of Culinary Art   128 Bram Fischer Drive, Ferndale, Randburg    Tel: 011 285 0937    Fax: 011 285 0939   E-mail:     Web:


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