Innovation is at the heart of our culinary school. We always envision new and better ways of doing things and instil this philosophy in each and every student. An innovation day held at our Centurion Campus on the 7th March 2018 gave our culinary arts and patisserie students the opportunity to express themselves creatively in their chosen culinary disciplines.
Fresh unique ingredients including heirloom veggies were made available to the young and excited future chefs, and the plates produced is statement to the in-depth practical learning experience we have become recognized for in the culinary industry.
We found it only fitting to share a few of these incredible dishes with you.
Caption: A beautiful and conceptually clear dish named “Walk in the Forest” by future chef Ronny, currently doing his diploma in patisserie at Chefs Training and Innovation Academy explains how his dish visually recreates the experience of walking through a forest, with the fruits of the forest, eggs, a bird’s nest and grass.
Caption: Future chef Octavian explains his dish “True Galaxy” as a visually appealing journey through space with this white chocolate mousse. Fennel, mango, raspberry, plum sorbet and cocoa butter with melted sugar rocks and fruit decorations. Follow chef Octavian on Instagram: @chef_occy
Caption: “Kias Creation” by future chef Kia, also a diploma in patisserie student at Chefs Training and Innovation Academy describes her life on her plate. Sometimes she feels “blackish”, sometimes she feels “out there” and other times she feels she’s “over the world”. The dish also represents her routine in daily life.
Our experienced career consultants understand that making a career choice of this magnitude is a difficult process, if you are thinking of pursuing a career in the culinary industry, we are here to help with smiles on our faces. Contact us and a career consultant will assist you step by step to find the right culinary programme to achieve your long-term career goals.
By: Chefs Training and Innovation Academy