GOOD FRANCE 2016: DESSERT COMPETITION
On the occasion of the Good France event, the French Ambassador to South Africa, H.E Elisabeth Barbier, will host a dinner at the Residence of France in Pretoria. On the 22nd of March 2016, about 80 guests will be invited to a French gastronomic dinner prepared by the Chef André Ahiba and his team.
Three cooking schools from Gauteng are invited to the Residence to take part in a Good France Dessert Competition. Each school will put forward one student to represent them, and they will have the opportunity to showcase their culinary skills. The competition consists of the preparation of three desserts (éclair, opéra and macaroon) to be tasted by the 80 guests of the Good France dinner (upon invitation only).
After the tasting, the guests will award the best dessert based on votes. The awarded student will win for his or her school a three days cooking training with Chef André Ahiba who has been running the Residence of France’s kitchen since 2008 and was trained in the prestigious Quai d’Orsay.
The three South African culinary schools invited are the Prue Leith Chefs Academy, the JHB Culinary & Pastry School and The Capital Hotel School & Training Academy represented by:
MICHELLE OBERHOLSTER (22 years old)
Prue Leith Chefs Academy
ANEESAH SHAIKJEE(25 years old)
JHB Culinary & Pastry School
MAXINE BASTOS (19 years old)
The Capital Hotel School
More about the schools
Prue Leith Chefs Academy - Centurion
Regularly rated as the finest chefs training institution in South Africa by top chefs and industry professionals, the Prue Leith Chefs Academy continues to go from strength to strength. Passion, excellence, creativity, expertise, leading edge and tradition make for an exceptional combination and are some of the core values the Prue Leith Chefs Academy believes in. Since 1997, the Prue Leith Chefs Academy has trained world-class chefs who have worked in famous kitchens all around the world including Jamie Oliver’s, the Roux brothers and Gordon Ramsay’s. The superior standards of education are constantly monitored and improved where necessary to ensure that their students get the best possible chefs training available.
JHB Culinary & Pastry School (Johannesburg)
The Johannesburg Culinary & Pastry School opened its doors in June 2012 and offers short courses, edutainment classes and full-time City & Guilds accredited diploma and certificate courses. Along with the professional training facility they also train prospective chefs from under resourced communities in and around Johannesburg through the “Seabiscuit Foundation & Scholarship Fund” which is a non-profit organisation and focuses on skills development and job placement. They aspire to produce chefs that are productive, employable and independent. They also strive to be growth orientated and in the forefront of “Foodovation”.
The Capital Hotel School (Pretoria)
The Capital Hotel School and training academy opened its doors in January 2001, to provide all-round training in Hospitality Management and in 2007 expanded its scope to include Professional Cookery. Their motto is "embracing the art of hospitality". And their mission is to provide learners with the academic and practical skills required for a successful career in the global hospitality industry by offering nationally and internationally accredited hospitality training programmes combined with professional practical experience.
A VERY SPECIAL GUEST OF HONOR
The dinner at the French Residence in Pretoria on 22 March 2016, will also have as special guest of honour chef Jan-Hendrik van der Westhuizen, who is the first South-African national to receive a Michelin star for his restaurant JAN in Nice (French Riviera) since the launch of the Michelin Guide in 1900.