Category: News
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Teaching Soft Skills & mental resilience in South African Culinary Schools
The Shift in Teaching in South African Culinary Schools The key conversations around training successful chefs have always…
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Fall in Love with the Crisp: The Global Frying Report
Why Texture is the New Currency on the South African Pass Operational Strategies for the Modern Kitchen The…
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Crispy Oyster Mushrooms: Mastering the Shroom-Wing for Clean Flavour
Plant-based perfection starts with oil integrity. Crispy Oyster Mushrooms are a high-impact, vegan-friendly menu item, but they are…
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The Power of the White Jacket: Taking Up Space on the Global Stage
Walking into a venue filled with over 500 delegates from five continents felt overwhelming in the best possible…
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Lotus Root & Zucchini Tempura: Ultra-Light Glass Batter Perfection
Precision frying defines Lotus Root & Zucchini Tempura. When working with ultra-light batters and delicate vegetables, oil performance…
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The Tornado Potato: Mastering Structural Starch for Maximum Crunch
The Tornado Potato is a high-margin hero, but it is an operational “lie detector” for your frying station.…
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Korean-Style Wings: Mastering the Double-Fry for Ultimate Crunch
The secret to exceptional Korean-Style Wings lies in precision, heat control, and oil performance. The “Double-Fry” is the…
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Chefs, Daring Greatly: Why Courage Matters in the Kitchen
The message behind Chefs, Daring Greatly has never been more relevant in today’s high-pressure culinary world. “It’s not…
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The Marathon Chef: How Brad Kavanagh Runs South Africa’s Culinary Future
The story of South Africa’s Culinary Future is not always written in flames and spotlight moments. Sometimes, it…
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Gallagher Young Chefs Tour | A Legacy in Motion
A Legacy in Motion Bill’s name is etched in history. Yet his spirit lives most when it moves,…