NEWSLETTER
December 2010 : Issue 11
Farewell Class of 2009
On behalf of the Management , Lecturers and Staff at HTA .
We bid the Class of 2009 farewell and wish them only the best
for their future.
Keep the passion guys!
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 1
E-mail: [email protected] Web: www.htatrain.co.za
Final Word From Chef Morné
Rumour has it, so I am told by my students, parents and friends via emails and other social pages, that I am leaving HTA soon.
One has only got to -perhaps even if it is just secretly- chuckle a bit at these cautionary subtle prodding enquires that is never
made directly about my future application. I’ve always found it peculiar just how quick these news bits actually travel, and how
people always wrongly and negatively assume that there’s this great big veil of secrecy involved. If anything, and if you knew
me at all, like I supposed most of you did, then you’ll know I am anything but secretive. In fact, in the interest of transparency
and to put everybody’s mind at ease, let me here confirm that I am in truth leaving HTA this month.
Now, here I would like to reflect on one of my all time favourite books written by Douglas Adams called “The Hitchhikers Guide to
the Galaxy,” and probably its most famous quote that I am sure you must have heard somewhere at some time, “Don’t Panic!”
Yes, please don’t panic! Flattering as the unwarranted, perceived angst might be, HTA is greater than one person. Truth is,
HTA Management had known about my resignation for some time now and over the last two months, we had put the necessary
provisions in place to ensure a soft landing for new and old students in the new year. Business will continue, training will be presented, and the School of Culinary Art will only go from strength to strength as it is destined to achieve even greater triumphs in
the future … perhaps even winning that elusive flippen City and Guilds Student Skills Challenge, which for me, was a real thorn
in my side until the day I’ll leave (I suspect, actually always will be).
I have no doubt that under the guidance of Mr. Billingham and his staff, students will continue to excel in this industry of ours, will
continue to make names for themselves, will continue to bring trophies home, will continue to be the most respected culinary
graduates, and will continue to be the best damn industry-ready-chefs coming out of any cooking school in SA!
The formula for success was set in place long before I got here and will outlive any of us long after we have left. HTA and SUCCESS has become synonymous. The one cannot function without the other. HTA has gotten right, somehow, to do one thing
that no other school has truly mastered yet: it made SUCCESS so much part of its DNA that a legacy of graduates extraordinaire has become inevitable, and unavoidable. And a legacy of true worth is the only legacy to strive for really.
It is time to take my leave, but I cannot do so without prostrating myself in humble recognition of the true stars of this show: the
parents, the sponsors, the guardians and yes, my students, whom I shall always keep dear and close to my heart. You made
every day worth coming to work for and I can only hope that you achieve that which I’ve always believed you could. The industry
is small, and I am bound to run into you, and I’ll be watching the papers, looking for your names in bold letters!
Keep the passion guys, and if you get up one morning and it’s gone, QUIT! This craft will never be satisfied with anything less!
That’s the nature of the beast!
Enjoy your well-deserved holidays, and for fudge sake, come back safe in the new year!
It’s been a privilege.
See you at the pass …
Story By:
Chef Morn÷ Stroh
Chef Morné
Former Head of Department, HTA School of Culinary Art.
3rd Year Group B InIn-Service
Congratulations to the 3rd Year Block Students that Graduated. We wish you the very best for the future!
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 2
E-mail: [email protected] Web: www.htatrain.co.za
‘Tis the Season...Season...- Chef Carien
Story By:
Chef Carien
Candy Canes, Mistle Toe, Lindt Chocolate and Stockings on the Mantle Piece.
Crammed shops, ridiculous prices and no parking. 'Tis the season to be jolly!
As this year comes to an end, many of us let out a sigh of relieve. What a year!
As we prepare for the holidays, and before we all shoot off in to different directions, it is time to look back and reflect
on the year that has passed.
At some stage or another, most, or all of us, wanted to give up. We lost some friends along the way, who realised
that the world of Professional Cooking is not for them. We also learned what we are capable of, should we put our
minds to it.
Did you really do your best? Did you take this year seriously? Did you use the time, energy and resourced provided
to your fullest potential? Are you ready for the year that lies ahead?
You will be required to work harder, faster and more efficiently next year. The knowledge that you acquired over
2010 will serve as a foundation for the new things to come. So don’t forget them. You will learn new techniques,
sample new ingredients, work with new equipment and meet new people.
First Years will become Second Years. You’ll have to be responsible, reliable, and admirable. The first-years of 2011
will look up at you and that is an honour not to be taken lightly.
The Internship Class will enter the Practical workplace for the first time. It is definitely an experience worth looking
forward to, but also an experience that will either make or break your career.
Next year is when the proverbial men will be separated from the mice.
What many of you might not know, is that this is most probably the last Christmas that you will be able to spend with
your family, at least for a couple of years, because as I am sure you are aware, when the public plays, the hospitality
industry runs around in chaos.
As soon as you graduate and enter the workforce, public holidays, and weekends for that matter, are going to be
spent in the kitchen. It will definitely serve as valuable learning time and provide non-refundable experience. Your
colleagues will become close friends, as it will be with them that you will celebrate Christmas and enter the New
Year with. Unfortunately for the next couple of years your family will have to take the back burner.
Therefore, please take my advice and celebrate this Christmas, for whatever reason, with family and friends. See it
as a good excuse to surround yourselves with loved-ones, a support system, people who will understand when the
going gets tough next year and years to come.
Take time to make Mince Pies from scratch, put an extra shot of rum in the Eggnog, bake a cake, make your own ice
cream. Read a book. Rest! Learn more about Fench Cuisine, Seafood, Thai, maybe Moroccan? Travel, taste, explore! Try new things and remember the classics. Listen to Boney M and sing Jingle Bells at the top of your lounges.
Next year we start again, same place, same time, more pressure, more fun!
Avoid the stress of shopping centres and make
your own gifts. Jams, Pickles, Preserves. Ah, Gran
would be so proud. Stuff a turkey or roast a leg of
lamb. Show off to your family what you have
learned over the past year.
Give yourself is a pat on the back for a year well
done and brace yourself for what lies ahead.
Be happy, be safe and dare I say, try to be jolly.
Merry Christmas to all and a very prosperous and
productive 2011.
Falah lah lah lah, Falah lah
lah!
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 3
E-mail: [email protected] Web: www.htatrain.co.za
Exciting times! Student Excursion
Story By:
Le-eba meets
Wed. 10th Nov. 2010. This crisp Morning started with a
All the students had an opportunity to pick strawberries
convoy of motors, packed with HTA students from both the Intern-
for themselves in the fields, and they were introduced to the
ship Program and the School of Culinary Arts, making their way to
many methods of organic farming in terms of fertilisation and
Hartbeespoort Dam-Area. This excursion was as much a team-
pest control that the farm uses. Very interesting was also the
building exercise, as it was in order for them to experience some
way in which strawberry plants behave and multiply. Chef Dyan
of the theory lessons that had been covered in the term. At Van
and his team then treated the students with a homemade Straw-
Gaalen Kaasmakerij, an artisan cheese maker in the Magalies
berry Milkshake while demonstrating a few of his favourite
area, they received a lecture and a demonstration of the cheese-
dishes, containing Strawberries, and hosting an informal Q & A
making process. Our hosts were not only very informative but also
session. The last stop for the day was Lesedi Cultural Village,
extremely entertaining. Certainly ask any of the students about
being true to the meaning of their name, enLIGHTend the group
mice milk cheese and they would be able to tell you… We were
to South Africa’s diverse cultural background and traditional
also given a tour of the processing area, were the steps of cheese
cuisine. We were given a taste of Umqombothi (traditional Afri-
maturation was explained to us, before being entertained on
can Sorghum-Beer) from a calabash, as well as some dried Mo-
Dutch Apple Spice Cake and Coffee. From there, we travelled to
pani Worms, before being guided on a tour. Walking through the
the last 100% organic strawberry farm in the area, namely Tan-
village and observing the differences in outfits and eating habits
gaora Farm. Chef Dyan Kuger left the hustle and bustle of the city
were an eye-opener for most students. The day ended on a high
two years ago to start a guesthouse, spa and not least of all a
note as most ravenous student appetites were left satisfied after
boutique 5-star restaurant were he could employ all the learnings
a buffet of Traditional South African Cuisine. As a farewell some
of his career as a chef and at the same time be more creative in
students had their faces painted, others attended the traditional
the use and application of fresh, organic products.
dance routine, while still others had an extra helping of Koeksisters and Malva Pudding.
We thank all of our hosts for the day; they made it a memorable and informative day, all of our students for the interest and enthusiasm
they displayed and their conduct through out the day, and lastly all that we involved with arrangements for the day, parents, and lecturers.
How to Eat Right During the Festive Season
With the change in weather and festive season around, party mood has begun. Sheer number of outings,
extravagant food and alcohol – along with late nights – can throw even the most disciplined people off
their fitness regiment. Not only does it result in extra kilos, it causes digestive disturbances and compromises on general well-being.
But just a few Chefs tips and common sense can protect from the ills of wining & dining.
It all starts with Planning:
Planning Just like you plan your clothes and meetings plan your eating too.
If you know you are to dine out, then under-eat during the day.
If you’ve not been successful keeping it light during the day, eat less at the party.
If not, then balance in the subsequent meals or walk that extra mile.
Remember; don’t go starving to the party. Eat
a light snack before you go.
Story By:
That’s all you need happy, Festive Season!!
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 4
Chef Kabelo
E-mail: [email protected] Web: www.htatrain.co.za
The Silly Season
I am sure you can all relate to the excitement and wonder we experience as we start our careers as chefs. A new world opens before
us as we learn things about food we didn’t know before. Food suddenly isn’t something to simply satisfy hunger, it becomes an adventure! An adventure we want to share with our families and friends.
The Holiday Season is the obvious time to do this, or so it would seem. At the end of my first year of In-Service, I planned to crown and
show off a year of hard work by preparing a fantastic dinner for my family. No practical training or lessons could prepare me for this
event. By no means do I imply that all families are the same, possibly mine is just extra “special”. Firstly I had to deal with an unforeseen lack of equipment in my “can’t cook, won’t cook” mother’s kitchen. Secondly, family members crowding into a small kitchen,
offering help and correcting everything I was doing. (Who’s the chef anyway?) Last, individual likes and dislikes. For instance, my favourite uncle who will not have any items on his plate touching another! Needless to say my dream of having a feast, the likes of
which would make Nigella green, rapidly turned into overcooked turkey. “I will NEVER cook for this family again!!!!” was my last words
as I flounced off to my room, disillusioned by an unappreciative audience.
Well, ten years later I had apparently recovered enough to make a second attempt. After all, I had far more experience, dealt with
fussy guests and difficult staff. Family? Nothing could phase me now. What I hadn’t (naively) thought of was that my family had also
evolved. More members, new phobias and don’t forget the “issues” five sisters can have with each other! Once again I vowed NEVER
to cook for them again.
I have to face the fact that I will cook for them again. After all, we are somehow “programmed” to return to the fold, forgive and forget
and celebrate being a family. What better time to do this that in “ The Silly Season”? Afterwards, I’ll call
myself a silly chef, for even thinking I can control the monster that is my family.
Story By:
I wish you all the best in your valiant attempts these Holidays and hope your efforts will be well received.
If not, give it ten years and try again!
Chef Amelia
You know that I have been a good student this year, at HTA I’ve
always helped my lecturers, and did my assignments. I have a simple
wish as I head into Industry this Festive Season.
I wish to always be on time for my shifts, cut my fingers less, butter
my bread slices properly, get seven sides on my turned vegetables,
make a clear stock and not a broth, make perfect juliennes, and last
but not least season the Omelettes perfectly. Santa it’s my third time
in the industry this year and I would love not to loose any more
knives and I don’t want to break my third ceramic knife as it is
costly to replace them.
I hope my wishes are not going to put you too much out of your way
this year. Until next year
Culinary regards
In- Service Apprentice Katiso Mokoena
P.S. Santa the Blue-berry cheese cake in the fridge is all for you……..
MERRY CHRISMAS EVERYBODY AND ENOY YOUR FESTIVE SEASON
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 5
E-mail: [email protected] Web: www.htatrain.co.za
"The rule is jam tomorrow and jam yesterday,
but never jam today."
Lewis Carroll
Across
1. A pot used for preparing soup
4. A sizeable hole (usually in the ground)
7. French: Sautoir
8. French: A round or oval casserole with tight fitting lid
9. A mechanical device for cutting; usually with a revolving blade
10. An airtight chamber in which food is cooked
11. Bundt pan
14. Skillet
16. Radio cooker
17. Last common eating implement to be developed
18. A brittle transparent solid with irregular atomic structure.
Down
2. Direct radiant cooker utilizing partially burned wood
3. German for maryann pan
4. ___-au-feu
5. A pate or fancy meatloaf baked in an earthenware casserole
6. Bottomless metal mold with straight sides
10. A device to retain larger pieces while smaller pieces and liquids
pass through
11. A coating used to prevent rust
12. One of the earliest was created by an orchestra leader
13. Dish or frying are two
15. Used to cut poultry
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 6
E-mail: [email protected] Web: www.htatrain.co.za
SCA
st
1 Year:
Internship
December:
November:
Nathaniel Johnson 10
November
January:
Adele Reyneke
03
Nicole Wafer
30
Nadia Lawrenson 08
December
Travis Damerell
06
Gordon Logon
15
Trevor Blake
19
Megin Meikle
22
Pippa – Jayne Pearson 09
2
Years
InIn-Service Dates for 2011
2nd Year Group A :
19
Cliffird Motshwane
18
Bonginkosi Krashi
20
Nkukuleko Mbhele
29
Mokundeleu Mukondi
19
Ryan Laverge
21
Thembisile Nkosi
02
Freddy Bopape
26
Lunga Loketsi
18
Johnson Sekele
16
Angela Munyai
10
Lorraine Moratsehla
08
Tarryn de Klerk
11
Tyrone Chilwane
02
Leslie Venton
01
Mary-Jane Phethlane
27
24 January—
January— 04 March
November
Giselle Correia
Lealand Louis
December:
January
nd
Block
18
December
2nd Year Group B:
January:
14 March—
March—21 April
Hannes Bouwer
08
Stephen Dondani
23
Nicolene Nortjee
01
Theressa Mafiulika
13
George Mohlala
12
1st Year Group A:
Eon van Der Merwe 03
Masego Pile
17
Pedro De Mata
19
03 May - 10 June
1st Year Group B:
27 June—
June—05 August
HTA and HTA School of Culinary Art
128 Bram Fischer Drive, Ferndale, Randburg
Tel: 011 285 0937 Fax: 011 285 0939 7
E-mail: [email protected] Web: www.htatrain.co.za