Eden School of Culinary Art

To prepare culinary artisans with the procurement, preparation and presentation skill of good food and wine in the Southern and South Eastern Cape by focusing on the field of Culinary Art

Etude School of Hospitality

As a new addition to the François Ferreira Academy, Etude School of Hospitality aims to train hospitality professionals that add value to the hospitality industry.

Our Students

Bailliage de l`Outeniqua’s Regional Young Chefs Competition
20-Apr-2011

On Wednesday 20 April, we hosted the Bailliage de l`Outeniqua’s Regional Young Chefs Competition.

The Bailliage de l`Outeniqua’s is a regional branch of a society called the Chaîne des Rôtisseurs. An international gastronomic society devoted to choice dining and the camaraderie of the table. It was revived in Paris in 1950, and its origin can be traced back to 1248, and the court of the French King, Louis IX. Amongst other, he ordered the establishment of the “Oyeurs” or goose roasters (“Rôtisseurs”). The vocation of this guild was to improve the technical knowledge of its members: apprentices, tradesmen, and masters.

The six contestants had to prepare a 3-course meal from a mystery basket of ingredients. They had 2½ hours to prepare and had to adhere to a very strict time schedule, and the watchful eye of kitchen judge, Dario Soresi, from La Locanda Restaurant in George. A panel of qualified tasting judges assessed the food according to set aspects of taste and presentation as well as originality.

In modern times the Chaîne des Rôtisseurs creates bonds of friendship across cultures and boundaries. It promotes the appreciation of fine cuisine and the art of the table amongst both amateur and professional gastronomes (so you do not have to be a chef to become a member – a passion for good food will do), and supports the development of young culinary professionals. Members of the Chaîne des Rôtisseurs can travel to any other national Bailliage to share fine culinary experiences. The regalia worn denotes the rank of the member in the society whether an amateur or professional member. Some of the judges adorn Chaîne regalia on the photos below. During functions members are expected to wear their applicable regalia.

The South African Chaine des Rotisseurs was established in 1981, and is divided into regional “Baillages”, according to geographical area. The Bailliage d l`Outeniqua covers the area from Mossel Bay to Plettenberg Bay on the coast, and from Montagu to De Rust and Prince Albert inland. Functions are held at a variety of culinary institutions/restaurants and members get the opportunity to taste the most exquisite dishes prepared by outstanding chefs. David Hyman, from the Cango Caves Restaurant, is the present Bailli (Chairperson) of the Bailliage d l`Outeniqua. Please contact him if you are interested in becoming a member (+27 83 627 0409 / outeniqua@chaine.co.za ).

The honor of being appointed the Bailli Délégué; d’Afrique du Sud - the head of the Chaîne des Rôtisseurs in South Africa, was recently bestowed on our Principal, François Ferreira. On his shoulders rest the organizing and execution of the “Grand Chapitre d’Afrique du Sud, (National meeting) to be held at Simola, Knysna, from 26 – 29 May 2011. A substantial number of international delegates will be attending. Working in the Simola kitchen, under the direction of head chef Delia Clarke, preparing and serving at a variety of 5* meals, during this time, will provide our students with an invaluable experience.