2014

Future Chefs in Training

False Bay College’s (FBC) Hospitality students recently participated in two international food events held at the Cape Town International Convention Centre (CTICC) in May and June 2014 respectively.

The International Food and Hospitality World Show, held from 26 to 28 May at the CTICC, was a business-to-business focused event. It formed part of a broader drive by the Department of Trade and Industry (DTI) to promote South Africa’s food industry to facilitate job creation, and contribute to the R3 Billion export revenue targets set for 2014.

The Good Food and Wine show followed directly from the exhibition, touted as one of the country’s foremost gourmet events, ran from Thursday, 29 May to Sunday 1 June 2014.  This epicurean event forms part of the World Design Capital 2014 (WDC2014) programme and celebrates diversity and food design and attracts approximately 130 000 visitors.

According to False Bay College Hospitality Lecturer, Mrs Hahniem Mohamed, both events offered good networking opportunities to link with local and international stakeholders for future student placement.

It also showcased the skills and talents of the College’s hospitality students who were practically demonstrating their culinary skills alongside other professionals in the industry.

“The students involved in both these events made me proud. We engaged with many people from around the world.  Our students showed a great sense of professionalism and learned so much from the experience,” said Hahniem.

Hospitality lecturer, Mr Aaron Boltman conducted a cooking demonstration with Nated (N4-N6) Hospitality students as part of the “Food From Around The World Theatre” in his slot called “College Flair.”

Instrumental to the College’s involvement in The Food and Hospitality World Show and The Good Food and Wine Show, was Nazeem Sterras, CEO of The Western Cape Fine Foods Initiative (WCFFI).

“The WCFFI and Food SA are proud to have been associated with the staff and students of False Bay College as a collaborative exhibitor at the recent Food Hospitality World and Good Food and Wine Show at the CTICC,” said Sterras.

“The organisational and planning skills of the FBC staff throughout the engagement process was professional, methodical and impressive.  During the two trade shows, the students displayed levels of maturity and culinary skills that seasoned chefs and food critics would love to possess – while under the watchful eyes of FBC staff.  This was evidenced by the many positive comments from the WCFFI food companies at the shared stand, the organisers and the many visitors to the cooking demonstration area over the seven day period.”

Says Sterras:  “The WCFFI and Food SA will have no hesitation to recommend FBC as a culinary school of choice and the students for placement at any one of our 622 food producing manufacturers countrywide.”

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