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Monthly Newsletter July
Its July can you believe it, over halfway through the year already! People will be counting down to Christmas before we know it. International Culinary Studio have had a whole lot going on and are super excited to share it with you, from exams to new staff and course options it’s all go around here! Do you follow us on Facebook and Instagram? It’s the best way to keep up with all the latest information.

Global Diploma in Professional Cookery – Modular Options

ICS_branded badges_certified commis chef

Are you time poor and cannot commit to an entire 36 weeks study right now? Do you need to just learn the specific skills included in one or two modules for your business? You can now pay as you go and study the Global Diploma in Professional Cookery one module at a time. Simply choose your module, pay and your login will be emailed to you within 48 hours to get started!

https://www.internationalculinarystudio.com/global-diploma-in-professional-cookery-2/

what is stopping you? Join today!

Vegan – What’s it All About?

vegan
New things can be daunting and a challenge to understand, we are often asked the difference between vegan and vegetarian and if there are benefits to being vegan.

The difference between A vegan diet and a vegetarian diet:

vegan diet excludes all meat and animal products (meat, poultry, fish, seafood, dairy, and eggs)

A vegetarian diet only excludes meat, poultry, fish and seafood

There are factors to consider when looking into changing your diet, personal health and wellbeing always come first so getting advice from a health professional is always recommended. There is also a wide range of studies and information available with the click of a mouse.

Understanding a vegan diet can be confusing but rest assured that with good planning and understanding of what makes up a healthy, balanced vegan diet, you can get all the nutrients your body needs without having to include meat, poultry, fish, seafood, dairy, and eggs. Getting your nutrients from plant foods allows more room in your diet for health-promoting options like whole grains, fruit, nuts, seeds, and vegetables, which are packed full of beneficial fiber, vitamins, and minerals.

Here are some examples.

  • Protein can be found in nuts, peanut butter, seeds, grains, legumes and non-animal products like tofu and soymilk.
  • Calcium can be found in green, leafy vegetables – such as broccoli, cabbage, and okra, fortified unsweetened soya, rice and oat drinks. calcium-set tofu.
  • Iron can be found in dried beans and legumes, dark green leafy vegetables, dried fruits, nuts and seeds, and wholegrain cereals and bread.

Being vegan has some real benefits when it comes to managing your health and wellbeing such as:

  • A vegan diet Is richer in certain nutrients
  • It can help you lose excess weight
  • It appears to lower blood sugar levels and improve kidney function
  • A vegan diet may protect against certain cancers
  • It’s linked to a lower risk of heart disease

If you are interested in learning more about alternative diets, and feeding a family with varying dietary needs, have a look at our Special Diets Short Course.

https://www.internationalculinarystudio.com/special-diets/

New Zealand Certificate in Cookery Level 4 – 30th August Intake

exams

Due to increased demand, we have introduced a mid-year New Zealand Certificate in Cookery Level 4 intake. This intake begins 30th August but does have limited numbers. If you are keen to get started and join a small group of like- minded students on their culinary journey get in touch now!

https://www.internationalculinarystudio.com/nz-certificate-in-cookery-level-4/

Welcome Tana!

We are excited to introduce Tana Pickering to our team. Tana joins us from South Africa as Programme Development Manager and comes with a wealth of knowledge and experience. Here’s a wee Q & A to help get to know her a little better!

Where is your favourite place to go for dinner and what would you order?
I love Bistro 1682, situated on a beautiful wine estate next to where I live. The Chef Kerry Kilpin creates innovative Asian inspired dishes. I love going to restaurants that focus on using local seasonal produce and they do this very well showcasing local producers and fishermen.

https://www.steenbergfarm.com/bistro1682-cape-town-contemporary-restaurant/

They, for example support http://abalobi.info/ local fishermen and when you order a fish dish there is a QR code on the menu to scan with your phone and you can see exactly which fisherman caught it

tana

What is your least favourite food to cook with?
Anything deep fried, not a big fan of fried food (except the tempura sushi 😊 )

 

What is your go to takeaway?
I generally don’t do takeaway except for Sushi. I always go to The Sushi Box or Hamachi. I especially love the Tempura Crunchy roll with smoked salmon trout, avo, cream cheese and wasabi mayo sauce.

 

What is one tip you could give to those beginning their culinary career?
Its hard going at first, you will be tired, sore feet from standing but don’t give up, it’s like any exercise, you get used to it. It has tremendous benefits long term, one is that you will always earn, either in your own business or because there is and has always been a shortage of chefs world wide and you can travel the globe, there are so many different options to choose from.

 

How do you like to spend your leisure time?
I love creative things, I do pottery and sculpture, painting, crafts but also love outdoor activities like walking in the mountains, forest or beach.

 

What is your go to dish to cook – what are you “expert level” at?
My go to dish would probably be a wonderful slow cooked leg of lamb. As far as my ‘expert level’ goes, I love baking and especially cake baking and decorating. One year I made a birthday cake for each person in the office, 45 over the year. I was glad when the end of year came!

 

What foods will you never eat?
Not many but I wouldn’t eat brains, crocodile or ostrich (have eaten them all once and not keen)

WORLD YOUTH SKILLS DAY

Youth
World Youth Skills day is 15th July, a day to celebrate the strategic importance of equipping young people with skills for employment, decent work, and entrepreneurship. Giving our youth the skills, they need to ensure they move out into the work force, ready and equipped to give them the best chance at success in life. Have you got teens looking for weekend/ after school/ holiday work but just need a few skills to get them a foot in the door? Our Front of House, Barista, Café Chef, Food Safety and Café Baker courses will give them a giant leap in the right direction.

https://www.internationalculinarystudio.com/ics-short-courses/

Future learn FREE COURSES

futurelearn

Future learn is a leading social learning platform jointly owned by the Open University and The SEEK group.

 

International Culinary Studio is very excited to have partnered with Future Learn and are now able to offer a range of our short courses for free via their Learning Platform.

We have three different short courses on their platform currently but our most popular one to date is the Food Safety and Personal Hygiene in a Professional Kitchen.

Be sure to have a look at the course and share it with your team!

Some of the feedback we have received thus far :

Very Informative and useful information!Adele

Very interesting courseAlyson

I can recommend this course whether they work in gastronomy or not!Franziska

Having worked in Catering, this is a good reminder on standards and can be transferred to home cooking!Kim

 

Nothing to lose really, jump onto the free course and start learning today!

 

https://www.futurelearn.com/courses/food-safety-personal-presentation-and-hygiene-in-a-professional-kitchen

 

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