Can you believe its Easter this weekend? Where did this year go? It’s certainly flying by. We at the Studio had such fun creating the Easter photo shoot and some of us were lucky enough to get to eat the Easter Eggs and Hot Cross buns after the shoot. Our April Newsletter is packed with an interesting blog about the History of the Chefs Jacket, even our chef instructors commented that they learnt a few little-known facts. Chef Andy once again has parted with his Roast Leg of Lamb Recipe for a Traditional Easter lunch menu. We also have a video of him demonstrating the plating of a lamb dish using some modern plating techniques, well worth a few minutes to watch the video.
Once again, we have a few Special Offers for our newsletter subscribers – those will Junior Chefs in their midst can take up the Buy 1, Get 1 Junior Chef Course for free, this offer includes the opportunity to join Chef Ben for a Virtual Cook off where he will be making a Swiss Roll and using a Poppet to decorate it with Chocolate.
For the Chocolate Lovers out there, we have a Special offer of 30% Discount on our Art of Chocolate Confectionery Course. This offer expires at the end of April so be sure to order one for yourself and ask a friend to join you, it’s much more fun studying with a friend. Be sure to share your discount code with them.
Our next intake of the Level 5 New Zealand Diploma in Cookery commences next week, and we have another small intake of our level 4 New Zealand Students at the end of April (ONLY 3 spaces Left).
Our Global Diplomas are now available to all students globally and we are proud to offer this American Culinary Federation certified course. These successful students are also awarded the World Chefs Hospitality Digital badge.
A new addition to our monthly newsletter is Sebastain a food blogger based in Bordeaux – France. Read what he has to say about our course as he progresses through it.
If you are heading away this long weekend, we hope you have a relaxing time with family and friends and wish you all a very Happy Easter.
– Cheryl Cordier
The History of the Chefs Jacket!
It is the hardest thing to describe to someone, that feeling of putting on your chef’s jacket. A mixture of pride and at the same time anticipation. The jacket makes you feel invincible. It’s like a superhero cloak. I still remember the faces of each new group of students who came back from the changing rooms with their new chefs jackets on for the first time. It’s imprinted in my brain. The pure excitement and joy shining through on their faces. They are always so proud to be wearing a chef’s jacket for the first time. This may be true for pilots and many other professions too, but the culinary students stand out for me! The jacket signifies that they are serious about their profession and career.
For many people the different parts of a chef’s jacket have never been explained. Why are they double breasted, why do they have buttons that pop open, why do they have little Mandarin collars, why are they mostly long sleeved and usually white? Why do they have badges on them?
The chef’s jacket is steeped in tradition. The original uniform dates as far back as 1822 when Marie-Antoine Careme, a popular French Chef, released “Le Maitre d’Hotel Francais” and is credited with developing the chef’s uniform. The uniform was designed to honour the chef as a profession. He wanted to create a form of dress that would professionalize the culinary arts to go along with his “high art” French cooking called “grande cuisine”. The chef’s hat or toque was already in use. In one of his many cooking books filled with recipes, menu plans, French culinary history and kitchen organizations, the sketch below was featured:
In his sketch titled, “Le Maitre d’Hotel Francais,” shows two chefs standing next to each other, wearing white hats, double-breasted coats, and aprons tied around the waist. This became the inspiration for French Chef Auguste Escoffier who is credited with creating the Brigade de Cuisine, also known as the Kitchen Brigade and professional kitchen staff roles.
Most culinary students still study these classically inspired kitchen teams today. Escoffier is credited with standardizing the uniform style and transforming the culinary world forever.
Traditionally the chefs’ jacket or coat was double breasted and made from a thick white cotton. Both Careme and Escoffier believed that white was the best colour to deflect heat, helping chefs to stay cool in a hot steamy kitchen. They thought that the food presented better against a white background and showed that the food was prepared in a safe and pristine environment.
I am often horrified when I see chefs wearing their chef jackets out in a public space, considering that surgeons never wear their scrubs out in public, neither should chefs. The hygiene and cleanliness of a chefs’ jacket is extremely important and whilst I am happy that chefs are very proud of their profession, chefs’ jackets should only be put on as they enter the kitchen protecting our food, the chef and customers from unhygienic sources.
The cloth that the jacket is made from is equally important. It should be thick and made of a cotton fabric, protecting the chef from the extreme kitchen heat whilst remaining breathable and absorbent. The long sleeves protect the wearer from cuts and burns. Interchangeable buttons have their own benefit. They do not chip or fall into the food whilst being prepared, preventing cross contamination and in the event of an accident, fire or spillage the buttons allow for the jacket to be literally ripped off one’s body. The double-breasted jacket provides double protection against hot spills, steam, hot oil, hot trays and any other kitchen hazards. The most useful design is when a spill occurs to simply switch the breast around to hide marks and ensure you are clean just in time for service. More recently some restaurants have opted for black and even multicoloured jackets, whilst white is coolest in a hot kitchen, modern jackets are now being made using superior material designed to keep the chef cool and safe in the kitchen.
Most chefs still wear the traditional houndstooth trousers, chosen specifically to hide spills and stains. The traditional long white apron is mostly for an additional layer of protection but is also designed to be removed quickly, hence the reason that it is usually tied in the front. Many chefs tuck a cleaning cloth on the side of their apron, convenient to have one at hand whenever needed. In years gone by, chefs would also wear their knives on them, however this trend is not seen any longer.
Did you know that different chef buttons are often used for different ranks in the kitchen? The traditional colour is black, but many culinary colleges have buttons in their college colour. The silver and gold buttons usually represent competitions or a higher ranking in the kitchen.
Chefs also have various badges embroidered onto their uniforms depicting a range of information. Many will have their home country badge as well as their name and kitchen title or position easily identifying their seniority in the kitchen. They may also have chef’s association badges and badges indicating competitions that they have entered and won.
The chefs jacket connects chefs around the world, it is worn with gusto as it holds much influence across the generations. Chef Andy is known for saying “Your Chefs uniform is your tuxedo – wear it with Pride!”
What’s On The Menu?
We thought we’d share this classic recipe. The original roast lamb stems back to the first Passover Seder, with different spice and flavor combinations depending on where you eat this meal. Lamb entered the traditional Easter menu thanks to the biblical story found in the book of Exodus.
Religious or not I’m sure it will bring back memories of family dinners for many of you! .
Serves: 4-6 people
Origin of dish: New Zealand
Degree of Difficulty: **
1 Bone leg of lamb
4 Cloves of Garlic peeled and chopped
1 tsp Salt
2 tsp Cracked Black Pepper
2 Tbs Dijon Mustard
4 Tbs Olive Oil
4 Fresh Rosemary Stalks
- Heat oven to 180 degrees Celsius.
- Pat dry and lightly score using a sharp knife the leg of lamb.
- In an oven proof roasting dish, place 2 of the rosemary stalks on the base and set one side.
- In a bowl, add the chopped garlic, salt, crack black pepper, Dijon mustard and olive oil and mix until all incorporated.
- Brush or rub in the mixture onto the lightly scored leg of lamb to coat completely.
- Place the coated leg of lamb into the over roasting dish on top of the rosemary stalks.
- Place the last 2 rosemary stalks on the top of the leg of lamb.
- Place in the oven to roast until your desired doneness.
- Once removed from the oven, let the roasted leg of lamb rest for approximately 10-15 minute, before carving.
Recognition of Prior Learning for the New Zealand Certificate in Cookery Level 4
We are happy to advise we are now able to offer our New Zealand Certificate in Cookery Level 4 as an RPL (Recognition of Prior Learning) option to potential students that are New Zealand citizens or residents, as well as those based here on a work visa.
Apply now and be eligible to sit our JULY 2022 exams.
Junior Chef Culinary Skills Programme Buy 1 get 1 FREE!
30% off Art of Chocolate and Confectionary Easter Deal
Have you always dreamed of being able to create your own chocolate treats?
Well now’s your chance to celebrate Easter, we are giving you 30% off our Art of Chocolate and Confectionary Course.
Don’t miss out offer only valid until the end of April 2022!
Global Diploma in Professional Cookery FREE Trial
Start your Global Culinary Journey Today!
Study through International Culinary Studio and earn and American Culinary Federation Certification as well as a World Chefs Digital Badge.
If you would like to access our FREE trial for two weeks please email Simone, our Customer Relationship Officer at [email protected]
Follow German Chef Sebastian Based in France’s blog!
One of our students is currently studying the Global Certificate in Professional Cookery, is writing a weekly blog to keep us all up to date on his personal experiences while studying.
He is of German descent, but currently lives in Bordeaux (France). He writes articles for many high profile Food and Wine businesses and is a chef by trade. We are super excited to have his personal experiences documented as he progresses through his course, so we can share his weekly blog updates to his audience with you!
You can follow him on his journey here: https://seeteufelundaprikosen.com/2022/04/03/online-kochen-in-neuseeland-die-erste-woche/
Sebastian is posting weekly blogs in German and then once a month in English, for easy translation you can use Google and translate it in a document to read in your home language. Be sure to support him, by following and sharing his blog and feel free to chat to him.
The Art of Plating – Lamb Loin
Chef Andy teaches the Art of Plating, with Easter around the corner this is the perfect time to impress your friends and family with your new plating skills.