This year seems to be flying by and we are already past the halfway mark of 2022. Our mid-year enrolments are due to commence their studies in a few weeks. We are all starting to think about our summer holidays here in the Southern Hemisphere, especially today as it’s snowing in some areas and pouring with rain over the rest of New Zealand. We may be just a little bit jealous of our family and friends sharing their summer holiday photos enjoying the sun.

MasterChef is being aired at the moment in a few countries around the world. Did you know Chef Andy was a preliminary judge for the South African show a few years ago? What an experience meeting all those eager potential candidates. We all love watching the weekly drama, the disappointments, and all the amazing dishes being prepared and presented.

At the end of June, we celebrated Matariki which is a Māori celebration of the New Year. Chef Ben and Chef Helen were very busy organising a couple of webinars with the Māori Chef, Joe McLeod and Chef Grant Kitchen, the President of the New Zealand Chefs Association. These were very enlightening, and I certainly learnt more about Māori culture, foods and traditions. If you missed these webinars but would like to see them, send me an email and I will be sure to send you a link. [email protected]

I have been on the hunt for traditional Christmas in July ideas and luckily Chef Andy managed to give us a few of his favourites, which would be perfect for both summer and winter menus. We have a beautiful Smoked Ham or Gammon which can be served both hot or cold, and of course a traditional New Zealand or Australian (who knows who really owns the original recipe), Pavlova Board for dessert.

Our Development Team have been super busy behind the scenes and launched 10 new on-demand skills courses on Future Learn in this past month https://www.internationalculinarystudio.com/future-learn/. These courses all have Certified Professional Development accreditation and are offered to everyone around the world.

We asked our team a few questions to get to know them better, so be sure to keep a look out for all of the little gems that we discovered! This month we also celebrated Joanne’s birthday at the office. Joanne is our Student Administrator and Financial Manager.. Most people do not know how much Joanne does behind the scenes, so on behalf of us we wish her a very Happy Birthday for the 4th of July.

Chef Andy and Rax did a day of filming for World Chocolate Day on the 7th of July, some of the videos are available to watch on FB and Instagram and will form part of the Chocolate Art of Confectionery Course. The Chocolate Plating video forms part of the Master Class. If you would like to see this video please email us @ [email protected]

We have less than a month to go before myself and Ingrid head to Stanford University for a week’s business program, something we are both really looking forward to. We hope to have some inspiring stories to tell after our trip.

This newsletter is PACKED FULL of special offers and discounts, make sure to take advantage of them before the 31st of July!

P.S. don’t forget to follow us on FB and Instagram for more daily information. https://www.facebook.com/internationalculinarystudio https://www.instagram.com/international_culinary_studio/

P.P.S. We have an exciting new Product Launching on the 1 August, but more about that later in the month.

Happy reading – Cheryl Cordier

For more information get in touch.

Simone Campbell

Customer Relationship Officer

 Did you know you can book a time for me to call you? My booking portal allows you to select a time that is suitable for you, within my working hours and I call you. How easy is that! 

Here is the link: https://calendly.com/international-culinary-studio-simone

NZ: +64 27 534 4149    USA: (530) 507 0012 

[email protected]

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What’s On The Menu?

Pavlova 

The pavlova is named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. As the New Zealand story goes, the chef of a Wellington hotel at the time created the billowy dessert in her honor, claiming inspiration from her tutu.

On the Australia side, chef Herbert “Bert” Sachse is said to have created the pavlova at Perth’s Esplanade Hotel in 1935, and it was named by the house manager, Harry Nairn, who remarked it was “as light as pavlova”.

No matter whose side you take, no-one denies that pavlova is a delicious dessert. Perfect for any occasion.

1. Pre-heat oven to 150 degree celcius.
2. Place in order all ingredients into a bowl with mixer, except boiling water.
3. Beat on high, while beating add the boiling water until mix turns white and stiff.
4. Gently scoop the mixtute into a round shape like a plate onto a lined baking tray.
5. When placing Pavlova into oven turn down to 80 -100degree celcius, (low heat).
6. Pavlova can be cooked as one large or as individual meringues.  Place on cold greased and lined baking trays (foil is best) and bake for large Pavlova 1-1 ½ hours.  For small meringues bake 1 hour.
7. leave Pavlova in oven turned off to dry out, otherwise cool down before removing off baking tray.

Glazed Ham leg on the bone

Origin of dish:

Degree of Difficulty: **

1. Remove the skin from the ham, leaving a thin layer of fat to keep the meat moist while baking.
2. Score the ham in a diamond pattern without cutting the meat.
3. Place the ham on a trivet in a roasting pan.
4. Spread the mustard over the ham.
5. Heat the sugar, honey & cinnamon together until the sugar is dissolved.
6. Brush the sugar mixture over the ham.
7. Place a whole clove in the center of each diamond.
8. Pour the apple juice into the bottom of the pan & bake in the oven at 150°C for 1 ½ hours, basting during cooking.
9. May be served hot or cold with a selection of mustards & chutneys.

Global Diploma in Professional Cookery – Modularisation 

This means that if you have limited time and cannot commit to a full course of study you can complete the full course one module at a time! 

You can choose to do the modules in any order and pay for these individually as you go and are welcome to study just one or two that are of particular interest to you. 

 We do however recommend if you are keen to do the full diploma, that you study the modules in order which will give you the best learning experience. Once your payment is made your login will be emailed to you within 48 hours to get started. Each module can be easily completed in 4-6 weeks.

Use discount code “100OFF” to get $100 of our Global Diploma Modules  

Once all modules have been completed, along with the required industry hours you will be awarded the Global Diploma in Professional Cookery and be able to get the Global Commis Chef digital badge.

You may apply for this process from anywhere in the world.

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