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November and the crazy season’s in full swing. Everyone is busy at work, as businesses try to get as many projects completed as they can before the holiday wind down. Parents are taxiing children to and from sports, productions, exams and end of year activities and spare time is filled with work do’s and long overdue friend catch ups. International Culinary Studio is no exception, with the introduction of some new courses, exams in Auckland and Christchurch and some forward planning for a very exciting looking 2021!

NEW! FRONT OF HOUSE INDUSTRY SHORT COURSE

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With the current covid-19 situation and the large drop in International travellers, our hospitality industry is finding it hard to get trained food service and front of house staff. We have introduced our online Front of House Industry Short Course to help fill this gap. This course can be completed in your own home, in your own time in approximately 6.5 weeks (we allow 3 months). The course covers valuable skills hospitality owners are looking for in their Front of House staff, including customer service, team work, taking orders, preparing for food and beverage service, serving and clearing of food and drinks.
Do you have high school or university students looking for work over the holiday break? This could be a great foot in the door for them!

https://www.internationalculinarystudio.com/front-of-house/

Chef Tip – Cooking Soufflés

For the best result when cooking a soufflé, always cook in a bain-marie.

Placing your soufflés in a bain-marie when baking ensures a gentle form of cooking insulating the egg based dessert from the intense heat, or possible uneven heat from some ovens.

As you can see from the photos below, the same mixture was used in the same oven at the same temperature. One cooked with a Bain-marie (right side of photo) one without (left side of photo).

In fact (the right side of this photo), these soufflés where cooked 15 minutes after the left side. Imagine how much more the soufflé would have risen if cooked 15 minutes sooner rather in a bain-marie!!!!

Allow your soufflé to cool a little (for about 3 minutes) in the Bain-marie after baking to stop the soufflé from collapsing

Exam Recap

.On the 12th and 13th October exams were held in Auckland for the last of the City & Guilds Patisserie students and some of our New Zealand Certificate in Cookery students. Then on the weekend of the 21st and 22nd November exams were also held in Christchurch. Yet again we have been impressed with the results our students have achieved, as many have gained either merit or distinction passes.
I think the best part for us at International Culinary Studio, is seeing the satisfaction (and yes relief), on students faces as they receive their results!

Bianca Yuill -Peg & Pickle

Bianca Yuill has recently sat her New Zealand Certificate in Cookery Level 4 exams with us in Auckland. You can expect to see Bee around all the best places in the Hawkes Bay with her Peg & Pickle caravan. If you are a dumpling fan these cannot be missed! Bianca also loves to cater functions, dinners and luncheons.

Facebook page: https://www.facebook.com/pegandpickle

Liz Maynard – World Cuisine

https://www.facebook.com/worldcuisine.co.nz/
Liz Maynard has used her 25+ years of culinary experience and recently graduated with the New Zealand Certificate in Cookery Level 4 and City & Guilds Diploma in Culinary Arts through RPL (recognition of prior learning). Liz’s World Cuisine business, provides catering for Private dinners, canapé functions, high teas, corporate events/functions & Family gatherings and specialises in dietary requirements.

https://www.facebook.com/worldcuisine.co.nz/

Global Certificate in Professional Cookery

We’d like to introduce our new Global Certificate in Professional Cookery course.

On completion of the Global Certificate in Professional Cookery and the associated industry hours, the holder can be awarded the Worldchef Certified Commis Chef badge. This means they are a professional cook who has experience of working in a food service operation. They are part of a kitchen brigade and responsible for performing a variety of basic cooking and baking tasks, under the supervision of a professional chef.

This digital badge is particularly valuable as it is Created by City & Guilds in partnership with Worldchefs and employers, Global Hospitality Certification is the first and only professional hospitality skills framework in the world. Now that City & Guilds are no longer providing qualifications in New Zealand and Australia this the only way to study a City & Guilds qualification in these countries.

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