Some great chefs are born; some are made … and some are simply made better. Spending time in the kitchen has become quite fashionable following the boom of foodie TV and the emergence of celebrity chefs. And while it warms the hearts (and tummies) that the eating experience is attracting such limelight, it must be known that a career in the fast-paced local hospitality industry is not for the fainthearted. What the world needs is well-trained chefs to lead the expansion seen in hospitality and tourism on a global level. At The Private Hotel School, you can start your hospitality career.

The culinary world’s high levels of creativity and the trend of constantly pushing the boundaries have further opened up the possibility for not only specialty chefs to carve out a career, but equally so for food stylists and photographers, food journalists and bloggers.

An advanced certificate in culinary arts will prepare you for any number of food career niches that might speak to your particular interest or passion.

If serving others is your thing. One tends to forget that a superlative culinary experience depends on more than what happens behind the stove. It is that human encounter between kitchen door and table that often clinches the deal. And The Private Hotel School has a finger in this proverbial pie too. But if serving others makes you tick, think big: think hotel manager in a 5-star hotel in Cape Town or Dubai. An internationally accredited Advanced Certificate in Hospitality Management will set you on your way.

Food begs ceremony. Everyone enjoys a celebration of some sorts and no celebration is worth its salt without a food feast.

Heritage Month has for example led to a uniting focus on the South African braai. And while it is perfectly fine for everyone to organise their own braai, large-scale events (think weddings, international conferences, festivals and the like) demand more than someone carrying a clipboard. The Private Hotel School’s new Diploma in Event Management will serve as the ideal launch pad into this viable industry.

The Private Hotel School has specially developed this Weskus Masala Fish Sosatie recipe for Heritage Month, bringing together a variety of cultures in one dish.

Weskus Masala Fish Sosatie, Apricot-Tamarind Chutney, Carrot Sambal & Mint Yoghurt

SERVES: 4-6
DIFFICULTY: easy
PREP TIME: 60 minutes
COOKING TIME:10 minutes

Fish Sosaties

2 Tbsp (30 ml) garam masala
2 tsp (10 ml) cumin, freshly ground
1 tsp (5 ml) coriander seeds, freshly ground
1 tsp (5 ml) ground cinnamon
600 g firm white fish SASSI green list, cubed
1 tsp (5 ml) salt
2 Tbsp (30 ml) canola oil, extra for basting
6 wooden skewers, soaked in water

Chutney

1 tsp (5 ml) canola oil
1 onion, finely chopped
1 garlic clove, chopped
4 cm stick ginger, peeled and chopped
1 granny smith apple, cored and cubed
1 tsp (5 ml) cumin, freshly ground
1 cup (250 ml) dried apricots, chopped
2 Tbsp (30 ml) tamarind paste
1 cup (250 ml) warm water
1 cup (250 ml) granulated sugar

Carrot Sambal

2 large carrots, washed and peeled
⅓ cup (80 ml) white wine vinegar
⅓ cup (80 ml) granulated sugar
½ (2,5 ml) tsp salt
2tbsp (30 ml) fresh coriander, chopped

Mint Yoghurt

¾ cup (180 ml) plain Greek yoghurt
1 Tbsp (15 ml) mint, washed and finely chopped

Method

Fish Sosaties

Mix the spices together with the salt. Toss the fish cubes in oil then add the spice mix and mix well until all the fish cubes are covered. Cover with clingfilm and let it marinade for 1 hour or preferably overnight in the refrigerator. Once marinated place on wooden skewers.
The sosaties are braaied on the fire, otherwise, they can be pan fried until golden brown and cooked through.

Chutney

Gently sauté onions with the oil in a medium sauce pan, once translucent add the ginger, garlic and apple cook for 3 minutes with no colour. Add the apricots, tamarind paste, water and sugar gently stir until sugar is dissolved and bring to a boil. Boil until reduced and syrupy, check the acidity at this point add more sugar if needed. Place the chutney in a food processor and gently pulse it until it is coarsely blended.

Carrot Sambal

Using a vegetable peeler, slice the carrots into thin ribbons. Dissolve the sugar and salt in the vinegar in a glass mixing bowl. Add the carrot ribbons and toss well, let it marinade for 1 hour. Just before serving add the coriander and mix well.

Mint Yoghurt

Mix all the ingredients together in a bowl and set aside.

Serve the braaied fish sosaties with the chutney, sambal and yoghurt.

For more inspiration, check out our jam-packed recipe section.

privatehotelschool.co.za | Facebook