Making its third anniversary this year, the youth chefs training keeps on soaring; changing the lives of young people and providing the hospitality industry with a highly sought after skilled workforce.
Pouring a pint is more a science than an art. “How you do it will either make the beer turn out correctly, or make it have too much or too little of a foam head. You could also end up wasting some beer.”
The South African Chefs Academy in partnership with Cape Legends, a division of Distell’s fine wine have launched the Inter Hotel Challenge aimed at promoting mentorship within tourism and hospitality industry.