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SA government job creation strategy commences with Chefs

Minister of Tourism Marthinus van Schalkwyk

The government’s job-creation strategy has made its debut through the hospitality industry in the way of a young chefs’ education and learning venture.

Eight hundred young South Africans already have commenced training in order to become professional chefs as part of the National Youth Chef Training Programme, an exciting new program started via the Department of Tourism.

The department unveiled the programme on 24 February 2011 in Johannesburg at the HTA School of Culinary Art. The academy is just one of many cuisine institutions in the country that will actually offer training.

The department has recently invested in excess of R30-million (US$4.3-million) towards the programme for the following three years, an investment that Minister of Tourism Marthinus van Schalkwyk proclaimed has demonstrated a “vote of confidence” in the South African Chefs Association (Saca) in addition to the scheme itself.


Saca is going to operate the programme, and it has picked out educational institutions in all of the nine of South Africa’s provinces to provide training. It’s a six-month training course and furthermore an additional set of students are going to be chosen later on in the year, as reported by Saca president Stephen Billingham.

Some 230 of the programme’s students come from Gauteng, while both KwaZulu-Natal and the Western Cape provide 180 each. The Eastern Cape has 60, and 30 are going to be completely trained when it comes to each one of the other five provinces. The volume of signed up students per province was in fact determined as a result of skills demand within the hospitality sector.

The scheme is prioritising out of work individuals between the ages 18 and 35 possessing a matric qualification. A considerable number of unemployed tertiary-education graduate students have in addition signed up with the programme. “It really needs to be available to young adults equipped with matric, in addition to various other young adults that happen to be unemployed,” said Van Schalkwyk.

The young chefs who’ve signed up with the programme happen to be enrolled at absolutely no cost. Billingham mentioned the training opportunity has been promoted in leading newspapers around the country. “We’ve recently been advertising and marketing it over the past several months. We’ll continue to keep promoting and advertising it through the national press.”

Prior to being chosen, applicants went through interviews to be able to evaluate and assess their particular interest in addition to necessary skills when it comes to cuisine preparation. Tremendous passion is necessary to qualify for the programme, stressed Billingham.

The student chefs are going to receive a stipend of R2 000 ($285) if not more per month, according to the Saca president.

Call to private sector

The government will look within the private sector to establish sustainable job opportunities for all these young people after they graduate. Leading hotels and restaurants will be the preferred locations for a majority of these future professionals, whilst the flourishing events and catering business in addition has a great number of employment opportunities.

“I wish to call on the private sector to truly come to the table to help and assist all of us place all of these young individuals,” Van Schalkwyk said.

The government’s campaign for new employment opportunities is likely to have great results if the private sector creates considerably more opportunities, noted Van Schalkwyk. “It is actually our colleagues within the private sector who are able to create work opportunities that we truly require.”

Job creators, not seekers

Nkwe Mayimela, a 27-year-old unemployed graduate from Pretoria, considers the programme as being a superb chance to edge nearer to accomplishing her dream of owning a restaurant. She managed to graduate with a national diploma in travel and tourism studies from the Tshwane University of Technology last year, unfortunately has struggled to acquire employment.

“I sent applications for the programme for the reason that it’s for individuals without work,” Mayimela said. “I believe it’s a perfect opportunity for me. I would like to start my own restaurant in Pretoria.”

In the event the commitment of Israel Molisaotsile, a chief strategist at the Youth Chamber of Commerce and Industry, is anything to go by, Mayimela is without a doubt at the right place.

Modisaotsile stated the organisation is going to be working together with the Department of Tourism to provide training for the young chefs when it comes to entrepreneurship. The youngsters are going to be enrolled at entrepreneurship programmes facilitated by the Youth Chamber of Commerce and Industry.

“Once they’ve been properly trained here [at culinary academies], we filter all of them directly into entrepreneurship programmes,” Molisaotsile said.

The goal and objective would be that the graduates from the National Youth Chef Training Programme will end up being job creators within their communities, and not merely people looking for work. “We are convinced that all these students can create work opportunities. We now have partners whose interest will be to ensure that these individuals create employment,” Molisaotsile added.

For more details contact Department of Tourism directly.

Source: mediaclubsouthafrica.com, wacs2000.org, coffeehousemysteries.com, showcook.com, sachefsacademy.com, wearecunard.com


Chefs, Cooks, and Food Preparation Workers

Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts. They work in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties, such as keeping work areas clean and monitoring temperatures of ovens and stovetops.

Food preparation workers perform routine, repetitive tasks under the direction of chefs and cooks. These workers ready the ingredients for complex dishes by slicing and dicing vegetables, and composing salads and cold items. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Food preparation workers may cut and grind meats, poultry, and seafood in preparation for cooking. They also clean work areas, equipment, utensils, dishes, and silverware.

Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals. An executive chef, for example, is in charge of all food service operations and also may supervise the many kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine reports to an executive chef and is responsible for the daily operations of a single kitchen. A sous chef, or sub chef, is the second-in-command and runs the kitchen in the absence of the chef.

Responsibilities depend on where cooks work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts according to preset menus. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service and quick food preparation. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook French fries, often working on several orders at the same time. Fast-food cooks prepare a limited selection of menu items in fast-food restaurants.

Some cooks, called research chefs, combine culinary skills with knowledge of food science to develop recipes for chain restaurants and food processors and manufacturers. They test new formulas and flavors for prepared foods and determine the most efficient and safest way to prepare new foods.

Some cooks work for individuals rather than for restaurants, cafeterias, or food manufacturers. These private household cooks plan and prepare meals in private homes according to the client’s tastes or dietary needs. They order groceries and supplies, clean the kitchen, and wash dishes and utensils.  Private chefs are employed directly by a single individual or family or sometimes by corporations or institutions. These chefs usually live in and may travel with their employer.

Another type of private household cooks, called personal chefs, usually prepare a week’s worth of meals in the client’s home for the client to heat and serve according to directions throughout the week. Personal chefs are self-employed or employed by a company that provides this service.

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