Archives: Chef Academy

Finalise the fiery components for this chiles toreados guacamole by combining buttery avocado with a spicy jalapeno base.

Calling all spice lovers, upgrade the Mexican classic guacamole to Chef Pablo Penalosa’s: chiles toreados. This video will show you how to make the base for this spicy twist guaranteed to inject some Latin heat!

Switch it up with the sweet chicken rub as Chef Pablo Penalosa shows you how to elevate your brisket base to sugary sweet with the addition of a few extra ingredients. Experiment with texture by creating a crisp deep-fried chicken skin; while learning to sous vide and vacuum pack to deliver restaurant-quality results.

Take flavour to another level as Chef Pablo Penalosa explains the spices involved in preparing an aromatic rub for your brisket. Be guided through the process before being introduced to the smoker for a taste of smoked meat indulgence.

Working with a rectangular dish and monochromatic tones, Chef Coetzee shows the plate-up of a cauliflower salad. Experiment with visualising your dish before you plate and creating exciting plates.

Be guided through the plating process of a sweet potato, goats’ milk and rooibos mousse dressed dish, using a circular dish as the canvas.

Using a seasonal salad, Chef Coetzee demonstrates how and how not-to approach your plating with two different results. Re-create your plating in quick time with perfect results following tips on colour, structure and layering.

Understand how the shape of your dinnerware informs how you plate with top-tips on using a grid system to avoid dead spaces and ease aesthetic flow.

Chef Coetzee shares the aesthetic influences of plating from the practicality and speed of replicating a plating to style, identity and seasonal ingredients.

Chef Coetzee shares the aesthetic influences of plating from the practicality and speed of replicating a plating to style, identity and seasonal ingredients.