Sixteen budding chefs from Kathu in the Northern Cape recently returned home after spending a week in India to fine-tune their culinary skills and tantalise their taste buds.
SIXTEEN budding chefs from Kathu recently returned home after spending a week in India to fine-tune their culinary skills and tantalise their taste buds.
Cookery programme students from the Northern Cape Technical TVET College in Kathu travelled to the cultural capital of India, Kolkata, through a partnership with Kumba Iron Ore’s Sishen mine to provide them with practical training in international cuisine and catering best practices.
Student Lerato Mothei, 24, said the hospitality standards in India were top-notch.
“We were exposed to different techniques and approaches to hospitality. Their professionalism inspired me,” said Mothei.
“We attended a three-day workshop where we learnt about a variety of spices, oils and cooking techniques. What stood out for me was the level of communication and team work.
“We also visited temples and had an opportunity to absorb the local culture – Kolkata is a vibrant city!”
The project co-ordinator and social economic development officer at Sishen, Kealeboga Pilane, explained that the hospitality industry was an important economic driver in the John Taolo Gaetsewe District.
“The trip to India was used to develop international exposure for the students and provide them with a competitive edge in their industry upon completion of their studies,” said Pilane.
“The experience they gained on the expedition will enable them to enhance their skills, secure gainful employment or open up their own businesses.”
