The Grade 12's were once again privileged to have guest chef Craig Cormack come to Wynberg to demonstrate various types of soups.
Craig is an award-winning chef working at 5-star properties in South Africa. He did his 3-year apprenticeship with Southern Sun hotels. During this time he had the honour of cooking for Queen Elizabeth 11 in Zimbabwe, followed by stints locally at Victoria and Alfred Hotel, The Bay Hotel, running the hotel kitchens as Executive Chef at Ellerman House, Cape Grace Hotel where he was part of the team who won the coveted award of Best Hotel in the World 2000. He was invited to join the Chaine des Rotisseurs - an extremely prestigious society in culinary circles - as Maitre Rotisseur. Lastly, he worked as Executive Chef, at the Village Hotel on Spier Wine Estate.
His experience abroad includes the following: He worked for the summer on the Greek Island of Santorini, and did a six-month stint at Millerhowe, a Boutique Luxury Hotel in the United Kingdom under master chef John Tovey. He also spent a 3-month food sabbatical in Australia and New Zealand. Craig has represented South Africa in two overseas food promotions in Mauritius and Turkey. He was also Chairman of the South African Chefs' Association, Western Cape in 2005/2006. He currently has 6 businesses which he runs with business partner Bertus Berson, from Overture Restaurant, one of the Top 10 restaurants in South Africa.
Mr Craig Cormack demonstrated for the Grade 12 pupils, 8 categories of soup. He showed them how to make a clear consommé soup, tomato soup, cauliflower soup, Mexican bean soup and Bouillabaisse. He also explained concept soups such as pea soup served with ham terrine, and pea salad. He explained how to add value to your soups when you serve them - for example, he suggested that tomato soup can be served with Parma-Ham-wrapped mozzarella parcels with a tomato, onion, and basil dressing on top.
Apart from all the knowledge tips Craig shared with the Grade 12's, the tasting of all the delicious soups he presented also went down a treat.