Delicious Slovak And Serbian Traditional Easter Foods

Both my grandmothers have been gone from my life for over 40 years, but the impact their foods made on my life was strong. My grandparents from both the Serbian and Slovak sides of the family came from Europe in the early 1900s, bringing their knowledge of the foods and traditions along with them. Easter, along with Christmas, are the two holidays I associate with the most traditional foods.

Both sides of the family made traditional baskets of foods to take to their respective churches to be blessed. Though Slovakia and Serbia are not close to each other, the traditions of the area are very widespread. As the last Easter I may have spent with one of my grandparents was about 44 years ago, my personal memories are sketchy in some areas, and vivid in others. Lately, it has felt important to reach out to my siblings and learn what memories they might still have that are gone from my recollections.

The items traditionally placed in the basket of foods to be blessed are ham, sausage, egg cheese, bread, beets with horseradish, salt, butter, Easter eggs and a candle. There may be other things that were added. I recall the baskets being taken to church, but not too much more.

Traditional Foods

Some of the traditional foods that are less common here in the US are the beets with horseradish and the egg cheese. It seems lately that beets with horseradish recipes have been popping up all over. Not like the traditional one my grandma made, of course, but that combination suddenly has become apparent.

Beets with Horseradish

The recipe that my Serbian grandmother passed down was from grated cooked or canned beets, mixed with bottled horseradish to taste. The recipe amounts are fluid, depending on the size of family and how much horseradish one can tolerate. For two jars of beets, well drained and shredded, about 1 tablespoon of horseradish may be added. This amount may be increased or decreased as needed. A little sugar is added, from 1 to 3 teaspoons. All ingredients are mixed well, and then can be spooned into jars until needed.

This beet dish is used as a condiment, to go with the ham and other Easter foods. It can be used as a side dish on the plate, or it can be used on a sandwich of the traditional Easter Paska Bread with ham or sausage. The Serbian name of the beets and horseradish dish is not one I can recall. I have read that depending on the area it is from, this may be called Ren, Hren, Chrin and many other variations.

Egg Cheese

This particular dish is one that I firmly recall only being called by its Serbian name, Sirets. The pronunciation of this word is SEE rets, with the letter R trilled. It is one of the traditional foods I have never cared for, but my Dad just loved. Since my Mom never made it, I asked Grandma for her recipe so I could carry on the tradition.

She told me to take one quart of whole milk and a dozen eggs in a pan and mix them together really well, adding in a little bit of salt and sugar. Over time I have found that about 2 teaspoons each of the salt and sugar work well. The mixture is cooked slowly on the stove, stirring constantly, until the eggs begin to cook and separate. Once the mixture has completely separated, it is poured into a cheesecloth lined colander to drain. Once drained, the ends of the cheesecloth are brought together and tied, and the ball is hung to continue draining. Grandma hung the cheesecloth ball from her kitchen faucet. Once the egg cheese ball has cooled it is placed in the refrigerator to continue to firm and chill. When ready to eat, it is unwrapped from the cheesecloth and sliced.

Paska Bread

This rich butter and egg bread was made mainly for Christmas or Easter. My Slovak mom also made it for Thanksgiving. The bread is delightful, and I have made this recipe as our daily bread since the 1970s. It may have started as a traditional bread used only for these special feasts, but it is far too delicious to limit its use. I have now created a version that is easy to make in my heavy duty stand mixer. For Easter, the bread is braided, either in a ring shape, or a round loaf with a small braid on top or in a braided loaf.

Keeping traditions alive for your children is a worthwhile endeavor, giving them a sense of place in the world. It is not meant to divide or separate cultures, but to keep the foods in their purest state so they maintain their ability to stand out from the crowd in these days of fusion cooking.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Long-term Cooking Oil Storage

Cooking oil is a staple in most pantries and is used frequently by the chef(s) of a household to prepare any number of culinary variations. The preservation of cooking oil is often overlooked until one goes to pour a spoonful into a pan and it smells, looks (or tastes) funky. Such rancidity often goes unnoticed for some time because most oils bought at a store are highly refined and deodorized; but aside from the taste factor, rancid oils present significant health risks such as heart disease, atherosclerosis, and cancer. Clearly, this should be avoided at all cost by ensuring that cooking oils are stored properly from the time they leave the store.

The cause of rancidity is oxidization, an inevitable process due to the exposure of a fat or oil to air, heat, and light. The more polyunsaturated a fat is, the faster it will go rancid. Examples of oils with a high polyunsaturated fat content are flaxseed oil, sunflower oil, corn oil, and soybean oil. Butter, palm oil, and olive oil have relatively small amounts, but they are by no means safe from early rancidity if not handled with care.

In general, unless cooking oil has been specially preserved, an unopened bottle has a shelf life of about a year if it has been properly stored. Highly polyunsaturated oils don’t keep as well. Although an active chef may go through a large quantity of cooking oil, the average person should avoid buying in bulk. It may be more expensive to continuously buy smaller bottles rather than an annual large one, but it’s better to eat the cost than allow a large quantity to sit, be intermittently exposed to air and heat, and end up eating half a bottle of rancid cooking oil.

Cooking oil’s shelf life should be accounted for while shopping. Like other food items, products tend to be fresher at busier stores with a higher inventory turnover rate: Mind the expiration date, too. Provided that cooking oil is fresh at purchase, those with more preservatives added by the manufacturer last longer than those without them. Also, while darker colored oils tend to be more flavorful than paler colored oils, it’s important to note that ingredients contributing to the flavoring and coloring of the product also lead to faster rancidity. Thus, for maximum shelf life, a consumer should always buy paler colored oils. The bottling of the product is also important, as some bottles are more gas impermeable than others; the most preserve-friendly package for the product would be an opaque, airtight glass or metal container.

Some people don’t like to buy a product simply based on its bottling; if this is you, the solution to meeting your product of choice with smart storage is to transfer the cooking oil into a different bottle when you get home. If the oil comes in a plastic container, particularly clear plastic, then it’s a good idea to transfer it to a gas impermeable glass or metal container that can be sealed airtight. If possible, vacuum seal the storage container so to remove as much lingering oxygen as possible.

The ideal storage scenario for cooking oil is somewhere cool, dark, and without air. Indeed, left at room temperatures, opened bottles of cooking oils can become rancid in anywhere from a week to a couple of months, though it may take several more months before developing an odor. It’s thus important to refrigerate stored oil, especially after its been opened, and to keep transparent glass and plastic containers stored in a dark place such as in a box to avoid speeding up the oxygenation process. A lower temperature may cause the cooking oil to become cloudy or solid, but in fact the fat is still perfectly usable and will return to its normal liquid, clear state once left out before use and warmed back to room temperature.

If these tactics go by the wayside over time, then your best bet is to rotate oil more frequently: Throw it out and get another one. Even a bottle of cooking oil that is yet to display symptoms of rancidity isn’t safe if treated without caution, and no amount of preservatives that can be added to oil will substitute for proper storage and rotation.

Knowing What To Expect From A Culinary Arts School

Classes offered in culinary arts school cover a wide range of topics, from conditions for sanitary food preparation to the basics of diet and nutrition. Module options don’t end there however. Students may find themselves in a wine appreciation course, or even in a class that can help them acquire the necessary skills for being a hospitality ambassador.

Graduates of culinary arts school are in demand just about everywhere. The reason is that there are a growing number and variety of restaurants worldwide, particularly in developing countries where more and more people can now afford to dine out. Hence, the demands for culinary experts are almost endless, ranging from restaurants to schools to hospitals to all places in between that offer some kind of food service. All these places need experts to ensure that they can serve a balanced diet to the many people they have to feed.

Culinary arts school can appeal to a wide range of demographics. From those who want to have a change of career to high school graduates seeking to enter the food service industry. Not only are these classes offered in many places, they are also available in the evenings and on weekends in order to accommodate a person’s current job or lifestyle.

Before applying to a culinary school, students should consider several factors to make sure that their school can help them move toward a successful career in this field.

Accreditation is among the most important considerations. Like many other schools, a school in culinary arts must undergo examination of their teacher qualifications, student-teacher ratios, curriculum, and facilities prior to receiving an accreditation from the government or any recognized body or association. The process of accreditation involves a series of examinations to determine whether or not a culinary school is qualified to train students to work in this industry.

For many schools, this may be a rather long process and achieving it can be considered a major accomplishment. So when searching for a great school to attend, it is important for students to ensure that their prospective school has been duly accredited prior to applying for admission.

Cost is another important factor to consider when choosing a culinary school. Unfortunately, studying in many schools (especially specialty trade schools) can be somewhat costly. However, with a little research, students can also find some that are not as expensive, and some that offer scholarships to deserving students for attending their school. Loans are also available for most schools, but students should bear in mind that they must be paid back later on, and not burden themselves with more debt than they can handle when they enter the work force.

The type of school should also be carefully considered before applying for admission. Most culinary schools are designed towards a particular end goal. For example, students who plan to manage a restaurant or a hotel in the future must take this into consideration when choosing their school. Those who want to be a professional chef in their own business must also look at the focus of the school. Some schools specialize in pastries, others in baking, and still others in international cuisines. Knowing what an individual wants to do with their degree prior to applying to any college will likely be a big help.

School facilities should be another concern when it comes to choosing a culinary school. Before deciding to attend in any school, a student must first find some time to visit. One important thing to check is to see if the school is using up-to-date equipment. Cooking equipment is always changing. This is why it is important for many students to acquire the skills they are seeking using the most modern equipment.

Following these guidelines can help students move toward building a successful career in culinary arts. Before entering, it is good to realize that there’s more to this career than just cooking. It is a broad discipline that ranges from creating and designing practical menus to offering the best hospitality both to loved ones and customers. Enrolling in a culinary arts school can help individuals attain the career they are seeking in the food service industry.

Flavor Pairings: Why Grow Herbs For Cooking, Cocktails, And Culinary Crafts

I remember my first herb class on growing herbs for culinary and creative crafts. I left that annual herb sale with young fragrant plants, with just enough knowledge to be dangerous wielding a trowel, and a perpetual enthusiasm that all contributed to help me form my first edible garden oasis.

After a trip to Home Depot, I was armed with shiny silver tools, bags of potting soil to house my foliage friends, fertilizer to make them grow, and the inner drive to begin digging my way to becoming a green thumb farmer girl!

Now, 20 years later, it’s hard to imagine my kitchen without a bunch of basil on the counter, herbs drying on racks, and jars of dried oregano and chocolate mint within easy reach at each meal. From summer’s juicy ripe berries, peaches, and tomatoes to fall’s vibrant harvest of squash, pumpkin, and sweet potatoes, onto holiday turkey and ham feasts, and into hearty winter stews and casseroles, herbs enhance every season’s fare!

I’m still thrilled to witness the miracle of propagation each time with every plant. I shelter them in stormy weather, talk to them while watering, trim their leaves, and weed their beds. In return, I’m rewarded with savory, spicy, and fruity aromas, a relaxing hobby, a healthy method of adding flavor to food and cocktails that lasts all year long, and great natural photography backgrounds!

Do you have herbs and are looking for ideas on how to use them? Do you see those little plastic packets of greenery hanging in the grocery store but have no clue what to do with them? Maybe you want to expand your culinary horizons and explore your green thumb capabilities? Many people are lured into using fresh herbs through the culinary route.

This is the first in a series of articles on growing herbs for cooking, cocktails, and culinary crafts. Plus tips on pairing all kinds of flavors, from custom infused oils and balsamic vinegars to herbs, spirits, sweet and savory dishes. When you marry the right foods together into a succulent harmonious balance, the results are amazing and herbs contribute such character to your cuisine.

This isn’t about becoming a food snob or being tethered to rules, except for this one; seasoning is vital in cooking and herbs go hand in hand with that philosophy. I’ll offer general guidelines along with novel combinations I’ve discovered but there’s no one taste fits all. It’s thrilling to develop original recipes and tweak the traditional dishes we savor. Play with new ingredients. It’s great fun to use homegrown edibles but if you don’t want to grow plants yourself, buy a few freshly packaged herbs from the store and practice cooking with them.

Be daring with oil and vinegar selections. There’s a wonderful store called Savor The Olive in Virginia Beach that is a tasting room full of unique fused and infused oils and light and dark balsamic vinegars. If you have one of those in your area as well as wine tastings, take advantage of going for a visit. Experiment, so that your sense of taste gets stronger and more acute and it will tell you how much to use.

Herbs add to the enjoyment of cooking and help you personalize what you’ve prepared. Being a chef is an art. Each person has a unique touch and flavor palate. The kitchen is your studio, the plate your blank canvas. Let instinct and imagination guide you. Herbs are one of the tools in your aromatic arsenal that enable you to present a mouthwatering masterpiece.

Hope you’ll join me on a tasting tour of my fertile little deck farm as we pinch and smell the herbs, swirl and taste the wine, envision what main course will be the star of the plate, and tempt your taste buds with food that’s appealing to the eye and tongue.

Article Source: http://EzineArticles.com/7250810

How Culinary Arts and Culinary Management Programs Differ

Culinary management programs do not just instruct students in how to cook, they also tackle the legal side of the food industry and principles necessary to operate a restaurant or hospitality venue. Culinary arts, on the other hand, focuses almost entirely on the skills and knowledge necessary to cooking and serving various gourmet foods. To further demonstrate the difference between culinary arts and culinary management, we will outline their differences below.

Culinary management

Graduates of this coursework understand the basics and can even cook a little, but they are looking to see the big picture, they are the ones who want to be in charge of the show. They mostly work behind-the-scenes and take care of all the particulars that come with efficient supervision of the kitchen and venue or facility. Culinary managers run the daily operations of dining establishments including kitchen management, helping the chef create an array of menu options, promoting good customer relations, managing supplies in the kitchen and overseeing general upkeep of the restaurant.

In culinary, there are many programs being offered to enrollees and one of the most common courses of study is the Culinary Management degree. If you enroll in this program, you can expect to gain general knowledge of the culinary arts, restaurant management, and culinary business. You will also be studying about:

Contemporary/Modern Cuisine

Knowing about the newest food trends is very important to be able to manage a restaurant successfully. This subject will give you an extensive awareness of what the latest trends are in cooking. This subject also provides a better understanding of fine dining.

Running a Dining Room

Dining room operations have many facets so students are taught how to run this room efficiently and manage the food servers, chefs, and the rest of the staff working in the dining and kitchen area. The lessons will also give you knowledge about how to make the best use of your operations and generate bigger profits.

Management of Food Service

Culinary management is also about food costing and specific areas of food service. By learning good strategies through this coursework, you will have the ability to rise above all the challenges related to food service management.

Accounting

To have a profitable food business, you need some knowledge of accounting. As a culinary management degree holder, there’s a big chance that you will also be given the task of handling taxes and balancing the books so this is an important skillset to learn.

Culinary Arts

Culinary art is an interesting field that you can take on and build a career through. Everybody loves food and really enjoys eating. With a degree in culinary arts you will focus on preparing delicious meals, inventing new recipes, and creating luscious fancy desserts.

This branch of the culinary field is deemed to be both a science and an art. This is because, the coursework brings forward a multifaceted concept that does not just require cooking skills but the love of knowledge of everything that has something to do with the business.

When it comes to culinary arts cooking programs, there are courses designed for students who prefer to obtain a certificate or associate degree in culinary. These programs were created to help people in developing their cooking potential. Certificate culinary courses are one of the advanced methods of culinary education, so holders are seen as good enough to be regarded as professionals in their field.

With a full course or bachelor’s degree in the culinary arts, you can do more than cooking. In fact, you also have the opportunity to be a manager or director in a dining establishment. Below are several careers that you can explore after earning your culinary arts degree:

• Chef (private, executive, or fine dining)

• Baker

• Desserts or pastry chef

• Food and beverage director

Ultimately, culinary schools are institutions offering education for individuals who would like to delve into the art and science of food preparation and other things related to it. The culinary field will never go out of style so whether you have decided to study culinary arts or culinary management, you will most likely end up with good career. You must seriously look for the best culinary school for you because where you enroll can have a great impact on your future culinary career.

Article Source: http://EzineArticles.com/7602659

EntrepreneurMonth: Lessons from a She Boss

Tammy Lederle is founder and CEO of both Brandnew Creative Agency and Take Charge. She started her own catering business from her mom’s kitchen when she was 19 years old, having learned from the ‘best She Boss ever’ – her mom, who also successfully ran two businesses. Here’s how Lederle baked her own entrepreneurial passion.
Having completed a part-time public relations course, where she learnt the importance of communication and promotion, Lederle joined the marketing diploma course at Red and Yellow School in Cape Town. That’s where she met some of the greatest marketing and advertising minds in the country, worked on incredible projects, was pushed and stretched in ways that were uncomfortable but necessary, and learned to be a team player. But that’s not where it all began.

‘She Boss’ Lederle.
‘She Boss’ Lederle.

Lederle’s entrepreneurial success was preceded by playing school-school in her mom’s kitchen and gathering her 5-year-old friends together in the dining room to hold very serious board meetings. Her first business out of Silwood Cordon Bleu cooking school was Tammy Lederle Catering (TLC), working for private clients and corporates and catering for up to 300 people per event out of her parents’ home kitchen with one assistant. She went on to work as a chef in the six-star Park Hyatt Hotel, cooking for guests like the Gates family, Catherine Zeta Jones and Michael Douglas.

It’s a ‘kitchen passion’ that’s lasted, as the Brandnew office still receives many treats, because Lederle loves baking, despite having moved on to greater things, as she always knew she was an entrepreneur. She also keeps those creative ideas flowing, with her side-line business, Take Charge, flourishing – she stumbled on a product that charges smartphones on the go while in Sydney in 2013 and developed a local line of genuine leather handbags, purses and tablet cases with built-in power banks that charge your phone or tablet from dead to full in just an hour.

But Lederle is by no means alone in her entrepreneurialism, saying SA is “a nation of born entrepreneurs,” as we’re motivated from a young age to be business owners and forge paths where others haven’t ventured before. She falls into this category herself, having started two successful businesses of her own before the age of 20 based on the desire to run her own show and teach others, which prompted her to ‘start my own thing’ as soon as she was able to.

Entrepreneurial lessons from corporates

That’s not to say she’s always followed an entrepreneurial path, as Lederle shares that having worked for corporates for five years – as marketing executive on Seventeen and National Geographic magazines, and later as marketing manager at 8 Ink Media publishing house as well as group marketing manager at Associated Magazines, working on the esteemed Cosmopolitan; House & Leisure; O, The Oprah Magazine; and Marie Claire titles taught her the importance of time and budget-keeping, systems, operations and the need for financial prowess.

That’s important because entrepreneurship forces you to fully commit to your idea, putting your own money, time, energy and heart into the business you’ve created and conceptualised. Lederle says, “It’s quite easy to unemotionally work for someone else, and spend their money and time, but when you decide to be an entrepreneur, you suddenly realise that every ounce of passion, cash, time and thought matters.”

Team Brandnew.
Team Brandnew.

And as the times have changed in our country, so a stronger need for entrepreneurialism has emerged. Lederle says because it’s not as simple as it once was to find a job you really want, so comes the birth of startups by youngsters who figure they may as well enter the real world by kicking off with an idea of their own.

She says the positive side of this – other than the free-thinking, free-spirited humans the culture of entrepreneurialism creates – is that big businesses are putting energy and money into assisting startups to grow and reach their real potential, guiding them with business know-how, networking and basic finance.

Rise of ‘there-isn’t-even-a-box’ thinkers

On how ‘entrepreneur-mindedness’ benefits those in the creative industries in particular, Lederle says, “Having an entrepreneurial mind means that you never see what is, you see what could be. You see potential and opportunities in everything, constantly gauging how things could be done, felt, created, consumed better.”

This means you’re relentlessly curious about new ways of exploring the usual, and generally have a natural born understanding of the way humans react and behave. The benefit of this to the creative industry? There’s an army of there-isn’t-even-a-box- thinkers who ceaselessly chase new avenues and unashamedly forge new paths, instead of following and copying other creators. Lederle says this results in new art, technology, experiential and communication ideas never thought of before, which are often so simple and necessary that we wonder how we didn’t think of the ideas ourselves.

But do you have what it takes? In March 2009, while sitting at a dinner table with family friends, Brandnew Marketing was born when they needed someone to do their marketing for a small hospitality and property brand. Despite Brandnew’s successes along the way, it’s not always easy, and you need to be able to keep going, even when the clock strikes 5pm and the corporate world switches off of ‘work mode’. Lederle adds that no one has it all figured out, stating, “We all look at other entrepreneurs and assume they know exactly what they’re doing and where they’re headed next, but when you sit down and have an honest, authentic chat, you realise that everyone’s just winging it and hoping for the best.”

Lederle lists the following qualities of a good entrepreneur:

A drive to succeed, despite the inevitable obstacles and set-backs that arise.
A natural curiosity for how things work and how people behave. Excellent entrepreneurs would make the best post-crime scene witnesses, because they notice everything on the scene prior to the crime: The waitresses’ strange hairstyle, the off kerning on the menu, the wilting pot plant in the corner, the way the man at the back seemed uncomfortable in his own skin, etc.
The ability to put aside your ego and ask questions and advice from those who know more and have more experience than you.
The open mind to read, learn and absorb information that’ll make you a better business owner.
Leadership skills that mean you work in the trenches with your staff/team, instead of delegating and expecting them to do it all.

Four ways B&B and guest house owners can avoid being exposed this festive season

With the hospitality industry at its busiest during the holiday period, it is also at its most vulnerable. Here are some of the common risks owners face and how best to mitigate them.
Paul Halley
Paul Halley
1. Make sure even Santa can’t get in…

With a few weeks left before the holiday rush, now is an ideal time to check all safety and security installations such as alarm systems, perimeter fencing, fire equipment and safety evacuation procedures. All staff should be receiving refresher training so they are well prepared to respond to emergencies such as security threats, fires, floods, guest injuries, etc.

Guests should also be provided with general safety tips and made aware of the establishment’s safety and evacuation procedures on arrival. Guests should be urged to report incidents such as credit card fraud, theft, suspicious behaviour of on-site contractors (or even staff) and should be encouraged to keep their valuables locked up. Any incidents resulting in possible injuries also need to be recorded in detail.

2. Keeping afloat

The country is expected to continue experiencing sporadic, heavy rains over the coming months, and while this is a welcomed relief, the disastrous effects of lightning and floods are already evident. To help limit potential damage, holiday establishments should ensure that:

Four ways B&B and guest house owners can avoid being exposed this festive season

On the flipside, until dam levels reach more acceptable levels, water restrictions, and even outages will persist. The challenge here is flooding due to geyser or pipe bursts from the pressure fluctuations or taps being left open during water outages hence, establishments should ensure that:

Four ways B&B and guest house owners can avoid being exposed this festive season

3. Early morning blues

To deal with the volumes of guests, kitchens often close later with staff leaving in the early hours of the morning. At this point, they are usually very tired and may neglect to check that deep fat fryers, stoves, and cooking equipment are switched off, that freezers are operating normally and that the premises are secured and alarm system activated. Not only is there a danger of frozen goods spoiling but the establishment also runs the risk of fire damage. Implementing and requiring strict adherence to a robust shut-down procedure becomes critical; requiring additional checks and a review of the shutdown process is, therefore, also advisable.

4. Business uninterrupted

These checks and balances are invaluable in managing risks, however, cannot completely shield businesses from losses. The cost of potential liability claims (there is always that one guest who has too much festive cheer and gets injured), flood damage or even loss of income – coupled with costs of rehousing guests – if an establishment isn’t able to operate for a certain period, can be exorbitant. As the ultimate safeguard, comprehensive hospitality insurance and business interruption covers should form part of every service provider’s risk management strategy.

Glenelly Estate reshaped, refreshed

13 years ago, May de Lencquesaing started a new journey on South African soil which saw Glenelly Estate reborn. Today, alongside her two grandsons Nicolas Bureau and Arthur de Lencquesaing, the 8th generation of vintners and wine producers, they are reshaping the estate. Glenelly is moving forward with May’s unique experience and vision, supported by winemaker Luke O’Cuinneagain and viticulturist Heinrich Louw.

May de Lencquesaing
May de Lencquesaing

After closing to the public for extensive renovations over the past year, the Stellenbosch estate has re-opened as a world-class Winelands destination including a hospitable bistro, a tasting room with spectacular views,a new presentation of Madame’s unique glass collection as well as a series of new vintages across the estate’s range of wines.

A refreshed brand

The team has taken the opportunity to refresh the brand and create a clearer, more distinctive identity. The main elements of the old Glenelly logo remain, but in the form of a classic 19th-century illustration of an elegant French lady riding side-saddle a powerful South African rhino. The floating and fragile glass in her hand creates a surprising contrast, symbol of a unique balance.

Glenelly Estate reshaped, refreshed

An embossed stamp now appears on all wine labels, carrying with it nearly 250 years of the family’s involvement in the wine industry. Their ancestor, Elie Miailhe, was granted the title of ‘royal wine broker’ in 1783. May de Lencquesaing (née Miailhe), continues this tradition together with her grandchildren. Three specific pantone colours of red, orange and brown are the new corporate colours symbolising three key elements: the sun, the soil, and the wine. All the labels now have a more distinctive and high-end look and feel, incorporating embossing, high bold and gold foiling on premium quality paper.

The Glass Collection range
The Glass Collection range

Glenelly’s three tiers of wine include the Glass Collection range – single varietal wines, with a great expression of the terroir and vintage. The Estate Reserve range which is the new, more recognisable and more pronounceable name for the previous Grand Vin range. Lady May, named in honour of Glenelly’s Grande Dame, comes predominantly from a single vineyard.

A tasting room with a view

The new tasting room, on the top floor of the modern winery, overlooks the gentle lower slopes of the Simonsberg Mountain. Fuelled by natural light, the contemporary bar made using granite from the estate invites the guests to sit and taste. A series of tasting experiences and food pairings enable both neophytes and connoisseurs to enjoy and discover the award-winning wines.

Glenelly’s new upstairs Tasting Room
Glenelly’s new upstairs Tasting Room

Visitors will be able to taste current and back vintages of the Glass Collection, Estate Reserve, and Lady May wines. In the same room, the winemaker’s private tasting area is only separated by a large cabinet de curiosité featuring intriguing elements related to wine, the family, and the estate. The elegant design, exquisite use of light, and uninterrupted views provide the ideal setting to appreciate the fine wines of Glenelly.

The Vine Bistro at Glenelly

According to May, “wines are made to pair with food, so introducing a culinary experience at Glenelly was the logical next step on our journey. My grandchildren initiated this project a few months ago with Christophe Dehosse, the ideal chef to look after this exciting new venture: French, but very established in South Africa, mastering haute cuisine but cooking simple dishes, getting his inspiration from traditional bistros of his homeland while experimenting with African and Mediterranean ingredients.

He sources local organic farm products and serves very seasonal food”. Inside, the decor is warm and elegant and includes a harmonious mix of 19th-century chairs, classic Parisian tables, a contemporary cellar, a fireplace for the winter, leather banquettes and a traditional bar with brass. Outside, on the terrace or under the pergola, expect long wooden tables, a water feature, plants and a pétanque court for long lazy afternoons enjoying the picturesque views of the estate.

The private glass collection

Glenelly Estate reshaped, refreshed

The presentation of the extensive private collection of glass acquired by May de Lencquesaing has been totally redesigned. Situated in the underground of the winery, you’ll be taken on a journey through 2000 years of glassmaking, with the 160 pieces of the collection each telling a story. The room has intentionally been painted in a charcoal grey for the beautifully illuminated glasses to take centre stage. You will see Roman pieces, XVIIth and XVIIIth century glasses, but also Daum, Salvador Dali as well as American and South African contemporary artists.

How To Find Best Cooking Culinary Education Provided By Cooking Schools

Many cookery counselors and professionals make available for total information and instructions about gastronomic certificates and diploma courses and careers to their customers. Educational specialists of culinary arts schools provide all information about location, charges of course, period of course and certificates, facilities and training programs which are use in training time. Cooking arts schools and training programs offer culinary cooking education. They confer some principles and process with the support of their capable and dedicated trainers.

Restaurant management is the art that could be learned from various sources such as cooking institutes and community colleges. Top culinary programs offer the students best combination of training and education and help the students who are looking to develop cooking skills. Culinary certificate programs are one of the good opportunities for learners to earn certificate and knowledge in culinary art. Catering institutes trained the students for challenging career of food preparation industry. These centers provide the degree or certificate in culinary programs of relevant field.

Certification online chef program are the god choice for those people whose passion is cooking. Online chef programs for youths are providing vast opportunities in the culinary profession to the youngsters. These online classes also offer variety of programs such as chef, caters and so on. Online culinary academies are beneficial for those people who want to take catering as their career. These programs are also helping them to gain an accredited education. These schools give quality education to the culinary students. The institutes give wide opportunities to the youths who are very much interested in this cooking field. These schools focus all the area that is related with cooking field. These online chef programs schools also provide respected cook positions to the teens.

Professional chef development programs offer several programs for individual employment of the cookery learner. Culinary arts schools are particularly for those teenagers who want to practice food preparation arts programs. These catering curriculums provide numerous courses for the cooking learner. Online cooking training schools offer opportunities to build up into expert pastry cook. These centers also provide all categories of degree course helpful for the teenagers.

There are some culinary schools that emphasize on providing skills that are required for real world of work. Most of these schools train students with the facilities that they will find in their job. Many culinary schools guarantee internship and placement to the students. The fee structure of these schools is not very high but there are some academies that offer monetary assistance to those in need. Most of these academies provide well equipped labs with modern expertise. The class size of these schools is usually small. Most cookery schools provide healthy learning environment to the students and also offer transportation facility to its students.

Online cookery courses offer the correspondent education as given in normal catering schools. These online cookery classes in Oklahoma do not demand that the chef apprentices physically be present at class. Online chef programs provide online study notes, assignments and online tests and examinations. Online chef programs coursework give stress on determining all types of food and sauces of various types and of various regions. This guidance and training allows future the chef trainees to learn how to put together the food in a buffet technique or to directly serve customers.

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It is never too late or in the early hours to start looking for opportunities in the culinary field. For some people, a cooking education in culinary arts institutes can improve their quality of life. This is regardless of whether the student is just taking a few classes to improve on his cooking skills or genuinely interested to pursue a degree course. It also does not matter if the person was born with a natural ability for cooking or simply not very good at it. Most of the local culinary arts institutes hold frivolous classes in a fun manner for absolute beginners or amateur chefs. These are many people who love food and just want to learn how to cook healthier. Such courses typically cover the essential aspects of cooking and the spirit of good nutrition. The students will be taught how to practice healthy meals and snacks for their families.

An international culinary school will offer its students with a better curriculum. The degree of a well reputed international culinary school has more value compared to a local college. It is unfeasible to envelop all aspects of food production in cooking schools. Food being a vast subject requires devotion by the students and extra hard work and interest. These centers cover aspects of the hospitality industry such as how to cook different cuisines, how to make a 17 course French Classical Menu, food costing and pricing. Also at a culinary academy students are also given the information of the organization side of the food industry. Many culinary academies offer courses that only focus in one particular cuisine.

There are several levels of culinary programs available to the promising food student. Cookery courses will take people from literally not being able to cook an egg to those which will train them up to a professional standard. Gary Rhodes and Thomisina Miers are two well known chefs that are probably a good example of how cookery academies are changing the way many professionals learn to cook. Gary was educated the traditional way by going straight from school to catering college & then through varies apprenticeships by cooking in commercial outlets

Culinary art is a skill that could be learned from various cooking schools. There are several small cooking schools located in small towns that work with one of the larger schools. Many community colleges offer programs in the food arts field, which in turn can help people discover basic skills previous to move forward in this career. Apart from this, people can also receive a culinary degree through a distance learning or online program. It might sound hard to believe, but these online chef programs are gaining huge response. Online schools offering this type of courses works quite well and has gained more enrolling ratio of students in last few years. Many online chef classes are offering the facility to watch online pictures of recipes and videos of cooking techniques.Culinary art is a skill that could be learned from various cooking schools. There are several small cooking schools located in small towns that work with one of the larger schools.