At Bistro Sixteen82, a carved wooden fish is on each table. Diners scan a QR code on the carving to access information about the fish they have chosen and even connect with the fisher who caught it.
The excitement is building as RCL FOODS proudly announces the semi-finalists for the highly anticipated RCL FOODS Young Chefs & Bakers Challenge. In less than… Read More »RCL FOODS Young Chefs & Bakers Challenge semi-finalists announced
Obtaining your signature chef training for an internationally recognised QCTO and Highfield culinary qualification at the François Ferreira Academy on the outskirts of George will make you a proud sought-after professional ready to embrace your future.
To achieve your dreams in the competitive culinary industry, you need more than a passion for food. You need a well-stocked toolkit of skills, insights, and know-how.
Playing music in your restaurant without a licence is unlawful, writes Pfanani Lishivha, CEO of SAMPRA. The South African Music Performance Rights Association (SAMPRA) is… Read More »Pay your music licence: it’s the right thing to do
Meredith Marin speaks to Vojtech Vegh, a world-famous zero-waste and plant-based chef, and the author of Surplus, a food waste guide for chefs.
