|5/3/2019 10:21 AM||lwazi Shamase||5/3/2019 10:14 AM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/Alumni_image.jpg|
Chef Peter Duncan shares his culinary journey
|https://www.privatehotelschool.com/PublishingImages/Blog/Alumni_food.jpg||Cooking Tips; In the Spotlight; Whats hot||Chef Peter Duncan shares his culinary journey|
|4/30/2019 1:48 PM||lwazi Shamase||4/30/2019 1:27 PM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/enrol_for_july.png|
Join TPHS this July with our whopping early-bird special
|https://www.privatehotelschool.com/PublishingImages/Blog/enrol_for_july.png||Cooking Tips; In the Spotlight; Whats hot||Join TPHS this July with our whopping early-bird special|
|4/30/2019 12:43 PM||Thireshni Sanasy||4/30/2019 9:47 AM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/Take%20you%20places%20image.jpg|
Let us take you places’ this Open Day
|https://www.privatehotelschool.com/PublishingImages/Blog/Take%20you%20places%20image.jpg||Cooking Tips; In the Spotlight; Whats hot||Open Day 25 May|
|4/11/2019 5:07 PM||lwazi Shamase||4/11/2019 4:50 PM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/Graduation%202019%20Industry%20Awards.jpg|
|https://www.privatehotelschool.com/PublishingImages/Blog/Graduation%202019%20Industry%20Awards.jpg||Cooking Tips; In the Spotlight; Whats hot||Graduation 2019|
|3/5/2019 2:14 PM||lwazi Shamase||3/5/2019 8:24 AM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/Max%20and%20Erika.jpg|
The Private Hotel School partners with leading international digital learning platform
|https://www.privatehotelschool.com/PublishingImages/Blog/Max%20and%20Erika.jpg||Cooking Tips; In the Spotlight; Whats hot||The Private Hotel School partners with leading international digital learning platform|
|2/21/2019 2:42 PM||Thireshni Sanasy||2/21/2019 2:24 PM|
|Thireshni Sanasy||Individual Blog Page ||Rosebank||https://www.privatehotelschool.com/PublishingImages/Blog/Highercert.jpg|
Looking to join the fastest growing industry in the world? Now you can !
|https://www.privatehotelschool.com/PublishingImages/Blog/Highercert.jpg||In the Spotlight; Whats hot||Discounted offer on Hospitality Management course|
|2/20/2019 12:06 PM||Jaco Wiese||2/20/2019 11:16 AM||lwazi Shamase||Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/gin.jpg|
With the Beerded Gin Guy and Zjoosh Flavours
|/PublishingImages/Blog/gin.jpg||Cooking Tips; In the Spotlight; Whats hot||Mixology Gin MasterClass|
|2/19/2019 1:28 PM||Thireshni Sanasy||2/15/2019 1:38 PM|
|lwazi Shamase||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/5.jpg|
By Pierre Van Heerden
I am the newly nominated chair for the Sustainability Committee for the Capsicum Culinary Studio and The Private Hotel School. Since I am an extremely big tree hugger and with my sustainable organic farming experience at the world renowned Darina Allen’s Ballymaloe Cookery School and Gardens, it brings me great joy that I can live it forward at schools that are dedicated to create awareness and change to the South African hospitality sector.
In my first blog, I want to touch on the topic of recyclable cutlery and straws. This is a sensitive topic, for the percentage of the population, who are passionate about recycling, and I fully support them on this.
Here is why:
Recycling is one of the biggest polluters to the globe. According to Stats SA, only 10% of the 59 million tons of general waste produced in South Africa during the year of 2011 was recycled. I am sure that we all know this number has grown dramatically. Can we take a moment to reflect on 59 million tons of waste only in South Africa? South Africa is running out of land to dedicate for landfills, studies have reported that only 5,2% of households in South Africa recycled during 2015.
Environment, in-depth analysis of the general household survey 2002-2016, released by Statistics South Africa stated that there was an increase to 12,9% of metropolitan households reported recycling, an increase of 10,8% in urban households and a 3% increase of rural households. With rural households it was more common in households on farms than households in traditional areas. This means to me that the rural and farm households recycle because they are more in touch with nature or that they have no other option but to recycle? This could be the reason why I am so passionate about it,
I am a Durban boy now residing in Sandton, Johannesburg. However, I consider myself a farm boy as I spent a significant part of my childhood on farms, and still make time to go visit my family on the farm every few months. I think this keeps me connected to Mother Nature and the importance of taking care of our soil to keep the rich soil we have for generations to come.
Reading up on the difference of Degradable, Biodegradable & Compostable waste I came across a wonderful company that supplies the hospitality sector (and anyone for that matter) with green disposable products. What is interesting to me is that there are more products to choose from besides the boring bamboo, paper or the big no-no plastic products. I was pleased to see that you now get products that are made from plant starches and Avocado pits. Some of the aforementioned products will biodegrade in less than 6 months, and they come at reasonable price. Some plant starch cutlery is not compostable, however, they are made from 70% recycled material. They will biodegrade never-less, but some takes longer than the new exciting trend of cutlery being made from avocado pits. This completely blew my mind!
How does the hospitality sector still make use of products that damage our complex edaphological system. (edaphology is the impact of soil on living organisms)
I have been caught up in debates on the use of plastic straws, more than I can count. This might be old news to some, however, the relevance of this topic never ceases.
The word ‘enough’ is a rational description as it is, because what is enough?
Some leading brands in the industry has jumped on the band wagon to remove single use plastic straws from their outlets, now you will only find paper straws in brands like Starbucks and Thirst Bar Services. I decided to name these two companies as they have approached their support to the cause in very different manners. Thirst Bar Services are making use of unwrapped paper straws and Starbucks make use of single use plastic wrapped paper straws, thus, is their paper straw initiative actually beneficial to our recycling programs or is it a corporate cover up to a sensitive topic? For the germaphobes (like me) the plastic wrapped straws make sense for hygiene purposes, but why is a paper straw not packaged in paper, as the plastic straws are packed in paper packaging. It’s a little bit of a mind puzzle, because which one is better? I definitely support paper straws in paper packaging! I am sure there are a lot more companies that supports this initiative.
The paper straws come with lots of controversy as these straws tend to go soggy during the use of it in a frozen drink or smoothly. I want to throw a spanner into the works, what about stainless steel straws? They surely cannot go soggy, and they are recyclable! They are fairly easy to find online, you just need to be careful for the packaging as you do not want them packaged in plastic. A selected few suppliers supply their stainless sleeps trays in biodegradable packaging and supplies you with cleaning tools with your purchase. I am surely placing a few orders myself to test them out…
As mentioned above you will find more and more people trying to create awareness about this, and supplying reusable straws online and at markets all around Gauteng and nationally, however, please do not be fooled by the good intentions of these vendors. If their straws are sold in plastic packaging, is it serving the greater good? Instead it is a good-cause concealed in the original long term damaging product that we are trying to avoid.
I urge all my competitors in the Hospitality Education sector to support these causes, as I am surely driving this at Capsicum Culinary Studio and The Private Hotel School. Fortunately I have the buy in from our directors and am supported in this drive. Daily references and examples are made in my classes. My students are sure to support the change I believe we need in this industry.
All we have to do is stand together in creating awareness.
|https://www.privatehotelschool.com/PublishingImages/Blog/5.jpg||Cooking Tips; In the Spotlight; Whats hot||From root to shoot I will create awareness to sustainability|
|2/8/2019 10:55 AM||Thireshni Sanasy||10/18/2018 8:22 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/JP%20TERRY.jpg|
“Personality is as important as your studies are” – Jp Terry (PHS 2018 Alumni)
|/PublishingImages/Blog/JP%20TERRY.jpg||Cooking Tips; In the Spotlight; Whats hot||Personality is as important as your studies|
|2/4/2019 9:19 AM||Jaco Wiese||2/4/2019 9:06 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/Twix_image.JPG|
Vegan Twix Bar
Time to prepare: 1 hour 30 minutes
For the biscuit base
2 cups old-fashioned rolled oats – Gluten free works well too
1/2 cup coconut flour
1/2 cup melted coconut oil (measure it after it's melted)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
For the Caramel Layer
1/2 cup creamy, smooth almond butter
1/2 cup pure maple syrup
1/3 cup coconut oil
2 teaspoons pure vanilla extract
1/4 teaspoon fine-grain sea salt
For the Chocolate Layer
1/2 cup plus 2 tablespoons raw cacao powder/alternately you could use vegan chocolate
1/2 cup coconut oil
4 tablespoons pure maple syrup
To Make the Biscuit Base:
1. Preheat oven to 180°C.
2. Add the rolled oats to a food processor and blitz until a fine flour is formed.
3. Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until combined thoroughly.
4. Line an 18cm x 18cm square tin with greaseproof paper, with pull up tabs. Transfer the biscuit mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to dock the dough. Place into the oven until just beginning to turn golden. +- 15min.
5. Remove from oven and let cool completely.
To Make the Caramel:
1. Add the almond butter, maple syrup, coconut oil, vanilla extract, and sea salt to a small saucepan. Whisk together over medium low heat until all ingredients are melted together thoroughly (approximately 3-5 minutes). Remove from heat and let cool to room temperature.
2. Once the biscuit base has cooled, pour the caramel over the top and use a spatula/back of a spoon to spread it out evenly.
3. Place the tin in the freezer for 30 minutes to set the caramel layer.
To Make the Chocolate Layer:
1. Add the raw cacao powder, coconut oil, and maple syrup to a small saucepan over low heat. Whisk together constantly until all ingredients have melted together.
2. Pour the chocolate over the caramel layer and use a spatula/back of spoon to spread it out evenly.
3. Place the tin into the freezer for 30 minutes to set the chocolate layer.
4. Pull the the large "twix bar" out of the tart pan by the tabs and transfer to a cutting board. Use a sharp knife to cut the bar into squares or twix-shaped bars. Enjoy every bite!
5. Store the bars in the refrigerator.
|/PublishingImages/Blog/Twix_image.JPG||Cooking Tips; In the Spotlight; Whats hot||Vegans Twix Bar|
|2/4/2019 9:02 AM||Jaco Wiese||2/4/2019 8:57 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/Milktart.jpg|
Vegan Milk Tart
1 Large Tart
115g Vegan Margarine (100% Vegetable Oil Margarine, no milk elements)
2Tbsp Vegetable Oil
2Tbsp Chilled Water
4.5C Soy Milk
1 Vanilla Pod
2.5Tbsp Corn Flour
1C Pureed Smooth Tofu
Pinch of Salt
1Tsp Agar Agar
Large Spoon of Vegan Margarine
Cinnamon to top
Preheat your oven to 200°C and prepare a large tart tin.
Mix the dry ingredients and rub in the margarine.
Combine the oil and water by whisking and add a little at a time until the pastry comes together in a ball.
Cover the pastry and refrigerate for 30 minutes.
Roll out the pastry and line your tart tin. Bake blind until golden brown and done. This should take around 15 minutes. Check the pastry at around 10 minutes and remove the baking beads to allow the pastry to cook through.
Remove the case from the oven and allow to cool thoroughly.
Make the filling by splitting the vanilla pod open and scraping the seeds along with the pod into the soy milk in a large pot. Set the stove to a medium heat, and allow the milk to come gradually up to a scalding temperature, but do not let it boil.
Beat together the corn flour, flour, tofu (once pureed), agar agar, salt and sugar until smooth. Bring the mix up to temperature by gradually adding in the heated milk while whisking to avoid lumps.
Pour the filling back into the pot, remove the vanilla pod, and set the stove to a medium to low heat. Using a spatula, keep the mixture moving, allowing it to boil, and cook it for at least 5 minutes.
Once cooked, add in the knob of margarine, work it into filling, and take it off the heat. Working quickly and carefully for the mixture will be hot, pour the filling into the tart case. Allow to set, at room temperature. Once cool, sprinkle with Cinnamon and either serve or store in the refrigerator until use.
|/PublishingImages/Blog/Milktart.jpg||Cooking Tips; In the Spotlight; Whats hot||Vegans Milk Tart|
|1/28/2019 4:56 PM||Thireshni Sanasy||1/28/2019 7:31 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/Corporate%20Portraits%20118.jpg|
The importance of Human Capital Development for sustainable growth in the Hospitality Industry
By reviewing the research findings of IMEX Trade Shows in Frankfurt, entitled “The Power of 10 Study” (2012) it was indicated that the hospitality industry is a rapidly maturing industry which requires professionals and practitioners to be adequately qualified and experienced to engage in longer-term thinking, strategic innovation, quality orientated and collaborative agility to ensure success.
The tourism- and hospitality industries have been identified by the United Nations World Tourism Organisation (UNWTO) as the key drivers of economic growth and job creation. At the 2018 International Travel Trade Show in Germany, South African Tourism CEO, Sisa Ntshona, confirmed that tourism & hospitality is vitally important to the South African economy, and that the sector should be nurtured for sustained and inclusive growth. The growing number of people employed in the hospitality industry further support Ntshona’s additional statement that youngsters should consider the sector when exploring career opportunities.
According to the PricewaterhouseCoopers (PwC) Hospitality Outlook 2018 – 2022, tourism in Africa has seen a steady increase over the past 15 years, and will continue to do so in the next five years. Africa’s hotel sector has the potential for substantial growth and the expansion of a number of hotel chains on the continent reinforces the hospitality sector’s potential for business growth. Multinational hotel groups entered the hospitality market in Africa, but there exists a lack of well-trained local people to employ. Because of a keen understanding of the cultural nuances in the work environment, the benefits of employing local people in hospitality management positions are critical in enhancing the institutions’ performance. The development of human capital therefore requires a resolute effort from hospitality organisations, educational institutions and government.
Two questions arise:
•(How) Can human capital development keep pace with growth expectation in the hospitality industry?
•(How) Can local talent be developed to sustain growth and investment in the hospitality industry?
When considering the growth indicators in the hospitality industry, there rest an obligation on hospitality education and training institutions (both private and public) to provide appropriately qualified and employable graduates into the marketplace. The demands of a dynamic industry necessitate the development of integrated competencies as it draw on various disciplines, including business, finance, law and legislation and management of the broader hospitality product in a multi-cultural environment. At The Private Hotel School we aim to be known for relevant, career-focused education, producing students who have mastered appropriate knowledge and skill and who can conduct them in a dynamic workforce to contribute to both the South African economy and society.
Hospitality organizations have a responsibility to recruit persons with hospitality skills and a service attitude and to introduce them to high levels of ethical standards and life-long learning opportunities. Encouragement by means of rewards and recognition for achievements will endorse the dignity and prosperity of hospitality employees and their families and will have a counter effect on high staff turnover, unemployment and the unwanted effects of unemployment, such as high crime rates. ‘Human Capital Development’ can be incorporated in the human resource strategies in organizations and can be used as input for training managers in the industry.
Human resources are believed to be an organisations primary source of competitive advantage. The benefits of the effectively implementation of a human capital development strategy include improved recruitment and retention rates, better employee engagement and higher productivity. These outcomes in turn will contribute towards enhanced operational and financial performance and long-term prosperity for the organisation and therefore also for the hospitality industry and the country.
|/PublishingImages/Blog/Corporate%20Portraits%20118.jpg||Cooking Tips; In the Spotlight; Whats hot||The importance of Human Capital Development for the Hospitality Industry|
|1/21/2019 4:43 PM||Thireshni Sanasy||1/21/2019 2:39 PM|
|Thireshni Sanasy||Individual Blog Page ||Rosebank; Stellenbosch||https://www.privatehotelschool.com/PublishingImages/Blog/PHS-open-Day-banner-USE.jpg|
Get your R10,000 bursary giveaway this Open Day
Attend our Open Day on 26 January at our Rosebank campus, and receive an instant R10,000 bursary off your study fees, if you apply or register on the day!
The R10,000 bursary applies to all of our internationally-recognised courses below:
Higher Certificate in Hospitality Management
Higher Certificate in Hospitality Management: Culinary Specialisation
Advanced Certificate in Hospitality Management
Advanced Certificate in Hospitality Management: Culinary Specialisation
Diploma in Event management
All you need to do is bring through R1000 application fee and your ID!
Terms and Conditions:
- Prospective students must apply or/and register on the open day to receive this offer.
- An application fee of R1 000 is payable on the open day.
- The R25 000 deposit must be paid by 31 January at 17:00.
Why you should become a Hospitalian?
Hospitality is one of the fastest growing industries in the world.
8.7% of worldwide employment is in the hospitality industry.
Travel and tourism account for 10.2% of global GDP.
Food and beverage services will employ about 12.7 million people by 2020.
There will be 337 million jobs in hospitality worldwide by 2023 (1 in every 10 jobs on the planet).
Currently, 1 in 22 people employed in South Africa work in hospitality.
Build your future and become part of the fastest growing employment industry in the world by studying at The Private Hotel School, today!
|https://www.privatehotelschool.com/PublishingImages/Blog/PHS-open-Day-banner-USE.jpg||Whats hot||Open Day PHS|
|10/25/2018 10:06 AM||Jaco Wiese||10/25/2018 9:53 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/blog1.jpg|
with Ruvarashe Ruvimbo Manhombo
1. Tell us more about yourself (Who? What? Where?)
My name is Ruvarashe Ruvimbo Manhombo, I am a Zimbabwean and I studied Hospitality Management at the Private Hotel School in Stellenbosch. I completed an internship at Crowne Plaza – Rosebank Hotel in Johannesburg after which I worked at the Palazzo Versace Hotel in Dubai as part of their pre-opening team. Currently I’ve decided to pursue my studies a step further by obtaining a Bachelor’s Degree.
2. On a typical day in your position, what do you do?
A typical day at Palazzo Versace Hotel entailed working in the all-day dining Italian Restaurant outlet named Giardino. The concept of the restaurant itself is artistically outstanding, working in an environment of live cooking stations every day, surrounded by ivy leafs climbing up the walls and lively green mosaics on the floors –really felt like I was walking in an Italian garden every day I went to work. The concept of a Jungle theme in Giardino Restaurant was inspired by the iconic green chiffon silk Versace dress Jennifer Lopez wore at the 42nd Grammy Awards ceremony in 2000. It was exciting meeting celebrities, working with a diverse, dedicated and passionate team and exposing myself to a lifetime worth of experiences in the world of fashion, interior design and hospitality.
3. Do you think your time at PHS helped you to pursue this position and career move?
The Private Hotel School prepares you practically and academically for the Hospitality Industry. As a student there I quickly learnt that working that the standard 8am to 5pm mind-set is out and work can no longer just be a place you go to, but what you do and love. Today it is no longer about the size of your office that matters but the influence you have and the results you achieve. We were trained to work practically in this fast paced industry which entails long hours of work. Furthermore this amazing school and the opportunity it has given me to be exposed to the industry has made me realise that no amount of education can give you passion. If people do not see your passion they may never give you a second look. The future belongs to those who are passionate about what they do. There are definitely no half-hearted champions in any space and the lecturers are knowledgeable, enthusiastic, experienced and passionate. PHS has honestly helped me grow in all aspects of life and I am passionately obsessed with increasing my domain expertise in this industry not just racing for certificate accumulation. I am prepared for hard work and long hours thanks to the worthwhile experience the school gave me. Even after graduating, the school is genuinely invested in your career and overall success and they help you tremendously with job opportunities.
4. What do you enjoy about the hospitality industry?
I genuinely enjoy and love people, you get to meet people from different cultures, nationalities and backgrounds and that’s what it’s about. We learn so much from each other’s stories, experiences and journeys. I love that working in this industry brings personal growth, freedom, creativity and flexibility and it gives you a global career opportunity and outlook.
5. What is your greatest accomplishment?
Featuring in the January/February 2017 Middle East Architectural Digest Magazine was definitely a huge wow for me. Donatella Versace was on the cover of the magazine! However, it’s almost impossible to pinpoint one event from my past that can be considered the definitive ‘greatest accomplishment’. All I can think right now at 21 years old is that there’s definitely no way I’ve even really begun to achieve greatness. I am definitely proud I’ve made it this far, having graduated in something I enjoy and having stretched myself with the experience gained practically in the industry. Furthermore, never giving up, being passionately devoted, never losing sight of or daring to achieve my dreams.
6. Describe a difficult work situation and how you overcame it.
Dubai is a very culturally diverse city, you meet people from all walks of life with different backgrounds, nationalities and cultures. For example at Palazzo Versace Hotel Dubai, I was the only Zimbabwean in the entire Hotel. At times I would encounter challenging personalities at work. Dealing with challenging colleagues takes a lot of tact, I quickly learnt that avoiding escalation was key. The less reactive I was the faster the situation would be resolved. I also learnt to focus more time and energy on solving a problem or issue instead of personalizing it, by de-personalizing situations I could tackle them more objectively. Furthermore, I learnt the importance of ‘picking your battles’ and reminding myself that most challenging people have positive qualities as well.
7. What would you like to be doing five years from now?
Five years from now, God willing, I would have laid my foundation towards the beginning of my ultimate goal/entrepreneurship journey which is owning my own chain of hotels globally. After five years I should have at least travelled, gained experience and capital and hopefully opened my own hospitality establishment.
8. What was your most memorable moment as a TPHS student?
I would have to say my graduation day, after completing a 6 month internship I had so much to thank my lecturers for. All the time that they spent educating me in the field of hospitality and tourism was worth it. Being able to look back and see what a blessing it was coming to this school will always be memorable. I thoroughly comprehend all they taught us about the industry and life.
9. Describe TPHS in 3 words?
Textbook to success.
10. What advice can you offer current students?
Don’t take what you learn and experience at this school for granted, your lecturers are your guides and mentors both in the industry and in life. Passion will inspire you to keep learning and growing. For example: a musician who has found an instrument he loves will carry his instrument everywhere and hold it with pride, every day he will play and practice for long lonely hours without crying for a break or leave, it is not a chore but a labour of love. If there is no love in your work, there will be no success in your corner. If you love what you do, what you love will love you.
|/PublishingImages/Blog/blog1.jpg||Cooking Tips; In the Spotlight; Whats hot||Q and A with Ruvarashe Ruvimbo Manhombo|
|10/22/2018 11:24 AM||Jaco Wiese||10/18/2018 8:29 AM||Jaco Wiese||Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/Roderick_P.JPG|
Waffling on For the Love of Yummyness
At the tender age of 22, Roderick Portocarero is on his way to becoming a mini-mogul.
|/PublishingImages/Blog/Roderick_P.JPG||Cooking Tips; In the Spotlight; Whats hot||QA with Roderick|
|10/22/2018 11:24 AM||Jaco Wiese||10/18/2018 8:33 AM|
|Jaco Wiese||Individual Blog Page ||Rosebank; Stellenbosch||/PublishingImages/Blog/Rosebank_opening.jpg|
The Private Hotel School Opens Jozi Campus
Following on from its much lauded and successful Stellenbosch campus, The Private Hotel School (TPHS) is opening a second campus in Johannesburg on August 1.
|/PublishingImages/Blog/Rosebank_opening.jpg||Cooking Tips; In the Spotlight; Whats hot||Rosebank Opening|