As we reach the end of another busy and exciting term, I find myself reflecting on just how much our students have achieved in such a short space of time. Every term brings new challenges, new skills and new opportunities, but this one has certainly kept us all on our toes!
From busy restaurant services and gourmet dinners to brewing projects and industry visits, our students have embraced every opportunity to learn, grow and develop their skills. I couldn’t be prouder of what they have accomplished.
Our in-service training restaurant, The Classroom Café, launched an exciting new menu this term, carefully aligned with the students’ current syllabus and the skills they are learning in class.
The restaurant has been incredibly busy, serving an impressive 5,022 customers to date. Not bad for a restaurant that is only open 3 days a week! Every guest interaction provides valuable real-world experience, helping our students build confidence in both the kitchen and front-of- house environments.
One of the highlights of the term was our annual Beerfest. For the weekend, our students transformed the menu into a vibrant street-food offering and welcomed six breweries and three live bands to campus. The event provided an exceptional learning experience, exposing students to event planning, food production, customer service and hospitality operations on a larger scale.
This term we hosted two Gourmet Dinner evenings, welcoming more than 140 guests to enjoy six beautifully prepared courses paired with carefully selected wines.
Under the mentorship of Chef Jade, our students planned, prepared and executed every aspect of these events. From kitchen preparation and plating to wine service and guest interaction, they demonstrated professionalism and creativity throughout. The positive feedback from guests was wonderful.
We were delighted to host four school lunch events for local schools. These experiences give Consumer Studies and Business Studies learners an opportunity to enjoy a fine dining silver service lunch while learning about Western dining etiquette and hospitality standards.
Our students were responsible for every detail, from preparing the food and setting the tables to delivering professional silver service throughout the meal. These events continue to be a valuable practical learning opportunity and a wonderful showcase of their skills.
Our first-year students have had a packed term as they continue building their professional foundation.
One of my favourite parts of every week is seeing the Friday assessments. The creativity, confidence and growth displayed by our students is remarkable. It is rewarding to watch them go from strength to strength as they refine their skills and develop their own culinary identities.
Of course, chef training is not all about assessments and practicals. We believe that learning should be enjoyable too, and our students have taken part in a variety of fun activities and team-building opportunities. These moments help build friendships, strengthen communication skills, and create the supportive family atmosphere that makes 1000 Hills Chef School so special.
This term we also hosted the Intervarsity Sensory Training Programme on campus. UKZN Westville, UKZN Pietermaritzburg and DUT joined us for an engaging beer sensory training session presented by our resident brewer and lecturer, Megan Gemmell.
The event highlighted the growing relationship between food science, brewing and sensory evaluation, while giving participants practical exposure to the world of craft beer.
Second-year students also participated in an intensive butchery class where an entire lamb was broken down into its various cuts.
This practical session covered valuable knife skills, meat identification, portioning, yield management and professional butchery techniques that are essential in the hospitality industry.
As our second-year students begin looking ahead to life after graduation, we were delighted to welcome Jo Foord from Foord Recruitment to campus. Jo conducted valuable workshops covering: CV creation, Interview preparation and Professional presentation.
We also hosted several international recruitment and placement agencies who introduced students to exciting opportunities abroad, including positions in Spain, France and the United States of America. Students learned about travel requirements, visa processes and career pathways available after completing their studies.
In addition, we welcomed representatives from Shosholoza Ocean Academy, who provided an informative presentation on employment opportunities with MSC Cruise Liners and careers at sea. We were also pleased to host Gourmet Recruitment International, specialists in cruise line recruitment, who introduced students to exciting career opportunities with world-renowned companies such as Disney Cruise Line and Royal Caribbean International. Their presentation provided valuable insight into life and work on board luxury cruise ships and the pathways available to aspiring culinary professionals.
One of the highlights of this term was receiving the Best of Durban Award for Best Chef School. This recognition is a tremendous honour and reflects the hard work, passion and dedication of our entire 1000 Hills Chef School family.
From our lecturers and support staff to our students and graduates, everyone plays a role in maintaining the high standards that have become synonymous with our school. We are especially proud that this award recognises our commitment to practical, industry- focused training and the supportive learning environment we strive to create every day.
To our students, thank you for your enthusiasm, commitment and willingness to embrace every challenge. To our parents and supporters, thank you for your continued trust and encouragement. This award belongs to all of us, and we look forward to building on this success as we continue to train the next generation of culinary professionals.
Our second-year students have officially begun their brewing course with Megan. Mondays have quickly become one of the most anticipated days of the week as students are given the opportunity to create, experiment and brew their own beers. The students have begun cultivating wild ingredients for an exciting African Wild Beer project that uses naturally occurring yeasts and non-commercial ingredients.
To follow their brewing journey, visit @1000hillsbrewing on instagram
Looking back at everything our students have accomplished this term; I am reminded of why I love what we do.
Behind every plate served, every assessment completed, every beer brewed and every event hosted are students who are working hard to build their futures. Thank you to our lecturers, support staff, parents and industry partners who continue to support them on this journey.
To our students: enjoy your well-earned break, rest up, and come back ready for another exciting term.