At 1000 Hills Chef School, our students’ education extends far beyond the kitchen. As part of our commitment to providing 13 internationally recognised qualifications in two years, our Second-Year students have the opportunity to develop specialist knowledge and practical skills that prepare them for the diverse demands of the hospitality industry.
Two highlights of our recent learning experience took us into the beautiful KwaZulu-Natal Midlands, where our students explored the world of wine at Abingdon Wine Estate and discovered the art of artisan cheese-making at The Gourmet Greek.
Our Second-Year students complete the WSET Level 1 Award in Wines, an introductory qualification that builds a solid foundation in wine knowledge and service.
The students travelled to Abingdon Wine Estate, home of the KZN School of Wine, to complete their course with Laurie Cooper. Laurie is an accomplished winemaker, sommelier and WSET Diploma graduate. She founded the KZN School of Wine and brings a wealth of industry experience and passion for wine education to her teaching.
The WSET Level 1 course introduces students to the main types and styles of wine, the characteristics of common grape varieties, the basic principles of wine production, and the correct way to store, serve and pair wine with food. Students also learn the fundamentals of tasting wine and recognising its key characteristics.
For aspiring chefs, this knowledge is invaluable. Understanding how wine is made, how its flavours develop and how it complements different ingredients helps chefs make informed decisions when creating menus and recommending food and wine pairings.
Completing the course in a real wine-estate setting added another dimension to the experience, connecting classroom theory with the world of wine production and hospitality.
No educational outing would be complete without exploring another aspect of food craftsmanship! We made a detour to The Gourmet Greek in Lions River, a family-run cheesery in the KwaZulu-Natal Midlands known for its traditional approach to dairy production.
The students were welcomed for a tour of the facility, where they gained insight into the processes involved in producing artisan cheese and Greek yoghurt. The visit offered a fascinating look at how quality milk is transformed into finished products through carefully controlled production methods.
The students learnt about the principles behind cheese-making, including the role of cultures and enzymes in transforming milk, the importance of curd formation and whey separation, and how techniques such as draining, shaping and ageing influence a cheese’s final texture and flavour.
For our future chefs, understanding how ingredients are produced gives them a deeper appreciation of the food they work with every day. It also encourages them to think more critically about ingredient quality and flavour.
At 1000 Hills Chef School, we believe that becoming a well-rounded chef means understanding more than cooking techniques alone. Wine knowledge, food production, ingredient sourcing and an appreciation of artisan craftsmanship all contribute to developing confident, knowledgeable hospitality professionals.
Experiences such as these bring our students’ international qualifications to life, allowing them to learn directly from industry specialists and see the wider world behind the food and beverages they serve.
Thirteen international qualifications. Two years of intensive training. A world of culinary possibilities.
That is the 1000 Hills Chef School experience.