The way we eat and cook has changed since the 50′s. Come take a class with us and see how you can make some changes that you never realised could be made. Liam’s classes are fun, informative and tasty. No hands on cooking here. Just sit back with a glass of wine and let the tastes and flavours of the food wash over you. Then try it at home, its easier than you think.

Classes are intimate, no more than 20, minimum of 10. You will be able to follow all the steps and ask any of those pressing questions you may have. Come join us, you’ll love it!

18^th May Basic Techniques: Meat 9.30am – 1pm R450

20^th May Moorish Feast 6pm – 9pm R450

23^rd May One Pot Wonders 6pm – 9pm R450

25^th May 5 Part Asian Cookery Course: Vietnam 10am – 1pm R450

27^th May Knife Skills Demonstration 6pm – 9pm R350

29^th May Easy Breads 6pm – 9pm R450

1^st June Basic Techniques: Game & Poultry 9.30am – 1pm R450

5^th June Mexican fiesta 6pm – 9pm R450

8^th June 5 Part Asian Cookery Course: Japan 10am – 1pm R450

10^th June Risotto & Polenta 6pm – 9pm R450

12^th June Street Food Bites 6pm – 9pm R450

18^th June Kobus van der Merwe 6pm – 9pm  R550

22^nd June 5 Part Asian Cookery Course: China 10am – 1pm R450

25^th June Around the world: Spain 6pm – 9pm R450

29^th June Basic Techniques: Offal & Charcuterie 9.30am – 1pm R450

6^th July 5 part Asian Cookery Course: Singapore 10am – 1pm R450

13^th July Basic Techniques: Eggs 9.30am – 1pm R450

20^th July Around the world: Modern Persian 6pm-9.30pm R450

27^th July Basic Techniques: Vegetables & Vegetarian 9.30am – 1pm R450

Our brand new Egyptian cotton Chefs Jackets have arrived.
We have a selection of S, M, L and XL in short and long sleeves. They are R650 each.
These jackets are made in small batches, include under arm vents, a small tasting spoon pocket and have hand rolled buttons.

Cool and lightweight, perfect for those hot kitchens.

Coming soon, is our Ladies version of this jacket. No more baggy, ill fitting jacket. Think tailored, flattering and comfortable.

Keep posted.

Babel is one of those books, that makes the trip out to Babylonstoren near Franschhoek to buy a copy, well worth the effort. Otherwise only available in select Woolworths stores, we have secured a small stock at Chefs Warehouse, but be quick, they won’t be here for long.

Babylonstoren is one of the oldest Cape Dutch farms. In recent years it has become much more than that. The 200 hectare farm is home to vineyards, a fruit and vegetable garden of botanical diversity, Babel restaurant and an exclusive farm hotel including spa and gym facilities, with access to the entire farm.

Babel is the first cookbook from Babylonstoren. It incorporates all aspects of Babel, including dishes and the way the farm is part of the daily running of the restaurant. Known for their colourful and unusual salads (red, green orange) and fresh squeezed drinks, the idea is ‘little to no fuss’, and honest food. All this and more in this beautiful cookbook, we can’t wait for the next one.

Babel by Maranda Engelbrecht: R390

elBulli is one of those restaurants that has been elevated to a status almost unparalleled. Voted best restaurant in the world too many times to mention, they only ever seated 8000 diners per season, a very limited season, but would receive over 2 million requests. On an average night, the number of staff would equal the number of guests, making the evening an attentive and awe inspiring experience.

Ferran Adrià , described as the best chef in the world, took elBulli from its humble beginning to lofty heights after Jacques Maximin, a leader of Nouvelle cuisine declared at a symposium in Nice that “creativity means never imitating”.

Having such a huge staff complement meant that many chefs passed through the doors at elBulli, often working for free. One such chef, after winning a competition for best young chef in Navarra, Spain, was Andres Conde. The prize was a 2 month stint at elBulli which extended to many years.

Working in the hot and cold kitchens, he moved into pastry, his true love. After a short stay at The French Laundry, he returned to elBulli for another 3 years, where he worked with Albert Adrià in the pastry kitchen developing new techniques. This collaboration resulted in the elBulli dessert book Natura. (click on link below)

Natura

After elBulli, he assisted in the development of recipes and menus for 41 Degrees and Tickets Bar in Barcelona. He was head chef at Tickets during 2011 and 2012. He now teaches at the Basque Culinary Centre in San Sebastian. Andres has been at the forefront of Spanish alta cocina, mastering the techniques that made elBulli an icon of modern gastronomy.

Andres will be in South Africa in August and will be doing a class on Desserts at Chefs Warehouse. This once off opportunity is one not to be missed. The class will be a 6 hour demonstration starting at 10am and ending at 5pm with breaks in between. The class is R1250 per person, tentative date is Saturday 10th August 2013, but this will be confirmed.

We have booked exciting new classes for the next few months although some of the popular classes will be revisited , we have added an array of new ones to the list. With Kobus van der Merwe’s class that was completely sold out previously, we have managed to drag him away from his busy schedule to do one this winter.  Interesting things are in season around the West Coast so that would be a class not to miss.

Liam’s 5-part Asian course is starting on the 11^th of May. Individual classes can be attended or book for the whole course that includes Thailand, Japan, Vietnam, China and Singapore.

25^th Apr            Around The World: India                                6pm – 9.30pm R450

30^th Apr            Italian Cooking                                                  6pm – 9.30pm R450

4^th May             Basic Techniques: Shellfish                             9.30am – 1pm R450

11^th May           5 Part Asian Cookery Course: Thailand          10am – 1pm R450

14^th May          Gnocchi                                                                 6pm – 9pm R450

18^th May          Basic Techniques: Meat                                     9.30am – 1pm R450

20^th May          Moorish Feast                                                      6pm – 9pm R450

23^rd May         One Pot Wonders                                                 6pm – 9pm R450

25^th May          5 Part Asian Cookery Course: Vietnam           10am – 1pm R450

27^th May         Knife Skills Demonstration                               6pm – 9pm R350

29^th May         Easy Breads                                                         6pm – 9pm R450

1^st June           Basic Techniques: Game & Poultry                9.30am – 1pm R450

5^th June          Mexican Fiesta                                                    6pm – 9pm R450

8^th June          5 Part Asian Cookery Course: Japan             10am – 1pm R450

10^th June        Risotto & Polenta                                                6pm – 9pm R450

12^th June        Street Food Bites                                                 6pm – 9pm R450

18^th June        Kobus Van Der Merwe                                       6pm – 9pm R550

22^nd June       5 Part Asian Cookery Course: China               10am – 1pm R450

25^th June        Around The World: Spain                                 6pm – 9pm R450

29^th June        Basic Techniques: Offal & Charcuterie           9.30am – 1pm R450

6^th July           5 Part Asian Cookery Course: Singapore       10am – 1pm R450

13^th July          Basic Techniques: Eggs                                      9.30am – 1pm R450

20^th July         Around The World: Modern Persian            6pm-9h30pm R450

27^th July         Basic Techniques: Vegetables & Vegetarian       9.30am – 1pm R450

5 Part Asian Cookery Course:

Saturday: 11^th And 25^th May, 8^th and 22^nd June and 6^th July. 10am to 1pm R450 per Class

Please phone us on (021) 422 0128 or e-mail info@chefswarehouse.co.za to make your booking.

With the sudden appearance of autumn the automatic urge towards comfort food takes our thoughts towards hot soup, bread and a duvet, oh yes and red wine. We slaved away today making some fresh Sweet corn and basil soup that will compliment this strange weather perfectly. Pop in here at Chefs Warehouse to get some freshly made soup to welcome the season. We also have roasted tomato soup available.

A riot of colour has arrived at Chefs Warehouse in the form of many colourful and gorgeous Staub Ceramic cocottes, baking dishes and bowls.

This is the first shipment of Staub ceramics to land at Chefs Warehouse and they come with a fantastic introductory price. Starting from R45 for a Ramekin to R180 for a large baking dish/ roasting dish, these are prices that can’t be missed.

…..and versatile! They can go straight from the freezer to the oven to the table to the dishwasher, and if there are any left overs, into the microwave oven! Guaranteed to liven any dinner table and compliment your kitchen colour scheme, these prices won’t last forever, come get your awesome Staub ceramic dishes before they are all gone!

Have a look at our latest classes list, there is bound to be one or two that will appeal.

3^rd April BERTUS BASSON 6pm – 9pm R575

4th April SPANISH EVENING 6pm – 9.30pm R450

6th April BASIC TECHNIQUES SALADS 9.30am – 1pm R6500/R450

8^th April COOKING FOR FRIENDS CLASS ONE 6pm – 9.30pm R450

11^th April PIGGING OUT WITH LIAM 6pm – 9.30pm  R450

15^th  April ONE POT WONDERS 6pm – 9.30pm R450

20^th April BASIC TECHNIQUES FISH 9.30am – 1pm R6500/R450

22nd April COOKING FOR FRIENDS CLASS  TWO 6pm – 9.30pm R450

25^th  April AROUND THE WORLD: INDIA 10am – 1.30pm R450

30^th April ITALIAN COOKING 6pm – 9.30pm R450

Please note that the Basic Techniques Course is R6500 for the enitre course. Individual classes are R450 per person per class.

5 Part Asian Cookery Course:

Saturday: 11^TH and 25^TH May, 8^TH and 22^ND June and 6^TH July. 9.30am - 1pm R450 per class.

14^th March Andy Fenner: Nose to Tail, 6pm – 9pm R500

16^th March Basic Techniques Sauces & Butters 9.30am – 1pm R6500/R450

18^th March Cooking for Friends Class One 6pm – 9.30pm R450

3^rd April Bertus Basson 6pm – 9pm R575

4^th April Spanish Evening 6pm – 9.30pm R450

6^th April Basic Techniques Salads 9.30am – 1pm R6500/R450

8^th April Cooking for Friends Class Two R450

11^th April Pigging Out with Liam 6pm – 9.30pm R450

15^th April One Pot Wonders 6pm – 9.30pm R450

20^th April Basic Techniques Fish 9.30am – 1pm R6500/R450

22^nd April Cooking for Friends Class Three R450

25^th April Around the World: India 10am – 1.30pm R450

30^th April Italian Cooking 6pm – 9.30pm R450

Please note that the Basic Techniques course is R6500 for the entire course. Individual classes are R450 per person

5 Part Asian Cookery Course:

Saturday: 11^th and 25^th May, 8^th and 22^nd June and 6^th July. 10am to 1pm R450 per class

We are always looking interesting ways to present or store food. Spices are often relegated to little packets that accumulate and are difficult to find in deep recesses of our kitchen cupboards. Say hello to our range of Spices in Test Tubes. There are two options available: one with 6 test tubes and one with 9.

Both come in a sturdy block of Beechwood, the test tubes are borosilicate glass and each is topped with a cork stopper. Great to display on your kitchen counter, no more searching for those spices you need RIGHT NOW! You can choose what spices go into those test tubes or we can make up a selection of popular spices for you.

In the above image, we have a selection of Peppers: Green, White, Black, Pink, Sichuan and Chilli. They are available from Friday. Price depends on selection of spices.