This cooking course formed part of a prize for the finalists of the Living Local Green Chefs cooking competition held during this year's Knysna Pick n Pay Oyster Festival. Wagenaar, who won the competition, was thrilled by what she had learnt during the course and said: "Chef Albin [Kilzer] taught us so much. The biggest thing I learnt was how not to waste during cooking. I can now debone a leg of lamb, dissect a chicken and fillet fish without loosing any of the meat."
The other cooks also spoke of the knife skills they had mastered during the course as well as the cookery terms. Jenny Kilzer explained, "They didn't know what it I meant when I asked them to julienne something. Now they not only know the term, but can use their knife skills to produce the end result."
At the culmination of the course, the six cooks produced a delicious celebratory spread of food which was enjoyed by themselves and special guests. During this high tea it was plain to see that a tremendous camaraderie had developed between the six cooks and the Kilzers. "We have learnt so much, but all of us realise that there is still so much that we need to learn before we can call ourselves proper chefs. We are so thankful for this opportunity. The Kilzers have kindly told us that we could come back to their kitchen and work with them to keep on learning," concluded Wagenaar.
All the Green Chefs were sourced from the Greater Knysna communities.
During the Knysna Pick n Pay Oyster Festival Green Chef's competition these six cooks won a Kilzers Cookery Course to the value of R3 500 per course. Standing behind the baked goods that they prepared for their diploma ceremony are (from left) Michelle Strode, Francine Wagenaar, Rodney Rolleson, Nofundo Ndunana, Emerencia October and Thabisile Lufundo. Photo: Fran Kristen.
ARTICLE: FRAN KIRSTEN
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