As South Africa's number one cookery school, Silwood has a wealth of talent and knowledge to pass on. In this masterclass you will learn important cooking basics from home from Silwood's top chefs.
In this episode Chef Gaie demonstrates how to prepare a petit four glace. From measuring out your cake, to laying the marzipan and icing and trimming, Chef Gaie ensures you don't miss a step in creating these elegant and intricate French mini-pastries.
About Silwood School of Cookery:
Silwood School of Cookery is South Africa’s most acclaimed cookery school – the first step on the culinary journey of many well-known chefs, food producers and food writers around the world. Silwood is also SA’s longest established cookery school, with over 54 years of 3 generations of chefs, we have developed our cookery courses to the highest levels, earning us an international reputation of excellence.
Situated in leafy Rondebosch, Cape Town’s top educational suburb, the school is an original 17th century Cape farm. The stables have been converted into state of the art kitchens, giving a feeling of rich heritage and tradition combined with the new and cutting edge facility. At Silwood, we believe that the best chefs have a deep understanding of the ingredients they cook with, so students learn how to grow and harvest their own produce in our organic vegetable and herb gardens.