Learner artisan chefs shoot for the stars
First-year artisan chefs made the plates sing with joy in their examinations.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1618_69095-e1700731543543-780x470.jpg)
First-year learner artisan chefs from Ndikhoya Dinaledi Services (NDS) Academy were examined in an assessment at the Empact Group building in Frankenwald on November 14.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1608_40155-520x390.jpg)
Ndikhoya Dinaledi means ‘shooting for the stars’, precisely what the Class of 2023 has achieved.
The 17 first-year NDS Academy artisan chefs presented guests with a three-course meal – a healthy starter, a fulfilling main, and a delectable dessert.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1610_26924-e1700731594792-261x400.jpg)
NDS Academy brand owner Lebogang Lekotoko, who has worked in food service management for three decades, expressed jovially that she felt as though the future was being re-written by her artisan chefs in training.
“Their mandate was to produce a three-course meal. The three-course meal is based on what they have been taught throughout the course of the year,” said Lekotoko. “I’m very happy when I see a first-year student being pulled out of their comfort zone, and pull off a beautiful three-course meal like we just had today.”
Lekotoko praised the Class of 2023, as well as their lecturer, Lethu Hlatswayo.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1569_93942-520x390.jpg)
“I’m proud of them and their lecturer,” Lekotoko said. “For this qualification, they do theory, practical and work-placement. The story is in the plate.”
The starter served at the event was a delicious, perfectly seasoned, lightly roasted crudités. The main of grilled hake with tartar sauce, couscous, and Greek salad flew off plates as soon as it was served. Finally, the long-table of guests were indulged with poached pear served with berry ice cream, all of which were produced by the 17 first-years.
The artisan chef learners spent some of their year working in private hospitals as part of the practical component to their course.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1623_45296-e1700731646225-300x400.jpg)
Empact Group’s CEO Alan Quinn shared his enjoyment and appreciation for what the Class of 2023 first-years had accomplished that year.
“It’s encouraging to see how they plate and put food together,” Quinn said. “I think their attention to presenting [food] to make it look appetising has been really good.”
The examination assessor, Chef Pontsho Mogoiwa, gave a summary of what she would be looking out for in grading the artisan chefs.
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1578_34609-520x390.jpg)
“What atmosphere does the food create? Are people happy when they eat? So, what do they get from what they put in their mouths,” Mogoiwa said. “I’m looking for texture; I’m looking for colour; I’m looking for taste; ambience as well.”
![](https://images.caxton.co.za/wp-content/uploads/sites/33/2023/11/IMG_1602_32664-e1700731674102-300x400.jpg)
Related Article: Chef Nadia’s Tuscan white bean and prawn salad