In The News

Technique - Making savory jelly A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set. Gelatin is a clear substance obtained from the bones and cartilage of animals. Agar-agar is an extract of seaweed found in the Indian and Pacific Ocean. Agar-agar can be used in vegetarian dishes and has the advantage of setting more firmly than...

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Sneak peek at Goodes Hall expansion progress

By queensbusiness Wed, May 02, 2012 3:54PM UTC View Comments

May
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Sneak peek at Goodes Hall expansion progress

Kingston, April 25, 2012 – Exterior scaffolding around the new wing of Goodes Hall is being removed in stages, exposing the finished sections beneath. Now visible are the floor-to-ceiling windows that offer a view of the common area and the three-storey airy expanse above. Work continues apace on the interior of the building as classrooms, meeting rooms, common areas and offices are well on their way to completion.

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Introducing Pierre van Heerden

By The International Hotel School Tue, May 01, 2012 12:10PM UTC View Comments

We’d like to introduce one of our students, Pierre van Heerden, who will be sharing his experiences of student life in the hospitality industry!

Pierre is 22 years old and is currently in his third and final year studying Professional Cookery and Kitchen Management at IHS. A Durban boy, he just finished his Experiential Learning at Little Switzerland Resort, and is off to Ballymaloe Cookery School in Ireland soon to gain extra experience.

Pierre

We spoke to Pierre to find out a bit more about him…

1. What made you decide to study at The International Hotel School?

I browsed around, and IHS gave...

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Chef Mridula Baljekar Demonstration

By Wed, Apr 25, 2012 10:55PM UTC View Comments

Le Cordon Bleu News, 04/24/2012

In The News

Chef Mridula Baljekar Demonstration at Le Cordon Bleu London Following the close of the 2012 London Book Fair, Le Cordon Bleu London welcomed award winning Indian chef, Mridula Baljekar, to the Bloomsbury Square campus on Wednesday 18th April for a demonstration to the Le Cordon Bleu students. Chef Mridula prepared three recipes from her various best selling books, which included Chicken in Poppy Seed Sauce, Semolina and Almond Fudge, and Saffron Pilau with Apricot. Students were shown traditional Indian techniques and ingredients to broaden their knowledge of international cuisine and complement the skills taught...

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