Top Training 
The founder, Christina Martin is a Maitre Chef de Cuisine and Commandeur Associé de la Commanderie des Cordons Bleus de France. Christina trained in South Africa, the UK and Europe and is Bailli Honoraire of the Natal Bailliage of the Confrérie de la Chaîne des Rôtisseurs, a Professional Member of International Association of Culinary Professionals of America and Chairman of the South African Chefs Association KZN branch.
Course Contents
The course is open to matriculants from all over Southern Africa and has students from as far a field as Australia, Asia, the Americas and Europe. Students should show a natural flair for cooking, and aptitude for entertaining and a passion for food. Student numbers are limited to 60 per year; this ensures that they receive the utmost personal attention. By taking a small number of students, the course is very much a hands-on one where all the trainees have ample opportunity to practice their newly-taught skills.
Apart from an extensive course in all types of food preparation, cooking methods and patisserie skills, the students are lectured on wine tasting, sugar craft and cake icing, as well as learning the professional French culinary vocabulary used in kitchens all over the world.
A few examples of the Pâtisserie Course include:
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Pound cakes
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French butter creams (Piping Décor)
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Madeira cakes - quatre-quarts
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Crème Anglaise - Bavaroise
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Madeleines
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Pastry creams (Flan)
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Ginger, honey and spice cakes
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Caramel custards - Crème Brûlee
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Vanilla custards
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Almond cream
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Fromage blanc cream - Cheese Cake
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Mousseline cream
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Succe
In addition, the students are introduced to industrial relations & effective management systems. Steve Mack, M.Ed (Phsychol) (Natal) lectures students on developing an attitude to cope with and understand the discipline and demands of the hospitality industry. Floral art training covering the basics of floral art and colour perspectives is essential for developing an aesthetic eye for plated presentation and buffet layout. These lectures are conducted by South African Floral Art Guild member, Beth Bell.
The course begins with instruction on the manual skills and processes of cooking, using only the most basic kitchen equipment. This is done deliberately to ensure that students will be well prepared to produce outstanding results under any working conditions. Thereafter students also learn to work with the most modern labour- saving appliances as well as receiving thorough training in kitchen and restaurant management, costing, sanitation and hygiene.
Sage
As part of their experiential training, students gain invaluable knowledge working in state of the art professional kitchens. Within the Westville Hotel Complex, the school includes, Sage, a 70-seater restaurant and many conference rooms for hire for up to 330 delegates. Both of these are popular venues with the general public.
As well as being a pungent and hardy herb, the direct translation of the French word Sage means culinary wisdom, something which the aspiring chefs are determined to acquire.
The restaurant offers a contemporary dining experience. Salads and fresh breads, homemade ice teas and daily specials, offer patrons a sumptuous eating experience.
The following comments form local food critics well indicate popular opinion.
"Here I'll scrub, dishwash and peel in return for tasting rights" Derek Taylor, Sunday Tribune.
"My favourite breakfast spot, you can linger over the best Eggs Benedict in town." Frank Chemaly, Sunday Tribune.
Lecturers
Christina's pride themselves on having highly experienced and committed staff who are specialists in their fields and who enthusiastically and willingly impart their knowledge and skills to our students. The principal, Michelle Barry, is a Maître Chef de Cuisine. Michelle is a perfectionist and expects no less from her students. She is a committed and excellent practical teacher who will persevere with students until they realise their true potential in showing students the correct methods of food preparation, cooking and presentation. The school employs eight professional chefs who are all committed to teaching the students all aspects of professional cheffing.
Careers
Students of Christina's graduate as dedicated career-minded young Chefs de Partie, with excellent employment prospects in top establishments throughout the country and overseas. The chefs trained at the Christina Martin School of Food and Wine go on to cook for royalty, the diplomatic corps and many leading overseas hotels and restaurants. Even cooking of the QE2 and luxury yachts!
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Nature of Business: Cookery School
Services/ Products: Training & functions.
Date Established: 1973
We are open for:
Breakfast & Lunch:
Tues - Sat: 08h30-10h30 & 12h30-14h30
Dinner:
Tuesday - Saturday - à la carte: 19h00 - 21h30
KEY PERSONNEL
Principal, Executive Chef de Cuisine: Michelle Barry
CONTACT DETAILS
Physical Address: 124 Jan Hofmeyr Road, Westville, 3629.
Tel: +27 (0)31 266 3201
Fax: +27 (0)31 266 8829
E-mail: school@christinamartin.co.za
Website: http://www.christinamartin.co.za/
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