{"id":8448,"date":"2020-08-18T11:48:55","date_gmt":"2020-08-18T09:48:55","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=8448"},"modified":"2020-08-18T11:48:55","modified_gmt":"2020-08-18T09:48:55","slug":"six-capsicum-culinary-studio-bursaries-to-be-won","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/six-capsicum-culinary-studio-bursaries-to-be-won\/","title":{"rendered":"SIX Capsicum Culinary Studio Bursaries to be won!"},"content":{"rendered":"<p><strong>If you are an aspiring chef or want a change of career, then make sure you enter Capsicum Culinary Studio&#8217;s Chef Talent Scout Competition.<\/strong><\/p>\n<blockquote><p>Stand the chance of winning one of six bursaries &#8211; with the combined value of R740 000 &#8211; including the ultimate prize of a three-year bursary towards the study of the school&#8217;s Advanced Culinary Arts Programme valued at R200 000.<\/p><\/blockquote>\n<p>The other five prizes will be one-year bursaries for a Professional Chef Programme or Professional Patisserie Programme, awarded to regional finalists to study at one of Capsicum Culinary Studio&#8217;s six campuses across the country &#8211; Boksburg, Cape Town, Durban, Port Elizabeth, Pretoria, and Rosebank (Johannesburg).<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>To enter the competition:<\/strong><\/span><\/p>\n<ul>\n<li>Contestants must create a dish &#8211; sweet or savoury &#8211; using a red capsicum pepper or any other red ingredient; take a good, clear photo of the finished dish and upload it onto their Instagram page, tagging @Capsicumcooking and\u00a0using the hashtag #CapsicumTalent.\u00a0Entrants must be 17 years of age or older.<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>The competition closes at midnight on Monday, November 30, 2020 with the names of the 10 finalists from each region announced on Wednesday, December 9, 2020.<\/strong><\/span><\/p>\n<p>Those\u00a0finalists will then be invited to participate in a cook-off on January 20, 2021, at the Capsicum campus closest to them, where they will have to prepare the dish they entered, using their own ingredients.<\/p>\n<p>The winner from each campus will then compete in a cook-off to be held at Capsicum&#8217;s Rosebank campus for the final cook-off on Saturday, February 6, 2021, where they will have to create the ultimate dish using ingredients from a mystery basket. (Travel to Gauteng will be sponsored\u00a0for those living outside the province.)<\/p>\n<p>Says Capsicum Culinary Studio&#8217;s Academic Head Candice Adams:<\/p>\n<blockquote><p>This is an amazing opportunity for six individuals who are passionate about cooking and want to study further to\u00a0 realise their dreams of a career in the hospitality industry at one of South Africa&#8217;s best culinary schools.<\/p><\/blockquote>\n<p>Adams reminds entrants that they must enter an image of their red dish on Instagram and tag #CapsicumTalent and @Capsicumcooking in order to qualify. <a href=\"https:\/\/www.capsicumcooking.com\/chef-talent-scout\"><strong>See all the Ts&amp;Cs<\/strong><\/a>.<\/p>\n<p>To get the creative juices flowing here&#8217;s an easy\u00a0recipe for Gazpacho that is not only healthy and delicious, but also celebrates the colour red.<\/p>\n<h3><span style=\"text-decoration: underline;\">Gazpacho Recipe (only for inspiration)<\/span><\/h3>\n<p><u>Ingredients<\/u><\/p>\n<ul>\n<li>1kg\u00a0tomatoes, quartered<\/li>\n<li>2\u00a0Persian cucumbers, peeled and chopped (if you can&#8217;t find, use English cucumbers)<\/li>\n<li>\u00bd red capsicum, chopped<\/li>\n<li>1\u00a0clove garlic, roughly chopped<\/li>\n<li>2 tbsp.\u00a0red wine vinegar<\/li>\n<li>\u00bd cup of\u00a0water<\/li>\n<li>\u00bd cup extra-virgin olive oil<\/li>\n<li>salt &amp; pepper<\/li>\n<li>4 slices ciabatta, cubed<\/li>\n<li>handful of fresh basil leaves<\/li>\n<\/ul>\n<p><u>Method<\/u><\/p>\n<ol>\n<li>Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in a food blender.<\/li>\n<li>Blend until smooth, then add most of the olive oil and blend further to combine.<\/li>\n<li>Taste and season with salt, pepper and more vinegar if preferred.<\/li>\n<li>Cover and refrigerate until chilled.<\/li>\n<li>Meanwhile, in a large pan over medium heat, add the rest of the olive oil (enough to coat the bottom of the pan) and add the cubed bread.<\/li>\n<li>Stir occasionally, until bread is golden and crisp.<\/li>\n<li>Remove from heat, season with salt, and let cool.<\/li>\n<li>To serve, divide soup among bowls and\u00a0drizzle with olive oil.<\/li>\n<li>Add croutons and basil leaves to garnish.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2020\/08\/Gazpacho_pic_by_Kamran_Aydinov.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-84605\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2020\/08\/Gazpacho_pic_by_Kamran_Aydinov.jpg\" alt=\"\" width=\"1150\" height=\"1150\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you are an aspiring chef or want a change of career, then make sure you enter Capsicum Culinary Studio&#8217;s Chef Talent Scout Competition. Stand the chance of winning one of six bursaries &#8211; with the combined value of R740 000 &#8211; including the ultimate prize of a three-year bursary towards the study of the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":8449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-8448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/8448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=8448"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/8448\/revisions"}],"predecessor-version":[{"id":8450,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/8448\/revisions\/8450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/8449"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=8448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=8448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=8448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}