The Singita Blog

Stuffing Focaccia

June 27, 2012 - Community Development,Cuisine,Kruger National Park

First day at Singita School of Cooking, Lucien Green, Senior Training and Development Chef at Jamie Oliver’s Fifteen Apprentice Programme in London arrived this morning to find the students all huddled around a bench paying attention to Amos, the chef in charge, giving instruction on stuffed focaccia.  Amos was enthusiastically demonstrating how to prepare the fillings, which looked world-class: tomato, caramelized onion, mushrooms, all roasted with rosemary and garlic.  He placed the filling in the middle of the bread then folded the bread around. Then the challenge was presented: Group A against Group B – whose baked delicacy will win?  While the bread baked it gave Chef Lucien time to talk to some of the students individually as they continued with their prep duties. Forty minutes later with the smell of freshly cooked bread, the focaccia was done.  In true chef style everyone approached, not giving time for the bread to cool and everyone waiting for a bite. Lucien was asked by Amos to do the honor of judging.  All of the breads were mouthwatering but there could only be one winner and group A took the prize. Group B was a close second and poor Amos came third. It takes a good teacher to lose to his students!


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