The excitement at Singita Kruger National Park has been contagious this week. What’s been causing the stir? Lucien Green.
Visiting from Jamie Oliver’s “Fifteen” Apprentice Programme in London, Lucien Green (Senior Training and Development Chef) has hailed an energy at the Singita School of Cooking like never before. Each day has been jam-packed with activities, revving up from one day to the next.
Day One – the Singita team whisked Lucien out into the bush to look for lions.
Day Two – stepping into the kitchen at the Singita School of Cooking for the first time, Lucien observed students elbow-deep in dough and perfecting their focaccia-making skills.
Day Three – Lucien took some time out to review curriculum. He gave the cooking school a thumbs-up!
Day Four – this was a special day – it was marked as the official opening of the Singita School of Cooking. Mark Witney, Singita’s Chief Operating Officer was also present for the honours.
Day Five – then it was back to the kitchen. Lucien conducted a day of teaching, introduced the students to carpaccio for the first time, and iniated a competition to see who could produce some winning results. For the competition the students were split into teams and over two days they’ll compete for the top prize. It is going to be a gruelling, fast-paced stretch. Stay tuned!
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!
Sometimes people’s lives are being transformed and revived in a small corner of the globe and we don’t even know it is happening. That is why we want to share some updates with you of what is taking place on the southern boundary of Malilangwe Reserve where Singita Pamushana Lodge is located (Zimbabwe). Hluvuko and Chitengenyi are small scale irrigation schemes a few kilometres from Singita Pamushana. Hluvuko was established in 2005 and Chitengenyi in 2008 and the schemes have been running successfully over the years, reflecting a story of benefits without boundaries.
Let’s take a few steps back in case you are reading this and don’t know about how these projects started. Singita Pamushana Lodge was established for the sole purpose of generating income to assist in funding the conservation and community outreach programmes coordinated by the Malilangwe Trust. The Trust’s Neighbour Outreach Programme (NOP) is the vehicle through which Singita Pamushana Lodge and The Trust achieve their community development purpose. One of the Trust’s key focus areas is the Feeding Programme which helps ensure that local young children receive a nutritionally balanced meal each day, and so are able to maximise the benefits of their schooling.
The small scale irrigation schemes operate alongside this feeding programme, and aim to enhance food security within the wider community, in a sustainable manner. They were established to enable vulnerable communities to grow their own food, and also to supply drinking water for domestic and livestock consumption. Hluvuko and Chitengenyi are two of the schemes. It is thrilling to be able to report that the objective of food security and an improvement in the nutrition of rural communities bordering the Malilangwe Reserve is now being achieved, for a large part of each year. Communities are now able to grow and access fresh vegetables from the communal gardens.
Hluvuko is 2.5 hectares and has 26 direct beneficiaries. This year they managed to grow tomatoes, onion, carrots, beetroot and rape, most of which will be ready for market in July. This year is their first year of growing beetroot and the crop is doing very well and most likely will be purchased by the kitchens at Singita Pamushana Lodge.
Chitengenyi is also 2.5 hectares and has 62 direct beneficiaries. Due to challenges with their borehole, this year they started planting late. Thanks to the Malilangwe Trust the borehole was repaired last week and the scheme is back on track.
The success of these schemes is that they have gone beyond subsistence level and are now producing excess crops which community members are able to sell in order to supplement their income. Now that’s a story we want to share far and wide.
Guests can be inspired by the knowledge that their stay is assisting to sustain the wilderness and to support the local communities in practical and effective ways.
(Update provided by Tendai Nhunzwi, Human Resources Manager, Malilangwe Reserve)
The long-awaited graduation day at the Singita School of Cooking is now just around the corner. After an arduous 18-month-long-programme, 6 students are currently completing assignments and going through the assessment process in order to qualify. Excitement for graduation at the end of March, is mounting.
The team at Singita Kruger National Park is already starting to prepare for the next programme – in the next 2 weeks Oriel Mbowane (Singita Kruger National Park Chef Skills Developer) will be finalising details with the educational assessors. April is the planned start date for the new intake and we are delighted that this will be the 5th intake of students at the cooking school since its inception in 2007.
Scroll through the photos and some of the memories from the year – well done to students, Oriel Mbowane, and visiting chefs. It has been a great year.
For more information about the programme at the Singita School of Cooking, take a look at Singita’s website or feel free to contact us for a brochure or further details – SLReceptionmanager@singita.com (General Manager at Singita Kruger National Park).
Eighty kilometres of gruelling single track cycling every day across dusty, rugged terrain through South Africa, Zimbabwe and Botswana, clocking up 300 kilometres over 4 days – we asked General Manager of Singita Sabi Sand what compels him to undergo this test of endurance year after year.
Actually there are a few good reasons why Jason Trollip keeps coming back for more. Amongst them are the incredible scenery, great wildlife and caring community spirit created by this event. However Jason tells us that the overriding goal is to raise funds for Children in the Wilderness and that’s really what tugs at his heart strings.
Children in the Wilderness is a non-profit environmental and life skills educational programme. Their vision is something that Singita can relate to and stand behind.
Jason – “The sense of achievement at the end of 4 days is incredible and experiencing 300 kilometres of some of the best areas that Botswana, Zimbabwe and South Africa have to offer is just sensational.
You have to at all times remember that the whole event is to raise money for environmental awareness – it’s a great cause, and knowing we are helping young people and conservation by having so much fun, made it a perfect 5 days away!”
Jason Trollip, General Manager, Singita Sabi Sand. Jason is now in his 9th year at Singita, beginning at Singita Kruger National Park and then most recently managing Singita Sabi Sand properties. No stranger to the Lowveld area, Jason grew up here, and prior to his management roles he was a field guide for 7 years – that totals 15 years in the bush. With a keen interest in birding, we look forward to seeing some of his sightings captured on camera.
All over South Africa yesterday there was a buzz in the air – all because of an extremely special occasion: Nelson Mandela’s 93rd birthday.
In case you didn’t know this, but as a result of the success of the birthday celebrations in London, June 2008, to commemorate Nelson Mandela and his life work, it was set in motion thereafter to acknowledge Mr. Mandela’s birthday each year as “Mandela Day“. What a perfect way to ensure that his legacy endures for a very long time.
The Mandela Day campaign message is simple: “Mr Mandela gave 67 years of his life fighting for the rights of humanity. All we are asking is that everyone gives 67 minutes of their time, whether it’s supporting your chosen charity or serving your local community”.
In a tucked away corner of the Kruger National Park, a group of people decided to take this challenge very seriously – our amazing Singita staff at Singita Lebombo and Sweni Lodges. They came up with some innovative and creative ways for everyone to particpate in order to raise funds to make a difference. Some signed up to shuffle for 6.7 minutes; delicious cupcakes were auctioned off; some chose to cycle 67 kilometres while others opted for running 6.7 kilometres – and even one staff member signed up to hug or kiss 67 girls! All proceeds are planned to support local primary schools in the area. What a day and a great amount of fun had by all – all for an oustanding cause.
If you have been following the updates on the Singita School of Cooking, located at our Staff Village in Singita Kruger National Park, then you will definitely enjoy watching our newest video clip. The clip details the background of the school; some of the success stories; and dreams of what we hope will be coming next. Listen to Oriel Mbowane, previous Sous Chef from Singita Sweni and now Skills Chef Trainer at the School of Cooking, talk about his own inspiring history and dreams for his students in the future.
For more information about Singita School of Cooking, take a look at our website and furthermore a previous blog article about this life-changing community project that has touched our hearts.
Recently Wynand Reiman, Singita Lebombo’s Senior Sous Chef (and Regional Chaine de Rotisseurs, Young Chef of the Year 2010 winner) carried out a teaching session on ‘how to make stocks and sauces’ with the Singita School of Cooking students. The students thoroughly enjoyed Wynand sharing his skill, knowledge and expertise with them.
Enthusiastically taking notes during the session.
Eight students were enrolled in the new cooking course that began on the 15th September 2010. This is an 18 month long program which prepares students selected from the local community, for a career as a professional chef.
If you would like to consider sponsoring a full scholarship, or be a co-sponsor please email the General Manager of Singita Kruger National Park at email@example.com. To read more about the ambitious efforts of the Singita School of Cooking, please click here.
The Singita School of Cooking is located on site at the Staff Village that serves Singita Kruger National Park (Lebombo and Sweni Lodges). It was established with the aim of encouraging the development of culinary skills amongst local youth from our neighbouring communities. Each year, 8 to10 students are selected – based upon clear criteria including showing a real interest in cooking – to participate in an 18 month long training programme.
It was an incredible undertaking initiated by Kurt Abrahams a Senior Sous Chef at Singita Sweni and Jason Trollip the former General Manager of Singita Kruger National Park. Jason and Kurt took up the challenge of taking on young members of the local community who had little or no understanding of what being a chef is all about and training them to the level where they could find employment as skilled trainee chefs at the end of the year long course. Kurt embraced the project wholeheartedly and became the Head of the school sharing his knowledge, exceptional culinary skills and passion for training people. The programme was practical, with the perfect facilities already in existence at the staff village. The first group of students graduated successfully from The Singita School of Cooking (SSC) at the end of 2007.
Year to date the graduating students have all been employed either at a Singita property or by other organisations.
Since opening the SSC has continued to produce well educated, employable trainee chefs and with its reputation now well established we took a decision in 2010 to extend the course to 18 months. The objective now being to take the students to the next level and equip them with Comis Chef level skills, thereby giving them greater earning capability post graduation.
Oriel Mbowane was promoted from Sous Chef Sweni in September to Skills Chef Trainer for the school of cooking. The new course started on 15th September 2010
If you would like more information about sponsoring a Singita School of Cooking student please refer to our Giving Back section on our website.