Our winning ways, our reputation in the Industry, small personalized classes. Sure these are important and all play a part in the Schools success, but more importantanly is our desire and commitment to our students to make them the best that they can be. We choose our students carefully with the small select groups(max 10 per class) thus being able to assist one on one with a "hands on" style of teaching. We are very serious about what we do at the school and are really only interested in students that are committed to becoming a chef and working in Industry.

First year students are divided into three groups being Hot kitchen, Cold kitchen and Bakery with groups rotating on a weekly basis between these three kitchens. With small classes each individual student’s talents and progress is monitored on a daily basis. At The School we know how important it is that the students get to spend as much time as possible learning in the kitchens during their training year. This is the year where the fundamentals of cooking are instilled in the students and for this reason our first year students are only involved with the restaurant one day a week.

We realize that this exposure to the public is important in the student’s education, but know that non-pressurized learning under trained chefs is where a student’s talents are developed and honed. We do not stereotype our students but let their creative minds take flight and individuals are treated as such.


Points to Note when choosing a Chef Training School

1. Find out how big the classes are? The Chef School never has more than 10 students per class. With small classes a battling student is easily spotted as opposed to getting lost in the pack with a large class 2. How is the teaching done? At The Chef School each student gets to cook every recipe they are given. It is much easier to remember a recipe once you have prepared it as opposed to watching someone demonstrate.

3. Do you get any outside practical training and exposure? We believe that exposure to the public is important during the training period but not to the extent where students are spending most of their time helping run the commercial side of the business. The Chef School restaurant and Deli are both run by the students, under the watchful eye of Chef Dixi but this only happens one 2 days a week.  The rest of the time students are training in our kitchens under experienced chefs learning the basics that they will need to know once they venture out into Industry.

4. Do you get to work at outside functions? Working under experienced Chefs in Industry for function work helps prepare the students for the real world. The Chef School has good relations with some top Chefs and ensures the students are exposed to functions of this type during the School year.

5. What are the credentials of the Principal? To get good training you need an educator and a chef where the person running the school has plenty of experience. Chef Dixi has been training chefs for the past twenty-five years and is recognized as one of the top educators in Industry.