"The rules of HTA School of Culinary Art and that of the Professional kitchen have an unusual work ethos and are different from other Industries. In the best schools and kitchens, this ethos is among the most honourable to strive for and most difficult to maintain. A good Culinary education conveys massive volumes of information about plants and animals we consume and how they behave in heat - a body of knowledge that is inexhaustible and infinitely endless.
This education is also about working with your hands, a physical experience of the skill and repetition of that experience, Cooking at its most basic and at its most refined levels is fundamentally a craft, and crafts must be practiced over and over. With repetition comes increased speed and precision. At HTA, it's about being pushed and learning to push yourself. To do more, more than you can imagine. To do better, better than you think possible.
The Catering and Restaurant Industry remains strong and growing, as does Hospitality and Tourism, the world's fastest growing employment sector, giving each graduate assured opportunities in a strong market." Chef Stephen Billingham, Director HTA School of Culinary Art, Capital Hotel School and President of the South African Chefs Association.
