Auxano Chef School

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Auxano Chef School

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Our 3 year Occupational Chef Programme will equip you with theoretical knowledge and hands-on practical skills, designed with integration into the industry, exposing you to various kitchens, head-chefs, management types and food styles.

27/09/2026

🍅🌶️ FRESH SALSA IN ACTION! 🌶️🍅

The mise en place is done, the ingredients are ready, and now our students bring everything together!

👨‍🍳 Into the blender goes:

🍅 Ripe tomatoes
🧅 Red onion
🌶️ Fresh peppers
🌿 Fresh coriander
🧄 Garlic
🍋 Fresh lime & lemon juice
🌶️ Chilli flakes
🫒 Olive oil
🧂 Salt & black pepper

The students combine the ingredients and give everything a few short pulses in the blender. The goal is not to create a purée, but a fresh, chunky salsa where the ingredients still have texture and flavour.

💡 Chef's Tip: Short pulses are the secret! Over-blending can turn your salsa into a watery sauce. Letting it rest for 15–30 minutes also allows all those fresh flavours to come together.

Fresh ingredients. Good technique. Great salsa! 🍅🌿✨

20/09/2026

🥚 MAYO MAKING IN ACTION! 🥄

Our students are learning that great food starts with the basics — including making mayonnaise from scratch!

📝 Ingredients:
🥚 Eggs
🌿 Mustard
🍋 Lemon juice
🫒 Oil
🧂 Salt
🌶️ Spices to taste

👨‍🍳 The Method

The students start by combining the eggs, mustard and lemon juice. The oil is then added slowly and steadily while whisking continuously, allowing the mixture to emulsify and become thick and creamy.

Once all the oil has been incorporated, a stick blender is used to bring everything together into a smooth, silky mayonnaise.

Then comes the most important part — the tasting!👅

Students taste their mayo and adjust the seasoning with salt and spices until they achieve the flavour they are looking for.

Simple ingredients. Proper technique. Mayo made from scratch! 💛

18/09/2026

🥐 NOW FOR THE FUN PART — FILLING THE CROISSANTS! 🤤

Our croissants are baked to perfection — golden, crisp and beautifully layered. But here’s the twist… they don’t have to stay plain!

Once cooled, the croissants can be carefully sliced or opened to create space for a delicious filling.

Think:
🍫 Chocolate & hazelnut
🍮 Custard
🍓 Strawberry & cream
🧀 Cheese & ham
🥑 Avocado & cream cheese
🍗 Chicken & mayo
🍮 Pastry cream & fresh fruit

The filling is piped or spooned in carefully, without crushing those delicate layers. Then it’s all about the finishing touches — a dusting of icing sugar, fresh fruit, chocolate drizzle or whatever creativity calls for! ✨

Our students have taken the classic croissant and allowed their creativity to take over, creating delicious pastries that are as beautiful as they are tasty.

From dough to layers, from layers to croissants — and now, their own creations.👨‍🍳🥐

14/09/2026

🥐 FROM LAYERS TO CROISSANTS! 🤎

The laminated dough is ready — now it’s time to turn those beautiful layers into croissants!

🔪 Roll, cut & shape
The dough is rolled out, cut into triangles and carefully shaped into those classic croissant curves.

⏳ Proof
The shaped croissants are left to rise. This is where the yeast works its magic, creating that light, airy structure.

🥚 Egg wash & bake
Finally, they’re brushed with egg wash and baked until golden, crisp and beautifully puffed. 🤤

But how did all those layers turn out?

👉 Next post: THE REVEAL! 🥐✨

11/09/2026

🥐 THE ART OF LAMINATION 🧈

So, how does the butter actually get into the dough?

The butter is shaped into a flat, even block and enclosed inside the chilled dough. Then comes the magic — roll, fold, chill, and repeat.

Each fold creates more layers of dough and butter, building the beautiful structure that makes a croissant light, flaky and crisp. 🤎🥐

It’s all about precision, temperature and technique!

1. 🧈 Prepare the butter block
Shape the butter into an even, flat rectangle. It needs to be firm but still pliable so it can be rolled without cracking.
2. 🥐 Roll out the chilled dough
Roll the dough into a rectangle large enough to accommodate the butter.
3. 🧈 Enclose the butter
Place the butter in the centre and fold the dough around it, sealing it completely inside.
4. 📏 First roll and fold
Roll the dough into a long rectangle and fold it according to the chosen lamination method. This creates alternating layers of dough and butter.
5. ❄️ Chill again
The dough is refrigerated between folds to keep the butter firm and prevent it from being absorbed into the dough.
6. 🔄 Repeat the rolling and folding
This builds up the many delicate layers that will eventually give the croissant its characteristic flaky texture.

06/09/2026

🥐❄️ The Croissant Journey: Step 2 – Adding the Butter & Chilling the Dough ❄️🥐

The dough has been mixed and developed, and now we move on to another important stage — **adding the butter**.

But why butter?

Butter is essential to a classic croissant because it provides richness, flavour, tenderness, and the fat needed to create those characteristic flaky layers. Later in the process, the dough will be rolled and folded around a layer of butter. During baking, the water in the butter turns to steam, helping separate the layers of dough and creating that light, flaky texture we all love. 🧈✨

At this stage, the butter is incorporated into the dough as part of the initial dough preparation. The students work it into the mixture until they have a smooth, cohesive dough.

Then comes something that might seem simple, but is incredibly important:

❄️ Into the refrigerator it goes!

Chilling the dough slows down the yeast activity and, importantly, cools and firms the dough and butter. Croissant dough needs to be cold and manageable for the next stage, because if the butter becomes too soft, it can blend into the dough rather than forming distinct layers.

This is where patience becomes part of the recipe.

The dough rests in the refrigerator, giving it time to chill before the real transformation begins...

🥐 Next up: the butter block and the beginning of lamination — where those beautiful layers are created.

03/09/2026

🥐✨ The Croissant Journey Begins: Step 1 – The Dough ✨🥐

A great croissant starts long before it reaches the oven. It begins with a carefully prepared dough — and this is where our students start their journey of discovering the art of croissant making.

A traditional croissant is made from a yeast-leavened dough that will later be laminated with butter to create those beautiful, flaky layers.

🥣 The Ingredients

For the dough, our students work with:

🌾 Flour – provides the structure for the dough
💧 Water – hydrates the flour and helps develop the dough
🥛 Milk – adds richness and contributes to flavour and colour
🍬 Sugar – adds sweetness and helps with browning
🧂 Salt – enhances flavour and strengthens the dough
🧈 Butter – adds richness and will later play the starring role in lamination
🍞 Yeast – gives the dough its rise and helps create the light, airy interior

👨‍🍳 Bringing the Dough Together

The students begin by combining the ingredients and mixing them into a dough. This isn't simply about combining everything — the mixing process begins to develop gluten, the network of proteins that gives the dough strength and elasticity.

The dough needs to become smooth and sufficiently developed, but it also needs to remain manageable. This balance is important because the dough will later have to withstand repeated rolling and folding during the lamination process.

Once mixed, the dough is allowed to rest and ferment. During this stage, the yeast begins producing carbon dioxide, which helps the dough develop its structure, flavour, and volume.

And this is only the beginning...

🥐 Next stop: preparing the butter and creating the layers.

Because the secret to a great croissant isn't just the ingredients — it's what you do with them.

30/08/2026

🥐✨ The Journey of Discovery: Croissants ✨🥐

We’re starting a delicious new journey with one of the most recognisable pastries in the world — the croissant.

But don’t let its simple appearance fool you. A classic croissant is a laminated yeast-leavened pastry, and getting it just right takes patience, precision, and plenty of practice.

Our students are learning how to work with layers of yeasted dough and butter, carefully rolling and folding the dough to create the many thin layers that give a croissant its characteristic flaky, crisp exterior and light, airy interior.

There’s a lot that can go wrong along the way. The dough needs to be kept at the right temperature, the butter needs to remain workable without melting into the dough, and the rolling and folding need to be done carefully to preserve the layers.

Once shaped and proofed, the croissants are baked until beautifully golden brown, allowing those layers to puff up and create that irresistible combination of crispness and tenderness. 🥐🔥

And the best part?

After all that careful work, it only takes a couple of bites to make one disappear! 😋

So keep watching — because if you look away, you might just miss them! 👀🥐

27/08/2026

👨‍🍳✨ From Preparation to Presentation ✨👨‍🍳

It’s time for the final phase — our students are plating and presenting their creations to the Chef for grading! 🍽️

Over the past lessons, they have worked through a variety of dishes, learning new techniques, developing their flavours, and putting their culinary skills to the test.

On the menu for assessment:

🥔 Potato Salad Sandwich — creamy homemade potato salad served on toasted bread with fresh greens
🐟 Smoked Salmon Mousse — smooth, delicate, and full of flavour
🍗 Chicken Liver Pâté — rich, silky, and carefully prepared from scratch
🥚 Pimento Devilled Eggs — creamy egg yolk filling with pimento cheese, Dijon mustard, herbs, and seasoning

Now every element needs to come together on the plate. Presentation, technique, flavour, texture, and attention to detail all count.

This is where the students get to show the Chef what they have learned and demonstrate their growing confidence in the kitchen.

Four dishes. Plenty of skills. One final question...

Will they be found competent? 👀👨‍🍳

23/08/2026

🥚✨ The Final Test: Pimento Devilled Eggs ✨🥚

The preparation is complete, the filling has been piped, and the final touches have been added. Now comes the moment our students have been working towards — plating and presentation.

Each student carefully arranges their Pimento Devilled Eggs before presenting their creation to the Chef for grading. 👨‍🍳

The Chef looks at every detail — from the neatness and creativity of the presentation to the texture, flavour, and overall ex*****on of the dish.

It’s more than just making something that looks good. This is where our students demonstrate the skills and techniques they have been learning and put them to the test.

🥚 Prepared. Plated. Presented. Assessed.

So, what do you think? Have our students done enough to earn the Chef’s approval? 👀🍽️

Address

1 Beach Road E Boulevard, Diaz Beach
Mossel Bay
6506

Website

http://auxanotraining.co.za/

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