The Hurst Campus

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The Hurst Campus

A specialised Chef School launching global culinary careers from a supportive home-away-from-home. 💙

Discover your purpose by enrolling for our 3 Year Professional Chef Qualification or one of our shorter programs in cooking or pastry��

06/10/2026

Mastering the basics. 🥯👩‍🍳

Baking the classic scone seems deceptively simple, but it demands light hands, minimal dough handling, and sharp precision when cutting to ensure a tall, clean rise.

Scone-making remains a go-to interview challenge across top kitchens because achieving that delicate texture requires absolute control and precision. At Hurst, mastering these core classical standards prepares our students to step straight into leading brigades worldwide with quiet confidence. 🩵

Ready to turn your culinary ambition into an international career? Explore our upcoming intakes via the link in our bio. 🔗

30/09/2026

Honouring our roots with Team Nhaka. 🇿🇦✨

Bringing Restaurant Week to a close, Nhaka proved that the most memorable menus begin with authentic stories. Derived from the Shona word for heritage, their concept celebrated Southern African culinary traditions by reimagining underused indigenous ingredients through contemporary technique.

Moving from savoury pan-seared kabeljou and spekboom samp to the warm sweetness of a koeksister amáleko with buchu cream and toasted Cerevita crumble, the team delivered a deeply nostalgic journey rooted in authentic heritage, balance, and heart.

A massive well done to all of our 3rd Years who poured their heart, discipline, and creativity into making this Restaurant Week such a triumph! ⭐️

29/09/2026

Patience, reduced to a drizzle. 🥄

Great sauces aren’t rushed. They come through heat, time and technique. The golden rule in our training kitchens: taste and season only after reducing, once the flavours have fully intensified. 🧂

Save this for your next evening in the kitchen, and tell us which classic sauce you’re perfecting next. ⬇️

25/09/2026

From palette to palate. 🎨🍴

For Night Two of Restaurant Week, the dining room transformed into an edible art gallery as our 3rd Years presented Kroma - a multi-course tribute to modern art movements created to be tasted, shared, and experienced.

The evening brought major art philosophies to life across the pass, moving through Fauvist-inspired line fish with vibrant ratatouille, bold Cubist textures in braised beef short rib, and a delicate Pointillist finale featuring dots of strawberry coulis across rich chocolate mousse and pistachio crumble.

Keep your eyes on our feed as the remaining 3rd Year teams take over the pass! 👀

24/09/2026

Crafting the perfect golden flake. 🥐

Our 2nd Years brought focus and creativity to their puff pastry lamination practical, producing delicate twists, palmiers, and perfectly puffed canapé bases. There is nothing quite like the satisfaction of pulling a tray of beautifully risen, flaky bakes straight from the oven! ✨

Passionate about classical pastry? Tap the link in our bio to explore our culinary programmes and book a campus tour. 📲

21/09/2026

A day in the life of a Hurst student 👨‍🍳✨

At Hurst, kitchen life is as much about genuine connection as it is about high culinary standards. Between bustling practicals and plating up, there is always time to recharge with friends over lunch and share a laugh on campus. It is a true home away from home where aspiring chefs grow side by side every single day. 💙

Picture yourself in the kitchen? Tap the link in our bio to start your application journey. 📲

19/09/2026

Perfecting the classic chocolate brownie. 🍫

The pastry kitchen smelled of melted chocolate all morning as our 1st years took on their brownie practical. Balancing the richness, getting the texture right, and plating it with pride, all in one session. ✨

Ready to master this one yourself? Link in our bio to apply for the upcoming intakes. 🎓

18/09/2026

The opening night of Restaurant Week. 🍽️

For Night One of Restaurant Week, our 3rd Years brought their bespoke dining concept, The Hungry Alchemist, to life for 35 guests and a panel of external judges. Operating under complete student leadership, the team executed every element of hospitality - from guiding live string performance and table styling to presenting five paired courses.

The 5-course menu balanced bold experimentation with precise technique. Highlights spanned from smoked potato soup to fresh linefish cut with blood orange kosho, before moving to coffee-dusted ostrich accompanied by Stony Brook pairings. To close, the kitchen served black sesame ice cream alongside smoked chocolate chilli mousse and a Monkey Shoulder wh***ey sour - all executed with seamless backing from their fellow 3rd Years on the line and floor.

Stay tuned to see how the next students take on their restaurant nights! 📌

RestaurantWeek WinelandsDining CulinaryArts FutureChefs

16/09/2026

Class of 2023: the moment the culinary world officially became yours. 🌍

Over 2700 hours in the kitchen, endless early morning prep, and countless moments of growth led to this milestone. The resilience, heart, and creative vision shown by this class represent the very best of our standards.

To our past and future graduates, take the discipline you master, the mentorship you receive, and the lifelong friendships you forge within The Hurst Campus walls right into every new kitchen you enter. We cannot wait to follow your journeys going from Hurst to the world. 💙✨

15/09/2026

Life inside our practical kitchens. 👩‍🍳

Practical days start with complete focus, our chefs demonstrating the day's techniques step by step. This week our 1st years took in every detail of artisan yeast doughs and savoury spreads before heading straight to their benches.

Challah, chicken liver pâté and onion marmalade, start to finish, in one session. 🩵

Which classical technique should they take on next? Tell us below. 👇

Address

132 Main Road
Paarl
7670

Website

http://www.thehurstcampus.co.za/

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