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Supporting Women in Culinary: Core’s Commitment to Industry Growth

At Core Catering Supplies, we believe in championing the hospitality professionals and industry bodies that drive progress, innovation, and inclusivity in our sector. One such initiative making a significant impact is Women in Culinary, a platform launched by the South African Chefs Association (SA Chefs) to empower female chefs, provide mentorship, and create meaningful career opportunities in a traditionally male-dominated industry.

For over 48 years, SA Chefs has been the leading voice for chefs, cooks, and caterers in South Africa. With a network of over 9,600 members, including executive chefs, restaurateurs, culinary educators, and apprentices, the association is dedicated to skills development, transformation, and elevating professional standards across the industry. Chef Coo, President of SA Chefs, is a key advocate for this mission, working alongside industry leaders to shape the future of South Africa’s culinary landscape.

Women in Culinary: A Movement for Change

The Women in Culinary Committee highlights key action points to bridge gender disparities, foster mentorship, and create more opportunities for women in professional kitchens. Beyond individual growth, it also focuses on sustainability and responsible menu choices, encouraging chefs to make a broader impact on both the industry and the planet.

At Core, we work closely with chefs, restaurateurs, and hospitality professionals every day. Many of our clients, suppliers, and partners are active members of SA Chefs, and we fully support initiatives that uplift and develop the industry. Core Randburg General Manager, Antony Greene, shared his thoughts on the significance of these efforts, saying, “This is an important initiative, and as a company, we can increase our support for the work being done to drive positive change in the industry.”

By aligning with organizations like SA Chefs, we stay connected to the evolving needs of our customers and ensure that we continue to provide the best hospitality solutions and products to professionals who rely on them. Whether it’s through mentorship, industry collaboration, or creating access to premium hospitality products, Core remains committed to supporting initiatives that promote inclusion and excellence in the industry we serve.

#CoreCateringSupplies #WomenInCulinary #SAChefs #EmpoweringChefs #HospitalityLeadership #CulinaryExcellence #IndustryEquity

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RED VELVET PETITE FOURS

INGREDIENTS

Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g Cocoa Powder 
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring

Icing: 
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp Vanilla paste

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LIQUID-CENTERED CHOCLATE PUDDING

If this doesn’t say I love you, nothing will! It’s rich, its creamy and it’s flat out dreamy. To make it even more desirable, it is also so easy to make! 

INGREDIENTS

Softened butter, for greasing dariole moulds
250g Organic dark baking chocolate 
250g unsalted butter
5 egg yolks
5 whole eggs
125g caster sugar
60g cake flour, sifted

DIRECTIONS

Brush the inside of 8 dariole moulds with softened butter and coat with sifted Cocoa Powder, tapping out any excess.

Gently melt the NOMU Decadent Hot Chocolate Chunks and butter in a double boiler or in the microwave, stirring to mix well. Whisk together the egg yolks, whole eggs and caster sugar with an electric mixer until pale and fluffy. Slowly pour the chocolate mixture into the egg mixture, mixing until well combined. Gently fold in the flour and spoon into the moulds. Chill overnight or for a minimum of 4 hours.

Preheat the oven to 200°C.

Bake the puddings for 8-10 minutes until the tops are just firm to the touch, but still wobbly and liquid in the centre. Tip out onto a plate and serve with cream, vanilla ice cream, or vanilla

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DOLCE VITA IN JOZI

SETTEBELLO RESTAURANT

Featured Client

When it comes to traditional Italian cuisine and memorable dining experiences, the ever popular Settebello restaurant nestled in the heart of Bedfordview, Johannesburg, is a sure winner. It offers a relaxed atmosphere where sitting down for a meal will feel like embarking on a journey to an Italian Nonna’s kitchen – a place full of laughter, joy and authentic Italian culture. Quite simply, Settebello is about the simple passion for enjoyable food, making memorable moments with family and friends and living “la dolcevita”. 

Settebello isn’t just for grown-ups; it’s a family affair! With a large play area, the kids are bound to keep themselves entertained while enjoying some delicious food.

The heart of Settebello lies in their celebration of Neapolitan Pizza, trained by the Pizza School of Naples, their skilled chefs take immense pride in the daily preparation of top-quality ingredients. Their pizza is baked to perfection in a wood-fired oven at nearly 400 degrees. The result is a bread-flavoured crust that encapsulates the true flavours of Neapolitan pizza offering Jozi the best Neapolitan pizza in town.

At Settebello, breakfast is not just a meal; it’s an event. A wide menu is on offer which includes fresh pastries, cereals, fruits, sandwiches, hot breakfast options, sweet treats, fruit juices and so much more. Their legendary breakfast buffet takes place every Sunday morning and is not to be missed. 

Their versatile venues, located between the Italian Club and Settebello, cater to a range of events or corporate functions. Whether you prefer an intimate indoor setting, a spacious venue for lively celebrations, or an outdoor space for a more relax atmosphere, they have options to suit every party vibe or meeting requirement.

Settebello is a genuine and vibrant Italian restaurant, embodying a philosophy centred around uniting friends, family, and loved ones over delectable, home-cooked-style cuisine.  Anticipate leaving with a full stomach and a contented soul.

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Explore the different types of Tramontina knives

Explore the different types of Tramontina knives

Do you know what each knife in your kitchen is for? Each type is designed especially for one cut or one ingredient, and for someone who is always cooking, these small facilities make all the difference – as well as bringing a little more safety. Understand which you need to have at home and how to make the most of each:

CHEF

This is a versatile knife that everyone needs to have in the kitchen. It is ideal for everyday use for all kinds of food and seasonings, from mashing garlic to slicing medallions easily.

SANTOKU

Like the previous model, this is a versatile and super necessary knife. It cuts, chops and slices. You can make an entire recipe with it.

CLEAVER

This is the right knife for more precise meat cutting. Moreover, the thick and heavy blade makes it easier to break through bone. The look is very traditional, giving the kitchen that professional touch.

PARING KNIFE

It is smaller than the previous models and perfect for peeling, cleaning and more delicate cutting, where the other knives would be too big.

BREAD KNIFE

With a serrated edge, they allow for cutting bread without smashing it. It is a useful knife for those passionate about bread.

TAMATO KNIFE

With a micro-serrated edge, it cuts without crushing the food. This is a super practical knife for daily use in the kitchen.

FILLET KNIFE

With a flexible blade, it is recommended for cutting fillets and for removing fish skin.

CHEESE KNIFE

Because of the holes, slices of cheese don’t stick to it. And as the name says, it is ideal for slicing soft and semi-hard cheeses.

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MINI ZUCCHINI PIZZAS

MINI ZUCCHINI PIZZAS

This simple snack is the perfect, low-carb way to satisfy your pizza cravings.

Ingredients

  • 1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup pizza sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup miniature pepperoni slices
  • Minced fresh basil

Directions

Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side.

Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

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MINI CHEESE BALLS

MINI CHEESE BALLS

These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavour.

Ingredients

  •  package 250 grams cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • Optional toppings: Toasted sesame seeds, minced fresh rosemary and paprika 
  • Optional garnishes: Halved rye crisps and rolled tortilla chips

Directions

In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. If desired, press a rye crisp or rolled tortilla chip into the top of each cheese ball just before serving.

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PINA COLADA DIP

PINA COLADA DIP

If you like pina coladas, you’ve got to try this fluffy fruit dip. Scooped up with a slice of fresh pineapple, it tastes just like the beloved beachside drink. You and your guest will be loving this one all summer long !

Ingredients

  • 1-1/4 cups cold 2% milk
  • 3/4 cup pineapple yogurt 
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed 
  • Optional: Toasted unsweetened coconut flakes and maraschino cherries
  • Fresh pineapple wedges
  • Vanilla wafers

Directions

In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.

If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.