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Spohr Podcasts

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#007 Celebrating African Cuisine - a delicious journey into our continent 58:08

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In this episode, we not only share and celebrate our favourite traditional African dishes, but also explore the joy and challenges of innovating and elevating traditional flavours to create New African Cuisine for the high-end dining tables of the continent. We highlight the chefs that are already successful in this field and discuss how Prue Leith…
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#006 Patisserie - Exploring the sweet side of the kitchen 38:06

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Prue Leith chefs share their love for and challenges of the pastry kitchen. In this episode: Nicola Eksteen - Prue Leith I Executive Chef Marcel Marais - Prue Leith I Patisserie Chef The Prue Leith Culinary Institute has a reputation for patisserie excellence. In this episode we talk to two Prue Leith pastry chefs to find out about the sweet side o…
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#005 Passion on a Plate - Mastering the Art of Italian Cuisine | Carlo-Maria Ricci 32:23

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Mastering the Art of Italian Cuisine - Studying culinary arts through the ALMA-Prue Leith partnership Carlo-Maria Ricci (ALMA La Scuola Internazionale di Cucina Italiana | Chef Ambassador) Italian cuisine is deeply immersed in culture and terroir and the best way to master it, is to study it at the origin. Through the partnership with Italy's premi…
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#004 Chef as a Trade - The impact on culinary South Africa | Elsu Gericke and Debby Laatz 38:33

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The impact on culinary South Africa - A detailed discussion on the QCTO trade qualification for chefs in SA Elsu Gericke (SACA | Head Professional Body and Skills Development) Debby Laatz (Prue Leith Culinary Institute| Head of Academics) Chef as a career in South Africa was gazetted as a trade in 2012. In this episode, Elsu Gericke (South African …
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#003 Plant-based Diets, Health and Planting | Angela Schaefer, Debby Laatz and Werner Spohr 25:26

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Investing in an edible garden could also be an investment in your health Angela Schaefer (Functional Medicine Health Coach) Debby Laatz (Prue Leith | Head of Academics) Werner Spohr (Prue Leith | Head Chef) In the time of Covid-19 the world has been reminded that investing in one's health is crucial. With spring in the air, we look at planting edib…
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#002 Covid-19 - The impact on food | Anna Trapido 38:59

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Anna Trapido (PhD in Anthropology, Food Writer and Chef) In this episode we talk Covid-19. The virus that is not only threatened our lives, but also our livelihoods, especially in the hospitality industry. Host Adele Stiehler-van der Westhuizen talks to Prue Leith alumna, Food Anthropologist and food writer Anna Trapido about the impact of the viru…
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#001 Talking food, health and hospitality | Prue Leith CBE 36:33

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In this episode Prue Leith, CBE, the patron of the Prue Leith Culinary Institute in South Africa, talks to Adele Stiehler-van der Westhuizen shortly before her 80th birthday. Prue shares fond memories as she looks back at a lifetime in food, media and hospitality and gives some advice to those who consider a career in food. The conversation starts …
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Crafting Solutions that Truly Fit Your Company’s Needs with Michael Fritzius at Arch Dev Ops (Podcast Interview) 20:13

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Michael Fritzius, owner of Arch Dev Ops, joins Frank and Clicked Studios to discuss his vision for how companies can provide better solutions to their clients by focusing on the right things (and how to get started doing it today). Highlights The drawbacks of reliance on specific tools Learning the craft and delegating to achieve more of the right …
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What It Means To be Fake? (Podcast #5)/ Absolute Zero with Daniel Spohr and Chase Salazar 42:33

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Absolute Zero Podcast #5On this week's show...Daniel and Chase have a special guest on their show. They talk about perks of alcohol vs smoking, their craziest experiences and what it mean to be a good friend and not be fake. Thank you for all the support and listeners the past month on these podcast!…
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