World-class chef shows Stenden a better way to nutrition

FRESH, natural and sustainable quality foods is what Stenden intends bringing to every one of its campuses and restaurants, and executive chef Albert Kooy was here to show local Stenden students and chefs how to improve their product offering using locally-produced ingredients.

TOP CHEF: Executive chef Albert Kooy of Dutch Cuisine, which handles Stenden’s food education in campuses across the world, spent quality time at the Stenden South Africa campus and MyPond Hotel to bring more natural, sustainable and quality foods to both restaurants Picture: ROB KNOWLES

Read more in this week’s Talk of the Town.

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