Fusion Cooking School
The Fusion Cooking School is one of South Africa's foremost private Culinary Colleges based in Westville, KwaZulu-Natal and is a South African Chefs Association Training Provider. Founded by Chefs Shaun Smith and Caryn England in 2002, it has pioneered the art and science of cooking in South Africa, and in particular groundbreaking research on low-fat cooking and baking techniques. More recently it has showcased these on South African Television (SABC) together with many other novel molecular gastronomy culinary techniques such as dishwasher fillet (which makes use of a dishwasher cooking fillet at 50 degrees celcius for 4-6 hours), demonstration of non-fat based Maillard reactions, and liquid nitrogen ice-creams.
The Fusion Cooking School allies itself with a more eclectic approach to Fusion Cuisine, featuring original dishes using a variety of ingredients from various cuisines and global regions and combining them. The School offers a Diploma in Global Cuisine and has many international students.