Three young local student chefs - Bongani Ngwenya, Nkululeko Qino, and Thobi Skosana - will be completing an internship at Le Calabash, the cooking school in France's Loire Valley. The cooking school is owned by South African chefs, Sidney and Alison Bond.
The internship at Le Calabash lasts for six weeks, and includes work experience at the restaurant, as well as time spent working on a foie gras farm, an award-winning goats' cheese farm, and with a local baker, as well as visits to local markets and the largest fresh produce market in Paris. All expenses are included in the internship, including flights, accommodation, local travel, and a stipend.
