Grande Diploma from Silwood Kitchen in Cape Town

I would recommend a chef's career to anyone who is willing to dedicate their lives to an industry which is rewarding, adventurous, creative and holds endless opportunities. Becoming a chef is not an easy career path. Many young people become disillusioned due to the television-induced belief that it is all Jamie and Nigella - but if you are willing to work hard and commit, there is nothing better.

CHOCOLATE BROWNIES

Makes about 10

Ingredients:

400g butter

500g dark chocolate, chopped

120g (1 cup) cake flour

100g (1 cup) cocoa powder

Pinch of salt

4 large eggs

400g (2 cups) caster sugar

200g white chocolate, chopped

200g pecan nuts, chopped

Method:

Place the butter and dark chocolate in a bain marie or double boiler and stir over low heat until melted. Sift the flour, cocoa and salt into a bowl. Beat the eggs and castor sugar together until light and fluffy. Add the melted chocolate mixture to the eggs and whisk, then fold in the flour mixture, white chocolate and nuts. Pour into a greased and lined 20x20cm cake tin. Bake in a preheated oven at 160°C for about 45 minutes. The brownies must still be soft in the centre.