Having won the Chef School Challenge both times since the award's inception, Silwood School of Cookery is leader of the pack. Jacqui Gunn looks at what gives it the edge

One of the oldest chef schools in the country, Silwood School of Cookery, opened in 1964 when the late Lesley Faull bought the Silwood farm in Cape Town and converted the 300-year-old stable.

Faull started out offering part-time classes to home cooks but with the help of her daughter, Alicia Wilkinson, they soon developed the full-time course.

Just two years after opening the school, Faull was awarded the international Commanderie des Cordons Bleus de France, a title that has since also been bestowed Wilkinson, the current principal, and herdaughter, Carianne Wilson, the vice-principal.

The doors to this prestigious cookery school remain open 47 years and 1 450 students later, built on three generations of passion, devotion and skill. Carianne and Alicia travelling extensively, keeping a finger on the pulse of the latest worldwide trends.

Silwood participates in chef competitions as Carianne believes they are the perfect opportunity for students to hone their skills, while the networking opportunities are invaluable. Chefs with a prestigious competition title on their CVs are immediately placed in a better position in the job market.

She also believes it is the school's responsibility to do everything they can to assist their students in obtaining the best exposure and opportunities.

Silwood School of Cookery has won the Chef School Challenge, the competition category showcasing teams of two first-year students, for the past two years and had some of its graduates short-listed as finalists. Current Sunday Times Chef of the Year Jodi-Ann Pearton also trained in their kitchens. Carianne believes Silwood has done so well in the Sunday Times Food Awards in association with Foodcorp, as well as other competitions, because of their dedication to training. They ensure that their students have mastered and perfected the basics.

Carianne believes that once a student has learnt to use salt and pepper, they can cook anything. "Too many young chefs try to run before they can crawl," she says. "It's pointless trying to make blue cheese chilli crème brûlée before you have mastered the essence of a perfectly flavoured, textured vanilla one."

Training as a chef has become a popular career choice. However, TV has glamorised the profession and many young people going into this career do not realise the gruelling hours one has to put in to develop the skills to succeed.

"Kitchens are hot and busy and service can be brutal," says Carianne, "but if food is one's true passion, going to work every day is inspiring and fulfilling."

Luke Dale-Roberts at The Test Kitchen and Franck Dangereux at The Food Barn both have Silwood graduates as their next in command. Even Heston Blumenthal has three Silwood graduates scattered between The Fat Duck and Dinner.

A food education opens so many career doors. A trained chef is not confined to shaking pans in a professional kitchen.

Product developers, food selectors, caterers, private chefs, food stylists and deli chefs are all examples of alternatives to restaurant or hotel kitchens.