The 2025 Chronicle

based activities. Unfortunately, on the third day a deluge of rain caused unsafe walking conditions, which prevented the much-anticipated Inhlosane component. Not to be thwarted completely, a new route was established that incorporated the surrounding plantations, the Michaelhouse Nature Reserve and some forest trails. The focus shifted from summitting a

mountain to exploring our neighbouring land. Often, the neigh bouring forest is seen as inaccessible, but the boys and staff were determined to complete an epic hike in demanding con ditions. It is acknowledged that the hike was not as significant as summiting a peak; it was, however, an outdoor experience worth remembering.

CULINARY SOCIETY

Staff Members in Charge: Mr Michael Sevenoaks, Mr Xolisile Mzinyane Chairman: Maximillian Murray

wild yeast and bacteria in creating healthy sourdough. In addition, the society visited The Salt Slab in Curry’s Post for an immersive experience in authentic central Texan BBQ. Boys observed traditional smoking techniques, meat trimming and seasoning, fire management, and the operation of offset smok ers, before enjoying a signature “Texas Trinity” meal of pork ribs, brisket, sausage and classic sides. The Culinary Society was also treated to a demonstration by The Italian Ladies, renowned in the Howick area for their excep tional Italian cooking. Hosted in the Old Boys’ Club, the session allowed boys to observe and learn techniques while preparing dishes such as eggs Benedict and gourmet pancakes, provid ing inspiration and practical skills to try at home. Looking ahead, the society plans to run a digs cooking course to equip A Block boys with essential culinary skills for university life. Plans are also under way to host masterclasses at local eateries around the Midlands, supporting the broader culinary communi ty, and to continue expanding the society’s repertoire of recipes. The society continues to foster creativity, practical skills and a love for cooking that extends beyond the kitchen. Additionally, options are being explored to build or renovate a dedicated Mi chaelhouse kitchen to train all the boys, contingent on securing the necessary support and funding.

The Michaelhouse Culinary Society has enjoyed another highly successful year, with more than 120 boys from E to A Block actively participating in a wide range of culinary events. The society’s activities combined hands-on experiences and expert guidance, fostering both skill development and a love for cooking. The programme continued to be anchored by ses sions at the Jackie Cameron School of Food and Wine, where the boys engaged in practical culinary experiences guided by Jackie Cameron and her talented student chefs. Themes for each event were chosen by the boys, enabling them to prepare dishes aligned with their interests and encouraging creativity in the kitchen. The society also embraced a variety of other exciting initiatives. Boys participated in a pizza-making session with N-Squared Bakery, where they learned the craft of pizza preparation, the importance of using fresh ingredients, and explored the role of

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