Lockdown with Lorenzo Landauer, The Private Hotel School graduate who can’t wait to get back to work…

Lorenzo Landauer

Twenty two year old Lorenzo Landauer graduated from The Private Hotel School this year and he is now the Guest Liaison Officer working at the front office division at The 12 Apostles Hotel and Spa in Cape Town.

Landauer studied for the advanced diploma in Hospitality Management at the school’s Stellenbosch campus (there is a second campus in Rosebank, Johannesburg) and says growing up he had always been interested in food and personal service. After school, he took a gap-year and travelled abroad, and it was during the last few months of his travels that he decided to study Hospitality and Management. “Eventually after much research, I decided to enrol with The Private Hotel School,” he says.

What are you doing to keep yourself occupied during lockdown?
At the moment I am at home with my family in Johannesburg  during lockdown trying to keep as busy as possible. I am learning Spanish online and I exercise daily. I have also been cooking meals for my family and learnt how to bake a  carrot cake with a vanilla and cream cheese icing as well as making home-made pizza. I have also learned how to bake bread and make different types of rolls. In the evening I enjoy watching series on Netflix like Ozark and Peaky Blinders.

Name three things you are going to do once lockdown ends
Get back to work as soon as possible; go back to the beach if the weather is good; and go out for a casual social event with my friends in Cape Town.

Lorenzo’s Carrot Cake

2½ cups of flour
1¼ cups of oil
1¼ cups of sugar
3 grated carrots
4 eggs
2 Teaspoons of cinnamon
2 Teaspoons of nutmeg
2 Teaspoons baking powder
Half cup of chopped pecan nuts
Pinch of salt
1 Teaspoon bicarbonate of soda

Preheat Oven to 180°c. Beat eggs and sugar very well, add the oil and beat again until blended. Sift all the dry ingredients into the mixture and mix.
Combine the carrots and nuts and start to fold in the combined mixture.
Once the mixture is thick and combined, bake in a well-greased baking tin for 35-40 minutes. Cool completely before icing.

For the Vanilla Icing
125g Butter
125g Cream cheese
500g icing sugar
1 teaspoon vanilla essence

Cream the butter and icing sugar together until very stiff. Stir in by hand the cream cheese and vanilla. Begin to stir and mix well until it is combined and glossy. Use a palette knife to spread the icing evenly all over the cake. Decorate with more pecan nuts or edible carrot decorations.

(Tip: For effect you can also create flower shapes from thinly cut slices of carrot for decoration)

Information from JAG Communications

Email: info@privatehotelschool.co.za

Website: www.privatehotelschool.com


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