Author Archive

My day as Head Butler – Marilise Geldenhuys

Posted on: August 5th, 2013 by SABA Student No Comments

When good butlers go bad…

After days of anticipation, finally, head butler calling for duty sir. No head butler’s day can be a success without planning, preparation, and of course, with the co-operation of your team. My team, my fellow butlers, made my day as if it was a musical choreographed months in advance to prepare for the performance in the ultimate acheter viagra show.

Today took an interesting turn to our previous days of training. We were taken into a different way of thinking, looking at the role of a butler. As the sole person who is responsible for just about everything, is now also, and this is really without mention or instruction, responsible for the integrity of

his/her employee.

Their safety is of vital importance, all measurements must be taken by the butler to ensure that no harm will come to them in any way, financially, physically,

socially or personally. Discretion and reliability will distinct you (the butler) from the rest of the staff.

…and then sometimes, just sometimes, good butlers go bad.

It was an excellent day to be the head butler, we had great fun and learned so much, it was an experience I will always value.

My quote for the day, and it truly did prevail; “those who are flexible will not be bent out of shape”.
Your butler in the making

15th of April 2013 Student Blog`s

Posted on: April 10th, 2013 by SABA Student No Comments

Dear readers get ready!


The ultimate student blog is up and running, all students are invited to blog as much as they

like! We look forward to your interesting blog posts.



Butler Housekeeping – by Simone

Posted on: January 29th, 2013 by SABA Student No Comments

Today we experienced a Wow!


Our daily program said “Housekeeping” and we knew we were going

to put cleaning theory to practice, but little were we prepared for what awaited us.


Our practical lesson was to be at a mansion of pristine elegance and style, overlooking the Atlantic Ocean with Robben Island in the distance. We were welcomed at the gate by the live-in butler, a lady graduate of SABA.  With our cleaning equipment lined up and our shoes taken off,  we were soon taken on a guided tour of the house.  Mr Cross then gave a brief lecture on the practical approach to cleaning a house of that size, emphasising discretion, speed, care and of course thoroughness.   In teams we tackled our allocated areas – on four levels – and soon became quite proud of

our efforts.


During lunchtime we were given opportunity to question Ms Pauw about her work and aspects of her employment.  Her discipline and dedication became evident as she told us about butling in the real world of the super-rich.  As far as employment opportunities go, this visit was also beneficial in that we as students could assess whether her employment lifestyle would suit us or not.

The True Art of Service – by Dijon

Posted on: January 22nd, 2013 by SABA Student No Comments

“To give real service, you must add something which cannot be bought or measured with money, and that is sincerity and integrity.”

My second opportunity of being Head Butler as one of the students was delayed, was one of lessons being learned and being Head Butler came at an unexpected time but with that came many positives, always a challenge to be had and I learnt so much and there’s so much I’m looking forward to learning.

With that said, today is day 7. The art of fine service cannot be bought but it can be taught. Today we were taught not one way, but the correct way of what service means.

In order to deliver service, we need to create a creation that creates the wow factor, and that’s just what we did, we learnt how to create a Waldorf salad. It was interesting to see one another’s works of arts and then to taste our own creations.

Ending the day on a sweet note, not only

with a desert but with a cup of tea and the knowledge of how it should be served.

Michelle, Bianca and I had the opportunity of going to Hout Bay Manor to learn the ways of turn downs, to see how they do theirs and for us to learn their ways and perfect it with the help of Mr.West.

Expect the unexpected – by Bianca

Posted on: January 17th, 2013 by SABA Student 1 Comment

Day 4. Today I had the opportunity to be the Head Butler. The day started with my hart racing. Knowing what I had to do. But not completely aware of what was expected of me.

08H20 sharp we started with our line up and soon after followed a general test. Definitely not one of my strongest points.. Just when I thought the worst part was over, the Kings made their grand entrance, giving us a taste of what butling is actually

about. Having 7 minutes to get everything ready, from the table decoration to the preparation of food and of viagras contrareembolso course the service. In those 7 minutes nothing could have gone more wrong. Not a good day to be Head Butler if you ask me.

But with all bad, comes something good. In this case, a lesson was learnt. To

expect the unexpected! And to always be prepared for a big challenge .

Having started the day badly, it had ended on an excellent note. We had learnt that shoes actually do all the speaking. We had learned the correct way to polish and clean our shoes. Definetly the highlight of the day.

Introduction to Butling – by Marko

Posted on: January 16th, 2013 by SABA Student No Comments

January 16th, DAY 3 of the course – HOW TO BE A BUTLER

There are 20 of us in class, each with a specific goal in mind; each with a dream to achieve. At the moment a tea-pot looks like a tea-pot. A teaspoon looks like a teaspoon. A saucer looks like  a saucer. A tray is a tray and so on. Simple, right? But here’s the thing: each of these objects that we casuaslly cast our eye over, is secretly alive and dwelling happily in a mysterious, exclusive and secret dimension – of the ‘Alice in Wonderland’ sort – that is forbidden territory to most. In this world, each of the objects is a member of a very large royal family with equal rights, equal values, equal importance and so on. I hear you ask, ‘so what!?’

Well, today was just the

beginning of a long lesson on how to gain access to the ‘secret’ world. Lining up for our first inspection this morning highlighted the importance of respect and discipline; of what it means to have pride in yourself, your bearing, your posture, your manner, your appearance etc. At around 08:45 a.m, Mr Cross is the wizzard who with his magic wand made us all cross over to the other side. Today, at least one tenth of each of us is already a better butler.

We also learned about one aspect of tea and coffee service; important culinary terminology; how to set up the classroom for the day and so on. My point is this: the more insght we gain into these things the more we realize how even the smallest thing is the most important one, no matter how inadeqaute you might thing it is. If we learn to embrace, accept and passionately love what the world throws at us, our insight will develop and eventually we all, as butlers, will enter that great world of magic and wonder. We will enter the ‘secret world.’

Special thanks to Abraham who was our first head butler today.

Take care,





“You can learn new things at any time in your life if you’re willing to be a beginner. If you actually learn to like being a beginner, the whole world opens up to you.”

Team Building – Butler Training

Posted on: January 15th, 2013 by SABA Student 1 Comment

The day was spent along with all the other students from the Butler Academy at Hawkesmoor Dam. All the preparation had been done the day before, with all the male students from Bradleigh House helping with buying the food. A team effort was done to pack the car, and off we went to Hawkesmoor Dam, all the anticipation of not knowing what we were going to be doing. Was it skydiving, shark cage diving or shooting guns?!?! Haha oh the chuckle.


A great day was had as

we were broken up into teams and the team building activities began, students learnt each others names, had they not known them before. We then moved onto being divided into our two teams to have a “Cook off” to see who could make,  display, present and serve the food. It was a fantastic way to see how different people from different walks of life could come together and use their various skills and creavity to make awesome food.  People who had no skills learnt new ones, those who had skills, were able show theirs off.


To end off, i believe that an awesome experience was had by all. Myself as a Head Butler for the day, was able to feel the pressures of delivering a fantastic time for the guests, to give of my best to the best of my experience, the little that

i have had and hope to expand…

Butler Training – Beef Wellington

Posted on: December 7th, 2012 by SABA Student 1 Comment

Cooking and Caviar Service at the Butler Academy


At the Butler Academy we pride our selves on excellent training, we focus on traditional cooking and modern healthy cooking methods which suits every household.


Today at the Butler Academy we looked at “Haute Cuisine”  one dish the Butler will be serving is “Beef Wellington” with Pont Nuff  potatoes, Carrots Ala Xander Au Orange.

Take a look at the Butler Recipes below:


~ Beef Wellington ~

What an extraordinary yet simply a easy dish to prepare.

Sealed fillet seasoned with salt & pepper & some love…

Accompanied with fried onion, mushroom, bacon and love then place on homemade puff pastry.

Place the fillet on top of the mixture and spread a lovely Dijon preferably mustard and wrap tightly packed with the puff pastry.

Place in a preheated oven after basting again with love.

Bake until golden brown and enjoy.

O_o ,.. { Beautiful with

risotto, pommes al forno and a well paired Chardonnay. }

By Awenand – Class of October 2012



Caviar Service, at the Butler Academy it is essential for each Butler to understand Silver Service and how to serve Caviar.


There are three types of Caviar; Beluga, Sevruga, Osetra which are from the Sturgeon fish normally found in the Caspian see, however farmed Caviar in Spain is also popular.


Butler Service Caviar


Answer: Caviar is fish roe or eggs, sieved to remove fatty tissues and membrane, and lightly salted with non-iodized salt. This is an old preserving and curing method that is still effective today.


Of course, all female fish lay eggs to reproduce, so they all have roe. However, not all fish roe is suitable for nor considered to be caviar. By most definitions and to a purist, true caviar comes from the sturgeon and the sturgeon alone.


The sturgeon is a saltwater anadromous fish (meaning it moves to freshwater to spawn), which makes its home in the Black and Caspian Seas between Europe and Asia, and also the Pacific Northwest and Southern Atlantic coasts of the United States.


The sturgeon can grow to over 3,000 pounds, but usually averages about 60 pounds. The flesh of the fish, as well as its prized eggs, is quite delicious.

The most prized caviar comes from the Beluga, Osetra, and Sevruga varieties of the Sturgeon Fish. Nowadays you will also find caviar from other fish varieties, including salmon, lumpfish and tuna, as well as in different forms.

Ok, we all should know that caviar is the generic term for

the roe of the Sturgeon fish that live in the Caspian Sea which is bordered by Iran and Russia. The Sturgeon is under constant threat of possible extinction through over fishing as it is the pregnant females who are harvested. How can there be fresh new stock when the eggs are so sought after – a fishy Catch-22. They are mature at around 20 years!


The end result, of course is rocketing prices, and a massive black market of smugglers and counterfeit caviar [sic]. Add to that the general poverty and political uncertainty of this area of the world and it’s a worrying recipe.

The word caviar is over-used (of course) and we’ve all seen poor imitations on our supermarket shelves: Paddlefish Caviar, American Caviar and the like. That’s not to say that these are not tasty fish roe, they are (especially Salmon Roe in our opinion) but the eggs of the sturgeon are on a different taste level. Much as vintage champagne such as a Dom Perignon is to the standard non-vintage, blended regular Moet & Chandon.

Concierge Butler

Posted on: December 4th, 2012 by SABA Student No Comments

What an Excellent day at the Butler Academy. We did Concierge butler assignment today in class. That was really so much fun and we laughed a lot today. Thank you

Mr Cross and the whole fantastic team at SABA for showing us the right way into our new professional careers. We are looking forward to another day at class and the V&A Waterfront tomorrow.


SABA Butlers always do it better



Ernest Nolte

Helpful Applications for Apple devices – Xander Labuschagne

Posted on: November 28th, 2012 by SABA Student 4 Comments

For those of you that have an iPad or iPhone. There are some great applications to assist you in being just that one step ahead.

The “24” apps are great, and being used

at most airports in South Africa as well.

News 24, Sport24, Weather24 are just some of them.

If you

know about any other applications that you find useful, please add them on here as comments.

It will create a good impression if you always ready to have the correct information ready to create that “WOW” effect.