ICA cleared the table – from start to finish!
At the 2018 Eat Out Awards ceremony, it was perfectly clear that ex-ICA students completely swept the floor with nominations, awards and contributions – from start to finish and everything in-between!
START
2018 Best New Restaurant
ICA alumni husband-and-wife-team Arno Janse van Rensburg (ICA class of 2004) and Liezl Odendaal (ICA class of 2004)
EXECUTIVE CHEF & HEAD PASTRY CHEF: JANSE & CO
EVERYTHING IN-BETWEEN
2018 EAT OUT NOMINEE
Marthinus Ferreira (ICA class of 2001)
CHEF OWNER: DW ELEVEN 13
Chef Mentor to 2018 S. Pellegrino finalist, Vusumusi Ndlovu, placed 7th in the world
8th PLACE
Michael Cooke (ICA class of 2004)
EXECUTIVE CHEF: CAMPHORS RESTAURANT @ VERGELEGEN
6th PLACE
Peter Tempelhoff (ICA class of 1996)
EXECUTIVE CHEF: GREENHOUSE RESTAURANT (Cellars Hohenort – The Collection by Liz McGrath)
4th PLACE
Kobus van der Merwe (ICA class of 1999)
CHEF OWNER: WOLFGAT
What’s more, in-between all of this, two well-known chef celebrities Zola Nene and Herman Lensing – both also ICA graduates of course! – were selected to announce some of the awards on the night!
FINISH
2018 CHEF OF THE YEAR!
Kobus van der Merwe (ICA class of 1999)
CHEF OWNER: WOLFGAT
Still, on this special night of culinary celebration, the focus remained first and foremost on the food! On this year’s menu, both the starter and the main course was developed and prepared especially for this prestigious event by ICA alumni!
STARTER
MICHAEL COOKE (ICA class of 2004)
Malay pickled fish, sultana and amasi
MAIN COURSE
ARNO JANSE VAN RENSBURG (ICA class of 2004)
Glen Oakes chicken, celeriac and sorrel
But of course, these chefs could not possibly be present in the kitchen at all times, as they had to be seated in the audience in order to receive their awards.
Thus…
Leading the plating as head chef on the pass, serving 5 elegantly perfect courses to over 700 people, equalling close to 3500 plates:
Monché Muller (ICA Graduate, 2013)
DISH FOOD & SOCIAL
Add all of this to the ICA’s constant commitment to training excellence, it is no surprise that the Institute of Culinary Arts continues to supply the South African culinary industry with the best of the best.
