Has delighted the ICA with her influence for 12 years and has taught over 800 ICA students. After obtaining her qualifications from the Granger Bay Hotel School in South Africa, she attended the Baking and Confectionery courses at the Culinary Institute of America (CIA) in Hyde Park, New York.

With a vast industry experience at top establishments was then head hunted by Letitia Prinsloo to work as head of cooking and baking at the ICA. Chef Mitrovitch now oversees the school’s practical training operating standards.

Merizle’s famous quote, “Patience, Precision and Persistence equal Perfection!”

On the 23 April  Stellenbosch high school opened the “SkemerKelkie”, the evening was a delightful opportunity for the consumer study students to show off their skills to their parents. The evening started with an array of different wine tasting stalls, jewelry stands and delightful eats distributed by the students. The main hall, setup with tables for 200 eager parents, in dissimilar themes with dazzling center pieces and extreme attention to detail was seen on each table.

Several Guest speakers from different establishments entertained for the evening and amongst them was Mark Colebank who demonstrated “Plating” with the assistance of second year students Murray Weakly and Germaine Esau. The Plating used similar main components to create three completely different styled plates.

Intitute of Culinary Arts thanks Anita Nel from Stellenbosch High School for this opportunity.

Miki Ciman, Cheesemaker form ‘La Masseria’ restaurant in Durbanville did a two-day hands-on course, with practical demonstrations at the Institute of Cullinary Arts.

The art of successfully making a number of popular cheese in your own home was taught. Miki shared her passion for cheese making in creating different soft cheeses, Mascarpone, Mozzarella, Ricotta, Caseggio and Pecorino.

 The ICA was responsible for the two-day, hot menu which was prepared and served by the students of Institute.

Letitia Prinsloo, the owner and principal of the Institute of Culinary Arts was announced to be one of the seven chosen judges for the  International Chaîne des Rôtisseurs. ( An international gastronomic association dedicated to bringing together both professional and non-professional members worldwide who appreciate and share a mutual interest in cuisine, wine and fine dining).

Letitia will be travelling to Helsinki where the next International Chaîne des Rôtisseurs will be held later this year.

Well done Mrs. Prinsloo on this outstanding achievement, you make us so proud!!!

On Monday late afternoon, 5th of April 2010, the Pro Arte students, an Edu-Tours group was greeted at the campus of the Institute of Culinary Arts in the Banhoek Valley, nestled between Simonsberg and the Stellenbosch Mountains.

 The students gathered, with a glass of refreshing home-made ginger beer in the courtyard which is surrounded by the school’s lush herb garden.

Chef lecturers, chef Yolandé Schoeman and Carol Weideman led the students on this day, a campus tour (a day in the life of an ICA student), theory lecture on Easter, and the chance to play with dough was part of the agenda.  They demonstrated how to make Hot Cross Buns and each student got the chance to put the recipe to the test, and this was a huge success.

A afternoon filled with fun, full flavours, spicy aroma’s and freshly baked bread will be remembered by all that was present.

Afterwards the Pro Arte were treated to a 3 course meal, prepped and served by the students of the ICA at Apprentice Restaurant – the Living Classroom of the ICA.

If you were there, try and spot yourself.VIEW THE PICTURE GALLERY