5 June 2010, one of those early winter mornings with the mist lying like a blanket over the beautiful Groot Drakenstein mountain view we started of with a steaming enticing  cup of coffee, a selection of sugar varietals and a “cannot deny yourself” freshly baked pain au chocolat. Prospective students and their parents were setting off on a sugar laden adventure at ICA that shall not be forgotten, from chemically modified berry caviar to a study of trout and how sugar affects tomato. 

Starting in the lecture hall they were introduced to 9 different types of sugar by Chef Schoeman, she explained where they all come from, their chemical composition and how to use them to best of a chef’s ability, interesting to those who stand in the sugar isle whilst grocery shopping wondering which one to choose. All very interesting, now show us the way to apply such knowledge in the kitchen. Chef Mitrovitch came in to show the prospective students crystallized sugar turned to fondant and Chef Schoeman the use of uncrystalizable sugar and colour for a shocking addition to plating.

ICA were proving themselves in another league of chef training, with only one day here bright young minds were given their first introduction to first class training.

From the kitchen to the bakery, from one sugar story to another, the group were able to see how us chefs work in the kitchen on a daily basis, “9 Study of trout, 8 Study of Tomato, Oui Chef!” Paired with a wine specially produced for Apprentice, the ICA Restaurant. Prospective students sat down and tasted the mouthwatering flavours produced by applying the basic composition of sugar and modifying the result.

With a sweet touth in hand we parted ways knowing the ICA once again proved ourselves ahead of the race and simply the best.

Click here to view the photos taken of this day.

We hope to see you at our next open day, bookings are essential.