The ICA Difference
- Awards
- Beyond
To: 2025 Eat Out Editors
On behalf of the Institute of Culinary Arts (ICA), we would like to extend our heartfelt congratulations on a truly beautiful edition of one of our much-loved magazines. The 2025 Eat Out Magazine is chock full of splendid articles – a must-have for all South African chefs! Please convey our deepest gratitude to Abigail Donnelly and the entire Eat Out 2025 panel for the serious work they did in order to resolve the Eat Out judging process. Your ongoing commitment to recognising true culinary excellence in South Africa is not only commendable — it is essential.
In a time where trophies, badges and awards are so often handed out like hot cakes or bought rather than earned (a quick example springs to mind: a visit to your local liquor store easily leaves one overwhelmed by wine bottles plastered with cheap accolades), the integrity of recognition becomes blurred. The same trend has found its way into our restaurant industry, where social media campaigns and popularity votes now so often determine who is declared “the best.” But we ask: “best, according to whom?” Anyone can say, “I am the best.” The true proof, as ever, is in the pudding.
At ICA, we have chosen to step away from this culture of recognition-by-purchase. We believe firmly that “a jackal praising its own tail” is not our style. Awards should never be reduced to a marketing tool. For us, it’s about integrity, honesty, and a dignified, demonstrable legacy of student success — where real dreams are achieved through real work.
We are proud to have been the first chef school in Africa to receive the Best Chef School in Africa title from the World Culinary Awards. Initially, we welcomed the accolade. But later decided that the award was not based on an open, independent judging process — but rather on popularity votes tied to a substantial payment to the organisers — we withdrew from future participation. ICA will never buy trophies, awards, or badges. We will never canvas for votes or co-opt slogans created by others for our own gain. We will never bad-mouth any other chef school. That is not who we are.
Our founding principal, Letitia Prinsloo, has always believed — as the late, legendary Lannice Snyman did — in recognising the best of the best in a way that is fair, transparent, and rooted in merit. From the early days, Letitia worked alongside Lannice, and later with her daughter, Tamsin Snyman, in building a standard of excellence that we continue to uphold. For many years, Letitia served as judge for numerous culinary fields such as the Eat Out Awards, Chaîne de Rôtisseurs Jeunne Chefs Competition, as well as on the elite panel of judges for the S. Pellegrino World’s 50 Best Restaurants, to name but a few. Her experience in capacity as judge of such high caliber awards is what continues to influence her viewpoint on the delicate matter of being named the best.
We would also like to applaud the Eat Out team for this year’s recognition of Franck Dangereux — a chef who, like Letitia, has chosen to live his dream in his own authentic way. The dignity of this honest tribute means more than words can say. Letitia herself received the Lannice Snyman Lifetime Achievement Award in 2017 — still, to this day, one of the most meaningful honours ever bestowed upon her as the head of the ICA.
Just as Franck proudly lives his truth through food, ICA proudly continues to build chefs who are grounded in purpose, skill and heart. That is our reward. Thank you, once again, for an exceptional magazine. We look forward to what the 2026 Eat Out Awards holds.
With respect and appreciation,
