About The ICA

Our Story

The Institute of Culinary Arts celebrates almost 30 years of training excellence.

Established by Letitia Prinsloo – earnest educator, teacher, mentor and chef-owner of an award-winning restaurant and guesthouse in Pretoria, before relocating to the beautiful Stellenbosch Winelands – the ICA was the first officially registered and accredited chef school for professional chefs in South Africa. The aim is to train world-class chefs that can compete in a global culinary arena. As testimony to the success of its graduates, the ICA was recognized as a City & Guilds International Center of Excellence in 2017 and Africa’s Best Culinary Institute in 2021 by the World Culinary Awards.

The ICA is rated as one of the top 3 culinary training facilities in the world. We focus on individual training, with an average lecturer-to-student ratio of 1:6.

A professional chef has to know and understand the science behind food. They need to develop their palate, need to know how to think ahead, know classical ratios by heart and strive for constant perfection.

It is therefore no surprise that ICA-trained chefs are sought after, both locally and abroad, where they continue to breathe inspiration into the culinary world, pushing boundaries and setting the benchmarks for others to follow.

The ICA maintains a simple philosophy of excellence in all aspects of the culinary arts, cultivating chefs with a personality of their own who know where they come from and have the distinctive character to outlast fashions and short-lived trends.

The high demand for qualified chefs results in an abundance of employment opportunities

Our Courses

Why the ICA?

Rated as South Africa’s BEST training school for world-class chefs by City & Guilds International (2016/2017), and the BEST in Africa 2021 by the World Culinary Awards, the ICA is internationally acclaimed for producing accomplished and industry-ready professionals of the highest caliber. Our comprehensive and specialized training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

There has never been a more exciting time to enter the international culinary fraternity. The hospitality industry is experiencing record growth and South Africa is a particularly popular destination. Food itself is also being taken a lot more seriously – not only have we seen the rise of celebrity chefs, there is also a growing public interest in quality ingredients and local flavours and cuisines.

There are numerous, fantastic professional chef-related career opportunities in the culinary arena, each promising to be equally rewarding and inspiring. Become an entrepreneur and start your own restaurant or product development consultation company, work in the finest restaurants in SA and abroad, follow an exciting career in hospitality management, the wine and beverage industry, or even in food styling, writing and photography. Whichever direction you decide to pursue, the ICA will prepare you for the challenges of this energetic and demanding industry, promising you a shining career in the culinary arts.

Food itself is also being taken a lot more seriously – not only have we seen the rise of celebrity chefs, there is also a growing public interest in quality ingredients and local flavours and cuisines.

ICA TEAM

Directors

Letitia Prinsloo

Founder and Principal

Letitia Prinsloo embarked on her culinary career after obtaining her B. Ed Home Economics degree at the University of Pretoria, continuing her studies with an Advanced Cordon Bleu Diploma (cum laude), clinching the Bollinger Award as top student. Her gastronomic career included training with Roger Vergé in Mougins, France, where she added the coveted Diploma Ecole Cuisine du Soleil to her name. Under her expert leadership, the ICA has emerged as the leading and preferred source of tuition for internationally qualified, industry-ready chefs and food professionals. Letitia serves as honorary member of the Chaîne des Rôtisseurs and has acted alongside prominent professionals as judge for various esteemed local and international culinary competitions. She is also the former owner of the Blazon-awarded La Maison restaurant in Pretoria. Letitia is the driving force behind the world-class operating standards synonymous with the ICA. In 2017 Letitia was honoured with the Eat Out Lifetime Achievement Award, emphasizing her life-long dedication to culinary training excellence.

Kobus Prinsloo

Financial Director

Having graduated from the University of Pretoria (BSc Q. S.), Kobus followed a career as a highly successful quantity surveyor and project manager. As the ICA was established by Kobus and Letitia in the beautiful Stellenbosh Winelands, Kobus brought his many talents to the school and serves as the ICA’s Financial Director. The Old Mutual Small Business of the Year award that the ICA received is proud testimony to his exceptional business skills and knowledge. A connoisseur of all things food and wine led Kobus to obtain a Diploma from the Cape Wine Academy and for many years he was co-owner of the ICA’s L’Olive Restaurant (Apprentice @ ICA) in Stellenbosch, once again taking care of all the financial affairs. Kobus also served as vice Argentier for the Chaîne des Rôtisseurs Bailiage du Cap and belongs to the International Wine and Food Society.

Lecturers

Merizle Mitrovich

ICA Head of Faculty

Merizle Mitrovich graduated with a National Diploma in Food Service Management from Granger Bay Hotel School in 1995. She continued her studies in the culinary arts with additional Baking and Confectionary training at the Culinary Institute of America (CIA) in Hyde Park, New York and strives for continuous education and personal development through ongoing courses and culinary visits. Merizle’s vast industry experience and strive for excellence is well recognized as she is responsible for the revision and improvement of the City & Guilds International curriculum for Culinary Arts & Pâtisserie. In her capacity as External Pâtisserie Examinator, also for City & Guilds, she ensures the upkeep of curricular standards globally. In 2017, Merizle received a City & Guilds Medal for Excellence. She serves as ICA Head of Faculty.

Pierre van Zyl

ICA Senior Chef Lecturer

Pierre graduated from the Institute of Culinary Arts (ICA) in 2006 with an International Diploma and has served in the hospitality industry for almost 15 years. After intensive training at the ICA which included industry placements at various top-rated restaurants, Pierre decided to spread his wings further north on the African continent as Group Executive Chef for the Relaîs & Château Great Plains Conservation group in Zimbabwe, Kenya and Botswana. Married to fellow ICA alumni, Antoinette van Zyl, the couple returned to Stellenbosch with an eagerness to educate, taking hands with the ICA in the exciting challenge of training top chef students.

Nické Spies

ICA Chef Lecturer

After school Nické decided to venture to America, travelling and exploring the various country’s food scenes for 3 years. This evoked her curiosity and passion for cooking. Nické continued her food journey at the ICA, completing the 3-year program, specializing in Media Communications. Nické gained work experience in world-class kitchens such as Rust en Vrede, Le Chêne and Le Coin Francais as a student during her industry training. Her media placement also provided the opportunity to work alongside the Masterchef SA production team. After completing her studies at the ICA, Nické joined the kitchen team at Rust en Vrede as a Chef de Partie where she also worked as a student. Nické now furthers her new adventure as a lecturer at ICA.

Sivann Louw

ICA Chef Lecturer

Sivann graduated from ICA with a Diploma in Culinary Arts, Advanced Cooking and Patisserie as well as receiving her international City & Guilds qualifications and specializing in New Product Development. Her ICA placements included award-winning restaurants such as The Restaurant at Grande Provence, Pierneef at La Motte and her specialisation placement as NPD student Pick ‘n Pay. After spending time in the industry working at an award-winning restaurant, Camphors at Vergelegen, she continues her ICA journey as a chef lecturer to pursue her passion for teaching the fine art and techniques of Patisserie.

Léta du Toit

Part-time ICA Chef Lecturer

Léta du Toit’s qualifications include an International City & Guilds Diploma in Professional Cooking & Pâtisserie and an ICA Diploma in Culinary Arts & Pâtisserie. After graduating from the ICA, Léta continued her culinary studies and obtained a Lindt Chocolate Studio Certificate in Chocolate and Confectionary. Her extensive industry experience overseas and broad culinary knowledge leads her to excel as ICA Lecturer in Beverage and Professional Wine Studies. Léta is also the primary skills development facilitator and lecturer at the ICA’s sister-campus, Stellemploy, in Stellenbosch.

External Specialization Lecturers

Ankia Venter

Product Development (NPD)

Univ. Stellenbosch:
B. Consumer Science (Ed)

Univ. Stellenbosch Business School:
Management Development Programme
Project Management

ICA Diploma in Food Preparation & Culinary Arts

International City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts)

Ankia Venter is the owner of Food Development Services, a food product development and training consultancy. Her 15 years’ industry experience includes work for major South African and international food retailers and their suppliers, food service institutions and local restaurants for which she successfully manages product development, production and technical projects.

Illanique van Aswegen

Media Communication; Nutrition

ICA 3-year Higher Diploma in Culinary Arts, Pâtisserie & Professional Cheffing, specializing in Media Communication

International City & Guilds Diploma in Food Preparation & Culinary Arts

Illanique is an established Food Stylist, Photographer and Recipe Developer specialising in editorial and lifestyle content. Her 15 years of experience in the media industry includes work for clients such as Woolworths, Food and Home Magazine, Food24, NB Publishers and Food Lover’s Market while also having a corporate background as Creative Content Developer and Strategist for major local and international brands.

Jacques Steyn

Professional Wine Studies

City & Guilds Diploma in Food Preparation (Culinary Arts)

Jacques Steyn is the General Manager of Jordan Wine Estate in Stellenbosch. He is responsible for marketing and operating a fully-fledged wine business along with a very successful agri-tourism component which involves Jordan Restaurant, Jordan Bakery as well as the Jordan Luxury Suites. He is deeply passionate and invested in wine and hospitality after finding it through his love for all things culinary. Following his studies at the ICA, he worked in world-class establishments and served as a panel judge on numerous premium local wine competitions during the last five years. Jacques qualified as Cape Wine Master in 2016 and shares his knowledge and passion in professional wine studies with ICA students.

Administration

Marisa Joubert

Academic Administrator &
Student Relations

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Boland College
Diploma in Hospitality and Entrepreneurship

Boland College
Diploma in Public Relations

Antoinette van Zyl

Industry Coordinator
& Academic Administrator
Lecturer: Front of House Operations

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ICA 3-Year Diploma in Professional Cheffing & Baking (Spec. Field: Front of House Operations & Professional Sommelier)

City & Guilds Diploma in Food Preparation (Culinary Arts)

Elizna Sonnekus

Part-Time Creative Content Developer

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CNM Diploma (UK): Nutritional Therapist (Biomedicine; Naturopathic Nutrition)

CNM Diploma (UK): Herbal Medicine

Chanté Visagie

Administration Coordinator

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North-West University

3-year BCom Degree: Industrial Psychology and Labour Relations

Honours in: BCom Human Resource Management

What sets the ICA apart?

Accolades

Africa’s Best Training Institution 2021

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Small Business of the Year 2004

International Association of Culinary Professionals
Award of Excellence 2007

Centre of Excellence (Africa)

Medal for Excellence 2016

More than 20 ICA-trained chefs listed in top ranks in the past 5 years

ICA Founder and Principal, Letitia Prinsloo, lifetime achievement award

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Food24 Philips Overall Best Chef School Award

2020 Add an AVO Student Chef Challenge-Best Culinary School

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2020 World Culinary Awards
Best Culinary Training Institution
Nominee

ICAChef_World Culinary Awards Nominee 2020

2021 Chef’s Pencil
10 Best Culinary Schools
in Africa

2021 World Culinary Awards
Best Culinary Training Institution
Nominee

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2021 World Culinary Awards
Best Culinary Training Institution
AFRICA

ICAChef_Best in Africa 2021_Staff Celebration

Accreditation and Affiliation

In accordance with the ETQA Regulation R1127 of the south African Qualifications Authority Act number 58 of 1995 ( SAQA Act No. 58 of 1995) Culture, Arts, Tourism, Hospitality and Sport Sector Education and Training Authority (CATHSSETA), the Institute of Culinary Arts is an accredited provider (Provider Accreditation Number: 613/P/000254/2014).

Qualifications and curricula from Highfield are offered at the ICA with additional learning, skills and industry-driven standards for all courses.

The ICA is proud to be associated with several outstanding institutions that support the upliftment, training and excellence of culinary standards in our industry.

Partners

The ICA understands the value of practical training and experience, which is why our students’ complete industry placements at South Africa’s top establishments. Here they have the chance to work with award-winning Chefs and learn about their impeccable operating standards. The benefits are tangible; ICA students are coveted by the industry, known for their work ethic, discipline and ability to seamlessly enter the fast-paced kitchens of the working world.

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