CRAFTING CULINARY EXCELLENCE

ABOUT THE ICA

THE ICA

OUR STORY

The Institute of Culinary Arts celebrates 30 years of training excellence

Established by Letitia Prinsloo – earnest educator, teacher, mentor and chef-owner of an international 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 school's 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, rated as one of the top three culinary training facilities in the world, was awarded a City & Guilds International Center of Excellence and World Culinary Awards Best Culinary Institute in Africa. The school is steered by passionate leaders and teachers who are experts in their fields. ICA Principal, Letitia Prinsloo, holds the coveted Eat Out Lifetime Achievement Award for her unwavering long-term commitment to training the best chefs in the country. Head of Faculty and Senior Pâtisserie Lecturer, Merizle Mitrovich, was the first and only South African lecturer to receive the international City & Guilds Medal for Excellence as Tutor of the Year. Together with the rest of the ICA team, their guidance and mentorship remains an invaluable source of inspiration and a driver to remain the best in South Africa.

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.

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. We focus on individual training with a lecturer-to-student ratio of 1:6 and with this type of individual attention to detail, it is therefore no surprise that ICA-trained chefs are sought after, both locally and abroad. They continue to breathe inspiration into the culinary world, pushing boundaries and setting the benchmarks for others to follow.

BEST IN South africa

WHY CHOOSE 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 specialised 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.

UNITY IS STRENGTH

ICA FACULTY & TEAM

FOUNDERS

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

National Diploma in Food Service Management from Granger Bay Hotel School in 1995

Baking and Confectionary Training at the Culinary Institute of America (CIA)

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

Institute of Culinary Arts (ICA) in 2006 with an International Diploma

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

ICA 3-year program, specializing in Media Communications

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 van As

ICA Chef Lecturer

ICA with a Diploma in Culinary Arts, Advanced Cooking and Patisserie

International City & Guilds qualifications and specializing in New Product Development

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.

SPECIALISATION FIELD 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.

Léta du Toit

Professional Wine Studies & Events

International City & Guilds Diploma in Professional Cooking & Pâtisserie

ICA Diploma in Culinary Arts & Pâtisserie

Lindt Chocolate Studio Certificate in Chocolate and Confectionary

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.

ADMINISTRATION

Marisa Joubert

Academic Administrator & Student Relations

Boland College
Diploma in Hospitality and Entrepreneurship

Boland College
Diploma in Public Relations

After completing her studies in Hospitality, Entrepreneurship, and Public Relations at Boland College, Marisa embarked on her career journey with the ICA as a member of the Administration Team. Her strong logistical and organisational skills are essential to smoothly operating the ICA’s daily administrative functions. Marisa’s warm and approachable demeanour makes prospective applicants feel at ease during campus tours and when representing the ICA at career exhibitions and school visits.

Antoinette van Zyl

Placement Coordinator & Industry Liaison Specialist

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

City & Guilds Diploma in Food Preparation (Culinary Arts)

During her studies at the Institute of Culinary Arts (ICA), Antoinette was exposed to various top-rated safari lodges. Antoinette decided to pursue a career in the front-of-house and Guest Relations sector of the hospitality industry after graduating in 2010. She worked at different luxury tented camps in the Relaîs & Château Great Plains Conservation group in Botswana, before taking on the role of Group Service Manager and travelling between camps across Botswana, Kenya and Zimbabwe to train staff and set service standards. Married to fellow ICA alumni, Pierre van Zyl, the couple returned to Stellenbosch in 2019 with an eagerness to educate, taking hands with the ICA in the exciting challenge of training South Africa’s best chef students.

Chanté Visagie

Administration Coordinator & Finance Assistant

North-West University

3-year BCom Degree: Industrial Psychology and Labour Relations

Honours in: BCom Human Resource Management

Chante completed her Honours Degree in 2020 after which she joined the Institute of Culinary Art’s administration team as a coordinator for both the Administration and Finance Departments. With her friendly disposition and technological expertise, she offers support for matters relating to the student portal, academic components and financial enquiries.

Albie Olivier

Finance Admin & Student Councellor

Intec College – Architectural Draughting Diploma

South African Theological Seminary – Higher Christian Counselling; Certificate of Theology

Albie Olivier, who earned her Counselling Certificate in 2013, serves as a dedicated support counsellor at the Institute of Culinary Arts. She is passionate about providing emotional support and guidance to students as they navigate their studies, experiential training and its unique challenges. Albie’s approach centers on active listening, empathy, and meaningful conversation, creating a safe space for students to express their concerns. Consultations are always confidential and private.

Albie offers support with stress, personal growth, and professional relationship challenges in the industry workplace, helping students set goals and develop coping strategies. When needed, she also connects individuals with professional mental health resources, ensuring comprehensive support.

Elizna Sonnekus

Content Developer & Creative Designer

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

CNM Diploma (UK): Herbal Medicine

Elizna is a skilled writer and digital layout artist, having contributed adverts, editorials, articles, and write-ups for the ICA for over a decade. Blending creativity with culinary innovation, her comprehensive understanding of the culinary world is enhanced by her background in nutrition, as well as media and PR-related work. As a freelance writer, consultant and editor for various television and corporate productions, Elizna’s passion for excellence in education underscores her commitment to shaping the future of culinary arts.

STRIVING FOR EXCELLENCE

WHAT SETS THE ICA APART?

ACCOLADES

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READY TO JOIN THE ICA?

We believe, "to be the best, you need to learn from the best". So why not join the ICA and train with an award winning and Internationally rated the BEST chef school in Africa & one of the top three in the WORLD. The training ground for highly skilled world-class chefs. Our comprehensive and specialised training is based on classic gastronomic principles, coupled with innovative thinking and creative flair.

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The Institute of Culinary Arts (ICA) is South Africa's leading Chef School and in the top 3 in Africa. Learn from the best with ICA and start your culinary journey.

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