The ICA Difference
There’s a moment every aspiring chef faces — a turning point when cooking for passion becomes a calling. When home-made meals for family and friends are no longer enough. When, whilst cooking or baking in the home kitchen, a place of happiness and creativity, the dream begins to simmer: “Could I do this for the rest of my life?”
The newest SARIE KOS/FOOD Spring/Summer 2025/5 edition, now available on shelves, captures this transformation beautifully. In a feature by ICA alumnus, Herman Lensing, dedicated to how home food becomes chef food (Huiskos word Sjefskos), the article celebrates the artistry, discipline and world-class training that elevate everyday meals into culinary masterpieces. Right at the heart of that transformation stands the Institute of Culinary Arts (ICA) — South Africa’s most highly awarded chef school.
The ICA Standard: Training for Excellence
Cooking may begin at home, but becoming a chef takes so much more than a love of food. It takes skill, science, creativity and, most importantly, the right training. At ICA, every lesson, technique or plated dish forms part of a world-standard culinary education designed to unlock each student’s highest potential.
That dedication to excellence is reflected in the continuous, remarkable achievements of ICA alumni — chefs who have taken their South African foundation and made their mark on the global stage.
From Stellenbosch to the World
At the start of October this year, Peter Tempelhoff (celebrated chef and ICA graduate of the class of 1997) was awarded the prestigious 3 Knives (The Best) title at The Best Chef Awards in Milan, Italy, making him the only South African chef to reach this level of excellence. Fellow ICA graduate, Callan Austin, was also recognised with 1 Knife (Excellent) at the same international awards, proving that ICA’s influence reaches far beyond local kitchens.
These achievements are not coincidences. They are the result of years of dedicated training, mentorship, and a philosophy that excellence is not born, but trained, honed, shaped and cultivated.
The ICA Legacy
Behind every world-class chef is a story — and often, that story begins at ICA. Herman Lensing, Food Editor of SARIE KOS, is yet another proud alumnus whose career continues to inspire a new generation of food lovers and storytellers. The thread connecting all these names is unmistakable: a deep respect for craft, an understanding of culinary expertise and a foundation built on ICA’s uncompromising standards.
Your Future Starts Here
For Grade 12 learners dreaming of a life in the kitchen, the opportunity to train at the Institute of Culinary Arts is a once-in-a-lifetime chance. ICA training will shape you into a chef capable of standing shoulder to shoulder with the world’s best.
Read that again. The WORLD’s BEST.
With limited spaces available each year, the ICA experience is immersive, personal, and transformative. Here, your potential is noticed, nurtured, and refined — preparing you not just for a job, but for a career that could take you anywhere in the world.
If you’re ready to turn your love of food into something extraordinary, step into the kitchen that builds world-class chefs.
Apply today. Your journey to global excellence starts at the ICA.
