The world-renowned S. Pellegrino Young Chef Academy – an inspiring community with the purpose of attracting, connecting and nurturing the next generation of culinary talents – recently published its 2021 Monitor Survey that was sent to over 1800 chefs at different levels in their career all across the world.

The survey aims to monitor the professional conditions and sentiments of chefs aged 18 to 34 years of age – and the results were insightful.

Read the full article here.

If the COVID-19 pandemic has taught us anything, it is that nothing can be taken for granted and adaptability through critical problem solving is key.

The ICA is the only culinary training institution that places an immense emphasis on Entrepreneurship and Business Management tuition throughout culinary studies. The emphasis on this particular subject, although it is not a course requirement by any third party qualifying body, has been a crucial element in what sets ICA graduates apart from their peers.

Since its inception 25 years ago, the ICA has delivered Business Management strategies and tuition alongside its top-rated culinary training, where the course content was designed specifically to equip students with the much-needed tools and knowledge base needed to truly succeed in a highly competitive industry. While passion remains the driving force behind a career path in the culinary arts, aptitude and skilful business execution is what will ensure a sustainable and fruitful career.

The absence of these vital business skills directly impacts negatively on the careers of young chefs globally. ICA lecturer in Entrepreneurship and Hospitality, Reinhardt Lohbauer, trains 3^rd-year students in the fundamentals of strategic planning, financial management, operational quality management, leadership and communication as well as project management. Students are also primed to think innovatively and together with their in-depth academic and practical training, thís provides graduates with a definite edge.

“Change has never been the human being’s greatest strength, and sometimes we have to be pushed. Therefore in times of uncertainty, every business owner needs to focus on their core drivers. As part of their entrepreneurial preparation, ICA students are pushed and encouraged to focus on feasible business models and how to continuously improve their offering to adjust to changing environments. Our students graduate with a large amount of realism of the business world they will shape and interact with.” – Reinhardt Lohbauer, ICA Lecturer

It is, therefore, no surprise that ICA graduates are found at the very forefront of the South African culinary scene – as restaurant or culinary business owners, team managers, sole proprietors, freelance service providers, executive chefs and more.

Since the start of the S. Pellegrino Young Chef Academy a few years ago, ICA is proud to have been represented by two graduates who entered and delivered an excellent performance amongst their global peers.

In 2015, Angelo Scirocco won the Africa & Middle East leg of the competition in Milan and has since established his successful contemporary dining establishment, Brugarol Barcelona, Spain.

Another ICA graduate, Callan Austin, has made it through to the Grand Finale in Italy in 2020, but due to the COVID-19 pandemic, this event was postponed until the latter part of 2021. Callan is furthering his cheffing skills at Chef’s Warehouse Tintswalo, before participating in the final round later this year.