A Year Marked by Excellence
- Alumni
- Awards
FITTING INTO THE BRIGADE
The Brigade de Cuisine — the traditional French kitchen hierarchy — is still very much the foundation of most professional kitchens today. From bustling fine-dining establishments to boutique eateries, this structured system ensures smooth, efficient service through clearly defined roles, from the Executive Chef at the top to the commis chefs and dishwashers supporting behind the scenes.
At the ICA — one of the top chef schools in South Africa — students are trained not only to understand this hierarchy but to thrive within it. ICA’s principle-based, world-class curriculum equips aspiring chefs with the technical proficiency and professional discipline to step into any kitchen and immediately understand their place — and purpose — within the brigade.
Beyond skill, ICA also places a strong emphasis on humility and adaptability. In a professional kitchen, ego can be more disruptive than a burnt sauce — and ICA graduates know this. Through hands-on training, real-world practical blocks, and mentorship from carefully selected industry professionals, students are taught the value of teamwork, respect, and accountability. They learn that no role is too small and that excellence often begins in the details — whether it’s cutting julienne correctly or picking the right herbs from the garden.
Newly qualified chefs stepping into the professional kitchen environment can expect to start near the base of the brigade, often as commis chefs or junior members of a specific station. But this is where the journey begins. With a strong foundation in classical French technique, as taught at ICA, young chefs possess the technical edge and mindset to rise through the ranks. Chef careers are built on service, consistency, humility, and an eagerness to keep learning. The chefs who stay late to help with prep, ask questions, accept feedback, and remain calm during service are the ones who earn respect — and responsibility — the fastest.
The beauty of ICA’s training lies in its timelessness and versatility. Classic French cooking techniques are the backbone of the culinary arts. Once mastered, they can be adapted for any kitchen — from rustic country kitchens and modern bistros to high-end culinary events, food photography studios, and avant-garde tasting rooms. Whether specialising in wine studies, product development, food media, or kitchen leadership, ICA graduates are ready to fit in — and stand out — wherever they go.
Thanks to their accredited training, ICA alumni are known for seamlessly adapting to kitchens both locally and abroad. They don’t just enter the culinary industry — they shape it. Whether they’re stepping into a high-pressure service or leading a team as Chef de Partie, ICA-trained chefs carry with them more than knowledge. They bring humility, confidence, skill, professionalism, and the creative edge that defines a world-class chef.
WANT TO JOIN THE ICA BRIGADE?
Applications for 2026 are open!
