Armed with a deep understanding of ethical sourcing, minimizing waste and promoting a carefully curated fusion of local and exotic flavours, ICA alumnus, Peter Tempelhoff (FYN Restaurant, Cape Town) has been awarded the 2023 Flor de Caña Sustainable Restaurant Award at the world’s most prestigious culinary awards ceremony in Valencia, Spain, on 20 June 2023.

The Sustainable Restaurant Award is given to the restaurant that achieved the highest environmental and social responsibility rating as determined by 50 Best’s audit partner, the Sustainable Restaurant Association, assessed across three main pillars:

Sourcing, Society and Environment.

Through their innovative practices and commitment to sustainable cuisine, ICA-trained chefs are reshaping the culinary landscape locally and abroad, inspiring others to follow suit.

Peter Tempelhoff is the most recent visionary ICA-trained chef making headway in the sustainability and social responsibility arena. Previous ICA alumni recipients of world-renowned awards in this field are:

• Hylton Espey (Culture Restaurant, Cornwall, UK) received a 2023 Michelin Green Star for Sustainable Practices
• Callan Austin was awarded the international 2020 S. Pellegrino Young Chef Award for Social Responsibility for his culinary creation “The Ghost Net”
• Michael Cooke was awarded the Eat Out Woolworths Sustainability Award in 2017 and again in 2019.

Peter’s training at the ICA played a significant role in shaping his culinary philosophy and fostering his commitment to sustainability. His team is ultra methodical regarding sourcing, no doubt a skill and discipline acquired from his student days at the ICA, laying the foundation for Peter to become a multi-award-winning chef, dedicated to making a positive impact on the planet.

The ICA has become a beacon of hope for sustainable cuisine, training chefs who are revolutionising the culinary landscape. Through their commitment to sourcing local and seasonal ingredients, minimizing waste, promoting ethical sourcing and sustainable seafood, and embracing indigenous plant-based cooking, ICA chefs are leading by example. With skill, knowledge and dedication, ICA-trained chefs are setting a new standard for culinary arts globally, proving that exceptional taste and environmental responsibility can go hand in hand.

How is one of the smallest chef training institutions in the world possible to produce chefs of such talent and high calibre?

The answer is simple.

“ICA trains world-class chefs for the right reasons. The school’s emphasis remains focussed on culinary training excellence and nothing less. We cultivate chefs who are at the forefront of culinary innovation, chefs who do not just blindly conform to the latest trends and fashions, but who can truly set the benchmarks for others to follow.”

• Letitia Prinsloo, Institute of Culinary Arts Founder & Principal.

The future of culinary arts is in good hands.

If you are interested in pursuing a sustainable culinary career, please book your spot for our upcoming Open Day on 16 September, make an appointment to visit our campus, visit our website for further information on the courses we offer, or contact us at info@icachef.co.za or (021) 885 1414.

YOUR FUTURE STARTS HERE.