FooDprints – The Marks They Leave Behind
- Alumni
- Beyond
Each year, as the Cape winter takes hold, the kitchens at the Institute of Culinary Arts (ICA) in Stellenbosch grow warmer, not just with the heat of the stoves, but with the energy and excitement of young aspiring chefs. During the July school holidays, ICA opens its doors to high school learners for the annual Winter School Workshops, an immersive, hands-on experience designed to give high school learners with a passion for cooking and baking a true taste of the culinary life.
More Than Just a Holiday Activity
These workshops are not about watching from the sidelines. From the moment learners put on their aprons, they’re invited into the heart of ICA’s training kitchens — the same facilities used daily by our full-time students and in which some of South Africa’s most highly acclaimed chefs have received their training.
Under the expert guidance of ICA lecturers and chef instructors, they prep, cook and learn industry techniques used by professionals. What begins as curiosity often transforms into purpose.
But the Winter School Workshop is more than just a cooking class — it’s an introduction to a career path, a chance to ask real questions and to find out if life in the culinary world is the right fit. Students gain exposure to the culture of culinary education, the expectations of the industry and the possibilities that come with mastering the art of food.
Learning from those who’ve taken the first step
Many ICA students first discovered their passion during a Winter School workshop. ICA first-year student Abby, who attended the workshop in 2024, shared:
“I chose ICA because it felt authentic – the atmosphere, the lecturers, the focus on quality. I also fell in love with the view over the Banhoek Valley. After attending the Winter School Workshop, I just knew: this is where I wanted to be trained. I am surrounded by like-minded people.”
Another first-year student, Chrissy, adds:
“I looked at other chef schools, but ICA stood out for its commitment to excellence. It’s not just about cooking — it’s about becoming a professional chef, learning to lead and building a career with intention.”
Expectations, Excitement and Uncertainty
The transition from high school to chef school is exciting, but also filled with questions. These Winter School workshops help bridge that gap, giving learners a more realistic picture of what to expect.
“I’m really enjoying learning proper techniques and getting comfortable in a professional kitchen,” says Chrissy. “There’s a lot to absorb, but I’ve come a long way and I’m excited for the challenge of the coming years.”
Abby echoes the sentiment:
“What I looked forward to most when starting my studies at the ICA was developing my own style and voice as a chef. I’m aware that there’s a long way to go — I’m still figuring out what my position in the food world will be after I specialise, but I do know that I would like to travel and I know cheffing can help me do that.”
For students who know they want to work in the food world but aren’t yet sure what that looks like, ICA Winter School is a powerful first step. It offers direction, confidence, and clarity — sometimes more than a year’s worth of daydreaming ever could.
The ICA Difference
What sets ICA apart is the care and professionalism infused into every part of its training, and that begins the moment a learner walks into the kitchen for a Winter School workshop. Whether they go on to enrol as full-time students or take their experience into another aspect of life, they leave with greater skill, understanding, and self-belief.
The ICA Winter School is where futures begin to simmer.
Interested?
Keep an eye on our website and social media channels for this year’s Winter School dates, application info, and registration details. Spaces fill quickly — and it could be the most important decision you make this winter.
Winter school chef course at ICA
