ICA Alumni Featured in the Gourmet Guide

The JHP Gourmet Guide is a curated compilation of diverse restaurants in South Africa by respected global restaurant reviewer and writer, Jenny Handley.

In the 2018 guide, 10 ICA-trained chefs were listed in this innovative and objective guide, with the 2019 guide following suite with no less than 10 ICA-trained chefs listed yet again!   Thus, 20 prestigious placements in 2 years!

Besides ICA-trained chefs like John van Zyl, Nic van Wyk, Westley Muller, Arno Janse van Rensburg, Lucas Carstens, Ben Conradie, Willie Malherbe and James Diack being listed – which is already a major achievement as the JHP Gourmet Guide benchmarks according to global icons rather than comparing SA restaurants and chefs to one another – the guide awarded the following:

    2018

Two plates are presented for exceptional dining that demands a detour

Marthinus Ferreira (ICA Graduate, 2003: DW Eleven-13)
Peter Tempelhoff (ICA Graduate, 1997: Greenhouse Restaurant)

A one plate rating highlights exceptional cuisine

Michael Cooke (ICA Graduate, 2004: Camphors @ Vergelegen)

    2019

Three plates are bestowed for a world-class dining experience that is worthy of a flight

Peter Tempelhoff (ICA Graduate 1997: Greenhouse Restaurant)

Two plates are presented for exceptional dining that demands a detour

Marthinus Ferreira (ICA Graduate, 2004: DW Eleven-13)
Michael Cooke (ICA Graduate, 2004: Camphors @ Vergelegen)

A one plate rating highlights exceptional cuisine

Germaine Esau (ICA Graduate, 2013: Myoga)

An inaugural HAUTE PERFORMANCE AWARD to Kobus van der Merwe (ICA Class of 1999: Wolfgat) as a chef creating footprints in the industry.

Because more ICA-trained chefs are awarded on South Africa’s most prestigious and important restaurant guides and lists, it is evident in the industry that the Institute of Culinary Arts without a doubt trains the best of the best.  Due to intensive theoretical and practical training and an average lecturer-to-student ratio of 1:6, the ICA maintains its credo of training excellence in all aspects of the culinary arts, qualifying chefs who set benchmarks for others to follow.

TO BE THE BEST, LEARN FROM THE BEST.

APPLICATIONS FOR 2020 INTAKE NOW OPEN.  APPLY HERE.