The ICA Difference
- Awards
- Beyond
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.
