Stockpot August 2013 FEEL FREE TO TAKE ONE!
AN AUTHENTIC ITALIAN EXPERIENCE
It was a very excited and eager group of culinary enthusiasts, including current and former students, that boarded the plane to Bologna to join Kobus and Letitia Prinsloo on a palate-pleasing exploration of the Marche Region. The 2-week trip into the heart of Italy proved to exceed all expectations as guests were treated to a variety of the best, freshest and most authentic Italian produce. Artisan cooking is very much still an everyday occurrence in the rural, ancient village of Frontino and it is here where participants got the opportunity to learn the skills and secrets of real Italian cooking. Highlights of the trip included coffee and wine tastings, rd pasta and cheese making and a once-in-a-lifetime dining experience at Osteria Francescana in Modena, rated 3 on the S. Pellegrino World’s Best Restaurant List. The success of this year’s tour guarantees that it will be repeated again next year during June/July.
ICA OPEN DAY 31 AUGUST 2013
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The culinary world offers endless possibilities for a fulfilling and rewarding career. The ICA offers exclusive and cutting edge, Internationally accredited chefs training experiences in world-class, state of the art facilities. Kick-start your career in the hospitality industry. Join us for our Open Day and make an informed choice!
BOOKINGS ESSENTIAL
As always, the trip to Italy also offered the opportunity to bring some extraordinary ingredients back to the ICA for st students to explore and sample. ICA 1 Year Students were introduced to the legendary Black Truffle, a prized product of the March region, with the little village of Frontino – “home base” for the duration of the tour – hosting the annual Black Truffle Festival. For the general public, under regular circumstances, this precious ingredient is available at R15,950 per kg! What a privilege!
021 885 1414 academic@icachef.co.za www.icachef.co.za
ICA DOORS ALWAYS OPEN TO VISITORS Winter 2013 was a busy time at the ICA as the campus was visited by a number of interested guests. School visits are always valued and ICA lecturers take great pride in providing these young, eager minds with some culinary knowledge to take home! At the same time our neighboring community is showing their support and interest as members and affiliates of locally run business, Dwarsrivier Tourism, also paid us a welcome visit.
Institute of Culinary Arts Farm Calenick, Zevenrivieren Road, Banhoek, Stellenbosch – PO Box 6314, Uniedal, Stellenbosch, 7612, South Africa Tel: 021 885 1414 Fax: 021 885 1085 E-mail: info@icachef.co.za W: www.icachef.co.za
ICA PROUDLY QUALIFIES STUDENTS ON SACA NATIONAL YOUTH CHEFS TRAINING PROGRAMME
In 2012, for the second consecutive year, the South African Chefs Association (SACA) and the National Department of Tourism selected the Institute of Culinary Arts as training facility for a group of students with little income and big dreams. These young, talented individuals were each awarded a bursary and the opportunity to enroll in a challenging 6 month culinary adventure that saw them working full time in their private occupations, whilst part-time studying a demanding curriculum of the highest standard as can only be offered by the ICA. In early 2013, these students completed their final examinations and obtained an invaluable International Certificate in Food Preparation and Cooking from City & Guilds. Out of the group of 7 students, 3 achieved their qualifications with distinctions (80% - 100%) and the remaining 4 all achieved theirs with merit (60% - 79%). The long-awaited graduation ceremony took place on Friday 12 July 2013 at the ICA’s picturesque campus in Banhoek, just outside of Stellenbosch. Apart from SACA graduates and personal guests, ICA chef lecturers and staff, SACA General Manager Graham Donet and the National Youth Chefs Training Programme’s manager, Thomas Overbeck, amongst other prominent guests, attended the occasion. Plans are already in place for the onset of the 2013 programme and graduates who have obtained their City & Guilds Certificate in Food Preparation and Cooking can now move on to diploma and then advanced diploma level. The Institute of Culinary Arts is proud to be associated with SACA, the National Youth Chefs Training Programme and a group of graduates of this caliber. Their career paths will be followed with keen interest.
2013 WINTERSCHOOL
Front L-R: Natalie Wilson, Eleanor Sawyer, Sonja Filander Middle L-R: Graham Donet (SACA General Manager), Leroy Paulsen, Tyron Rooi, Marchall Adams, Donovan Thys (Student of the Year) Back L-R: Thomas Overbeck (National Youth Chef Training Programme Project Manager), Allistaire Lawrence (Guest Speaker, ICA Alumni), Selwyn October (ICA Chef Lecturer), Adelie Ludik (ICA Chef Lecturer), Merizle Mitrovich (ICA Head of Faculty)
What better way to pass the dreary July school holidays than with a few exciting and fun culinary lessons! This year, the ICA offered high school learners from the surrounding areas a glimpse into the life of a pastry chef! Two days were spent in the ICA pâtisserie kitchen and participants were taught the proper techniques of making everything from a classic pâte sabblée to fun-filled jollyjammer cookies! On day two, learners acquired the skills necessary for making superb focaccia, bread sticks, pitas and Chelsea buns. The workshops were a huge success, inviting new-found passion and talent! A moment of sheer elation and relief…their hard work paid off!
ICA STUDENTS ON TOP FORM ICA second year students, Sholto Ojura and Veripi Kauta made the shortlist to compete in the SA Mushroom Farmer’s Association’s annual Rising Stars Competition in Johannesburg, where 150 competitors from across the country had to show off their skill and flair with mushrooms. Armed with a sharp ICA edge, Sholto and Veripi walked away with 2nd and 3rd place respectively, kicking dust in over one hundred other opponents’ eyes! Hosted by Angela Day at The Star Magazine, the students were exposed to state-of-the-art equipment and fresh ingredients. ICA contestant, Veripi Kauta (pictured here), commented: “My soufflé won 3rd place and a my fellow ICA nd student came in 2 , but the real prize for me was having the opportunity to take part in such a large contest and be successful!”
BOOK NOW TO JOIN AN ICA SHORT COURSE! Contact the ICA on 021 885 1414 or info@icachef.co.za for more info on topics, dates, prices etc. Master the technIques of artIsan bakIng!