Reflecting
SOUTH AFRICA’S Culinary Diversity
1974Culinary Diversity Reflecting SouthSINCE Africa’s
South African Chefs Association ANNUAL REPORT 2013 Covering the period 1 March 2012 to 28 February 2013
President’s Report
Steph en Billingham President of SACA
S
ACA’s dynamic growth continued in the year under review as we consolidated and built on the previous year’s achievements. For the first time in the association’s history, our membership numbers exceeded 7 000, a growth of over 20 percent on the previous year, and this bodes well for our future as we cement our role as the Professional Body for chefs in South Africa. We made a decision at board level to strengthen and invest in our communications efforts, and this has paid off handsomely as the awareness
of SACA has increased and we have created strong platforms through which we can give valuable payback to our sponsors. The website, newsletters and social media (Facebook and Twitter) have reached wider audiences than ever before, ensuring that both the culinary industry and consumers are aware of SACA. At the World Association of Chef Societies (WACS) congress in South Korea we sent a strong delegation, including representatives from SA Tourism, Joburg Tourism and the Sandton Convention Centre to assist in our bid for the 2016 Congress. Unfortunately
the vote went to Greece, but we believe we had a strong bid, and believe that costs (especially travel as we are a long haul destination) played a role in this decision. During the year under review we successfully completed our Pilot Phase to become a South African Qualifications Authority (SAQA) Professional Body. This truly is a milestone for SACA as it allows us to play a major role in the writing of the new chef’s curriculum, in conjunction with the Quality Council for Trades and Occupations (QCTO), which will improve the education opportunities for chefs in South Africa. The second phase of the National Youth Chefs Training project (NYCTP) was successfully launched in 2012, and our learners achieved a phenomenal 75% pass rate. My thanks go to all the training providers and workplaces involved in this groundbreaking project. Our regional committees continue to grow from strength to strength and have played a major role in organising events and member activities in the provinces within which they operate; offering tangible benefits to our members. Committee chairpersons are invited to attend board meetings at least twice a year to enable them to participate in SACA’s broader agendas. The committee chairpersons run the committees on a voluntary basis and are not remunerated for their time; I am grateful for the effort that they and their committees put into SACA. Our charity initiative, the World Chefs Tour Against Hunger (WCTAH) continues to grow, and during the year under review we successfully expanded to feed 6400 needy children in eight charities around the country. We also provided food parcels to families in desperate need of assistance. There are many activities planned to assist in topping up the fund. Our support team in the SACA office continues to successfully manage our numerous activities under the able guidance of General Manager Graham Donet. I thank the heads of departments for their hard work.
STEPHEN BILLINGHAM, PRESIDENT OF SACA 9
Reflecting South Africa’s Culinary Diversity
General Manager’s Report - A National Overview We had amazing growth in our membership numbers during the year under review, with our membership reaching over 7 000 by February 2013, a staggering growth of 22 percent from a base of 5 800 members in March 2012. Further significant developments included the signing of a fruitful trade exchange agreement with Tsogo Sun, as well as the launch of a SACA-branded Makro card that enables all SACA members to receive special discounts on catering ingredients and equipment. In turn a percentage of profit that Makro receives from the purchases is given back to SACA.
SPONSORSHIP AND EVENTS
Our annual InfoChef conference, with naming rights sponsor Nestle Professional, attracted over 1 000 delegates at an event filled with demonstrations, presentations and competitions. Bigger and better than ever before, and hosted at the Johannesburg Expo Centre Nasrec for the first time, the conference was once again a great networking opportunity for chefs and hospitality professionals. The events team also ran a successful Hostex event in Cape Town, participated in the Rand Show, Grand Designs Live, as well as administered a number of competitions for chefs. SACA was also involved in the preliminary judging of the second season of MasterChef South Africa. In the year under review we signed on two new patrons – Lucky Star and Excella Oils – who have been assets in helping us continue to reach our goals. Excella Oils was also awarded our Seal of Approval. In the 2013 financial year we maintained our Level 2 BBBEE status as an organisation, allowing our sponsors to claim back 125% of their investment in our activities.
STRUCTURE AND STAFFING
Graham Donet
General Manager of SACA
The 2013 financial year has been another momentous year for the association, and it would not have been achieved without the guidance and support of the Board of Directors, the hard work of the team in the SACA office, and most importantly the support of our members. 10
2012 also saw changes within the SACA office team, with the appointment of Lauren Hills as Communications Manager, assisted by Bronwen Myhill as Graphic Designer. Bridget Gunner joined us as World Chefs Tour Against Hunger Coordinator and Adelaide Maila was appointed to run our new SACA Soweto office based at The Soweto Hotel & Conference Centre in Kliptown. On the Board of Directors we were joined by Caleb Mabaso, representing FEDHASA, and in turn, President Stephen Billingham represents SACA on the FEDHASA board. We also saw some changes to the regional committees,
with the establishment of a branch in the North West Province based at Sun City, chaired by Phineas Lepuru. To streamline structures and staff salaries within the SACA office, the association formed a Remuneration Committee, chaired by SACA’s Vice President Allister Esau.
TRAINING AND DEVELOPMENT The second phase of the National Youth Chefs Training Programme was rolled out in 2012, with a R40 million budget from the National Department of Tourism through the Expanded Public Works Programme. The Tsogo Sun Centre for Culinary Excellence continued to run successful courses including the Enterprise Development Programmes for Tiger Brands and the Whisk Academy for Bidvest Food Solutions. SACA successfully completed its pilot phase and was awarded Professional Body Status by the South African Qualifications Authority (SAQA). As one of the first non-statutory bodies in South Africa to become a Professional Body, this is truly a milestone for SACA, and I thank the Board of Directors for their support and effort in meeting the criteria. In support of young chefs of South Africa, the association launched a SACA Young Chefs Club, in line with many other WACSmember countries around the world. SACA will continue to strive to achieve greater heights, and to continue to support our members - the South African chef. I thank the board members, office staff and the SACA members across the country for their amazing support in our endeavours.
PERFORMANCE HIGHLIGHTS • Membership increases to 7126; up 22% • 1430 young, unemployed people have completed the National Youth Chefs Training Programme • 27 culinary schools partners • 93 community catering companies trained through the Enterprise Development Programme • NYCTP training conducted in all 9 provinces • SACA is awarded Professional Body Status by SAQA • BBBEE Level 2 maintained 11
Reflecting South Africa’s Culinary Diversity
is committed to…
• INTEGRITY AND HONESTY • TRUST AND RESPECT • OPEN COMMUNICATION
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Reflecting South Africa’s Culinary Diversity
PATRONS,
Sponsors and PARTNERS
The South African Chefs Association is a non-profit organisation, and as such, sponsorship contributes significantly towards our income and the consequential sustainability of the association. Without the generosity from our valued sponsors, patrons and partners, we would not be able to fulfil our mandate of reflecting South Africa’s culinary diversity and promoting the art and science of cookery.
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Reflecting South Africa’s Culinary Diversity
Patrons
The South African Chefs Association patrons provide the backbone of SACA’s sponsorship, with nine companies’ monthly sponsorship contributing towards critical operating costs. Many of these companies have been supporters of SACA since its inception and it is with great pleasure and gratitude that we recognise the support that they provide to us.
SACA’s patrons are:
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Sponsors SOUTH AFRICAN NATIONAL CULINARY TEAM
Since 1980, South African National Culinary Team has represented our country and its talented chefs on the international stage. The team members give up their time for no financial benefit, and without the support of sponsors they would not be able to practice regularly or travel to the competitions. Our South African National Culinary Team sponsors are:
HEADLINE SPONSORS
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Reflecting South Africa’s Culinary Diversity
CCE PLATINUM SPONSOR TSOGO SUN CENTRE FOR CULINARY EXCELLENCE
With the help of major sponsorship from some of South Africa’s biggest hospitality industry corporations, SACA was able to realise one of its key ambitions – to create a world-class training facility that would be able to offer subsidised, basic chef training for those who may not have had the financial ability to afford their studies.
CCE GOLD SPONSOR
CCE SILVER SPONSORS
CCE BRONZE SPONSORS
NAMING RIGHTS SPONSOR HOSTEX AND INFOCHEF
Every year, SACA displays our country’s culinary talent through a host of demonstrations and competitions at South Africa’s largest hospitality expo, Hostex. SACA also holds a conference each year, in Johannesburg, Durban and Cape Town, aimed directly at professional chefs and students. Both of these events can be costly, but thanks to the events’ current naming rights sponsor, Nestlé Professional, we can put on a fantastic show. 16
Partners In all of our events and competitions we align ourselves with partners that assist us with equipment, services and products. Over the years we have been asked to hold more events and demonstrations, and our success in this field would not be possible without the following partners:
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Reflecting South Africa’s Culinary Diversity
is committed to…
• FAIRNESS AND EQUITY
• LOYALTY AND COMMITMENT • RELIABILITY AND SUPPORTIVENESS
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SACA
Reflecting South Africa’s Culinary Diversity
2013 ANNUAL REPORT
contents Foreword
Page 2
The Association
Page 3
Board of Directors
Page 6
Honourary Life Presidents
Page 8
President’s Report
Page 9
General Manager’s Report
Page 10
Patrons, Sponsors and Partners
Page 13
Membership
Page 19
Academy of Chefs
Page 23
World Association of Chefs Societies
Page 25
Tsogo Sun Centre for Culinary Excellence
Page 29
National Youth Chefs Training Programme
Page 33
South African Qualification Authority
Page 37
Events
Page 39
Communications
Page 41
South African National Culinary Team
Page 43
World Chefs Tour Against Hunger
Page 47
Regional Committee Reports
Page 51
Financial Statements
Page 57
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Reflecting South Africa’s Culinary Diversity
MEMBERSHIPS An association of approximately 7000 members, SACA represents chefs, cooks, caterers and hospitality professionals at all levels.
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Reflecting South Africa’s Culinary Diversity
Membership Types To suit and accommodate the needs of South Africa’s culinary industry, SACA offers six different membership options:
JUNIOR MEMBERSHIP
Professional Membership is for hotel school graduates who have been in the industry for over three years and are directly involved and employed in the hotel, hospitality and catering industry. They should hold a position of responsibility and have followed a recognised training course or have been a Junior/Youth Member previously. Professional members may use the SACA logo on their chef’s jackets, indicating their membership. Logos may not be used on business stationery or cards unless they join as Corporate Members. Professional Members have voting rights.
YOUTH MEMBERSHIP
Youth Membership is for junior/commis chefs, as well as for trainees who are completing their in service training within a recognised programme. This membership lasts one year, at which point the member is upgraded to a Professional Member. Youth Members have voting rights.
ASSOCIATE MEMBERSHIP
Associate Membership is for those not eligible for full professional membership but are associated in some way with the industry. Associate members do not have voting rights.
CORPORATE MEMBERSHIP
Corporate Membership is open to all suppliers of goods and services within the industry, restaurants and hotels. Corporate members have their details posted on our website, along with a link to their website and may use our logo upon approval by the SACA head office.
TRAINING PROVIDER MEMBERSHIP
Training Provider Membership is open to all cookery schools, training institutions and colleges within the industry. Training Provider members will have their details posted on our website, along with a link to their website and may use our logo - upon approval by head office.
Total Number Members Total Nof umber of Members 8 000 7 000 6 000 5 000 4 000
Total Number of Members
3 000
Geographical Areas 2 000 Geographical A1 0reas 00 0 2012
Geographical Areas
2012
Geographical areas
2013
2 500
2012
2 000
2013
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PROFESSIONAL MEMBERSHIP
The Junior Membership is for trainees and students in the industry, as well as students and members whose careers are based on practical rather than academic or structured foundations. This membership type is valid for two years at which point the individual is automatically upgraded to a Youth Member. Junior members do not have voting rights.
BREAKDOWN OF MEMBERS IN DIFFERENT GEOGRAPHICAL LOCATIONS: Region
Africa Eastern Cape International Free State Garden Route Gauteng KwaZulu-Natal Limpopo Mpumalanga North West Northern Cape Western Cape Soweto TOTAL
End of Feb 2012
43 197 24 139 17 2804 886 112 100 497 53 965 5 837
End of Feb 2013
42 260 34 175 40 3279 1022 165 141 604 71 1195 98 7 126
Membership benefits to promote the South African chef NETWORKING OPPORTUNITIES
Through regional events and culinary competitions, such as InfoChef, Hostex and chef of the year competitions, we give our members the platform to network with fellow chefs and hospitality professionals. It is through networking with likeminded professionals that we flourish in our chosen profession.
JOB OPPORTUNITIES AND RECRUITMENT ASSISTANCE
The job forum on the SACA website allows members to advertise their skills when looking for employment, as well as to post job offers when they are looking to recruit new staff.
CULINARY COMPETITIONS
SACA runs prestigious, stringent culinary competitions across the country. SACA members are encouraged to take part in these competitions as a way to gain experience, meet new people and raise their profiles.
CHEF! MAGAZINE DELIVERED TO YOUR DOOR
The voice of the association, our bi-monthly magazine, Chef! is delivered to members’ doors. Packed with masterclasses, industry information, trends and news, this is a mustread publication for hospitality professionals.
SKILLS TRAINING
Our Tsogo Sun Centre for Culinary Excellence Skills Kitchen, based at SACA’s head office in Johannesburg, is the perfect place to enhance your skills through interactive, handson short courses. Members get all the course information sent directly to them via email.
JUDGING
Members of the association are eligible to become SACA-accredited judges, which enables them to judge at prestigious culinary competitions both locally and
internationally. This can become additional income for chefs, as they judge at competition such as Unilever Food Solutions Chef of the Year competition and the Shoprite Checkers Boerewors Competition. Regular judging workshops are held nationwide.
DEMONSTRATIONS
Members have the opportunity to demonstrate at the SA chefs theatres that SACA creates at events such as Hostex, Grand Designs Live and the Rand Show. This is a wonderful oppor-
tunity for chefs to be exposed to wider audiences.
WACS MEMBERSHIP
By becoming a member of SACA you are also becoming a member of the World Association of Chefs Societies (WACS), the prestigious global community of chefs.
SACA MAKRO CARD
SACA Members receive a special SACA-branded Makro card through which they can avail monthly discounts. 21
Reflecting South Africa’s Culinary Diversity
The year in review In 2013, our membership increased by 1,289; a positive 22 percent growth from 2012. One of the main aims of the year under review was to increase our Professional Member category, to ensure a more stable membership base that wasn’t dominated by student members. SACA is pleased to announce that our professional member category grew from 1,923 to 2,981, which is an increase of 55% from 2012. Another exciting development for the association was the launch of its Soweto office in July 2012. A milestone for the association to better serve its members in the Soweto area, while also gaining new members, SACA has successfully signed up caterers, small business owners and restaurateurs. Adelaide Maila was employed to oversee the SACA Soweto Office, and 98 new members were recruited between August 2012 and February 2013. Other catalysts for membership growth included Tsogo Sun who signed up almost 200 new chefs and the South African National Defence Force that signed up 240 of their chefs and catering staff. 2012 saw positive, steady membership growth, and the membership team worked hard to overcome the challenges of ensuring that each member submitted certified copies of their IDs, which is an important BBBEE requirement. While the retention of junior members is always difficult, the membership team is focusing on increasing membership benefits to ensure that young chefs desire to be a part of the association. SACA will continue to ensure that we maintain and grow our professional membership base.
LOOKING TO THE FUTURE
A MEMBER IN THE SPOTLIGHT:
Edward Clegg
A chef that has been a member of SACA for over 10 years and has used his membership to benefit his career and personal development, Edward Clegg is an example of a SACA member who has flourished and developed under the association’s banner. After qualifying from Bournemouth College in the United Kingdom, Edward returned to his home in South Africa to take up a position at the Mount Nelson Hotel in Cape Town with Garth Stroebel. After working with Chef Stroebel for some time Edward transferred to the Westcliff Hotel Johannesburg where he first met and worked with Chef Andrew Atkinson. The pair then went on to work together at the Castle Kyalami and then the Michelangelo Hotel. In 2011, Edward started his own company, Dinner Boyz, where he caters for an assortment of events, ranging from chefs tables to dinner parties. Edward is a member of the South African National Culinary Team, and he competed in the IKA Culinary Olympics in Germany in 2012, securing a bronze medal for his cold table display. Edward is also actively involved in SACA’s Centre for Culinary Excellence, where he holds popular molecular gastronomy workshops. Always willing to be a part of SACA’s chef’s theatres at hospitality events across the country, Edward is a confident public culinary demonstrator and advocate for SACA. Edward is currently a SACA Fellow Member, having been a member of SACA since 2001.
The core focus in 2013 is customer relations, ensuring constant feedback and communication with corporate clients and professional members. By doing this we will have a better understanding of our members’ needs and in turn will be able to service South Africa’s chefs more effectively. Continuing the steady growth of members, we aim to have 7 500 active members by end of February 2014. This will be achieved by growing our corporate membership base, and continuing to build relationships with hotel and restaurant groups and other potential Corporate Plus members. In the year ahead we will also encourage student chefs to retain their membership, so that we can move these chefs into the Professional Member category.
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SACA’s Academy of Chefs SACA’S HONOUR SOCIETY – THE ACADEMY OF CHEFS
As the honour society of the South African Chefs Association, this membership stratum within SACA is for South African chefs who have dedicated their career to the pursuit of excellence and development of culinary art in the country. Founded in October 1994, the Academy of Chefs (AOC) has grown and developed to now include over 40 of the top chefs in South Africa. Members of the AOC are experienced chefs, who have positively impacted on South Africa’s culinary industry in the highest regard, and are passionate about sharing their knowledge and experience with the younger generation of chefs. The primary goal of the AOC is to interact with SACA members across the country, with the goal that each member of the academy demonstrates the highest standards of professionalism in the organisation, society and industry. The AOC creates and promotes programmes that benefit our young chefs, or soon to be chefs, targeting schools and other training providers. Academy members promote education in the culinary profession and support those efforts by passing on the skills and expertise they possess. Academy members are accountable for presenting a positive image throughout the local, regional and national communities at events they attend and/or sponsor. Academy members support the philosophy and goals of SACA, and serve as culinary advisors to the Tsogo Sun Centre of Culinary Excellence (CCE), as well as assist at AOC dinners. As an honour society, membership
is only awarded based on merit. New members to the AOC are either recommended by current members or you can apply to become a member via the SACA website. To be considered as an AOC member, you need to be in the culinary profession as a Chef de Cuisine or a Senior Culinary Educator at an accredited school for a combined period of no less than twenty years. During ten of those years the candidate must have been a Fellow Member of the South African Chefs Association and in good standing. The candidate must also have served on a regional or national committee of SACA for at least one term or have represented South Africa as part of our National Culinary Team. The period under review was a very exciting time for the AOC, as the academy had a renewed focus due to the formation of the committee at the end of 2011. Chef Philippe Frydman headed up the committee as Chairman, and other committee members include SACA President, Stephen Billingham and renowned chef Heinz Brunner. A new, established criteria for membership to AOC was fomalised at the end of 2012, and the AOC has been working hard to promote the newly established criteria.
SACA AOC MEMBERS Alicia Wilkinson
Heinz Brunner
Andrew Atkinson
Heinz Hans Kerber *
Antonette Kennedy
Jean-Pierre Siegenthaler
Dr. Bill Gallagher
Jeff Schueremans
Bill Stafford
Kenneth Clark
Brian McCune
Kevin Garratt
Bruce Burns
Kevin Gibbs
Christina Martin *
Lucas Ndlovu
Craig Elliott
Manfred Reinhart
Daniel Chapat *
Manfred Muellers
Daniel Dehon
Marc Guebert
Eugene van Wyk
Marina Altini *
Eugenie Ravenscroft
Mark Charlish *
Francois Ferreira
Martin Kobald
Franz Knuttel
Michelle Barry
Fritz Flatscher
Norbert Piffl
Garth Shnier
Paul Hartmann
Garth Stroebel
Peter Hallmanns
Gavin Rose *
Peter Kingham
George Bopape
Philippe Frydman (Chairman)
George Germann
Reinhard Nanny
George Mazibuko * Walter Ulz * Gianni Mariano
Werner Koch *
Glynn Sinclair
Wolfgang Heiduck
Gordon Tuckett * * Deceased
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Reflecting South Africa’s Culinary Diversity
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Reflecting South Africa’s Culinary Diversity
WORLD
Association OF CHEFS
Societies
World Association of Chefs Societies (WACS) is a non-profit association representing 10 million chefs worldwide in over 102 countries. SACA is a proud member of WACS and continues to play a role in the greater, global chef fraternity.
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ABOVE: President of WACS Gissur Gudmundsson with National Youth Chefs Training Programme students RIGHT: WACS and SACA Honourary Life President, Dr Bill Gallagher
SACA on the global stage The South African Chefs Association is the official representative body for chefs and culinary professionals in South Africa. This legitimacy is given global credentials through SACA’s membership of the World Association of Chefs Societies. There are three renowned, respected SACA members that represent South Africa on the global culinary stage through their active involvement in WACS. SACA thanks these members for their support and dedication to South Africa’s culinary arts on this international platform:
• Dr Bill Gallagher, Honourary Life President, WACS • Chef Martin Kobald, Chairman, Marketing Committee and Hunger Advocate for UNICEF • Chef Garth Shnier, WACS Culinary Committee Member Under the leadership of Dr Bill Gallagher, WACS has strengthened its focus on young chefs through 26
initiatives like the Bill Gallagher Young Chefs Forum, the Hans Bueschkens Young Chefs Competition, as well as and through encouraging the formation of Young Chefs Clubs across the globe. At the end of 2012, SACA launched its own Young Chefs Club in line with the Bill Gallagher Young Chefs Forum, to act as a vehicle for networking, skills development and career support for South Africa’s young chefs. Under the leadership of Adrian Vigus-Brown, with mentorship from Jodi-Ann Pearton, the SACA Young Chefs Club is growing from strength to strength. At the WACS Congress in South Korea, which took place in March 2012, SACA made a bid for the 2016 WACS Congress to be hosted in South Africa. While it was an impressive bid, in partnership with Joburg Tourism, the Sandton Convention Centre and South African Tourism, our bid was unfortunately unsuccessful, and the WACS Congress is scheduled to be held in Greece in 2016.
The launch of the SACA Young Chefs Club took place at The Oak Leaf in Sandton, Johannesburg
Looking to the future
SACA continues to work hard to strengthen the relationship with WACS, and the association aims to encourage stronger affiliations with other WACS-registered culinary associations across Africa. One of the goals for 2013 is to create an InfoChef Africa conference, an event that will bring together chefs from across the continent. As part of the conference, SACA will initiate the African Culinary Cup; a WACS-endorsed culinary competition that will see national culinary teams from across Africa and the Middle East compete in an event that celebrates cuisine and chefs from this area. President of WACS, Gissur Gudmundsson, will be invited to be guest of honour at the event.
SACA Honourary Past President, Martin Kobald; President of WACS Gissur Gudmundsson and SACA Honourary Life President, Heinz Brunner
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Reflecting South Africa’s Culinary Diversity
is committed to…
• LEADERSHIP BY EXAMPLE • SKILLS DEVELOPMENT THROUGH EDUCATION
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Reflecting South Africa’s Culinary Diversity
Foreword REFLECTING CULINARY DIVERSITY, SUPPORTING SOUTH AFRICAN CHEFS A network for chefs, cooks and culinary professionals at all levels, the South African Chefs Association (SACA) continues to grow and develop to improve the food and beverage industry of our country, while nurturing and supporting chefs in their chosen career path. The association has strengthened tremendously over the last few years, evolving into an organisation that comprises the leadership, presence and expertise required to promote the art and science of cookery in South Africa. Under the leadership of President Stephen Billingham, and the current board of directors, SACA has raised its profile and made a substantial contribution to the development of the industry across the country. By developing and maintaining great relationships with key players in the hospitality industry, SACA continues to extend its reach and impact. The association has forged strong relationships with the National Department of Tourism, Federated Hotel Association of South Africa (FEDHASA) and other organisations that represent the South African government and the broader hospitality industry. In line with this, in the year in review, SACA became a SAQA-registered Professional Body, allowing the association to have formal legitimacy in the culinary industry, and become a prominent player in the development of standard curricula for all chefs, as well as formally recognising the designations of each chef. The year in review has seen SACA implement a range of effective, far-reaching projects and initiatives. Once again we have an important story to tell; one of lessons learned, challenges overcome and successes achieved. This report represents the association’s performance for the twelve months ended 28 February 2013. It showcases the regional committees, key projects within SACA and their activities as well as the impact that SACA has on members of the association and the broader hospitality industry.
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Reflecting South Africa’s Culinary Diversity
TSOGO SUN
Centre for
CULINARY
Excellence
Launched in 2009, the Tsogo Sun Centre for Culinary Excellence was developed in response to South Africa’s skills shortages within the hospitality industry. A modern, well-equipped kitchen and demonstration space, this has become an important centre for the upskilling of young chefs and for specialised skills development.
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With Tsogo Sun (previously Southern Sun) as its patron, the Tsogo Sun Centre for Culinary Excellence encompasses the Vulcan Skills Kitchen, as well as a Culinary Theatre. Dr Bill Gallagher has been the major driving force behind the realisation of the initiative, which the South African hospitality industry firmly supports. Committed partners include Tsogo Sun, Rich’s, Vulcan, Chipkins, Crown National, Caterplus, Tiger Brands, Fedics and Continental China. The CCE consists primarily of a state-of-the-art kitchen with equipment sponsored by Vulcan, as well as a culinary demonstration theatre. The aim of the centre is not to replace traditional culinary schools, but rather to offer short courses that are either a duration of one, five or 10 days. These courses act as a basic craft skills intensive designed for junior cooks, commis chefs, kitchen attendants, fast food assistants, as well as anyone who would like to improve their cooking skills. As a non-profit organisation, SACA’s mandate is to teach, develop and empower through training and skills sharing. As such, all courses are inexpensive. The centre is already equipped with a large reference library, stocked with cookbooks, SACA archive material and computers, to be used for web-based culinary research.
THE VULCAN SKILLS KITCHEN
The Vulcan Skills Kitchen is an extension of the CCE, and is a venue space that is used predominantly for skills development. The kitchen is fitted out with every piece of equipment found in working kitchens within the industry; with dedicated pastry, butchery and buffet sections. Students each have a station where they can practice the skills taught to them. Television screens throughout the kitchen replay demonstrated techniques, ensuring that any missed step can be viewed again. Another section of the centre comprises of a lecture and culinary theatre, where a state-of-the-art demonstration kitchen, with equipment from Vulcan, which will be upgraded as new models come in; allowing for both theoretical and practical lectures. This part of the kitchen is separated from the second part by one30
way glass, allowing those in the culinary theatre to view the hub of activity in the main Vulcan Skills Kitchen. SACA is immensely proud to have so many key players within the South African hospitality industry behind it in creating this world-class centre. The CCE allows the hospitality industry to develop and nurture previously disadvantaged talent in our country, as well as equip students, both young and old, to reach their full potential.
TRAINING PROGRAMMES
During the period of 1 March 2012 to 28 February 2013 the centre offered numerous training programmes to cater for a variety of needs. NATIONAL YOUTH CHEFS TRAINING PROGRAMME National Youth Chefs Training Programme (NYCTP) began in April 2011 with the objective of enrolling 800 student chefs in all 9 provinces of South Africa. The CCE partnered with NYCTP in both 2011 and 2012 to help SACA reach its goal of training unemployed students in the Gauteng region who have a passion for culinary arts and the drive to become a chef. In 2011, CCE trained 36 students over a period of 10 months under the requirements and standards of City & Guilds certificate course. A graduation ceremony took place in February 2012. In the year under review 15 NYCTP students were enrolled at the CCE for the second-year diploma accreditation and 23 more students were enrolled for the firstyear certificate phase. ENTERPRISE DEVELOPMENT PROGRAMMES The Enterprise Development Programme (EDP) is a six month theory and practical training course targeting all Gauteng based caterers who have the passion for cooking, but who have not acquired the necessary knowledge and skill to maximise their business potential. The EDP programme first commenced in 2009 with Tiger Brands sponsoring the owners of 25 black owned local catering companies to improve and professionalise not only their cooking skills, but also their
business acumen. As the programme continued and evolved, Tiger Brands began to view the programme as a means to fulfil an educational need in the local hotel and catering industry. As such, the programme was extended to sponsor candidates annually. This target has been consistently met since 2010, and 56 candidates were trained in the year under review. Due to the success of the Tiger Brands programme, the CCE partnered with Caterplus (now known as Bidvest Foodservice) as well as Patleys to create another Enterprise Development Programme. The first Whisk and Patleys intake took place in 2010 with Whisk sponsoring 14 candidates and Patleys sponsoring 15 candidates. Following the successful results achieved by the first intake, Bidvest Foodservice sponsored 16 candidates in 2011 and Patleys sponsored an additional 15 candidates. The 2011 Bidvest Foodservice – Whisk & Patleys group graduated on the 17th February 2012, and in the year under review, 14 candidates were enrolled in the programme.
Looking to the future With the aim to make the Tsogo Sun Centre for Culinary Excellence even more profitable and successful than ever before, SACA will increase the frequency of the courses, while improving the marketing of the courses and the CCE as a whole. Not only promoting the courses to the SACA database of chefs and hospitality professionals, we will promote on our social media platforms (Facebook and Twitter), as well as partner with consumer media professionals to market the courses to a wider audience. Adding to the short courses, SACA’s CCE is also a fantastic space for book launches, team building events, food and wine dinners and product launches. We will be advertising the potential of the CCE more vigorously to ensure that the space is used to its full potential
SPECIALISED SKILLS DEVELOPMENT Specialised one-day, five-day and ten-day courses have been conducted at the CCE since 2010. Popular courses for chefs and cooks who want to hone their skills, these courses also attract foodies and consumers that love to cook and entertain at home. The centre offers courses like basic knife skills, introduction to pastry, intermediate pastry, advanced pastry, food costing, cake baking, basic butchery, stocks and sauces, Pan-African cuisine, chocolate works, cold and hot desserts, a five-day introduction course to cookery and a ten-day advanced cookery course. In the year under review, while there was a decrease in attendees to the oneday courses (119 attendees in 2012, as opposed to 245 in 2011), the attendance for the five-day introduction to cookery workshop almost doubled, as 31 beginner chefs completed this interactive course. The most popular one-day courses in 2012 was the molecular gastronomy course, as well as the basic knife skills course.
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Reflecting South Africa’s Culinary Diversity
is committed to…
• INNOVATION AND TRANSPARENCY • EQUAL OPPORTUNITY FOR ALL MEMBERS
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Reflecting South Africa’s Culinary Diversity
NATIONAL YOUTH
Chefs Training PROGRAMME
(NYCTP)
An inspiring initiative created in partnership between the South African Chefs Association and the National Department of Tourism’s Expanded Public Works Programme (EPWP), the National Youth Chefs Training Programme (NYCTP) trains over 800 unemployed youths annually.
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Reflecting South Africa’s Culinary Diversity
The year in review The programme was started in April 2011 in a unique partnership between the National Department of Tourism’s Expanded Public Works Programme (EPWP) and SACA to address the urgent need for skilled cooks and chefs in South Africa’s growing hospitality industry. In the year under review 717 students completed the certificate course, with 75 percent of those students passing. Out of those that passed, 35 percent did exceptionally well, earning merit or distinction. Due to this success, the National Department of Tourism invested int the programme for it to continue into its second phase. A total of 800 students were engaged in the second NYCTP phase in 2012; over 300 students were selected to complete their second year diploma course, and over 500 new students entered their first year certificate course. The programme places high emphasis on training in outlying areas, ensuring that the programme is available to students in all nine provinces. The students are placed at 26 SACA-registered culinary schools, where the schools take an active part in the implementation and success of this dynamic programme, instilling the highest degree of skills development and theoretical learning, as well as ethics and moral integrity in the work place. The students complete the City and Guilds Certificate and Diploma in Food Preparation and Cooking (Culinary Arts) 7065 – 31 and 32 with the SAQA ID 73295. The course material is focused on the practical application of the techniques of cookery and food preparation. Adding to this theoretical knowledge, the students spend extensive time in the workplace at restaurants, hotels and catering companies across the country. The course combines classroom teaching with workplace exposure, and this has proven to be most successful in equipping these young people with the skills and experience necessary to thrive in the hospitality industry.
Changing lives
The most rewarding success of this programme is the way in that it changes the lives of not only the students, but also their families and communities. Meet some of the NYCTP students who are flourishing…
Tlali Masakala
• Number of CVs received: 6,000
Tlali was a finalist and second runner up in the 2012 Nestlé Golden Chefs Hat Competition, which is one of the most prestigious cooking challenges in the country. “The National Youth Chefs Training Programme enabled me to follow my passion; the programme has changed my life. I am so grateful to SACA and NDT for this; it has exposed me to a new world and an exciting career path. I Look forward to succeeding in the South African hospitality industry,” said Tlali Masakala, NYCTP Diploma student.
• People Interviewed: 2,000
Luxolo Tabato
NYCTP 2012 STATISTICS
• New students in the first-year Certificate Programme: 500 • Students in their second year Diploma course: 300 34
Luxolo has been making a positive impact to the South African Chefs Association through taking an active part in the events and competitions that the SACA runs, as well as through
leading the youth of South Africa’s culinary industry in his position as Vice Chairman of the SACA Young Chefs Club. “Through NYCTP I found my dreams, my passion and my goals – it enabled me to learn from great chefs and ensure that I have the skills, knowledge and experience to succeed. Through SACA I have gained experience at big exhibitions like Hostex, and have been able to make a positive impact as part of the SACA Young Chefs Club,” said Luxolo Tabato, NYCTP Certificate Graduate.
Bheki Mhongo
Bheki has a cerebral palsy condition and is one of five people with a disability in NYCTP, and is placed to do his in-service training at Netcare. SACA was very excited to engage Netcare as part of NYCTP, as it meant that we could now cater for people with disabilities on the programme. Bheki was placed on the programme in July 2012 and has been an instant hit with both his classmates at the Tsogo Sun Centre for Culinary Excellence and the catering team at Sunward Park Hospital. He is a true inspiration to everyone he comes into contact with.
A NOTE FROM LERATO MATLAKALA, CHIEF DIRECTOR: TOURISM DEVELOPMENT PROGRAMME In the hospitality industry in South Africa there is a huge shortage of qualified chefs to service the needs of the ever growing hospitality sector. The National Department of Tourism is proud of its association with South African Chef Association (SACA) in working together to address the overall shortage of chefs by implementing a training programme under the auspices of the Expanded Public Works Programme of the Department that will and have ensured the training of unemployed young people from all over South Africa to eventually qualify as professional chefs. The Department congratulates the graduates of the programme and wish each new entrant to the programme all the best. We wish to thank SACA and its trainers for their contribution to the success of this programme.
POSITIVITY FROM CLASSROOM TO KITCHEN
Lecturers and restaurant owners from across the country have been incredibly impressed with the dedication and talent of the NYCTP students. Here is some feedback... “Litha Sangqu and Juan Kleynhans are both placed at Two Dogs Bistro, which is considered to be one of the top restaurants in East London. The Head Chef Oliver has so much faith in them that they have, on a number of occasions, run the evening service entirely by themselves. The calibre of our NYCTP students is certainly impressing the industry in East London and we at Alfresco are immensely proud to be part of NYCTP and cannot thank SACA and NDT enough for the privilege of being involved,” said Annette van der Water, Owner of Alfresco International Academy of Wine & Food.
“I would like to say thank you for the three trainee chefs I’ve have had with me this year; Zoliswa, Onke, and Vivien. They have been a great asset to Breakwater Lodge and a credit to NYCTP. I have had many trainees come through my kitchen and these three students have been the least trouble and the most willing to learn; if you need any further placements from NYCTP, I would be happy to take on as many as you would like to send,” said Nicholas Mills, Executive Head Chef of Protea Hotel Breakwater Lodge.
Looking to the future The immediate aim is to ensure that the course receives further funding from the National Department of Tourism and the Expanded Public Works Programme, as we plan to introduce an Advanced Diploma course in 2013, to allow promising students to continue their culinary training. This would give the NYCTP students the chance to gain more senior, managerial experience, as well as allow the students to specialise in pastry. Another notable change in 2013 will be transformation of all course material to the new City and Guilds specifications of: 8065-01 Level 1 Certificate in Food preparation and Cooking SAQA ID 73295 (first course level), 8065-02 Level 2 Diploma in Food preparation and Cooking (Culinary Arts) SAQA ID 73289 (Advanced Course Level 2) and 8065-03 Level 2 Diploma in Food Preparation and Cooking
(Patisserie) SAQA ID 73292, 8065-04 Level 3 Advanced Diploma in Food preparation and Cookery Supervision SAQA ID 73296 (Final Year Course Level 3). This curriculum change will ensure that our students are kept up to date with the latest, cutting edge methods of teaching. This curriculum will also include a mandatory health and safety exam that will be a basic requirement in order to earn a pass in the City and Guilds Certificate and Diploma. An important goal for 2013 will be to assist our graduates in gaining employment, ultimately answering the need for skilled, experienced chefs in our growing hospitality industry. SACA aims to hire a recruitment specialist in the last quarter of 2013, who will work closely with NYCTP graduates to help them find employment. 35
Reflecting South Africa’s Culinary Diversity
The culinary schools engaged in NYCTP across SA GAUTENG
FBI Chef School and Patisserie Academy, Johannesburg Capital Hotel School and Training Academy, Pretoria Swiss Hotel School, Randburg HTA School of Culinary Art, Randburg The International Hotel School, Johannesburg Culinary Passions School of Hospitality, Midrand
KWAZULU-NATAL
1000 Hills Chef School, Botha’s Hill Fusion Cooking School, Durban, Westville The International Hotel School, Durban, Westville Zen Africa Chef Academy, Durban, Pinetown
WESTERN CAPE
Institute of Culinary Arts, Stellenbosch Eden School of Culinary Art, George Boland College, Paarl Chez Gourmet, Claremont The International Hotel School, Cape Town Silwood School of Cookery, Rondebosch Ikusasa School of Cooking, Riebeek Kasteel West
LIMPOPO
Petit Pois Chefs Academy Mokopane Vhembe FET College, Mokopane Waterberg FET College, Waterberg
MPUMALANGA FREE STATE EASTERN CAPE NORTHERN CAPE NORTH WEST PROVINCE
Mpumalanga Regional Training Trust, Nelspruit Food & Beverage Institute, Bloemfontein Alfresco International Academy East London Butlers Hotel School, Kimberley Mafikeng Hotel School, Mafikeng Royal Bafokeng Institute, Rustenburg
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Reflecting South Africa’s Culinary Diversity
SOUTH AFRICAN
Qualifications AUTHORITY
(SAQA)
The registering of SACA as a SAQA Professional Body, representing the chefs of South Africa, is a significant milestone for SACA, which gives the association and its members formal legitimacy in the hospitality industry.
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Reflecting South Africa’s Culinary Diversity
A great milestone was reached in the year under review, as SACA was awarded Professional Body Status by the South African Qualifications Authority (SAQA), giving the association formal legitimacy within our culinary industry. This is an exciting and important achievement, not only for SACA, but for the culinary industry of South Africa. Promoting the art and science of cookery in South Africa since 1974, SACA has been widely recognised throughout the hospitality industry as the authority on quality and education within the culinary field. As a representative member of the World Association of Chefs Societies, SACA also represents the South African chef on the global stage. SACA currently has over 7,200 members and seven regional branches around the country, with members including catering and hotel company directors, restaurateurs, chefs, cooks, culinary educators, apprentices and trainees. SACA is an important platform for transferring skills and networking to maintain and grow the quality of the culinary industry of South Africa. In recognition of its integrity and dedication to the industry, SACA was accepted into SAQA’s Pilot Phase in 2011, and after months of scrutiny and thorough assessment, it was announced that SACA successfully meets all the necessary SAQA criteria and was officially awarded Professional Body Status. “After years of hard work and dedication to cookery in South Africa, it is a great achievement for the South African Chefs Association in that it paves the way for quality standards and for chefs to be formally recognised as industry professionals,” said Stephen Billingham, the President of South African Chefs Association. An exciting new step for SACA, as a Professional Body, the association can now work in conjunction with the Quality Council to set the standards for formal 38
qualifications registered on the National Qualifications Framework (NQF). The NQF is a comprehensive system approved by the Minister of Education for the classification, registration, publication and articulation of quality-assured national qualifications. SACA can register professional designations to the NQF – outlining the qualifications and experience necessary for the roles as Commis Chef, Chef de Partie, Sous Chef, Head Chef and Executive Chef. In setting the standards for entry into these roles, SACA is building on and promoting the professionalism of the cookery industry. Training and skills development is crucial to the progress of any industry, and in line with registering professional designations, SACA now has the authority to recognise suitable education providers and training systems. The SACA-recognised schools will have an excellent curriculum, and a track record of equipping student chefs with the skills, work ethic, kitchen code of conduct and integrity to be a successful chef in the industry. With SACA’s official Professional Body Status comes much responsibility. SACA pledges to continue to contribute towards building the national education and training system, and will work towards setting and administering its own board exams in the future. Building on the relationship with WACS, SACA will also encourage international practice, raising the esteem of the South African chefs’ profession on a local and global platform. “The South African culinary industry has grown and developed tremendously to become diverse and world-class. We look forward to setting standards and raising the profile of the South African chef on both the local and international stage,” said Billingham. Constantly striving to improve the culinary world in South Africa, SACA has spearheaded important initiatives like the
Tsogo Sun Centre for Culinary Excellence in partnership with the University of Johannesburg’s School of Tourism and Hospitality and the National Youth Chefs Training Programme in association with the National Department of Tourism. Reaching SAQA’s Professional Body Status is a momentous achievement for the chefs, directors, board members and honourary life members of the association, and is a great platform for developing South Africa’s culinary industry further.
About the South African Chefs Association A PROUD CULINARY HISTORY Founded in 1974, SACA has grown from a small group of determined chefs to a professional culinary association that now has approximately 7 200 members and seven regional branches throughout the country. SACA promotes the art and science of cookery through the transference of skills and the sharing of knowledge. It is recognised as the authority on all things culinary in South Africa. SACA members include catering and hotel company directors, restaurateurs, chefs, cooks, culinary educators, apprentices and trainees who can be found in every type of catering activity – from staff restaurants to fine dining. SACA is also a long-standing member of the World Association of Chefs Societies, represented on various WACS committees by three members. Constantly striving to enhance the skills of chefs, SACA initiated and manages the Tsogo Sun Centre for
Culinary Excellence in partnership with the University of Johannesburg’s School of Tourism and Hospitality, as well as the National Youth Chefs Training Programme in partnership with the National Department of Tourism, which trains 800 disadvantaged youth annually from certificate through to advanced diploma level. Also under the SACA banner is South African National Culinary Team that consists of seven junior members and 12 senior members, who will be participating in the IKA Culinary Olympics 2016 in Erfurt Germany. The team ranked 10th in the world after winning a bevy of medals in Culinary World Cup Luxembourg in 2010, and the team brought back gold, silver and bronze medals at the IKA Culinary Olympics 2012. The philosophy of SACA is to provide tools to improve the standard of the culinary industry in South Africa and beyond. Through international food promotions, competitions, workshops, educational conferences and other learning experiences, SACA strives to have a significant positive impact on chefs’ careers.
FREE STATE
MPUMALANGA
GAUTENG
NORTH WEST
KWAZULU-NATAL
WESTERN CAPE
LIMPOPO
LIMPOPO
NORTH WEST
GAUTENG
FREE STATE
MPUMALANGA
KZN
WESTERN CAPE 3
Reflecting South Africa’s Culinary Diversity
EVENTS An integral part of the association, SACA runs culinary demonstrations at major hospitality events across the country, facilitates cheffing competitions, as well as food and wine dinners, while also hosting its own chefs’ conference InfoChef in Durban, Cape Town and Johannesburg.
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SA Chefs in the public eye SACA’s annual events calendar has grown and developed year on year, and during the year under review, this was no exception. The aim of the events department is promote and feature chefs of South Africa while generating income and exposure for the association. Our chef’s theatres, workshops and dinners feature chefs and highlight their importance within the hospitality, trade and food service markets, while also showcasing their talents and passion to consumer audiences. Each major event within the portfolio also gives SACA the opportunity to add value to many strategic partners and sponsors, while executing events of the highest calibre.
In the year under review, the SACA events department is proud to have been involved in creating premium culinary content for a number of different audiences, showcasing and highlighting more chefs than ever before. We continue to strengthen our partnerships and excellent working relationships with show organisers and industry suppliers who see value in aligning their conferences, companies and brands with today’s chefs. These valuable partnerships allow us to keep on highlighting and promoting chefs and the culinary industry of South Africa, keeping the stars of our country’s food industry in the public eye.
A celebration of good food and great chefs - the events of 2012
FOOD & WINE DINNERS
SACA’s food and wine dinners are an excellent opportunity for SACA to raise funds while highlighting both a noteworthy chef and a wine of distinction. This year we were able to host wine dinners that featured the winning wines of the Veritas Wine Awards. One of the most popular dinners was with Chef Dario De Angeli, of Cube Tasting Kitchen, who created a masterful menu that was paired to perfection with the wines. The event was fully booked, and guests thoroughly enjoyed the event.
RAND SHOW 2012
The Rand Show has become a fixed feature on SACA’s events calendar, allowing the association to highlight many of its chefs to a diverse consumer audience. This year The Rand Show ran for 11 days at Johannesburg Expo Centre, Nasrec. In partnership with Rhodes Food Group, SACA was able to put on creative, interesting demonstrations at the Chefs Theatre, while also creating the Rhodes Real Pantry Chef Competition which took place each day in front of an audience of over 2000 visitors.
HOSTEX CAPE 2012
We are proud to say that Hostex Cape 2012 was one of the best Cape Hostex’s held to date. Once again, in association with Nestlé Professional, The Chefs Theatre was a huge success. A big thanks to SACA Western Cape Chairman Peter Robertson and the Cape Town Committee members for their hard work during the event. As part of Hostex Cape we also successfully ran the Nestlé Golden Chefs Hat, The McCain Tribute to Good Taste and the City & Guilds Skilled Student competition.
INFOCHEF 2012
InfoChef continues to grow from strength to strength, and in 2012 we are pleased to report that we hosted our first Careers Day as part of InfoChef, where we hosted 145 school learners. InfoChef, with Naming Right’s sponsor Nestlé Professional, hosted 40
over 800 young chefs & culinarians and over 80 senior chefs at Johannesburg Expo Centre, Nasrec. Each day was filled with demonstrations, key note speeches from industry leaders, question and answer panels and daily competitions.
GOLDCREST YOUNG CHEF OF THE YEAR 2012
This year saw the Goldcrest Young Chef of the Year focus on molecular gastronomy, challenging each contestant to create a tasting menu featuring Goldcrest products, while ensuring that one course was inspired by molecular gastronomy. The winner of the Goldcrest Young Chef of the Year 2012 was Grant Scheltens of Capital Hotel School, who enjoyed an all-expenses paid trip to the UK to experience Heston Blumenthal’s restaurants.
Looking to the future For the year ahead we plan, as always, to grow and improve each event, focusing on the strengths and successes of previous events. Not losing focus on our main objectives, to highlight South Africa’s chefs, we aim to add value to key relationships with partners and sponsors, generate revenue and promote the art and science of cookery while reflecting South Africa’s culinary diversity.
We aim to achieve our goals by:
• Keeping our eyes on the South African events landscape, always searching for new and relevant events that SACA could be a part of • Securing new sponsorships while maintaining and adding value to current sponsorships • Adhering to budgets • Always scouting for and networking with talented, passionate and dedicated chefs who are willing to be involved and participate in events
Reflecting South Africa’s Culinary Diversity
COMMUNICATIONS With a renewed focus on PR and marketing and a new communications team in place, SACA has strengthened its media platforms to improve the internal communications between the association’s members as well as the external communications to media professionals and the wider hospitality industry.
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THE SACA WEBSITE
As the association’s official tool of communication, the dedicated SACA website is a space where people can learn about the association’s history and milestones, as well as read about current news, events and trends relevant to the hospitality industry. The website is updated regularly to ensure that visitors to the site can keep abreast of everything pertaining to the association. Reflecting the association in its entirety, at www.saca.co.za you can learn about the Tsogo Sun Centre for Culinary Excellence, Culinary Team South Africa, the National Youth Chefs Training Programme, World Chefs Tour Against Hunger, and more. The job forum is also an important component of the website, as it is a place where members can post job offers, as well as notify members if they are seeking work.
DIVERSE COMMUNICATIONS PLATFORMS
During the year under review, SACA employed a new Communications Manager, Lauren Hills and Graphic Designer, Bronwen Myhill to spearhead a new and improved communications strategy. SACA has grown tremendously in the last few years, which has increased the need for intelligent, far-reaching and well executed communication. The communications team’s focus is predominantly to keep our 7 000+ members abreast of relevant news and events, as well as to ensure that stakeholders, industry professionals, consumers and the media are aware of the events and conferences created by the association, as well as the training that is provided by SACA to support our culinary industry. The communications platforms of SACA include the website (www.saca.co.za), regular emails to the membership database, smses to the database, bi-monthly newsletters as well as CHEF! Magazine; the official publication of the association. In the year under review, SACA’s Corporate Identity, branding, photography, use of images and advertising material was improved to reflect the dynamic, professional association that SACA has become.
CHEF! MAGAZINE
A bimonthly publication that is published by SACA’s media partner Shout Factory!, CHEF! Magazine is a voice of the association. In each issue you will find regular news bulletins, forthcoming chef- and foodie-related events, recipe ideas, masterclasses, interviews, reviews and many other interesting features. The magazine began in April 2009 and it has grown, under the editorship of Sarah Marjoribanks, to become an essential guide to South Africa’s culinary industry and a must-have for South African chefs. 42
NEWSLETTERS
SACA creates bespoke bimonthly newsletters that are emailed to the entire database. Highlighting the association’s important news and events, this space is also for communicating industry related news and events and keeping SACA members abreast of what is happening globally, through news generated through the World Association of Chefs Societies (WACS). Adding to the SACA-specific newsletters, we also create a newsletter for the National Youth Chefs Training Programme (NYCTP) every three months, and during the year of the IKA Culinary Olympics the communications team creates bimonthly newsletters about our National Culinary Team .
DATABASE EMAILS AND SMSES
Direct emails and smses to the database are powerful tools for sharing knowledge and informing members about upcoming events, workshops, conferences, training opportunities and more relevant information. Both internally created mailers, as well as relevant client-sponsored advertising, is sent out to members on a regular basis.
Reflecting South Africa’s Culinary Diversity
SOUTH AFRICAN
National
CULINARY TEAM Team Masakhane, our South African National Culinary Team, represent our country internationally at prestigious competitions. The year under review was a very busy year for the team, as they prepared for, and competed in, the IKA Culinary Olympics in Erfurt Germany.
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Olympians in the kitchen The South African National Culinary Team had an extensive training period in 2012, which culminated in their participation in IKA Culinary Olympics in Erfurt, Germany from 6 to 9 October. Officially termed the Internationale Kochkunst Ausstellung or IKA Culinary Olympics, it is the biggest culinary exhibition in the world that takes place every four years to bring together competing nations from every continent. South Africa first sent a team to the IKA Culinary Olympics in 1980, and for the first time ever in 2012, South Africa not only sent a senior team to compete, but also a junior team and individual entrants. In preparation for the competition the team members practiced at SACA’s Centre for Culinary Excellence on a monthly basis from March 2012 until they left for Germany at the beginning of October. Guests were invited to SACA to experience the food created by our National Culinary Team, which allowed the team to gain greater public exposure, as well as to complete intensive practice sessions which proved to be invaluable groundwork for the team. The individual entrants and cold table display teams created their beautiful platters and displays, while the hot kitchen teams created their three course meals in limited time for invited guests. The senior hot kitchen team created a menu of sous vide salmon to start, roast pork loin with garlic confit tongue for mains and a white chocolate bavoise with strawberry, hazelnut and dark chocolate for dessert. The team had five hours to create this three course menu for 110 people. The junior hot kitchen team created barley crepe gateaux with cured butternut, green olive hummus and smoked tomato boursin to start and a main course of slow roasted salmon on a radish and potato rösti, among other accompaniments on the plate. For dessert it was an orange and white chocolate mousse with a hazelnut torte, pannaforte, vanilla crème Anglaise and raspberry coulis. The junior team had three hours to create this menu for 65 people. While the competition was incredibly tough and the judging stringent, the team proudly returned home from Erfurt with gold, silver and bronze medals; obtaining a medal in every category they participated in.
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SOUTH AFRICAN NATIONAL CULINARY TEAM RESULTS AT THE IKA CULINARY OLYMPICS 2012 Individual Cold table: Gold Medal Peter Gyorgyicsek Bronze Medal Jerome Norton and Edward Clegg Diploma Siyabulela Kobo and Zola Luwaca, National Culinary Team Cold Table: Bronze Medal Senior National Culinary Team Bronze Medal Junior National Culinary Team National Culinary Team Hot Kitchen: Silver Medal Senior National Culinary Team Bronze Medal Junior National Culinary Team
A PROUD HISTORY OF COMPETITIVE COOKING
South Africa first sent a team overseas to compete in the Culinary Olympics in 1980, and the team brought home five individual gold medals and won fourth place in the hot kitchen competition. For the first time ever in 2000, the South African National Culinary Team was comprised of a wholly South African born, and trained, team. Throughout the culinary team’s history, renowned chefs have been a part of the team. Over the years members have included Bill Gallagher, Heinz Brunner, Manfred Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier, Paul Hartmann, David Higgs and Garth Stroebel. In 2004 our National Culinary Team brought back four medals constituting three silvers and one bronze. In the 2008, Culinary Team SA brought back a gold medal in the hot kitchen section – the first gold to be won by South Africa in 16 years. In the same year, the team was awarded official South African Team status by the Department of Arts and Culture’s Bureau of Heraldry. This recognition reflects the enormous achievements of the South African Chefs Association and the growth of the South African National Culinary Team.
OUR SPRINGBOKS OF THE FOOD WORLD
Culinary Team South Africa is to food what the Springboks are to rugby and the Proteas are to cricket. This National Team is the official squad, which represents South Africa internationally in culinary competitions around the world. The current South African National Culinary Team were chosen in 2008 and have worked hard for the Luxembourg World Cup in 2010, where the team won a bevy of medals - seven silver medals in hot kitchen, seven silver medals in cold table, one silver in the individual showpiece section and three bronze medals in the individual entries. After the success of the 2010 world cup, Culinary Team SA were ranked 10th in the world, inspiring the team to reach great heights in the oldest and most prestigious global culinary competition, the IKA Culinary Olympics, which took place at the beginning of October 2012 in Erfurt, Germany.
Looking to the future The South African National Culinary Team intends to climb the world rankings by entering more annual competitions, and sending smaller teams to compete at each event. This will streamline the logistical implications, allowing for the team to concentrate on the competition at hand, giving the team a greater chance at achieving well at the competition, while also networking with and learning from fellow chefs from across the globe. In 2013 we plan to send the team to Salon Culinaire Mondial in Basel, Switzerland; the Dubai World Hospitality Championships in the United Arab Emirates, as well as the International Chefs Challenge in Seoul, South Korea.
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THE MEMBERS OF THE SOUTH AFRICAN NATIONAL CULINARY TEAM IN 2012 Senior Squad: Abubaker Bagaria Charl Gyzen HD Fraser (Captain) Jerome Norton Kevin Miller Nadin Pospech-Demmler Tanja Kruger Junior Squad: Keiron Reynolds (Captain) Jacques Swart Justin Simpson Natasha Fernandes Vusumuzi Ndlovu Gontse Moyane (support) Kgomotso Rasepae (support) Individual Entrants: Edward Clegg Kelvin Joel Peter Gyorgyicsek Siyabulela Kobo Zola Luwaca 46
Reflecting South Africa’s Culinary Diversity
WORLD CHEFS
Tour Against HUNGER
A charity initiative managed by the South African Chefs Association that feeds over 6000 children across the country on a monthly basis.
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Reflecting South Africa’s Culinary Diversity
Feeding our nation’s children
Supported by chefs from across the globe since its inception in 1993, The World Chefs Tour Against Hunger (WCTAH) has grown to become a symbol of hope, unity and strength; an initiative that demonstrates the incredible good that can be done when people work together to feed our nation’s children. After the successful completion of the third World Chefs Tour Against Hunger (WCTAH) in August 2011, which raised over R7,4 million, feeding schemes and charities across South Africa have benefited from the WCTAH fund. A decision was made to donate food, rather than money, which ensures that the money is used in correct ways; to feed children in need, and that the funds can be used as effectively as possible over the next five years. The charities place dry goods orders with SACA on a monthly basis, and the association manages the payment and distribution of these orders to ensure that the right items and quantities are received. By the end of February 2012, there were only two charities being supported by the WCTAH fund, namely Akani Diepsloot Foundation and ACFS (African Community Feeding Scheme), both situated in Gauteng. In March 2012, Just Us 4 Children from KwaZulu-Natal was signed up, and between June and July 2012, the remaining five charities were brought on board. These charities are Hands at Work (Mpumalanga), Nkwezana Primary School (Eastern Cape), Elanja Children’s Initiative (Free State), Love 2 Give 2 Children (Stellenbosch, Western Cape) and Beautiful Gate (Western Cape). Between July and November 2012, visits were made to all eight of the charities, to ensure that the food was being put to good use. At the end of February 2013, WCTAH was supporting approximately 6000 children on a monthly basis, through the eight charities and organisations listed below, in six provinces around South Africa. Our charity fund has far-reaching social implications; helping to alleviate hunger and malnourishment in needy communities.
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A year of awareness
2012 was an exciting year for WCTAH, with many events taking place that helped us raise more money and increase the profile of charity initiative. At the Academy of Chefs Annual Gala Dinner, held during Hostex Cape in May 2012, we were able to auction WCTAH memorabilia from the 2011 tour, and continue to raise funds towards the fund. On 14 July 2012 SACA, in conjunction with WCTAH, supported Nelson Mandela Day by spending the day with 50 children at the ACFS Malabese Malnutrition Centre in Alexandra. We helped the children ice cupcakes, decorate chef’s jackets with the painted handprints, and prepared lunch for the children. The team on hand also presented a beautiful birthday cake to the children and the kids sang in celebration of Madiba. On 15 September 2012, we hosted the first WCTAH Annual Gala Dinner Fundraiser, which will be the first of many to come. The event raised over R174,000 through profits from the tickets sales and the auction of memorabilia. All of the profits went into the WCTAH fund, so that we can continue the good work to feed our nation’s children. In a joint venture between Nolte Kitchens and Clinton Verhoog of Delectables Catering and Events, the Nolte Kitchen Club was started in November 2012 to create bi-monthly supper club dinners to raise money for WCTAH. The proceeds from the dinners are donated to the WCTAH, and the events are featured on The Home Channel, giving WCTAH great exposure. The dinners will continue during 2013.
EIGHT CHARITIES, 6400 CHILDREN
Here is the list of the charities that WCTAH supports
THE CHARITY
PROVINCE
THE REACH
AKANI DIEPSLOOT FOUNDATION
Gauteng
• 916 children, including 50 orphans, are supported with a daily meal at school
AFRICAN COMMUNITY FEEDING SCHEME
Gauteng
• 2,600 children supported with daily meals at schools • 1,200 families supported through food parcels (assisting 5000 to 6000 children) • 100 children supported through malnutrition programmes • 32,000 children supported through peanut butter sandwiches and milk
JUST US 4 CHILDREN
KwaZulu-Natal
• 420 children supported with a daily meal
HANDS AT WORK
Mpumalanga
• 230 children supported through a daily feeding scheme programme
NKWEZANA PRIMARY SCHOOL
Eastern Cape
• 240 children supported during school with breakfast and lunch daily
ELANJA CHILDREN’S INITIATIVE
Free State
• 600 children supported with a daily meal at school
LOVE 2 GIVE TO CHILDREN
Western Cape
• 1,200 children supported through food parcels distributed to 100 families
BEAUTIFUL GATE
Western Cape
• 35 children cared for at the orphanage on a daily basis with breakfast, lunch and dinner • 500 children supported in the community with food parcels
Reflecting South Africa’s Culinary Diversity
MISSION, VISION AND VALUES
SACA’s vision is to reflect our culinary diversity and promote the art and science of cookery in South Africa. SACA’s mission and core purpose is to set and maintain the highest level of culinary excellence, food standards and professionalism throughout South Africa’s hospitality industry. We accomplish these goals through the transfer of knowledge, and a dedication and commitment towards the development of skills and the upliftment of individuals, our members… the South African chef. SACA’s values express the manner in which the association and its stakeholders manage relationships with each other and handle customers, suppliers and third parties. All of SACA’s actions and decisions, whether they are carried out by SACA members, staff, consultants and business partners, or its other stakeholders, must be informed by and in compliance with its values.
SACA’s key values are:
• Integrity and honesty • Trust and respect • Open communication • Fairness and equity • Loyalty and commitment • Reliability and supportiveness • Leadership by example • Development of skills through education • Innovation and transparency • Equal opportunity for all members
STRATEGIC OBJECTIVES Hospitality representation
As a large representative body, the association must represent its members in all important organisations and associations that operate within the hospitality industry. In many cases these relationships were in place previously, but needed to be formalised. In 2011 relationships were formalised with institutions such as the Federated Hotel Association of South Africa (FEDHASA), SA Tourism, the National Department of Tourism (NDT), Departments of Foreign Affairs, Labour, Trade and Industry, the SETA representing the industry (CATHSSETA), City & Guilds, and many others.
Corporate governance
As the association has grown from a small body with few members and support staff into a larger organisation, the application of clear corporate governance guidelines became increasingly critical for the association to be an effective role player within the industry. These guidelines have been applied and cover such areas as finance, audit, remuneration, ethics policy, competitions policy, stakeholder relations and legal, administrative structures. 4
Membership
It is important to improve our membership policy to strengthen the support from members, and to look at creative ways of addressing some of the key challenges within our membership make-up - particularly our large Junior Membership numbers, made up of students. The membership drop-off at this level continues to be high and we are presently looking at ways to address this issue.
Staffing structures
As the association has grown from just three support staff to a level that ensures we carry out our mandate from our members, the creation of staffing structures and means to finance the increased cost of employees becomes critically important. Appropriate staffing structures have been introduced and the long term economic sustainability of the organisation has and continues to be a focus for the organisation in order to ensure that it is capable of sustaining its employee base.
Education and training
It was clear that one of the urgent needs from the members was to ensure that SACA plays a pivotal role in the educational landscape affecting chefs in South Africa. It is generally felt that this landscape is fragmented. In response to this need, SACA influences the creation of standards of quality among the various bodies and curriculum for the good of the industry.
Events
SACA continues to have a stake in all major food events around the country. This is as an ideal opportunity to raise the profile of the association, showcase its members and ensure a standardisation of judging criteria in line with the World Association of Chefs (WACS) guidelines.
5,837
MEMBERS IN FEBRUARY 2012
7,126
MEMBERS IN FEBRUARY 2013
Looking to the future In 2013 we aim to continue to grow the charities supported by WCTAH so that the we have a reach in all nine provinces. The remaining provinces; Limpopo, Northern Cape and North West, will be included from March 2013. We will visit these provinces to view the potential charities, and find suitable organisations that meet the WCTAH criteria. After the success of the first WCTAH Annual Gala Dinner that was held in Johannesburg in 2012, we plan to host the gala dinner again in 2013 in either Cape Town or Durban. We will also be working with partners such as the Nolte Kitchen Club and other prominent SACA members and food media to put the WCTAH fund in the spotlight, so that we can continue to raise money.
THE GROWTH OF WCTAH 1993
100 chefs in attendance
20 countries represented
R500 000 raised
One charity supported
2003
210 chefs in attendance
50 countries represented
R1.5m raised
Two charities supported
2011
250 chefs in attendance
40 countries represented
R7.4m raised
Eight charities supported
CASE STUDY: GLOBAL CHEFS FOR A GOOD CAUSE On 8 August 2012, the toys that were generously donated by the WCTAH 2011 Belgian chefs and their friends were handed over to the ACFS Centre in Meadowland, Soweto in Gauteng. The Belgium Consular General Mr Johan Graux, along with Chef Philippe Frydman, represented Belgium at this event. Bidvest Panalpina Logistics arranged for the toys to be brought over from Belgium to South Africa, and Zoliswa Tshetshe, HR and Transformation Manager for Bidvest Foodservices represented Bidvest at the event.
Soup prepared by ACFS, was served on the day to the children in the community. A total of 264 toys were received and divided between the various ACFS centres in Gauteng to support their pre-school and aftercare programmes. ACFS currently supports seven areas in Gauteng, with anywhere from three to seven centres in each area, and feeds 32,000 children daily with peanut butter sandwiches and milk. On a monthly basis, ACFS delivers food parcels to 1,200 families that support approximately 5,000 children.
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Reflecting South Africa’s Culinary Diversity
This is your association WEBSITE: www.saca.co.za TWITTER: @sa_chefs
FACEBOOK: The South African Chefs Association
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Reflecting South Africa’s Culinary Diversity
REGIONAL
Committee REPORTS
The South African Chefs Association has a presence across South Africa, with a chairperson and committee in seven provinces. The regional committees are responsible for ensuring that SACA’s objectives are met locally.
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Gauteng Committee SACA’s Gauteng Committee works hard to create events, conferences and charitable initiatives to provide networking opportunities for SACA members in the area.
THE YEAR IN REVIEW
The SACA Gauteng Committee has grown from strength to strength to become popular amongst industry peers. In the year under review the committee was inundated with invitations to appear at and help with functions and social events. Fellow chefs also consult the SACA GP Committee for advice and we are able to communicate the philosophy and aims of SACA to the people that we engage with. Throughout 2012 the committee has hosted and taken part in many events, as well as welcomed in new committee members who have helped us to further strengthen SACA’s reach in the Gauteng area. In May 2012, we hosted a fantastic Urban Kitchen dinner at the Radisson Blu Gautrain where we turned the parking lot of the hotel into an atmospheric, bohemian-style space. An evening of delicious food and wine in a unique setting, this event attracted many food connoisseurs in Johannesburg, helping us to promote SACA to a new audience. Later in the year, we hosted a comedy evening at Wanderers, which was a chance for chefs in the Gauteng area to network and socialise while enjoying comedy and fish and chips. One of the most successful partnerships during the year under review was with the B&B Rooftop Market in Rosebank. Each month during 2012 the committee set up a chef’s theatre and prepared different menus for visitors to the market. This was a platform for people to learn more about SACA as well as a good way to generate income for the committee. In December 2012, the SACA Gauteng Committee created a Rooftop Market Christmas party for 120 people. The SACA Gauteng Committee worked very well as a team, and managed to strengthen relationships with important industry professionals, organisations and suppliers, which will be beneficial for future events.
LOOKING TO THE FUTURE
In 2013 we aim to make an even bigger impact on the culinary industry in Gauteng by inviting more chefs to our networking events and engaging in more charity initiatives and competitions. Our philosophy is to take on one project at a time and plan and execute it well. None of the committee members have specific portfolios, but rather we all work together to achieve our goals. We aim to create one function a month where SACA members can attend to network, socialise and learn from their peers. We hope that this will lead to mentorship opportunities, where student chefs can engage with experienced industry professionals. After the success of the Urban kitchen event, we aim to make this an annual occasion. With the Rosebank Rooftop Market under renovation in 2013, we aim to host our regular chef’s theatres at the Norwood Rooftop market.
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Key to the success of the year ahead will be to secure regular sponsorship, to grow the database of members in the Gauteng area and to work together as a team to reflect and celebrate the ideals of SACA.
Western Cape Committee An area filled with creativity and culinary passion, SACA continues to play an important role in the culinary industry in the Western Cape through the hard work of the committee.
THE YEAR IN REVIEW
2012 was a busy and fruitful year for the SACA Western Cape Committee as we continued to improve SACA membership benefits in the area and create exciting networking opportunities. An important focus for the Western Cape Committee is the mentorship of young chefs in training, which we actively pursued during the year under review. 52
The last year saw the continuation of the SACA Western Cape Committee’s active involvement in working together with the chefs in the area to create events and networking opportunities that enhance the skills and experience of chefs, while creating social environments for chefs to relax and socialise. Activities in the year under review included a meet and greet social at
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the Cullinan Hotel in March 2012 where the committee communicated its goals and planned events for the year ahead. A year of fun-filled events, a ten pin bowling social was held in August 2012, followed by the Checkers Championship Boerewors Competition on 7 September and a Family Fun Day at Ratanga Junction on 30 September 2012. In October 2012, the annual SACA Western Cape Golf Day was held at the Atlantic Beach Golf Club. The most significant even for the SACA Western Cape Committee was InfoChef Cape Town, which took place on 7 September 2012 at the Cape Town International Convention Centre. The audience was made up of about 500 guests including chefs of all levels, food and beverage professionals and young people interested in entering into the culinary industry.
PLANS FOR THE FUTURE
The SACA Western Cape Committee plans to strengthen its influence on the culinary industry in the area by growing SACA’s membership in the province and ensuring that there are regular events and tangible membership benefits for chefs in the region. Growing on the success of the interactive events that were held in 2012, the committee aims to host more social events, while increasing the number of educational and skill-based events. Social responsibility, community involvement and giving back to the younger generation of chefs is very important to the Western Cape Committee and the committee hopes to grow and develop further into these avenues in the year ahead. The SACA Western Cape Committee would like to assist in the creation of the WCTAH annual gala dinner in 2013.
Garden Route Committee
SACA’s Garden Route Committee is made up of a small, but determined, group of chefs and food professionals that make a very positive impact on the culinary industry in the area. The Garden Route Committee involves SACA members in culinary workshops throughout the year, as well as in the annual Gourmets & Gourmands event that is held in support of the Carpe Diem School for physically and mentally challenged children. In the year under review diverse, specialised training workshops were held. The workshops included a rabbit workshop and a bread-making workshop that took place in March and a food and wine pairing demonstration that took place in August. In September the popular alfresco food for summer workshop was held, followed by a service workshop in December. These workshops were very well attended by SACA members, proving to be very useful to chefs at all levels.
The annual Gourmets & Gourmands Gala Event took place on 25 August 2012 and was a wonderful success, raising enough money to pay for the installation of lifts in the dormitories of Carpe Diem School to accommodate wheelchairs. The Garden Route Committee also took part in Gastao’s Food Fair on 14 September 2012 and throughout the year have been actively involved in national and local awards such as the American Express Platinum awards and the Garden Route Culinary Awards. The committee has been extensively involved in setting criteria and assisting in judging for the different categories. The National Youth Chefs Training Programme students continued to be taught at SACA-registered training facilities in the Garden Route area, as well as gain work experience in hotels, restaurants and catering facilities in the area. We are pleased to say that most of the Certificate and Diploma students have secured permanent employment in SACA member facilities in the area. A catalyst for the success we achieved in the year under review was the improved communication with SACA members, potential members and suppliers on an individual basis. By doing this we could gauge what members wanted from SACA, and we found that members were keen for demonstrations and hands-on workshops to upskill themselves and their staff. In the year under review we increased our membership base in the area from 17 to 40 members, and we hope this growth will continue.
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PLANS FOR THE FUTURE
We would like to create a forum where members can meet and discuss problems in the work place, as well as share creative ideas and inspirations. This would be a ‘chefs’ playground’ in a sense as it will be a space where a group of peers can assist each other and be a source of help and encouragement. We would like to increase the awareness of SACA in the area, and we feel the best way of doing this is by word of mouth. We will continue to host popular workshops and be involved in prestigious competitions in the area, and the desired effect would be for more chefs and hospitality professionals join SACA and be a part of the Garden Route Committee activities in the area. In 2013 we hope to host a new food event called Taste Mossel Bay where we will have demonstrations and talks by chefs. We will also increase the number of workshops and demonstrations, and will organise for out-of-town chefs to create masterclasses for members. 53
Reflecting South Africa’s Culinary Diversity
North West Committee The SACA North West Committee comprises of dedicated culinary and hospitality professionals working in the province. The committee is actively involved in a SACA membership drive, social responsibility and development of young chefs in the area.
THE YEAR IN REVIEW
Social responsibility and giving back to the community is very important to the SACA North West Committee and as such the committee has dedicated themselves to helping the Thari Mmelgi Orphanage in Monakato Village just outside Sun City Resort. Through raising money for the orphanage and donating time, the North West Committee has assisted the orphanage with new kitchen equipment, storage space, shelving and newly planted trees. The SACA North West Committee was also actively involved in the Mokgalaneng Community Project where the committee volunteered to offer basic baking training to the local community, which consists of mainly unemployed women. North West regional committee member Chef Ashram Luckhun (Sun City’s Master Pastry Chef) and Boitumelo Teke (head of social responsibility on the SACA North West Committee) continue to offer mentorship and support to the community. The committee also assisted three young chefs in the region through a Skills Trade Exchange that gives young local chefs the opportunity to train in the United States of America. After a strict selection process in 2012, Geoffrey Mvala, Frank Mmope and Lesego Sibanda left the country in February 2013 for yearlong skills training in the USA. The annual Sun City Chef of the Year competition took place in 2012, and the committee managed to secure five sponsors, namely Sun International, Fruit Spot, Raffa Catering Supplies, Sycro Distribution and the Royal Bafokeng Institute. This SACA-approved competition was run according to World Association of Chefs Societies (WACS) regulations and rules and the judges for this year competition were Stephen Billingham (SACA President) as head judge, Chef Siyabulela Kobo (South African National Culinary
PLANS FOR THE FUTURE
Team member)and Eve Froneman, Executive Sous Chef at Bakubung Bush Lodge). The winners of the junior category were rewarded with study bursaries. During the year in review, chefs in the North West participated in regional and national culinary competitions. Although it was the first time for many competitors, our chefs did well and made us proud. The region scooped three awards at the Unilever Chef of The Year Awards 2012 that were held at the University of Johannesburg’s School of Tourism and Hospitality. Minah Tshukudu from the Palace Hotel came first in the Pastry Display Category, Keitumetse Mlangeni and Simon Masinga from Sun City Hotel were second runners up in the Team of Four Category and Julia Mashao from The Palace came third in the Creative Canapés Category. Great exposure for SACA and chefs in the North West region, Joan Mqatsha and Keitumetse Mlangeni prepared and appeared on two episodes of Kasi Kitchen on Soweto TV as they prepared a Women’s Day menu in March and a spring menu in August 2012. Other exciting events during the time under review included International Chef’s Day celebrations on 20 October 2012, where Sun International provided transport and a day of fun activities at Cabanas Waterworld for children from four orphanages in the area. The regional committee members David Williams, Phineas Lepuru (SACA North West Committee Chairman), Boitumelo Teke, David Loate, Nicholas Froneman (SACA Director), William Mcotoyi and Andrew Cooke prepared a full lunch and dinner boxes for the children. Through targeting the tertiary institutions, FET colleges and local high schools, SACA membership in the North West has grown from 497 to 604 members.
We plan to continue to focus on community interaction and charity work, as well as engaging with young chefs to assist them in career development. To increase SACA’s presence in the North West Province, we will also be implementing a new membership strategy, as compiled by Yvonne Tshephe, a committee member who is a senior Culinary Lecturer at the Royal Bafokeng School of Hospitality. In this strategy, we’ve integrated life skills, career guidance, youth development and education into our membership drive campaign. We aim to have signed over 200 new members to SACA by 20 October 2013. We look forward to more chefs in the region enjoying the benefits offered by the association. 54
604
KwaZulu-Natal Committee The SACA KwaZulu-Natal Committee has been very active during the year under review, with particular focus on creating workshops and events for networking and skills development as well as supporting young chefs.
THE YEAR IN REVIEW
During 2012 the committee strengthened its position within the region, and paid particular focus to the administrative structures of the committee. New strategies and goals were put in place to assist young chefs, create successful events, gain more corporate sponsorship and build a more sustainable future for this local SACA branch. In the year under review, the committee implemented its own ethics code of conduct for committee members, which serves as a guiding document with regards to responsibility and disciplinary matters. Throughout the year the committee continued to re-evaluate committee positions and put procedures in place for committee appointments based on membership votes. We are pleased to report that the committee is representing a broader spectrum of our SACA membership base in the area. We have been working hard to recruit new membership and retain existing members, especially amongst the younger chefs, and we are pleased that in the year under review we managed to reach a milestone of over 1000 SACA members in KwaZulu-Natal. Our growth in membership numbers can be attributed to the team work of committee members, specifically through engaging with young chefs within the KwaZulu-Natal Young Chefs Club that was created in the year under review. The KwaZulu-Natal Young Chefs Club currently has a committee of seven student chefs who are tasked with membership recruitment, event activities and networking amongst fellow chefs in training. In the year under review we decided that we would try to change the style and format of our regular meet-the-member events to include the broader hospitality industry in KwZulu-Natal that may not yet be SACA members. This allowed us to network with the chefs’ community, while encouraging new people to join the association. We hosted four successful events in
2012 with one special networking event held to honour and thank our corporate members and sponsors. This event was held as a brunch at the Greek Specialty Food Market in October 2012. The 2012 Culinary Battle Royal, a fun day aimed at student chefs, was well attended. A light hearted, entertaining day of culinary quizzes, action and laughter, the day ended off with a meetthe-member cocktail party that was kindly sponsored by Unilever. Embracing the greater values and philosophy of SACA, we teamed up with the Wildlands Trust for our annual SACA Hospitality Golf Challenge. A chance for chefs to show their care for the environment and wildlife heritage of our country, we managed to raise funds during a fun-filled day. For the fourth year running, the committee hosted InfoChef KwaZulu-Natal in November 2012. The theme and focus for this conference was ‘The Young Chef’ and it was a great platform to discuss industry topics and provide feedback to our members.
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Professional speakers and dynamic, trendy topics makes InfoChef KZN a highlight on our regional event calendar. The exhibition hall had over 26 exhibitors from the food manufacturing and associated industry. During the conference we encouraged corporate companies to work more closely with the SACA and we used InfoChef KZN as a way to build and strengthen existing relationships. We look forward to next year’s eventso that we can create new ways to give value to sponsors while benefittin our members and the industry as a whole.
PLANS FOR THE FUTURE
We are looking forward to an action-packed year ahead, with lots of events, competitions, activities and activations, ensuring that we work closely with colleagues and industry partners to reach our full regional potential. In going forward, through the SACA head office, we will work on offering more training and skills courses in the region. 55
Reflecting South Africa’s Culinary Diversity
Free State Committee The SACA Free State Committee is involved in various festivals and events in the region, actively aiming to increase SACA membership in the area and providing a platform for chefs to network, assist with student chef mentoring, as well as give back to the community.
THE YEAR IN REVIEW
The most successful and prominent event that took place in the Free State in the year in review was the Chocolate and Coffee Festival, which was created in partnership with the Food and Beverage Institute and the Mimosa Mall, Bloemfontein. Taking place in July 2012, this event consisted of food demonstrations, all relating to chocolate and the better use of chocolate and coffee. The demonstrations were delivered by SACA member chefs in the region, as well as FBI lecturers Nicolas van der Walt and Lesley Jacobs. Special and unique to the festival was the exhibition of chocolate paintings, including the world famous Mona Lisa, all done in chocolate painting and modelling techniques. Chef Nicolas also made international news headlines with his special chocolate laith work which is unique to the FBI School of Pastry. Similar results have been achieved through moulding chocolate, but never on a laith. The Chocolate and Coffee Festival created great exposure for SACA chefs and students in the region, allowing consumers to see the talent and creativity of chefs through the mediums of local and national radio stations, television coverage and international blogs.
Once again, the Checkers Champion Boerewors Competition took place around the Free State, and the SACA regional committee was involved in judging the greater Free State region, including Bloemfontein, Welkom, Kroonstad and Harrismith. The National Youth Chefs Training Programme was in full swing in the Free State region during the year under review and the committee looks forward to a third intake of students in March 2013.
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PLANS FOR THE FUTURE
The Chocolate and Coffee Festival 2013 will be one to look out for as the FBI Chefs, NYCTP students and local chefs will attempt to build the world’s biggest chocolate rhino. The SACA Free State Committee also plans to continue with competitions like Champion Boerewors, while also encouraging chefs in the area to take part in other national events such as Hostex and InfoChef 2013. The Free State Committee is working towards hosting more workshops and events in the area and will work together with the SACA head office to secure chefs to host demonstrations.
Mpumalanga Committee The formation of the SACA Mpumalanga Regional Committee in 2011 was an important milestone for the association to better serve SACA members in the region, and the committee is growing steadily.
THE YEAR IN REVIEW
The Mpumalanga Committee, under the leadership of GT Lundie, created a series of hands-on training sessions for SACA members, aspiring chefs and foodies in the region. Workshops in bread making, butchery and how to work with fish proved to be very popular with chefs in the region, filling the need for specialised skills training in Mpumalanga. The SACA Mpumalanga Committee was involved in ensuring the successful roll out of the National Youth Chefs Training Programme in the area in 2012, with students placed at the Mpumalanga Regional Training Trust in Nelspruit. The SACA Mpumalanga Committee came into existence a few months prior 56
to the World Chefs Tour Against Hunger (WCTAH), which took place in August 2011, and the committee has grown steadily to now have 141 SACA members in the area. The committee engages members in regular events and workshops and encourages members to take part in the bigger SACA events around the country. Charity and community involvement is important to the Mpumalanga Committee and the SACA members in the area have helped out at various charities such as Asiphumelele Mpakene Youth Centre, where the committee visited the centre and presented meals and groceries to the children in the feeding scheme. This was done, once again, in conjunc-
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tion with Hands at Work and it was most rewarding to be able to provide children with a much needed meal.
Reflecting South Africa’s Culinary Diversity
FINANCIAL
Statements SOUTH AFRICAN CHEFS ASSOCIATION INCORPORATED UNDER S21 ANNUAL FINANCIAL STATEMENTS For the period ended 28 February 2013 Reg: 1987/002444/08 Audited by PricewaterhouseCoopers
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Reflecting South Africa’s Culinary Diversity
South African Chefs Association Incorporated Under S2 STATEMENT OF RESPONSIBILITY BY THE DIRECTORS For the year ended 28 February 2013 The directors are required to maintain adequate accounting records and are responsible for the content and integrity of the financial statements and related financial information included in this report. It is their responsibility to ensure that the financial statements fairly present the state of affairs of the trust as at the end of the financial year and the results of its operations and cash flows for the period then ended, in conformity with the South African Generally Accepted Accounting Practice. The external auditors are engaged to express an independent opinion on the financial statements. The financial statements have been prepared in accordance with South African Generally Accepted Accounting Practice and in the manner required by the Companies Act, 2008. The directors are also responsible for the association’s system of internal financial control. These are designed to provide reasonable, but not absolute, assurance as to the reliability of the financial statements, and to adequately safeguard, verify and maintain accountability of assets, and to prevent and detect misstatement and loss. Nothing has come to the attention of the directors to indicate that any material breakdown in the functioning of these controls, procedures and systems has occurred during the year under review. The financial statements have been prepared on the going concern basis, since the directors have every reason to believe that the association has adequate resources in place to continue in operation for the foreseeable future, based on forecasts and available cash resources. The financial statements support the viability of the association. The financial statements have been audited by the independent audit firm PricewaterhouseCoopers Incorporated, who were given unrestricted access to all financial records and related data, including minutes of all the board of directors meetings. The directors believe that all representations made to the independent auditors during their audit are valid and appropriate. The financial statements set out fully the financial positions, results of operations and cash flows for the financial year ended 28 February 2013 were approved by the board of directors on 4 September 2013 and signed on its behalf by:
STEPHEN BILLINGHAM, PRESIDENT OF SACA
1│ SACA FINANCIAL STATEMENTS 2013
STRUCTURE
In 2009, with the election of a new President, Stephen Billingham, SACA took the opportunity to update its by-laws and constitution in line with the King Code on Corporate Governance and the needs of the members. The term of the President was limited to two terms of four years each, and the Directors to two terms of two years each. It is important to note that both the President and the Directors act in a voluntary capacity and are not paid officers of the association. The level of General Manager (GM) was strengthened and clear support departments such us Finance, Events, Communication, Membership and Training were created. The offices were also updated in terms of Information Technology (IT), workstations and signage. SACA’s governing body comprises a Board of Directors, made up of 10 leaders in the catering world. The Board of Directors currently serving for the period 2011 to 2013 are as follows:
PRESIDENT Stephen Billingham Vice-President Allister Esau Board of Directors •Jodi-Ann Pearton • Craig Elliot •James Khoza • Nicholas Froneman • Kabelo Segone • Israel Mogomotsi • Henrik Jonsson • David van Staden • John Boehler • Caleb Mabasu (Co-Opted)
Honourary Life Presidents Dr. Bill Gallagher Manfred Muellers Heinz Brunner Immediate Honourary Past President Martin Kobald
Regional Committees • Leon Hatton-Jones (Gauteng) • Gunther Beissel (KwaZulu-Natal) • Lesley Jacobs (Free State) • Peter Robertson (Western Cape) • Francois Ferreira (Garden Route) • GT Lundie (Mpumalanga) • Phineas Lephuru (North West)
MILESTONES 1974
SACA is founded under the name Chefs de Cuisine, in 1976 the association is officially named the South African Chefs Association
1980
SACA wins five gold medals in the IKA Culinary Olympics
1986
Paul Bocuse is guest of honour at an InfoChef gala banquet at the Carlton Hotel
1988
WACS Congress is held in Johannesburg
1992
IKA Culinary Olympics is held in Frankfurt - SA receives 18 gold medals
1993
The first World Chefs Tour Against Hunger raises R500,000 for Operation Hunger
1996
WACS votes unanimously to elect Bill Gallagher as World President
2003
The second World Chefs Tour Against Hunger attracts 150 chefs from 30 countries and raises R1,5 million
2004
First annual International Chefs Day is initiated by SACA and is celebrated worldwide
2005
SACA launches the Tsogo Sun Centre for Culinary Excellence (CCE)
2008
Culinary Team SA wins a gold medal at the IKA Culinary Olympics
2009
• CCE’s Skills Kitchen and Culinary Theatre is launched • Chef Stephen Billingham is voted in as SACA President • SACA launches Chef! Magazine • CCE launches the Enterprise Development Programme
2010
• 36th anniversary of SACA • SACA hosts WACS Board meeting in Johannesburg • SACA is awarded Level Two BBBEE Contributor Status
2011
• SACA Judges over 4 500 entrants for the MasterChef SA TV Show • SACA is nominated into the pilot programme for Professional Body status with the South African Qualifications Authority • SACA is awarded a R25 million contract by the National Department of Tourism to train over 800 previously unemployed people around the country as chefs • SACA hosts the third World Chefs Tour Against Hunger with over 300 chefs attending from around the world raising over R7 million for charity
2012
• SACA is awarded Professional Body status by the South African Qualifications Authority (SAQA) • Membership reaches all-time high of over 7000 • SA National Culinary Team competes in IKA Culinary Olympics in Erfurt, and wins gold, silver and bronze medals
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South African Chefs Association Incorporated Under S21 DIRECTORS’ REPORT
For the year ended 28 February 2013 The directors present their report for the year ended 28 February 2013.
Incorporation
The association was incorporated on 8 June 1987 and obtained its certificate to commence business on that date.
General review
The association’s business and operations and the results thereof are clearly reflected in the attached financial statements. No material fact or circumstance has occurred between the accounting date and the date of this report. The nature of the business is to promote the Chefs Association in South Africa and abroad.
Property, plant and equipment
There have been no major changes in the property, plant and equipment during the period or any changes in the policy relating to their use.
Subsequent events
There have been no facts or circumstances of a material nature that have occurred between the accounting date and the date of this report.
Directors and secretary
The directors of the association during the accounting period and up to the date of this report were as follows:
DIRECTORS Stephen Paul Billingham President Allister Mark Esau Craig John Elliott John Sebastian Boehler Nicholas Price Froneman Jodi-Ann Pearton Kabelo Alpheus Segone David Hendrik van Staden Per Henrik Jonsson James Khoza Israel Itumeleng Mogomotsi
SACA FINANCIAL STATEMENTS 2013│2
Reflecting South Africa’s Culinary Diversity
Independent Auditor’s Report to the members of South African Chefs Association Incorporated Under S21 We have audited the financial statements of South African Chefs Association, which comprise the statement of financial position as at 28 February 2013, and the statement of comprehensive income, statement of changes in equity and statement of cash flows for the year then ended, and the notes, comprising a summary of significant accounting policies and other explanatory information.
Directors’ Responsibility for the Financial Statements
The association’s directors are responsible for the preparation and fair presentation of these financial statements in accordance with South African Statements of Generally Accepted Accounting Practice, and for such internal control as the board of directors determines is necessary to enable the preparation of financial statements that are free from material misstatement, whether due to fraud or error.
Auditor’s Responsibility
Our responsibility is to express an opinion on these financial statements based on our audit. We conducted our audit in accordance with International Standards on Auditing. Those standards require that we comply with ethical requirements and plan and perform the audit to obtain reasonable assurance about whether the financial statements are free from material misstatement. An audit involves performing procedures to obtain audit evidence about the amounts and disclosures in the financial statements. The procedures selected depend on the auditor’s judgment, including the assessment of the risks of material misstatement of the financial statements, whether due to fraud or error. In making those risk assessments, the auditor considers internal control relevant to the entity’s preparation and fair presentation of the financial statements in order to design audit procedures that are appropriate in the circumstances, but not for the purpose of expressing an opinion on the effectiveness of the entity’s internal control. An audit also includes evaluating the appropriateness of accounting policies used and the reasonableness of accounting estimates made by management, as well as evaluating the overall presentation of the financial statements. We believe that the audit evidence we have obtained is sufficient and appropriate to provide a basis for our qualified audit opinion.
Basis for Qualified Opinion
Cash donations are a significant source of fundraising revenue for the South African Chefs Association. The board of directors has determined that it is impracticable to establish internal controls over the collection of cash donations prior to the initial entry into its financial records.We were therefore are unable to confirm whether all cash donations were recorded.
Qualified Opinion
In our opinion, except for the effect on the financial statements of the matter referred to in basis for qualified opinion paragraph, the financial statements present fairly, in all material respects, the financial position of South African Chefs Association as at 28 February 2013, and its financial performance and its cash flows for the year then ended in accordance with South African Statements of Generally Accepted Accounting Practice.
Other reports required by the Companies Act
As part of our audit of the financial statements for the year ended 28 February 2013, we have read the Directors’ Report, for the purpose of identifying whether there are material inconsistencies between these reports and the audited financial statements. This report is the responsibility of the respective preparers. Based on reading this report we have not identified material inconsistencies between this report and the audited financial statements. However, we have not audited this report and accordingly do not express an opinion on these reports.
PricewaterhouseCoopers Inc. Director: NL Forster Registered Auditor Johannesburg 25 September 2013
3│ SACA FINANCIAL STATEMENTS 2013
South African Chefs Association Incorporated Under S21 Statement of Financial Position As at 28 February 2013
*
* Investment in Income Fund 2013 SACA R6,955,567 WCTAH R5,429,852
SACA FINANCIAL STATEMENTS 2013│4
Reflecting South Africa’s Culinary Diversity
South African Chefs Association Incorporated Under S21 Statement of Comprehensive Income For the year ended 28 February 2013
* * SACA Profit R419,389 WCTAH Loss (R771,895) (R352,506)
Statement of Changes in Equity For the year ended 28 February 2013
*
* Retain Income WCTAH Net Profit generated from SACA
5│ SACA FINANCIAL STATEMENTS 2013
R5,446,514 R8,895,257 R14,341,771
South African Chefs Association Incorporated Under S21 Notes to the Annual Financial Statements For the year ended 28 February 2013
Total balance as yet 28 February 2013
SACA FINANCIAL STATEMENTS 2013│6
Reflecting South Africa’s Culinary Diversity
South African Chefs Association Incorporated Under S21 Notes to the Annual Financial Statements For the year ended 28 February 2013
WORLD COOKS TOUR AGAINST HUNGER (WCTAH)
For 10 days in August 2011, 260 chefs from over 40 countries came together in South Africa to raise funds and awareness for the plight of the hungry as part of the Bidvest World Chefs Tour Against Hunger. Proceeds, in the form of donations, were received for the benefit of underprivileged children for the chosen charities, and continued to be received in 2013. SACA was appointed by the Trustees of WCTAH project to manage the operation and financial aspects of the project and take all relevant decisions. SACA is the appointed manager of the funds. In the event that a chosen charity no longer exists, or is removed from the programme, for any specific reason, then SACA and WCTAH will continue to distribute the funds to other charities until the money is utilised. The funds raised and allocated to WCTAH Fund, may only be used for the identified beneficiaries, and WCTAH expenses used to manage the fund. The above revenue includes the following amounts relating to WCTAH:
General income relates to additional funds that were raised on an on-going basis, through events and income earned from the income fund investment.
7│ SACA FINANCIAL STATEMENTS 2013
South African Chefs Association Incorporated Under S21 Detailed Income Statement
For the year ended 28 February 2013
SACA FINANCIAL STATEMENTS 2013│8
Reflecting South Africa’s Culinary Diversity
South African Chefs Association Incorporated Under S21
Notes to the Annual Financial Statements For the year ended 28 February 2013
9│ SACA FINANCIAL STATEMENTS 2013
South African Chefs Association Incorporated Under S21 Notes to the Annual Financial Statements For the year ended 28 February 2013
SACA FINANCIAL STATEMENTS 2013│10
11│ SACA FINANCIAL STATEMENTS 2013
Reflecting South Africa’s Culinary Diversity
SACA’s Board of Directors STEPHEN BILLINGHAM President of SACA from 17 July 2009 Stephen’s career began in Nottingham, England where he obtained his O levels in Food and Nutrition. Following this he completed catering college where he received distinctions in Culinary Arts through City & Guilds. His working career took him from London to Manchester and lastly sunny South Africa. Stephen has numerous qualifications from City & Guilds (UK). He has extensive experience in top international and national hotels, including the InterContinental Sandton Sun and Towers. Stephen is the owner and Managing Director of HTA School of Culinary Art, he sits on the board of The Capital Hotel School in Pretoria and is currently the President of SACA.
ALLISTER ESAU Vice President of SACA; appointed on 17 July 2009 Allister is the Group Executive Chef, Events and Catering Training Coordinator for Bosasa and General Manager of Mogale Business Park. He is qualified in professional cookery and has 16 years of experience working in the hospitality industry. Allister started his career in the United Kingdom and returned to South Africa to work for the Protea Hotel Group. He later started his chef consulting company and had the opportunity to train and work with hospital groups, restaurants and hotels across South Africa, preparing him for his roles within Bosasa and Mogale Business Park. Allister is currently the Vice President of SACA.
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JODI-ANN PEARTON Appointed as director on 26 August 2011 Jodi-Ann is a passionate and driven individual who owns The Food Design Agency, a business focused on product, recipe and menu development as well as food styling and inspirational upliftment. JodiAnn has won almost every culinary competition in South Africa, including the coveted Unilever Food Solutions By Invitation Only and Sunday Times Chef of the Year titles. She has also competed abroad in various competitions winning many gold medals. Jodi-Ann believes that every dream that an individual dreams can come true and that if it does not hurt to achieve it, it is not worth it.
HENRIK JONSSON Appointed as director on 26 August 2011 A truly global chef, Henrik studied in Greece at the Alpine Centre in Glyfada before gaining work experience in Athens, Dubai, Kuala Lumpur and California, to name just a few cities where he has worked. Henrik worked in the UK as Brasserie Head Chef at Sopwell House Hotel in St Albans before he relocated to South Africa to become Chef Lecturer at Prue Leith Chefs Academy in Centurion and then Manager and Head Chef of Vibe Catering in Centurion. Henrik was the Executive Opening Chef at Veligandu Resort in the Maldives, before returning to South African to become Head Chef at 10 Bompas Hotel in Dunkeld, Johannesburg. Henrik is currently Head Chef at University of Johannesburg’s School of Tourism and Hospitality.
NICHOLAS FRONEMAN Appointed as director on 26 August, 2011 Nicholas obtained a Diploma in Professional Cookery from Technikon Witwatersrand before doing his in-service training with Southern Sun Hotels. From there, Nicholas worked in some of South Africa’s finest hotels including the Victoria & Alfred Hotel in Cape Town and Fancourt Hotel in George. He was a part of the opening team of Sun International’s GrandWest Casino in Cape Town, and also ran international restaurants for a Singaporean company. Nicholas returned home to join Sun International from 2002 to 2004, before working in Tanzania and Egypt. Nicholas returned to SA in 2008 to become Executive Chef at Southern Sun Elangeni Hotel before joining The Palace of the Lost City at Sun City as Executive Chef in 2011.
JOHN BOEHLER Appointed as director on 26 August 2011 John did in-house training as a chef at the five-star Heerengracht Hotel in Cape Town before studying Hotel Management at the University of the Witwatersrand. John has worked as Banqueting Manager of Newlands and Cape Sun, the General Manager of Hard Rock Cafes in Cape Town as well as the Food and Beverage Manager at Sun City. John has also been a partner in Ricks Cafe Americaine in Cape Town, as well as the Portuguese restaurant Nandos Tasca in Sandton. John gained experience as Operations Director of Wiesenhof Coffee before joining Fedics (Tsebo Outsourcing Group) where he has been for the last nine years working in a number of senior positions.
Appointed as director on 17 July 2009 After completing his studies at Technikon Witwatersrand in Braamfontein, James started his culinary career at Linger Longer restaurant as Demi Chef de Partie. James then had the opportunity to travel and work in places such as France and then Berlin, where he worked at the renowned Michelin-starred restaurant Hugos. James worked for the South African Embassy in The Republic of Guinea and the Democratic Republic of Congo before he returned to South Africa to work with the Southern Sun Group (now Tsogo Sun Group), where he has been working for over seven years. James is currently the Executive Chef of the Sandton Convention Centre.
KABELO SEGONE Appointed as director on 17 July 2009 Kabelo attained his Diploma in Hotel Management from Birnam Business College before attending the School of Tourism (Tshwane Branch) to further his studies. From there, Kabelo completed an apprenticeship at Damark Caterers as Sous Chef, before moving to Avon/ Justine as Executive Sous Chef. Kabelo completed a three-year In-service Apprenticeship Programme at HTA School of Culinary Art in Randburg, where he obtained a more formal qualification in cookery. Kabelo’s passion in education and cooking led to him being employed at HTA as a Junior Lecturer and he has risen up the ranks to become Head of Department of the Consultancy Sector of HTA.
CRAIG ELLIOTT
ISRAEL MOGOMOTSI
Re-appointed as director on 17 July 2009 Craig completed his training at The Rosebank Hotel where he developed his food skills as a Trainee Chef. In 1989 Craig left South Africa to work in Austria and Switzerland, primarily to educate his palate and increase his awareness of international cuisine. He returned to South Africa in 1991 and for the next 15 years worked as an Executive Chef at various hotels and restaurants in South Africa to expand his knowledge and develop and motivate his chef brigades. In 2004 Craig joined Unilever Food Solutions as their Culinary Executive Chef.
Appointed as director on 17 July 2009 Israel’s career in the hospitality industry started at Sun City in 1996, where he worked at the Million Dollar Golf Challenge, before joining the Sun City food and beverage team, and later becoming Assistant Food & Beverage Manager. Israel was awarded a scholarship to study Hotel & Hospitality Management at the newly opened Swiss Hotel School in the North West. Israel was on the opening team for Morula Sun Hotel and later joined The Carousel before leaving the hotel industry to become Operations Manager at Eskom Hospitality Services at Megawatt Park. Israel is currently appointed as UNISA’s Estates Executive Director.
DAVID VAN STADEN Appointed as director on 26 August 2011 David trained at the Cape Sun, before spending a year in Switzerland to refine his training. He returned to South Africa to The Palace Hotel, Sun City as Pastry Chef and from there, worked in Istanbul Turkey at the Ciragan Palace Hotel Kempinski. He returned to South Africa to start a pastry factory, which he sold after three years of business, to return to Istanbul as a consultant chef and later worked in Indonesia at JW Marriott and Ritz Carlton. Seven years ago, David returned home to rejoin Southern Sun Hotels (now Tsogo Sun) at the Southern Sun Elangeni. He is currently Tsogo Sun Development Chef for KwaZulu-Natal and the Western Cape.
ALL DIRECTORS WORK ON A VOLUNTARY BASIS.
JAMES KHOZA
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Reflecting South Africa’s Culinary Diversity
Honourary Life Presidents Recognised for their unyielding commitment to South Africa’s culinary arena and their dedication to the South African Chefs Association Dr Billy Gallagher, Heinz Brunner and Manfred Muellers are Honourary Life Presidents of the association. Manfred Muellers, Senior Lecturer at the University of Johannesburg in Hospitality Management has led a distinguished career in the food service industry that has seen him achieve the very highest levels in this field. Manfred began his career at the Hotel and Management School in Aachen in Germany in 1963 and by 1968 he was employed at the five-star Edward Hotel in Durban. Manfred is a Certified Master Chef, holds a food and beverage management certificate from the Lausanne Hotel School in Switzerland and a post-graduate professional certificate in gastronomy from the Adelaide University in Australia, amongst other qualifications. Manfred was a lecturer at the Hotel School at the then Technikon Witwatersrand as well as in the Faculty of Business Management in the Hotel School of the Technikon Witwatersrand, from which he was promoted to Head of Department in Culinary Studies. Manfred has, in the course of his long career, been awarded many awards and medals.
DR BILL GALLAGHER Dr Bill Gallagher is one of South Africa’s iconic figures when it comes to the food and beverage industry. He has intimate knowledge of the South African hospitality industry and is highly regarded as an expert in this field. He is a certified Master Chef from Westminster College in London, and he has been responsible for the food and beverage development of Tsogo Sun. Billy holds an honorary doctorate in culinary arts from the University of Johnson and Wales Miami USA and was Chairman of the Board at the University of Johannesburg’s School of Tourism and Hospitality. Billy was President of SACA for 20 years and President of the World Association of Chefs Societies (WACS) from 1996 to 2000. Billy is still actively involved in a number of projects including being the Patron and joint convener of the World Chefs Tour Against Hunger in August 2011. 8
HEINZ BRUNNER Since arriving in South Africa from his native Switzerland in 1976 Heinz Brunner has achieved numerous milestones in the hospitality industry. From Executive Chef at the Carlton Hotel, Winford Club and Sandton Holiday Inn to owner of his own catering company GHAM Gourmet, to now consulting to the Hospitality Industry, he has shared great success in all areas of the culinary industry. Internationally, Heinz competed as part of South Africa’s National Culinary Team for many years and is also a WACS-accredited international judge. Heinz is an Honourary Member of WACS and was previously Vice President of WACS.
MANFRED MUELLERS
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CONTACT
DETAILS
PHYSICAL ADDRESS University of Johannesburg School of Tourism & Hospitality Corner of Bunting & Annet Roads, Auckland Park POSTAL ADDRESS PO Box 219305 Melville, 2109
www.saca.co.za
Tel: +27 (0)11 482 7250 Fax: +27 (0)11 482 7260 email: communications@saca.co.za
Company Registration Number 1987/002444/08 Public Benefit Organisation Number PBO 930-008-422 Non-Profit Organisation Number NPO/053/091 SACA is a BBBEE Level 2 Contributor and a SAQA-registered Professional Body
Reflecting South Africa’s Culinary Diversity www.saca.co.za The South African Chefs Association @SA_Chefs
(011) 482 7250 | info@saca.co.za Tsogo Sun Centre for Culinary Excellence UJ School of Tourism & Hospitality, Corner of Bunting and Annet Roads, Auckland Park, 2092