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PE-Express
Where world-class chefs are born

“IF you are out there, considering being a chef or pastry chef and you want to study, give us a chance.”

Ever since its doors first opened in 2013, the South African Academy of Culinary Arts (SAACA) has been making a difference, both locally and internationally.

With founder and principal, Ralph Gottschalk, at the wheel, and culinary arts lecturer, Erika Grebe, at his side, they are moulding individuals into some of the top chefs and pastry chefs out there. And they are ready to get their hands on the next lot. Enrolment for 2020 is currently open.

They now offer the following:

. A full diploma course in culinary arts over six or seven months;

. A full diploma course in pastry arts over six or seven months;

. A grand diploma which is when students enrol for a diploma in both culinary and pasty arts;

. A certificate in culinary arts (part-time)

. A food safety course.

All courses at SAACA are internationally accredited through Highfield, UK.

“The main aim of going to school is to learn as much as possible in the best possible way. Erika and I bring substantial international experience to the table and we teach them what they need to know,” said Gottschalk. “I want students to go and succeed at the highest possible level. Which career path they end up choosing is up to them, but I want them to have every opportunity.”

And they specialise in success. Many former SAACA students are employed in the five-star sector overseas. Next year will also be the fourth time that SAACA represents South Africa at the Young Chef Olympiad, where earlier this year they won the “The Plate” trophy.

“Not one student has ever come back and said they didn’t make it. They all made it. The priority for us is that they learn, study and succeed... and stay in touch with us. I love for all students to come back and tell us where they are.

The school is not just open to local hopefuls. They have students coming from as far as Kenya in the mix as well.

“I can honestly say Ralph has got the biggest passion to create some of the best chefs there can be. He gives them all the necessary tools and he is constantly involved in their lives,” Grebe said.

At any time, the school has a maximum of 12–14 students learning the fine culinary or pastry arts.

Open day

The South African Academy of Culinary Arts will have an open day for anyone and everyone interested in learning more about the school and what it has to offer. It will take place at 13 Mayfair Avenue, Fernglen, on December 7 at 16:00.

Also keep a sharp eye out for their new website at www.saaca.co.za. For more info contact Ralph at 076 263 2721 or send an e-mail to info@saaca.co.za.

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