ICA CHEF SCHOOL - Key Persons
Job Titles:
- Owner of Food Development Services
- Product Development
Ankia Venter is the owner of Food Development Services, a food product development and training consultancy. Her 15 years' industry experience includes work for major South African and international food retailers and their suppliers, food service institutions and local restaurants for which she successfully manages product development, production and technical projects.
Job Titles:
- Administration Coordinator
Job Titles:
- General Manager of Jordan Wine Estate
- Professional Wine Studies
Jacques Steyn is the General Manager of Jordan Wine Estate in Stellenbosch. He is responsible for marketing and operating a fully-fledged wine business along with a very successful agri-tourism component which involves Jordan Restaurant, Jordan Bakery as well as the Jordan Luxury Suites. He is deeply passionate and invested in wine and hospitality after finding it through his love for all things culinary. Following his studies at the ICA, he worked in world-class establishments and served as a panel judge on numerous premium local wine competitions during the last five years. Jacques qualified as Cape Wine Master in 2016 and shares his knowledge and passion in professional wine studies with ICA students.
Job Titles:
- Director
- Financial Director
Having graduated from the University of Pretoria (BSc Q. S.), Kobus followed a career as a highly successful quantity surveyor and project manager. As the ICA was established by Kobus and Letitia in the beautiful Stellenbosh Winelands, Kobus brought his many talents to the school and serves as the ICA's Financial Director. The Old Mutual Small Business of the Year award that the ICA received is proud testimony to his exceptional business skills and knowledge. A connoisseur of all things food and wine led Kobus to obtain a Diploma from the Cape Wine Academy and for many years he was co-owner of the ICA's L'Olive Restaurant (Apprentice @ ICA) in Stellenbosch, once again taking care of all the financial affairs. Kobus also served as vice Argentier for the Chaîne des Rôtisseurs Bailiage du Cap and belongs to the International Wine and Food Society.
Letitia Prinsloo embarked on her culinary career after obtaining her B. Ed Home Economics degree at the University of Pretoria, continuing her studies with an Advanced Cordon Bleu Diploma (cum laude), clinching the Bollinger Award as top student. Her gastronomic career included training with Roger Vergé in Mougins, France, where she added the coveted Diploma Ecole Cuisine du Soleil to her name. Under her expert leadership, the ICA has emerged as the leading and preferred source of tuition for internationally qualified, industry-ready chefs and food professionals. Letitia serves as honorary member of the Chaîne des Rôtisseurs and has acted alongside prominent professionals as judge for various esteemed local and international culinary competitions. She is also the former owner of the Blazon-awarded La Maison restaurant in Pretoria. Letitia is the driving force behind the world-class operating standards synonymous with the ICA. In 2017 Letitia was honoured with the Eat Out Lifetime Achievement Award, emphasizing her life-long dedication to culinary training excellence.
Léta du Toit's qualifications include an International City & Guilds Diploma in Professional Cooking & P tisserie and an ICA Diploma in Culinary Arts & P tisserie. After graduating from the ICA, Léta continued her culinary studies and obtained a Lindt Chocolate Studio Certificate in Chocolate and Confectionary. Her extensive industry experience overseas and broad culinary knowledge leads her to excel as ICA Lecturer in Beverage and Professional Wine Studies. Léta is also the primary skills development facilitator and lecturer at the ICA's sister-campus, Stellemploy, in Stellenbosch.
Job Titles:
- Academic Administrator & Student Relations
Merizle Mitrovich graduated with a National Diploma in Food Service Management from Granger Bay Hotel School in 1995. She continued her studies in the culinary arts with additional Baking and Confectionary training at the Culinary Institute of America (CIA) in Hyde Park, New York and strives for continuous education and personal development through ongoing courses and culinary visits. Merizle's vast industry experience and strive for excellence is well recognized as she is responsible for the revision and improvement of the City & Guilds International curriculum for Culinary Arts & P tisserie. In her capacity as External P tisserie Examinator, also for City & Guilds, she ensures the upkeep of curricular standards globally. In 2017, Merizle received a City & Guilds Medal for Excellence. She serves as ICA Head of Faculty.
Pierre graduated from the Institute of Culinary Arts (ICA) in 2006 with an International Diploma and has served in the hospitality industry for almost 15 years. After intensive training at the ICA which included industry placements at various top-rated restaurants, Pierre decided to spread his wings further north on the African continent as Group Executive Chef for the Relaîs & Ch teau Great Plains Conservation group in Zimbabwe, Kenya and Botswana. Married to fellow ICA alumni, Antoinette van Zyl, the couple returned to Stellenbosch with an eagerness to educate, taking hands with the ICA in the exciting challenge of training top chef students.