Letitia Prinsloo

Background

About Letitia Prinsloo

After graduating from UP with B Ed Home Economics, ICA principal, Letitia Prinsloo, completed the Advanced Cordon Bleu Diploma (cum laude), clinching the Bollinger Award as top student. Her gastronomic career included training with the famed Roger Vergé in France – adding the coveted Diploma Ecole Cuisine du Soleil to her name. In 2004, Letitia received the Old Mutual Small Business of the Year Award and was presented with the International Association of Culinary Professionals (IACP) Award of Excellence in 2007. The ICA has emerged as the lead-ing and preferred source for qualified, industry-ready chefs and food professionals. Today the Institute of Culinary Arts is famous in culinary circles - locally and abroad - for its world class facilities and training ethos."The highlight of being the principal of the ICA is that it is extremely satisfying to see how students develop into successful chefs. To share in their achievements, the acknowledgements and recognition they receive, not only locally, but also abroad. During the past 5 years, almost 20 ICA-trained chefs have appeared on SA's Best Restaurants lists. The biggest challenge is to never settle for second best. It is my responsibility to give students a fundamentally classic foundation, but also keep up with modern developments and trends, to enable students to compete in the international arena. It's important to balance art and science to achieve ultimate results. The ICA operates on a lecturer-to-student ratio of 1-to-8. This ensures that students receive individual attention and tutoring at all times. As the principla, being a judge of two of the world's largest international culinary competitions, ensures that the ICA stays on top of the newest global culinary developments. This invaluable knowledge and exposure feeds back through the lecturers to the students. It is a well known fact that cheffing is a lifestyle, not a career. In encompasses your whole being."