Celebrating 21 years of
SA’s Leading Chefs’ Training Academy
The top chefs’ education is on offer in South Africa at Prue Leith Chefs Academy, this country’s leading professional culinary school. Our training focuses on the both theoretical and practical aspects of the science, art, and techniques applicable to food preparation. It is imperative that our students understand and know the requirements of the various programmes of their recognised Prue Leith and accredited City & Guilds examinations.
Likewise, they must also acquire the practical and creative skills, techniques, and confidence to execute everything they have been taught within a professional kitchen environment. Since almost all credible and accredited chefs’ training in the world is based on classic French techniques, our students begin with learning all the salient aspects of this great classic culinary tradition. This shapes their professional foundation as an equally professional chef, irrespective of the type and style of cuisine they are preparing – in any professional restaurant kitchen.
Prue Leith Academy’s Professional Kitchens
Initially, the doors to Prue Leith Chefs Academy opened in 1997, admitting our first group of culinary students to our training centre. In 2014, we completed the final phase of a R10,5-million professional training kitchen and centre refurbishment, the purpose of which was the improvement of our facilities and, by extension, the quality our graduates and new up-and-coming chefs in the South African hospitality industry:
• Training Kitchen T1 – equipped with full AV suite and four big screens, plus 20 state-of-the-art, comprehensively equipped training stations, one for each newly enrolled student.
• Patisserie Kitchen T2 – air-conditioned for professional pastry making; features ten stations and AV capabilities.
• Restaurant Kitchen – serving our renowned Prue Leith Restaurant, this facility is divided into Hot, Cold, and Pastry kitchens, enabling 2nd Commis students to experience professional, hands-on food preparation environments from which to provide gourmet meals to paying restaurant patrons.
• Lecture Rooms – named after Tiny Barnetson and used for lectures, theoretical instruction, exams, and special events, our two air-conditioned lecture rooms are spacious and feature the latest AV functionality and Wi-Fi connectivity.
• Library – students’ access to additional multimedia educational and inspirational reading and research, to investigate and keep up with the latest culinary trends and news.
• Full Generator Backup – all kitchens, lecture rooms, and facilities are linked to our generator backup system. Everything and everyone operate as normal in the event of power outages.
The Best of the Best
At the launch of the revamped facilities and in the company of one of our founding members, Tiny Barnetson – after whom our culinary centre is named – our patron, Prue Leith CBE, stated that our academy’s teaching kitchens are as good as the best in Europe and that the great atmosphere of dedication and enjoyment has not changed. South African chef, restauranteur, and presenter of local foodie TV programmes, Bertus Basson, said that our new facilities make our academy the best-equipped training facility in the country.
As exceptionally knowledgeable culinary experts, Prue and Bertus know and recognise chefs’ training programmes, facilities, and academies of excellence. If you require the world-class culinary education from South Africa’s top culinary school, we suggest that you strongly consider enrolling at Prue Leith Chefs Academy for your training.