South African Culinary Arts School

One of South Africa’s finest culinary exports was a lady by the name of Prue Leith. Prue was born and raised in Cape Town, and after completing her education emigrated to London. There she created a Michelin star quality empire that included a culinary arts school, a restaurant and a catering company. Before selling the business in 1995, Prue was awarded the OBE for her services to Britain’s catering industry. A South African culinary arts school bearing her name was founded in 1997 at the instigation of two Johannesburg businessmen, Tiny Barnetson and Graham Ledger. These two gentlemen founded the Prue Leith College of Wine and Food after identifying a shortage in the South African catering industry. The college is now renamed the Prue Leith Chefs’ Academy.

The shortage identified was that of well-motivated, well-trained and expert catering staff. This South African culinary arts school’s aim was and is to train professional culinary staff for this market – that is to say South Africa’s hotels, restaurants and game lodges. Students who attend the school are taught the importance of service at table and to understand and appreciate good wine. Graduates from the college are expected to be at the top of their profession within a very few years of graduation. The Prue Leith Chefs’ Academy is frequently appraised as being the finest culinary arts school in South Africa by many of the country’s leading chefs and culinary experts. It is the only culinary arts school in South Africa to have its very own restaurant on site. The restaurant is staffed 100% by students under the supervision of a restaurant manager and has been awarded the Blazon by the Chaîne Des Rôtisseurs. Prue Leith’s restaurant is rated among the top hundred of South African restaurants.

Students may be chosen to attend South Africa’s premier culinary arts school after they have completed their Matric (they must have a standard grade pass) and have reached eighteen years of age. The Diploma course starts in January and July of each year and consists of three six-month semesters. All students are expected to acquire the following equipment on arrival at the college:

  • Two college chef’s uniforms
  • A set of college cook’s knives
  • Basic cake icing equipment
  • A bottle opener (specified by the college)
  • The Prue Leith Cookery Bible
  • Various text books
  • A calculator

As part of their practical experience, students spend periods of eight weeks during the second and third semesters at selected five star culinary establishments across South Africa and as far away as the European Union. At these lodges, restaurants and hotels students are exposed to the realities and responsibilities of the actual workplace. Many of the students leave such a good impression that they are offered permanent positions at these establishments once they have graduated from the culinary arts school. The Prue Leith group has recently added Prue Leith Placements to the companies under its umbrella, and this further adds to the chances of having all Diploma graduates placed in good jobs on graduation. An application form for this excellent South African culinary arts school may be found on our website.