Lorraine Meaney (Executive Chef Prue Leith Group)

I am a firm believer in high standards and respect for the classics. I have an unusual energy to enforce these ethics in young chefs hoping they will see the value in them.

Adele Stiehler (Head Chef / HOD Cold Kitchen)

I am fascinated by food - by the pleasure that different tastes give to the intricacies and history that every ingredient brings to the table. To me one of the most important aspects of cooking that young chefs need to learn is respect and an understanding for the ingredients they work with.

Debby van Wyk (HOD Pastry)

After ten years in the industry I found I enjoyed the teaching aspect of being a chef, the apprentice & mentor relationship more rewarding then producing a fabulous dessert.

Amalia Boshoff (Restaurant Manager / HOD Service)

Ask a lot of questions. Be proud of being part of SA’s top Chefs School. Be motivated and enthusiastic. Be passionate. Be creative. Be fabulously individual.

Maria Radcliffe (Head of Chefs Studio)

The food industry in South Africa at the moment is such a vibrant interesting industry to be in. Spending my time with like minded people, sharing knowledge is a perfect way to spend a working day.