Setting the Benchmark for South African Chef Schools

Setting the Benchmark for South African Chef Schools

Although the words are used interchangeably, there is a difference between a chef and a cook. While both prepare food, the latter is not necessarily formally trained but the former is typically a graduate of a professional chef school.

More Than A Cook

Usually, a qualified chef works in a comprehensively equipped restaurant kitchen, whereas a cook may be involved in food preparation under the supervision of the professionally trained person, or at home, in an amateur, non-professional cooking role. There might be a few successful chefs who served lengthy apprenticeships only, without the benefit of attending cookery school but they are in the minority.

The Top Academic Option

In today’s fast-paced world of hospitality and fine dining, few have the time and inclination to rely purely on experience gained during a long apprenticeship. In fact, this has now become unnecessary, particularly when reputable, professional chef schools – like the Prue Leith Chefs Academy, the top culinary school in South Africa – are on hand to offer world-class, professional education and training qualifications in the culinary arts within only a few years of enrolling. Upon graduation, virtually all Prue Leith professional graduates are snapped up by the hospitality industry in this country because they have undergone superb classic and modern culinary education and training in both the traditional aspects and the latest, innovative trends.

Professional Culinary Career

Because our Prue Leith school has set the benchmark in formal South African culinary training, our graduates also have the required cooking abilities to assume an entry-level chef’s position immediately after qualifying at their professional art and craft. They are ready to begin a respected, professional culinary career; one which enables them to work anywhere in the world, in any establishment where fine dining and gourmet cuisine are appreciated and enjoyed – which surely is a universal culinary career goal.

School Features That Set Us Apart

• A close association with our esteemed and renowned namesake and patron, Prue Leith CBE.
• Some 20 years at the forefront of South African culinary training.
• A recent investment of R10 500 000 in new, professional kitchen and lecture facilities at our
• Training Kitchen T1 with 20 fully equipped stations, one for each of our trainees who commence their culinary training. During this time, they will create a sound foundation for their career that is to follow.
• Patisserie Kitchen T2 is our school’s dedicated pastry training kitchen, air-conditioned so that our students have the required temperature control to ensure that they can learn the art of patisserie in a professional environment.
• Two state-of-the-art, air-conditioned lecture rooms that feature Wi-Fi and audio and visual suites for lectures on culinary theory, while also serving as exam and special-events venues
• The separate Prue Leith Restaurant Kitchen, divided into three sections (hot, cold, and pastry kitchens), where students in their second Commis semester prepare gourmet cuisine served in the restaurant.

Our on-site student library houses numerous multimedia sources. Here, the students of our chef school can read, research, and find creative inspiration to excel at their passion – a love of all things related to the art and science of professional food preparation.