LETICIA PRINSLOO
Founder and Principal
Institute of Culinary Arts, Stellenbosch



Ten years ago a lifelong dream came true for Leticia Prinsloo when she opened the Stellenbosch based Institute of Culinary Arts (ICA), now recognized as a leading chef training facility in South Africa.

The goal: To cultivate a generation of world class chefs to enrich the food world with their inspired approach and culinary vitality, trained to challenge conformity by pushing boundaries, bringing with them excitement and a fresh approach to the world of food. ICA won Leticia the coveted 2004 Small Business of the Year competition held by Old Mutual, Business partners, Unisa, the AHI and Sake Rapport. Leticia was recently appointed Bailli for the Chaine des Rotisseurs’ Cape Chapter.

”Cheffing is the ultimate combination of science and art. The science is needed to combine ingredients within given principles. The artistic interpretation gives room for play and creativity - always expressing the individual’s own style, passion and insight,” says Leticia.

Under Letitia’s gifted leadership the ICA has emerged as the leading and preferred source for qualified industry ready chefs and food professionals. Today the Institute of Culinary Arts, surrounded by natural splendour and verdant vineyards is famous in culinary circles – here and abroad - for its world class facilities and training ethos.

The golden thread through any of ICA’s courses is an uncompromising commitment to quality culinary training by providing an intense, extremely diverse foundation in Classical French Cuisine with modern day trends and applications. This forms the foundation on which the young chef can build a personal style and distinctive signature, “where every dish becomes an expression of one’s passion for food, an opportunity to delight the diner, and to create memorable moments through flavours, textures, aromas and taste experiences.”

Together with her team of dedicated teaching professionals and husband Kobus as business partner, Letitia established not only the country’s largest cooking school, but also received recognition for her business acumen when ICA won the coveted 2004 Small Business of the Year competition held by Old Mutual, Business Partners, Unisa, the AHI and Sake Rapport. This recognition by the business sector is significant to the food industry as a whole, as it signals the importance of the culinary industry in the country’s economy.

Letitia was recently appointed as Bailli for the Chaîne des Rôtisseurs’ Cape Chapter. As Bailli she is committed especially to the nurturing and development of young culinary professionals, including the Chaîne des Rôtisseurs Young Chefs Competition, of which she has hosted both regional and international finals.

She believes that life is a continuous learning experience. After graduating from the University of Pretoria with B Ed Home Economics, she received a Wine Certificate from the Cape Wine Academy. She also completed a Gourmet Certificate Cordon Bleu, followed up by the Advanced Cordon Bleu Diploma (cum laude), clinching the Bollinger Award as top student.

Another highlight in her gastronomic career included her training with the famed Roger Vergé, Mougin, France – adding the coveted Diploma Ecole Cuisine du Soleil to her name.

She also further honed her gastronomic passion at the Dairy Control Board and the Potato Board, then making the first entrepeneurial leap by starting a catering business with mostly ambassadors as clients. She opened the highly acclaimed La Maison restaurant and guest house in Pretoria, reaping international accolades, including a Chaîne des Rôtisseurs blazon.

Letitia actively promotes the interest of the culinary world through her involvement, not only the Chaine des Rotisseurs, but also as a member of the International Wine and Food Society, the International Association of Culinary Professionals (IACP), Slow Food, and the South African Chefs Association.