Aspiring chefs' ticket to the world
IT HAS been a dizzying year for Bay-based internationally trained chef and cooking instructor Ralph Gottschalk.
The German-born chef who, with his wife Cherilyn, founded the South African Academy of Culinary Arts (Saaca) last year, is busy with enrolments for 2015-16, with the next one-year courses kicking off at the end of February.
"The school is only in its second year of operation but we've had great results. Ninety percent of our students found employment within a week of qualifying," Gottschalk said. "And one, Coalin Finn, has signed a contract to work for Gordon Ramsay at the Savoy in London from next month."
Ralph and Cherilyn are also known in the Bay for The Pastryworks, their stores and popular cooking classes in Fernglen and Walmer.
Gottschalk has for the last four years been the consultant for Chocolate Frey in Switzerland, travelling the world to do training and demos for them.
"I've just got back from Oman and Dubai, and am off to Thailand and India in a few weeks' time. And next year I'll be visiting the world's most exclusive chocolatier school in Paris."
Chocolate Frey is a Saaca sponsor, enabling Gottschalk's students to work with high-quality couverture and equipment. The brand is now also available in South African supermarkets.
Gottschalk was the executive chef at the Sao Paulo Stadium for the Fifa World Cup in Brazil in June, where he catered for the likes of Fifa president Sepp Blatter and Brazilian soccer legend Pele.
He's already secured his spot for the Confederation Cup and 2018 World Cup in Russia. "On top of that I'll be able to bring five of my students along," he said.
Student chefs have cooked up a storm all year, with several having interned at overseas hotels, which Saaca arranged for them. "Our current students are excited as some are off to Dubai for two months."
Gottschalk has relationships with several international hotel chains and is in talks with the Marriott and Ritz-Carlton hotels for student placements. "I am also working on a group of super-sized hotels in Macau to come on board."
Saaca offers City & Guilds accredited diplomas in culinary and pastry arts. "Students can do both courses simultaneously, giving them a better chance of employment. We designed our own curriculum, considering what future chefs must know to succeed internationally and not just to pass a test," Gottschalk, who conducts the training alongside chef Kevin Gouws, said.
The school has three open evenings for prospective students coming up while The Pastryworks is offering year-end cooking events for companies, so their staff can have some fun in the kitchen. Louise Liebenberg
