CTIA stays abreast of industry requirements and the demands that are placed on new employees, which means that we know what young, aspirant chefs need to succeed in the ever-expanding global hospitality environment. CTIA’s four state-of-the-art campuses are fully equipped with training kitchens, administration offices, a student relaxation area, secure parking and free Wi-Fi.
The school’s flagship campus is situated in Centurion, between the main cities of Pretoria and Johannesburg. It houses the school’s head office and has three large training kitchens, as well as three theory lecture rooms. The campus is situated close to the Gautrain Station which makes it accessible from all surrounding areas. For students coming from afar or abroad, there are plenty of student accommodation options close to the campus. Also known as the Jacaranda City, South Africa’s capital city is prettiest during the spring months – when the purple-blossomed jacaranda trees are in full splendour.
‘When starting out its easy to forget how challenging this career path is, stay focused and surround yourself with everything that is food-related. It is a lifestyle and you must live it to the fullest to experience the true value of being a chef. It’s the start of the rest of your life!’
‘Stay encouraged, because your steps are ordered, you are right on schedule to your destiny, if you would just stay focused. The delays, the detour, the disappointments – this is all but God’s plan to make you into who your destiny desires of you to become.
Always keep doing the right thing throughout your journey, you will soon come into your season, a time of harvest.’
‘The love of food is understandable but the love of understanding what makes food is more complicated and intimate. My drive to waking up as a chef every day is wanting to know more about ingredients I have never worked with or a different preparation method. This then leads us to a quote that says ‘as a chef you can learn every day.’
‘Being a first year student is one of the biggest challenges the world will throw at you, my piece of advice is to never let the weight of the world sit on your shoulders. I solemnly believe in staying true to yourself, you might be faced with other students’ natural talents that make them excel and others might not. We are all human and perfection to us is key, however knowledge and making yourself indispensable is what I believe in.’
‘Never let the fear of striking out keep you from playing the game. These are the words that I live by, as it has a vast meaning for anything that you might need to accomplish in life. If I’m being honest I never imagined myself becoming a Chef at all and my career goal was something much different. But everything changed when I got pushed into a competition that I had no intention of winning, but instead, my only intent was just helping a friend. After that competition doors opened for me and well… here I am. Like they say some people choose the industry and others get chosen by the industry.’
‘Stop thinking that YOU know everything and learn as much as you can from everyone you can. It will help a lot later.’
‘Endure – it gets easier; Travel it will give you perspective and humble you. If you want to be a chef, master menu planning, costing and people relations.’
‘It’s not about passion. Passion is something that we tend to over emphasise, that we certainly place too much importance on. Passion surges and declines. To me its about desire. If you have constant, unwavering desire to be a Chef, then you will be a great one.’
‘I believe that a strong passion and an extreme desire to be the best is one of the most infectious emotions that one can share with the world; which I believe in-turn has the ability to inspire others to not only be “good chefs”, but to become “great chefs”, because the difference between being a good chef and a great chef lies in one’s desire to simply “be better” than any expectations that the outside world has set for you.’
The Western Cape campus can be found in the buzzing student town of Stellenbosch. Located in the heart of the Stellenbosch winelands, the campus boasts two modern practical kitchens and two theory classrooms. A picturesque town known for great food and wine, Stellenbosch is also rich in history. The town is small enough that the entire centre can easily be covered on foot, making commuting in the student hub easy and accessible. For students coming from afar or abroad, there are plenty of student accommodation options close to the campus.
‘Don’t be scared to try new things, don’t always play it safe, experiment and make mistakes and ask lots of questions, there is never a stupid question.’
‘Have you heard the term “we are what we eat.” My philosophy is that any Chef can cook a good meal, any Chef can follow a well known established recipe and cook it to perfection. The real question we have to ask is, how many chefs create? Create new flavours, new cooking techniques?
There is a reason Chefs call it their “signature dish.” It means they have created something so special and brand new and put their whole personality in to a dish. Chefs who managaes to do just that are artists, which leads me to the most important rule I live by; Eating is a necessity, but cooking is an art.’
‘Well since I can remember I was always the different individual amongst my family and peers, I accepted this as an opportunity to pave my own path, instead of following the larger crowd. There are few things in life that connects us all as humans, one of them is food and I enjoy connecting with others through food.’
Our Durban campus is located in the suburb of Morningside. With its long stretches of sandy beaches, balmy air and the warm Indian ocean, Durban is popular among outdoor enthusiasts who enjoy its all-year temperate climate. The Durban campus is situated close to the hustle and bustle of the city centre, where public transport is readily available at all times. This campus has two training kitchens and three theory lecture room. For students coming from afar or abroad, there are plenty of student accommodation options close to the campus.
‘This is what excites me about cooking, the bond that we make over a humble dish or an attractive, molecular gastronomical dish that will never leave a person’s mind. This is what motivated me to start this career. It took a while and many obstacles to get where I want to be, but the negatives just made me want to learn this art more and more. When your passion is a calling and is what you were supposed to do for the rest of your life, you can never find fulfilment in any other career. When I close my eyes and try and imagine being anything else if I could, I cannot get further than the kitchen and my students learning from me and me learning from them. I am at home in my element.’
‘I’ve always had this quote in my head – “this too shall pass.” I live by it in my personal and professional life. Because just when you think you can’t make it, there will be a light at the end of the tunnel, and you succeed at what you are doing. Just stick it out and never quit, it will get better!’
‘Having a stepdad as a Chef, I have been around food my whole life. The flavour combinations, texture and colour caught my interest. What I love most is plating. My advise to students: Strive to be better than yesterday.’
‘I have been cooking since I was a child as my dad is partially blind and therefore cannot read recipes, and so I would always help him in the kitchen. I did work experience in grade 12 at a little Italian restaurant and fell in love with cheffing.‘
In South Africa, our footprint continues to increase, and we are scaling up our presence and this time it is in the charming town of Mbombela, formerly Nelspruit and the capital of Mpumalanga. It’s a gateway to the Kruger National Park, home to elephants, zebras, rhinos and other wildlife – naturally a great tourist attraction. The CTIA Nelspruit campus – our newest – has 2 modern training kitchens and 2 theory lecture rooms. For students coming from afar or abroad, there are plenty of student accommodation options close to the campus.
‘Life is like a little tree, the more water, fertiliser and love you give it, the better it will grow. Knowledge is the fertiliser in your life, and it will help you grow to your fullest potential.‘
CTIA does not offer accommodation on the premises, but we are able to assist students in finding nearby accommodation for the duration of their chosen programme. CTIA has agreements with several establishments offering accommodation exclusively to our students.
Please note that student accommodation is limited due to the high demand, and you will need to apply well in advance. Once accommodation has been confirmed, all payment and related arrangements are between the student/guarantor/financier and the establishment; and not CTIA. Please speak to your career consultant if you intend to make use of student accommodation.
Chefs Training & Innovation Academy (Pty) Ltd
Bank: Standard Bank
Account number: 410 270 156
Branch code: 012 645
SWIFT code: SBZAZAJJ
Reference: Student name/number