The Managing Principal

Chef Morné Ströh,

F SACA 09147, M CAASA

PRINCIPAL / HEAD OF ACADEMICS & RESEARCH

"In order to facilitate the present quality and challenges of the global culinary sphere, we need to force innovations in training to accelerate our capacity to cope with the exponential growth in the global food industry.  Right here, right now, the time is ripe for SA CHEF TRAINING & INNOVATION ACADEMY to force exactly such visionary change and innovations in culinary training. If we don't, we might as well quit, because then we are doing the wrong things all together.  The industry is not going to stick around and wait for us!" - Chef Morne Stroh -

This is where I, as Principal & Head of Academics, will take the leading role.  More than 20 years in the hospitality sector, with many of those spend as a professional culinary lecturer have taught me this- if we don’t provide exactly what the industry requires from trainee chefs, we might as well stop what we’re doing altogether.

The industry has changed exponentially, and any learner who wishes to embark on a career as a professional chef needs to understand the full extent of what he or she is entering:  a life of sacrifice and long, lonely hours spent away from you family, friends and loved ones. In return for this, you’ll enter a career where the personal fulfilment is often unmatched by any career and where freedom of expression and creativity is an actual job requirement.  The friends you’ll make along the way, the professional acquaintances you’ll befriend, and the global fraternity of chefs you’ll be accepted into, is definitely incomparable!

Nevertheless, to be able to handle your knife safely and economically will not make you a good chef.  This changing, dynamic industry calls for dexterity in a vast array of skills, conviction in knowledge, discipline in character, and diligence in thought.  The industry needs competent, resourceful, committed and highly efficient and adaptable chefs that are both masters at their craft and has the necessary attributes to run a kitchen economically viable and environmentally sustainable. 

This lies at the heart of the Modern Chef.

Are you up for this?

This is NOT a career for all, but for those who ventures to brave the challenges ahead.

Welcome to the Chef’s World!