About SAACA
 
Ralph Gottschalk
Founder

Born in Hannover, Germany, my career started when I was 15 years old.

In 2013, and after 2 apprenticeships as a chef and pastry chef, and my experience in world class hotels and resorts with world renowned hotel chains on 4 continents, I fulfilled my dream.

SAACA, The South African Academy of Culinary Arts, a place where I can pass on my vision, passion and knowledge and where I can guide young aspiring chefs in the right direction,

 
Our Programs,
Teaching Methods &
International
Internships

Our curriculum is designed in such a way that we can concentrate on the most important part of your study, the practical part.

One day a week will be theoretical training and the rest of the week with be intensive, hands on training.

With groups not bigger than 12, we provide interactive and more efficient training sessions. These sessions allow students to reach the highest standards expected by the culinary world.

Part of your training includes 2 internships. One will be in South Africa and for the second one we will offer you a once in a lifetime opportunity to travel overseas to a select 5 star international hotel.

It may be the beginning of an international career. We have had students who have been offered full time contracts during their internships and who are now permanently employed overseas.

 
Flexible Education
& Learning System

At SAACA, with the help of the hotel and restaurant industry, we have designed a flexible and practical education system for students who aspire to become professional chefs and for practicing professionals who wish to get a formal qualification and or strengthen their skills.

 
Worldwide Professional
Network

During the past 25 years I have met many professionals which today I can call my friends and professional contacts.

I travel 3-4 times a year within the Middle east or Asia, consulting for Switzerland’s number 1 chocolate, Chocolate Frey, or as a private consultant assisting in hotel openings, training workshops for hotels and or groups.
This allows me to keep in contact with these people and to stay up to date with what is happening around the world culinary wise.

 
Our Accreditation
Your Accreditation

The most important outcome of your study will be the fact that you receive an accreditation that will be internationally recognized. 

An accreditation that is internationally accepted and that together with a reference from SAACA, will enable you to find employment. 

As a student of SAACA you will receive a diploma issued by City & Guilds International 


 
 
 
 

To produce high quality food, pastries, confections and breads, you will need training, skills, and, just as importantly, e
xceptional raw ingredients and equipment. Students of SAACA only use the best.

We would like to thank all our sponsors for the continued support.

 
 
 
 
 
 
Ralph Gottschalk
Chef & Owner of SAACA
Kevin Gouws
Chef