Capsicum Culinary Studio is delighted to announce that Candice Adams, the school’s Academic Operations Manager, has been appointed to the Board of Directors of The South African Chef’s Association for the year 2021/2022.

Candice Adams

Says Capsicum MD Renee Hill: “We could not be more proud and thrilled for Candice on her appointment to the board and we are certain that she will use her vast knowledge, skills and experience for the benefit of the South African Chefs Association and be an enormous asset to the board in the upcoming year.”

Adds Adams: “I am very humbled to have been elected onto the board. I have always admired the work done by SA Chefs and will continue to commit my efforts to the best of my ability in representing the interests of chefs, cooks and caterers at all levels.”

Adams says she will use her 12 month tenure to contribute toward the focus on the upliftment of young chefs and female empowerment.

In his welcome letter to all the 2021/22 board members Committee chairperson, Chef Philippe Frydman said he was pleased with some of the transformations happening in the board, including having more women as part of the decision-making process. Frydman also said he looked forward to a year of progress and success.

The other nine board members include: James Khoza (President), Lesley Jacobs, Jocelyn Meyers-Adams, Adrian Vigus-Brown, Allister Esau, Coo Pillay, Linah Maruping, Tommie Hurter and Warren Frantz.

The South African Chef’s Association is a non-profit industry body, founded more than 47 years ago, that represents the interests of chefs, cooks and caterers at all levels, with a focus on skills development, the celebration of culinary professionals and transforming the industry.

To date it has over 9 600 members who can be found in every type of catering field, including hotel company directors, restaurateurs, chefs, cooks, culinary educators, apprentices and trainees.

Candice Adams

About Capsicum Culinary Studio

Capsicum Culinary Studio, part of the ADvTECH Group, is the largest chef school of its kind in South Africa with six campuses throughout the country. In the 16 years since it was first established, Capsicum Culinary Studio has produced more than 5 000 alumni who are now working all over the world and who have established themselves as leaders within various markets. Employers range from boutique establishments to large multi-national hotels and resorts. Others have taken the entrepreneurial route and established their own hospitality-inspired businesses and consultancies. Capsicum has branches in Boksburg, Cape Town, Durban, Johannesburg, Port Elizabeth and Pretoria which collectively maintain a 95% pass rate. It also has more local and international accreditations and associations than most chef training institutes in the country. Visit: www.capsicumcooking.com