South African Chefs Association
Annual Report 2012
Covering the period 1 March 2011 to 28 February 2012
Celebrating and supporting South Africa’s culinary
profession since 1974…
South African Chefs Association
Annual Report 2012
Reflecting South Africa’s Culinary Diversity
SACA
Annual Report
CONTENTS
Foreword...................................................................... 3
About the South African Chefs Association..................4
Board of Directors........................................................8
Honourary Life Presidents........................................... 11
President’s Report........................................................12
General Manager’s Report...........................................
13
National Overview........................................................
14
Patrons, Sponsors and Partners.................................. 15
Memberships.....................................................................
21
World Association of Chefs Societies..........................
27
Tsogo Sun Centre for Culinary Excellence...................29
National Youth Chefs Training Programme................... 33
South African Qualifications Authority..........................37
Events..........................................................................39
Communications..........................................................
43
Culinary Team South Africa..........................................
45
World Chefs Tour Against Hunger.................................
49
Regional Committees...................................................53
Audited Financial Statements.......................................
61
Contact Details.............................................................73
2
SACA Annual Report 2012
2012
FOREWORD
PROMOTING THE ART AND SCIENCE OF
COOKERY IN SOUTH AFRICA
The South African Chefs Association (SACA) has developed and grown significantly in the last few years, having
evolved into an organisation that comprises the leadership, presence and expertise required to promote the art and
science of cookery in South Africa.
Under the leadership of President Stephen Billingham, and the current board of directors, SACA has raised its profile
and made a substantial contribution to the development of the industry across the country.
By electing leaders in the hospitality industry to the board, SACA has extended its reach and impact. The
association has forged strong relationships with the National Department of Tourism (NDT), Federated Hotel
Association of South Africa (FEDHASA) and other organisations that represent the South African government and
the broader hospitality industry.
The year in review has seen SACA implement a range of effective, far-reaching projects and initiatives. With the
association’s rich history, it believes that it has a story to tell; one of lessons learned, challenges overcome
and successes achieved.
This report is SACA’s first annual report representing the association’s performance for the twelve months ended 28
February 2012. It is a reflection of the growth of the association as it transforms into a business-focused entity.
It showcases the regional committees, key projects and divisions within SACA and their activities as well as the impact
that SACA as a whole has had on members of the association and the broader hospitality industry.
SACA Annual Report 2012
3
About the
South African Chefs Association
Celebrating Culinary Diversity
Founded in 1974, SACA has grown from a small group of
determined chefs to a professional culinary association
that now has approximately 6 000 members and seven
regional branches throughout the country.
SACA promotes the art and science of cookery through
the transference of skills and the sharing of knowledge.
It is recognised as the authority on all things culinary in
South Africa.
SACA members include catering and hotel company
directors, restaurateurs, chefs, cooks, culinary
educators, apprentices and trainees who can be found
in every type of catering activity – from staff restaurants
to fine dining. SACA is also a member of the World
Association of Chefs Societies (WACS), represented
internationally on the WACS board by three members.
Constantly striving to enhance the skills of chefs, SACA
initiated and manages the Tsogo Sun Centre for Culinary
Excellence in partnership with the University of
Johannesburg’s School of Tourism and Hospitality, as
well as the National Youth Chefs Training Programme
in partnership with the National Department of
Tourism, which trains 800 previously disadvantaged
chefs annually from certificate through to advanced
diploma level.
Also under the SACA banner is Culinary Team South
Africa that consists of seven junior members and 12
senior members, who participated in the IKA
Culinary Olympics 2012 in Erfurt Germany. The team
were previously ranked 10th in the world after winning a
bevy of medals in Culinary World Cup Luxembourg.
The philosophy of SACA is to provide tools to improve
the standard of the culinary industry in South Africa and
beyond. Through international food promotions,
competitions, workshops, educational conferences and
other learning experiences, SACA strives to have a
significant positive impact on chefs’ careers.
PRESENCE MAP
Reflecting SACA’s Reach
Members
EASTERN CAPE
FREE STATE
LIMPOPO
GARDEN ROUTE
GAUTENG
GAUTENG
MPUMALANGA
KWAZULU-NATAL
NORTH WEST
LIMPOPO
FREE STATE
MPUMALANGA
KWAZULU-NATAL
NORTH WEST
NORTHERN CAPE
WESTERN CAPE
NORTHERN CAPE
EASTERN CAPE
43 - Africa
WESTERN CAPE
4
SACA Annual Report 2012
GARDEN ROUTE
24 - International
ABOUT SACA
Mission, Vision and Values
SACA’s vision is to reflect culinary diversity and promote the
art and science of cookery in South Africa. SACA’s mission
and core purpose is to set and maintain the highest level
of culinary excellence, food standards and professionalism
throughout South Africa’s hospitality industry.
We accomplish these goals through the transfer of
knowledge, dedication and commitment towards the
development of skills and the upliftment of individuals, our
members… the South African Chef.
4,039
members in February 2011
5,837
members in February 2012
Membership
SACA’s values express the manner in which the
association and its stakeholders manage relationships
with each other and handle customers, suppliers and third
parties. All of SACA’s actions and decisions, whether they
are carried out by SACA members, staff, consultants and
business partners, or its other stakeholders, must be
informed by and in compliance with its values.
It is important to improve our membership policy
to strengthen the support from members, and to look
at creative ways of addressing some of the
key challenges within our membership
make-up - particularly our large Junior Membership
numbers, made up of students. The membership
drop-off at this level continues to be high and we are
presently looking at ways to address this issue.
SACA’s key values are:
Staffing structures
• Integrity and honesty
• Trust and respect
• Open communication
• Fairness and equity
• Loyalty and commitment
• Reliability and supportiveness
• Leadership by example
• Development of skills through education
• Innovation and transparency
• Equal opportunity for all members
Strategic objectives
Hospitality representation
As a large representative body, the association
represents its members in all important organisations and
associations that operate within the hospitality industry.
In many cases these relationships were in place
previously, but needed to be formalised. In the year under
review relationships were formalised with institutions
such as the Federated Hotel Association of South Africa
(FEDHASA), SA Tourism, the National Department of
Tourism (NDT), Departments of Foreign Affairs, Labour,
Trade and Industry, the SETA representing the industry
(CATHSSETA), City & Guilds, and many others.
As the association has grown from just three support staff
to a level that ensures we carry out our mandate from our
members, the creation of staffing structures and means
to finance the increased cost of employees has become
critically important.
Appropriate staffing structures have been introduced and
the long term economic sustainability of the organisation
has and continues to be a focus for the organisation
in order to ensure that it is capable of sustaining its
employee base.
Education and training
It was clear that one of the urgent needs from the
members was to ensure that SACA plays a pivotal role
in the educational landscape affecting chefs in South
Africa. It is generally felt that this landscape is fragmented.
In response to this need, SACA influences the creation
of standards of quality among the various bodies and
curriculum for the good of the industry.
Events
From 2011, SACA began to have a stake in all major
food events around the country. This served as an
ideal opportunity to raise the profile of the association,
showcase its members and ensure a standardisation of
judging criteria in line with the World Association of Chefs
(WACS) guidelines.
CORPORATE GOVERNANCE
As SACA grew from a small body with few members and
support staff into a larger organisation, the application
of clear corporate governance guidelines became
increasingly critical for the association to be an effective
role player within the industry.
These guidelines have been applied and cover such
areas as finance, audit, remuneration, ethics policy,
competitions policy, stakeholder relations and legal,
administrative structures.
SACA Annual Report 2012
5
ABOUT SACA
Structure
In 2009, with the election of a new President, Stephen
Billingham, SACA took the opportunity to update its
by-laws and constitution in line with the King Code on
Corporate Governance and the needs of the members.
The term of the President was limited to two terms
of four years each, and the Directors to two terms of
two years each. It is important to note that both the
President and the Directors act in a voluntary capacity
and are not paid officers of the association.
The level of General Manager (GM) was strengthened
and clear support departments such us Finance,
Events, Communication, Membership and Training
were created. The offices were also updated in terms of
Information Technology (IT), workstations and signage.
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SACA Annual Report 2012
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SACA Annual Report 2012
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SACA’s Board of Directors
Stephen Billingham
Stephen’s career began in Nottingham, England where he obtained
his O levels in Food and Nutrition. Following this he completed catering
college where he received distinctions in Culinary Arts through City &
Guilds. His working career took him from London to Manchester and
lastly sunny South Africa. Stephen has numerous qualifications from
City & Guilds (UK). He has extensive experience in top international
and national hotels, including the InterContinental Sandton Sun and
Towers. Stephen is the owner and Managing Director of HTA School
of Culinary Art, he sits on the board of The Capital Hotel School in
Pretoria and is currently the President of SACA.
Allister Esau
Allister is the Group Executive Chef, Events and Catering Training
Coordinator for Bosasa and General Manager of Mogale Business
Park. He is qualified in professional cookery and has 16 years of
experience working in the hospitality industry. Allister started his career
in the United Kingdom and returned to South Africa to work for the
Protea Hotel Group. He later started his chef consulting company and
had the opportunity to train and work with hospital groups, restaurants
and hotels across South Africa, preparing him for his roles within
Bosasa and Mogale Business Park. Allister is currently the Vice
President of SACA.
Jodi-Ann Pearton
Jodi-Ann is a passionate and driven individual who owns The Food
Design Agency, a business focused on product, recipe and menu
development as well as food styling and inspirational upliftment.
Jodi-Ann has won almost every culinary competition in South Africa,
including the coveted Unilever Food Solutions By Invitation Only and
Sunday Times Chef of the Year titles. She has also competed abroad
in various competitions winning many gold medals. Jodi-Ann believes
that every dream that an individual dreams can come true and that if it
does not hurt to achieve it, it is not worth it.
Henrik Jonsson
A truly global chef, Henrik studied in Greece at the Alpine Centre
in Glyfada before gaining work experience in Athens, Dubai, Kuala
Lumpur and California, to name just a few cities where he has worked.
Henrik worked in the UK as Brasserie Head Chef at Sopwell House
Hotel in St Albans before he relocated to South Africa to become
Chef Lecturer at Prue Leith Chefs Academy in Centurion and then
Manager and Head Chef of Vibe Catering in Centurion. Henrik was the
Executive Opening Chef at Veligandu Resort in the Maldives, before
returning to South African to become Head Chef at 10 Bompas Hotel in
Dunkeld, Johannesburg. Henrik is currently Head Chef at University of
Johannesburg’s School of Tourism and Hospitality.
Nicholas Froneman
Nicholas obtained a Diploma in Professional Cookery from Technikon
Witwatersrand before doing his in-service training with Southern
Sun Hotels. From there, Nicholas worked in some of South Africa’s
finest hotels including the Victoria & Alfred Hotel in Cape Town
and Fancourt Hotel in George. He was a part of the opening team
of Sun International’s GrandWest Casino in Cape Town, and also
ran international restaurants for a Singaporean company. Nicholas
returned home to join Sun International from 2002 to 2004, before
working in Tanzania and Egypt. Nicholas returned to SA in 2008 to
become Executive Chef at Southern Sun Elangeni Hotel before joining
The Palace of the Lost City at Sun City as Executive Chef in 2011.
President of SACA from 17 July 2009
Vice President of SACA; appointed on
17 July 2009
Appointed as director on 26 August 2011
Appointed as director on 26 August 2011
Appointed as director on 26 August, 2011
8
SACA Annual Report 2012
John Boehler
John did in-house training as a chef at the five-star Heerengracht Hotel
in Cape Town before studying Hotel Management at the University
of the Witwatersrand. John has worked as Banqueting Manager of
Newlands and Cape Sun, the General Manager of Hard Rock Cafes
in Cape Town as well as the Food and Beverage Manager at Sun City.
John has also been a partner in Ricks Cafe Americaine in Cape Town,
as well as the Portuguese restaurant Nandos Tasca in Sandton. John
gained experience as Operations Director of Wiesenhof Coffee before
joining Fedics (Tsebo Outsourcing Group) where he has been for the
last nine years working in a number of senior positions.
James Khoza
After completing his studies at Technikon Witwatersrand in
Braamfontein, James started his culinary career at Linger Longer
restaurant as Demi Chef de Partie. James then had the opportunity to
travel and work in places such as France and then Berlin, where he
worked at the renowned Michelin-starred restaurant Hugos. James
worked for the South African Embassy in The Republic of Guinea and
the Democratic Republic of Congo before he returned to South Africa
to work with the Southern Sun Group (now Tsogo Sun Group ), where
he has been working for over seven years. James is currently the
Executive Chef of the Sandton Convention Centre.
Kabelo Segone
Kabelo attained his Diploma in Hotel Management from Birnam
Business College before attending the School of Tourism (Tshwane
Branch) to further his studies. From there, Kabelo completed an
apprenticeship at Damark Caterers as Sous Chef, before moving to
Avon/Justine as Executive Sous Chef. Kabelo completed a three-year
In-service Apprenticeship Programme at HTA School of Culinary Art in
Randburg, where he obtained a more formal qualification in cookery.
Kabelo’s passion in education and cooking led to him being employed
at HTA as a Junior Lecturer and he has risen up the ranks to become
Head of Department of the Consultancy Sector of HTA.
Craig Elliott
Craig completed his training at The Rosebank Hotel where he
developed his food skills as a Trainee Chef. In 1989 Craig left South
Africa to work in Austria and Switzerland, primarily to educate his palate
and increase his awareness of international cuisine. He returned to
South Africa in 1991 and for the next 15 years worked as an Executive
Chef at various hotels and restaurants in South Africa to expand his
knowledge and develop and motivate his chef brigades. In 2004 Craig
joined Unilever Food Solutions as their Culinary Executive Chef.
David van Staden
David trained at the Cape Sun, before spending a year in Switzerland
to refine his training. He returned to South Africa to The Palace Hotel,
Sun City as Pastry Chef and from there, worked in Istanbul Turkey at
the Ciragan Palace Hotel Kempinski. He returned to South Africa to
start a pastry factory, which he sold after three years of business, to
return to Istanbul as a consultant chef and later worked in Indonesia at
JW Marriott and Ritz Carlton. Seven years ago, David returned home
to rejoin Southern Sun Hotels (now Tsogo Sun) at the Southern Sun
Elangeni. He is currently Tsogo Sun Development Chef for KwaZuluNatal and the Cape Province.
Israel Mogomotsi
Israel’s career in the hospitality industry started at Sun City in 1996, where
he worked at the Million Dollar Golf Challenge, before joining the Sun City
food and beverage team, and later becoming Assistant Food & Beverage
Manager. Israel was awarded a scholarship to study Hotel & Hospitality
Management at the newly opened Swiss Hotel School in the North West.
Israel was on the opening team for Morula Sun Hotel and later joined
The Carousel before leaving the hotel industry to become Operations
Manager at Eskom Hospitality Services at Megawatt Park. Israel is
currently appointed as UNISA’s Estates Executive Director.
Appointed as director on 26 August 2011
Appointed as director on 17 July 2009
Appointed as director on 17 July 2009
Re-appointed as director on 17 July 2009
Appointed as director on 26 August 2011
Appointed as director on 17 July 2009
SACA Annual Report 2012
9
JOZEF SCHUEREMANS
Director from 27 October 2003 to 26 August 2011
ANDREW ATKINSON
Director from 17 July 2009 to 28 August 2011
CALEB MABASO
Co-opted Director from 16 February 2010 to
26 August 2011
ISHMAEL MONYEPAO
Director from 16 February 2010 to 26 August 2011
ARNOLD TANZER
Director from 27 October 2003 to 26 May 2011
After qualifying with a Higher Diploma & Education Certificate Hotel &
Kitchen in Belgium, Jeff ran his own restaurant for eight years before
immigrating to South Africa in 1983. He worked for the Holiday Inn
Group in numerous senior positions, including Group Executive Chef
for Southern Sun and Holiday Inn group. Jeff was a director of KHS
and Sun Cuisine before becoming a consultant to the University of
Johannesburg and South African Breweries, as well as for Eskom at
the Medupi Power Plant. Jeff is currently employed by Royal Mnandi to
run their Kitchen Operations.
Andrew has performed many roles outside of the kitchen, including
appearing on a number of television programmes; most recently
as a judge on MasterChef SA. Andrew was a member of Culinary
Team SA, and is an accredited WACS judge. Andrew initially trained
within the Southern Sun Group, before working at the Indaba Hotel
followed by the Beverly Hills Hotel in Umhlanga and the Carlton Hotel
in Johannesburg. Andrew assisted in the opening of Sandton Hilton
Hotel, as well as the first local Sheraton Hotel and Towers in Pretoria,
before becoming Executive Chef of the Westcliff Hotel. Andrew
was Executive Chef of the Michelangelo Hotel in Sandton, before
becoming a consultant chef, a position he holds today.
Caleb is a well-established hotel professional with related experience
spanning over 15 years. He has held senior positions in hospitality
groups such as Don Suites, Sun International, Movenpick Hotels and
Resorts, and Sheraton. He is a very active leader in the industry where
he has chaired various boards such as THETA and FEDHASA Inland.
He is currently a board member for the University of Johannesburg,
School of Tourism & Hospitality and has been a co-opted board
member of SACA for two years. His passion for youth development
has seen him spearheading the development of the recently launched
Tourism Youth Chapter under the auspices of FEDHASA.
Ishmael studied Hotel Management and gained kitchen experience
through Wits Technikon, as well as through Southern Sun Hotel’s
block release programme. Ishmael started working as a waiter at
Johannesburg Sun & Towers during its opening stages and moved
up the ranks to a senior position, where he worked for 10 years.
Ishmael went into consulting through his own company Monyepao &
Associates, before becoming Director of Ndyelo Catering and Events.
From there Ishmael moved to Freedom Square Hotel (Soweto Hotel)
as General Manager, a position he holds today. Ishmael is Deputy
Chairperson and board member of FEDHASA Inland.
Netherlands-born Arnold began his culinary career working at various
hotels and restaurants in Holland, including the two star Michelin Hotel
Corona. He was chef to one of Hollywood’s most powerful icons, Michael
Douglas, before joining Londolozi Game Reserve in South Africa, as
Executive Chef and later becoming Group Executive of the Conservation
Corporation. From 1999 to 2001, his company, Outta the Blue,
conceptualised and implemented hospitality concepts for top restaurants,
boutique hotels and luxury lodges across Africa. In 2001, Arnold
opened The Delicatessen, and from there opened Food on the Move,
a consultancy and bespoke events company. Arnold is a Continental
Director on behalf of WACS for Africa and the Middle East and was
appointed Culinary Producer for MasterChef South Africa in 2011.
All Directors work on a voluntary basis.
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SACA Annual Report 2012
Honourary Life Presidents
Recognised for their unyielding commitment to South Africa’s culinary arena and their
dedication to the South African Chefs Association Dr Billy Gallagher, Heinz Brunner and
Manfred Muellers are Honourary Life Presidents of the association.
Dr Bill Gallagher is one of South Africa’s iconic figures when
it comes to the food and beverage industry. He has intimate
knowledge of the South African hospitality industry and is highly
regarded as an expert in this field. He is a certified Master
Chef from Westminster College in London, and he has been
responsible for the food and beverage development of Tsogo
Sun. Billy holds an honorary doctorate in culinary arts from the
University of Johnson and Wales Miami USA and is Chairman of
the Board at the University of Johannesburg’s School of Tourism
and Hospitality. Billy was President of SACA for 20 years and
President of the World Association of Chefs Societies (WACS)
from 1996 to 2000. Billy is still actively involved in a number of
projects including being the Patron and joint convener of the World
Chefs Tour Against Hunger in August 2011.
DR BILL GALLAGHER
Manfred Muellers, Senior Lecturer at the University of
Johannesburg in Hospitality Management has led a distinguished
career in the food service industry that has seen him achieve the
very highest levels in this field. Manfred began his career at the
Hotel and Management School in Aachen in Germany in 1963
and by 1968 he was employed at the five-star Edward Hotel in
Durban. Manfred is a Certified Master Chef, holds a food and
beverage management certificate from the Lausanne Hotel School
in Switzerland and a post-graduate professional certificate in
gastronomy from the Adelaide University in Australia, amongst other
qualifications. Manfred was a lecturer at the Hotel School at the
then Technikon Witwatersrand as well as in the Faculty of Business
Management in the Hotel School of the Technikon Witwatersrand,
from which he was promoted to Head of Department in Culinary
Studies. Manfred has, in the course of his long career, been
awarded many awards and medals.
MANFRED MUELLERS
HEINZ BRUNNER
Since arriving in South Africa from his native Switzerland in 1976
Heinz Brunner has achieved numerous milestones in the hospitality
industry. From Executive Chef at the Carlton Hotel, Winford Club
and Sandton Holiday Inn to owner of his own catering company
GHAM Gourmet, to now consulting to the Hospitality Industry,
he has shared great success in all areas of the culinary industry.
Internationally, Heinz competed as part of South Africa’s National
Culinary Team for many years and is also a WACS-accredited
international judge. Heinz is an Honourary Member of WACS and
was previously Vice President of WACS.
SACA Annual Report 2012
11
President’s Report
Broad-Based Black Economic Empowerment (BBBEE)
accreditation to ensure that stakeholders of the organisation
are able to benefit from their dealings with SACA, as well
as to certify the association’s empowerment performance.
SACA was first awarded Level Two BBBEE Contributor Status
in 2010, and the association managed to achieve this status
once again in 2011. This is equivalent to 125% compliance
with the DTI’s Codes of Good Practice.
With regards to our financial performance, the figures are
somewhat distorted due to the implementers fee from the
National Youth Chefs Training Programme (NYCTP) as the
income incurs no costs; the costs are borne by the project
itself. We are, however, pleased by the decrease in our costs
over 2011 and every effort is made to maintain this, while
still allowing for growth.
Stephen Billingham, President of SACA
The year in review was an exciting year of growth and
development for SACA; strengthening relationships with the
wider hospitality industry, improving company policy and
procedures and growing as an organisation to better serve our
members, sponsors and ultimately the South African Chef.
In 2011, one of the first areas of focus was to formalise the
relationship with the largest and oldest representative body
in the industry, the Federated Hospitality Association of
South Africa (FEDHASA). The chairperson of FEDHASA
Inland region was elected onto the SACA Board, and in
turn I, in the capacity of SACA President, was elected onto
the FEDHASA Inland Board to facilitate better working
relationships and synergy between the two associations.
Regular meetings are held with other government and
hospitality bodies such as the National Department of
Tourism (NDT), SA Tourism, the Department of Trade &
Industry, the Department of International Relations, the
Department of Labour, CATHSSETA, City & Guilds, Umalusi,
South African Qualifications Authority (SAQA), Quality
Council for Trades and Occupations (QCTO), as well as other
role players to further the interests of our members.
During the year we formulated sub-committees within the
SACA Board of Directors to address the association’s
needs in areas of finance, remuneration, audit control,
competitions guidelines and ethics. These committees
meet on a regular basis and report back to the board
members on issues that affect the association. SACA also
formalised a relationship with an attorney to deal with
day-to-day matters concerning contracts and legal advice.
The policies and procedures were revisited and improved
upon to ensure that they complied with the latest
legislation. Regular performance appraisals with staff are
held and the remuneration philosophy was revisited.
In 2010, Candy Tothill was appointed to assist with SACA’s
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SACA Annual Report 2012
A decision was taken by the board a few years ago, due to the
unstable economic climate, to reduce our reliance on direct
sponsorship. Thanks must go to Nicholas Sarnadas and his
events team for their strong performance in generating income
through events, shows and competitions.
As SACA explores its role and responsibilities with regards to
gaining our Professional Body Status, we look forward to the
opportunities that this will potentially bring. The educational
landscape concerning chefs in training and development is
changing and strengthening and SACA is well placed to play a
major role in steering the future for chefs.
We are grateful for the confidence that NDT has placed in
our hands to provide opportunities for unemployed South
African youths to enter the chef profession through NYCTP.
We look forward to increasing our involvement in training
for the hospitality industry. A thank you must go to Minister
Marthinus van Schalkwyk and his professional team for their
support and encouragement.
As a dynamic association, with influence across the country,
we have had many achievements and challenges in 2011.
Each of these has seen us develop new resolve and
enthusiasm as we look towards continuing the growth and
development of the association in the coming year. We now
have built a strong support team in the office and I would like
to thank General Manager Graham Donet and the heads
of departments for their support and strong teamwork. I
would also like to thank the Board of Directors and Regional
Chairpersons for guiding us on the path to greater success.
Thank you also to our sponsors, partners and members
for continuing to support the association; together we are
celebrating and improving our diverse culinary industry.
On behalf of the association, I am pleased to release our
very first annual report which observes the King Code on
Corporate Governance. We hope you find it informative.
Stephen Billingham, President of SACA
General Manager’s Report
I would like to thank Thomas Overbeck for his strong
management of the National Youth Chefs Training Programme
(NYCTP) and for building meaningful relationships with the
National Department of Tourism (NDT) that will stand us in
good stead in the future. There are many logistical challenges
to manage training in all nine provinces, with 800 young
learners. I thank Thomas and his team for making sure that we
meet the expectations of all the stakeholders.
The strong role played by the SACA Training Provider
members in NYCTP should also be commended and I thank
them all for their active involvement in ensuring the success
of the programme and for taking ownership of its outcomes.
These young learners have been offered an enormous
opportunity and I encourage them to take full advantage of this.
Graham Donet, General Manager of SACA
As General Manager of SACA, I oversee the day-to-day
running of the SACA head office and am tasked with
carrying out the mandate of the Board of Directors to
ensure that strategy is implemented.
The year in review has seen the association develop in its
strength and reach as well as raising its profile in the hospitality
industry. None of this could have been achieved without the
support and guidance of the President and Board of Directors,
and I thank them for their ongoing encouragement and advice.
The team in the office has grown in size and ability over the
last year, and I am grateful for their strong management of
the areas under their control. Through their development and
active involvement in day to day issues, I have been enabled
to focus on strategy and the direction of the association as
endorsed by the Board of Directors.
Although there are still challenges to overcome, with the
support of the team and the Board I am confident in our ability
to meet these challenges head on and play a meaningful role
in the development of chefs and the strengthening of cheffing
as a meaningful career choice with clear career paths and
accreditation in the industry.
The events department, ably led by Nicholas Sarnadas, has
grown substantially over the year, and I am encouraged by
the continuous improvement in our exhibition stands and the
opportunities these present to our members to raise their
profile and contribute to the enormous interest in the culinary
arts among the general public.
It has been tremendously heartwarming to visit the
charities supported by the World Chefs Tour Against
Hunger (WCTAH), a SACA initiative under the leadership
of Dr Bill Gallagher and Past President Martin Kobald. I
am amazed by the selfless involvement of the people who
manage these charities, often under trying circumstances,
and it is very rewarding that we as an association can
play a role in feeding thousands of underprivileged young
children on a daily basis. Bidvest Foodservice is gratefully
acknowledged in providing the infrastructure to deliver
donated food around the country - my thanks go to Brent
Varcoe and his team in this regard.
The biggest focus in 2012, continuing through 2013,
will be the fleshing out of the mandate awarded to
SACA in terms of our Professional Body status. There
are substantial changes to the educational landscape
affecting chefs moving forward, and I assure our
stakeholders that SACA will continue to play a meaningful
role in this regard.
In reviewing the text of this annual report, I am proud of what
the association has achieved over the last year and I look
forward to the future as we continue to develop and grow.
I thank the members for their continuous support and
comments and I encourage them to become actively
involved in this, their association.
Graham Donet, General Manager of SACA
SACA Annual Report 2012
13
National Overview
2011 has been a year of growth and development for SACA, with many challenges
overcome and new strategies implemented. Listed below are some of the key changes
made in areas of membership, human resources, events, education and training.
Membership
The lifeblood of any association is its members, and
SACA has been mindful of this through continuing to
serve its members with excellence, and streamlining its
administrative processes in this regard. Focus was placed
on improving our database by writing-off old debtors,
checking addresses and improving communications.
The Customer Relationship Management (CRM)
system – Maximizer – was updated to a newer version to
improve the process of membership capturing
and recording.
The commencement of a junior retention strategy was
undertaken. This strategy concentrates on considering
ways of reducing the high drop-off in junior membership
once they have completed chef school. It is expected that
a final strategy will be in place in the coming year.
Human resources
As the association continues to grow steadily, in the size
of its membership and as a result of the government
awarding SACA with the National Youth Chefs Training
Project (NYCTP), additional staff members have been
employed to address the increasing workload.
Additional office space was requested from the University
of Johannesburg to accommodate the NYCTP team
and space adjacent to the Tsogo Sun Centre for
Culinary Excellence was allocated to SACA. The finance
department was also strengthened with the addition of a
Junior Clerk to assist the Finance Manager with debtors,
creditors and other financial administration.
Events
In line with our intention to create long term economic
value and to ensure that SACA is a self-sustaining
organisation, events were identified as a vital source
of revenue for the association. The appointment of a
professional Events Manager improved our ability to
deliver to our sponsors at key hospitality events around
the country.
By increasing and improving our events, we have created
an association that sponsors and partners want to be
a part of. With the support of committed members as
well as board members, SACA offers turnkey solutions
for major events like culinary competitions and cooking
demonstrations on a professional basis.
Education and training
Since the creation of the Tsogo Sun Centre for Culinary
Excellence (CCE) and the employment of staff to manage
it, SACA’s involvement in training and education has grown
substantially in the year under review.
Through our BBBEE Accreditation, we were fortunate to
attract Enterprise Development Programmes funded by
Tiger Brands, where community-based caterers were
placed on a six month training programme. The awarding
of the NYCTP programme was also a major educational
milestone for SACA.
Performance Highlights
previously unemployed youth trained
culinary schools partnered
Training conducted in all
community catering
companies trained
learners trained
Membership increases to
Turnover
Costs
Retained Income
14
SACA Annual Report 2012
provinces
Patrons, Sponsors
and Partners
The South African Chefs Association is a non-profit organisation, and as such, sponsorship
contributes significantly towards our income and the consequential sustainability of the
association. Without the generosity from our valued sponsors, patrons and partners, we
would not be able to fulfil our mandate of reflecting South Africa’s culinary diversity and
promoting the art and science of cookery.
SACA Annual Report 2012
15
Patrons
The South African Chefs Association patrons provide the backbone of SACA’s sponsorship, with nine companies’
monthly sponsorship contributing towards critical operating costs. Many of these companies have been supporters of
SACA since its inception and it is with great pleasure and gratitude that we recognise the support that they provide to us.
SACA’s patrons are:
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SACA Annual Report 2012
Sponsors
CULINARY TEAM SOUTH AFRICA
Since 1980, Culinary Team South Africa has represented our country and its talented chefs on the
international stage at the Culinary Olympics, held every four years in Erfurt, Germany. The team
members give up their spare time for no financial benefit, and without the support of their sponsors,
they would not be able to practice regularly or even travel to the competition. Our Culinary Team
South Africa sponsors are:
HEADLINE SPONSORS
SACA Annual Report 2012
17
TSOGO SUN CENTRE FOR CULINARY EXCELLENCE
With the help of major sponsorship from some of South Africa’s biggest hospitality industry corporates, SACA was able
to realise one of its key ambitions – to create a world-class training facility that would be able to offer subsidised, basic
chef training for those who may not have had the financial ability to afford their studies.
CCE PLATINUM SPONSOR
CCE GOLD SPONSOR
CCE SILVER SPONSORS
CCE BRONZE SPONSORS
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SACA Annual Report 2012
HOSTEX AND INFOCHEF
Every year, SACA displays our country’s culinary talent through a host of demonstrations and competitions at South
Africa’s largest hospitality expo, Hostex. SACA also holds a conference each year, in Johannesburg, Durban and Cape
Town, aimed directly at professional chefs and students. Both of these events can be costly, but thanks to the events’
current naming rights sponsor, Nestlé Professional, we can put on a fantastic show.
NAMING RIGHTS SPONSOR
Partners
In all of our events and competitions we align ourselves
with partners that assist us with equipment, services and
products. Over the years we have been asked to hold
more events and demonstrations, and our success in this
field would not be possible without the following partners:
SACA Annual Report 2012
19
20
SACA Annual Report 2012
Memberships
Membership at the South African Chefs Association allows cooks and chefs
from all different facets of the culinary and hospitality industry to belong to a
professional body that is promoting the art and science of professional cookery,
while also reflecting our culinary diversity in South Africa.
SACA Annual Report 2012
21
Membership types
There are six different membership options
when joining the South African Chefs
Association, which are as follows:
JUNIOR MEMBERSHIP
The Junior Membership is for trainees and students in
the industry, as well as students and members whose
careers are based on practical rather than academic
or structured foundations. This membership type is
valid for two years at which point the individual is
automatically upgraded to a Youth Member. Junior
members do not have voting rights.
YOUTH MEMBERSHIP
Youth Membership is for junior/commis chefs, as
well as for trainees who are completing their in
service training within a recognised programme.
This membership lasts one year, at which point the
member is upgraded to a Professional Member. Youth
Members have voting rights.
Breakdown of members in different
geographical locations:
Region
End of Feb 2011 End of Feb 2012
Africa
Eastern Cape
International
Free State
Garden Route
Gauteng
KwaZulu-Natal
Limpopo
Mpumalanga
North West
Northern Cape
Western Cape
Total
31
93
17
97
22
2,225
655
86
54
82
10
667
4,039
43
197
24
139
17
2,804
886
112
100
497
53
965
5,837
PROFESSIONAL MEMBERSHIP
Professional Membership is for hotel school graduates
who have been in the industry for over three years
and are directly involved and employed in the hotel,
hospitality and catering industry. They should hold
a position of responsibility and have followed a
recognised training course or have been a Junior/
Youth Member previously. Professional members may
use the SACA logo on their chef’s jackets, indicating
their membership. Logos may not be used on business
stationery or cards unless they join as Corporate
Members. Professional Members have voting rights.
ASSOCIATE MEMBERSHIP
Associate Membership is for those not eligible for full
professional membership but are associated in some
way with the industry. Associate members do not have
voting rights.
TOTAL NUMBER OF MEMBERS
5,837
CORPORATE MEMBERSHIP
Corporate Membership is open to all suppliers of goods
and services within the industry, restaurants and hotels.
Corporate members have their details posted on our
website, along with a link to their website and may use
our logo upon approval by the SACA head office.
TRAINING PROVIDER MEMBERSHIP
Training Provider Membership is open to all cookery
schools, training institutions and colleges within the
industry. Training Provider members will have their
details posted on our website, along with a link to
their website and may use our logo - upon approval
by head office.
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SACA Annual Report 2012
4,039
MEMBERSHIPS
TOTAL NUMBER OF MEMBERS PER REGION
END FEB 2011
END FEB 2012
3000
2500
2000
1500
1000
500
Western
Cape
Northern
Cape
North West
Mpumalanga
Limpopo
Kwazulu
Natal
Gauteng
Garden
Route
Free
State
International
Eastern
Cape
Africa
0
The year in review
There has been significant growth in membership
between the period 1 March 2011 and 28 February
2012, which can be linked to new projects within SACA,
the launch of the Corporate Plus Membership option,
as well as positive programmes like the Checkers
Boerewors Competition.
In April 2011, the National Youth Chefs Training
Programme (NYCTP) was initiated and saw
800 chefs-in-training register with SACA. A
large contingent of these members are
black South Africans (as defined by
the Department of Trade and Industry
Broad-Based Black Economic
Empowerment (BBBEE) Codes of
Good Practice), which has helped
change the face of the South African
Chefs Association, and in turn has
contributed to SACA’s retention of its
Level 2 BBBEE Contributor status.
The Checkers Boerewors Competition with which SACA
has been involved for many years, has played a positive
role in new member registration, as well as encouraging
existing members to renew their membership with SACA.
By being a member of the association, members are
allowed to take part in SACA Judging Workshops, which
leads to the chefs becoming accredited as boerewors
judges. Through SACA, members have the opportunity to
build on their judging accreditations, which is a positive
draw card for members.
Membership
Between 2011 and 2012 a new membership
category, Corporate Plus Membership, was introduced
for new members, enabling large hotel groups to
register their food and beverage staff with the South
Africa Chefs Association.
Protea Hotels was the first hotel group to register their
chefs under the banner of Corporate Plus Membership
and since then Tsogo Sun, Sun International and
Radisson Park Inn, amongst others, have registered all
their chefs under this membership tier.
During the year, the SA Navy re-activated their
lapsed membership. They also registered new
staff members with SACA. We have active
plans in place to recruit the rest of the South
African Defence Force (SANDF) in the future.
In August 2011 Nazlie Baksh-Milojevic
joined the Membership Department of SACA
in the capacity of Membership Liaison. Her
portfolio at SACA is to help grow our membership
base and to forge continued relationships between SACA
and our members.
The retention of Junior Members has been challenging,
as many students do not continue their membership
after graduation due to the fact that it is no longer the
culinary school, but the graduate, that has to pay for the
membership. To overcome this challenge, we introduced
a student retention drive to address the importance and
benefits of remaining a member and collaborating with
SACA as they build their professional careers.
SACA Annual Report 2012
23
MEMBERSHIPS
Looking to the future
Currently our membership base is made up of a variety
of members including Junior, Youth, Professional,
Associate, Corporate and Training Provider Members.
Our 2012/2013 membership strategy is designed to build
a more stable professional member category in order to
counteract the fluctuation of the student members within
the Junior and Youth Membership tiers.
We plan to achieve our goals by…
•
•
•
•
Working more closely with our Corporate Members
Marketing, building and maintaining new relationships
with hotel groups and other potential Corporate Plus
members
Constantly providing feedback and liaising with
Corporate Clients and Professional Members
Encouraging student chefs, the Youth and Junior
Members, to continue their SACA membership
Graduates of CCE’s Tiger Brands Enterprise Development Programme pictured with Zin Mabaso, Managing Executive: Groceries of Tiger Brands
24
SACA Annual Report 2012
SACA’s Academy of Chefs
The Academy of Chefs (AOC) is the honour society of
the South African Chefs Association. It was founded in
October 1994 to honour South African chefs who have
dedicated their careers to the pursuit of excellence
and the development of the South African culinary
art through training and mentoring of the younger
generation. Today, the AOC is represented by over 40
top chefs in South Africa.
From the beginning of 2011 to February 2012, the AOC
was involved in one major project, the Bidvest World
Chefs Tour Against Hunger (WCTAH). The AOC was not
only at the forefront of the organising committee, but also
organised demonstrations around the country, specifically
at the Good Food and Wine Show where the AOC raised
over R45 000 for the WCTAH charities.
During the WCTAH tour, where 250 chefs from across the
globe, supported by local chefs, came to South Africa to
raise money for charities, the AOC put kitchens together
with the help of various sponsors, to create live cooking
environments for people to come and watch. At the
kitchens, members of the academy cooked for the general
public and VIPs that donated money toward WCTAH.
Kitchens were built in East London, Nelspruit, Durban,
Cape Town, as well as in Johannesburg in both
Montecasino and Hyde Park Corner. The AOC was invited
to participate at L’Italia on Piazza at Montecasino where
the same live cooking format was used. The visiting
international chefs worked in conjunction with AOC chefs
to prepare meals for the public. It was fantastic to see the
response to these initiatives which saw over R200 000
raised for charity.
The AOC started the Walter Ulz Educational Fund for
Young Culinarians during the year, from which the first
recipient has been chosen and is currently training at
a Michelin Star restaurant in Luxembourg with Chef
Patrice Marchand.
SACA Annual Report 2012
25
ACADEMY OF CHEFS
A committee is created
At the end of 2011 an AOC committee was formed that
included Chairman Philippe Frydman, President of SACA
Stephen Billingham, as well as Past President of SACA
and AOC member Heinz Brunner. The committee worked
hard to put new criteria in place so that new members of
SACA could join the academy.
As an honour society, membership is only awarded on
merit. The AOC could be compared to the Hall of Fame
in the sporting world, where the members need to not
only want to be part of it, but deserve to be part of it
and show genuine willingness to be mentors for the
younger generations.
Members of the AOC carry the title with pride. Each
member is acutely aware of the responsibility that comes
with AOC affiliation. Members lead by example and are
committed to shaping young chefs into great chefs.
we pay tribute to the following PAST
aoc members. In memory of...
walter Ulz
Daniel Chapat
Werner Koch
Wolfgang Voigt
Marina Altini
26
George Mazibuko
Mark Charlish
Christina Martin
Gordon Tuckett
Heinz Hans Kerber
SACA Annual Report 2012
LOOKING TO the Future
A new established criteria for membership is being formalised. From now until 2013 the AOC intends to promote the
membership drive based on the newly established criteria.
Various charity organisations, outside of the ones supported currently, will be supported, such as Hi Hopes, which
takes care of children born with hearing impediments and
the Acorn Foundation that feeds children at school level.
World Association
of Chefs Societies
World Association of Chefs Societies (WACS) is a non-profit association representing 10
million chefs worldwide in over 102 countries. SACA is a proud member of WACS and
continues to play a role in the greater, global chef fraternity.
SACA Annual Report 2012
27
WACS
We continue to play a role in the greater, global chef fraternity through WACS and we
would like to thank the following people for their voluntary involvement:
Dr Bill Gallagher:
Honourary Life President, WACS
Chef Martin Kobald:
Chairman, Marketing Committee and
Hunger Advocate for UNICEF
Chef Garth Shnier:
WACS Culinary Committee Member
Chef Arnold Tanzer:
Continental Director, Africa and the Middle East
WACS has strengthened its focus on the youth,
through initiatives such as the Bill Gallagher Young
Chefs Forum, the Hans Bueschkens Young Chefs
Competition and the growing number Young Chefs
Clubs around the world.
At the WACS Congress in South Korea, which is taking
place in March 2012, SACA will be bidding for the 2016
WACS Congress to be hosted in South Africa. Thank you
to Johannesburg Tourism, Sandton Convention Centre
and South African Tourism for their support with our bid.
South Africa last hosted the World Congress in 1988.
President of the World Association of Chefs Societies (WACS),
Gissur Gudmundsson, at InfoChef Johannesburg 2011
28
SACA Annual Report 2012
Tsogo Sun Centre for
Culinary Excellence
“The greatest hindrance to good performance in the kitchen
is inadequate knowledge of basic techniques.”
- Chef Jacques Pepin
SACA Annual Report 2012
29
Upskilling to fulfil a need
Developed in response to South Africa’s skills shortage
within the hospitality industry, as highlighted ahead of
the 2010 FIFA World Cup, SACA, in partnership with
the University of Johannesburg’s School of Tourism and
Hospitality (STH), and the hospitality industry, launched
the Tsogo Sun Centre for Culinary Excellence (CCE).
With Tsogo Sun (previously Southern Sun) as its patron,
the CCE encompasses the Vulcan Skills Kitchen, as
well as a Culinary Theatre. Dr Bill Gallagher has been
the major driving force behind the realisation of the
initiative, which the South African hospitality industry
firmly supports. Committed partners include Tsogo
Sun, Rich’s, Vulcan, Chipkins Bakery Supplies, Crown
National, Bidvest Foodservice, Tiger Brands, Fedics
and Continental China. The CCE consists primarily of
a state-of-the-art kitchen with equipment sponsored by
Vulcan, as well as a culinary demonstration theatre.
The aim of the centre is not to replace traditional
culinary schools, but rather to offer short courses that
are either a duration of one, five or 10 days. These
courses cover basic craft skills and are designed for
junior cooks, commis chefs, kitchen attendants, fast
food assistants, as well as anyone who would like to
improve their cooking skills.
As a non-profit organisation, SACA’s mandate is to teach,
develop and empower through training and skills sharing.
As such, all courses are inexpensive. The centre is already
equipped with a large reference library, stocked with
cookbooks, SACA archive material and computers, to be
used for web-based culinary research.
the CCE’s training reach
National Youth Chefs Training Project:
•
36 previously unemployed youth trained
Enterprise Development Training:
•
85 community caterering companies trained
Industry Skills Training:
•
275 learners trained
The Vulcan Skills Kitchen
The Vulcan Skills Kitchen is a natural extension of the
CCE, equipping the industry with a venue that is used
predominantly for skills development.
The kitchen is fitted out with every piece of equipment
found in working kitchens within the industry; with pastry,
butchery and buffet equipment. Students each have
a station where they can practice the skills taught to
them. Television screens throughout the kitchen replay
demonstrated techniques, ensuring that any missed step
can be viewed again.
Another section of the centre comprises of a lecture and
culinary theatre, where a state-of-the-art demonstration
kitchen, with equipment from Vulcan, which will be
upgraded as new models come in; allowing for both
theoretical and practical lectures. This part of the kitchen is
separated from the second part by glass, allowing those in
the culinary theatre to view the hub of activity in the main
Vulcan Skills Kitchen.
SACA is immensely proud to have so many key players
within the South African hospitality industry behind it
in creating this world-class centre. The CCE allows the
hospitality industry to develop and nurture previously
30
SACA Annual Report 2012
disadvantaged talent in our country, as well as equip
students, both young and old, to reach their full potential.
CCE
Skills development
During the period of 1 March 2011 to 28 February 2012
the centre offered numerous training programmes to cater
for a variety of needs.
One year City & Guilds programme
The certificate provides a broad introduction to the
theory and practical sides of food preparation. It provides
the necessary knowledge and practical experience to
operate as a front line worker in a kitchen environment.
The CCE enrolled 35 learners who graduated in 2011
after doing the international exam and obtaining this
internationally-recognised qualification.
Furthermore 22 students were enrolled in 2011 for the
course and they are doing exceptionally well and will
graduate with the City & Guilds qualification in March 2012.
National Youth Chefs Training Programme
The National Youth Chefs Training Programme (NYCTP)
began in April 2011 with the objective of enrolling
800 student chefs in all 9 provinces of South Africa.
CCE partnered with NYCTP in the first 10 months of
its existence to help NYCTP reach its goal of training
unemployed students in the Gauteng region who have a
passion for culinary arts and the drive to become a chef.
CCE trained 36 NYCTP students over a period of 10
months under the requirements and standards of the City
& Guilds certificate course. A graduation ceremony took
place in February 2012 to celebrate the success of the
students and the programme.
Due to the success of this pilot programme, the NYCTP
continues to offer a diploma course too. The diploma
course draws from students who have performed
exceptionally well in the pilot phase. 15 NYCTP students
were enrolled at the CCE for the diploma accreditation and
23 more students were enrolled for the certificate phase.
As such, the programme was extended to sponsoring 56
candidates annually from 2010 onwards. This target has
been consistently met.
Bidvest Foodservice - Whisk & Patleys
Enterprise Development Programme
In line with the success of the Tiger Brands programme,
the CCE partnered with Bidvest Foodservice as well
as Patleys to create another Enterprise Development
Programme.
The first Whisk and Patleys intake took place in 2010 with
Whisk sponsoring 14 candidates and Patleys sponsoring
15 candidates. Following the successful results achieved
by the first intake, Bidvest Foodservice sponsored 16
candidates in 2011 and Patleys sponsored an additional
15 candidates. The 2011 Bidvest Foodservice – Whisk &
Patleys group graduated on the 17th February 2012.
Tiger Brands Enterprise
Development Programme
The Enterprise Development Programme (EDP) is a
six month theory and practical training course targeting
all Gauteng based caterers who have the passion for
cooking, but who have not acquired the necessary
knowledge and skill to maximise their business potential.
The EDP programme commenced in 2009 with Tiger
Brands sponsoring the owners of 25 black owned local
catering companies to improve and professionalise not
only their cooking skills, but also their business acumen.
As the programme continued and evolved, Tiger Brands
began to view the programme as a means for fulfilling an
educational need in the local hotel and catering industry.
SACA Annual Report 2012
31
Culinary Skills Development Courses
One of the first skills development programmes
conducted at the centre were the specialised one, five
and 10 day courses.
and sauces, Pan-African cuisine, chocolate works, cold
and hot desserts, a five-day introduction course to cookery
and a ten-day advanced cookery course.
The courses attracted a great deal of interest, as many
chefs and cooks were keen to either refresh their basic
skills or gain new skills.
These courses started in 2010, and in that year trained
229 candidates in the one-day course, 45 candidates
for the five-day course and 23 candidates for the 10-day
course.
The centre offered courses like basic knife skills,
introduction to pastry, intermediate pastry, advanced
pastry, food costing, cake baking, basic butchery, stocks
With such positive results, the numbers of candidates
enrolled for the one-day courses increased in 2011 to
245 candidates enrolled.
Strategic objectives
Looking to the future
Strict criteria was applied to candidate selection in order
to ensure that the right individuals were enrolled in
NYCTP. As a result, while applications came through in
abundance, only a select few made the cut.
In the upcoming financial year, the Tsogo Sun Centre for
Culinary Excellence will be focusing on member benefits,
with attention being given to the development and training
of young business owners in the catering field.
Individuals were chosen according to character,
personality, dedication and discipline. Intense interviews
were conducted with each individual. Students who would
grab the opportunity with both hands and would follow
through and pass the course were selected.
The intention is to continue upskilling the youth of
South Africa by training students through NYCTP, as
well as to fill the need for short skills courses that are
required in Gauteng.
We also improved our lectures, and enrolled our senior
lecturers in courses to enable them to hone their craft and
acquire more skills in the lecturing field. The quality of the
lesson plans, course notes, teaching aids and lecturing
methods were also upgraded to be on par with ever-changing
needs of the hospitality industry.
Maximum use will be made of the state-of-the-art kitchen
by also using the space as a demonstration facility to
launch new brands, and to support Culinary Team South
Africa by providing a stress-free environment for them to
practice for the IKA Culinary Olympics.
Case Study – Adelaide Maila
Adelaide Maila has triumphed over hardships to forge a
new career in the culinary field.
Adelaide enrolled in the Tiger Brands Enterprise
Development Programme in January 2010 and
successfully completed the training in July of the same
year. Adelaide says that this course cemented the passion
for cooking that she already had, giving her the skills and
knowledge to successfully take her food and catering
business to new heights.
The foundation in basic training was strong and equipped
her to be confident and cook with pride. Adelaide started
by selling and delivering kasi cuisine from the boot of her
car, running a small business that grew into a small shop on
the roadside that sells nutritious, delicious food, as well as
snacks and cool drinks to construction workers.
Adelaide now employs two people and her enterprise
has grown into a sustainable small business. Adelaide is
not only surviving, but making a name for herself in the
culinary community.
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SACA Annual Report 2012
The National Youth
Chefs Training
Programme
“In Government we work with budgets, policies and policy documents, and I know that a
lot of people look at us and wonder what it achieves. Does it change lives? When I look at
this programme [NYCTP] I am convinced that this is a programme that will touch the lives
of many people.”
- Minister Marthinus van Schalkwyk talking about the National Youth Chefs Training Programme
SACA Annual Report 2012
33
A unique skills development programme
The National Youth Chefs Training Programme (NYCTP)
was created in a unique partnership between the National
Department of Tourism (NDT) and SACA to address the
urgent need for cooks and chefs in South Africa’s growing
hospitality industry.
The programme was started to avoid a critical shortage
of chefs with the skills necessary to be employed, and
succeed, in the hospitality industry. With this in mind,
SACA was tasked to engage and educate young,
unemployed people, who had the interest and drive to
work as chefs in the hospitality industry.
This pilot project, which began in April 2011, enlisted 800
students in a programme that was designed to provide
students with both theoretical and practical training.
All students studied the City & Guilds Certificate in Food
Preparation and Cooking (Culinary Arts) 7065 – 31 SAQA
ID 73295. 500 new students will be selected to enter
Changing outlooks
The students have expressed that this opportunity has
improved their self-worth and has given them a focus and
direction in life. As the students find a positive career path,
they often feel less despondent and start to embrace the
prospect of an exciting future.
Students have been using the experience to set up
their own businesses or to continue working in the
establishments that hosted them during the programme.
Some wonderful success has been achieved by several
students who participated in the programme. For example
Tlali Masakala joined KFC as a chef after completing the
NYCTP programme in 2011, and from there entered into
and achieved second place in the highly coveted Nestle
Golden Chefs Hat competition later that year.
Another NYCTP student, Kagisho McDonald Nobengula
entered and won the Unilever Food Solution’s ‘Sauce
of Inspiration’ competition, winning a R20 000 study
bursary to further his studies and pursue a course in
confectionery and pastry. Kagisho passed his City &
Guilds exam with a distinction.
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SACA Annual Report 2012
the certificate course in 2012 and 300 students from the
pilot group will be selected to take part in an advanced
City & Guilds Diploma in Food Preparation and Cooking
(Culinary Arts) 7065 – 32 SAQA ID 73289.
Out of the 800 students that signed up for the first course,
717 students completed the certificate course, with 75%
of the students passing.
Out of those that passed, 35% did exceptionally well,
earning a merit or distinction. Due to this success, NDT
invested a further R40 million into the second year of the
programme, which commenced at the beginning of 2012.
The programme places high emphasis on training in
outlying areas, ensuring that it is available in all nine
provinces. 26 SACA-accredited culinary schools have
taken an active part in the creation and success of the
programme, overcoming challenges and swiftly adapting
to system requirements.
Facing the
challenges
NYCTP
While it has been challenging to enforce uniformity and
standards throughout the course as it was rolled out
at different times over the year in different areas of the
country, NYCTP overcame the challenges to create a
training programme of good quality that is very valuable
to the students.
The programme encountered an 11% drop-out rate,
which was discouraging, but plans have been put in place
to combat this challenge effectively in the next year’s
programme. More stringent criteria and interviews will be
put in place to ensure that those who are accepted onto the
course will be able to complete and succeed in the course.
Direct communication with the 800 students was difficult,
especially with those students living in rural areas, so it
was vital to create good relationships with the training
providers and work places to receive regular feedback.
Looking to
the future
Admin systems and controls were also set up throughout
the schools to effectively manage the students.
In order to ensure that the right students take part in
NYCTP, a fine-tuned selection process has been put
in place, which involves interviews between potential
students and NYCTP Project Managers, the SACA
General Manager, lecturers from the CCE as well as
industry professionals.
This is very important, as the enrolled students need to
be committed to a career of becoming a Head Chef. This
interview structure is designed to lessen the drop-out rate,
and ensure that those enrolled have solid understanding
of the dedication and commitment required both during
the course and as a culinary professional.
The administration systems have been refined and aligned
with the business model and accounting structure of the
NDT to achieve timeous, accurate results with built-in
controls to effectively manage attendance and payroll.
To overcome the need for direct communication, the
programme will be making use of a newly acquired
SMS system, while also encouraging dialogue via
Facebook and through more regular face-to-face
meetings with students.
SACA Annual Report 2012
35
NYCTP
Case study: Stirring Lilly’s Pot
Lilly’s Pot is a visionary project conceived by two young
chefs, Litha Sangqu and Sizwekazi Marala, when they
were enrolled in the NYCTP and training at Alfresco
Culinary School in the Eastern Cape.
Utilising both the culinary and business skills that they
learned during the programme and making the best use
of their strengths, Litha and Sizwekazi created a business
that combines catering with interior design.
The business provides a one stop shop for entertaining
that offers decorating and food services for functions,
weddings and other events.
“Having obtained the skills and confidence through the
National Youth Chefs Training Programme, we offer a
range of services. We specialise in baked goods, including
cakes, tarts, speciality muffins, and delicious savoury
platters, too” says Litha.
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SACA Annual Report 2012
South African
Qualifications Authority
(SAQA)
The registering of SACA as a SAQA Professional Body representing the chefs of South
Africa is a significant milestone for SACA, which gives the association and its members
formal legitimacy in the hospitality industry. Furthermore, it paves the way for chefs to be
recognised as industry professionals meeting all the criteria required.
SACA Annual Report 2012
37
SAQA
On the road to
Professional Body Status
The South African Qualifications Authority (SAQA) is
an official body appointed by the Ministers of Higher
Education and Labour to oversee the development of the
National Qualification Framework (NQF) in South Africa.
In 2011, SAQA invited legally constituted bodies who
represent communities of expert practitioners to apply
to become Professional Bodies representing their
professions in a Pilot Phase of the programme.
SACA applied for registration as a Professional Body in
2011 and was awarded a position in the Pilot Phase in
October 2011.
On the successful completion of the Pilot Phase, the
awarding of Professional Body Status entitles the association to represent the chefs of South Africa in the
following areas:
•
•
•
•
•
•
•
•
Work in conjunction with the Quality Councils
for Trades and Occupations (QCTO’s) in quality
assurance and standards setting for formal
qualifications registered on the NQF
Register professional designations on the NQF
Recognise suitable education providers and be
involved in the setting of curriculum of learning
programmes
Set and administer its own board examinations
Contribute to building the national education and
training system
Manage a national database of registered chefs who
meet the criteria of the professional designations
Encourage international leading practice and
the raising of esteem for the South African Chefs
profession
Provide validated data compatible with the National
Learners Records Database
A sub-committee of SACA’s board members was
established and workshops were held to apply criteria to
the registration of the following designations on the NQF:
•
•
•
•
Cook (Commis Chef)
Chef de Partie
Sous Chef
Head Chef (Executive Chef)
A further workshop was held to develop the criteria for the
Continual Professional Development programme at each
of the above levels and this information was submitted to
SAQA to support our application as a Professional Body.
The Code of Conduct for Chefs was also completed and
submitted to SAQA.
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SACA Annual Report 2012
Further workshops and meetings were held with SAQA
and other bodies on the Pilot Programme to clarify issues
in preparation for our formal visit by SAQA which took
place in December of 2011.
The registering of SACA as a Professional Body
representing the chefs of South Africa is a significant
milestone for SACA, which gives the association and its
members formal legitimacy in the hospitality industry.
Furthermore, it paves the way for chefs to be recognised
as industry professionals meeting all the criteria required.
On the successful completion of the Pilot Phase,
the SAQA board members will meet and advise the
Professional Bodies on the Pilot Programme, to ascertain
whether they have been successfully awarded full
Professional Body status.
Following the completion of the Pilot Phase, SAQA will
award successful participants with full Professional Body
status. SACA looks forward to this outcome and to playing
a substantial role in the future of all chefs in South Africa
by actively contributing towards improving the standards
of education for the industry.
Events
Throughout the year, the SACA events team has been very busy promoting the
association and South African chefs through professional, interactive exhibitions,
events and competitions.
SACA Annual Report 2012
39
South African Chefs
in the spotlight
Thanks to SACA’s events team, the association has a presence at all major culinary and
hospitality conferences and food shows across the country. These events not only give
South African chefs a platform for creativity and exposure, but they also generate revenue
that is vital to the association’s economic sustainability.
Bringing SA’s chefs to a wider audience
•
Hostex Johannesburg
The year began with the flagship event Hostex
Johannesburg, which took place in March 2011.
For the 25th year running SACA has partnered with
the show to create an innovative Chefs Village.
2011 represented the second consecutive year that
this event was proudly held in association with
Nestlé Professional.
•
The Rand Show
In April 2011, SACA operated a complete
demo show kitchen at The Rand Show. SACA is
committed to the show’s five-year turnaround plan
and the demo kitchen has become very popular.
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SACA Annual Report 2012
•
Grand Designs Live
Taking part in the event for the first time, SACA ran
the Chefs Theatre at Grand Designs Live at the
Dome in Northgate. By making inroads into
consumer shows, SACA is able to shine the
spotlight on chefs and highlight their work, passion
and dedication to a wider audience.
•
Fine Food and Wine Evenings
A number of fine food and wine evenings were hosted
during the year, showcasing chefs of distinction like
Arnold Tanzer, Jackie Cameron and Chantel Dartnall.
Funds raised contributed towards the Bill Gallagher
Study Assistance Fund.
EVENTS
infochef - South Africa’s premier
conference dedicated to chefs
InfoChef Johannesburg was once again organised
and managed by the SACA events team. Created in
partnership with Nestlé professional, the event was held at
Nasrec – Johannesburg Expo Centre for the first time.
It enjoyed record attendance, with over 400 chefs at
Junior Day, and more than 80 members, including the
SACA board members, at Senior Day. New to InfoChef
Johannesburg 2011 was Careers Day, which was held
at the University of Johannesburg’s Protea Auditorium in
partnership with City & Guilds.
It was structured to inform learners in high school about the
hospitality sector and to provide them with a clear picture
of nearly every position available to them in the industry.
Careers Day proved to be both popular and beneficial to
attendees, who consisted of nearly 150 learners.
Culinary competitions of excellence
During the year SACA continued to be involved with
regular annual competitions such as the Goldcrest Young
Chef of The Year, Checkers Championship Boerewors,
Nestlé Golden Chefs Hat, City & Guilds Student Skills
Challenge and McCain Tribute to Good Taste.
The team also gave out the Bryan Montgomery Award
in partnership with Specialised Exhibitions. A new
competition, Hudson & Knight Baking Masters, was also
added to the 2011 competitions calendar.
SACA Annual Report 2012
41
EVENTS
Case study –
an event with
impact
The InfoChef Careers Day 2011, the first of its kind, saw
an entire industry come together to inform, motivate and
inspire the future generation of the hospitality industry.
The ripple effect of this event will be felt for many years to
come, hopefully bringing a new generation of motivated
individuals into the industry.
Looking to
the future
In the coming year, the intention is to highlight the
work of South African chefs in even more inspiring and
powerful ways.
We strive to put on professional shows and partner with
sponsors to create a space where chefs and audience
members can come together to celebrate the art and
science of cookery while reflecting South Africa’s
culinary diversity.
We aim to expand our reach into new relevant events,
increase creativity and keep a fresh approach, while
continuing to adhere to strict budgets and deadlines.
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SACA Annual Report 2012
Communications
As SACA grows and develops, the need for far-reaching, strategic communications
has increased. A dedicated communications team ensures that SACA members,
the broader hospitality community and the media are kept abreast of the important
activities that the association is involved in.
SACA Annual Report 2012
43
Communications platforms
strengthened
As the association continues to expand its reach,
communication has become increasingly important; not
only to keep our members aware of relevant news and
events, but also to ensure that stakeholders, industry
professionals, consumers and the media are informed
about the events and conferences created by the
association, as well as the training that is provided by
SACA to support our culinary industry.
Twitter), bimonthly newsletters as well as CHEF!
Magazine; the official voice of the association.
In the year under review, the communications platforms
were strengthened and a new mobile platform
(http://mobi.saca.co.za) was created to improve
communication to our members.
The communications platforms of SACA include
the website (www.saca.co.za), regular emails to the
membership database, social media (Facebook and
This was an important step in strengthening our engagement
process, as we can now access busy chefs in the kitchen,
members who do not regularly use their computers, as well
as those that do not have internet at home.
THE SACA WEBSITE AND MOBISITE
CHEF! MAGAZINE
The dedicated SACA website, as well as the newly
created Mobisite, are spaces where people can learn
all about the association, from its history and significant
milestones, to current news, events and trends.
As well as the detailed information about SACA as a
whole, the site also holds specific information about
the Tsogo Sun Centre for Culinary Excellence, Culinary
Team South Africa, the National Youth Chefs Training
Programme, World Chefs Tour Against Hunger and more.
The job forum is an important and popular component of the
website. It is a place where members can post and view job
offers, and notify fellow members if they are seeking work.
SOCIAL MEDIA
Our social media platforms on Facebook and Twitter provide a
powerful tool for sharing knowledge and informing members
about upcoming events, workshops, conferences and
training opportunities. An interactive way for members to
communicate with the SACA office, social media has
become a pivotal networking tool for the association.
NEWSLETTERS
SACA creates bimonthly newsletters that are emailed to
the entire database.
Highlighting the association’s important news and events,
this space is also for communicating industry related news
and trends, while also keeping SACA members abreast of
what is happening globally.
Adding to the SACA-specific newsletters, we also
create a newsletter for the National Youth Chefs
Training Programme (NYCTP) every three months,
and during the year of the IKA Culinary Olympics the
communications team creates bimonthly newsletters
relevant to Culinary Team South Africa.
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SACA Annual Report 2012
A bimonthly magazine that is published by SACA’s media
partner Shout Factory, CHEF! Magazine is the official
voice of the association. In each issue you will find regular
news bulletins, forthcoming chef- and foodie-related
events, recipe ideas, masterclasses, interviews, reviews
and many other interesting features.
The magazine began in April 2009 and it has grown,
under the editorship of Sarah Marjoribanks, to become an
essential guide to South Africa’s culinary industry and a
must-have for South African chefs. The print magazine is
complemented by its online platform www.chefmag.co.za.
CULINARY TEAM SA
Culinary Team South Africa
Culinary Team South Africa, Team Masakhane, is to food what the Springboks are to
rugby and the Proteas are to cricket. This National Team is the official squad, which
represents South Africa internationally in culinary competitions around the world.
SACA Annual Report 2012
45
A Proud Olympic
culinary history
South Africa first sent a team overseas to compete in the
Culinary Olympics in 1980; bringing home five individual
gold medals and winning fourth place overall in the hot
kitchen competition.
For the first time ever in 2000, the South African National
Culinary Team or Culinary Team South Africa, as it is now
known, was comprised of a wholly South African born, and
trained, team.
Throughout the culinary team’s history, renowned chefs
have been a part of the team. Over the years members
have included Bill Gallagher, Heinz Brunner, Manfred
Muellers, Bruce Burns, Andrew Atkinson, Garth Shnier,
Paul Hartmann, David Higgs and Garth Stroebel.
In 2004, Team SA brought back four medals constituting
three silvers and one bronze. In 2008, Culinary Team SA
brought back a gold medal in the Hot Kitchen section –
the first gold to be won by South Africa in 16 years.
In the same year, Culinary Team SA was awarded the
official South African Team status by the Department of
Arts and Culture’s Bureau of Heraldry.
This recognition reflects the enormous achievements of
the South African Chefs Association and the growth of the
South African National Culinary Team.
Our Olympians of the food world
Culinary Team South Africa is to food what the Springboks
are to rugby and the Proteas are to cricket. This National
Team is the official squad, which represents South Africa
internationally in culinary competitions around the world.
The current Culinary Team South Africa were chosen in
2008 and have worked hard for the Luxembourg World
Cup in 2010, where the team won a bevy of
medals - seven silver medals in ‘Hot Kitchen’, seven
silver medals in ‘cold table’, one silver in the ‘individual
showpiece’ section and three bronze medals in the
‘individual entries’.
After the success of 2010 world cup, Culinary Team SA
were ranked 10th in the world, inspiring the team to
reach great heights in the oldest and most prestigious
global culinary competition, the IKA Culinary Olympics,
which took place at the beginning of October 2012 in
Erfurt, Germany.
Since 2010 the team has been preparing for the
competition by practicing for four days a month at the
SACA’s Tsogo Sun Centre for Culinary Excellence,
preparing the innovative hot kitchen menus for invited
guests and displaying their cold table displays too.
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SACA Annual Report 2012
The Future;
a Junior Team is created
Building on the tremendous achievements of the 2008
IKA Culinary Olympics, and based on the principles
of Garth Shnier’s succession plan, SACA’s Board of
Directors elected Bruce Burns to manage Culinary Team
SA and lead them on to greater success in the 2012 IKA
Culinary Olympics.
Under Bruce Burns’ leadership, competitive trials took
place at the beginning of 2011 and the following seven
members were selected as members of Junior Culinary
Team South Africa: Vusumuzi Ndlovu, Keiron Reynolds
(team captain), Jacques Swart, Justin Simpson, Natasha
Fernandes, Gontse Moyane and Kgomotso Rasepae.
This is the first time that Culinary Team South Africa has
included a junior team, and these young chefs will be
gaining the experience of a lifetime at the competition in
the IKA Culinary Olympics against top young chefs from
across the globe.
SACA Annual Report 2012
47
CULINARY TEAM SA
Facing the challenges
Culinary Team South Africa is made up of some of our
country’s most dedicated chefs. The team members who
are chosen to be a part of the national culinary team take
part on a voluntary basis; there is no remuneration for the
members and as such each chef has to juggle
full-time work commitments with the time and effort
needed to be on Culinary Team South Africa.
This can prove very challenging for members individually,
as well as for the team as a whole, but each team member
works hard to ensure that their commitments are met and
that they can put their efforts towards making Culinary
Team South Africa a success.
The logistics of every practice and competition are also
very demanding, however the Logistics Manager Nicholas
Sarnadas and Team Manager Bruce Burns work together,
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SACA Annual Report 2012
with support from the SACA office, to ensure that the
events, practices and competitions run smoothly.
Finance and sponsorship has always been a challenge
for the team, but in the last two years due to the team’s
increased exposure and success, the team has had
the best funding to date. SACA hopes that this funding
will continue to grow, to manage the cost increases and
enable the team to take part in more competitions and
events in the future.
While there have been challenges there have also been
fantastic achievements. This team of talented chefs are
ranked among the best in the world, and with the formation
of Culinary Team SA Junior Team, young, up-andcoming chefs will gain the experience of training for and
competing in international competitions.
World Chefs Tour
Against Hunger
The World Chefs Tour Against Hunger has become a symbol of hope, unity and strength;
bringing together 54 member countries of the World Association of Chefs Societies
(WACS) for the purpose of alleviating hunger in South Africa.
SACA Annual Report 2012
49
Dr Bill Gallagher initiates the
World Chefs Tour Against Hunger
After a visit to Operation Hunger in 1990, Dr Bill Gallagher,
Founder and Patron of World Chefs Tour Against Hunger
(WCTAH), witnessed the meaningful work of this NGO.
He could see that there was still an enormous amount that
needed to be done to help alleviate hunger in South Africa.
20 countries helped raise R500 000, which was given
to Operation Hunger, an organisation that helps to feed
children and people in need. Adding to the R500 000
raised, approximately R250 000 in food products were
donated to the charity after the event.
With this in mind Dr Gallagher established the very first
WCTAH in 1993 with the aim of bringing together
high-profile local and international chefs to participate
in activities in South Africa designed to raise
desperately needed funds for charities working to feed our
nation’s hungry.
In August 2003, 10 years later, due to popular support
among the international chef community, it was decided
that a second tour should be hosted, opening it up to 50
countries and attracting 210 chefs from around the world.
Supported by Tiger Brands as the headline sponsor, the
tour followed a similar format to that of the previous one
and raised R1.5 million for the two nominated charities;
African Community Feeding Scheme in Johannesburg
and Valley Trust in KwaZulu-Natal. Tiger Brands also made
a substantial donation of food to the charities after the tour
was completed.
Using their talent and vast knowledge, the chefs were
involved in a series of food festivals, demonstrations
and personal appearances across the country, all in the
name of the WCTAH. Approximately 100 chefs from over
WCTAH 2011
August 2011 saw the hosting of the third WCTAH, with the
headline sponsor Bidvest and the accommodation partner
Tsogo Sun. Past President Martin Kobald was elected as
the convener of this tour in 2010.
From 21 to 30 August 2011 over 250 chefs from around
the world, representing 40 countries, united again to
support this worthy cause. The chefs participated in
cook-offs, live demonstrations and food festivals in
various provinces around the country, over a period of 10
days, raising funds through sponsorships, auctions, gala
dinners, and donations.
Although the 2011 WCTAH’s target was to raise R4 million,
ultimately it raised a staggering R7.4 million through the
phenomenal support received. This was divided between
eight selected charities across South Africa.
WCTAH 2011 fulfilled its dream of raising enough money
to supply the selected charities with food every month for
the next five years. Food is bought monthly and distributed
to the charities in equal portions. By donating food, rather
than cash, WCTAH have ensured that this commitment will
be honoured.
This has been the biggest fundraising event ever
undertaken within the global chefs fraternity, and it has
had a far-reaching positive impact across the country.
WCTAH has become a symbol of hope, unity and strength;
bringing together 54 member countries of the World
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SACA Annual Report 2012
Association of Chefs Societies, WACS, an organisation
that has a membership base of 10 million chefs worldwide.
At the end of February 2012, two charities were benefitting
from the WCTAH food Delivery system, namely Akani
Diepsloot Foundation in Gauteng and African Community
Feeding Scheme (ACFS) that provides food for those in
the greater Gauteng region. The remaining six charities
will be included during the course of 2012.
WCTAH
WCTAH
Gaining sponsorship was vital for the 2011 WCTAH to
take place successfully, so it was encouraging to have the
support of headline sponsor Bidvest Foodservice.
Once the sponsorship was confirmed, the team
were able to focus on the coordination and logistics
involved in bringing 250 chefs from forty countries
together to participate in cooking demonstrations,
food festivals and charity work in South Africa. This
involved overcoming language barriers, sourcing
accommodation, road and air transportation
arrangements, and interaction between charities and
sponsors to ensure maximum transparency and the
involvement of all parties.
WCTAH successfully built demonstration kitchens in six
venues around the country, attracting the general public’s
involvement and participation in the fundraising activities.
A series of gala dinners, cooked by the international
chefs featuring menus from their home countries, were
also very popular.
These dinner events coupled with fund raising auctions
gained substantial extra revenue for the tour. A national
food festival promotion was held in twenty different hotels,
with the aid of Tsogo Sun, which helped to promote the
event and generate further revenue.
The WCTAH 2011 achieved fantastic media coverage and
exposure through the public relations campaign that was
launched with the assistance of three PR agencies, who
gave their expertise at no charge. This culminated in an
unprecedented amount of TV, Radio and print awareness
to the value of more than R10 million.
Looking to
the future
It was decided that the proceeds from the funds raised
during the WCTAH 2011, would be used to buy dry goods
for the selected charities, which ensures that the money is
used in the correct ways; to feed children in need.
On a monthly basis, the charities place dry goods orders
and SACA manages the payment and distribution of
these orders. In 2012, the remainder of the proposed six
charities will receive support.
WCTAH plans to continue to raise funds on an on-going
basis as well as support the WCTAH charities through
community projects. An annual fundraiser gala dinner will
be created in mid-2012.
A DONATION OF TOYS FROM BELGIUM
Through a generous donation from the WCTAH 2011
Belgian Team and their friends, and with the support
of the Belgium Consulate, a substantial amount of
toys and clothing was provided for children in need in
South Africa.
With the help of Bidvest Panalpina Logistics, the goods
were transported to South Africa from Belgium at the
end of 2011 and the toys and clothes are planned for
delivery to selected charities during 2012.
SACA Annual Report 2012
51
The growth of WCTAH
1993
100 chefs in
attendance
20 countries
represented
R500 000
raised
One charity
supported
Operation Hunger
2003
210 chefs in
attendance
50 countries
represented
R1.5m
raised
Two charities
supported
ACFS and Valley
Trust
2011
250 chefs in
attendance
54 countries
represented
R7.4m
raised
Eight charities
supported
Akani, ACFS and
six to be named
Case study: The first
food delivery is made
The first food delivery from WCTAH 2011 took place at the
Akani Diepsloot Foundation on 10 November 2011, where
Bidvest Foodservice handed over dry goods to Dawne
Canning, Director at the Akani centre.
The day was a momentous occasion, celebrated with
the President of the Australian Chefs Federation, Chef
Peter Wright as guest of honour, along with the Managing
Director of Bidvest Foodservices, Brent Varcoe and the
World Chefs Tour Convener, Mr Martin Kobald. Also
present were General Manager of SACA, Graham Donet
and the Vice President of SACA, Allister Esau, as well
as many of the other committee members who assisted
WCTAH 2011.
The children at Akani, as well as the guests and
committee members, got involved to assist with
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SACA Annual Report 2012
offloading the dry goods to be presented to the Akani
Foundation. As part of the food handover Bidvest
Foodservice donated a chest freezer to Akani who
required additional storage capacity.
This delivery of dry goods to Akani symbolised the
positive impact to come as the WCTAH enlists the rest of
the charities and rolls out the delivery of dry goods to the
chosen charities across the country.
Regional Committee
Reports
The South African Chefs Association has a presence across South Africa, with a
chairperson and committee in seven provinces. The regional committees are responsible
for ensuring that SACA’s objectives are met locally, including to further opportunities for
the association to become economically self-sustainable in the long term.
SACA Annual Report 2012
53
Gauteng Committee
The Gauteng Regional Committee comprises a group of dedicated chefs working in
Gauteng’s hospitality industry and the committee has progressed positively in the year
under review.
In December 2011 the first get-together of the new
The year in review
The Gauteng Committee re-formed in mid-November 2011
to create a more active body to conceptualise and manage
events and initiatives designed to serve fellow SACA
members. As such, a number of fun, interactive events were
held to raise the profile of the association in Gauteng and to
create networking opportunities for members.
Inspired by the cold Johannesburg winter, the SACA GP
Committee hosted Christmas in July on 1 July 2011 at
the University of Johannesburg’s School of Tourism &
Hospitality, which was a successful and well-run event.
In September, the GP Committee hosted the Chefs on Ice
social event at Northgate Ice rink. This event celebrated the
arrival of spring, which signals the busiest time in the hospitality
industry, and the event was a great opportunity for both junior
and senior chefs to mingle in a relaxed environment.
The GP Committee hosted a chefs table at Melrose
Arch Hotel’s African Pride Restaurant in October 2011.
Executive Chef Hanroe Erasmus, Chairman of the SACA
GP Committee at the time, spearheaded this event to
produce an evening of exquisite taste and good company.
Through its events and initiatives, the SACA GP
Committee also aims to help charities in the area and
mentor student chefs.
In honour of International Chefs Day on 20 October
2011, the GP Committee hosted a charity event for the
residents of Cresset House, which is a self-sustaining
community providing residential and work facilities for
adults with intellectual disabilities.
Plans for the future
Future plans include a focus on economic sustainability
and developing relationships while providing a platform
for skills transfer through hosting events such as: a
Saint Patrick’s Day Social; an Urban Kitchen at Park Inn
by Radisson; and a Dinner & Comedy Evening.
In addition, in the coming year the SACA GP
Committee intends to participate in industry events and
conferences such as Hostex, InfoChef Johannesburg
and the Good Food & Wine Show. It will strive to create
learning experiences for young chefs, and give back to
the community both socially and environmentally.
The Chairman of the SACA GP Committee is
Leon Hatton Jones
54
SACA Annual Report 2012
committee took place. Led by the newly appointed
Chairman Leon Hatton Jones, the committee’s event
coincided with SACA’s year-end function, which took place
at the Park Inn Sandton Hotel by Radisson.
Gauteng
2804
24 February 2012 saw the first event of the new year,
which was aimed at the upliftment of student chefs in
Gauteng. A relaxed, social event where students had a
chance to meet great chefs, while also getting to know
their counterparts from surrounding schools.
While the GP Committee’s financial situation was not in a
good state when the new committee formed in November
2011, the committee has been determined to turn the
situation around. A new strategy and focus was put in
place, which resulted in successful, profitable events in
December 2011 and February 2012 and a calendar of
exciting events is lined up for the year ahead.
Free State Committee
The Free State Regional Committee is actively involved in festivals and competitions in the
area. The committee works hard to grow membership and improve events locally, and it is
working towards becoming increasingly involved in social outreach programmes in the area.
The year in review
The Free State region was privileged to once again host
the only Chocolate and Coffee Festival in South Africa,
which took place at the Mimosa Mall in Bloemfontein in
July 2011. This festival has become an annual event and
is slowly spreading its roots to Gauteng where a similar
festival was hosted in Eastgate in August 2011.
Chef Lesley Jacobs, the chairman of the SACA Free
State Committee and Nicolas van der Walt, a committee
member, are principals at the Free State and Gauteng
branches of the Food and Beverage Institute and FBI Chef
School and Patisserie Academy respectively. Both Lesley
and Nicolas, active members of SACA, were instrumental
in establishing this festival.
Over 100 000 people attended the variety of chocolate
exhibitions at the Mimosa Mall, where demonstrations,
workshops and celebrity cook-offs took place.
Free State
139
The Shoprite Checkers Championship Boerewors
Competition is a popular event in the Free State in
which the SACA Free State Committee is involved. The
committee judged the greater Free State region, including
Bloemfontein, Welkom, Kroonstad and Harrismith and the
regional winner did the committee proud at the National
Championships hosted at Sun City in December 2011.
Plans for the future
The SACA Free State Committee plans to continue with
and improve on successful events like the Coffee and
Chocolate Festival and competitions like Championship
Boerewors, while also encouraging chefs in the area to
take part in other national events such as Hostex and
InfoChef 2012.
Through participating and running events, the
committee aims to encourage new members to join
SACA, while also encouraging existing members to
gain exposure and experience by taking part in national
competitions. The Free State Committee is also working
towards more workshops and events in the area and
will work together with the SACA head office to secure
chefs to host demonstrations.
NYCTP is in full swing and the Free State Committee
looks forward to a second intake of diploma level students,
which is scheduled for June 2012 and will lead to another
intake of students in March 2013.
To improve their social responsibility initiatives, the SACA
Free State Committee plans to create a sponsored charity
dinner, all the proceeds of which will go towards a local
non-profit organisation.
The Chairman of the SACA Free State Committee is
Lesley Jacobs.
SACA Annual Report 2012
55
Western Cape Committee
The Western Cape Regional Committee has been very active in the year under review,
demonstrating commitment, participation and support in promoting SACA in the province.
The year in review
The SACA Western Cape Committee strives to help and
mentor young cooks and chefs in training with upliftment
and skills development at schools like the Mitchells Plain
School of Skills where Western Cape Committee Member
Xen De Jongh is a lecturer, as well as Eziko Cookery
School and Nosithembele.
Western Cape
965
2011 saw the continuation of the Western Cape
Committee’s involvement in developing skills in the
workplace by providing training initiatives to further the
knowledge and raise the skills level of staff members in
the hospitality industry.
Plans for the future
The SACA Western Cape Committee intends to continue
to improve member benefits and networking opportunities
through hosting interactive social events similar to those it
already runs.
The committee will be hosting InfoChef Cape Town
once again, potentially at the Cape Town International
Convention Centre, with the intention of making this event
bigger and more interactive than ever before.
Social responsibility and community initiatives are also
something in the pipeline, with the committee planning to
promote environmental awareness to culinary schools,
hotels and restaurants.
The Chairman of the SACA Western Cape Committee is
Peter Robertson.
56
SACA Annual Report 2012
The committee members and chefs are encouraged to
support eco-procurement principles. By engaging with
suppliers, the committee is able to request locally-sourced
goods and services wherever possible. By doing so, the
committee supports the local economy and reduces food
miles and the associated energy usage.
During the year under review, the Western Cape
Committee was involved in a range of events, including the
judging of SA Navy Chef of the year, the Fedics Potjiekos
competition and the Champion Boerewors competition.
The committee also hosted InfoChef Cape Town in
October 2011. An audience of approximately 450 upand-coming chefs, food and beverage professionals,
as well as those interested in entering the industry
were in attendance. Nestle Professional was an
important sponsor, as well as Orley Foods. Lunch
was sponsored by suppliers such as Lumar Foods,
Woodridge Meat and Sir Juice.
During the year, the committee hosted meet and greet
social events, such as a ten pin bowling evening at Grand
West Casino. In November 2011, the committee hosted
their annual trivial pursuit challenge at the CTICC roof
terrace room. A successful event with over 300 chefs and
foodies in attendance, this was a fun-filled evening.
Garden Route Committee
The beginning of 2011 was a quiet year for the SACA Garden Route Committee, but it was
injected with energy and a fresh approach when the committee reformed in September 2011.
The year in review
The Oyster Cooking Competition (Mardi Gras), which
was held in July 2011, was arranged by Gino Adriansen
and the judging was run by François Ferreira and Karen
du Plessis. In August of the same year, chefs from the
Garden Route Committee hosted the annual Gourmets
& Gourmands Dinner in aid of the Carpe Diem School for
learners with multi-disabilities.
orphanage, which took place at the François Ferreira
Academy.
Garden Route
17
SACA reserved a table at the event and Graham Donet
represented SACA at the function. Seventeen restaurants
cooked food for the event and most of them utilised
students from the National Youth Chefs Training Programme
(NYCTP) to facilitate their in-service training. This proved to
be a fantastic experience for the students, who learnt from
chefs and staff creating an event of this calibre.
The first social event arranged by the SACA Garden Route
Committee was hosted at La Locanda in November 2011.
A social networking event, it brought together committee
members, SACA members and other hospitality
professionals.
Community outreach and charity involvement is very
important to SACA, and in this spirit the Garden Route
Committee donated six electronic wheelchairs for disabled
students by raising money at the Gourmets & Gourmands
Gala Dinner 2011. The Garden Route Committee also
hosted a Christmas party in December 2011 for a local
The pilot programme of the NYCTP was well supported by
members of the Garden Route Committee, who provided
in-service training for the students at their respective work
places. 32 students took part in NYCTP in the Garden
Route. While only 22 of the 32 students passed, with
support from the Garden Route Committee, all of them
subsequently secured jobs in the area.
On International Chefs Day 2011, the Garden Route
Committee visited local non-profit organisations and
shelters and supplied lunch for two orphanages, served at
a soup kitchen and donated sandwiches to two shelters.
Plans for the future
In order to increase SACA member involvement in
culinary events and workshops, and to facilitate increased
networking and interaction, the Garden Route Committee
plans to host social events on a bimonthly basis, where
suppliers will be invited to showcase and present new
products. The committee plans to organise culinary
workshops and wine tasting events in addition to the
annual Gourmets & Gourmands Gala Dinner.
The Garden Route Committee has learned that members
prefer to attend workshops that turn into social events,
rather than attending stand-alone evening functions. As
such, the committee plans to develop more day-time
workshops and events in the future.
During the year under review the newly formed SACA
Garden Route Committee achieved an increase in activity
and community involvement, which has led to positive
media coverage and the spread of knowledge about
SACA in the region. The committee aims to continue this
positive work in 2012 and 2013.
The Chairman of the SACA Garden Route Committee is François Ferreira.
SACA Annual Report 2012
57
Mpumalanga Committee
The formation of the SACA Mpumalanga Regional Committee was an important
milestone for the association to better serve members in the region, as well as to grow the
membership base in the area.
The year in review
The SACA Mpumalanga branch and committee came
into existence a few months prior to the World Chefs Tour
Against Hunger (WCTAH), which took place in August
2011. As such, August was a busy time for the new
Mpumalanga Committee, as they hosted international
chefs’ teams in Nelspruit to take part in WCTAH.
Mpumalanga chefs and committee members were
involved in ensuring the success of WCTAH in the region;
providing demonstration slots during the day as well as
assisting the international chefs wherever needed.
Youth Centre in September 2011 where the committee, in
conjunction with sponsors Crossings Spar and Coca Cola,
visited the centre and presented meals and groceries to
the children in the feeding scheme.
This was done, once again, in conjunction with Hands
at Work and it was most rewarding to be able to provide
children with a much needed meal.
At the end of the WCTAH period, SACA Mpumalanga
was involved in a charity hand-over where the leftover
ingredients and cooking equipment and utensils
from WCTAH were handed over to Hands At Work, a
deserving charity.
Mpumalanga
100
Continuing with charitable initiatives, the Mpumalanga
Committee was involved with Asiphumelele Mpakene
Looking to the future
The Mpumalanga Committee aims to create a series of
hands-on training sessions for SACA members, aspiring
chefs and foodies in the region to attend.
Workshops in bread making, butchery and how to work
with fish are some of the ideas in mind.
Meet Chef Alfred Thlojane
Alfred Thlojane is the Head Chef at MRTT (Mpumalanga
Regional Training Trust) and a committee member of
SACA Mpumalanga who is responsible for mentoring and
training young chefs in the area.
Alfred has been a chef for almost 30 years, having started
his career in 1981. He has worked in properties belonging
to Sun International as well as the Mafikeng Hotel School
and has been involved in training and skills transfer for a
number of years.
Alfred was eager to join the SACA Mpumalanga
Committee and has been involved in every aspect since its
inception. His dedication to his career and his eagerness
to ‘pay it forward’ has made him renowned in the area as
an admirable and inspiring chef in the Mpumalanga region,
who sets a fantastic example for not only his students, but
his colleagues too.
Chef Alfred Thlojane
The Chairman of the SACA Mpumalanga Committee is GT Lundie
58
SACA Annual Report 2012
North West Committee
The North West Regional Committee was formed late in 2011 to grow the association to better
support chefs in the region.
The year in review
The SACA North West Committee was officially launched
on World International Chefs Day on 20 October 2011.
Among the guest speakers at the event were Stephen
Billingham, President of SACA, Graham Donet, General
Manager of SACA, and the Chairman of the Academy of
Chefs, Philippe Frydman.
The official launch event was held at The Palace of The
Lost City Hotel at Sun City Resort, where the newly
elected regional committee members were introduced.
The newly elected regional committee members
and other members of SACA embarked on a social
responsibility project to hand out food parcels to orphans
at Sandfontein Orphanage Home and the Lady Mokwena
Hospice and Orphanage Home, an organisation that also
helps abused women.
place in January 2012. Winners of both junior and
senior categories won flight tickets and five nights’
accommodation in Cape Town to attend a week-long
cross educational training programme at five-star
properties. The winners were also given the opportunity to
attend Hostex Cape Town in April 2012.
North West
497
Having operated for just three months, the committee
successfully organised its own regional culinary
competition, the Sun City Chef of the Year, which took
Looking to the future
As a newly formed committee, the members of the North
West Regional Committee plan to get involved in all major
culinary competitions and events across the country as
well as start important events of their own.
As the North West is outside of the major cities, many
people in the area aren’t used to participating in activities
and events that are held in Johannesburg, Durban or Cape
Town. As such, the committee will continue to motivate
SACA members in the area to participate as part of a
larger culinary community, to increase the visibility of the
talented chefs working in the North West.
The committee aims to attend events like InfoChef Gauteng,
our country’s premier exhibition dedicated to chefs, as well
as to Hostex and the Good Food & Wine Show, two of the
biggest hospitality conferences in South Africa.
The committee is working towards having at least two chefs
representing the North West Region on the National Culinary
Olympic Team, which will be selected in January 2013.
A focus on community outreach is important to SACA and
plans are in place for North West Committee members to
get involved in feeding schemes and cooking skills training
to empower people in need in the area.
The North West Province has seen growth in SACA
membership, which increased from 442 members in the
region in October 2011 to 497 members in February 2012,
and the committee strives to increase this membership
number further.
The Chairman of the SACA North West Committee is
Phineas Lepuru
SACA Annual Report 2012
59
KwaZulu-Natal Committee
Having been very active in the year under review, the KZN Committee as a whole has
demonstrated commitment, participation and support in promoting SACA in KwaZulu-Natal.
The year in review
Between 1 March 2011 and 28 February 2012, the SACA
KZN Committee consisted of 12 committee members from
various sectors of the hospitality industry. One committee
member resigned during 2011 and the committee gained
five new members in the same year.
KwaZulu-Natal
886
During the KZN Committee’s monthly meetings the
members created, planned and built strategies for events
to attract new members to the association and to enhance
the value of SACA in the region.
In the year under review, the KZN Committee was
involved in the third Rainbow Chicken and Web er Braai
Competition, the second SACA Hospitality Golf Challenge,
Plans for the future
The SACA KZN Committee aims to further anchor SACA’s
presence firmly within KwaZulu-Natal. The committee
is planning to create sustainable, interactive events by
promoting the art of cooking and in so doing, it hopes to
enhance membership numbers and improve the support
structure and benefits for existing members.
Through these events the KZN Committee also
hopes to create opportunities for sponsors and
associated businesses, as well as to demonstrate
commitment to our planet and resources through being
environmentally responsible.
The Chairperson of the SACA KZN Committee is
Gunther Beissel.
60
SACA Annual Report 2012
the second InfoChef KZN conference, International Chefs
Day, and the committee’s annual Christmas luncheon.
It also initiated the first Gourmet Burger and Craft Beer
Festival in the region.
Committee members of the local branch have been
involved in various trade shows, industry cooking
competitions, year-end student exams and judging of
events. Furthermore the relationship with Durban Tourism
was enhanced, and mutually supportive arrangements
were extended at events.
As a committee, SACA KZN also attended Unilever
Chef of the Year Competition, Checkers Boerewors
Competition, the Midlands Nottingham Road Food
Festival, as well as the Good Food & Wine Show Durban.
While sponsorship of any kind has been difficult to
attract due to economic climate and recession, with cash
sponsorship being all but ruled out completely, SACA
KZN did manage to secure sponsorship through the
virtue of their good relationships with suppliers and the
hospitality industry at large.
One of the many achievements was the initiation of hosted
special events, where the KZN Committee raised funds
through social events. Events such as SACA Hospitality
Golf Challenge and the second InfoChef KZN were both
very well attended and well run.
Financial
Statements
SOUTH AFRICAN CHEFS ASSOCIATION
INCORPORATED UNDER S21
ANNUAL FINANCIAL STATEMENTS
For the period ended 29 February 2012
Reg:
1987/002444/08
SACA Annual Report 2012
61
SOUTH AFRICAN CHEFS ASSOCIATION INCORPORATED UNDER S21
AUDITED ANNUAL FINANCIAL STATEMENTS
For the period ended 28 February 2012
STATEMENT OF RESPONSIBILITY BY THE DIRECTORS
The directors are required to maintain adequate accounting records and are responsible for the content and integrity of
the financial statements and related financial information included in this report. It is their responsibility to ensure that
the financial statements fairly present the state of affairs of the trust as at the end of the financial year and the results
of its operations and cash flows for the period then ended, in conformity with the South African Generally Accepted
Accounting Practice. The external auditors are engaged to express an independent opinion on the financial statements.
The financial statements have been prepared in accordance with South African Generally Accepted Accounting
Practice and in the manner required by the Companies Act, 1973.
The directors are also responsible for the company’s system of internal financial control. These are designed to provide
reasonable, but not absolute, assurance as to the reliability of the financial statements, and to adequately safeguard,
verify and maintain accountability of assets, and to prevent and detect misstatement and loss. Nothing has come to the
attention of the directors to indicate that any material breakdown in the functioning of these controls, procedures and
systems has occurred during the year under review.
The financial statements have been prepared on the going concern basis, since the directors have every reason to
believe that the company has adequate resources in place to continue in operation for the foreseeable future, based on
forecasts and available cash resources. The financial statements support the viability of the company.
The financial statements have been audited by the independent audit firm PricewaterhouseCoopers Incorporated, who
were given unrestricted access to all financial records and related data, including minutes of all the board of directors
meetings. The directors believe that all representations made to the independent auditors during their audit are valid and
appropriate.
Stephen Billingham, President of SACA
62
SACA Annual Report 2012
FINANCIALS
DIRECTORS’ REPORT
The directors present their report for the year ended 28 February 2012.
This report forms part of the audited financial statements.
INCORPORATION
The company was incorporated on 8 June 1987 and obtained its certificate to commence business on that date.
GENERAL REVIEW
The company’s business and operations and the results thereof are clearly reflected in the attached financial
statements. No material fact or circumstance has occurred between the accounting date and the date of this report.
The nature of the business is to promote the Chefs Association in South Africa and abroad.
PROPERTY, PLANT AND EQUIPMENT
There have been no major changes in the property, plant and equipment during the period or any changes in the policy
relating to their use.
SUBSEQUENT EVENTS
There have been no facts or circumstances of a material nature that have occurred between the accounting date and
the date of this report.
DIRECTORS AND SECRETARY
The directors of the company during the accounting period and up to the date of this report were as follows:
DIRECTORS:
Stephen Paul Billingham - President
Allister Mark Esau
Craig John Elliott
John Sebastian Boehler
Nicholas Price Froneman
Jodi-Ann Pearton
Kabelo Alpheus Segone
David Hendrik van Staden
Per Henrik Jonsson
James Khoza
Israel Itumeleng Mogomotsi
SACA Annual Report 2012
63
FINANCIALS
Independent Auditor’s report to the members of SACA
incorporated under s21
We have audited the financial statements of South African Chefs Association, which comprise the statement of financial
position as at 29 February 2012, and the statements of comprehensive income, changes in equity and cash flows for the
year ended, and a summary of significant accounting policies and other explanatory information, and the directors report.
DIRECTORS’ RESPONSIBILITY FOR THE FINANCIAL STATEMENTS
The directors are responsible for the preparation and fair presentation of these financial statements in accordance with
South African Statements of Generally Accepted Accounting Practice, and for such internal control as the trustees
determine is necessary to enable the preparation of financial statements that are free from material misstatement,
whether due to fraud or error.
AUDITOR’S RESPONSIBILITY
Our responsibility is to express an opinion on these financial statements based on our audit. We conducted our
audit in accordance with International Standards on Auditing. Those standards require that we comply with ethical
requirements and plan and perform the audit to obtain reasonable assurance whether the financial statements are
free from material misstatement.
An audit involves performing procedures to obtain audit evidence about the amounts and disclosures in the financial
statements. The procedures selected depend on the auditor’s judgement, including the assessment of the risks of
material misstatement of the financial statements, whether due to fraud or error. In making those risk assessments,
the auditor considers internal control relevant to the entity’s preparation and fair presentation of the financial
statements in order to design audit procedures that are appropriate in the circumstances, but not for the purpose
of expressing an opinion on the effectiveness of the entity’s internal control. An audit also includes evaluating the
appropriateness of accounting policies used and the reasonableness of accounting estimates made by management,
as well as evaluating the overall presentation of the financial statements.
We believe that the audit evidence we have obtained is sufficient and appropriate to provide a basis for our audit opinion.
BASIS FOR QUALIFIED OPINION
It is not feasible for the South African Chefs Association to institute accounting controls over cash collections from
donations prior to initial entry of the collections in the accounting records. Accordingly, it was impracticable for us to
extend out examination beyond the receipts actually recorded.
QUALIFIED OPINION
In our opinion, except for the effect on the financial statements of the matter referred to in basis for qualified opinion
paragraph, the financial statements present fairly, in all material respects, the financial position of South African
Chefs Association as at 29 February 2012, and its financial performance and its cash flows for the year then ended in
accordance with South African Statements of Generally Accepted Accounting Practice.
PricewaterhouseCoopers Inc
Director: NL Forster
Registered Auditor
Johannesburg
12 October 2012
64
SACA Annual Report 2012
FINANCIALS
STATEMENT OF FINANCIAL POSITION
ASSETS
2012
Non-current assets
Property, plant and equipment
Intangible assets
R
2,025,369
1,924,172
101,197
2011
R
2,283,324
2,205,307
78,017
Current assets
Trade and other receivables
Related party receivable
Investment in Income Fund - SACA
Investment in Income Fund - WCTAH
Cash and cash equivalents
13,201,453
1,696,295
5,190,170
6,115,970
199,018
5,301,050
1,834,403
106,602
3,264,718
95,327
Total assets
15,226,822
7,584,374
14,694,277
6,410,493
8,040
8,040
18,220
18,220
524,505
10,314
164,777
349,414
1,155,661
6,441
1,149,220
15,226,822
7,584,374
EQUITY AND LIABILITIES
Capital and reserves
Distributable reserve
Non-current liabilities
Long-term portion of finance lease liability Current liabilities
Short-term portion of finance lease liability
Related Party Payable
Trade and other payables Total equity and liabilities
SACA Annual Report 2012
65
FINANCIALS
STATEMENT OF COMPREHENSIVE INCOME
2012
Revenue
Cost of sales Gross Profit Other income Operating costs Operating profit
Finance income Finance cost
R
8,598,010
(812,338)
7,785,672
13,352
(5,931,542)
1,867,482
206,952
(9,059)
Net profit for the year 2,065,375
2011
R
7,309,023
(858,597)
6,450,426
13,741
(6,221,027)
243,140
168,269
(7,994)
403,415
SACA’S NET PROFIT FOR THE YEAR
3 million
2.5 million
2 million
1.5 million
1 million
0.5 million
0
2011
Net profit generated from
World Chefs Against Hunger project
Total comprehensive income for the period
66
SACA Annual Report 2012
2012
6,218,409
-
8,283,784
403,415
FINANCIALS
STATEMENT OF CHANGES IN EQUITY
2012
R
Accumulated profit
At the beginning of the year
Net profit for the year
Net profit generated from SACA
Net profit generated from World Chefs Against Hunger project
At the end of the year
2011
R
6,410,493
2,065,375
8,475,868
6,007,078
403,415
-
6,218,409
14,694,277
6,410,493
NET Profit Generated from SACA
10 million
8 million
6 million
4 million
2 million
0
2011
2012
SACA Annual Report 2012
67
NOTES TO THE ANNUAL FINANCIAL STATEMENTS
INVESTMENT IN INCOME FUND
The investment in the Income fund consists of short term semi liquid deposits at financial institutions.
Balance as at 1 March 2011
Increase/(decrease) during the year
Balance as at 29 February 2012
2012
R
2011
3,264,718
8,041,422
11,306,140
R
3,513,452
(248,734)
3,264,718
The investment has no fixed maturity date and interest earned on the investment is variable linked
to the current prime interest rate. The investment in income fund consisted of the following:
2011
2012
R
SACA balance at year end
WCTAH balance at year end*
Total balance as yet 29 February 2012
5,191,169
6,115,971
11,306,140
R
3,264,718
3,264,718
*In the 2012 financial year, a World Chefs Tour Against Hunger (WCTAH) project took place. Donations were received to
help the underprivileged children for the chosen charities which were deposited into an investment account.
CASH AND CASH EQUIVALENTS
Cash and cash equivalents consist of cash on hand with banks. Cash and cash equivalents included in the cash flow
statement comprise the following balance sheet amounts:
2012
R
Bank balances
68
SACA Annual Report 2012
199,018
2011
R
95,327
FINANCIALS
NOTES TO THE ANNUAL FINANCIAL STATEMENTS
GROSS REVENUE
Revenue comprises:
Sponsorship
Donations
Patronage
Seal of approval
Competitions
Accessories
Membership
Advertising
General
Demonstrations
Discount allowed
Discount received
Training
Rental
Gross revenue
Other income:
Insurance recovery
Profit on sale of Property, Plant & Equipment
Staff costs:
Salaries and wages
Staff training
Staff recruitment
Staff bonuses
Company contributions
Average number of employees
2012
R
2011
R
2,790,887
112,503
342,350
228,781
269,500
2,525
663,143
7,500
2,361,198
8,750
(40,238)
61,371
1,775,240
14,500
8,598,010
2,339,355
63,340
383,500
678,937
285,000
3,489
530,831
1,450
916,797
12,000
(12,472)
3,204
2,060,092
43,500
7,309,023
2012
2011
R
1,752
11,600
13 352
R
13,371
13,471
2012
2011
R
2,479,009
12,358
87,983
185,575
27,585
2,792,910
R
2,009,265
14,534
3,158
111,618
2,138,575
15
14
SACA Annual Report 2012
69
FINANCIALS
NOTES TO THE ANNUAL FINANCIAL STATEMENTS
OPERATING PROFIT
Operating profit is stated after charging:
Auditor’s remuneration
Depreciation
Amortisation
Operating Lease : rental charges
Advertising
Audio/visual
Donations paid
Bad debts
Entertainment
General expenses
Management fees
Photos and videos
Printing and stationary
Repairs and maintenance
Telephone and fax
Travel costs
Uniforms
Judging costs
Staff costs
Seminars
Insurance costs
Legal fees
Other operating expenses
Finance income
Interest received:
- Bank interest
- Interest from investments
Finance costs
2012
2011
31,417
375,797
26,820
149,228
213,554
90,786
36,150
36,608
126,983
51,181
168,652
44,183
224,333
201,208
139,127
283.786
112,100
338,634
2,792,910
70,132
49,368
11,754
356,831
5,931,542
26,264
395,459
35,166
127,327
356,843
163,480
26,151
121,658
63,089
112,044
57,566
26,571
194,131
186,291
237,988
623,677
135,428
318,732
2,138,575
551,764
38,173
284,650
6,221,027
2012
2011
206,952
206,952
2
168,267
168,269
2012
2011
9,030
29
9,059
7,994
0
7,994
R
R
R
Interest on finance lease
Other 70
SACA Annual Report 2012
R
R
R
FINANCIALS
Cash generated from operations
Net profit
Adjusted for:
Depreciation
Amortisation
Finance income - SACA
- WCTAH
Finance costs
Movements in working capital
Decrease /(Increase) in accounts receivable
Decrease in accounts payable
2012
R
8,283,784
2011
R
403,415
375,797
26,820
(206,952)
(161,783)
9,059
8,326,725
395,459
35,166
(168,269)
7,994
673,765
244,710
(635,029)
7,936,406
(692,019)
(424,905)
(443,159)
NET PROFIT GENERATED FROM THE WORLD CHEFS TOUR AGAINST HUNGER (WCTAH) PROJECT
2012
R
Revenue
Cost of sales
Gross Profit
Operating costs
Operating profit
Finance income
Finance cost
Net profit for the year
7,268,817
(230,288)
7,038,529
(981,903)
6,056,626
161,783
6,218,409
2011
R
-
The World ChefsTour Against Hunger is run after every 10 years where chefs from all over the world come to South
Africa and embark on programs to raise money to feed the underprivileged children. In the 2012 financial year, this
project took place. Donations were made to help the underprivileged children. The above statement of comprehensive
income relate to income generated from this project as well as expenses incurred to date.
SACA Annual Report 2012
71
FINANCIALS
DETAILED INCOME STATEMENT
Gross revenue
Sales
Cost of sales
Gross profit on trading
Finance income
Other income
Total income
Expenditure
Audio/visual
Assets under R5 000
Advertising
Amortisation: Software
Amortisation: Website Development
Auditors remuneration
Bad debts
Bank charges
Bursaries
Cleaning and teas
Demonstrations
Depreciation
Donations
Entertainment
General expenses
Management fees
Operating Lease expense (Hire of Equipment)
Insurance
Legal Fees
Licenses
Motor vehicle expenses
Photos and videos
Operating Lease expense: Rental
Printing and stationary
Repairs and maintenance
Salaries
Seminars and Training
Telephone and fax
Travel costs
Uniforms
Judging costs
Other operating expenses
Finance cost
Profit/(Loss) on disposal
Profit
72
SACA Annual Report 2012
Combined
WCTAH
SACA
SACA
R
R
R
R
2012
15,866,825
(1,042,626)
14,824,199
368,735
1,754
15,194,688
(6,913,445)
94,287
29,811
405,274
9,333
17,487
31,417
36,608
40,209
64,000
27,320
29,750
375,797
133,818
150,988
55,193
302,600
138,119
49,368
11,754
8,286
70,284
239,352
11,417
275,119
202,382
2,892,679
70,132
167,317
396,388
126,001
338,634
112,321
(9,059)
11,600
8,283,784
2012
7,268,817
(230,288)
7,038,529
161,783
7,200,312
(981,903)
3,501
191,720
12,453
439
97,668
24,005
4,011
133,947
1,447
195,169
308
50,786
1,174
99,769
28,190
112,602
13,901
10,812
6,218,409
2012
8,598,010
(812,338)
7,785,672
206,952
1.752
7,994,376
(5,931,542)
90,786
29,811
213,554
9,333
17,487
31,417
36,608
27,756
64,000
26,881
29,750
375,797
36,150
126,983
51,181
168,652
138,119
49,368
11,754
8,286
68,837
44,183
11,109
224,333
201,208
2,792,910
70,132
139,127
283,786
112,100
338,634
101,509
(9,059)
11,600
2,065,375
2011
7,309,023
(858,597)
6,450,426
168,269
13,741
6,632,436
(6,221,027)
163,480
76,178
356,843
9,333
25,833
26,264
121,658
15,009
53,930
12,544
19,400
395,459
26,151
63,089
112,044
57,566
91,217
38,173
9340
39,448
26,571
36,110
194,131
186,291
2,138,575
551,764
237,988
623,677
135,428
318,732
58,801
(7,994)
403,415
72
Contact Details
Physical Address
University of Johannesburg
School of Tourism & Hospitality
Corner of Bunting & Annet Road
Auckland Park
Postal Address
PO Box 291305
Melville
2109
www.saca.co.za
Contact Details
Johannesburg
Telephone: +27 (0)11 482 7250
Facsimile: +27 (0)11 482 7260
Email: communications@saca.co.za
Company Registration Number
1987/002444/08
Public Benefit Organisation Number
PBO 930-008-422
Non-Profit Organisation Number
NPO/053/091
SACA is a BBBEE Level 2 Contributor
THANKS AND ACKNOWLEDGEMENTS
Candy Tothill, Annual Report Consultant
Lauren Hills, Editor
Bronwen Myhill, Graphic Designer
Connie Butler, Financial Manager
Bridget Gunner, Project Manager