The South African Qualifications Authority (SAQA) formally recognised SA Chefs as a professional body in 2012 after the association successfully met the criteria set by SAQA during the pilot recognition phase in 2011.

The South African Chefs Association has been at the forefront of promoting the art and science of cooking since 1974. Since then the association has grown to be acknowledged by the hospitality industry for the quality of the representation of chefs, the setting of standards in industry, and in the culinary education sector. In 2017, SAQA re-recognised SA Chefs for their contribution to the professionalisation to the sector as a whole and chef’s education in particular.

SA Chefs provides the platform for chefs to network with peers and advance their career goals through various activities. The association ensures that chefs have national support through the regional committees in 5 provinces.

What does this the status mean for SA Chefs?

The professional body is, through recognition, capacitated to set and uphold the standards of the services rendered by members of the association in industry. It also affords SA Chefs the opportunity to be part of the development of culinary qualifications especially working with the QCTO (Quality Council of Trade and Occupations), thus ensuring that the quality and standard of culinary education meets the requirements of the hospitality industry.

• Cook
• Chef de Partie
• Sous Chef
• Head Chef

The registering of professional designations is also part of the SA Chefs mandate. Designations are essentially the right to practice in an field of expertise and the following titles have been registered for professional chefs.

SA Chefs is building on and promoting the professionalism of the culinary industry through the awarding of professional designations.  Through processes of RPL (recognition of prior learning), the opportunity is available to all chefs, those qualified and those who do not hold a formal qualification. SA Chefs has implemented a Continuing Professional Development policy to ensure that chefs adopt a culture of life-long learning that will aid the individual and the industry in the path to professionalisation.

Training and skills development is crucial to the progress of any industry, and in line with registering professional designations, SA Chefs now has the authority to recognise suitable education providers and training systems. The SA Chefs-recognised schools will offer qualifications that are on registered on the NQF, accepted in industry, as well as a track record of equipping student chefs with the skills, work ethic, kitchen code of conduct and integrity to be a successful chef in the industry.

Building on the relationship with World Chefs, whom has already recognised the designations of SA Chefs as a fast track route to global certification,  SA Chefs will also encourage international practice, raising the esteem of the South African chefs’ profession on a local and global platform.

“The South African culinary industry has grown and developed tremendously to become diverse and world-class. We look forward to setting standards and raising the profile of the South African chef on both the local and international stage,” says Billingham.

Constantly striving to improve the culinary world in South Africa, SA Chefs has spearheaded important initiatives like the Tsogo Sun Centre for Culinary Excellence in partnership with the University of Johannesburg’s School of Tourism and Hospitality and the National Youth Chefs Training Programme in association with the National Department of Tourism.

Becoming a SAQA’s recognised Professional Body is a momentous achievement for the chefs, directors, board members and honorary life members of the association, and is a great platform for developing South Africa’s culinary industry further.

Chefs with Compassion is a registered Not For Profit company, founded on the 6th of May 2020 in response to the humanitarian crisis brought about by the COVID-19 pandemic. The initiative is based on a collaboration between organisations and individuals whose greatest wish is to alleviate the hunger and suffering of South Africa in every city where its network of chefs, kitchens, beneficiaries and supporters takes root. 

The founding partners are NOSH Food Rescue NPC (NOSH), the South African Chefs Association (SA Chefs), Slow Food International, the Slow Food Chefs Alliance SA, and Strategic Public Relations.