Today, the South African Chefs Association (SACA) is recognised as the authority on food in South Africa. SACA is a professional culinary association of over 4 000members, with five established branches throughout the country. Our members include catering and hotel company directors, restaurateurs, chefs, cooks, culinary educators, apprentices and trainees and can be found in every type of catering activity, from staff restaurants to fine dining and inflight catering.
SACA also plays an integral role in the training and continuous improvement of standards in the hospitality industry. With the predicted growth in tourism, this role is becoming more and more important and through the SACA Seal of Approval, recognised standards for the industry are being set. Product development is also an important service which SACA provides to the industry.
The Association assists in identifying and defining the training needs of industry. SACA also holds regular seminars and workshops, both nationally and regionally, in the constant drive to improve knowledge and standards. Competitions are held every year at events within the South African borders, to identify the new and rising culinary stars. Participation in international events and food promotions ensures the continuous development of young, aspiring chefs and raises the profile of South Africa’s diverse cuisine in countries across the globe.