Franschhoek Hospitality Academy unveils its new home

The Franschhoek Hospitality Academy has found a new home, at what was once known as the Haute Cabrière Education Centre. Now, in its 6th year, students can enroll to learn about wine, cooking, food and beverage standards and more.

Student Dillon Samuels plans to become a sommelier. Image by Lizell Persens.

The courses include: Introduction to Wine, Front Office, Food and Beverage Standards, Housekeeping, Cooking, Franschhoek Concierge, How to Ace an Interview, Entrepreneurship and An Introduction to Management. The program has been crafted by some of the food and wine industry’s top brass – Margot Janse, Reuben Riffel, Matthew Gordon and Chris Erasmus.

THE INCEPTION OF THE LEARNING CENTRE

The learning centre was founded by Michaela Julian, Tarryn Corlett and Brian Moor. The institution’s head Jeremy Davids says the program was launched to reduce the unemployment rate and equip youths.

“This academy is playing such a big role in Franschhoek. Franschhoek is the food and wine capital of South Africa. We always asked “What would set us apart from other tourist destinations?” and that would be to train our own people,” says Davids.

40-year-old Davids has been the head of the academy since its inception in 2018. Image by Lizell Persens.

He is proud to be at the helm of the academy, which boast numerous successes.

STUDYING AT THE ACADEMY LEADS TO A FRUITFUL CAREER

“Since 2018, until the end of last year, we’ve had 5 different class groups. 78 students graduated. Out of the 78 students, all of them are employed. 24 of them have grown significantly in the industry. They are now in middle tier to senior management positions,” says Davids.

A ribbon-cutting ceremony was held on Friday. #smile904fmnews pic.twitter.com/0f9S285ubQ
— Smile90.4 FM (@Smile904FM) May 15, 2023

Haute Cabrière’s co-founder Hildegard Von Arnim shares why the academy is close to her heart…

The home of Pierre Jourdan, nestled in the mountains of the Franschhoek Valley. Image by Lizell Persens.

THE FUTURE OF FRANSCHHOEK’S YOUTH

“It’s all very well getting matric, but what happens after matric. There are so many restaurants here, so many B&B’s but they have to have a certain knowledge to be employed, to be part of a team. That is what they gain at the hospitality academy,” explains Von Arnim.

Food for thought. Image by Lizell Persens

Students at the academy say they’re eager to see what their futures hold in store. 20-year-old Dillon Samuels is one such student who is a wine enthusiast.

“The academy is very different from other institutions. At other institutions, you’re just a student number. Here, they actually know your background. They do research about your family, so they really do care. And if you’re absent a day or 2, they really want to know why and what the reason is. So they check up on you, and make you feel like family,” concludes Samuels.