From the beginning, the association has ensured that the culinary industry grows to greater heights.
|1974||The objective of starting the association was to see how chefs as a group of people with a common purpose could bond together for the betterment of the noble art of cookery. A group of six people had a vision, a preliminary meeting was held and the SA Association of Chefs de Cuisine opened membership to Sous Chefs, Chefs de Partie and junior positions.|
|1975||A Constitution was drafted and a recruitment drive launched.|
The Association recognized as one of its key objectives the development of South African staff in the Culinary Arts and the need to introduce a wider public to the pleasures of fine dining
|1976||A monthly magazine, "The Gazette" was launched with Marc Guebert as Editor|
|1977||The Chefs de Cuisine changed its name to the South African Chefs Association|
The new body became an associate member of Fedhasa
|1978||The Worldchefs congress was held in Paris, France.|
|1980||1st SA team to the IKA Culinary Olympics in Germany. The representatives were Wolfgang Heiduck, Bill Gallagher, Manfred Muellers, Wolfgang Leyrer and Otto Schellhas. Five individual gold medals; 4th overall place in hot competition.|
|1982||Billy Gallagher was appointed Vice President of SA Chefs in March and took over as President in November. Bill captioned the Salon Culinare International at London's Hotelympia|
|1984||SA Chefs 10th Anniversary|
2nd Cape Salon Culinare.
Culinary Olympics-11 Gold, 3 Silver and 2 Bronze.
Bill Gallagher and Heinz Brunner represented SA Chefs for the 1st time at the World Chefs congress.
World Chefs Orlando, Florida-SA Chefs bid to host next World Chefs Congress.
|1986|| Paul Bocuse was guest of honour at a gala banquet at the Carlton Hotel.|
The inaugural Infochef Conference was themed "The role of Food in 2000"
|1987||Garth Stroebel-1st South African to compete in the Bocuse d'Or. |
American Culinary Classics-Silver medal in cold kitchen and Gold in hot kitchen
SA Chefs was converted to a Section 21 (non profit) limited Company
|1988||World Chefs Congress-623 delegates attended.|
The Diamond Jubilee Congress of the World Association of Cooks Societies was held in March 1988 in Johannesburg.
The objective of their presentation was to highlight the need focus on nutrition throughout Southern Africa. It also emphasized the urgency of educating all our people to eat better. This is one of the South African Chefs Association's projects.
"Give a man a fish and he eats for a day. Teach him to fish and he eats for a lifetime"
IKA Culinary Olympics (Garth Stoebel, Manfred Reinhard, Glynn Sinclair, Brian McCune and Martin Maphanga competed with team manager Bill Gallagher).
|1989||SA competing at Food Asia held in Singapore.|
|1991||George Mazibuko represented SA at Bocuse d'Or and came 7th out of 22 countries.|
SA Chefs moved offices from Hillbrow to Fedics building in Rosebank.
Culinary Classic-Chicago (Durban Regional Team).
|1992||IKA Culinary Olympics held in Frankfurt-SA received 18 gold medals.|
Became world champions in the hot kitchen at the Restaurant of Nations.
|1993||World Cooks Tour for Hunger raised R500 000 for Operation Hunger and Valley Trust of Zululand, 120 chefs competed from 24 countries participated. |
Switzerland entered the hot section of Culinary Grand Prix.
|1994||Academy of Chefs was founded in October.|
SA Chefs celebrates its 20th Anniversary
World Chefs congress held in Stavanger, Norway.
Luxemburg-Team Africa-Culinary World Cup.
|1995||1995 American Culinary Classic.|
|1996||On 13th March, in Jerusalem, the World Association of Cooks Societies (World Chefs) voted unanimously to give SA the Presidium to manage on their behalf.|
The Presidium comprised of three positions: Bill Gallagher-President;Heinz Brunner-Vice President;Brian McCune-Secretary General.
SA Chefs offices moves from Rosebank to Ranburg.
|1997||South African Team competed in Scotland at SCOTHOT|
|1998||28th World Chefs Congress held in Melbourne-Steven Benson-World Championship winner against 20 other Chefs.|
Guinness Book of Records-Mpumalanga-longest Sosati.
Culinary Team South Africa-Culinary World Cup-Luxemburg.
|1999||SA Chefs celebrated 25 years of serving the industry.|
Team South Africa completed in Culinary Grand Prix.
|2000||Longest cake in South Africa (layered banana cake) 1198mm long (in Kwa-Zulu Natal).|
Youth Team placed 2nd in Holland
Culinary Olympics-Erfurt, Germany.
Bruce Burns competed in the Bocuse d'Or.
|2002||World Chefs All African Challenge held in South Africa.|
|2003||Team South Africa participated in the International Hotel and Gastro Competition in Austria (double gold and second overall) and the American Culinary Classic in Chicago (two silver and two bronze medals).|
Stefano Strafella competed in the Bocuse d'Or.
Tiger Brands World Cooks Tour for Hunger attracted 150 chefs from 30 countries and raised R1.5 million for needy charities.
South African Chef Leslie Jacobs placed 3rd overall in the Chaine des Rotisseurs Jeune Commis competition.
Martin Kobald was elected the new President.
|2004||SA Chefs celebrates 30th anniversary.|
UBR Food Solutions Junior Team competes in the World Cookery Competition.
South Africa sends a delegation to the 31st Congress of the World Association of Cooks Societies.
Team South Africa competes in the IKA Culinary Olympics.
Various teams representing South Africa have collectively brought home more than 250 gold, silver and bronze medals for the South African Chefs Association over the lastr 30 years. SA Chefs has sent more than 250 chefs overseas to represent South Africa and the South African Chefs Association in various competitions and food festivals since 1974.
SA Chefs launched the first International Chefs Day and this is now held world-wide on the 20th of October.
|2005||SA Chefs launched the Centre for Culinary Excellence, based at the new offices on the campus of the University of Johannesburg's School of Tourism and Hospitality with a computer resource centre, over 1 500 recipe books and a multimedia archive collection.|
|2008||Martin Kobald was elected Chairman of the Marketing committee for World Chefs.|
|2009||CCE's Skills Kitchen and Culinary Theatre is launched. |
Chef Stephen Billingham is voted in as SA Chefs President
SA Chefs launches Chef! Magazine
CCE launches the Enterprise Development Programme
|2010||36th anniversary of SA Chefs|
SA Chefs hosts World Chefs Board meeting in Johannesburg
SA Chefs is awarded Level Two BBBEE Contributor Status
|2011||SA Chefs judges over 4 500 entrants for the MasterChef SA TV Show. |
SA Chefs is nominated into the pilot programme for Professional Body status with the South African Qualifications Authority.
SA Chefs is awarded a R25-million contract by the National Department of Tourism to train over 800 previously unemployed people around the country as chefs under the National Youth Chefs Training Programme.
SA Chefs hosts the third World Chefs Tour Against Hunger with over 300 chefs attending from around the world, raising R7-million for charity.
|2012||Membership reaches all-time high of over 7 000.|
Culinary Team SA competes on IKA Culinary Olympics in Erfurt, and wins gold, silver and bronze medals
|2013||The first-ever InfoChef Africa and African Culinary Cup takes place.|
SA Chefs is awarded Professional Body Status by the South African Qualifications Authority (SAQA)
|2014||40th anniversary of SA Chefs|
The Certification & Designation Programme is piloted
|2015||SA Chefs plays a leading role in developing the trade test for National Artisan Moderation Body (N.A.M.B.)|
Thomas Overbeck becomes General Manager of SA Chefs
|2016||SA team led by Team Manager Heinz Brunner competed in their 9th IKA Culinary Olympics|
SA Chefs reached 8 000 members
Relauch of the Presidents Awards Gala Dinner
|2017||Rolled out the new phase of the National Youth Training Programme for the next 3 years|
Adopt a High School community projects begins
|2017||The South African Chefs Association (SA Chefs) reached 9000 members.|
|2018||Chef James Khoza-SA Chefs first home-grown President was appointed.|