The achievements of the latest group of graduates from the François Ferreira Academy in George were celebrated at a ceremony held on 4 February. Family, friends and industry partners gathered to mark the occasion as students received recognition for completing their vocational training in culinary arts, patisserie and management.
The event honoured the graduates’ hard work and perseverance, while also reflecting the Academy’s focus on practical, hands-on training designed to prepare students for the realities of the hospitality industry.
The vision of the late Chef François Ferreira, founder of the Academy, continues to shape its approach to skills development.
Newly appointed campus manager Jarine Mostert welcomed guests to the ceremony, followed by a keynote address by Elsie Harmse, CEO of UXi Artisan Development.
The programme highlighted the graduates’ talent and commitment as they take their next steps into the industry. A total of 13 students graduated with a Highfield Diploma for Professional Chef.
Sean Vermaak was named Best Cooking Student, receiving the Chai & Spice and Eureka Mills award, while Rossco Danielis received the 101 Meade and Eureka Mills award as Best First-Year Student.
Eighteen students from the 2024 and 2025 intakes completed the Highfield Diploma in Patisserie, Confectionery and Bakery. Idane Maritz was recognised as Best Student in Baking, receiving the SA Baking Supplies and Eureka Mills award.
Eight students graduated with a Highfield Diploma in Culinary Supervision and Management. Kechia Nel received the Lion Walk Outeniqua Game Farm Lodge, Hartmans and Eureka Mills award for Academic Excellence.
Tiago de Abreu was named overall Best Student Chef of the Year for 2025, receiving the Fancourt award. In her address, Harmse encouraged graduates to pursue their passions and embrace opportunities within the industry. “We are proud to see our students equipped with the skills and confidence to thrive in their careers,” she said.