"How do you spoil that someone special in your life on Valentine’s Day? Take them on a picnic. But then an ordinary picnic just won’t cut it - make it a gourmet one. For acclaimed chef Jackie Cameron of the Jackie Cameron School of Food and Wine, picnics have a special romance." - Frank Chemaly / The Independent on Saturday
Another KZN- super star, thank you once again Anna Trapido for show casing our talent: Dumisani Dube. Congrats to Dumi for this fabulous article and Craig Scott for the natural photos reflecting Dumi’s day-to-day space, Meander Fine Wine.
When chefs are cooking with passion they need partners with passion. Creative chefs are looking for solutions beyond the “normal” known technologies. Salvis has a variety of solutions in high vacuum or high pressure and futher technical equipment like the salamander which are state of the art.
Every chef has their pet hate – and Jackie’s is seeing someone in the kitchen with one of her knives in their hand. “Nobody is allowed to touch my knives – they’re from the Wüsthof Classic Ikon range and they’re engraved. I use them, sharpen them and wash them myself,” she says. “I am very classical and old-fashioned in many ways and these knives are truly stunning – and they fit my hand like a glove,” she says. Having bruised and cut herself early in her career with blunt knives, Jackie makes sure her knives are always sharp.
"In honour of National Braai Day, Jackie Cameron has given us recipes for a sensational potato bake and delicious lemon meringue, as well as an amazing salad created by one of her top students, Jordin Shelly." - Brettenwood Coastal Estate Magazine
It was an honour to have been asked to submit recipes for The Great South African Cook Book (Quivertree Publications) that showcases 67 chefs, cooks and bakers who contribute to our country’s diverse and creative culinary industry.
"She makes the most comforting curry, the heartiest pies and a killer tart. And that’s not just your mother we’re talking about. We convinced South African food pros, from Reuben Riffel and Zola Nene to Ina Paarman and Dorah Sitole, to share the most treasured of their mothers’ recipes." - Taste Magazine
Four South African cookbooks have been named winners in South Africa in the Gourmand World Cookbook Awards for 2017. These titles now all qualify for the next Gourmand Best in the World competition, which will be held in Yantai, China, the results of which will be announced in May.
Adding a new dimension to the expanding culinary offering in the KZN Midlands, Jackie Cameron’s School of Food and Wine - which obtained its restaurant license last year - is opening a “school outlet” that will function similar to a restaurant.
4 Struik Lifestyle titles named winners in South Africa in the Gourmand World Cookbook Awards 2017. Struik Lifestyle, an imprint of Penguin Random House South Africa, is proud to announce that four of its titles have been named winners in South Africa in the Gourmand World Cookbook Awards for 2017.
With meat being so expensive, vegetables are starting to take centre stage, with the meat component being almost a savoury flavouring rather than a meaty feast. I’m excited by this as it shows much more creativity from the chef.
With honours all around, the first intake of students at Jackie Cameron School of Food & Wine are testament to the high standard demanded for this internationally-recognised, mentoring course that produces respected chefs - a cut above the rest.
My family and I have always been massive ‘foodies’. Food has just, for as long as I can remember, been a very big part of our lives. Eating, cooking, creating, sharing a story through a dish. I love every aspect of it and really so happy that I have found something that I am so deeply passionate about pursuing with all the love I have. I guess you could call it a healthy obsession really.
Put your head down and work extremely hard to improve your skills every minute of every day. Steel with your eyes and ears and be open to anything that you can learn from… keep your arms open for opportunities. Work under a fabulous chef-stay and show loyalty and integrity – this industry is very small.
"Just about everything Jackie Cameron touches turns to gold. From the legacy she left behind in the Hartford House kitchen to the professionalism of her Hilton School of Food and Wine and the pastry on her puff tarts, Jackie is one of KZN’s culinary shining lights." - Delicious Durban
Under the leadership of Jackie Cameron, Hartford House restaurant in the KwaZulu-Natal Midlands was consistently rated in the Top 10 restaurants in South Africa and the recipient of many culinary awards. She is now owner of Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal, and designer of the JC Chef Clothing range.
I’m super excited to be going to one of my favourite places on the North Coast, tomorrow: BRETTENWOOD COASTAL ESTATE for a “Baking with Jackie Cameron” book launch, thank you Brettenwood for your continued support and for having me. See you tomorrow!
Thanking you so very much Tamara LePine-Williams and Nicola Genovese for all the trouble you went to in making this such a special interview on Classic FM. Nicola, you baking these items from my cookbook added such a lovely dimension to this interview. This is really appreciated!
One of the most exciting South African chefs over the last decade, Jackie Cameron's name has become synonymous with Gastronomic pleasure. Find Jackie Cameron's School of Food and Wine in KZN Midlands. - Urban Life 'n Style
Jackie Cameron was born and raised in the KwaZulu-Natal Midlands, South Africa. She has a long list of achievements such as Hartford House restaurant achieving national Top 10 status four times and making number five restaurant in the country in 2013 – was mentioned regularly in magazines such as Food&Home, Taste, Eat Out, and House and Leisure – all when it was under her guidance. - The Legacy Project