Do you have a Weber? Have you attended a Weber Grill academy course at my school? If you have answered no to the first question-go out and buy a Weber and then come on our next Weber class. If you have a Weber and think you know it all... you don’t!
In an attempt to help conserve electricity, Jackie Cameron School of Food & Wine highly recommends the use of Wonderbag, a revolutionary, non-electric, heat-retention cooker that allows food that has been brought to the boil by conventional methods, to continue cooking for up to 12 hours, without using any additional energy source.
Visitors to Jackie Cameron School of Food & Wine will note that Culinary Equipment Company features here. That’s because it is a reliable source for, arguably, the best in gastronomic tools - from world-class heritage brands to innovative technology used in the world’s leading kitchens.
Oryx Desert Salt is a natural, sundried, unrefined whole food. That's the reason it takes a rightful place in the Jackie Cameron School of Food & Wine kitchen – you'll find only the finest products here.
Ed Schroeder's attention to detail – seen clearly in the eyes of his subjects - harmonises with the focus on perfection at the Jackie Cameron School of Food & Wine. It is, therefore, logical that a collection of his work - an unusual new-age presentation - will be on display at the school. Visitors are welcome.
The modern, user friendly and ergonomically designed Thermomix unites functions of over 10 appliances into a single, easy to use, compact appliance. It chops, blends, grinds, mills, kneads, mixes, cooks, steams and weighs!
By choosing the Grant Sous Vide Universal Stirrer (stirred heat) SV200, Jackie Cameron School of Food & Wine offers students the best in reliable instruments as they realise their dreams of a culinary career.