I wanted to express my heartfelt thanks for the wonderful feature article Tony Jackman of The Daily Maverick wrote about me and my students. The beautifully crafted words capture the essence of my passion for cooking and teaching. The support and recognition mean the world to me, and I am honored to have been featured in your publication.

“I was inspired to attend Jackie Cameron School of Food & Wine by many factors, starting with the top-level accreditation, and the ranking graduates hold throughout the country.” - Megan Maistry

Jackie Cameron School Of Food & Wine presents an evening of music and food with Nicky Grieshaber. Let us take you on a musical food journey on 19 April 2024.

“With immense gratitude, I extend my heartfelt thanks to The Midlands Magazine for the wonderful feature on the Jackie Cameron School of Food and Wine.” - Jackie Cameron

If you need something done at Jackie Cameron School of Food & Wine, Ashleigh is your go-to person. Why Ashleigh, you may ask. It’s because, bar the cooking, she is responsible for organising functions, the admin - and everything in between.

Join us on Wednesday 10 April at Jackie Cameron School of Food & Wine for a Sundowner With A Difference! We'll be showcasing the wines of Boschendal and our students will pair tastings for the various cultivars presented.

“The culture at Jackie Cameron School Of Food & Wine made me feel at home.” - Katelyn Kitchin

“I wanted to enrol because I feel a genuine connection to food, and I knew that if I enrolled at Jackie Cameron School of Food & Wine, I would be able to gain the experience I need for my culinary future.” - Charlotte Davis

“I was inspired by the way Chef Jackie Cameron has involved herself with top chefs around the world - getting ideas, inspiration and knowledge from other countries’ specialty dishes. Then to inspire her students.” - Shannon Jade Atkinson

“I want to learn the knowledge and skills required to be successful in the culinary field.” - Gerhard Blome

“Cooking is a way to make people happy, and it helps satisfy me. I can’t see myself sitting in an office, and if I’m going to do something for the rest of my life, it should be something I love.” - Anna Davy

“When looked at different culinary schools I was impressed with the equipment and the opportunities that would come studying at Jackie Cameron School of Food & Wine.” - Michael Farrell

“I applied to Jackie Cameron School of Food & Wine because of its esteemed reputation and comprehensive culinary curriculum. I was inspired by the opportunity to receive hands-on training and to learn from renowned Chef Jackie herself. I believe that studying here will equip me with the skills and knowledge needed to excel in the culinary industry.” - Joshua Levy

“From a young age I’ve had a passion for cooking. After school, I went to university and realised it wasn’t for me. I thought about what I was passionate about and what I could see myself doing for the rest of my life and my options were working with the ocean, which I’ve been doing for the last year, and working as a chef which I’m training to do now.” - Conor Rogers

“It has always been my passion to cook, I have been doing all the short courses to uplift my cooking skills and then I got to the point where I felt that it was necessary for me to study at a culinary school to get more skills and qualification.” - Lungi Ngidi

“When I learnt about Jackie Cameron School Of Food & Wine my first thought was: Wow, I would really like to be at a place where I can be taught by someone who is really passionate about food.” - Jared Nosenzo

“I decided that I would like to further develop my limited cookery skills and techniques. I knew about the good reputation of Jackie Cameron School of Food & Wine and thought that it would be a fantastic opportunity.” - Callum Pollard

Join us for the launch of Tom Solemn - A Biography, The Anatomy of a Death. A debut novel by Matthias Stockenstrom 2 March 2024.

Join us on Wednesday 6 March at Jackie Cameron School of Food & Wine for a Sundowner With A Difference! We'll be showcasing the wines of Gen Carlou Wine Estate and our students will pair tastings for the various cultivars presented.

A heartfelt 'Thank You' to Tony Jackman from Daily Maverick for your kind words... and for linking to a past article written by Wanda Hennig.

Join us for a 45-minute ELBA cooking presentation with tastings featuring culinary experts Jackie Cameron and Ramola Makan

Join us for a romantic sharing dinner. Arrive at 18h00, head off to your table – starter, main course and dessert will be ready and waiting for you at the table to enjoy at your leisure... Think cheese and charcuterie board, main course comprising smoked salmon puff tart and dessert that includes berries, cream and lavender. Cost: R350 per person.

I was thrilled to chat with Carol Ofori of East Coast Radio about my culinary journey. Do listen below.

“Hands-on” is Jackie's philosophy, and “don’t ever give up” her motto. The students work alongside her daily, and the school provides the opportunity to experience all things foodie in a safe and secure environment.

This was my first ever cooking class, all those years ago…

I’m thrilled to be on the cover of A-choice magazine, a London UK publication. How honoured I am! Thank you Gbenga T. Okunlola the Publisher/Editor-in-Chief for getting in touch with me.

If you're thinking of enrolling at Jackie Cameron School of Food & Wine, this video will provide you insight into Chef Jackie and our intensive, nationally and internationally recognised chef course.

Join us for Sundowners with a Difference on Thursday 30 November 2023 where we will showcase Old Road Wine Co. The students will pair bite-size tastings for the various cultivars being presented, and we’ll ask you to comment on the snacks and how well they pair with the respective wines.

At Jackie Cameron School of Food & Wine, the art of cooking goes hand in hand with celebrating South Africa's rich culinary heritage. With a recent addition of seven beautiful Weber grills, Jackie Cameron School of Food & Wine has taken its outdoor cooking experiences to exhilarating heights.

So fantastic having you with us recently, you can all be very proud of how you cooked!