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.
Shelley Seid, thanking you greatly for this wonderfully detailed piece on our BRUNCHES here at my school. Thanking you for your continued support and making a huge effort to be here.This does mean the world to us. We will kick our Br.unches off again the same time next year, see you then.
I’m so proud of NOKUSHO THEMBALETHU ZUMA and how well she is shining here at Jackie Cameron School of food & Wine, very special to watch her growth and development.
Thanking you Mart-Marie for a wonderful article celebrating all things KwaZulu-Natal local. Keep up the fabulous work of detail and precision.
A little while back the Poyntons of Cleopatra’s restaurant fame, came for a wine celler lunch. What an absolute treat it was for myself and my students to spoil these culinary giants. Their comments after their lunch (huge thanks to the team at Jackie Cameron School of Food & Wine for pulling off another fabulous event.)
Last weekend Jackie Cameron School of Food & Wine, once again, turned out in support of the Hilton Arts Festival – and what a treat it was. The students have coined the phrase “team work makes the dream work” – and this proved appropriate at the popular annual event.
Readers who follow the Jackie Cameron School of Food & Wine students’ progress will be interested to know that the first theory examination, marked by City&Guild in London, produced 19 distinctions and five merits. An impressive result, and I was thrilled.
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.
My students exams means I get to semi catch up with local chefs that I respect hugely because with all the kitchen assessing I am doing I need tasting judges to professionally and fairly judge my students plates. Everything gets judged blind, as in no judge knows whose food is whose.