“It’s an absolute blessing that I have a committed, enthusiastic aunt who ensures the admin department at my school runs in a smooth and orderly fashion,” explains Jackie, with the look of gratitude in her eyes.
I wanted to train at the best school possible and under the best chef possible – and, at this stage, I feel Chef Jackie Cameron is the best option available.
Crepe suzette. It’s a classic French dessert which I find elegant and full of flavour – and I’m full of personality, energy as well as confidence. With that comes carrying oneself with decorum.
The name Jackie Cameron. The different qualifications and certificates offered in the course.
To learn to prepare food the correct way. To be the best I can be and to be able to inspire others to do the same.
I have always been passionate about food and I want to follow a future in the culinary industry.
I am hoping to gain – and achieve – the personal, theoretic and practical skills needed to become a renowned chef; and to graduate with the necessary qualifications.
During my first year out of school my appreciation of food grew. Now in my second year I want to build on that.
I have followed Jackie Cameron for years and become a fan of her marvellous work. I knew I wanted to be trained by the best in the business of food and fine dining. I was in contact with her for about three years before enrolling, and in 2018 my dream became a reality. She just does things properly.
The school was recommended to me – and, thereafter, I did my own research. I have no doubt it is the best in South Africa.
I have appreciated food from a very young age and, following signs and comments from influential people in my life, I chose to enrol here.
What inspired you to enrol at JCS of F&W? My enthusiasm for food. This opportunity popped up when I was looking at adding to my dietetics degree – I grabbed it.