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.
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.
I strongly advocate that aspiring chefs enrol for our work-experience programme. This helps them to make an educated decision about joining the exciting, but demanding, culinary industry. Julia Whitby, a Grade 11 pupil, recently took up our offer. She now has an idea of the behind-the-scenes work and was thrilled with all she learned. Her words succinctly convey her feelings:
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.
Georg Lens’ mother, Cindy, was responsible for all the sign writing at the school. I suggest you commission her/WALLCANDY for any wallpaper, painting and design requirements you may have. Georg too came to the school’s first open day but I believe his idea of becoming a chef was cemented after he attended a Teens Cooking Class.