Heather-Lee Holliday's Family Favourite

Heather-Lee Holliday's Family Favourite

From all reports, the Jackie Cameron School of Food & Wine #20172018 students are doing us proud in the industry. And, I can confirm that the #20182019 intake is getting stuck into the course material with great enthusiasm. We are all learning and growing.

Sundowner with a Difference

Sundowner with a Difference

Every month we will showcase different wine estates. 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.

Bee Berriman - Administrative Manager

Bee Berriman - Administrative Manager

“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.

Introducing Zandy Armstrong - Class of 2018

Introducing Zandy Armstrong - Class of 2018

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.

Introducing Anele Tembe - Class of 2018

Introducing Anele Tembe - Class of 2018

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.

 

Introducing Heather-Lee Holliday - Class of 2018

Introducing Heather-Lee Holliday - Class of 2018

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. 

Introducing Marlene Carvalho - Class of 2018

Introducing Marlene Carvalho - Class of 2018

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.

Introducing Lance Klipp - Class of 2018

Introducing Lance Klipp - Class of 2018

During my first year out of school my appreciation of food grew. Now in my second year I want to build on that.

Introducing Sbonga Clifford Thwala - Class of 2018

Introducing Sbonga Clifford Thwala - Class of 2018

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.

Introducing Nkululeko Mlotshwa - Class of 2018

Introducing Nkululeko Mlotshwa - Class of 2018

The school was recommended to me – and, thereafter, I did my own research. I have no doubt it is the best in South Africa.