Nkululeko Bryan Mlotshwa, the 2017 bursary winner, is an inspiration and I cannot wait to see how well he does in the industry. I thank TASTE for bringing him into my life and my school. He has made so many delicious things – from artisanal bread to cake icing, and gives his all to everything he does.Read More
Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his interest in food while employed as a general worker in the hospitality industry. That was in 2011. He gained experience in several KwaZulu-Natal restaurants, and in 2016 he relocated to Pretoria with the aim of building on the knowledge he had already gleaned.Read More
Here you may meet Zandy Armstrong, one of this year’s aspiring chefs. Zandy grew up in North West Province.
“As a child - ‘reared’ on a farm - I have fond memories of my mom’s friend Liana whose home-cooked venison pie left a lasting impression,” Zandy recalls. “Today, this recipe still evokes happy times with our extended family sitting around the fireplace, on chilly winter days. The dish is special to me because it was a catalyst for bringing people together.”Read More
We look forward to welcoming you to Jackie Cameron School of Food & Wine for the Student POP‑UP Br.unch Restaurant.Read More
Twenty-five international distinctions from the students who graduated earlier this month was a remarkable feat - an achievement the current, #20182019 intake has taken on as a challenge. Jackie Cameron School of Food & Wine’s aspiring-chefs’ examinations are marked in London and the results are awarded by City&Guilds, London.Read More
It has been inspiring to witness this shy, young man blossom. I have often overheard comments such as: “Angelo is such a gentleman - we need more men like him”. Seriously fired up on this course, Angelo’s contribution is always 100 per cent. He is motivated and enthusiastic to tackle anything thrown his way. He volunteers to work at every function – wanting to make the most of every experience.Read More
The Jackie Cameron School of Food & Wine #20172018 students are well into the practical placement segment of our curriculum, and the #20182019 are progressing through the course material proficiently, and in good time.Read More
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.Read More
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.Read More
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.