Angelo Richard... There Is Always One

Angelo Richard... There Is Always One

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.

Clifford Thwala - Adding His Unique Touch

Clifford Thwala - Adding His Unique Touch

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.

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.

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.