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.
May will see the opening of Jackie Cameron School of Food & Wine’s ‘The School Outlet’. This is a venture between Jackie Cameron and Kate Cousins. Chef Kate was the school’s first intake’s top practical student. She graduated in 2016 with top marks for the final practical dinner and in-service placement - and took Deltrade Top Patisserie Practical Chef Award.
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.
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.
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.
“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.