Thank you Ramola Makan from Elba Cookers for coming to Jackie Cameron School Of Food & Wine and doing a cooking demonstration for my students and I, all in our Elba kitchen…
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Founded in Italy, Elba has been in the business of crafting premium kitchen appliances for over half a century. Rooted in Italian craftsmanship, Elba is renowned for its innovative designs, exceptional performance, and dedication to sustainability. The company's cookers are a perfect example of this, boasting an array of features that allow chefs like myself to create culinary masterpieces with ease.
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For 116 years, DEFY has been pioneering a brighter future for all South Africans by producing innovative domestic appliances.
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Wow wow wow, I just love our SousChef Sous Vide Immersion Circulator! First of all I never read manuals - I just don’t. I buy something and I must just be able to figure it out - this was super easy to figure out. I also love the fact that if you have never used a sous vide machine there is only 1 back-to-back page of instructions. My kind of manual, straight to the point!
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While Jackie Cameron and her School of Food and Wine can no longer serve their restaurant patrons during the lockdown, the well-known Midlands chef and her team have directed their energy to feeding children and communities who really need it.
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A Friday of the months below sees our popular Weber Grill Academy. If you think it can’t be done on a Weber we’ll show you it can… Demonstrations are by award-winning chef and business owner, Jackie Cameron. You will have the opportunity to taste the results, and recipes will be supplied. All fish used at the school is Sassi green-listed.
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When chefs are cooking with passion they need partners with passion. Creative chefs are looking for solutions beyond the “normal” known technologies. Salvis has a variety of solutions in high vacuum or high pressure and futher technical equipment like the salamander which are state of the art.
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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.
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Jackie Cameron School of Food & Wine looks forward to welcoming you to the school’s open day at Culinary Equipment Company this Saturday!
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My internationally-accredited Jackie Cameron School of Food & Wine is hosting an open day – today. It would be a pleasure to meet you and for you to see for yourself what professional culinary luminaries Abigail Donnelly, Arnold Tanzer and Garth Schnier have been talking about when they complimented me on the school’s achievements.
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