Celebrating Distinctions With Lance Klipp
Graduation was a celebratory affair with guest-speaker, Fee Halsted of Ardmore Ceramics, delivering inspirational words that, I’m sure, will be taken into the workplace. The students were gifted with numerous useful tools such as an Oryx Salt and Sunfoil pack, as well as a set of Steelite mugs sent from London, Homewood hand-crafted cutting boards and Jackie Cameron School of Food & Wine branded Wonderbags, courtesy Sarah Collins.
The Culinary Equipment Company Student of the Year, Cheri Kustner, was also presented with the Waterford Wine Award. Honours also went to Costas Chrisodoulou, who took the Champagne Valley Best Baker and Overall Top Cake Icing Award; Brynn Enslin, who won the Geochem Hygiene and Kitchen Management Award; Trizanne Kodi, who was presented with the Del Trade Top Patisserie Chef Award; and Georg Lens, who took the Elba Overall Practical Student Award. I’m confident they will all make a positive contribution to the culinary industry.
And now to introduce you to Lance Klipp, another of our most recent intake. He is a St Charles College old boy. Born and brought up in the Dalton area, he says no one knows Dalton so he says he is from Wartburg. Today he has chosen to share one of his mother’s recipes. I’d be grateful if you’d try the recipe and then email the school with your comments. Our previous students found this to be a very beneficial and helpful exercise.
With schooldays behind him, Lance enrolled for a BCom in business management and soon realised it wasn’t for him. The time spent in digs meant cooking for mates and that’s when he realised the route his career would take. He enjoyed the praise for the dishes he prepared and in time friends would rather eat from Lance’s kitchen that at a restaurant. Their favourite meal was his chutney and mayonnaise chicken - a dish Lance’s mother would prepare after he had spent a long day on the sport field. Memories of aromas from the family kitchen were relived and fellow students insisted the dish be on the menu every second week. This is a tasty, everyday recipe that can be enjoyed on a student budget.
With Lance’s attention to detail I’m confident this recipe is as close to his mother’s original as it could get. Guests at the school are charmed by Lance’s manners and comment on the gentleman that he is. It’s inspiring to watch him mature as his confidence with food develops.
We look forward to welcoming you to the school – and remember the student’s pop-up brunches have kicked off for the year. For details email: email@example.com
Here is to each of the students reaching greater heights than they ever thought possible.
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