Q&A with past student of Jackie Cameron School of Food & Wine, Cara Conway.
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I couldn’t be prouder to be sharing this with all of you. For marrying the love of my life, Ben Wessels. Having my bestest sister by my side: Sheldeen Cameron and great friend: Nardia Adams. Walking down the aisle with my father: John Cameron and having him giving me away. Having my mother Mauveen Cameron helping me dress. To having the many little surprises that Rainer and Gabi Kirschke presented to us throughout the day.
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Imagine achieving third place in the world. Well, with help and encouragement from many enthusiastic folk, the Gourmand Awards jury judged Baking with Jackie Cameron (Struik Lifestyle, an imprint of Penguin Random House South Africa), the best pastry/baking cookbook in the world. And that was in a competition considered the Oscars of the food industry. I’m sure you will understand that I am thrilled beyond words.
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With honours all around, the first intake of students at Jackie Cameron School of Food & Wine are testament to the high standard demanded for this internationally-recognised, mentoring course that produces respected chefs - a cut above the rest.
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It was 16 years of hard work - and a dream accomplished - when the first intake of students at Jackie Cameron School of Food & Wine graduated with distinctions in all subjects. I now look forward to welcoming next year’s aspiring young chefs.
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Chef Billy Gallagher lives on in the lives of aspirant chefs at the Jackie Cameron School of Food and Wine in Hilton, KwaZulu-Natal. His biography 'Lettuce and a Lady’s Breast' now forms an integral part of the school's set-reading material.
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At her cookery school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. “Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron, as she applies the delicate finishing touches to a dish picturesquely named Seaside Mussel Shell with Memories.
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It’s true what they say about small packages – they’re explosive. Renowned chef Jackie Cameron’s new School of Food and Wine in KZN has burst onto the scene with a bang, giving students fire in their bellies and expert training in the hospitality industry. - Taste Magazine
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Here are answers to questions put to first-year students Kate Cousins, Cara Conway and Carla Schulze which may help aspiring chefs decide whether - or not - they would fit into the culinary industry.
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When visiting The Hilton Arts Festival last year, I spotted a gap for fine-dining food and I knew Jackie Cameron School of Food & Wine had to participate in the 2015 event. I was overwhelmed with the encouragement we received from patrons of the festival and from other stand holders. Now that I have a better idea regarding requirements, I look forward to September 2016.
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