Cook Concern

Thank you Tom from Cook Concern for your interest and enthusiasm towards my school and I. Really appreciated. Thank you for spreading the word by this post you did.

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Heather-Lee Holliday's Family Favourite

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.

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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.

Class of 2018, interviews, school of food and wine, StudentsJackie Cameron03 April 2018Jackie Cameron School of Food and WineStudents, Students 2018, Class of 2018, School Of Food & Wine, Jackie Cameron School of Food And Wine, Student Profile, Q&A, Student Interview, Anthony Boudaine, Heston BlumenthalComment

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.

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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.

Class of 2018, school of food and wine, Students, interviewsJackie Cameron03 April 2018JC School of Food and WineStudents, Students 2018, Class of 2018, Jackie Cameron School of Food And Wine, Michel Roux jnr, Raymond Blanc, Shelina PermallooComment

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.

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Chef Christine Burgess

"I am honoured and privileged to have Chef Christine Burgess at the school – KZN, we should be proud, we look forward to seeing how the students and the school would grow, with Christine on board." - Jackie Cameron

StaffJackie Cameron16 March 2018Jackie Cameron School of Food and WineChristine Burgess, Jackie Cameron School of Food And Wine, Karen Edwards Photography, Staff, Chef Harold Bresselschmidt, Margot Janse, Ruben RiffelComment

Enrollments Now Open for Class of 2018/2019

Enroll now at Jackie Cameron School of Food & Wine for the class of #20182019, starting 15 January 2018. This is an 18 month internationally accredited course.

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Aspiring Chefs... Enrol For Our Work Experience Programme

I strongly advocate that aspiring chefs enrol for our work-experience programme. This helps them to make an educated decision about joining the exciting, but demanding, culinary industry. Julia Whitby, a Grade 11 pupil, recently took up our offer. She now has an idea of the behind-the-scenes work and was thrilled with all she learned. Her words succinctly convey her feelings:

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Introducing Jonathan Kapp - Class of 2017

I met Jonathan Kapp, of Johannesburg, by chance. He accompanied his girlfriend for an interview to enroll at the school, and he so enjoyed what he saw that soon after he sent an application.

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