Dylan Buys, Class of 2021, is here at Jackie Cameron School of Food & Wine preparing his final 18 month lunch, we can’t wait. Read a few words from Dylan about embarking on our intensive, nationally and internationally recognised Chef course on our blog.
Read MoreEvery year when planning recipes for you, The Witness readers, there is always a student who wants to place the spotlight on the family’s Malva Pudding recipe. Definitely a South African favourite. Today it’s Michael Ellis’ turn to share his version of this popular dessert.
Read MoreIt’s appropriate that Olivia Malan should be my first student introduction of the year because she was the first person to enrol for the 2022 intake. As disruptive as Covid-19 proved to be, there were a few lessons learnt and, for me, the message was the accessibility of an online presence.
Read MoreThere are times when I wish I had a camera at hand. Dylan Buys’ mother’s reaction to her son’s successful interview was one such moment. Her burst of emotion overlapped on to me because her appreciation was so heart-warming considering the amount of work that my family, the team and past students have put in to making Jackie Cameron School of Food & Wine a successful culinary institution.
Read MoreMeet Gian Jeffers, who comes to us from Durban, where he attended Clifton College. In a short time, Gian has grown exponentially, and I enjoy witnessing the way he takes on more every day.
Read MoreOwing to Covid-19 hard lockdown, Saxon Tilling’s interview for enrolment was conducted over Zoom. On registration day I met a gentle giant, who proved to be an enthusiastic, hardworking, determined and focussed, young man. Saxon puts pressure on himself, so progresses daily. He has an exciting future ahead of him.
Read MoreAnother year passes by, and Jackie Cameron School of Food & Wine enters its seventh year. I have almost completed introducing you to our 2021 students as I prepare to enrol the 2022 intake. Introducing Joel Van Rooyen.
Read MoreMaritzburg College past-pupils, Keilan Chetty and Dylan Pretorius-Spires, who are among this year’s intake, generate a great deal of banter in the kitchen. They are also inspiring other young guys to consider a career in the culinary industry.
Read MoreFirst-year students at Jackie Cameron School of Food & Wine, Aimee Hohls and Saxon Tilling, took silver in the RCL Foods’ Young Chefs Challenge 2021.
Read MoreThis month’s student Megan Odell has shown immense progress within a year. She heard about the school from a family friend and made it her goal to be part of the ‘family’.
“I’m so happy here,” she says with enthusiasm. “It pushes me beyond my limits and takes me out of my comfort zone, which is exactly what I need in order to grow and become the best I can be. I am really looking forward to the rest of the course, and what the future holds.”
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