Meet 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.
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Owing 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.
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Another 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.
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Maritzburg 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.
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“Jackie Cameron shares her Strawberry and White Chocolate Cupcakes recipe.”
- Afternoon Express
“Jackie Cameron shares her grandmother’s Gingerbread with Cream Cheese Icing recipe.”
- Afternoon Express
“Vote for Nolan Adimulam, past student of Jackie Cameron School of Food & Wine, to be your winner of the Excella Young Chef Competition!” - Jackie Cameron
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This 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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Today, I am introducing to you dynamite in a small package. Kiara Axelson is passionate, determined and extremely hard working - all the traits required for the making of a great chef. And don’t try to push her around…
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Some years back I organised a week-long, holiday cooking course for interested learners from local schools. The following year past-students, Georg Lens and Brynn Enslin enrolled at Jackie Cameron School of Food & Wine. There was a young girl, in that particular group, who had a natural flair with food, and I knew that she would enrol for my culinary course, when her school days were over.
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