“It’s an absolute blessing that I have a committed, enthusiastic aunt who ensures the admin department at my school runs in a smooth and orderly fashion,” explains Jackie, with the look of gratitude in her eyes.

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.

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.

 

The name Jackie Cameron. The different qualifications and certificates offered in the course.
To learn to prepare food the correct way. To be the best I can be and to be able to inspire others to do the same. 

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.

During my first year out of school my appreciation of food grew. Now in my second year I want to build on that.

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.

The school was recommended to me – and, thereafter, I did my own research. I have no doubt it is the best in South Africa.

I have appreciated food from a very young age and, following signs and comments from influential people in my life, I chose to enrol here.

What inspired you to enrol at JCS of F&W? My enthusiasm for food. This opportunity popped up when I was looking at adding to my dietetics degree – I grabbed it.

I  have been cooking and baking since I was very young, and I want to further my appreciation of food. I value the way food brings people together. I want to learn how to cook and bake the correct way.

The ethos of the school when it comes to the meanings and principles behind how a dish is prepared and the result that is to be achieved.

Every month we will showcase different wine estates. The students will pair bite-size tastings for the various cultivars being presented, and we’ll ask you to comment on the snacks and how well they pair with the respective wines. This will be a relaxed, informal get together of people who enjoy fine fare - and for those who would like to gain appreciation for this sociable activity. So, on the way home from work, stop off for a sundowner of a food-and-wine tasting with a difference.

Thank you Food and Home to Andrea and your team, especially to Anna Trapido for this truly stunning 8 page article in Marchs magazine.What a fabulous surprise and something we will always be able to reflect back onto these pages.

We couldn’t be prouder to have been selected as the school of choice to welcome Nkululeko as one of our students for #20182019 here at Jackie Cameron School of Food & Wine. Watch this space as he grows with food.

I am honoured and privileged to have Chef Christine Burgess at the school – KZN, we should be proud,” announced Jackie, adding that she looked forward to seeing how she, the students and the school would grow, with Christine on board.

Courtney Stuart was the first student to be accepted for the 2018/2019 intake at the Jackie Cameron School of Food & Wine.

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.

Wüsthof was founded over 200 years ago in Solingen, Germany, and has become synonymous with form, function and uncompromising quality. Their knives have earned the trust of thousands of foodies and professional chefs across the globe...

It’s seldom that one can leave one’s entire wedding feast to a group of students - and it is testament to the quality of the aspiring chefs at Jackie Cameron School of Food & Wine that I could do just that.