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...
Thank you to Dawn and Di from The School of Contemporary Cake Design together with Pam Alty for all your time and energy in judging the #20172018 students cakes last year at #jackiecameronschooloffoodandwine .
Guess who is back... our students of #20172018 at Jackie Cameron School of Food and Wine. They have already, this year, got their Wine & Spirit Education Trust Level 2, theory and practical with Abingdon Wine Estate under their belts.
What meaningful and touching words from Jackie Cameron School of Food And Wine #20172018 student Cheri Kustner. My delayed post reflects my speechlessness after reading such publicly personal comments. So all the many pep-talks have paid off :)
Another KZN- super star, thank you once again Anna Trapido for show casing our talent: Dumisani Dube. Congrats to Dumi for this fabulous article and Craig Scott for the natural photos reflecting Dumi’s day-to-day space, Meander Fine Wine.
Shelley Seid, thanking you greatly for this wonderfully detailed piece on our BRUNCHES here at my school. Thanking you for your continued support and making a huge effort to be here.This does mean the world to us. We will kick our Br.unches off again the same time next year, see you then.
A little while back the Poyntons of Cleopatra’s restaurant fame, came for a wine celler lunch. What an absolute treat it was for myself and my students to spoil these culinary giants. Their comments after their lunch (huge thanks to the team at Jackie Cameron School of Food & Wine for pulling off another fabulous event.)
Last weekend Jackie Cameron School of Food & Wine, once again, turned out in support of the Hilton Arts Festival – and what a treat it was. The students have coined the phrase “team work makes the dream work” – and this proved appropriate at the popular annual event.
Readers who follow the Jackie Cameron School of Food & Wine students’ progress will be interested to know that the first theory examination, marked by City&Guild in London, produced 19 distinctions and five merits. An impressive result, and I was thrilled.
My students exams means I get to semi catch up with local chefs that I respect hugely because with all the kitchen assessing I am doing I need tasting judges to professionally and fairly judge my students plates. Everything gets judged blind, as in no judge knows whose food is whose.
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:
It was an honour to have been asked to submit recipes for The Great South African Cook Book (Quivertree Publications) that showcases 67 chefs, cooks and bakers who contribute to our country’s diverse and creative culinary industry.
Georg Lens’ mother, Cindy, was responsible for all the sign writing at the school. I suggest you commission her/WALLCANDY for any wallpaper, painting and design requirements you may have. Georg too came to the school’s first open day but I believe his idea of becoming a chef was cemented after he attended a Teens Cooking Class.
Costas Christodoulou signed up a week before we opened this year. We often laugh about how busy he kept me those last few days before school started. Costas had considered doing a culinary course when he finished school, a few years ago. He, however, completed a Bachelor of Business Administration and Advanced Certificate in Professional Photography courses before committing himself to becoming a chef.
Cheri Kustner was the first student that I accepted for this year’s intake. I remember her coming to the school’s first open day, when the last group of students were still here and I knew from that moment that she was going to excel - her enthusiasm was tangible.