I have been astonished – and thrilled - by the number of chefs and restaurateurs who have recommended Jackie Cameron School of Food & Wine to potential students. It’s heartwarming to know the recognition we are receiving. Up next is Trizanne Kodi, sent by Ryan Ringo a good friend of the hospitality industry.
Brynn Enslin attended our first Teens Cooking Class early last year. The next one is on July 1 and 2, 2017. It will showcase winter food - think rich and melt-in-your-mouth oxtail in risotto. Brynn left the course seeming very enthusiastic and keen to enroll for the 18-month programme. I didn’t push him and he contacted me late last year. I admit to wondering why he’d taken so long!
Soon after our first intake of students graduated, I met Pinetown resident, Andiswa Mqedlana. She told me her introduction to the school was through a career expo at Kearsney College, back in 2014. The following year she was successful in her interview for the 2017 18-month course.
Jackie Cameron School of Food & Wine has been selected as one of three South African cookery institutions to which an aspiring chef could win a 2018 Woolworths TASTE & Eat Out Culinary Bursary. Entries close on July 31, 2017.
Jordin Shelly, of Hillcrest, was a learner at Epworth School and, during 2016, we kept ‘bumping into’ one another. It was as though Life knew she was coming to Jackie Cameron School of Food & Wine before she knew.
With no immediate plan, apart from having “fun with my son, Thomas and contemplating the contents of my next adventures”, executive chef Margot Janse, Africa’s only female Grand Chef and the genius behind The Tasting Room at Le Quartier Français in Franschhoek, has resigned after 21 years.
Arnie Muller, of Orkney in North West Province, contacted me two years ago, after the school’s first media release was published, and it was my good friend and perfect gentleman Reuben Riffle who recommended he enroll. Arnie is sharing his family’s Sheba Sauce recipe which is a delicious tomato-based relish. It has been a favourite for as long as he can remember, and can be served with meat or eggs or even as a tantalising spread on a sandwich.
Adding a new dimension to the expanding culinary offering in the KZN Midlands, Jackie Cameron’s School of Food and Wine - which obtained its restaurant license last year - is opening a “school outlet” that will function similar to a restaurant.
Imagine the thrill when the Gourmand Awards jury announced that my latest book, Baking with Jackie Cameron (Struik Lifestyle, an imprint of Penguin Random House South Africa) was judged national winner in the pastry category.
With honours all around, the first intake of students at Jackie Cameron School of Food & Wine are testament to the high standard demanded for this internationally-recognised, mentoring course that produces respected chefs - a cut above the rest.
Jackie is offering R425 special price to customers for the new release Baking with Jackie Cameron and Jackie's first release, Jackie Cameron Cook at Home. The first 30 orders will get a twin-pack of Wolftrap wine included in their order free.
My family and I have always been massive ‘foodies’. Food has just, for as long as I can remember, been a very big part of our lives. Eating, cooking, creating, sharing a story through a dish. I love every aspect of it and really so happy that I have found something that I am so deeply passionate about pursuing with all the love I have. I guess you could call it a healthy obsession really.
My heart was very warm when reading this. I’ve so enjoyed getting to know Yvette Ellison and her friends over the last year and a bit. What special times we have had and how much we have all learnt together. Thanking you, Yvette and your friends together with everyone who has supported me and my school over the last year and a bit. I wouldn’t be here today if it wasn’t for you all.
It was 16 years of hard work - and a dream accomplished - when the first intake of students at Jackie Cameron School of Food & Wine graduated with distinctions in all subjects. I now look forward to welcoming next year’s aspiring young chefs.
I have cooked many a meal over the years for Cathy and Warren. It was truly an absolute privilege to have them and their special friends to my school for Cathy’s very special Birthday dinner. It makes all the hard work even more enjoyable when the guests are all so appreciative and enthusiastic together with the fact of being keen to learn. Here is to the next birthday celebration!