These professionals make me look good!
— Jackie Cameron

pam alty

Cake Decoration

Cake decorating is often very challenging, it’s time consuming, and sometimes it’s frustrating, but when you finish a project/cake sit back and look at what you have achieved – you’ll find it hugely rewarding.
- Pam Alty


Nicolette hohls

French LINGUISTICS

I look forward to sharing my own experiences of French cuisine and culture while teaching the students aspects of French gastronomy and culinary vocabulary, en français, of course!
- Nicolette Hohls


Graeme Taute

Bread Baking

I am besotted with the French artisan tradition of bread making,although it’s very time-consuming. Everything is done by hand, the mixing, the kneading, as well as the final shaping. I’m also fascinated by wild yeast. Today, there are only two bakeries in Paris making bread using predominantly wild yeast.
- Graeme Taute


  Laurie Smorthwaite
 

Laurie Smorthwaite

Wine

Laurie Smorthwaite is an Associate of the Institute of Wines & Spirits (AIWS) and winner of the Wine & Spirit Education Trust (WSET) Codorniu Raventos Scholarship.


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Christine Burgess

Chef

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


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Bee Berriman

Administrative manager

“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”