Is an 18-Month Chef Course Worth It?
The doubts some aspiring chefs, and their parents, face
“Choosing a chef school or culinary college is a big decision. While many future chefs are excited to commit to an 18-month professional chef course, it’s natural to question whether the investment of time, and money, is truly worth it. If you are exploring chef schools in South Africa for yourself or your child, you may be asking: Is an 18-month chef course really the right step?”
Why an 18-Month Chef Course Feels Like a Big Decision
Balancing passion with financial and family realities
Doubts often stem from balancing the dream of becoming a sought-after chef with the practical need to earn a living. For those looking for the fastest possible route into the industry, the structured pace of an 18-month chef course may feel like an obstacle. However, a well-designed culinary programme at a dedicated chef school gives you valuable skills, recognised training, and professional credibility; all of which can increase your ability to earn more over the course of your career.
Chef School vs Online Learning and “On-the-Job” Training
Why formal culinary training still matters
In an age where cooking tutorials, online courses, and social media offer instant access to recipes and techniques, formal chef training can seem slow by comparison. Eighteen months can feel like a long period to dedicate to studying at a culinary college, especially if you are eager to start earning because of family or financial responsibilities. The idea of working unpaid during internships may also be daunting. You may worry that going straight into a restaurant job and learning on the job could give you similar experience, without the time spent in a chef school classroom or training kitchen.
What You Learn in an 18-Month Chef Course
More than recipes: building a professional chef
The dream of becoming a chef is as much about dedication as it is about creativity. An 18-month culinary training programme may seem like a long commitment, but for aspiring chefs it is an investment in skill, confidence, and future opportunity. A career in this industry demands more than the ability to follow a recipe. Students need expert guidance to build a deep understanding of techniques, flavour profiles, kitchen management, and the science behind food.
During your 18 months at Jackie Cameron School of Food & Wine, a specialist chef school in the picturesque KwaZulu-Natal Midlands in South Africa, you gain practical, hands-on experience in professional kitchens, learning to cope with high-pressure environments, manage resources efficiently, and work as part of a cohesive team. “These are skills that cannot be rushed,” states Chef Jackie Cameron, adding that the duration also allows for a gradual, layered approach to learning.
From foundation skills to advanced techniques
The early months of the 18-month chef course focus on foundational skills, knife techniques, basic sauces, and essential cooking methods. As the course progresses, students tackle advanced dishes, explore world cuisines, and refine their plating and presentation. There is also time to discover areas such as cake icing, bread baking, nutrition, food and wine pairing, and sustainable cooking, to name just a few of the modules that give graduates a rounded professional skill set and set them apart in the South African and international culinary industry.
Industry Placements and Career Opportunities
Bridging the gap between chef school and real kitchens
Another advantage of an 18-month programme at a chef school is the opportunity for industry placements. These real-world experiences bridge the gap between lecture-room learning and live service, helping students build a professional network and understand the fast pace of commercial kitchens. Many graduates find that the industry contacts made during training become stepping-stones to employment. And remember, at Jackie Cameron School of Food & Wine you are guaranteed a placement following your graduation, a significant benefit for anyone comparing chef courses and culinary colleges in South Africa.
Is an 18-Month Chef Course Worth It in the Long Run?
Turning a love of cooking into a lifelong career
Your commitment to an 18-month chef course reflects the nature of the culinary profession itself, where precision, patience, and perseverance are key ingredients for success. For aspiring chefs, those 18 months are not only about earning a qualification; they are about developing the discipline, confidence, and artistry to turn a love of cooking into a lifelong career in professional kitchens, restaurants, hotels, lodges, and beyond.
“Tell me and I forget. Teach me and I remember. Involve me and I learn.”
Quick Facts: 18-Month Chef Course at Jackie Cameron School of Food & Wine
Type of course: Professional 18-month chef course at a specialist chef school / culinary college
Location: Jackie Cameron School of Food & Wine, KwaZulu-Natal Midlands, South Africa
Focus: Classic and modern culinary techniques, kitchen management, food science and flavour
Learning style: Structured, hands-on training in real, professional kitchens
Skills covered: Knife skills, sauces, core cooking methods, world cuisines, plating and presentation
Additional modules: Cake icing, bread baking, nutrition, food and wine pairing, sustainable cooking
Industry exposure: Real-world industry placements in professional kitchens
Career benefit: Builds confidence, credibility, and a strong foundation for a long-term culinary career
Graduate support: Guaranteed industry placement following graduation from Jackie Cameron School of Food & Wine
FAQs: Chef Schools, Chef Courses and Culinary Colleges in South Africa
Is an 18-month chef course really worth it?
Yes. An 18-month chef course gives you structured, in-depth training at a chef school or culinary college, building real skills, professional credibility, and the confidence to work in high-pressure kitchens. It’s an investment in your future earning potential and career opportunities.
Why choose a chef school instead of just learning on the job?
Learning on the job can teach you a lot, but it’s often unstructured and rushed. A dedicated chef school gives you a gradual, layered approach to learning, from fundamentals to advanced techniques, with expert guidance, practice time, and feedback you might not receive in a busy restaurant environment.
What will I actually learn in an 18-month culinary programme?
You start with core skills like knife techniques, basic sauces, and essential cooking methods. As you progress, you move into advanced dishes, world cuisines, and refined plating. You also explore areas such as cake icing, bread baking, nutrition, food and wine pairing, and sustainable cooking, building a rounded professional skill set.
How does formal training compare to online cooking courses and social media tutorials?
Online tutorials and social media can be great for inspiration, but they can’t replace structured, real-world training. An 18-month chef course gives you hands-on experience in professional kitchens, teaches you to work in a team under pressure, and helps you understand kitchen management and food science, things that are hard to learn properly online.
Will I get real industry experience during the course?
Yes. Industry placements are a key advantage of an 18-month programme. They bridge the gap between classroom learning and live service, helping you experience the fast pace of commercial kitchens and start building your professional network.
Does Jackie Cameron School of Food & Wine help with placements after the course?
Yes. At Jackie Cameron School of Food & Wine you are guaranteed a placement following your graduation, giving you a clear step from chef school into the culinary industry in South Africa and beyond.
Ready to Start Your Culinary Journey?
If you’re passionate about food and committed to excellence, join one of South Africa’s most respected culinary schools.
Email jackie@jackiecameron.co.za today to learn more about our chef course fees and enrolment process.
Jackie Cameron School of Food & Wine in South Africa is dedicated to training the next generation of chefs who are a cut above the rest.
The KwaZulu-Natal Midlands lit up this July as the Jackie Cameron School of Food & Wine (JCSFW) celebrated the graduation of its 18-month and three-year culinary cohorts. Families, industry partners, and the culinary heavyweight, Chef Liam Tomlin, joined Chef Jackie Cameron and her team to applaud a year of remarkable achievement, real-world growth, and world-class standards.