Culinary School vs Learning On The Job
“To study or to jump into the job, that is the dilemma. Choosing a career in the culinary arts is exciting, full of creativity, enthusiasm, and the promise of a rewarding profession. One of the biggest early decisions is whether to pursue formal culinary education or go straight into kitchen work. Both paths have clear advantages and challenges, which is why the Jackie Cameron School of Food & Wine purposefully combines them in its programme. Understanding both helps you make a confident choice, often, the smartest move is a school that offers both.”
At a glance Highlights
Culinary School: structured foundations, wide exposure, guided feedback.
On-the-job: immediate hands-on experience, real service pressure.
Best of both worlds: Jackie Cameron School’s 18-month course blends 12 months of fundamentals with industry placement, so students enter kitchens as a help, not a hindrance.
Why Formal Training Accelerates Growth
A well-structured curriculum can fast-track core skills in a way that kitchen-only learning often cannot. In Chef Jackie’s course, the first 12 months focuses on fundamentals, from knife skills and sophisticated plating to wine appreciation and cake icing, plus the many techniques in between. This builds a broad base across cuisines, methods, and industry standards that might otherwise take years to assemble solely through work experience.
Creativity, Feedback and Finding Your Style
Culinary school provides room to experiment, refine flavours, and develop a personal style, with instructor feedback at each step. In busy service environments, employees can be restricted to specific roles; school creates space to test ideas, plate with artistic precision, and grow a distinctive culinary identity.
Professionalism, Networks and Career Momentum
Formal education opens doors to internships, mentorships, and job placements, and many top-tier restaurants prefer graduates from respected programmes. At Jackie Cameron School of Food & Wine, the structured learning environment instils professional discipline: kitchen management, budgeting, and hospitality service, capabilities that underpin long-term success.
The Role of Real-World Experience
After foundational training, students are placed in the industry to apply skills in live settings. This blended model turns learning into confident doing, accelerating readiness for service and teamwork in professional kitchens.
Cost Considerations (and Support)
Cost matters. While on-the-job learning can appear more affordable initially, salaries are generally lower at the start, and skill breadth may take longer to build. To support access, Jackie Cameron School of Food & Wine has teamed up with Student Hero to help students who need financial assistance.
Invest In Yourself
“Invest in yourself today, and your future career will thank you tomorrow.”
FAQs:
Q: Should I choose culinary school or learn on the job?
A: Both add value. Culinary school builds structured foundations and broad exposure; on-the-job provides immediate, practical experience. This programme combines both.
Q: How is the Jackie Cameron School of Food & Wine programme structured?
A: An 18-month course: 12 months of fundamentals (knife skills, plating, wine appreciation, cake icing, etc.) followed by industry placement.
Q: How does culinary school support creativity?
A: Through guided feedback, room to experiment, and opportunities to refine flavours and present dishes with artistic precision.
Q: What professional skills are taught beyond cooking?
A: Kitchen management, budgeting, and hospitality service, alongside professional discipline and industry standards.
Q: Is financing available?
A: Yes. Jackie Cameron School of Food & Wine has teamed up with Student Hero to assist students needing financial support. See the link above.
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.
Train with Chef Jackie Cameron in Hilton’s KZN Midlands on an 18-month, industry-connected culinary programme. Modern kitchens, hands-on events, sustainability, and guaranteed job placement for graduates.