Does a Career in Culinary Arts Require That I Drink Wine?
Chef Jackie Cameron at Jackie Cameron School of Food & Wine’s annual graduation ceremony with guest speaker Chef Reuben Riffel, wine award presenter Laurie Smorthwaite, and wine award recipients Jamie Lee Kaschula and Daniel Driemeyer. / Sarah Jane Photography
Wine education is about understanding, not drinking
No. A career in culinary arts does not require that you drink wine. What matters is understanding wine’s role in food, flavour, hospitality, menu design and the overall dining experience.
Students at Jackie Cameron School of Food & Wine understand the reason it is stressed that cooking does not exist in isolation. Take, for example, wine education. This is an essential component of training at any serious culinary institution, because it completes the picture of how food is prepared, presented and enjoyed. For students who aim to work in professional kitchens, restaurants, hotels or food-related businesses, an understanding of wine deepens their appreciation of flavour, balance and the overall dining experience.
Student Chef Mikha Sabatta practicing the art of serving Wine / Sarah Jane Photography
Understanding wine without drinking alcohol
Remember, it’s the understanding of wine that is important. For aspiring chefs who don’t drink alcohol, a wine course can be as rich a sensory-and-educational experience as it is for those who do. Much of wine appreciation lies in observation and interpretation — the way colour suggests the age and grape variety, and how aromas reveal layers of elements. Learning to swirl, sniff and describe these characteristics sharpens the senses and builds a deep understanding of craftsmanship and terroir. Terroir is the term for the complete set of local conditions in which a particular wine or family of wines is produced. This means a wine course is less about drinking and more about discovery, making it accessible and rewarding for anyone curious about the stories each variety can tell.
Wine education at Jackie Cameron School of Food & Wine
Chef Jackie Cameron takes wine education seriously. With a Wine & Spirit Education Trust (WSET) course included in the school’s curriculum, the students’ wine education is in the capable hands of Laurie Smorthwaite, the winemaker at KwaZulu-Natal’s Abingdon Wine Estate. The school’s regular sunset wine evenings, which highlight a variety of wine estates, provide the opportunity for students to appreciate the pairing of wine with assorted canapés. And the annual Cape Winelands Tour forms part of the culinary course the school offers.
Why wine matters to food
Wine has a close relationship with food. The two influence one another on the palate; acidity can lift a dish, tannins can be softened by protein, sweetness can balance spice, and aromas can echo or contrast flavours on the plate. This knowledge helps culinary students cook with intention, whether they are designing menus, refining sauces or adjusting seasoning.
Professional confidence in hospitality
Wine education also builds confidence and professionalism. In many culinary professions, chefs are expected to engage with guests and sometimes contribute to wine-pairing discussions. A basic fluency in wine terminology, regions and styles allows chefs to communicate effectively and credibly. This fosters collaboration between the kitchen and guests, highlighting that food and wine work together rather than compete.
Student Chef Michael Farrell Serving Kleine Zalze Brut / Sarah Jane Photography
Wine as an ingredient
Wine is an ingredient used in marinades, reductions, braises, sauces and desserts. Understanding the characteristics of different wines enables students to choose wisely, avoiding common mistakes. Wine education teaches that not all wines behave the same under heat and that thoughtful selection can elevate a dish.
History, geography and a sense of place
Wine carries history, geography, tradition and a sense of place. Learning about wine regions and production methods helps students appreciate the broader food-and-beverage landscape. This awareness nurtures respect for craftsmanship and sustainability, values that are increasingly important in modern gastronomy.
A well-rounded culinary education
Wine education equips culinary students with a holistic understanding of hospitality. It sharpens their sensory skills, expands their creative thinking and prepares them for real-world expectations. In doing so, it helps shape well-rounded professionals who can create meaningful, memorable dining experiences.
“Wine makes a symphony of a good meal.”
FAQs
Does a career in culinary arts require that I drink wine?
No. A career in culinary arts does not require that you drink wine. The important part is understanding wine’s relationship with food, flavour, service and hospitality.
Why do culinary students learn about wine?
Culinary students learn about wine because it helps them understand balance, acidity, sweetness, tannin, aroma and how drinks and dishes work together on the palate.
Can wine education be useful for students who do not drink alcohol?
Yes. Wine education can still be valuable through observation, aroma, language, food pairing, history, geography and understanding how wine is used as an ingredient.
How does wine knowledge help chefs in professional kitchens?
Wine knowledge helps chefs design menus, refine sauces, adjust seasoning, cook with wine appropriately and contribute confidently to pairing discussions.
Is wine used in cooking?
Yes. Wine is used in marinades, reductions, braises, sauces and desserts. Understanding wine helps students choose suitable styles for different dishes.
What wine education is included at Jackie Cameron School of Food & Wine?
At Jackie Cameron School of Food & Wine, a WSET course is included in the curriculum, with wine education led by Laurie Smorthwaite. Students also gain exposure through sunset wine evenings and the annual Cape Winelands Tour.