Hard Work Sets 15-Year-Old Dream in Motion
Jackie Cameron School of Food & Wine
The 2015/2016 graduates each achieved nine out of a possible nine distinctions and those who will graduate in 2018 are currently in the workplace practical segment of the curriculum at various restaurants, including La Colombe, Constantia Cape Town (Scot Kirton); Chefs Table, Umhlanga Rocks (Kayla-Ann Osborn); Boschendal Wine Estate, Franschhoek (Christiaan Campbell); Tiede pa'in, Knysna (Markus Farbinger and Liezie Mulder) ; Foliage Restaurant, Franschhoek (Chris Erasmus); Reuben's Franshoek (Reuban Riffel); Fresh Living Magazine (Justine Drake); Hartford House, KwaZulu-Natal Midlands (Constantjin Hahndiek); Greenhouse Restaurant, Constantia (Peter Tempelhoff); Test Kitchen, Cape Town (Luke Dale-Roberts); Marble, Rosebank Joburg (David Higgs).
Past students are a testament to the high standard demanded for this internationally recognised, mentoring course that produces respected chefs - a cut above the rest. And, as guaranteed by the school, all graduates have been placed in permanent positions - made possible because of the demand for leavers from this culinary institution. The school boasts exemplary results and sets a benchmark for the students that make up the 2018/2019 intake.