School of Food and Wine upholds High Standard
“I am privileged to be the recipient of this plaque,” says Jackie Cameron. “It is testament to our success at maintaining a high level of cuisine, service and hospitality, as required by the standards of Chaîne des Rôtisseurs, internationally.”
Visitors to Jackie Cameron School of Food & Wine in Hilton will see the plaque in a prominent position. It, however, is the property of the Chaîne des Rôtisseurs and the privilege of displaying it is for as long as high standards are maintained.
“We aim to keep it forever,” says Cameron with a determined look in her blue eyes.
She is now permitted to feature the Chaine logo on a variety of items.
Midlands born and raised, Cameron’s heart is in KwaZulu-Natal where, from 2002 until 2014, she filled the position of Head Chef at a local five-star boutique hotel. She achieved Level 3 IVQ Advanced Diploma in Teaching, Training and Assessing Learning, awarded by The City & Guilds of London Institute in 2010. In her mid-thirties, her list of achievements is what many chefs dream of accomplishing.
Cameron opened her school of food and wine in 2015 and past students are 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 current and future students.