Introducing Isabella Moig: Class of 2026
Isabella Moig / Photo: Kathy Pitout Photography
Meet the aspiring baker building her future at Jackie Cameron School of Food & Wine
Student Chef Isabella Moig brings a love for baking, a determined mindset, and a clear sense of purpose to Jackie Cameron School of Food & Wine. Inspired by time spent baking with her granny, Isabella developed a passion for creating in the kitchen from a young age. Drawn to the school’s internationally recognised course and the family atmosphere she felt from the moment she arrived for her interview, she is now focused on learning as much as possible and building a future that includes her own bakery and, one day, a wine farm in Franschhoek.
Q&A WITH ISABELLA MOIG
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
I grew up being with my grandmother a lot and she enjoyed teaching me how to bake. I then developed a love for baking and enjoyed experimenting with recipes. I looked at many culinary school options and chose Jackie Cameron School of Food & Wine for its internationally recognised culinary course and the family aspect I felt as soon as I walked in for my interview.
2. What are you hoping to achieve here?
I hope to achieve the best marks I can and learn as much as possible.
3. Explain what you are prepared to give of yourself.
I am prepared to give my absolute best. As well as weekends public holidays - and miss special days because the industry is tough and hard work is needed to achieve the best.
4. What is your long-term goal?
My long-term goal is to open my own bakery and wine farm in Franschhoek.
5. In how many years do you hope to achieve this?
Within 15 years for the wine farm, and within five years for my bakery.
6. Are you aware that the pressure you'll be placed under during this chef course will help you to achieve your culinary goals? Elaborate on your ability to cope with pressure.
I am aware that the pressure will help achieve my goal. I work best under pressure and am very driven. Pressure helps me focus and be determined to achieve my best.
7. Do you shy away from hard work? Elaborate on your answer.
No, I do not. I believe hard work is rewarding and beneficial.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, I am. A task would not be given to us if there wasn't a lesson or a skill involved. We can learn from completing the task.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
I am aware of this and believe it is good because you may learn new things and create memories behind the scenes in the kitchen even though you are not ‘playing outside’ the way the guests are.
10. Who is your favourite international foodie?
Buddy Valastro from Cake Boss
11. If food had a personality what dish would be most like you - and why?
The dish that would be most like me is a yummy toasted chicken and mayonnaise sandwich. Very simple but has a lot of potential to be something extraordinary.
12. Where were you born and raised?
I was born and raised in Pietermaritzburg
13. Apart from food, what hobbies do you enjoy?
I like running and slow walks, reading to further my knowledge on political issues as well as past events, and photography.
14. What dish do you find least inspiring? Explain your reason.
Chicken Alfredo pasta. It comes across as a complicated and a fulfilling meal. But to me most pasta dishes are very bland and boring with no actual personality.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Gordon Ramsay - he is blunt and honest and would push for the best experience.
Martha Stewart - she has a versatile pallet and interesting ideas.
Jamie Oliver - he's been an inspiration for me since I was a young girl.
Peter Tempelhoff - he has a unique way of making and creating interesting dishes.
YOUR JOURNEY WITH FOOD STARTS HERE
Jackie Cameron School of Food & Wine offers aspiring chefs the opportunity to train in a focused, supportive, and highly personalised environment. With internationally respected culinary courses, hands-on practical learning, and strong industry preparation, the school helps students build the confidence, discipline, and skills needed for a successful future in food and hospitality. It is a place where passion is nurtured, talent is developed, and students are prepared for the real demands of the culinary world. industry.
FAQs About Jackie Cameron School of Food & Wine
1. What makes Jackie Cameron School of Food & Wine different from other chef schools?
Jackie Cameron School of Food & Wine is known for its highly personalised training approach, small focused classes, and strong mentorship. Students benefit from practical hands-on learning in an environment that prepares them for the real pace and expectations of the hospitality industry.
2. What course does Isabella Moig study at Jackie Cameron School of Food & Wine?
Isabella is completing Jackie Cameron School of Food & Wine’s intensive 18-month chef course, a nationally and internationally recognised programme that combines hands-on kitchen training with professional hospitality preparation. The course covers essential culinary techniques, kitchen management, baking, nutrition, food and wine pairing, and real-world industry exposure, helping students build the skills and confidence needed for a successful career as a chef.
3. Is Jackie Cameron School of Food & Wine a good choice for students who love baking?
Yes. Students with a passion for baking benefit from learning core culinary techniques, discipline, creativity, and kitchen confidence, all of which create a strong base for future work in bakeries, pastry kitchens, and food entrepreneurship.
4. Does the school prepare students for the realities of the hospitality industry?
Yes. The training environment helps students understand the hard work, pressure, long hours, and commitment required in hospitality, while also teaching them the resilience and professionalism needed to succeed.
5. Who should consider studying at Jackie Cameron School of Food & Wine?
The school is ideal for anyone who is passionate about food, willing to work hard, eager to learn through practical experience, and serious about building a future in the culinary or hospitality industry.