Introducing Joshua Bolton - Class of 2026
Joshua Bolton / Photo: Kathy Pitout Photography
Meet Joshua Bolton: A Student Chef Chasing His Dreams at Jackie Cameron School of Food & Wine
At Jackie Cameron School of Food & Wine, every student brings a unique story, a personal passion, and a dream for the future. For Joshua Bolton, that dream began in the kitchen with his gran and has grown into a serious ambition to build a successful culinary career.
Born and raised in Durban, Joshua enrolled at Jackie Cameron School of Food & Wine because of Chef Jackie Cameron’s outstanding reputation and the opportunity to learn under a respected name in the culinary world. With a passion for food, a willingness to work hard, and a long-term goal of opening his own South African restaurant overseas, Joshua is embracing the journey of becoming the best chef he can be.
QnA With Student Chef Josh Bolton
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
The amazing reputation Chef Jackie Cameron has, as well as having her incredible name behind me. I’ve been cooking with my gran for as long as I can remember and I've always wanted to better my culinary abilities and make a career of my passion.
2. What are you hoping to achieve here?
To gain more confidence in myself and my cooking abilities.
3. Explain what you are prepared to give of yourself.
To open my own South African restaurant overseas someday.
4. What is your long-term goal?
In five years because I need to gain experience working in kitchens before I even think about opening my own restaurant.
5. In how many years do you hope to achieve this?
I hope to achieve my long-term goal within the next five to 10 years, understanding that growth in this industry requires patience, experience, and continuous learning.
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.
Yes. I don't cope well with pressure when it comes to sitting at a desk and writing things to meet a deadline, but when it comes to practical work, especially work that I am passionate about, I don't feel the pressure because cooking is my happy place and I'm excited to learn the pressures that come with working in a professional kitchen.
7. Do you shy away from hard work? Elaborate on your answer.
I'll be honest. I used to be a timid person so I would shy away from hard work, but when it comes to doing what I love all day every day, I would never because I want to become the best chef that I can be and amaze people with my food.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes. I am because there is no task too small and no one is above getting their hands dirty, especially when it comes to a career path like this one. If you think otherwise, you won't make it as a chef.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Being in the kitchen and cooking dishes that I love to cook, dishes that I have made and created myself, that is my ‘play’ and it is what I enjoy the most.
10. Who is your favourite international foodie?
11. If food had a personality what dish would be most like you - and why?
A simple classic, Mac and Cheese, because I'm warm, comforting and easy to enjoy being around.
12. Where were you born and raised?
I was born and raised in Durban, KwaZulu-Natal.
13. Apart from food, what hobbies do you enjoy?
Tennis, surfing, playing guitar and gaming.
14. What dish do you find least inspiring? Explain your reason.
Peri-peri chicken livers. The reason being that I have never liked livers, so I have always stayed away from them and have never wanted to cook them. However, I hope I can find a way to enjoy liver.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Joshua Weissman - I think he would be honest about my food and he's my favourite foodie
Gordon Ramsay - It would be an absolute honour to be able to cook for someone of his standing.
Jan Hendrik van der Westhuizen - Being a Michelin Star chef is another one of my long-term goals and being able to get feedback on my food from the first South African Michelin Star chef would be a dream come true.
Hugh Jackman - He's my favourite celebrity and cooking for him would be an insane accomplishment.
The Start of an Exciting Culinary Career
Joshua’s journey is a reminder that great chefs are shaped by passion, perseverance, and a willingness to learn. His honesty about the sacrifices required in hospitality, combined with his excitement for the pressure and pace of a professional kitchen, shows the mindset needed to succeed in the culinary industry. We are proud to have Joshua as part of the Jackie Cameron School of Food & Wine family and look forward to watching his culinary career unfold in the years ahead.
FAQs
Q: Why choose Jackie Cameron School of Food & Wine?
Q: What can students learn at Jackie Cameron School of Food & Wine?
A: Students gain practical culinary skills, kitchen discipline, confidence, creativity, and valuable experience in a professional food environment.
Q: Who is a chef course suitable for?
A: A chef course is ideal for anyone who is passionate about food, enjoys hands-on learning, and wants to build a career in the culinary or hospitality industry.
Q: What should students expect from a professional chef course?
A: Students should expect practical training, discipline, teamwork, time management, and the opportunity to grow both personally and professionally in a real kitchen environment.
Q: What career opportunities can follow culinary training?
A: Culinary training can lead to careers as a chef, pastry chef, caterer, food entrepreneur, hospitality professional, or even opening your own restaurant or food business.