Introducing Singabakhe Mphuli - Class of 2026

Meet Singabakhe Mphuli – Future Chef in the Making at Jackie Cameron School of Food & Wine

At the Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal Midlands, we are proud to introduce Singabakhe Mphuli, a passionate and determined student chef with bold ambitions.

Originally from Empangeni and raised in KwaDukuza (Stanger), Singabakhe enrolled after being inspired by Chef Jackie Cameron’s reputation for excellence and leadership in the South African culinary industry.

With dreams of travelling the world, cooking for major events, and eventually opening her own steak and wine restaurant, and clubs, Singabakhe understands that success will require resilience, discipline, and confidence.

Her journey is just beginning.

Q&A with Student Chef Singabakhe Mphuli

1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?

I chose the school because Chef Jackie’s name is so well known. It inspired me and finding out more about her motivated me to enrol.

2. What are you hoping to achieve here?

I’m hoping to achieve the best education and the best skills from Chef Jackie as well as opening up and engaging to unlock my fullest potential.

3. Explain what you are prepared to give of yourself.

I’ll try as much as I can to prepare myself and push myself to reach my expectations and the expectations of those who I look up to.

4. What is your long-term goal?

My long-term goal is to travel the world, have experiences, learn and make mistakes. To cook for important people at big events for big crowds and hopefully reach my goal of becoming a businesswoman with my own steak and wine restaurant - and clubs.

5. In how many years do you hope to achieve this?

10-15 years is my goal. I say this because it gives me enough time to learn as much as I can, experience all that the world has to offer and enjoy every moment doing what I really love.

6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.

When I decided to choose my career of becoming a chef I knew from the get-go that it wasn’t going to be easy. It was going to come with challenges, tears and sweat. I cope working under pressure, but I need to build up self-confidence.

7. Do you shy away from hard work? Elaborate on your answer.

No, but I prefer to watch demonstrations first because I need to work on my confidence.

8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.

Yes, this is the decision I made when I decided to choose my career and the school.

9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.

Yes, I want to get as much experience as I can. Although it hurts to be working on weekends instead of being with family, I am grateful to be doing what I am doing.

10. Who is your favourite international foodie?

Jamie Oliver. He is someone who inspires me because we have the same problem. We are both dyslexic.

11. If food had a personality what dish would be most like you - and why?

It has to be a Charcuterie Board for the variety, because I have so many personalities you never know what energy I could offer you.

12. Where were you born and raised?

Empangeni and raised in KwaDukuza (Stanger).

13. Apart from food, what hobbies do you enjoy?

I enjoy anything that involves being outside, those that make me leave the house.

14. What dish do you find least inspiring? Explain your reason.

Cottage pie. I don’t think mash and mince go together.

15. Name four celebrities you'd like to have at your dinner table. Explain why.

Jamie Oliver – He is someone who inspires me so much - business minded.
Chef Thuladu. She works hard, tries and pushes her brand. I’ve seen her develop from small to big as she has worked her way up.
Maureen ‘Nono’ Skosana. Well-known for Nono Events. She is a celebrity caterer. I admire her passion for what she’s doing.
Siba Mtongana. She has a warm personality and is a successful restaurateur.

Why Study to Become a Chef in Hilton, KwaZulu-Natal Midlands?

Studying at Jackie Cameron School of Food & Wine offers focused, high-discipline training in a professional kitchen environment set in the heart of the scenic Midlands.

Students benefit from:

Hands-on classical and modern culinary training
Real kitchen pressure and discipline
Exposure to hospitality industry realities
Mentorship from an award-winning South African chef
A focused environment away from city distractions

Hilton’s strong hospitality network and access to the greater KwaZulu-Natal food industry create valuable growth opportunities for aspiring chefs.

What Does It Take to Become a Professional Chef?

Becoming a successful chef requires:

Emotional resilience
Confidence under pressure
Willingness to work weekends and public holidays
Strong work ethic
Continuous self-improvement
Business awareness

Singabakhe openly acknowledges that confidence is something she is actively building; a powerful reminder that growth happens through challenge.

Frequently Asked Questions About Studying to Become a Chef

Where is Jackie Cameron School of Food & Wine located?
Jackie Cameron School of Food & Wine is located in Hilton in the KwaZulu-Natal Midlands, South Africa.

What qualities are required to become a professional chef?
Professional chefs require resilience, confidence, discipline, strong work ethic, and the ability to perform under pressure in demanding kitchen environments.

Can chefs travel internationally for work?
Yes, many chefs build international careers by gaining experience locally before working abroad in hotels, restaurants, cruise ships, and global culinary events.

Ready to Begin Your Culinary Journey?

If you’re serious about becoming a professional chef and building a career in the hospitality industry, applications for the next intake are now open. Train under one of South Africa’s most respected culinary mentors and gain the confidence to lead your own kitchen. Apply today and take the first step toward culinary excellence.