Introducing Timothy Wassermann - Class of 2026
Timothy Wassermann / Photo: Kathy Pitout Photography
Meet Timothy Wassermann – Future Chef in the Making at Jackie Cameron School of Food & Wine
At the Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal, we are proud to introduce Timothy Wassermann, a passionate and driven student chef from Queensburgh near Durban.
Timothy joins tour Class of 2026 with a bold vision; to become one of the best chefs in the world and to open his own faith-driven restaurant within five years.
This student spotlight offers insight into:
What it takes to train as a professional chef in South Africa
The mindset required to succeed in the hospitality industry
The discipline behind culinary excellence
Life as a student at a leading South African chef school
If you're considering a career in culinary arts, Timothy’s journey offers inspiration and clarity on what it truly takes.
Q&A with Student Chef Timothy Wassermann
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
The idea of being known as one of the best chefs in the world.
2. What are you hoping to achieve here?
Being one of the best chefs in my year.
3. Explain what you are prepared to give of yourself.
I am willing to give anything and everything to be half as good as Chef Jackie.
4. What is your long-term goal?
To open my own faith-driven restaurant called Creamy Spinach.
5. In how many years do you hope to achieve this?
Five years.
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.
Yes, I understand. My ability is very high because I am used to working in a high-pressured environment.
7. Do you shy away from hard work? Elaborate on your answer.
No, I do not shy away. I love to work hard because that is the only way to work.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, because I believe if I’m not going to do it then who will.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, if the guests are happy, I am happy.
10. Who is your favourite international foodie?
11. If food had a personality what dish would be most like you - and why?
A comforting beef stew because it is warm and hearty and it makes you feel good when you taste it.
12. Where were you born and raised?
Queensburgh, Durban, KwaZulu-Natal.
13. Apart from food, what hobbies do you enjoy?
Baseball and Cricket.
14. What dish do you find least inspiring? Explain your reason.
Blood sausage. No explanation needed here.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Gordon Ramsay because it would be an honour to cook and he would be honest about the food.
American actor, John Cena because he was a big part of my childhood.
Chef Eric of Chateau Gateaux because he helped me on my culinary journey by allowing me to try the different flavours of cakes he was creating.
Chef Marco Pierre White because he is an amazing chef and his values on food resonate with me. When serving a dish, it is a full portion not a micro-sized dish worth hundreds of rands.
Why Study to Become a Chef in Hilton, KwaZulu-Natal Midlands?
Located in the heart of the scenic KwaZulu-Natal Midlands, Jackie Cameron School of Food & Wine offers students a focused, immersive culinary training environment away from big-city distractions — yet within reach of Durban’s vibrant food scene.
Hilton is known for:
A strong food and hospitality culture
Award-winning restaurants and boutique establishments
Access to fresh local produce and KZN Midlands farm suppliers
A calm, disciplined environment ideal for professional training
Training in the KZN Midlands allows student chefs to:
Master discipline in a professional kitchen setting
Build confidence under pressure
Learn the foundations of restaurant entrepreneurship
While many culinary schools operate in busy urban centres, studying in Hilton gives students the space to refine their craft while still being connected to the broader KwaZulu-Natal hospitality industry.
What Does It Take to Become a Professional Chef?
Becoming a professional chef requires:
Discipline and resilience
Ability to work under pressure
Willingness to work weekends and public holidays
Passion for continuous improvement
Strong teamwork skills
Respect for kitchen hierarchy
As Timothy highlights, success in the culinary industry demands full commitment; mentally and physically.
Frequently Asked Questions About Studying to Become a Chef
How long does it take to become a professional chef?
Training typically takes one to three years, depending on the qualification and practical experience gained.
Is chef school stressful?
Yes, culinary training is demanding and fast-paced, designed to prepare students for real kitchen environments.
Can you open a restaurant straight after chef school?
With the right mentorship, business training, and practical experience, it is possible to launch your own restaurant within a few years of graduating.
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.