Student Chef’s Summer Pizza Recipe Takes Top Honours
“Jackie Cameron School of Food & Wine continues to produce winners… this time it was Annie Morrick’s summer-inspired, chicken, honey and Nola Mayonnaise Weber pizza recipe that received the most votes, winning her this year’s Nola Loves Summer Competition.”
Annie Morrick, in her second year at Jackie Cameron School of Food & Wine, is currently completing the practical work experience module of the curriculum.
“Annie has an incredible work ethic,” says Jackie Cameron, owner of the culinary school, based in Hilton in the KwaZulu-Natal Midlands. “When she started the course, her aim was to take her enthusiasm for food to new heights, to become the best possible version of herself, as a chef, and take as many opportunities as possible to learn new skills. It appears Annie is well on her way to achieving this.”
When asked what dish Annie considered herself most like, she replied: “Lasagne, I think, because within each layer there’s the discovery of a different flavour and texture - the more one gets to know me the more layers unfold. And, when making a proper lasagne, you can’t rush; you need to make sure that you make each aspect of the dish perfectly.”
The Alberton, in Gauteng, born-and-raised, aspiring young chef dreams of travelling the world, learning about different cuisines, and maybe even opening her own bakery. With her commitment to believing that “if something is worth doing it’s worth doing well the first time”, culinary enthusiasts are advised to remember her name.
Jackie realised her dream to tutor aspiring chefs when her culinary school welcomed its first intake in April 2015. Since then, 25 graduates at the school - that offers three intensive, internationally recognised programmes - have achieved 60 internationally recognised distinctions, as awarded by City & Guilds, London.
“Hands-on” is Jackie's philosophy, and “don’t ever give up” her motto. The students work alongside her daily, and the school provides the opportunity to experience all things foodie in a safe, secure environment.
“There is so much to food, and I’m enjoying sharing all that I’ve been fortunate to have learnt – and experienced - with the students,” she says. “My aim is to impart this knowledge, and to equip the students with the skills to 'go it alone' with confidence.”
Jackie is ahead of the game on all levels as she guides students to create a balanced-and-healthy lifestyle in this crazy, but extremely-rewarding, industry.
“My gratitude goes to Nola Mayonnaise and other such brands that provide a platform for ambitious young people to demonstrate their culinary flair,” she adds.
For details on Jackie Cameron School of Food & Wine visit: www.jackiecameron.co.za.