“I’ve always loved food. I would help my mom in the kitchen and, while cooking, I would be learning new things. My mom taught me most of the meals I can serve today. I enjoy the pressure when working with food.” - Luca Heath
Read More“When I visited the Jackie Cameron’s School with my parents, I felt an instant connection - that this was my place for growth and success. My heart felt this was where I belonged. I knew this school would give the advantage to becoming a successful chef and the vision that I have for myself. I felt very excited to start my journey here.” - Lwazi Makhubu
Read More“After carefully considering other culinary schools none of them stood out to me the way Chef Jackie Cameron’s school did. I prefer small classes because I think that with larger classes it would be more difficult to focus on what each student needs to learn and perfect.” - Natalie Takure
Read More“I looked at a range of culinary institutions and Chef Jackie Cameron’s school stood out because of her style of teaching. And, with a small number of students in a class, it's easier for everyone to get the attention they need.…” - Nokutenda Madzamba
Read More“I always enjoyed cooking with my aunt and my grandmother. They introduced me to many cultural foods, and this led me to want to become a chef. After hearing about Jackie Cameron School of Food & Wine, I knew I had to be here…” - Rebecca Hillermann
Read More“When looked at different culinary schools I was impressed with the equipment and the opportunities that would come studying at Jackie Cameron School of Food & Wine.” - Michael Farrell
Read More"I happily introduce Kamvelihle Mahambehlala – we call her Lihle – to The Witness readers. She is another of the school’s fortunate, KOO/Tigerbrands-sponsored students. Lihle believes it’s important to experiment with recipes from different cuisines because this extra effort always creates a wow factor when hosting family and friends.”
Read MoreKamohelo’s grandmother’s brownie recipe creates the most delicious, fudgy brownies. This recipe has stood the test of time and with a few of her tweaks, “it will change your life”.
Read MoreLungelo Mbele is one of the four fortunate KOO-sponsored students at Jackie Cameron School of Food & Wine. Lungelo shares her “Midlands” Meaty Bones Samp Recipe with us.
Read MoreEveryone has their own story about enrolling at Jackie Cameron School of Food & Wine. I find it interesting to delve into their respective narratives to understand the reason for them wanting to step into this crazy, yet rewarding, culinary industry.
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