Posts tagged Recipe
Caramel Profiteroles with Intaba Ridge Magazine

Caramel Profiteroles with a white chocolate caramel ganache…. I specifically chose this recipe because it was one that I really perfected under Jenny Westwood’s guidance, my home economics teacher at St. John’s and it’s now in my cookbook!

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Want to be a Chef? 200% Effort. No Less.

Jackie Cameron School of Food and Wine accepts only 15 students and I demand 200% effort from each person. Everyone, including myself, must be fully committed to this demanding yet fulfilling industry; and I’ve noted that the practice of spending time with us benefits both parties.

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Are Microgreens Nutritional Liquid Gold?

If you think microgreens are merely a garnish on your plate, think again. These tiny sprouts pack a powerful nutrient punch and should be included in your meals. Our diet requires an adequate amount of macro-nutrients (those needed in large amounts), micro-nutrients (those needed in smaller amounts), and of course food which contains antioxidants and phytonutrients, as these are important to keep your immune system strong.

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The Macrotrend of Microgreen Innovation

Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his passion for food while employed as a general worker in the hospitality industry. That was in 2011. Fast forward seven years, and today Nkululeko is living out his dream studying at the Jackie Cameron School of Food & Wine, thanks to a Woolworths TASTE Eat Out Bursary.

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Clifford Thwala's Family Favourite Recipe

The Jackie Cameron School of Food & Wine #20172018 students are well into the practical placement segment of our curriculum, and the #20182019 are progressing through the course material proficiently, and in good time.  

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Introducing Georg Lens - Class of 2017

Georg Lens’ mother, Cindy, was responsible for all the sign writing at the school. I suggest you commission her/WALLCANDY for any wallpaper, painting and design requirements you may have. Georg too came to the school’s first open day but I believe his idea of becoming a chef was cemented after he attended a Teens Cooking Class.

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Introducing Costas Christodoulou - Class of 2017

Costas Christodoulou signed up a week before we opened this year. We often laugh about how busy he kept me those last few days before school started. Costas had considered doing a culinary course when he finished school, a few years ago. He, however, completed a Bachelor of Business Administration and Advanced Certificate in Professional Photography courses before committing himself to becoming a chef.

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Introducing Jonathan Kapp - Class of 2017

I met Jonathan Kapp, of Johannesburg, by chance. He accompanied his girlfriend for an interview to enroll at the school, and he so enjoyed what he saw that soon after he sent an application.

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Introducing Rebecca Bourhill - Class of 2017

Rebecca Bourhill, of Rustenburg in North West Province, would spend her holidays working with me - like every holiday from the age of 16.

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Introducing Arnie Muller - Class of 2017

Arnie Muller, of Orkney in North West Province, contacted me two years ago, after the school’s first media release was published, and it was my good friend and perfect gentleman Reuben Riffle who recommended he enroll. Arnie is sharing his family’s Sheba Sauce recipe which is a delicious tomato-based relish. It has been a favourite for as long as he can remember, and can be served with meat or eggs or even as a tantalising spread on a sandwich.

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