So lovely having “The Secret Diner”, thank you for your kind words. Your words about my students and “we’re in for some great chefs in the future.” These mean more to me then any award. So so appreciated.Read More
Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his interest in food while employed as a general worker in the hospitality industry. That was in 2011. He gained experience in several KwaZulu-Natal restaurants, and in 2016 he relocated to Pretoria with the aim of building on the knowledge he had already gleaned.Read More
From all reports, the Jackie Cameron School of Food & Wine #20172018 students are doing us proud in the industry. And, I can confirm that the #20182019 intake is getting stuck into the course material with great enthusiasm. We are all learning and growing.Read More
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.Read More
Every month we will showcase different wine estates. The students will pair bite-size tastings for the various cultivars being presented, and we’ll ask you to comment on the snacks and how well they pair with the respective wines.Read More
I wanted to train at the best school possible and under the best chef possible – and, at this stage, I feel Chef Jackie Cameron is the best option available.Read More
Crepe suzette. It’s a classic French dessert which I find elegant and full of flavour – and I’m full of personality, energy as well as confidence. With that comes carrying oneself with decorum.
The name Jackie Cameron. The different qualifications and certificates offered in the course.
To learn to prepare food the correct way. To be the best I can be and to be able to inspire others to do the same.
I have always been passionate about food and I want to follow a future in the culinary industry.
I am hoping to gain – and achieve – the personal, theoretic and practical skills needed to become a renowned chef; and to graduate with the necessary qualifications.
During my first year out of school my appreciation of food grew. Now in my second year I want to build on that.Read More