Posts tagged Students 2019
Marizen Smit's Delicious Treat

I recently returned from visiting the Jackie Cameron School of Food & Wine #20182019 students in the Joburg and the Cape areas. What a tremendously, inspiring time it was - seeing them all in their placements, doing so well and truly flourishing.

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Cameron Easton's Eaton Mess

“We asked our chef partners to come up with unusual taste blends that sound odd but actually work surprisingly well together.  Cameron Easton, a student at Jackie Cameron’s School of Food and Wine has taken chocolate, avocado and coriander to create this adventurous interpretation of Eaton Mess!” - Oryx Desert Salt

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Spicy Thai Red Curry Soup with Jessica George

Jessica George chose to share her Spicy Thai Red Curry Soup. “This dish bursts with flavour,” she says. “It excites my tastes buds and reminds me of some of my favourite things - visiting my boyfriend on his family’s coriander farm; and sitting together as a family at a warm fire while sipping delicious soup and listening to the rain as it pours down outside.”

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Introducing Maganizo Penti - Class of 2019

“Gordon Ramsey is my favourite chef. I started hearing about him a long time ago. I thought he was a football coach at first, but then I learnt more about him and he became my favourite.” - Maganizo Penti

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Introducing Tahila Pillay - Class of 2019

“When I walked into the front doors of Jackie Cameron School of Food & Wine. It was that moment, in 2017, that I knew this was where I wanted to grow my passion for food. The level of skill and the awesome vibe here was like no other school I had come across in South Africa.” - Tahila Pillay

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Introducing Ruvarashe Matsika - Class of 2019

“Jackie Cameron School of Food & Wine has high standards, we get to interact with Chef Jackie and learn from her life experiences in the field of culinary arts.” Ruvarashe Matsika

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Introducing Marizen Smit - Class of 2019

Jackie Cameron School of Food & Wine is a place where I can be creative. I’ve always wanted to own a coffee shop and, after seeing what Chef Jackie at Jackie Cameron School of Food & Wine had to offer for me, I consider myself fortunate to have this opportunity of a lifetime.

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