Maritzburg College past-pupils, Keilan Chetty and Dylan Pretorius-Spires, who are among this year’s intake, generate a great deal of banter in the kitchen. They are also inspiring other young guys to consider a career in the culinary industry.
Read MoreFirst-year students at Jackie Cameron School of Food & Wine, Aimee Hohls and Saxon Tilling, took silver in the RCL Foods’ Young Chefs Challenge 2021.
Read More“Vote for Nolan Adimulam, past student of Jackie Cameron School of Food & Wine, to be your winner of the Excella Young Chef Competition!” - Jackie Cameron
Read MoreThis month’s student Megan Odell has shown immense progress within a year. She heard about the school from a family friend and made it her goal to be part of the ‘family’.
“I’m so happy here,” she says with enthusiasm. “It pushes me beyond my limits and takes me out of my comfort zone, which is exactly what I need in order to grow and become the best I can be. I am really looking forward to the rest of the course, and what the future holds.”
Read MoreToday, I am introducing to you dynamite in a small package. Kiara Axelson is passionate, determined and extremely hard working - all the traits required for the making of a great chef. And don’t try to push her around…
Read MoreSome years back I organised a week-long, holiday cooking course for interested learners from local schools. The following year past-students, Georg Lens and Brynn Enslin enrolled at Jackie Cameron School of Food & Wine. There was a young girl, in that particular group, who had a natural flair with food, and I knew that she would enrol for my culinary course, when her school days were over.
Read MoreAugust saw the graduation of 16 students at Jackie Cameron School of Food & Wine. The occasion celebrated those who graduated last year - lockdown restrictions preventing the 2020 event – and those who graduated this year.
Read MoreOver the past three years Dylan Pretorius-Spires has spent time at Jackie Cameron School of Food & Wine to familiarise himself with the campus and the curriculum. Back then he was quiet and shy – definitely not the Dylan I know today… I encourage anyone considering a career in the culinary industry to do this, because it provides insight into what is expected of a student here.
Read MoreThis month Jade Busse is in the spotlight. Umtentweni, on the South Coast, was Jade’s home until the family moved to Durban when she was 11 years old. Jade comes across as softly spoken but I am no longer fooled by her demure manner because when the students are taking a break together, it’s generally her voice and laughter that I hear.
Read More“When helping at functions and on work experience, the stories the past students told me about the way the school had helped them, encouraged me to enrol at Jackie Cameron School of Food and Wine.” - Dylan Pretorius-Spires
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