Introducing Timothy Wassermann - Class of 2026

Meet Timothy Wassermann, Class of 2026 at Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal Midlands. Discover what drives this aspiring chef, his five-year restaurant goal, and what it truly takes to train as a professional chef in South Africa.

Chef Career Myths Explained: What It’s Really Like to Study at a Chef School in South Africa

Thinking of becoming a chef? The culinary industry is full of myths; from angry chefs to outdated stereotypes about education and lifestyle. Discover the truth about what it’s really like to study at a professional chef school in South Africa, and why seeing the reality firsthand can change everything.

Can I Become a Chef Without a Matric Certificate?

Can you become a chef without matric?

Yes — and for the right candidate, passion, commitment, and talent can matter just as much as formal qualifications. At Jackie Cameron School of Food & Wine in the KwaZulu-Natal Midlands, aspiring chefs are assessed on their potential, work ethic, and love for food, not only their academic results. With small class sizes, hands-on mentorship, an internationally recognised chef course, and a 100% placement guarantee, this is a serious culinary school for students (and parents) looking for real career outcomes — matric certificate or not.

Securing a Position in South Africa’s Culinary Industry

South Africa’s culinary industry is thriving with opportunities—from restaurants and hotels to lodges and boutique cafés. Discover what it takes to secure a chef position, the skills employers value most, and how Jackie Cameron School of Food & Wine’s guaranteed work placement helps graduates launch confident culinary careers.

Is an 18-Month Chef Course Worth It?

Thinking about chef school in South Africa? Discover why an 18-month chef course at Jackie Cameron School of Food & Wine is a powerful investment in real kitchen skills, industry experience and a sustainable culinary career.

Jackie Cameron School of Food & Wine Graduation 2025: A Celebration of Excellence

The KwaZulu-Natal Midlands lit up this July as the Jackie Cameron School of Food & Wine (JCSFW) celebrated the graduation of its 18-month and three-year culinary cohorts. Families, industry partners, and the culinary heavyweight, Chef Liam Tomlin, joined Chef Jackie Cameron and her team to applaud a year of remarkable achievement, real-world growth, and world-class standards.

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Culinary School vs Learning On The Job

Choosing between culinary school and learning on the job? This post weighs both paths, and shows why the Jackie Cameron School of Food & Wine blends them for the best start: an 18-month programme with 12 months of fundamentals plus industry placement. We also touch on creativity, professionalism, and financing support via Student Hero.

Do You Know What to Expect from a Career in the Culinary Industry?

Considering a career in the culinary industry? Award-winning chef Jackie Cameron shares insights into the rewards and challenges of becoming a professional chef. From creative expression and global opportunities to the resilience required in fast-paced kitchens, discover what it truly takes to thrive in the world of food.

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Celebrating Culinary Excellence and Global Impact

Jackie Cameron School of Food & Wine are thrilled and proud to announce that our esteemed alumna, Lihle Mahambehlala, has received the prestigious Young Chef’s Grant to attend the renowned Oxford Food Symposium at St. Catherine’s College, Oxford.

Introducing Bianca Hillermann - Class of 2025

“After deciding that I wanted to pursue culinary training, I did lots of research on the various institutions in South Africa. As soon as I came across Jackie Cameron School of Food & Wine, I immediately felt it would be the best option for me because of the small classes, as well as Chef Jackie's approach to the course.” - Bianca Hillermann