Due to popular demand, the courses “DO IT THE JACKIE CAMERON WAY” are all changed to ONLY Saturday and Sundays. So our first class is on the 19th and 20th March.
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Kate Martens is the photographer responsible for portraying my dishes to you, the reader. Together we have enjoyed truly memorable moments - her with camera in hand and me with mixing bowl and fork. As a tribute to her dedicated professionalism, I asked Kate to pick three favourite photographs from her Jackie Cameron School of Food & Wine portfolio.
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At her cookery school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. “Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron, as she applies the delicate finishing touches to a dish picturesquely named Seaside Mussel Shell with Memories.
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Jackie Cameron was born and raised in the KwaZulu-Natal Midlands, South Africa. She has a long list of achievements such as Hartford House restaurant achieving national Top 10 status four times and making number five restaurant in the country in 2013 – was mentioned regularly in magazines such as Food&Home, Taste, Eat Out, and House and Leisure – all when it was under her guidance. - The Legacy Project
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There can be few people in the hospitality industry, locally and abroad, who haven’t heard of or admire Dr Bill Gallagher. His achievements as a chef, mentor, competitor and friend to chefs around the world are legendary. What a huge compliment and honour it is for Jackie Cameron School of Food & Wine to be featured on Billy's blog!
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Since it’s the festive season, I'm sharing one of my signature South African Christmas dishes with you. So pull out your Weber, crack open the wine and enjoy this delicious Weber Turkey. Merry Christmas!
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Jackie Cameron School of Food & Wine looks forward to welcoming you to the school’s open day at Culinary Equipment Company this Saturday!
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The festive season has arrived and with it comes a variety of celebrations ranging from year-end functions to New Year’s Eve.
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It’s true what they say about small packages – they’re explosive. Renowned chef Jackie Cameron’s new School of Food and Wine in KZN has burst onto the scene with a bang, giving students fire in their bellies and expert training in the hospitality industry. - Taste Magazine
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Here are answers to questions put to first-year students Kate Cousins, Cara Conway and Carla Schulze which may help aspiring chefs decide whether - or not - they would fit into the culinary industry.
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