Another KZN- super star, thank you once again Anna Trapido for show casing our talent: Dumisani Dube. Congrats to Dumi for this fabulous article and Craig Scott for the natural photos reflecting Dumi’s day-to-day space, Meander Fine Wine.
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I’m so proud of NOKUSHO THEMBALETHU ZUMA and how well she is shining here at Jackie Cameron School of food & Wine, very special to watch her growth and development.
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A little while back the Poyntons of Cleopatra’s restaurant fame, came for a wine celler lunch. What an absolute treat it was for myself and my students to spoil these culinary giants. Their comments after their lunch (huge thanks to the team at Jackie Cameron School of Food & Wine for pulling off another fabulous event.)
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Last weekend Jackie Cameron School of Food & Wine, once again, turned out in support of the Hilton Arts Festival – and what a treat it was. The students have coined the phrase “team work makes the dream work” – and this proved appropriate at the popular annual event.
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Readers who follow the Jackie Cameron School of Food & Wine students’ progress will be interested to know that the first theory examination, marked by City&Guild in London, produced 19 distinctions and five merits. An impressive result, and I was thrilled.
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My students exams means I get to semi catch up with local chefs that I respect hugely because with all the kitchen assessing I am doing I need tasting judges to professionally and fairly judge my students plates. Everything gets judged blind, as in no judge knows whose food is whose.
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I strongly advocate that aspiring chefs enrol for our work-experience programme. This helps them to make an educated decision about joining the exciting, but demanding, culinary industry. Julia Whitby, a Grade 11 pupil, recently took up our offer. She now has an idea of the behind-the-scenes work and was thrilled with all she learned. Her words succinctly convey her feelings:
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It was an honour to have been asked to submit recipes for The Great South African Cook Book (Quivertree Publications) that showcases 67 chefs, cooks and bakers who contribute to our country’s diverse and creative culinary industry.
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Georg Lens’ mother, Cindy, was responsible for all the sign writing at the school. I suggest you commission her/WALLCANDY for any wallpaper, painting and design requirements you may have. Georg too came to the school’s first open day but I believe his idea of becoming a chef was cemented after he attended a Teens Cooking Class.
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Costas Christodoulou signed up a week before we opened this year. We often laugh about how busy he kept me those last few days before school started. Costas had considered doing a culinary course when he finished school, a few years ago. He, however, completed a Bachelor of Business Administration and Advanced Certificate in Professional Photography courses before committing himself to becoming a chef.
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