The Poynton's of Cleopatra Mountain Farmhouse
The Poynton's of Cleopatra Mountain Farmhouse

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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chefs, restaurants, school of food and wineJackie CameronJackie Cameron School of Food & WineMouse Poynton, Richard Poynton, Cleopatra Mountain Farmhouse, Jackie Cameron School of Food & Wine, School of Food & Wine, Wine Cellar Lunch Comment
Hilton Arts Festival
Hilton Arts Festival

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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events, suppliers, recipes, school of food and wineJackie CameronJC School of Food and WineHilton Arts Festival, Hilton Festival, Hilton, Verve Water, Oryx Salt, TWG Tea, Champagne Valley Stonemill, Rio Largo Olive Oil, Rio Largo, Gourmet Greek, Midlands Eggs, Midlands Eggs - Free Range, Woodview Wagyu Beef, Woodview Gourmet Wagyu Meats, Woodview Waygu Beef, Willow Greens, Kerry Dinkleman, Kerry’s Flowers and Decor, Midlands Stretch Tents, Blue-Orange Chicken, Terbodore Coffee, Terbodore, Samantha Skyring, Grinrod, Lee Hamblin, soufflé recipe, Souffle omelette Recipe, Omelette with Spicy Lamb, Lamb CurryComment
Judge: Jonty Nicolson
Judge: Jonty Nicolson

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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Salvis: With Passion
Salvis: With Passion

When chefs are cooking with passion they need partners with passion. Creative chefs  are looking for solutions beyond the “normal” known technologies. Salvis has a variety of solutions in high vacuum or high pressure and futher technical equipment like the salamander which are state of the art.

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media, Media, equipmentJackie CameronJackie Cameron School of Food and WineSalvis, Rolling Pin, Switzerland, Thomas Sandor, Culinary Equipment Company, Creative Chefs, GermanComment
Friends of Wüsthof: Jackie Cameron
Friends of Wüsthof: Jackie Cameron

Every chef has their pet hate – and Jackie’s is seeing someone in the kitchen with one of her knives in their hand. “Nobody is allowed to touch my knives – they’re from the Wüsthof Classic Ikon range and they’re engraved. I use them, sharpen them and wash them myself,” she says. “I am very classical and old-fashioned in many ways and these knives are truly stunning – and they fit my hand like a glove,” she says. Having bruised and cut herself early in her career with blunt knives, Jackie makes sure her knives are always sharp.

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equipment, media, suppliersJackie CameronJackie CameronWusthof, Jackie Cameron, Jackie Cameron School of Food & Wine, Mount Grace Country House and Spa, Hartford House, Chaîne des Rôtisseurs, MasterChef SA, Top Billing, The Ultimate Braai Master, SASSI Trailblazer Chef, Heritage Food, Chefs, Chef School, Nelson Mandela, Escoffier, Richard Branson, Oprah, Ferran Adrià, El BulliComment
Judge: Nardia Adams - Fudart
Judge: Nardia Adams - Fudart

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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chefs, Students, school of food and wineJackie CameronJC School of Food and WineNardia Adams, Chef Nardia Adams, Fudart, Big Orange food truck, Food truck, Judge, Exams, Student Exams, School of Food & Wine, Jackie Cameron School of Food & WineComment
Brettenwood Coastal Estate Magazine - August 2017
Brettenwood Coastal Estate Magazine - August 2017

"In honour of National Braai Day, Jackie Cameron has given us recipes for a sensational potato bake and delicious lemon meringue, as well as an amazing salad created by one of her top students, Jordin Shelly." - Brettenwood Coastal Estate Magazine

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media, Media, recipesJackie CameronJackie Cameron School of Food and WineNational Braai Day, Heritage Day, Heritage Food, Heritage, Braai, Braai Recipes, Brettenwood Coastal Estate, Brettenwood Magazine, Jackie Cameron, Taylor's Meats, The Wine Whisper's, Liezl RichardsComment
Aspiring Chefs... Enrol For Our Work Experience Programme
Aspiring Chefs... Enrol For Our Work Experience Programme

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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courses, school of food and wineJackie CameronJackie Cameron School of Food and WineTeen Cooking Camp, Cooking Lessons, Cooking Classes, Bespoke Cookery Classes, Jackie Cameron Cooking Classes, Jackie Cameron School of Food And Wine, Culinary Course, Work Experience, Chefs, Chef Work Experience, Julia WhitbyComment