“Wrapping Up with Renowned Chef, Jackie Cameron.”
- Afternoon Express
“Jackie Cameron shares her Strawberry and White Chocolate Cupcakes recipe.”
- Afternoon Express
“Jackie Cameron shares her grandmother’s Gingerbread with Cream Cheese Icing recipe.”
- Afternoon Express
“Catching Up with renowned Chef, Jackie Cameron”
- Afternoon Express
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First-year students at Jackie Cameron School of Food & Wine, Aimee Hohls and Saxon Tilling, took silver in the RCL Foods’ Young Chefs Challenge 2021.
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Our theme this month for our Br.unch menu is: “Merry Christmas”. The three-course menu, with options, is R175 per person, all drinks are over and above that. We open at 9:00 am and take our last table at 13:00. We have a full liquor license and wine list available. We so look forward to welcoming you!
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“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
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This 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.”
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“Excited to be a part of I’ll Bring The Wine, a journey to taste, learn and discover some of South Africa’s traditional favourites, reimagined by chefs across the country. Brought to you by Nederburg. In this episode you’ll journey to the midlands to discover my interpretation of the ever contentious beef tongue.” - Jackie Cameron
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To keep ahead of the rest, we rely on professional players. Beryl-Anne Berriman (Bee) keeps order…
As the administrative secretary and personal secretary to Chef Jackie, Beryl-Anne Berriman is the person who holds things together. Having a more-than 14-year career at Maritzburg College, and as many years at UWP Consulting (now Mariswe), Bee, as she is affectionately called, was well equipped to put Jackie Cameron School of Food & Wine’s paperwork in place.