Foodie Blog
“Jackie Cameron School of Food & Wine has high standards, we get to interact with Chef Jackie and learn from her life experiences in the field of culinary arts.” Ruvarashe Matsika
Jackie Cameron School of Food & Wine is a place where I can be creative. I’ve always wanted to own a coffee shop and, after seeing what Chef Jackie at Jackie Cameron School of Food & Wine had to offer for me, I consider myself fortunate to have this opportunity of a lifetime.
Jackie Cameron has put so much time and hard work into her school which, along with my parents sacrificing so much for me to be here, is motivation enough for me to want to give of my very best.
My goal was always to get my formal qualifications. I wanted to give myself the best opportunity I possibly could, so I enrolled at Jackie Cameron School of Food & Wine.
I heard of Jackie Cameron School of Food & Wine through a friend of my mom and, after a tour of the school as well as meeting Chef Jackie, I knew this was the place for me. There was an unbelievably, welcoming feeling and I noticed how dedicated Chef Jackie was to her students. I knew I wanted to be part of all that.
Jackie Cameron School of Food and Wine accepts only 15 students and I demand 200% effort from each person. Everyone, including myself, must be fully committed to this demanding yet fulfilling industry; and I’ve noted that the practice of spending time with us benefits both parties.
Every month starting from March we will showcase different wine estates. The students will pair bite-size tastings for the various cultivars being presented, and we’ll ask you to comment on the snacks and how well they pair with the respective wines.
At a formal, black-tie ceremony on 28 February 2019, Chef Jackie Cameron was awarded a Siege Mondial-approved Silver Comandeaur (10 years’ service) by the Bailliage de KwaZulu-Natal Chapitre of the Chaîne des Rôtisseurs.
Jackie Cameron’s application for a Blazon from the KwaZulu-Natal Bailliage of the Chaîne des Rôtisseurs has been approved.
Weber Friday Demonstration will be confirmed as soon as proof of payment has been received and 15 guests have confirmed. A week’s notice is required for cancellations or for the changing of the number of delegates or students for events. No-shows or late cancellations will be charged the full rate. Date changes of confirmed bookings will be accommodated if possible, however no refunds will be considered.
At the first FOOD XX Symposium and Awards: Womxn in Food, Jackie Cameron impressed the judges of the category entitled: teachers and mentors dedicated to sharing knowledge and encouraging future innovators - and came away with another award to enhance her already substantial collection.
● EAT - A three course Br.unch: Seasonal, Menu changes every month, with options at each course and all dietaries catered for ● EXPERIENCE - Silver service and a new-age approach to all day Br.unch with style and stunning view over Worlds View ● EDUCATE - Sustainable suppliers, local produce and ‘Bring a Chef into your kitchen’ with the Culinary Outlet
A Friday of the months below sees our popular Weber Grill Academy. If you think it can’t be done on a Weber we’ll show you it can… Demonstrations are by award-winning chef and business owner, Jackie Cameron. You will have the opportunity to taste the results, and recipes will be supplied. All fish used at the school is Sassi green-listed.
If you think microgreens are merely a garnish on your plate, think again. These tiny sprouts pack a powerful nutrient punch and should be included in your meals. Our diet requires an adequate amount of macro-nutrients (those needed in large amounts), micro-nutrients (those needed in smaller amounts), and of course food which contains antioxidants and phytonutrients, as these are important to keep your immune system strong.
Born and raised in Howick, KwaZulu-Natal, Nkululeko Mlotshwa recognised his passion for food while employed as a general worker in the hospitality industry. That was in 2011. Fast forward seven years, and today Nkululeko is living out his dream studying at the Jackie Cameron School of Food & Wine, thanks to a Woolworths TASTE Eat Out Bursary.
We stock LULUbee’s wraps in the Jackie Cameron Culinary school outlet, come in in January 2019 to by your “natural food storage solution.”
From January 14th, we are taking on our new Students for the Internationally Recognized Culinary course which offers 100% job placement upon completion. Matrics enrol now! Before the craziness of 2019 and your final year at school. The next intake of students will be January 2020. To learn more about the extensive 18-month course email Jackie now!
We recently attended a gathering of Chaîne des Rôtisseurs at the Beverly Hills Hotel in Umhlanga. Hosted by Philip Mostert, the Bailli Délégué (national president), it was an enlightening evening where members celebrated, not only their final gathering of last year.
So lovely having “The Secret Diner”, thank you for your kind words. Your words about my students and “we’re in for some great chefs in the future.” These mean more to me then any award. So so appreciated.
With the next Jackie Cameron School of Food & Wine student intake arriving soon, I was reflecting on the #20182019 group and the progress made this year.
“Before I was born my mom wanted me to be a chef. Clearly, she passed her creativity and passion down to me. I want to learn how to create delicious, culinary artwork from the very best.” - Savannah Claire Austen