“These professionals make me look good!”
pam alty
Cake Decoration
Cake decorating is often very challenging, it’s time consuming, and sometimes it’s frustrating, but when you finish a project/cake sit back and look at what you have achieved – you’ll find it hugely rewarding.
- Pam Alty
Graeme Taute
Bread Baking
I am besotted with the French artisan tradition of bread making,although it’s very time-consuming. Everything is done by hand, the mixing, the kneading, as well as the final shaping. I’m also fascinated by wild yeast. Today, there are only two bakeries in Paris making bread using predominantly wild yeast.
- Graeme Taute
Laurie Smorthwaite
Wine
Laurie Smorthwaite is an Associate of the Institute of Wines & Spirits (AIWS) and winner of the Wine & Spirit Education Trust (WSET) Codorniu Raventos Scholarship.
Christine Burgess
Chef
I am honoured and privileged to have Chef Christine Burgess at the school – KZN, we should be proud,” we look forward to seeing how the students and the school would grow, with Christine on board.
Ashleigh dick
events & administration
Having worked, previously, in the hospitality industry, telecommunications and recruitment, Ashleigh has found her niche, and is happy to be part of the growth of Jackie Cameron School of Food & Wine.