Jackie Cameron School of Food & Wine (Hilton, KwaZulu-Natal)
Your journey with food begins here.
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Jackie Cameron School of Food & Wine at a glance...
Jackie Cameron realised her dream to tutor aspiring chefs when her school of food and wine – based in Hilton, KwaZulu-Natal – welcomed its first intake in April 2015.
Within that year Catherine Cousins’ ClemenGold Kiss Dessert took second place in a competition against all the chef schools in the country. Catherine holds the distinction of being one of Jackie’s five first-intake students. And then, in the year-end examinations, all the students went on to achieved six of six possible distinctions awarded by City & Guilds of London.
Jackie Cameron School of Food & Wine offers an 18-month intensive, internationally-recognised course with a maximum intake of 15 students. “Hands-on” is Jackie’s philosophy and the students work alongside her, daily. The school provides the opportunity to experience all things foodie in a safe and secure environment. Jackie believes there is more to food than working in a top restaurant – locally or internationally. “I’m enjoying sharing all that I have been fortunate to have learnt – and experienced – with the students,” she says, adding that her aim is to impart this knowledge, and to equip the students with the skills to ‘go it alone’ with confidence. She is ahead of the game on all levels as she guides the students to create a balanced-and-healthy lifestyle in this crazy, but extremely-rewarding, industry.
Midlands born and raised, Jackie’s heart is in KwaZulu-Natal where, since 2002, she filled the position of head chef at a local five-star boutique hotel. She achieved Level 3 IVQ Advanced Diploma in Teaching, Training and Assessing Learning Awarded by The City and Guilds of London Institute in 2010. In her early thirties, Jackie’s list of achievements is what aspirant chefs dream of accomplishing.
After graduating from the Christina Martin School of Food and Wine in 2001 Jackie kneaded her career at Mount Grace Country House and Spa and she watched it rise as she reaped the rewards of her commitment to her career. It was under her guidance that the Hartford House restaurant – having achieved national Top 10 status four times and making number five restaurant in the country in 2013 – was mentioned regularly in magazines such as Food&Home, Taste, Eat Out, and House and Leisure. During Jackie’s 12-year tenure, the hotel achieved many other accolades including Top 10 Eat Out, American Express Platinum Fine Dining Programme and People’s Choice awards. The latter was in the La Motte Restaurant of the Year competition. With her input, Hartford House’s wine list was presented with the Inspirational Award in the Top 100 SA Short List Wine List for 2013 Awards; Top 10 in the 2012 Eat Out/DStv Restaurants Awards as well as a Diamond Award for its 2012 and 2013 wine list, as recognised by Diner’s Club International.
After many years of being judged, Jackie now finds herself on the other side of the cooker. She was selected to judge the 2015 Eat Out Mercedes Benz Restaurant Awards as well as the 2015 Galliova Awards.
In her personal capacity Jackie has the distinction of being one of Victor Strugo’s “three favourite woman chefs”. She was voted by South African Tourism as one of the Top 10 Young South African Chefs, has appeared on TV programmes such as MasterChef SA, Top Billing, and with Justin Bonello in The Ultimate Braai Master. Jackie has been part of the Real Food Movement, is a Chaine des Rotisseure member, and is a proud SASSI Trailblazor chef.
Her culinary career has taken her to Germany, France, Switzerland, Czech Republic, Australia, England, Dubai, Shanghai, Spain, Copenhagen, Denmark and America where she has represented South Africa at exhibitions, enjoyed work experiences, or – for the benefit of her career – experienced eating in restaurants such as Nobu, Le Gravoche, Fat Duck, Gordan Ramsay’s Hospital Road and River Café, Noma and El Bulli, The French Laundry, Per Se, Bochon Bistro, AD HOC, Le Bernadin and Jean Georges. She went on a trip to Thailand which was meant to be purely pleasure but resulted in a culinary extravaganza of all things unusual. She was also invited by S Pellegrino and Acqua Panna to represent South Africa at the Audi Chef’s Cup Südtirol 2014, in Alta Badia, where the display of culinary excellence attracts the leading personalities of national and international cuisine. Most recently she was invited to Al Faisaliah Hotel, A Rosewood Hotel-Riyadh, in Saudi Arabia, where she cooked at the prestigious Globe Summit Series for a week. This meant cooking classes, lunches and eight-course dinners.
In her endeavour to share the knowledge she has acquired, Jackie writes a monthly column for The Witness newspaper as well as a column in Chef! magazine. Through her stories and her recipes, she encourages readers to experiment with food – and to enjoy culinary feasts, however simple.
Jackie leaves no stone unturned and she illustrated her diverse creative fair when she broke into the world of fashion introducing her stylish Jackie Cameron chef’s range. This is a chic alternative to conventional ‘kitchen wear’.
Jackie Cameron Cooks At Home, published by Penguin, hit the shelves in May 2013 and in July the same year it achieved the status of second highest cookbook sold in the country as voted by Exclusive Books. At the Gourmand World Cookbook Awards it won Best Woman Chef Book in South Africa.
And there is another cookbook in the pipeline…
At Jackie Cameron School of Food & Wine you can tailor-make your class. Just reveal your budget and you’ll be advised what can be done – as well as the number of hours you have ‘bought’. The courses range from demonstrations to hands on cooking; from a few hours to an entire day and from tasters to a meal. A Jackie Cameron gift box that comprises items such as a chef jacket, apron and Jackie Cameron Cooks at Home recipe book could also be included. You choose – Jackie Cameron’s school delivers. These bespoke cookery classes will have you going back for more… and teach you how Jackie Cameron School of Food & Wine can put a bit of spice into your private functions.
Classes will be confirmed as soon as proof of payment has been received.
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.
We accommodate a minimum of 12 and a maximum number is determined by the event. No refunds will be made for a decrease in numbers 10 days before the event; we are able to accommodate an increase in numbers up to 2 days before the event.
We are able to accommodate different starting times depending on bookings.
Remember to disclose your dietary requirements with your booking.
Student gratuities are not included in any of the rates.
Miles For Experiences
To make your booking, please contact Jackie Cameron School of Food & Wine at +27 (0) 33 343 1784.