What's cooking? Superchef school turns out pupils who are worth their salt

01 July 2015 - 10:10 By Shelley Seid

Gardening, bread-making, French lessons and even learning to catch a fish are all part of the curriculum at the Jackie Cameron School of Food and Wine, which opened in Hilton, KwaZulu-Natal, last month. The intensive, 18-month programme, which offers an internationally recognised diploma, was developed to offer a hands-on approach.During her 12 years as the executive chef at Hartford House in Mooi River, Cameron put the fine-dining restaurant on South Africa's culinary map with a host of accolades including Top 10 Eat Out, American Express Platinum Fine Dining Programme and People's Choice awards.She believes modern chefs need to be prepared for myriad opportunities."I am empowering them with a range of skills so they can do things on their own and have a better understanding of how businesses work," she says, adding that the family mantra - you only truly succeed when you have your own business - runs in her blood."Someone might love the wine-making side of things, another might want to open a bakery, or get involved in growing fresh produce," she says.The curriculum also includes an internationally recognised wine course and the school boasts a traditional wine cellar.Cameron has also included interaction with local suppliers in order to understand the concepts of "quality" and "free-range".Yet another module on the course that deals with fish involves the students catching a fish and bringing it back to the school to prepare. ..

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