A-CHOICES: Jackie, first of all, I’d like to thank you for agreeing to participate in this interview. Tell us a little bit about yourself and your educational background.

JACKIE: Such a pleasure, thank you so much for including me.  

I went to school in Pietermaritzburg, high school at St John’s D.S.G -it was a natural progression to go to Chef School after Matric.  Everything happened, all special family memories, around the kitchen/dining room table.  My grandfather had his own butchery in PMB, and my grandmothers were fantastic cooks, as is my mother-a very foodie family.

A-CHOICES: Career path after studies. Do you think it is important to get a formal education in cooking to become a professional chef?

JACKIE: I one hundred per cent agree with this, if-money-allows, the amount that one gets fed (for lack of words) in a school environment is huge.  My students often say they learn more at my school in a few months vs five years at high school.  It is a jump-start in one’s career.

A-CHOICES: What inspired you to become a chef?

JACKIE: Delicious food, learning everything about food-the deep desire to get educated and get working, earning my own money.  Owning my own money and being self-sustainable was extremely high up on my list.

A-CHOICES: What is your food philosophy?

JACKIE:  Keep it simple, highlight the main flavours, don’t over complicate food, cook from childhood memories, cook locally, heritage-food …cook what is known.  And if it isn’t known research absolutely everything about what you are serving, and always make it your aim to know more than your guests.

A-CHOICES: Tell us about your personal stories, and motivations.

JACKIE: I’m motivated by not ever letting my parents down, by impressing them.  They have given me absolutely everything, it is the least I can do.

Now with having a school, I am motivated by each of my students, From day one, every year I have more students and each one of them, their success, and their happiness are important to me.  Their journey with food excites me.  I truly get extremely invested in each of them.

A-CHOICES: What is your number one kitchen rule?

JACKIE: Cook with love.

A-CHOICES: What advice would you give to aspiring chefs when they first start working in the industry?

JACKIE: Well, first of all, they must come to my school ; )Because they will be mentally prepared for what is to come. Focus on honing your skills, focus on learning, and never focus on the money (obviously you need to survive) but focus on learning, for at least the first 10 years…everything must be about learning, growing, and improving one’s skills.

A-CHOICES: Can you briefly tell us what the concept of Jackie Cameron School Of Food & Wine School is about?

JACKIE: A hands-on school in all regards, I am the principal, lecturer, assessor, function chef… I get to spend most of every day with my students.  It is a love-hate relationship ; )I offer an 18-month course and a three-year course, which is both locally and internationally accredited, and I take a maximum of 15 students every January.  On completion of my course, I guarantee 100 % job placement.  We were the first school in the country to be internationally accredited for both food and wine.

A-CHOICES: How and when did the Jackie Cameron School Of Food & Wine School start?  

JACKIE: I left my last job position on 1 August 2014, I was meant to open my school in January 2015, but I ended up opening in April 2015, as we were waiting on equipment that was getting imported.

A-CHOICES: What do you love most about the wonderful world of wine?

JACKIE: That is truly wonderful.  And especially in South Africa, we are truly blessed with all the fantastic choices.  I support winemakers and cellars that I know, that I have shared a glass of wine/bottle with the owner/ the team…that I can share a story with/about …to my students…to my guests.  There is really so much choice, it is the only way I can choose in South Africa.

A-CHOICES: Do you have any personal South African wine favourite tipples?

JACKIE:  I could never answer this, when I open a bottle of wine-I more than anything have a flash or flood of memories coming into my mind…this industry is just the best.  The people I have met, it truly remarkable. On this same note, when I taste a new wine, and if I love it -I find I start becoming quite desperate to know more-not about the terror or acidity level, but about the winemaker…his/or her wine-making style, background…family.

A-CHOICES: How Often Do You Find Yourself Recommending South African Sparkling Wine?

JACKIE: So our MCC, recently changed to CC, is my favourite all time drink.  I am proudly South African especially when it comes to our bubbles.  We can be very proud of what is available.

A-CHOICES: Tell me more about your book Jackie Cameron’s “Cooks at Home” Promo.

JACKIE:“Jackie Cameron Cooks at home” was my first book and my second: “Baking with Jackie Cameron”.  I really wanted a cookbook that people could rely on for all times of day.  A book they could trust.  I had started writing a monthly column for a local newspaper whereby I included recipes monthly, I found this was phenomenal for me…I very quickly learnt how to perfect writing a recipe so a home cook could achieve this in their kitchen.   The reason for creating a cookbook is to inspire the home cook to cook more at home.  And I do believe if people are cooking better at home they expect better quality in restaurants and so the entire standard is lifted.  In my school, on cooking or function days … there isn’t a day we do not use my cookbooks.

A-CHOICES: Tell us a bit about your typical day and what it looks like.

JACKIE: Every day is completely different, I truly do wear so many different hats.  I can go from full days of lectures to a day with lectures-then a lunch function, back to a meeting, then a student interview for enrolment, to a marketing meeting, to dealing with a student issue.  I can plan my day- and be adamant I am doing this or that, but it really never works out to be honest.  When my baby girl, Jasmine is sleeping in the evening, and if I don’t have an evening function, this is when I normally do all the things I was meant to do during the day.  I normally make deals with myself ; ) saying I can not go to sleep before this-or-that is completed.  So most days I start work at 7:30 (after getting Jasmine ready for school-her and I make her lunch boxes together ) and I go to about 11pm.  I don’t feel I have ever worked a day of my life, this is my lifestyle it is most definitely not a job.

A-CHOICES: What are five words you’d use to describe yourself and your work ethic?

JACKIE: Pedantic, competitive, obsessive but also fair, I do things with integrity; for instance, my business decisions must feel right and sit well with me.  If they don’t I will not sleep at night.  I am also the first to say I am sorry if I am in the wrong, but if I am not I will fight to the end of my days.  I don’t believe in: the guest is always right.

(I have no grey areas…I am very old-school black and white…I say: hard on rules but fair on people)

A-CHOICES: Why are you passionate about being a chef

JACKIE: I always knew in life I wanted to make a difference.  When I was very very young, I mentioned being a police officer so I could help people.  Then it became about making people beautiful food to make a difference.  For me, what got me out of bed every day…started not becoming about beautiful food, it was about training my staff and developing them and growing them.  Seeing their development-this was exciting me-hence me opening my school.  I have said to my students, the day I pass…I expect them all to be at my funeral ; )  that is how much they have influenced my life and I hope I have theirs.  I also continue to say if they aren’t I will haunt them…hahha!

A-CHOICES: What qualities do you believe make a good chef?

JACKIE:self-disiplined

Respectfulness

Conscientious

Organised

Responsible

Communicative

Trust-worthy 

And many more

A-CHOICES: Is it important for young South African chefs to get international work experience?

JACKIE: Yes, I strongly suggest this.  Everyone thinks it is greener on the other side.  Chefs need to travel and work overseas…eat overseas…then come back and realise the world-class standard that we have in South Africa.  I have travelled extensively and I am always blown away by our standard in our top eateries, obviously the price point is also a lot more favourable.

A-CHOICES: What is your proudest moment as a chef and school owner?

JACKIE: I have so many fabulous stories that involve past students who could write for days.

I will attach a few Instagram links for this to the main part of the email.

My proudest moment as a chef was opening my school-having my own business.  School owner was when I was awarded TOP EDUCATOR in South Africa: FOOD XX Symposium and Awards in February 2019: Womxn in Food, Jackie 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.

A-CHOICES: If You Sat Down For A Quiet Dinner, What Dish And Sparkling Wine Would You Choose To Enjoy Together?

 JACKIE: So my present favourite home-cooked dish is spaghetti bolognaise… and the richness of this goes beautifully with a crisp and refreshing CC contrast of richness.  Colmant brut reserve is always a treat, also Kleine Zalze brut is high up on my list.

A-CHOICES: Do you have any exciting plans for the future that you can reveal to our readers?   

JACKIE: Nothing that I can think of, besides the deep desire to want to teach and train as many people as possible. I have many students from all over Africa coming to my school, the great thing is that we offer accommodation on the property, I have also had a student from England coming on course.  This is a life-changing experience to come on a course like this and be exposed to the lifestyle of South Africa.  I know my English – student says he will forever stay in South Africa he is loving it, many years after qualifying.  The pound to the rand to the euro…for me it is a no-brainer for international students.