Jackie Cameron School of Food and Wine

Jackie Cameron’s School of Food and Wine hosted its latest student final exams, showcasing the remarkable transformation of aspiring chefs over an 18-month training period. The event took place at the school’s location on 241 Old Howick Road, Hilton, and attracted both peers and mentors eager to witness the culmination of rigorous culinary education. Students, once described as “clumsy and almost clueless,” demonstrated newfound confidence and skill, crafting elaborate menus that reflected their personal culinary journeys. The evening featured multiple courses, each highlighting the students' ability to plan, cost, and produce their own meals, often with the assistance of the current cohort of first-year students. The event began with Bianca Hillermann, who completed her placement at Dusk, a renowned restaurant in Stellenbosch known for its Signature Tasting Experience. This experience emphasizes seasonality, creativity, and storytelling through food. Hillermann opened the dinner with a delicate snack of salmon tartare served in a crisp wonton cup, accompanied by sparkling wine. Her bread course, a highlight of the evening, included two distinct breads, sourdough and milk bread, paired with a unique black garlic butter. The combination of sweet and nutty flavors created a surprising yet harmonious profile, impressing attendees with its innovation. Following the bread course, Hillermann presented a vibrant Caprese salad, featuring a playful interplay of textures through tomato tartare, seared exotic tomatoes, and fresh cherry tomatoes atop a basil mousse. Mozzarella pearls added a creamy contrast, while crispy basil leaves introduced a delightful crunch. The dish was complemented by a refreshing Delheim pinotage rose, enhancing the overall sensory experience. A subsequent starter of squid on orzo, topped with XO brandy and crab bisque foam, was served in a whimsical African pot. The dish showcased Hillermann’s attention to detail and creative presentation, though the pot slightly limited the dining experience by preventing discreet plate cleaning. The meal continued with a tart palate cleanser of grapefruit and tamarind sorbet, followed by a main course of beef fillet served on carrot puree, accompanied by asparagus and a sharp blackberry jus. The jus elevated the richness of the meat, creating a balanced and flavorful composition. Hillermann concluded her menu with two standout desserts, a granadilla cheesecake layered with passionfruit curd mousse and a deconstructed tiramisu tartlet combining whipped mascarpone cream and coffee ice-cream. Both desserts received praise for their visual appeal and flavor complexity, particularly noting the freshness and lightness of the tiramisu option compared to more traditional, heavier versions found in local restaurants. Three nights later, the event continued with Holly King, whose placement at Epice in Franschhoek focused on the art of using spices to create depth and nuance in flavor. Head chef Charne Sampson emphasized that the philosophy of Epice revolves around layering flavors rather than simply relying on heat. King’s menu reflected this approach, offering a tasting experience that highlighted the subtle intricacies of spice-driven cuisine. The evening promised further insights into how students apply their training in real-world settings, continuing the legacy of excellence established by Jackie Cameron’s mentorship.