Jackie Cameron School of Food & Wine

A huge thank you to Pam Alty for once again going above and beyond with our graduation cake - just look at this masterpiece! Creative, fun and full of personality - I absolutely love it!✨

The cake cutting tradition marks the start of graduation celebration every year, and this years one was truly one to remember.

A big thank you to Sarah-Jane van Heerden for capturing Pam’s incredible work so beautifully! ✨

Immeasurable appreciation for these two incredible women and the entire team. Their dedication, energy and heart make all the difference behind the scenes and beyond.

This month , we celebrate both of their birthdays -interesting in Women’s Month (Women’s Power). I hope both of your special days are filled with happiness, chocolate cake, and a touch of bubbly.

Thank you Sarah-Jane van Heerden photography for capturing the moment so beautifully.

Ash
chris10burgess
Sarah-Jane van Heerden
Johannes Richter

(Part1)
From Determination to Distinction: Langelihle's Culinary Journey
Some journeys are defined not by how easily they begin, but by the determination to continue despite life's challenges. Langelihle's story is one of resilience, passion, and extraordinary commitment.
Langelihle began her studies at the Jackie Cameron School of Food & Wine but, shortly after enrolling, difficult family circumstances forced her to leave the course. Financial constraints meant that returning to complete her studies seemed out of reach.
Determined not to let exceptional talent go to waste, Jackie Cameron approached Defy with a vision to help Langelihle continue her education. Together, Jackie Cameron and Defy each contributed 50% towards sponsoring Langelihle through the prestigious 18-month Jackie Cameron School of Food & Wine programme.
From the very beginning, Langelihle demonstrated exactly why that investment was worthwhile. During her first week at the school, she wrote:
"I'm prepared to give my absolute best effort every day, even on my worst days. I understand that a job well done often requires going beyond the standard hours or expected effort. I'm prepared to show up every day and do what is expected of me, to pick myself up every time I fail, and to keep pushing myself. I'm prepared to keep learning and to improve.
I'm more than willing because I believe I'm deeply committed to hard work and reliability. When I take on a task, I don't leave it unfinished. My approach is based on staying until it's done correctly and consistently learning."
Those words became the foundation of her journey.
Throughout her studies, Langelihle embraced every opportunity available to her. She featured alongside Jackie Cameron in numerous successful Defy online cooking videos, gaining valuable experience in front of the camera. She also participated in live cooking demonstrations at the East Coast Radio House & Garden Show, building confidence while developing the communication skills that are so valuable in today's culinary industry.
(Post continued in comments)

FINAL 18 MONTH EXAM DINNER MAGIC

Well done to Holly King Holly King for completing her placement Epice Restaurant under the guidance of Charné Mouton and her phenomenal team.

After 18 months of intense training, the Final Dinner Exam pushes our students to their limits. Just 1.5 days to plan, prepare and execute a full fine-dining experience, from concept and menu development through to the final plate and service.

Just ONE partner from their last year to collaborate with.
A handful of first-years for kitchen, service and scullery support.
And a room full of guests and judges to impress.

It is an enormous challenge, requiring creativity, precision, leadership, teamwork, composure and an incredible attention to detail.

HOLLY KING
MENU

Welcome drink
Colmant CC & Champagne Blanc de Blancs
 Bread course
Focaccia bread with dukkah and chimichurri
Wine: Boschendal Wines Sauvignon blanc
 Starter Course
Prawn roti with mango atcha, kerela mayo and chilli
Wine: FRYER'S COVE chenin blanc
 Palate Cleanser
lemon and pink peppercorn sorbet
 Main course
Chermoula spice crusted lamb rack, sweet corn puree, red wine jus
Wine: Muratie Wine Estate Melcks Red blend
 Dessert course
Chocolate and chilli fondant, coconut ice cream, lime and chilli granita, crumble
 Wine: Boschendal Wines le bouquet

Huge gratitude to our incredible judges for your time, insight and generosity:
Laurie Cooper Nardia Adams Renzo Hamblin chris10burgess Frank Chemaly Andrew Giles

Thank you Frank Chemaly for joining us for this very special evening. You’re support is greatly appreciated.

Congratulations to everyone involved. These are the moments that remind us just how much our students grow during their time with us.

FINAL 18 MONTH EXAM DINNER MAGIC

Well done to Bianca Hillermann Bianca Hillermann for completing her placement 𝑫𝒖𝒔𝒌 under the guidance of Chef Callan Callan Austin, 𝑫𝒂𝒓𝒓𝒆𝒏 𝑩𝒂𝒅𝒆𝒏𝒉𝒐𝒓𝒔𝒕, Garin Griqua and their phenomenal team.

After 18 months of intense training, the Final Dinner Exam pushes our students to their limits. Just 1.5 days to plan, prepare and execute a full fine-dining experience, from concept and menu development through to the final plate and service.

Just ONE partner from their last year to collaborate with.
A handful of first-years for kitchen, service and scullery support and a room full of guests and judges to impress.
It is an enormous challenge, requiring creativity, precision, leadership, teamwork, composure and an incredible attention to detail.

BIANCA HILLERMANN
MENU

Canape/Welcome:
Salmon tartare in a wonton cup, served with zesty avocado cream
Pairing: Boschendal Brut NV
Bread Course:
Sourdough and milk bread, with a black garlic and a cultured butter.
Pairing: Jordan Wine Estate Unoaked Chardonnay 2022
Cold Starter:
Tomato tartare and seared exotic tomatoes, mozzarella pearls, dollops of basil mousse and a drizzle of strawberry balsamic reduction.
Pairing: Delheim Wine Estate & Garden Restaurant Pinotage Rose 2025
Hot Starter:
Squid strips on a bed of XO with orzo, ta crab bisque foam and crispy potato.
Pairing: Alvis Drift Wine International Reserve Range Chardonnay 2022
Palate Cleanser:
Tamarind and grapefruit sherbet, with citrus curd and a honey-ginger foam.
Pairing: Luca Castiglione Spritz
Main Course:
Beef fillet with pomme pave, asparagus and a blackberry jus.
Pairing: Grangehurst Winery Daylea 2016
Pre-dessert:
Granadilla cheesecake with passionfruit curd mousse.
Pairing: Van Loveren Family Vineyards Christina Noble Late Harvest Moscato 2024
Dessert:
Tiramisu tartlet with whipped marscapone cream and coffee ice-cream.
Pairing: Boplaas Family Vineyards Cape Tawny
Petit Fours

Huge gratitude to our incredible judges for your time, insight and generosity:
Laurie Cooper Andrew Giles Renzo Hamblin chris10burgess

Thank you so much to Frank Chemaly for joining us for this special evening. Your support is greatly appreciated.

SUNDOWNERS WITH A DIFFERENCE
Becca signing in…
Last night was truly incredible.

A huge thank you to the wine maker Richard Duckitt for spending extra time with all of us and tasting the wines with us. You could feel the passion in every pour, and the stories behind each barrel made the experience even richer. It’s rare to meet someone who gives so generously of their time and knowledge, and we left feeling so grateful.

As a past student of , it was spectacular tasting the full circle.I remembered tasting Grenache blanc, Grenache noir, Grenache Greece and Alicante Bouschet straight from the barrel with Richard at Bellingham Wines , all potential and promise. To sit here now and taste them in the bottle was something else. Seeing how they’ve evolved, how the fruit has settled, the texture has rounded, and the character has come alive... that’s the magic of wine making right there.

And can we talk about the labels? The flying dog and the sleeping bull are just brilliant. Playful, striking, and so memorable. They perfectly capture the personality of the wines inside.

After the tasting we prepared for the sundowners evening. Safe to say the guests were absolutely buzzing. The way the dishes were matched brought out new layers in every glass, and there wasn’t a quiet table in the room. Good wine, great food, and even better company.

Thank you again Richard, and the whole Bellingham team along with the DGB team for an evening we won’t forget. Much appreciated.

An extra special thank you to 🌟 Melanie Martin🌟 Content Creator for the support and having you spend this evening with us and for the unexpected but highly appreciated posts.

Lots of love Becca and
signing out
Gotta run! Duty calls.

FINAL 18 MONTH EXAM DINNER MAGIC

Well done to Luca Heath Luca Heath for completing his placement Chefs Warehouse at Beau under the guidance of Chef Ivor Jones and his phenomenal team.

After 18 months of intense training, the Final Dinner Exam pushes our students to their limits. Just 1.5 days to plan, prepare and execute a full fine-dining experience, from concept and menu development through to the final plate and service.

Just ONE partner from their last year to collaborate with.
A handful of first-years for kitchen, service and scullery support.
And a room full of guests and judges to impress.

It is an enormous challenge, requiring creativity, precision, leadership, teamwork, composure and an incredible attention to detail.

LUCA HEATH
MENU

Welcome drink - Colmant CC & Champagne Brut Réserve Non -Vintage
 
BREAD COURSE
Confit Garlic & Curry Leaf Powder
served with warm brioche
 
STARTER COURSE
Seared Kingklip
leeks with velouté sauce, mussels, and shrimp tortellini
La Motte Wine Sauvignon Blanc 2021 
 
MAIN COURSE
Venison
garlic butter, salsa Macha, jus, pear purée and garlic emulsion
Beau Constantia Lucca 2022
 
DESSERT COURSE
Apricot Sponge Cake
toasted almond praline and vanilla ice cream
Nederburg Wines Noble Late Harvest

Huge gratitude to our incredible judges for your time, insight and generosity:
Laurie Cooper Tanya Nicolson Nardia Adams chris10burgess

Extra special having you Catherine Steyn join us. Thank you to you so much for this beautiful video that we’ve included. It was really appreciated.

Congratulations to everyone involved. These are the moments that remind us just how much our students grow during their time with us.

FINAL 18 MONTH EXAM DINNER MAGIC

Well done to Langelihle Mnikathi Langelihle. M for completing her placement The LivingRoom at Summerhill Guest Estate under the guidance of Chef Johannes Johannes Richter and his phenomenal team.

After 18 months of intense training, the Final Dinner Exam pushes our students to their limits. Just 1.5 days to plan, prepare and execute a full fine-dining experience, from concept and menu development through to the final plate and service.

Just ONE partner from their last year to collaborate with.
A handful of first-years for kitchen, service and scullery support.
And a room full of guests and judges to impress.

It is an enormous challenge, requiring creativity, precision, leadership, teamwork, composure and an incredible attention to detail.

LANGELIHLE MNIKATHI
MENU

BREAD COURSE
 Paired with Boschendal Chardonnay
 Freshly Steamed Herb Ujeqe: Traditional Zulu steamed herb ujeqe served warm with whipped chakalaka butter, slow roasted garlic confit and a delicate dusting of cured biltong.
 
STARTER
 Paired with Rupert & Rothschild Vignerons wines Chenin Blanc
 Pan-seared prawns with cauliflower purée, charred asparagus, trout roe, lemon pearls and micro herbs.

MAIN
 Paired with FRYER'S COVE Grenache Cinsault
 Beef fillet served with beetroot purée, black sesame crisp, beetroot gel, msobo berries and a rich red wine jus.
 
PALATE CLEANSER
 Lemon and Basil
 Refreshing lemon granita, basil sorbet, lemon gel, finished with candied lemon zest.

DESSERT
 Paired with Waterford Estate Heatherleigh
 Orange and Cardamom dessert.
 Marinated oranges served with a soft almond biscuit, smooth cardamom ice cream, vibrant orange gel, and a delicate orange vinaigrette.

Huge gratitude to our incredible judges for your time, insight and generosity:
Laurie Cooper Nardia Adams Johannes Richter chris10burgess Andrew Giles

Congratulations to everyone involved. These are the moments that remind us just how much our students grow during their time with us.

finedining

FINAL 18 MONTH EXAM DINNER MAGIC

Well done to Nokutenda Madzamba biteswith_renee for completing her placement Dough Girl under the guidance of former Courtney Stuart and her phenomenal team.

After 18 months of intense training, the Final Dinner Exam pushes our students to their limits. Just 1.5 days to plan, prepare and execute a full fine-dining experience, from concept and menu development through to the final plate and service.

Just ONE partner from their last year to collaborate with.
A handful of first-years for kitchen, service and scullery support.
And a room full of guests and judges to impress.

It is an enormous challenge, requiring creativity, precision, leadership, teamwork, composure and an incredible attention to detail.

NOKUTENDA MADZAMBA
MENU

STARTER
Slow-roasted tender pork belly featuring a deep hickory-smokey profile.Served alongside a smoked sweet potato puree and finished with an acidic apple caviar and a sesame tuille
Pairing Boschendal 1685 Merlot

MAIN
Mushroom & Thyme Chicken Roulade.Tender herb infused chicken roulade stuffed with mushroom and a garlic infused goats cheese, accompanied by mash & crisp tenderstem and baby carrot with a drizzle of red wine reduction sauce.
Pairing: Boschendal 1685 Pinotage

DESSERT
A zesty orange cheesecake set atop a crisp , nut almond flour and espresso-ground base served with a quenelle of coconut ice cream on a bed of toasted desiccated coconut , garnished with piped chocolate cremeux and delicate shards of crisp meringues
Pairing: Amber Forever Muratie Wine Estate
 

Huge gratitude to our incredible judges for your time, insight and generosity:
Laurie Cooper Tanya Nicolson Renzo Hamblin chris10burgess

Congratulations to everyone involved. These are the moments that remind us just how much our students grow during their time with us.