Sunday Times Chef School Directory 2021
ATTENTION TO DETAIL IS EVERYTHING
Now is the best time to become a chef. When the world opens up again and everything goes back to ‘normal’, people will want to get out and eat out, to socialise and to experience the niceties of life. The restaurant business is here to stay.
“Cameron prides herself on her school’s attention to detail, the fact that she takes a maximum of 15 students annually and that she has 100% job placement for graduates.”
"Our students' parents are guaranteed that by the time their child goes out into the industry that they are up to standard, confident in their abilities and ready to put their heads down and work hard to improve skills, gain confidence and grow as individuals. I pride myself on the fact that my course (which I am proud to put my name to) is so much more than a cheffing course. I mentor my students. Once a JC student, always a JC student". she says.
Cameron explains how school continued during lockdown: "we connected every week day during hard lockdown and together got through the entire culinary arts and pastry theory over this period. When things opened up, we came back to school with the strictest protocols and cooked days in and day out. Because my school is small it is easy to mould and reorganise the course as needed.