“I was inspired to attend Jackie Cameron School of Food & Wine by many factors, starting with the top-level accreditation, and the ranking graduates hold throughout the country.” - Megan Maistry
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“The culture at Jackie Cameron School Of Food & Wine made me feel at home.” - Katelyn Kitchin
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“I wanted to enrol because I feel a genuine connection to food, and I knew that if I enrolled at Jackie Cameron School of Food & Wine, I would be able to gain the experience I need for my culinary future.” - Charlotte Davis
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“I was inspired by the way Chef Jackie Cameron has involved herself with top chefs around the world - getting ideas, inspiration and knowledge from other countries’ specialty dishes. Then to inspire her students.” - Shannon Jade Atkinson
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“I want to learn the knowledge and skills required to be successful in the culinary field.” - Gerhard Blome
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“Cooking is a way to make people happy, and it helps satisfy me. I can’t see myself sitting in an office, and if I’m going to do something for the rest of my life, it should be something I love.” - Anna Davy
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“When looked at different culinary schools I was impressed with the equipment and the opportunities that would come studying at Jackie Cameron School of Food & Wine.” - Michael Farrell
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“I applied to Jackie Cameron School of Food & Wine because of its esteemed reputation and comprehensive culinary curriculum. I was inspired by the opportunity to receive hands-on training and to learn from renowned Chef Jackie herself. I believe that studying here will equip me with the skills and knowledge needed to excel in the culinary industry.” - Joshua Levy
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“From a young age I’ve had a passion for cooking. After school, I went to university and realised it wasn’t for me. I thought about what I was passionate about and what I could see myself doing for the rest of my life and my options were working with the ocean, which I’ve been doing for the last year, and working as a chef which I’m training to do now.” - Conor Rogers
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“It has always been my passion to cook, I have been doing all the short courses to uplift my cooking skills and then I got to the point where I felt that it was necessary for me to study at a culinary school to get more skills and qualification.” - Lungi Ngidi
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