Chef Jackie Cameron incorporates a sense of identity and place into her cooking better than any other chef in South Africa. Cameron’s plates engage with the diversity of South African sense of self. Classic tastes from across the cultural spectrum are reconfigured in modern manner that allows them to take their place at the international table of multi award winning, world class wonderful restaurants. From first bite of bread to last bon-bon, her work is subtle, sophisticated, skilled and delicious. Her students are privileged to be part of a process that is increasingly seeing South African tastes taking their place at the table of great world food genres.