Time to savour the TASTE

With a hands-on attitude and contagious “don’t ever give up” approach, the owner of the Jackie Cameron School of Food and Wine is deeply saddened by the closure of so many restaurants.

But, Cameron remains confident that the “crazy but extremely rewarding” restaurant industry will survive.

“There is no point in being negative. Chefs like a good challenge. We’re not used to saying we can’t do it. Just being in a kitchen is hectic so we will definitely get through this. We can expect an

Cameron believes that lockdown might well have been a much needed reset for both restaurant owners and customers

unusual new normal – but it will be a different and a better one,” she says.

Born and raised in the KZN Midlands, Cameron’s career has seen her cooking in kitchens across the world, and is probably best remembered for putting the restaurant at boutique hotel Hartford House in Mooi River on the culinary map.

After a 12-year stint, Cameron opened a school of food and wine in April 2015 and has been vocal in asking the hospitality industry to support local farmers and food producers.

ABOVE: JACKIE CAMERON HAS SPENT MUCH OF LOCKDOWN DISTRIBUTING FOOD PARCELS TO LOCAL COMMUNITIES.

Chef Jackie Cameron expects an unusual new normal is around the corner for restaurants – different, but better

Cameron has spent much of lockdown distributing food parcels to local communities and says despite potential job losses in her industry, there is still a dire need for skills development and training.

She has chosen not to re-open her on-site restaurant immediately. As soon as she is certain it is safe and sensible to do so, she is confident they will be laying tables again.

Cameron believes that lockdown might well have been a much needed reset for both restaurant owners and customers.

“I hope people will now realise that restaurants are not charging enough. They complain about how food prices have risen at supermarkets but they don’t realise that restaurant food prices have not kept pace. Restaurants have been cutting their costs just to get people through the door. Now that people have been cooking at home, they know what goes into a dish and have experienced the real prices of things. Maybe they will not go out as often, but they will be prepared to spend more.” *