Seafood workshop for tomorrow's kitchen heroes’

Ryan Nienaber

Seafood workshop for tomorrow's kitchen heroes’

 In 2019 I had the privilege to meet Jackie Cameron at the eat out awards ceremony where La Colombe (well renown for their tin tuna dish) took top place.  While at this event Jackie and I came up with the idea of sharing some of the wealth of knowledge I have and hands on fish experience with her students so they may better understand where fish comes from and some of the back ground that goes into delivering the best local fish to a restaurants door. Jackie is the owner and headmaster at the Jackie Cameron School of food and wine, she is also a published author of multiple cook books. 

 April 2022 marked the 3rd successful work shop.  This years work shop was held in Hillton, Durban at the Jackie Cameron School of food and wine over 2 days. 

 Day 1 was theoretical, focusing on South Africa and the geographic location, our oceans and why we get the seafood on our SA shores.  We coved different types of fishing methods and the different impact these have on our environment, anatomy of fish, cuts, and many other chapters. 

 Day 2 we did a practical, flat fish, round fish and tuna.  The students all get there own fish and we practiced different techniques having fun gutting, scaling, filleting and taste testing along the way.

 Fillets got scored along the way and our top student for the day Lihle Mahambehlala took the certificate of excellence for the 2 days.  Well done, we look forward to the wonderful dishes you will create in the future and sea food menus that have care and consideration taken in to them.



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