The chef who tells her students: Do what I say, not what I did. Jackie Cameron reveals what it takes to become a great chef.

What does it take to truly transform the culinary industry not just from the plate up, but from the people up? Jackie Cameron has the answer, and it starts with one unforgettable moment when a hotel owner told her to stop doing the work and start teaching others how to do it. In this episode, Jackie, one of South Africa's Top 10 chefs and founder of the Jackie Cameron School of Food & Wine gets refreshingly candid about why she walked away from award-winning restaurants to build something far more meaningful: a culinary school in the KZN Midlands that is quietly revolutionising how young South African chefs are trained, nurtured and set up for life. In this episode:  Jackie speaks on what’s broken in traditional kitchen culture Why mental well-being and physical fitness are now as important as knife skills How Jackie's students are learning to put their heritage on a plate and tell their stories through food Plus, Marli Roberts, Woolworths Head of Product: Central Sensory Quality and Innovation, shares the opportunities Woolies has for culinary students. She also explains Woolworths culture of constant improvement and innovation.  New episodes on Wednesdays Brought to you by Woolworths  Produced by POP24   Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true Our legal team wants you to read this disclaimer: ⁠https://bit.ly/4s4MKux Jackie Cameron School of Food & Wine: https://www.jackiecameron.co.za/ Jackie’s instagram:  https://www.instagram.com/jackiecameronincolour/?hl=en Woolworths Graduate program: https://careers.woolworths.co.za/applicant/index.php?controller=Listings&method=view&listingid=972922b0-a14d-421c-a7d6-09d9d8fd0b89