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×Jeanette Barry
Jeanette's culinary passion commenced in Africa on a guide and cooking safari. Since then she has continued to expand her culinary adventures to Cambodia, deep-frying tarantulas; planting rice in the fields of Vietnam and cooking an outside buffet for Swaziland King Mswati III's 41st birthday celebration.
Show profile Hide profileJeanette Barry is a Lecturer, Marketing and City&Guilds Coordinator at The Private Hotel School (PHS). Jeanette's culinary passion commenced in Africa on a guide and cooking safari. Since then she has continued to expand her culinary adventures to Cambodia, deep-frying tarantulas; planting rice in the fields of Vietnam and cooking an outside buffet for Swaziland King Mswati III's 41st birthday celebration. Jeanette worked as a personal Chef to Luca Cumani (United Kingdom based thoroughbred horse trainer), personal Chef to Major Colville (Scotland) and for global renowned writer, cook and cookery demonstrator, Lady Claire MacDonald's Kinloch Lodge (Scotland). She also worked with Chef Marcello Tully, Michelin Star Restaurant (Skye, Scotland). Jeanette was branch manager and demo Chef at Pretoria Girls High Food and Wine Show (2009), cooking with Lacanches and the latest Sous Vide methods. Jeanette holds a Diploma in Culinary Arts (ICA, Stellenbosch) and qualification from BHC School of Design (Cape Town). Jeanette is currently enrolled at UNISA for the Bac of Consumer Science degree.
Jeanette Barry is a Lecturer, Marketing and City&Guilds Coordinator at The Private Hotel School (PHS). Jeanette's culinary passion commenced in Africa on a guide and cooking safari. Since then she has continued to expand her culinary adventures to Cambodia, deep-frying tarantulas; planting rice in the fields of Vietnam and cooking an outside buffet for Swaziland King Mswati III's 41st birthday celebration. Jeanette worked as a personal Chef to Luca Cumani (United Kingdom based thoroughbred horse trainer), personal Chef to Major Colville (Scotland) and for global renowned writer, cook and cookery demonstrator, Lady Claire MacDonald's Kinloch Lodge (Scotland). She also worked with Chef Marcello Tully, Michelin Star Restaurant (Skye, Scotland). Jeanette was branch manager and demo Chef at Pretoria Girls High Food and Wine Show (2009), cooking with Lacanches and the latest Sous Vide methods. Jeanette holds a Diploma in Culinary Arts (ICA, Stellenbosch) and qualification from BHC School of Design (Cape Town). Jeanette is currently enrolled at UNISA for the Bac of Consumer Science degree.
