Introducing Cara Conway - Class of 2015

 Jackie Cameron
Introducing Cara Conway... Class of 2015 at the Jackie Cameron School of Food & Wine.
— Jackie Cameron

WHAT INSPIRED YOU TO ENROL AT JCS OF F&W?

One only has to look at Chef Jackie’s achievements, to know that she has a hunger for success. She’s very passionate about her profession and meticulous in everything she does. She has high expectations of herself and her students - and settles for nothing less than excellence. Jackie Cameron has a wealth of knowledge to impart on aspiring chefs like me.

Cara Conway

“What you put in you will get out” is a very truthful saying and I feel strongly about it. The Jackie Cameron School of Food & Wine is a great opportunity for me to form a solid foundation in the food industry with well-recognised accreditations to work towards at the end of the course. Chef Jackie takes great pride in what she does, so to be taught and mentored by her is a great privilege.

WHAT ARE YOU HOPING TO ACHIEVE THERE?

I want to complete the course successfully to the best of my ability. I would like to build a solid foundation of knowledge, skills and experience to prepare myself for entering into the food industry.

WHAT DO YOU HOPE TO GIVE OF YOURSELF?

Good work ethic.
Dedication of time to my work.
Confidence and pride in all tasks I carry out.
Patience, persistence and perseverance - I believe these three characteristics work hand in hand.
Positive attitude.
To be a team player and to communicate well.

WHAT IS YOUR LONG TERM GOAL?

After my studies I would like to travel, to learn and experience various cuisines, cultures people and places.  I would also like to work on yachts as a chef to get a feel for different environments within the food industry. After my travels I would like to come home to open my own coffee shop/restaurant.

IN HOW MANY YEARS DO YOU HOPE TO ACHIEVE THIS?

Six or seven years.

IF FOOD HAD A PERSONALITY, WHICH DISH WOULD BE MOST LIKE YOU – AND WHY?

I would be an oxtail stew/casserole, because they take hours to cook for the meat to become succulent and tender till it’s falling off the bone, and the juices reduce and intensify to that rich hearty flavour. Reason being is when I’m carrying out a task I don’t rush it. I like to spend my time doing it so that I can get the best result.

WHERE WERE YOU BORN AND RAISED?

I was born in Westville, KwaZulu-Natal and raised in Salt Rock, a small town just outside Ballito, KwaZulu-Natal.

APART FROM FOOD WHAT HOBBIES DO YOU ENJOY?

I enjoy sports such as running, hockey, horse-riding

WHAT DISH DO YOU FIND LEAST INSPIRING AND WHY?

Mince curry. Not that it tastes bland but I don’t find that there’s much you can do with it - aside from adding more spices and herbs or maybe adding some sambals on the side. It’s not like a chicken curry where you find an array of types like a Thai chicken curry or traditional chicken curry or like a delicious lamb or even vegetable curry.