What inspired you to enrol at JCS of F&W?
I believe that if I am going to do something, it is essential that I must do it to the highest possible standard. I believe that is exactly what I will get at the Jackie Cameron School of Food & Wine, an impeccable standard built on a solid foundation.
What are you hoping to achieve there?
I hope to come out of my shell a little, build up a name for myself and develop solid building blocks of knowledge on which I can grow and learn. In the future I hope to become even more adventurous and daring in the kitchen and to turn out dishes that I never thought I could.
What do you hope to give of yourself?
Total commitment, my willingness to learn and my strong work ethic.
What is your long-term goal?
I find myself stuck between two possible goals. I’ve learnt that it is not all about making it ‘big time’. It’s such a dynamic field with many possible roads to travel. Hence, I either want to go on and achieve a Michelin Star or open an artisanal bakery/deli. But before this I want to gain as much experience as possible. I want to see and learn as much as I can. I know that as long as cooking and creating are involved I will always be happy with what I do.
In how many years do you hope to achieve this?
With my desire to get as much knowledge and experience as I can, I would say I would aim to achieve either one of my goals within 10 years.
Who is your favourite international ‘foodie’?
If food had a personality, what dish would be most like you- and why?
I would definitely be something sweet. I would be a lemon-meringue cupcake filled with lemon curd; soft centered, full of surprises, not sickly sweet but pleasantly refreshing and light hearted.
Where were you born and raised?
Born and bred Westville girl.
Apart from food what hobbies do you enjoy?
I’m an aspiring conchologist and enjoy horse riding. I can play the banjo and love reading horror novels.
What dish do you find least inspiring-and why?
Stroganoff… I find no matter who makes it I always feel cheated by it in some way. For my taste, it’s too light in flavour and I feel it needs half a bottle of paprika to salvage it. It leaves much to be desired.