Q&A with Connor Benn
“Q&A with past student of Jackie Cameron School of Food & Wine, Connor Benn.”
Name the most important thing you were taught at Jackie Cameron School of Food & Wine.
The most important thing that was taught to me was an exceptional level of standards; in terms of quality of ingredients and quality of the dishes. While there were many things we were taught, the incredibly high level of standards was drilled into us so much so that it has become nonsensical to accept anything but the correct way of doing things.How did Jackie Cameron's teachings change your life?
While I have always wanted to be a chef, attending Jackie Cameron School of Food & Wine ignited my passion. Without Chef Jackie's teachings, I wouldn't have been able to truly see how the best of the best looks, in terms of fine dining, catering, chain restaurants and cafés. Now that I have been exposed to that, I cannot accept anything below it.How would you describe Jackie Cameron?
We often joked that Chef Jackie wasn’t human. She managed to shock us time and time again with her insane work ethic, as well as her ability to maintain the standard throughout the course. I don't think I have, or ever will, meet someone who works harder than Chef Jackie. She became more than just a mentor. With our class being so small the hands-on aspect was elevated. While we knew Chef was our mentor and principal, we also knew we could speak to her about anything, at any point. There was always that balance which we all really appreciated.How would you describe yourself before Jackie Cameron's teachings?
I always knew I wanted to be a chef, but I wasn't aware how hard it can be at times. I had never really worked super hard before chef school and, when the long hours started, there was definitely an adjustment period.How would you describe yourself after Jackie Cameron's teachings?
After the teachings, I knew what long hours were, but this time they weren’t an obstacle, they became second nature when I knew that was how it was, and it became the norm. I felt myself incorporate many things into my daily life outside of work. I don’t waste time and I pride myself on always being exactly on time - to the minute. I try to make the most of the day, so my organisational skills have improved beyond anything I thought possible.Was Jackie Cameron too hard on you?
There were definitely times when we thought Chef was being too hard on us. In the beginning we didn't understand why the small things were so important but, from the moment I started my practical, I knew that every single thing that Chef told us was in preparation for the industry. I think that’s a big reason why Chef's school is very different from any other cookery school.Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
I wouldn't recommend any other chef school to anyone interested in the industry. I believe many culinary schools are money-making schemes just so students have a piece of paper at the end, whereas at Chef’s school, you learn what it means to be a chef - not just how to cook.Would you recommend the hospitality industry as a career?
As long as the passion is there, I would definitely recommend it, but without the passion you'd be wasting your time.What attributes – do you think - made Jackie Cameron successful?
Insane hard worker, high quality professionalism, the ability to be really good with people - not just being friendly but also telling them when they're wrong, and organisational skills. These are the top qualities that come to mind.In your opinion, is success worthwhile?
Success can mean many things, it could mean opening your own restaurant, releasing a cookbook, or being able to travel the world with your job. Whatever it is for each person, it is 100% worthwhile.