1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
The ethos of the school when it comes to the meanings and principles behind how a dish is prepared and the result that is to be achieved.
2. What are you hoping to achieve here?
A deeper sense of gratitude for food; to cook food the best possible way; to be able to produce dishes that make guests want more.
3. What do you hope to give of yourself?
Put love into every dish I produce; to share my enthusiasm; I hope to be able to bring innovative ideas and create my own little twist in the food world.
4. What is your long-term goal?
To open my own bakery that will bring people together.
5. In how many years do you hope to achieve this?
Life is not set in stone – so whenever the opportunity presents itself.
6. Who is your favourite international ‘foodie’?
Heston Blumenthal. He demonstrates how food is for eating as well as being an art form
7. If food had a personality, what dish would be most like you – and why?
Lemon meringue. My personality is based on my morals and the lemon meringue has a base that gives it the structure it needs; the filling is firm and set, as well as sweet and organise; the meringue, piped on top, is bold but soft on the inside – like me
8. Where were you born and raised?
9. Apart from food what hobbies do you enjoy?
Travelling, serving the community and helping others. Hiking – which I don’t do often, but enjoy.
10. What dish do find least inspiring – and why?
Chicken flattie with roast veg. It was always the go-to dish when it was my dad’s turn to cook. It’s very common and I prefer eating dishes I haven’t tried.