Georg’s mother, Cindy, was responsible for all the sign writing at the school. I suggest you commission her / WALLCANDY for any wallpaper, painting and design requirements you may have. Georg too came to the school’s first open day but I believe his idea of becoming a chef was cemented after he attended a Teen's Cooking Class. Our next Teen's Cooking Courses are on 30 September and 1 October 2017. I suggest that those interested in this industry should attend. It’s seriously good fun in a professional environment.
“I chose to share a simple yet delicious dish,” said Georg. “It’s in honour of my grandmother who makes hearty Roasted Gammon with a Fruity Gluhwein every Christmas. My gran’s gammon has a sweet outer crust with a moist pink inside that melts in your mouth, releasing the most tantalising flavours. After a forkful of gammon, you take a quick sip of gluhwein and that blows your mouth away with all its different fruity flavours. I have learnt so much from my gran – such as to cook with flavours and colours; and that a recipe is just a guideline that should be followed to get the basics right, but you must experiment with your own flavours and build your own personality in it. I hope this dish brings your family closer as it does mine - every Christmas."
Remember that super cold weekend a few weeks back? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise. These winter warmers promise to keep you cosy...
Hearty Roasted Gammon with Fruity Gluhwein
Meet Georg Lens
1) What inspired you to enrol at Jackie Cameron School of Food & Wine?
I looked at many chef schools in my attempt to find the right institution. Jackie Cameron School of Food & Wine stood out as the best and most well equipped.
2) What are you hoping to achieve there?
To learn the skills required to excel in this industry.
3) What do you hope to give of yourself?
I hope to give 100% of my time and effort.
4) What is your long-term goal?
To work on a yacht in the Mediterranean or the Bahamas; make enough money so I can open my own restaurant.
5) In how many years do you hope to achieve this?
6) Who is your favourite international “foodie”?
7) If food had a personality, which dish would be most like you – and why?
Soufflé – it looks boring but tastes out of this world.
8) Where were you born and raised?
Born in Vereeniging and raised in Harrismith.
9) Apart from food what hobbies do you enjoy?
Gym and any form of exercise.
10) What dish do you find least inspiring and why?
Mielie pap – there’s nothing to it.
Explore my website to find out more about my women's chef range - men's to come shortly; remember Baking with Jackie Cameron, Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: email@example.com