Introducing Gian Jeffers - Class of 2021
Gian Jeffers / Photo: Kathy Pitout Photography
Gian Jeffers
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
My family has eaten Chef’s food and knew the standard she sets for what she puts out. When we discovered her website and saw the course she offered, I knew it was what I wanted to do.
2. What is your reason for choosing a career in the culinary industry?
My family cooks every day - and even more on the weekends. We all enjoy sitting down, chatting and having a meal together. I'm sure the intensity of the food industry will be more than home cooking, but I know that my appreciation of food burns bright enough to work in the industry.
3. What are you hoping to achieve here?
I'd like my skills to be good enough to work anywhere in the world, at the drop of a hat.
4. Explain what you are prepared to give of yourself.
My time, my blood, sweat and tears in order to build a name for myself. I will always work at being better.
5. What is your long-term goal?
I'd like to own a catering service based in Cape Town.
6. In how many years do you hope to achieve this?
I'd be happy if I made this happen anywhere between 6-10 years from now, as long as I get there, I'll be happy.
7. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
Creative pressure is the best kind. I've always managed to outdo myself when I'm being pushed by my teachers and family. I know I can do this and that it will get me even closer to my goal.
8. Do you shy away from hard work? Elaborate on your answer.
It's all about getting started. Not many people can say they enjoy waking up at 6am but those that do it are some of the strongest people out there. I believe as long as I always take those steps every morning I'll be just fine.
9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.
Nothing is too small when it comes to food. Give me a bag of potatoes, I'll peel them. Hand me a mop and I’ll clean. Learning every step is important for a chef. You can't lead by example if you don't have one. We are entertainers. We know the cost of doing what we love. Finding joy in someone's face after they are pleased with something you have created, whether it be music, food or art, is the best feeling I could possibly ask for.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, I’m aware of the long hours. Although I’ll have to work weekends and holidays it will be worth it to see guests enjoying their time and delicious food.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
A lemon cheesecake. It has a zesty and energetic flavour. When you talk to me what you see on the outside is on the inside. I have nothing to hide and I am always inviting. Hopefully you enjoy my company.
13. Where were you born and raised?
In the wonderful city of Durban. I've lived there my whole life and now it's time to move away from home and explore the world.
14. Apart from food what hobbies do you enjoy?
Music, singing, composing and archery.
15. What dish do find least inspiring? Explain the reason.
Well, nothing. When I look at a dish there's always something I can do to reinvent it or make it into my own creation.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Gordon Ramsay because he's travelled the world and who doesn't want to say they've had a meal next to them.
Neil deGrasse Tyson so I can pick his brain about interesting science questions.
Jacob Collier – he is a young and super-intelligent musician and I want to see how he would explain music theory.
Arnold Schwarzenegger, who says, “If you don’t find the time, if you don’t do the work, you don’t get the results”. Working hard is his motto for success.