Introducing Stiaan Rossouw - Class of 2023
Stiaan Rossouw / Photo: Kathy Pitout Photography
Stiaan Rossouw
1. What inspired you to enroll at Jackie Cameron School of Food & Wine?
It was the best option for me because this school is number one in the country and Chef Cameron is well known in the culinary Industry. The school gives me the greatest opportunity to achieve my goals and to get the job I want.
2. What are you hoping to achieve here?
I want to reach the top in all my courses. I want to be able to do all aspects of the industry.
3. Explain what you are prepared to give of yourself?
I am willing to give up my free time when it’s needed to get the work done. With my studies I’ll sacrifice anything to do well.
4. What is your long-term goal?
After my course I want to work on the yachts for 5 – 10 years. After my time on the yachts, I want to open my restaurant and branch out worldwide. I would like to work alongside well-known chefs.
5. In how many years do you hope to achieve this?
Course: 3 years
Yachts: 5 – 10 years
Restaurant: 5+ years
6. Are you aware the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
Yes, I am aware of the stress and the pressure of the course and the industry itself. I am not sure how I will cope with it, but I will focus on my goals and push through all the negatives. In the end it will be worth it.
7. Do you shy away from hard work?
The harder you work the better the reward and I want to be a great chef that has a lot of connections – and make my guests happy. I will embrace the work and tasks given to me - it doesn’t matter how hard they are.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, because this is the best school in the country, so the work and assignments will give me the chance to show how much I want this.
9. Are you aware that the hospitality industry requires you to work weekends and holidays while guests `play`? Comment on this.
Yes, I am aware. As future chefs we need to be able to sacrifice for the guest at any given time. The pressure is intense to satisfy guests and we must remember that without them we don’t have jobs.
10. Who is your favourite international ‘foodie’?
I would have to say Gordon Ramsay. He is one of the best-known chefs in the world. He is a highly respected man in the hospitality industry, and he pushes his employees to reach their limits.
11. If food had a personality, what dish would be most like you and why?
Pancakes. They are not easy to make but once you learn how to do it, it will surprise you how easy it actually is.
12. Where were you born and raised?
Born in Kempton Park. Raised in Gauteng, where I lived for 13 years. Finished high school in Durban and I’ve lived there for five years.
13. Apart from food what hobbies do you enjoy?
Building things, working out in the gym and watching Anime series.
14. What dish do you find least inspiring? Explain your reason.
Croissants. They are extremely hard to make and, with all the work that needs to go into making them, they are not worth the result.
15. Name four celebrities you’d like to have at your dinner table and explain why?
Bobby Flay, Gordon Ramsay, Giada De Laurentiis and David Chang. These four chefs know what the industry is like and I want them to give me an honest opinion on my skills as a chef.