I first met Jordin Shelley at a Kearsney College career day with her mom, then again at the Hilton Arts Festival and finally they bought Jackie Cameron Cooks at Home and Baking with Jackie Cameron. Enrolling for this course was a big decision for Jordin. Going to UCT seemed the norm - everyone was doing it. Staying in KwaZulu-Natal wasn’t considered cool… However, “I have no clue why I thought so much about this, as I would never have it any other way - it is the best decision I have ever made; I am so happy”, she shared at daybreak while whipping up the cream-cheese icing for her scrumptious carrot cake. “This is an old, family recipe that we traditionally make during Easter,” Jordin explained. “It is definitely a favourite, and one of the first dishes my mom taught me to make. My gran taught my mom to make it and I’m sure you will agree that it’s one of the easiest and most delicious cakes.”
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I knew I’d get the best education and experience for the food industry, here.
2. What are you hoping to achieve there?
To grow as a person, expand my knowledge and skills and to gain a clear idea of my future in the food industry.
3. What do you hope to give of yourself?
200% - to push myself grow myself and commit myself in order to achieve a successful future in the food industry.
4. What is your long-term goal?
To work for Woolworths – in the development kitchens of for Taste magazine. I’d also like to work in a pastry kitchen, and travel the world following food.
5. In how many years do you hope to achieve this?
I hope my food journey starts within five years.
6. Who is your favourite international “foodie”?
7. If food had a personality, which dish would be most like you – and why?
A baked cheesecake. It’s sweet and true to itself. A little old school but what you see is what you get.
8. Where were you born and raised?
9. Apart from food what hobbies do you enjoy?
Reading and photography.
10. What dish do you find least inspiring and why?
Spaghetti bolognaise. It’s boring and uninspiring.
Enjoy trying this recipe and please keep up to date with the students’ progress. Here is to each of them reaching greater heights than they ever thought possible.
Find out more about my women’s chef range here - men’s to come shortly. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron. They highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: email@example.com.
Jackie Cameron owner of Jackie Cameron School of Food & Wine in Hilton, KZN - email for enquires at firstname.lastname@example.org. Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: jackiecameronincolour
All Photos taken by:
Kate Martens Photography
Cell Phone: 0828798328