Introducing Michael Chiazzari - Class of 2020
“We at Jackie Cameron School of Food & Wine have been waiting in anticipation to open our School Outlet again and we’re excited to announce that Br.unch restaurant is open. Each three-course menu is designed around a theme and the theme changes every month. ”
October’s menu is inspired by herbs and spices, and Chef Andiswa will be here to tell you about the 2020 Oxford Food Symposium on Herbs and Spices that she attended. As it turned out, due to Covid-19, the convention was convened electronically, and not as usual in Oxford, England. The full symposium experience is now scheduled for 2021 when she will join other participants at St Catherine’s College in Oxford.
This is what Harold McGee (best known for his seminal book entitled The Science and Lore of the Kitchen) wrote in an email to me about Andiswa, after her participation in the convention: “It's been more than six years since you first wrote to me about your ambition to start a school in KwaZulu-Natal, and I'm so pleased for you that you not only did so but also manage to attract and foster students like Andiswa. Congratulations! I hope that you feel all the pride you should - and that you too will stay in touch with us. How delighted we all were with Andiswa's contribution to the Young Chefs’ session. A remarkable young woman, just as you'd told me! And it's good to know that she has been taking advantage of the rest of the symposium.”
Michael Chiazzari
On to our next first-year student introduction… Michael Chiazzari from Greytown. We have two students from Greytown, this year – the other is Sydney Gwala.
Michael was quite pedantic about pursuing a culinary career. This is a trait I admire because so many young people jump into a vocation before giving it focused thought, so I was happy to have the conversations with him. This is where I have a lot of patience because I want students who are conscientious, willing to learn – and make mistakes - reliable and eager to go that extra mile. I am honest with prospective students. I explain, in detail, the pros and the cons of what this industry involves, and what will be expected of them. I take a maximum 15 students every year but never have I filled this quota because I want the students who start with me to be the students who graduate with me, so the more direct I am the better understanding there is.
Michael is a sports enthusiast, and a very competitive streak has emerged. This promises to give him the edge in an aggressive industry. Add to this his faultless time management, and what surfaces is another advantage for his chosen career. Michael, born and raised in Greytown, attended Wembley College, which meant he was always close to home.
“Family and friends mean a lot to me, so I was pleased to be at a day school,” he says. “From an early age I spent time in the kitchen, making dinner with my mom or helping my gran make milk tart during school holidays. I thought my leaning was towards a career with food, and after some research I found Jackie Cameron School of Food & Wine. The tone here was very professional and I knew I would learn all I needed to know from a successful chef such as Chef Jackie, so here I am become a chef - and fulfilling my passion.”
Michael has made it clear that he is a man of few words. He is reserved when it comes to cameras and media but was keen to share his Thai chicken curry recipe with you. Having spent most of his youth making simple desserts such as milk tarts and brownies, producing his first savoury dish lingers fondly in his memory.
“It will always be one of my favourites to cook,” he says, adding that he hopes readers will try it and comment on the experience.
I am excited to see how Michael’s enthusiasm for food merges with his acceptance that the media will become an important aspect of his career. This understanding will come from a chef (me) who thoroughly enjoys and respects the media part of this industry. I consider it essential for brand building – after all, having something you want to share and not talking about it is like a man winking at a girl in the dark…
I have enjoyed watching Michael’s development as the months have gone by. As he learns, his eyes are opening to better skills and he is becoming more and more inspired and absorbed in this industry. It’s rewarding for me to be witnessing this. I hope you, our readers, have a passion that can keep you as happy as the way food and this industry keeps us. The hours may be long, but having enthusiasm allows us to feel as though we have never worked a day in our lives. The best kind of ‘job.’
To see – and savour – what Chef Andiswa and the students are cooking up in our BR.UNCH Restaurant, make your booking by emailing: schooloutlet@jackiecameron.co.za or phone us on 076 505 7538. All Covid-19 protocols will be adhered to, and we ask that everyone wears a mask on arrival.
Visit www.jackiecameron.co.za to find out more about my Women’s and Men’s Chef Clothing Range. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron – the books highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: jackie@jackiecameron.co.za.
Jackie Cameron - owner of Jackie Cameron School of Food & Wine in Hilton, KZN - for enquires email admin@jackiecameron.co.za.
Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: @jackiecameronincolour
Food assistant and recipe developer: Michael Chiazzari
All photos by Kathy Pitout Photography