Pork Toasties with Megan Odell
“I am privileged to be witness to the emotional and confidence growth in the students at Jackie Cameron School of Food & Wine. I treat and train the students the way I was brought up and trained – and it works. I am ‘old-school’ in my ways - there are no grey areas, it is either wrong or right.”
I conduct an intensive interview with prospective candidates which is in conversation format. From this I can determine whether the applicant is suited to this exciting yet demanding industry. Successful applicants understand the value of hard work - and this excites me. I have been blessed with exceptional students, as well as supportive parents. With all this positive backing we have sailed through tough times and are stronger for all the challenges we have faced.
This month’s student Megan Odell has shown immense progress within a year. She heard about the school from a family friend and made it her goal to be part of the ‘family’.
“I’m so happy here,” she says with enthusiasm. “It pushes me beyond my limits and takes me out of my comfort zone, which is exactly what I need in order to grow and become the best I can be. I am really looking forward to the rest of the course, and what the future holds.”
With sincerity in her eyes Megan continues: “I love being on this course because we learn so much, every day. Each day is different, and I love studying under a Top 10 chef. I have grown immensely because Chef Jackie opens up so many great opportunities for me. I have already come so far in my culinary dream, and I’ve made some really special friends because we are a family at this school.”
I received a meaningful email from Margie Odell, Megan’s grandmother. It read: “Just to say how much l admire you and your wonderful chef/cookery school. Today, 9 September, Kiara Axelson featured in The Witness, highlighting her Nutty Banana Bread. Such a great girlie who was once one of my ‘Ridge Kids’. Your public relations is great and l love your hands-on approach. Megan is my beloved ‘grandie’ - she and Dylan are so happy and fulfilled at your school. They speak so fondly of you and of your baby girlie. I have never seen Megs so happy. Thank you for all you do to make your course exciting, creative and fun. Blessings and ‘sterkte’ to you and thank you for your passion and enthusiasm for what you do. It is appreciated.”
How I wish I could share with you, the reader, all the heartfelt emails I get. I always knew I needed to have a purpose in life, and apart from my family, my career and making a difference in others’ lives is of paramount importance to me.
Megan chose to share her Dad’s pork toasted sandwich recipe because it’s a family favourite. “It’s my preferred dish to make with my dad. We both enjoy cooking and getting creative with food.”
This I have noted because when Megan learns about a new piece of equipment her father gets so enthusiastic that he buys one so that he can and practise and perfect a technique. A point in case was our recent acquisition of Souschef’s new Sous Vide Circulator. It’s a fancy piece of equipment that has been made affordable to do sous-vide cooking at home. I think there is a bit of a fun, yet competitive, edge between dad and daughter when it comes to cooking.
Registration forms are coming in for next year. This industry allows you to travel the world, to meet extremely interesting people, to grow and to learn every day. Anyone with an interest in the world of culinary arts should visit us - we have something unique and very special ‘up the hill’.
Explore my website 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: Megan Odell
All photos by Kathy Pitout Photography