Introducing Aiden Van Wyk: Class of 2026
Q&A with Aiden Van Wyk
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
My first visit to Jackie Cameron School of Food & Wine was for a work week in Grade 8. When I arrived, I was greeted by friendly students who were more than happy to coach me and watch over me, really making me feel welcome. This is one of the reasons I chose to apply. Qualifications, state of the art equipment and ingredients, placements, and the honour of being able to attend one of the greatest chef schools in the country really intrigued me. Lastly the opportunities given at Jackie Cameron School of Food & Wine are, arguably, greater than any other culinary school will ever offer.
2. What are you hoping to achieve here?
My objective is to obtain the highest marks possible in theory and practical and ensure that I understand everything that I’m taught. And to form lifelong friendships with my peers.
3. Explain what you are prepared to give of yourself?
I am prepared to dedicate all that is asked of me. Blood, sweat, tears and the most important one of all - time, and lots of it. Anything and everything to show I mean business and am not here to play around.
4. What is your long term goal?
To own a restaurant of my own, outside South Africa to show non-South Africans our traditional dishes and culinary expertise. And being a sports nutritionist for a top tier rugby club.
5. In how many years do you hope to achieve this?
10 to 15 years seems realistic for both goals.
6. Are you aware that pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
I adapt well to pressure - and I enjoy being under pressure. It forces me to step out of my comfort zone and step up my game. Being a rugby referee, especially on a high level has helped me handle pressure properly and even more so with people watching my every move.
7. Do you shy away from hard work? Elaborate.
No, I do not shy away from hard work. Being the son of an ex-military dad stands me in good stead. I am always working to better myself and grow as a chef as well as a person. This is not easy and takes weeks even months to get right. Whether it is knife work, cleaning, or a recipe, I am ready to put the work in and work hard to perfect it, as well as do, the not-so-glamorous duties with a smile. There is no such word as ‘cannot’ and ‘give up’ in my vocabulary.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes I am willing to complete tasks assigned to me. To show I am more than capable to complete tasks handed to me as well as completing them properly and with precision to meet or exceed the standard set.
9. Are you aware that hospitality industry requires you to work on weekends and public holidays while guest ‘play’? Comment.
I am very aware of this but I am having fun even though it could be a weekend or public holiday, I am doing what I love and have a huge passion for. Whether we get called in on a Sunday or Christmas, I am doing what I’ve always wanted to do, and that is to create. Just the same way the guests are having fun, upside is they get to taste what I have cooked while they have their ‘fun’.
10. Who is your favourite international foodie?
Guy Fieri (Dinner, Drive- INS and Dives on Food Network). Watching him on TV and how cool he looks with his white spiky hair. Moving from that his deep understanding of food really inspired me to work hard and one day have the knowledge he has. Buddy Valastro (Cake Boss) the cakes he creates for his customers are truly phenomenal, a true master of his craft. They range from a life-size crocodile cake to a life-size car made from cake, with wheels that spin, as a car would. One day I hope to make cool cakes like he does as well as make customers as happy as he does.
11. If food had a personality, what dish would be most like you and why?
Crème brulee would suit me the best. From the outside I seem a mean and harsh person but once you get to know me and ‘crack’ past that layer you will see I am a very ‘sweet’ person and, actually, very ‘chilled’.
12. Where were you born and raised?
I was born and raised in Pietermaritzburg, KZN.
13. Apart from food what hobbies do you enjoy?
I enjoy the outdoors - fishing, camping etc. I ref rugby on a local and provincial level and have a deep passion for it even though one needs a thick skin for it. I love to ride my dirt bike because I love to chase the adrenaline.
14. What dish do you find least inspiring? Explain.
Macaroni and cheese. Simple and easy to make, no real challenge and usually tastes bland. It also lacks that wow factor you would normally get from a dish.
15. Name four celebrities you’d like to have at your dinner table. Explain.
Eben Etzebeth, a very down to earth person and a very big South African icon.
Jamie Oliver, amazing food as well as his bubbly nature would suit the dinner table environment.
Buddy Valastro, good way to end the evening with a spectacular dessert.
Nigel Owens, one of my role models outside cooking. A very good referee that I hope to one day meet. He would bring amazing conversation to the table with all he has accomplished in his life time.
Frequently Asked Questions
Who is Aiden Van Wyk?
Aiden Van Wyk is a Class of 2026 student at Jackie Cameron School of Food & Wine with a strong passion for culinary arts, hospitality, and sports nutrition.
Why did Aiden choose Jackie Cameron School of Food & Wine?
He was inspired by the school’s welcoming environment, excellent student culture, professional training, quality facilities, and the opportunities available to aspiring chefs.
What are Aiden’s career goals?
Aiden hopes to one day own a restaurant outside South Africa and also work as a sports nutritionist for a top-tier rugby club.
What makes Aiden well suited to the hospitality industry?
He thrives under pressure, does not shy away from hard work, and is willing to commit fully to the discipline and demands of professional chef training.
Where is Aiden from?
He was born and raised in Pietermaritzburg, KwaZulu-Natal.