Introducing Alexis-Jayde Van Wyk: Class of 2026
Alexis Jayde Van Wyk / Photo: Kathy Pitout Photography
Q&A with Alexis-Jayde van Wyk
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
Chef Jackie Cameron is well known for her hands-on approach, helping each student grow and achieve as much as they possibly can. With her strong personality and her ‘never give up’ attitude you can see how far Chef has come to make a big name for herself. This inspired me to take the leap of faith to enrol. I know I will always be pushed to reach my full potential.
2. What are you hoping to achieve here?
I am hoping to learn as much as I possibly can. Learning as many of the skills that I can from Chef Jackie as well as unlocking my own potential for the passion I have.
3. Explain what you are prepared to give of yourself.
I will try my absolute best and hardest to put in as much work as I can. To push and prepare myself for what will be expected of me in the future. There will always be days that my motivation will be low but with that will also come days where I learn lessons from my mistakes.
4. What is your long-term goal?
My dreams and aspirations are to travel the world and cook for people who will enjoy the meals that I have to offer. Working on a yacht is my goal. This way I will achieve two dreams I’ve had for as long as I can remember.
5. In how many years do you hope to achieve this?
I want to be realistic in my approach. Rome wasn’t built in a day. As much as I would love to be doing what I enjoy in the next three years, I would like to get more experience and work my way up which could take 10-15 years. There is no timetable.
6. Are you aware that the pressure you'll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
After a week of doing the course, I am aware of the extra responsibilities and pressures that are going to be added. With that I now know the immense pressure that is put on chefs and students in the culinary industry. It will not be easy, but it will be worth it. I need to be pushed out of my comfort zone. This way I will always be learning and become a lot more confident. I enjoy learning and will try my absolute best and hardest to show up every day putting my best foot forward.
7. Do you shy away from hard work? Elaborate on your answer.
No, although I need to have as much information about the task I am doing before the tasks gets done incorrectly. Example: Chef Jackie demonstrating how a task is performed.
8. Are you willing to perform all tasks assigned to you? Give the reason for your answer.
Yes, this was discussed during our interview. Chef informed me that the profession was going to include many practical assignments and a lot of theory. This will be expected of me.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guest ‘play’? Comment on this.
Yes, being a chef requires many functions to be worked on weekends and public holidays. I, however, am sad I won’t always get to be with my family.
10. Who is your favourite international ‘foodie’?
Chef Gordon Ramsay. He might come over as very rough, but I think a lot can be learnt from him. His success reflects the number of things he has been able to achieve with hard work and dedication. Luckily Chef Jackie will never make me be an idiot sandwich. Hopefully!
11. If food had a personality, what dish would be most like you - and why?
Freshly baked banana bread. I’m warm and comforting - a little sweet without trying too hard, and I show up best when someone needs something familiar and reassuring. I’m not flashy like a soufflé, but I’m reliable, adaptable.
12. Where were you born and raised?
I was born in Durban. Later my parents moved to a farm in Manderston an hour away from Hilton. There they raised me and my three brothers, along with our many animals.
13. Apart from food what hobbies do you enjoy?
My favourite hobbies include reading, spending time with animals, lying in the sun, and quality family time.
14. What dish do find least inspiring? Explain the reason.
Lasagne. Growing up I never really enjoyed it. It has always been too oily for me. Although I will never say no to trying it when I have the opportunity.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Rihanna - She’d bring effortless confidence with stories from every corner of the world. Her energy is so strong that everyone feels cooler just sitting near her.
Gordon Ramsay - Behind the tough exterior he’s passionate, funny, and deeply respectful of good cooking. Dinner would turn into a masterclass, very quickly.
Trevor Noah – Smart, witty, and an incredible storyteller. He could move the table from laughter to deep conversations about culture and life without it ever feeling heavy.
Zendaya – Grounded, thoughtful, and genuinely curious. I’m sure she’s the kind of person who listens just as well as she talks, which balances a dinner table beautifully.
Frequently Asked Questions
Who is Alexis-Jayde van Wyk?
Alexis-Jayde van Wyk is a student in the Jackie Cameron School of Food & Wine Class of 2026.
Why did Alexis-Jayde choose Jackie Cameron School of Food & Wine?
She was inspired by Chef Jackie Cameron’s hands-on teaching style, strong leadership, and commitment to helping students achieve their full potential.
What does Alexis-Jayde hope to achieve during her culiinary studies?
She hopes to learn as much as possible, build strong culinary skills, and unlock her full potential in the food and hospitality industry.
What is Alexis-Jayde van Wyk’s long-term career goal?
Her dream is to travel the world and work as a chef on a yacht.
What makes Alexis-Jayde a good fit for the hospitality industry?
She is prepared to work hard, learn from pressure, embrace practical tasks, and grow through every challenge presented during her training.