Introducing Annie Morrick - Class of 2019
1) What inspired you to enroll at Jackie Cameron School of Food & Wine?
I heard of Jackie Cameron School of Food & Wine through a friend of my mom and, after a tour of the school as well as meeting Chef Jackie, I knew this was the place for me. There was an unbelievably, welcoming feeling and I noticed how dedicated Chef Jackie was to her students. I knew I wanted to be part of all that.
2) What are you hoping to achieve here?
I am hoping to grow my love for cooking - and take my enthusiasm for food to new heights. I really want to become the best possible version of me, as a chef, and take as many opportunities as possible to learn new skills.
3) What do you hope to give of yourself?
I hope to give everything of myself.
4) What is your long-term goal?
I hope to someday travel the world, learning about different cuisines and maybe even open my own bakery.
5) In how many years do you hope to achieve this?
6) Who is your favourite international ‘foodie’?
7) If food had a personality, what dish would be most like you – and why?
I think the dish that would be most like me is lasagne. Within each layer there’s the discovery of a different flavour and texture - the more one gets to know me the more layers unfold. And, when making a proper lasagne, you can’t rush; you need to make sure that you make each aspect of the dish perfectly. I believe if something is worth doing it’s worth doing well the first time.
8) Where were you born and raised?
I was born and raised in Alberton (south of Johannesburg)
9) Apart from food what hobbies do you enjoy?
I enjoy photography, singing and Spanish dancing.
10) What dish do find least inspiring – and why?
Items cooked in the microwave – such as vegetables – are often very bland and unexciting.