Q&A with Arnie Muller
“Q&A with past student of Jackie Cameron School of Food & Wine, Arnie Muller.”
Name the most important thing you were taught at Jackie Cameron School of Food & Wine.
“Rather an hour early than a minute late” - a very important lesson that Chef Jackie taught me. This lesson changed my life by giving me an hour more every day - and it has built a trusted relationship with Chef Reuben Riffel, who knows that I will arrive an hour early every day.
How did Jackie Cameron's teachings change your life?
‘Quality or Quantity’ is one of many lessons Chef Jackie taught me that made a big difference to the way I cook today. Her inspiring touch has taught us young chef to take the little we get and turn it into worthwhile. This philosophy puts meaning into the choice of eating from a lame, dull, and uninspired kitchen or from a passionate, enthusiastic chef.
How would you describe Jackie Cameron?
Chef Jackie would be best described as a leader… Some of her most important qualities include integrity, empathy, humility and influence. Chef Jackie must be one of a few accountable chefs in South Africa. Empathy is intuitive and it’s something she teaches her students. A great leader is about humility - serving not ego. The influence she has on everyone is unbelievably positive.
Was Jackie Cameron too hard on you?
Chef Jackie was never too hard on me because, I took care of that myself. During chef school I was extremely hard on myself, because I knew what I wanted to achieve in life and I knew that I was not going to get there feeling sorry for myself.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Some people prefer to only see the glamorous side of being a chef. There is so much more to it than just the posted photos on social media, the long hours spend developing a recipe and then another few hours creating and perfecting the dish that only take about 10 minutes to devour and demolish that serving of happiness on plate. I would not recommend this chef school to everyone, only those who understand that hard work is not easy. They are the ones who would succeed - the ones Chef Jackie would teach with pride.
Would you recommend the hospitality industry as a career?
The hospitality industry is a career for those who have passion. For those who can handle the difficult times that come with this vocation, such as the heat, hostility, pressure and pain. Those who don’t have a passion for what they do will consider this a job – a must be done, instead of a want to do.
What attributes – do you think - made Jackie Cameron successful?
Discipline and consistency. Without discipline you won’t get started but, remember, without consistency you will never finish. Aristotle said: “You are what you repeatedly do, therefore excellence will be a habit not an act”.
In your opinion, is success worthwhile?
Success is not about money and careers, only. It can be about anything and everything from a happy relationship to the ability to travel anywhere you want. Avoid the idea that you need sacrifice a happy and healthy life to be successful. You can have it once you learn that you need to earn it. So, yes, with the achievements that I have achieved in my life I can say that success is, definitely, worthwhile.