Introducing Bianca Hillermann - Class of 2025
Bianca Hillermann / Portrait Photo: Kathy Pitout Photography
Q&A WITH Bianca Hillermann
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
After deciding that I wanted to pursue culinary training, I did lots of research on the various institutions in South Africa. As soon as I came across Jackie Cameron’s culinary school, I immediately felt it would be the best option for me because of the small classes, as well as Chef Jackie's approach to the course.
2. What are you hoping to achieve here?
I hope to learn the correct way to do everything regarding food to become the best chef that I possibly can be.
3. Explain what you are prepared to give of yourself.
I am determined to give my absolute all in everything that I do, even if it is not something that I particularly enjoy doing.
4. What is your long-term goal?
I would love to become a chef on a yacht and to work my way up. I am also excited to discover other career paths that interest me.
5. In how many years do you hope to achieve this?
In about five years, after I have completed my course.
6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.
Yes. Under pressure I usually work harder, and this delivers a greater sense of satisfaction once the job is done. Therefore, even if I sometimes become overwhelmed by a lot of pressure, I typically push through and focus on one task at a time.
7. Do you shy away from hard work? Elaborate on your answer.
No. For as far back as I can remember, I have enjoyed being challenged. I am a determined person and believe that avoiding hard work hinders the achieving of one’s goals.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes. I believe that even the smallest tasks are essential for producing a spectacular final dish or product. I also feel that completing these tasks will help me become a well-rounded person, as well as a successful chef.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes. Even though I think it will be difficult to work continuously at times, I’m sure the satisfaction of seeing smiles on the faces of guests enjoying the food – and my love of cooking - will enable me to keep on going.
10. Who is your favourite international foodie?
11. If food had a personality what dish would be most like you - and why?
I think a margherita pizza would be most like me. It is a simple classic dish, however, the flavours work together to create a delicious mouthful of food with every bite. This is similar to the way my past experiences and decisions have (and continue to) shape me into the person that I am.
12. Where were you born and raised?
I was born in Durban and grew up in Wartburg, KwaZulu-Natal.
13. Apart from food, what hobbies do you enjoy?
I enjoy any outdoor activities, travelling, and playing the piano (if I have the time).
14. What dish do you find least inspiring? Explain your reason.
Boiled potatoes. In my opinion they are too simple and would even go as far as to say that I find them boring.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Jamie Oliver: his passion for fresh and delicious food makes me think I would be able to have a wonderful conversation with him, while discovering new ways in which to use everyday items/foods.
Serena Williams: I would enjoy chatting to her about her path to success and what it really took for her to get there.
Oprah Winfrey: everybody, including me, could learn a lot from her and her experiences.
Alexander Fleming: even though he is no longer alive, it would be enlightening to have somebody from a different period at my dinner table. It would be interesting to hear all about his discoveries. I would also like to find out if he was aware of the full potential of his discoveries.