Introducing Braeden Royal - Class of 2019
1) What inspired you to enroll at Jackie Cameron School of Food & Wine?
From a young age I have had a passion for food – and I displayed a creative side too. In my opinion these two aspects combine well. I looked at other chef schools and the moment I visited Jackie Cameron School of Food and Wine I knew it was the place for me. The people, location and way things were done, blew me away.
2) What are you hoping to achieve here?
KNOWLEDGE. I want to 'sponge' as much information as possible during the course - and achieve the proper qualifications for international and local recognition. I aim to become head chef on private yachts – and later have my own restaurant.
3) What do you hope to give of yourself?
Everything I possibly can give. My enthusiasm, commitment, persistence, patience, loyalty, time and my still-growing skills.
4) What is your long-term goal?
My long-term goal, after the three-year course here, is to work on private, super yachts in the south of France. If an opportunity arises out of my practical experience at restaurants and kitchens, I would consider that too. After getting my name recognised, I would like to build my own restaurant in KwaZulu-Natal.
5) In how many years do you hope to achieve this?
I would hope to achieve the above within the next five or six years. Very hopeful.
6) Who is your favourite international ‘foodie’?
Anthony Bourdain. He shares how a person can be among the best chefs in the world by starting as a dishwasher. He has a different style of cooking and is always testing new ways.
7) If food had a personality, what dish would be most like you – and why?
I would have to choose a breakfast dish because breakfast is my favourite meal. It would be my ' French-Hash', comprising caramelized bacon, hash-brown made with grated potato, French-styled scrambled eggs with chives, topped with red onion and more chopped chives to garnish.
8) Where were you born and raised?
I was born and raised in Durban. It treated me so well and I would not choose another place to have grown up.
9) Apart from food what hobbies do you enjoy?
I sail often and have competed in many national and provincial events in the Hobie 16 sailing class. I enjoy spearfishing, fly-fishing, running and cycling.
10) What dish do find least inspiring – and why?
Some thought has been put into every dish - there is inspiration behind even a bowl of porridge. But cauliflower mash and tofu sausages is a sad dish trying to impersonate something famous.