Q&A with Braeden Royal
Braeden Royal Chef
“Q&A with past student of Jackie Cameron School of Food & Wine, Braeden Royal.”
Name the most important lesson you learnt at Jackie Cameron School of Food & Wine.
The most valuable lesson I learnt was about time - to manage it, to be fast and precise and to be patient. To rush something is to not do it properly, and the Jackie Cameron way is perfection.
How has that lesson changed your life and your attitude, to date?
With everything that I do, I take the lessons I learn and apply them into everyday situations. Time management is extremely important - with being a chef and a human being. Following being organised comes ease and accuracy.
How would you describe Jackie Cameron?
Chef Jackie Cameron is an extremely talented chef, teacher, host and - most of all - mentor. With kindness and understanding, Chef will guide you on the right path. Chef has a fire and passion for what she does, and it is contagious.How would you describe yourself before attending Jackie Cameron School of Food & Wine?
I was very conservative and did not put myself out there. I second guessed my actions and doubted success.How would you describe yourself after attending Jackie Cameron School of Food & Wine?
I became confident in my passion of food and the techniques that came with it. I learnt that if you don’t put yourself out there or take calculated risks, you will not go far.Was Chef Jackie Cameron ever “too hard” on you?
I wouldn’t say there was ever a moment where I thought this. Chef would think, only, of our futures and our best interests – to be well prepared for the industry. If you want to go far then you need someone to push you to your limits.Did you ever consider her behaviour unreasonable?
Absolutely not. Everything Chef did was for our own good and upliftment.Was there ever a moment when you questioned being a student at Jackie Cameron School of Food & Wine?
No. I love to push myself and see how far I can go. But, of course, there are always hard times. It’s all about whether you let fear/negativity win, or if you push through to be the best at what you do.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Of course. Chefs need to gain culinary skills as well as the life skills learnt at Jackie Cameron School of Food & Wine - and share them with the world.
Would you recommend the hospitality industry as a career?
The question is, are you up for the challenge and the life-changing choice of going into the hospitality industry? To be honest, it is not for everyone. It’s a life changer - you eat, sleep (when you get the chance…), talk and think about hospitality. And for me, it's worth it.
What advice would you give to a person wanting to pursue a career in the hospitality industry?
Gear up and stay with the momentum. Don’t slow down, watch everything around you and always strive upwards. You do this and, for sure, you will succeed and grow.
What would you consider the most tiresome element of the hospitality industry?
The mental aspect. Yes, there are long hours, and your body can get used to it, but I found that my mind and thoughts would slow down after 18 hours, or so.
How do you work around that element to turn your negative mindset into a positive attitude?
Always look ahead at what is best for you. This will bring flow and ease of mind which turns into success.
What do you enjoy most about the hospitality industry?
The FIRE! I enjoy the movements around the kitchen, the crazy people you meet, the exciting moments inside and outside the kitchen and, of course, the actual fire when cooking on gas!
What attributes – do you think – helped Chef Jackie fulfil my dream of opening Jackie Cameron School of Food & Wine?
Dedication, perseverance, hard work and the wisdom to be able to see ahead. The list goes on...
What, in your opinion, is success?
For me, success is bringing ideas; or having a problem that you manage to figure out and finding the key or solution, then climbing above it all.