Introducing Caleb Naidoo: Class of 2026
Caleb Naidoo / Photo: Kathy Pitout Photography
Q&A WITH Caleb Naidoo
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
I was told about Jackie Cameron School of Food & Wine by a past student, how the standard of chef that is created at this school is a cut above the rest.
2. What are you hoping to achieve here?
I would like to gain the skills to become a chef and be confident in my preparations and cooking of food. I would also like to have the knowledge of running a fine-dining restaurant.
3. Explain what you are prepared to give of yourself.
I am prepared to give my all and work hard at everything I do.
4. What is your long-term goal?
To run my own restaurant and be able to create an experience for people to enjoy. I would like to bring a smile to people’s faces after they have tried my dishes.
5. In how many years do you hope to achieve this?
In the next five to eight years.
6. Are you aware that the pressure you'll be placed under during this chef course will help you to achieve your culinary goals? Elaborate on your ability to cope with pressure.
Yes, wanting to run my own restaurant and business requires me to cope with pressure and work well under it. This course will help equip me to be confident working under pressure to achieve my goals.
7. Do you shy away from hard work? Elaborate on your answer.
No, I do not. I enjoy working hard to achieve the tasks at hand.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, I am willing to perform all tasks assigned to me. All tasks are designed for learning and trying new things and this will require me to push myself while gaining new skills.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Being a chef requires one to sacrifice a lot. I love cooking meals and giving guests a unique experience through the food that I serve.
10. Who is your favourite international foodie?
Curtis Stone
11. If food had a personality what dish would be most like you - and why?
Chocolate mousse tart, because what the eyes see matches the expectation.
12. Where were you born and raised?
I was born and raised in Pietermaritzburg.
13. Apart from food, what hobbies do you enjoy?
Fishing and powerlifting.
14. What dish do you find least inspiring? Explain your reason.
Any dish with offal. I have not tried it because does not look appetising.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Gordon Ramsay - he can run restaurants all over the world and they are all excellent.
Bobby Flay - an amazing chef and awesome grill master!
Curtis Stone - one of the chefs I watched growing up and enjoyed the way he runs his restaurants, he is very fast-paced and makes everything look so effortless.
J’Something - he is a great cook and musical artist who has a very diverse style of cooking.
Frequently Asked Questions About Caleb Naidoo
Who is Caleb Naidoo?
Caleb Naidoo is a student chef in the Class of 2026 at Jackie Cameron School of Food & Wine, originally from Pietermaritzburg.
Why did Caleb choose Jackie Cameron School of Food & Wine?
He was inspired by a past student and the school’s reputation for producing chefs of an exceptional standard.
What are Caleb Naidoo’s career goals?
Caleb aims to become a skilled chef and eventually open his own restaurant within the next five to eight years.
What skills does Caleb hope to gain during his chef training?
He wants to build confidence in cooking, master food preparation, and gain knowledge in running a fine-dining restaurant.
Is Caleb prepared for the demands of the hospitality industry?
Yes, Caleb understands the pressures and sacrifices required, including working weekends and holidays, and is committed to working hard.
What are Caleb’s interests outside of cooking?
He enjoys fishing and powerlifting in his free time.