Introducing Cameron Easton - Class of 2019
CAMERON EASTON
Cameron Easton
1) What inspired you to enroll at Jackie Cameron School of Food & Wine?
Growing up, I was always exposed to good food - my mom has always been an amazing home cook and my dad has always been a foodie and wine enthusiast. As a kid I remember spending a lot of time after school sitting on the kitchen counter, watching my mom cook, observing and (subconsciously) learning. So, I guess food has been instilled in me from a young age. It was during my time at university that I discovered it to be my true passion. After graduating, I focused entirely on food, and taught myself whatever I could get my head around. I made the decision to head overseas where I spent two years working as a crew chef on board a 55m luxury yacht - an amazing experience that exposed me to the global language of food and culture. However, the goal was always to get my formal qualifications. I wanted to give myself the best opportunity I possibly could, so I enrolled at Jackie Cameron School of Food & Wine.
2) What are you hoping to achieve here?
At Jackie Cameron School of Food & Wine my goal is to immerse myself in the course and learn.
3) What do you hope to give of yourself?
Everything I have.
4) What is your long-term goal?
I would like to explore private dining and eventually have my own space - a small 12- or 15-seater with a seasonal, tasting menu to showcase my own style, and to celebrate local produce and wine pairings. Having previously worked in the yachting industry and would like to go back and, being at Jackie Cameron School of Food & Wine, doors to many opportunities are sure to open. I shall consider opportunities and take each step as it arises.
5) In how many years do you hope to achieve this?
I think 10 years is a good start.
6) Who is your favourite international ‘foodie’?
I have quite a few. If I had to choose one, I think I'd have to say Thomas Keller.
7) If food had a personality, what dish would be most like you – and why?
Lemon Soufflé. I would describe myself as a perfectionist. I'm very methodical and borderline OCD neat. I'm light-hearted and have a gregarious nature. This classic dessert has a vibrant zest, it's light and airy and it requires a methodical sense of precision to master. Either that, or a soft-boiled egg, because I look like one!
8) Where were you born and raised?
Born and raised in Durban, sunny South Africa.
9) Apart from food what hobbies do you enjoy?
I studied photographic journalism at Rhodes University - so I enjoy photography; specifically, food, street and portrait work. I also like to keep fit and active, so I enjoy doing some form of exercise every daily.
10) What dish do find least inspiring – and why?
Boiled Brussel sprouts... I don't even think it needs an explanation. It's just depressing.