Introducing Cheri Kustner - Class of 2017
It’s important to remember that I welcome – and encourage – those with the intention of pursuing a career in the culinary industry, to visit the school during the course of the year. This allows the potential student to meet the current students, and presents the opportunity for them to ask questions, get a feel for the environment and to get an idea of what will be expected of them. This ensures clarity from the first day of the 18-month course. Spend a few hours or a few days...
Email email@example.com to make your booking and then slot into our normal day for an educated look at the activities at Jackie Cameron School of Food & Wine.
The first Cheri heard of Jackie Cameron School of Food & Wine was “back in 2015 when I was in my second year of completing a degree in creative branding communications at Vega College in Johannesburg”. She had read an article on myself and the school in TASTE magazine. It was styled by Abigail Donnelly, photographed by Jan Ras and written by Lynda Ingham-Brown.
“That same evening I emailed Chef,” said Cheri. “I could hardly contain my excitement at the thought of studying under one of South Africa's great chefs. Now finally here I am, and I still can't believe it! I have chosen to share my steamed Bao Buns recipe with you. It’s a favourite of mine, and previously something I would only have been lucky enough to enjoy at food festivals or select restaurants. But now in chef school, I feel confident to make anything!”
Steamed Bao Buns
Meet Cheri Kustner
1) What inspired you to enrol at Jackie Cameron School of Food & Wine?
It was Chef Jackie’s experience, mindset and accolades that I could not overlook and that inspired me to pursue my passion. No other school offered me this.
2) What are you hoping to achieve there?
I want to learn everything possible about the food industry – and I know this is the best place to do that. It will put me in the best position to achieve my aspirations.
3) What do you hope to give of yourself?
I’ll give my best – and, hopefully, learn to go a little easy on myself; only a little.
4) What is your long-term goal?
To be a Top 10 South African chef; to remain true to myself and to be the best person I can be.
5) In how many years do you hope to achieve this?
It would be super cool to achieve these things before I’m 30, as Chef Jackie did.
6) Who is your favourite international “foodie”?
Nigel Slater’s writings; and food magician Chef Grant Achatz.
7) If food had a personality, which dish would be most like you – and why?
Chilli hot chocolate topped with loads of marshmallows. It’s warm, inviting and quite silly – but beware, under all that fun I have some fire in me.
8) Where were you born and raised?
9) Apart from food what hobbies do you enjoy?
Only sleeping ‘cos everything else I do revolves around food. I photograph food, I design food illustrations and recipes, I socialise so we can go out for a meal, I even jog so I can eat more.
10) What dish do you find least inspiring and why?
Roast chicken. It’s too common and too badly done.
Explore my website to find out more about my women's chef range - men's to come shortly; remember Baking with Jackie Cameron, Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: firstname.lastname@example.org