Q&A with Courtney Stuart
“Q&A with past student of Jackie Cameron School of Food & Wine, Courtney Stuart.”
Name the most important thing you were taught at Jackie Cameron School of Food & Wine.
The most important thing that Chef Jackie Cameron taught me, was perseverance. How to persevere through the toughest times in the kitchen and how to keep going and growing. Without it, I would not be as successful as I am today, as I would not have pushed myself through all the difficult times in the kitchen and I would not have learned as much as I have without it. Perseverance has made me a stronger individual and capable of working hard, and for as long as possible, to get to where I want to be in this industry.
How did Jackie Cameron's teachings change your life?
Chef Jackie Cameron’s teachings have made me a more rounded individual and a more goal-driven person. She constantly pushed us out of our comfort zones to achieve what we never thought possible. She has made me a much harder worker and has definitely made me a more critical person regarding the way I go about all aspects of life - and has taught me that you can achieve your dreams by putting your mind to it and putting in the hours. She has helped change me from being a small, easy-going girl into hard working, confident and determined woman, who is capable anything I set my mind to.
How would you describe Jackie Cameron?
Chef is what I call, a tough guardian angel. She is constantly there to guide you in the right direction and to help you wherever she can, but she will not be easy on you. She will push you to your limit - in the right way, knowing she will get the best out of you.
How would you describe yourself before Jackie Cameron's teachings?
I wasn’t a very confident individual before I started, I was constantly second guessing myself which was wasting my time and affecting the result of whatever I was working on. It showed in my work, so I lacked that sense of self-confidence and self-worth.
How would you describe yourself after Jackie Cameron's teachings?
After cheffing school, I feel way more confident in what I do. Instead of wasting time, which is something you do not have in the kitchen, I just do it and I do it properly and do it all believing in myself and knowing that I will do it right if I do it properly. So, I am now very reliant on my own motivation and self-acknowledgment and no longer need other people telling me I am doing a good job to feel confident.
Was Jackie Cameron too hard on you?
During my schooling, I thought Chef was being too hard on me but, after being in the industry, it was so necessary because I would not have been mentally, physically or emotionally equipped for this career. You need to be pushed hard and you need to learn that from the get-go otherwise you won’t survive in the industry. It was good that Chef was hard on us from day one otherwise we would not be the students that are - a cut above rest.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
I would recommend this to anyone looking to be involved in any segment of this industry.
Would you recommend the hospitality industry as a career?
I wouldn’t recommend to just anyone to work in the kitchen, as it requires a certain personality to be successful there, but the food industry is so vast that anyone could make a career within it.
What attributes – do you think - made Jackie Cameron successful?
Chef’s zero tolerance for nonsense, as well has how goal-driven she is, has made her successful. Her hard-working nature and her nurturing side, when it comes to teaching, produces the best students because we are well groomed and well prepared because she wants us to stay and succeed in whatever field we choose, from within the food industry.
In your opinion, is success worthwhile?
Success is always worthwhile because you can see what all your hard work has produced. There is nothing better than seeing the fruits of your hard labour, it’s the cherry on top of the cake.