Introducing Ian Vos - Class of 2023
Ian Vos / Photo: Kathy Pitout Photography
ian vos
1. What inspired you to enroll at Jackie Cameron School of Food & Wine?
The course offered international diplomas as well as a Level 2 international wine diploma - no other chef school in SA offered this.
2. What are you hoping to achieve here?
The second step in achieving my life goal - owning my own restaurant and wolf sanctuary.
3. Explain what you are prepared to give of yourself
Everything that I possibly can. Sleep, free time, enjoyment - if can give it I will, as long as it doesn’t affect my family in a negative way.
4. What is your long-term goal?
My long-term goal is owning a restaurant and wolf sanctuary.
5. In how many years do you hope to achieve this
I do not have a set number of years to achieve my goal as it is a lifelong goal.
6. Are you aware the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
Yes, I am well aware of this fact, and my ability to cope with stress is not as refined as I would like because, at times, I have broken under it. That said, I picked myself up, carried on and never gave up.
7. Do you shy away from hard work
No, I do not shy away from hard work, meaning I do what is needed to be done if or when it needs to be done. I do not wait until the last minute to do it as this just causes me more stress.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Most definitely I will do all tasks assigned to me. I know every task I do will teach me something and will allow me to hone my skills.
9. Are you aware that the hospitality industry requires you to work weekends and holidays while guests `play`? Comment on this.
Yes, I am well aware of that fact. To me cooking is ‘play’ as I truly enjoy the pressures of the kitchen.
10. Who is your favourite international ‘foodie’?
I do not have a favourite ‘foodie’.
11. If food had a personality, what dish would be most like you and why.
Crème brûlée. I have hard top but a soft interior. I’m sweet and aim to bring joy to people. I’m also very energetic, like the sugar in the dessert!
12. Where were you born and raised.
I was born in Pretoria and lived there until I was about 12 years old, after which we moved about every three years.
13. Apart from food what hobbies do you enjoy?
Video gaming, visiting wolf sanctuaries, reading, drawing and art.
14. What dish do you find least inspiring? Explain your reason.
Any dish that does not have depth of flavour.
15. Name four celebrities you’d like to have at your dinner table and explain why?
Johnny Clegg, as he was a world phenomenon and an inspiration to me for my morals.
Chris de Burgh, I really enjoy his music.
Johnny Depp, due to his most famous role as Jack Sparrow in Pirates of the Caribbean.
I do not have a fourth person.