Introducing Julia Moore - Class of 2025
Julia Moore / Portrait Photo: Kathy Pitout Photography
Q&A WITH Julia Moore
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
I wanted to enrol at Jackie Cameron School of Food & Wine because of the immaculate standards that were set by Chef Jackie. She has made such an impactful name for herself in the culinary industry - which really inspired me. Learning from one of the bests is a no-brainer and a once-in-a-lifetime opportunity. I’m beyond grateful to be one of her students for 2025.
2. What are you hoping to achieve here?
I’m hoping to expand my knowledge about food and wine. This has been one of my biggest goals to achieve, as I enjoy both dearly!
3. Explain what you are prepared to give of yourself.
I’m prepared to get out of my comfort zone and work harder than ever before. I’ll show that I can do what I put my mind to - and that whatever I want in life, I can get.
4. What is your long-term goal?
My long-term goal is to open a café or a little boulangerie in my hometown - Harare, Zimbabwe. I believe if I run it to standard, it will most definitely thrive. I don’t know what the future holds… I also want to be an admirable cook, for my family and friends, so I can host the most exquisite dinner parties!
5. In how many years do you hope to achieve this?
I hope to achieve this in about five years… we will see!
6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.
If I’m determined enough, my ability to work under pressure is unmatched. My drive is very bold when it comes to things I want in life and nobody can tell me otherwise because I will most certainly prove them wrong.
7. Do you shy away from hard work? Elaborate on your answer.
It really does depend on what ‘hard work’ I’m doing… if it is relevant, I do not shy away. I am a very strategic person.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
I am - as long as it doesn’t include touching a worm while we are fishing!
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
I am aware. This is our job in this industry - to cater and to make sure that our guests are taken care of to the finest standard.
10. Who is your favourite international foodie?
Joël Robuchon - he holds the number one spot amongst the world’s Top 10 chefs, making him the best chef in the world according to Michelin star ratings… very inspiring!
11. If food had a personality what dish would be most like you - and why?
I’d be a fried camembert cheese appetizer because I am an acquired taste, sometimes!
12. Where were you born and raised?
I was born in Harare, Zimbabwe. I was raised in Harare and partly in Marondera, Zimbabwe.
13. Apart from food, what hobbies do you enjoy?
Apart from food, I enjoy modelling, and I enjoy being with my friends and family.
14. What dish do you find least inspiring? Explain your reason.
I find macaroni and cheese the least inspiring dish because it’s so common, boring and filled with unnecessary calories.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Australian actor, Jacob Elordi - eye candy, duh!
American internet personality, Tana Marie Mongeau - she’s absolutely hilarious.
New York City-based social media influencer and podcast host, Hallie Batchelder - she’s so real.
American social media personality, Alix Earle - she’ll make a palatable martini…