Introducing Keilan Chetty - Class of 2021
Keilan Chetty / Photo: Kathy Pitout Photography
Keilan Chetty
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
The facilities, the one-on-one interaction between Chef and the students, and being in a culinary school run by Jackie Cameron inspired because it offers so much.
2. What is your reason for choosing a career in the culinary industry?
I’ve always had a love of food and expanding my taste buds further than any boundaries. Also, the people you meet in the industry - so many personalities, so many people that know other people. There are so many opportunities when meeting so many different people. I’ve been cooking for years, at home, and I consider this to be the next step, by taking my hobby and passion and turning it into a profession.
3. What are you hoping to achieve here?
I want to use the skills that I have and learn new skills. I will use the school as a tool towards a successful future. I, also, want to make people happy with my food and the idea of that, is making me want to achieve and succeed here.
4. Explain what you are prepared to give of yourself.
I’m prepared to give it all - the hours, the sweat, the pain. I’m ready to sacrifice all of that to be ready and to be the best I can in this school and in the industry.
5. What is your long-term goal?
I have nothing specific, but I aim to continue learning because the more I learn, the more I’ll grow as a person. I don’t know where I am going to be in the future, but I’ll be satisfied to be happy and that whatever I’ve learnt, especially from Chef, will be the reason I’ll be successful in the future.
6. In how many years do you hope to achieve this?
As long as it takes for me to be happy and satisfied with life.
7. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
I am very aware, and I won’t let that faze me. I’ve been told multiple times that this is going to be hard and that the pressure will be on. I use this as a driving force. I use it to motivate myself and I tell myself that I can do it - and I will do it. I believe in self-belief and motivation and I use it to give me that extra edge.
8. Do you shy away from hard work? Elaborate on your answer.
Never. I see it as a challenge. I take challenges and I do my best to overcome them. I don’t fear hard work, if I am learning from it and it is building me, I enjoy it.
9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.
Yes, because I know every small thing that I learn will help me in some way - be in the present or the future.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, because the work I put in, whether it be on the weekends or public holidays, I know it will build me as a person and it will take me a step closer to success.
11. Who is your favourite international ‘foodie’?
Joshua Weissman is definitely my favourite.
12. If food had a personality, what dish would be most like you – and why?
I would be pizza because I can be sophisticated, rustic, and proper like pizzas in fancy restaurants, but I can also be laid back, comfortable, and super chilled like a pizza from your favourite take-out place.
13. Where were you born and raised?
I was born and raised in Pietermaritzburg, KwaZulu-Natal, South Africa.
14. Apart from food what hobbies do you enjoy?
Listening to, and producing, music, socialising with friends. Music plays a big role in who I am.
15. What dish do find least inspiring? Explain the reason.
A stew (sorry if it’s your favourite dish) because I don’t find anything interesting about it but, I guess, that’s just my opinion.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Conan Gray, Troye Sivan, Jungkook and Jahseh because I’ve followed their stories for so long and I would love to have dinner with them.