Introducing Kelsey Holmes - Class of 2017
Kelsey’s father is a pilot and I often reflect on the days I deliberated over whether I should pursue a career as a pilot or a chef - both with crazy working hours. Do I ever question my choice? No - there is not a day, not a hiccup that has come my way that I would change. Right now, it pleases me to know Kelsey is steaming ahead as she puts her preferred recipe together for you.
“Beef Wellington is my all-time favourite,” explains Kelsey. “I taught myself how to make it back in high school, and since then it's been a repeated success with family and friends - like come on, who wouldn't enjoy a good piece of fillet? This dish may look incredibly difficult but, fear not, the recipe I have makes it a breeze. The puff pastry can be made from scratch or, for the worker-bees, bought puff pastry is totally acceptable. I’m confident this will make it to your all-time-favourite list, too.”
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
Through word of mouth, I heard it was the best school – and my happy place is in the kitchen. I know that I’ll get all-round knowledge of the industry here.
2. What are you hoping to achieve there?
Once I have the necessary knowledge and expertise I hope to open my own restaurant.
3. What do you hope to give of yourself?
My all - this is a once-in-a-lifetime opportunity to help me achieve my dream.
4. What is your long-term goal?
To be the head chef of my own restaurant.
5. In how many years do you hope to achieve this?
Five or six years.
6. Who is your favourite international “foodie”?
7. If food had a personality, which dish would be most like you – and why?
Cannelloni. I may seem unapproachable because I’m shy but get to know me – I’m sweet and gooey inside.
8. Where were you born and raised?
Born in Bloemfontein. Raised in Mauritius and KwaZulu-Natal.
9. Apart from food what hobbies do you enjoy?
Outdoor activities; sketching; writing poetry. Bikes are a huge part of my life.
10. What dish do you find least inspiring and why?
Bland dishes that lack creativity.
Enjoy trying this recipe and please keep up to date with the students’ progress. Here is to each of them reaching greater heights than they ever thought possible.
Find out more about my women’s chef range here - men’s to come shortly. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron. They highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: email@example.com.
Jackie Cameron owner of Jackie Cameron School of Food & Wine in Hilton, KZN - email for enquires at firstname.lastname@example.org. Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: jackiecameronincolour
Food assistant and recipe developer: Arnie Muller, Rebecca Bourhill and Connor Benn
All Photos taken by:
Kate Martens Photography
Cell Phone: 0828798328