Introducing Luca Heath - Class of 2025
Luca Heath / Portrait Photo: Kathy Pitout Photography
Q&A WITH LUCA HEATH
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
I’ve always loved food. I would help my mom in the kitchen and, while cooking, I would be learning new things. My mom taught me most of the meals I can serve today. I enjoy the pressure when working with food and, when going from one dish to another, the rush of adrenalin pushes me to think of new ideas that I can include in the dish.
2. What are you hoping to achieve here?
I’m hoping to be the best cook, and to be familiar with all ingredients and all flavours. I enjoy being around people and I work best with people.
3. Explain what you are prepared to give of yourself.
I am prepared to give my all in this line of work because I love being a hard worker and I love knowing that if I work hard, I can get to the place I’m aiming for. I might struggle at times, or I might mess up but I’m always willing to give my best in everything I do, no matter the place or the situation I’m going to face.
4. What is your long-term goal?
My long-term goal is to be cooking on boats where famous people will love eating the food I prepare. I want to be that chef that guests rave about. I want them to tell the waiter that the meal was amazing.
5. In how many years do you hope to achieve this?
I am aiming to achieve this goal within about 10 years. The years don’t really matter as long as I’m in a position where I’m happy and I know that what I have done is right for me.
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.
I love being under pressure, it makes me work faster and harder. The meaning of pressure for me is that you can only take a certain amount of stress. But it makes me happy because I love being in a kitchen and learning and being able to help others in difficult situations.
7. Do you shy away from hard work? Elaborate on your answer.
No - only if it’s something I really don’t enjoy. As yet, I’m not fully aware of the hard work demanded here, but I always enjoy taking on a challenge. At times I do leave things for the last few days but I’m learning not to do that because I must commit to a task and put my full attention into it.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, I am. At times, I do struggle to hear people because my brain can be all over the place but most times, I do hear the order I’ve been given. I’m always ready to jump into things and get them done properly. Maybe, now and then, I’ll mess up but… that’s life for everyone.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, I am aware of this, and I don’t mind at all. If I get paid for what I am doing, then I’ll work as hard as I can to the point where I can’t work anymore.
10. Who is your favourite international foodie?
Jamie Oliver and Gordon Ramsay because they are real characters. They do it their way and nothing stops them.
11. If food had a personality what dish would be most like you - and why?
A delicious burger because a burger has a lot of layers to it. I care a lot, and I’m a loving person, on top of that I like helping others. Like a burger there’s a lot to love about me!
12. Where were you born and raised?
I was born in Johannesburg, and I was raised in Benoni.
13. Apart from food, what hobbies do you enjoy?
I enjoy working with my hands and being hands on. I love being around people - and doing a hobby involving people is just the right thing for me.
14. What dish do you find least inspiring? Explain your reason.
I haven’t yet found a dish that isn’t inspiring, if I really have to think about it I would say chicken livers.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
I can only think of TWO. I have so many questions for Donald Trump, and I’d like to have my mentor Chef Jackie Cameron there too.