Q&A with Maganizo Penti
“Q&A with past student of Jackie Cameron School of Food & Wine, Maganizo Penti.”
Name the most important lesson you learnt at Jackie Cameron School of Food & Wine.
Hard work - nothing comes on a silver platter. Hard work never kills. Respect the ingredients because they are the most important tools for our work.
How has that lesson changed your life and your attitude, to date?
It has changed me in such a way that I’m no longer the same as I was at the beginning of the course. Every lesson I learnt has stayed with me and that has helped me add an extra gear to my career.
How would you describe Chef Jackie Cameron?
She is a teacher, psychologist, a parent, doctor, engineer, adviser - the list is endless…
How would you describe yourself before attending Jackie Cameron School of Food & Wine?
I was behind in many aspects. I wasn’t sure how some methods worked, and I was confused a lot of the time.
How would you describe yourself after attending Jackie Cameron School of Food & Wine?
A lot of things have changed for me as far as the culinary industry is concerned, and it’s clear that I have gained valuable knowledge from Jackie Cameron School of Food & Wine.
Was I ever too hard on you?
For most things to work you need to be hard. If you want to be a leader don’t sell ice cream! You are a hard businesswoman and that helped us all, as a class, achieve what we have to date.
Did you ever consider Chef Jackie’s behavior unreasonable?
No. She is such a wonderful teacher. Her behaviour is awesome, she educates, entertains, and informs, as well.
Was there ever a moment when you questioned being a student at Jackie Cameron School of Food & Wine?
No - but there were moments I wished there were two of me so that I could have brought home knowledge for two people.
If so, please share the reason/reasons you didn’t give up.
The lessons became more interesting every day. There was no need to give up. I was looking for more.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Yes, I would recommend Jackie Cameron School of Food & Wine as the best culinary school.
Would you recommend the hospitality industry as a career?
It is a great career, and I don’t regret choosing it.
What advice would you give to a person wanting to pursue a career in the hospitality industry?
It’s an interesting career. Yes, it’s hard but nothing is simple. A lot of time and energy needs to be sacrificed but it pays off in the end.
What would you consider the most tiresome element of the hospitality industry?
I don’t have one that I can highlight now but tiresome elements may arise as they would in any career.
How do you work around that element to turn your negative mindset into a positive attitude?
I’ll just keep on pushing. I know that every journey begins with a step.
What do you enjoy most about the hospitality industry?
Interacting with guests when they’ve finished a meal that I prepared, and they ask for more.
What attributes – do you think – helped Chef Jackie fulfil her dream of opening Jackie Cameron School of Food & Wine?
I think it was hard work, patience, a kind heart, selflessness, wanting the best for her country - the list is endless.
What, in your opinion, is success?
Achieving your goal after facing many challenges - as the saying goes ‘there is no smooth way to success’.