Q&A with Marizen Smit
“Q&A with past student of Jackie Cameron School of Food & Wine, Marizen Smit.”
Name the most important lesson you learnt at Jackie Cameron School of Food & Wine.
Always keep your head down and work. Work hard, give your best, be present, put your hand up when opportunities come your way. Most important, when it gets hard, push through and do not give up.
How has that lesson changed your life and your attitude, to date?
It helped me build up stamina and perseverance. I got through hard times and it helped me reach my goal.
How would you describe Jackie Cameron?
Hardcore. Chef Jackie sees the potential in a person that they don’t necessarily see in themselves.
How would you describe yourself before attending Jackie Cameron School of Food & Wine?
Kitchen-wise I was a bit weak, meaning I wouldn’t have been able to get through those long hours.
How would you describe yourself after attending Jackie Cameron School of Food & Wine?
Kitchen-wise I have improved. I’m a stronger person in the kitchen and a lot more mature, having held my own as a 19-year-old in our practical placements and working with much older people.
Was Jackie Cameron ever too hard on you?
Yes, there were times. At the time I felt it unnecessary but after spending time in the industry I came to understand your reasoning.
Did you ever consider her behavior unreasonable?
There were certain times, but now I know it was to help us get through what was waiting for us in the industry. Chef prepared us well for the industry and I’m sure others will be just as grateful as I am for that.
Was there ever a moment when you questioned being a student at Jackie Cameron School of Food & Wine?
Yes
If so, please share the reason/reasons you didn’t give up.
It’s only natural to question when things get tough during training, but when you get exposed to the industry you are grateful for having been a student at Jackie Cameron School of Food & Wine.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Yes, I have already done it more than once.
Would you recommend the hospitality industry as a career?
Yes - for someone that really has a passion for it and really has a full understanding of what is going on in the industry.
What advice would you give to a person wanting to pursue a career in the hospitality industry?
To make sure they have a full understanding of what it takes to be in industry. When it gets tough don’t think about it - just push through.
What would you consider the most tiresome element of the hospitality industry?
Long hours and working every day of the week, with no weekends.
How do you work around that element to turn your negative mindset into a positive attitude?
Even though some days I don’t know how I got out of bed and still managed to be standing after working almost 18 hours every day and getting three hours sleep, I just encouraged myself to try not think about it but rather to push through. To tell myself it’s just for the time being and not for the rest of my life.
What do you enjoy most about the hospitality industry?
Being creative with the food. Almost like a child with play dough. Using my imagination to create whatever I like. Looking at the product and realising that it was my hard work that went into it. Receiving positive feedback from people, knowing that they appreciate what I have created with hard work.
What attributes – do you think – helped Chef Jackie fulfil her dream of opening Jackie Cameron School of Food & Wine?
Her passion for the industry and transferring what she achieved into her teachings to the students. Realising there is a need for responsible students who can grow into great and successful chefs. She never sugar coated the truth about how hard it is out there and by doing that the students at Jackie Cameron School of Food & Wine are well prepared.
What, in your opinion, is success?
Reaching your goal and being happy at the end, no matter what you chose.