Introducing Michael Ellis - Class of 2022
Michael Ellis / Photo: Kathy Pitout Photography
Michael Ellis
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I have a passion for cooking and particularly baking/patisserie while also feeling comfortable in the kitchen.
2. What is your reason for choosing a career in the culinary industry?
Ever since I can remember, I have created amazing baked goods with my mom and my grandmother, and I would get great satisfaction sharing the love that I have for baked goods.
3. What are you hoping to achieve here?
I am hoping to learn absolutely everything I can so I can implement my own ideas into some of the recipes that I will produce in the future.
4. Explain what you are prepared to give of yourself.
When I do something that I love and have a passion for, I give my absolute all because that is what brings me joy. So, I am prepared to give everything.
5. What is your long-term goal?
My long-term goals are to eventually open a bakery that sells amazing treats that make people smile.
6. In how many years do you hope to achieve this?
My goal would be to achieve this in 10 to 15 years.
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 aware the pressure will help me achieve my goal. I have always dealt with pressure well, and I make sure it doesn’t affect my life other than providing a positive lesson for me to take away from it.
8. Do you shy away from hard work? Elaborate on your answer.
I don’t shy away from hard work because avoiding it won’t help build me as a person or help build the future that I am aiming to create for myself.
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.
No matter how menial the tasks they are all leading to the final goals that I have set for myself and if I want to achieve these goals, menial tasks are basically normal tasks.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
This was explained to me by family members and friends, and I understand that it will happen. I have nothing better to do other than to cook things that I love.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
A ‘jawbreaker’. I appear as very normal on the outside - even bland - but within there are multiple layers to me. It just takes time for the different layers to emerge and for you to get to know me. Not everyone gets to the centre of the jawbreaker they usually end up just crushing it and grabbing another one.
13. Where were you born and raised?
I was born in Pietermaritzburg and raised in Limpopo and Mtunzini.
14. Apart from food what hobbies do you enjoy?
I enjoy gardening, working with plants and animals, and gaming in the free time I get.
15. What dish do find least inspiring? Explain the reason.
I don’t find any dish uninspiring since all dishes have the potential to be extremely inspiring if a few changes are made.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Gordon Ramsay, Marco Pierre White, Will Smith and Morgan Freeman. I chose these four celebrities because the amount of experience that Gordon Ramsay and Marco Pierre White have, would be extremely valuable - and the advice that Will Smith and Morgan Freeman could offer would be awesome to hear.