Introducing Natalie Takure - Class of 2025
Natalie Takure / Portrait Photo: Kathy Pitout Photography
Q&A WITH Natalie Takure
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
After carefully considering other culinary schools none of them stood out to me the way Chef Jackie Cameron’s school did. I prefer small classes because I think that with larger classes it would be more difficult to focus on what each student needs to learn and perfect. It seems other schools believe in students finding their own way of creating dishes.
2. What are you hoping to achieve here?
I am hoping to become a certified chef that will be able to travel around the world.
3. Explain what you are prepared to give of yourself.
I am prepared to give myself the time it takes to understand better how a dish is made and how a task is done.
4. What is your long-term goal?
My long-term goal is to work on a cruise ship as a chef because I would like to travel while working and working on a cruise seems the best option to do both
5. In how many years do you hope to achieve this?
I hope to achieve this in the next two to three years
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 am aware of all the pressure I will experience during the course and, resulting from the pressure, I will learn to manage my time. I believe that dealing with pressure requires better time management and rest.
7. Do you shy away from hard work? Elaborate on your answer.
No. That’s something I do not do because if you shy away, you won’t learn. You have to face the work head-on.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes. Being lazy or avoiding any tasks will not get me ready for what’s to come in the industry.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, but I will be doing what I am meant to be doing - which is working.
10. Who is your favourite international foodie?
11. If food had a personality what dish would be most like you - and why?
Chicken noodle soup. Like me it’s warm, inviting, full of flavour, nourishing and caring, classic and dependable, engaging, healing and soothing.
12. Where were you born and raised?
Zimbabwe, Harare
13. Apart from food, what hobbies do you enjoy?
Reading and drawing
14. What dish do you find least inspiring? Explain your reason.
Sadza, because it is plain and easy to make.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
SZA - American singer-songwriter, she is my role model and inspiration.
Zach Choi - got me to love making food from watching his aesthetic cooking videos.
Gordon Ramsay - for the extra criticism.
Mula - TikTok star, online content creator, and social media personality, another inspiration on my culinary journey.