Introducing Olivia Malan - Class of 2022
Olivia Malan / Photo: Kathy Pitout Photography
Olivia Malan
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
When I was certain that I wanted to pursue a career in the culinary arts, I looked for the best institution for me. I had heard so many good things about Jackie Cameron School of Food & Wine and the more research I did the more certain I was that it was the right place for me.
2. What is your reason for choosing a career in the culinary industry?
I have always had an interest in food and cooking. Although I have not had many opportunities to experiment and explore cooking, I still see it as a passion of mine – and I always enjoy preparing a good meal or treats for people to appreciate.
3. What are you hoping to achieve here?
I am hoping to learn as much as possible and to expand my knowledge of the culinary arts while acquiring many new skills.
4. Explain what you are prepared to give of yourself.
I am prepared to give most of my time and all of my efforts into doing my very best and working as hard as I am able.
5. What is your long-term goal?
To open a simple vintage-theme café.
6. In how many years do you hope to achieve this?
Between ten and fifteen years, after completing this course.
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.
No - because I believe that hard work will benefit me to get me far in the long run.
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.
Yes, I would because I believe that even the small and menial tasks are important to the final project.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
I am aware of this - and I believe that I would embrace the work and would still perform my tasks to the best of my ability.
11. Who is your favourite international ‘foodie’?
Chef Amaury Guichon, a French pastry chef who does a lot of chocolatier work.
12. If food had a personality, what dish would be most like you – and why?
A chocolate chip muffin, because it is sweet and has a hidden surprise inside that makes it so much better than it appears.
13. Where were you born and raised?
I was born in Zimbabwe and lived there for a portion of my life before moving to Botswana where I lived until 2022.
14. Apart from food what hobbies do you enjoy?
A few of my other hobbies include spending time in nature and with animals, as well as sketching, puzzles and reading fictional novels. I also enjoy hobbies such as archery and fishing.
15. What dish do find least inspiring? Explain the reason.
Cottage pie - because it was a dish that I had so much of as a child.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Amelia Earhart - she was a role model for me when I was growing up. As the first woman to fly solo across the Atlantic Ocean, she made me confident that if I had a goal and I put my mind to it, I’d be able to achieve it with hard work and dedication.
Director Tim Burton - I have always enjoyed his films. They inspired me to believe that being different is not, necessarily, a bad thing.
Chef Gordon Ramsay - I believe he would have many interesting opinions regarding the meal.
Karin Slaughter - she is my favourite author. I enjoy her writing style and her storylines.