Introducing Rebecca Hillermann - Class of 2025
Rebecca Hillermann / Portrait Photo: Kathy Pitout Photography
Q&A WITH Rebecca hillermann
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
I always enjoyed cooking with my aunt and my grandmother. They introduced me to many cultural foods, and this led me to want to become a chef. After hearing about Jackie Cameron School of Food & Wine, I knew I had to be here because the school offers so many opportunities that would help me go far in my career.
2. What are you hoping to achieve here?
To learn and to expand my knowledge of food - and one day become a professional. I would also like to learn about wine.
3. Explain what you are prepared to give of yourself.
I am prepared to give as much as I can. Whether I’m working until 2am or staying up late to study, I am willing to try and try again until I get it right.
4. What is your long-term goal?
I am hoping to become internationally recognised, and work on a cruise ship so that I can do what I love - and travel.
5. In how many years do you hope to achieve this?
Hopefully, within five 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 do understand that pressure will help me achieve my goal. I chose this career knowing that it requires a lot of hard work and that it won’t be easy. I can work fast once I understand what I’m doing, and I work well under pressure if I’m focused.
7. Do you shy away from hard work? Elaborate on your answer.
I don’t shy away from hard work, but I am a procrastinator. I do leave things until the last minute, but I get the work done, no matter how difficult.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, I know that the tasks assigned to me are assigned for a reason. They will help me achieve my end goal.
9. 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. I knew this when choosing my career and I don’t have issues with working on weekends and/or public holidays.
10. Who is your favourite international foodie?
I grew up watching Nigella Lawson
11. If food had a personality what dish would be most like you - and why?
I’d be a peppermint crisp tart, because like the tart, I’m soft and sweet on top and like the tart there is hard base. I have a soft personality and I’m a bit sensitive. I’m sweet and nice to everyone around me. Remember, you don’t see the hard biscuit until you’re dishing out the peppermint crisp tart. You don’t really know me that well until you get to know me and my past. I’m reminded of the cliche ‘don’t judge a book by its cover’.
12. Where were you born and raised?
In Ladysmith, KwaZulu-Natal.
13. Apart from food, what hobbies do you enjoy?
I enjoy painting and bead work
14. What dish do you find least inspiring? Explain your reason.
A simple vegetable soup. I’ve never enjoyed it because it doesn’t have much flavour.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Chef Jackie Cameron, because she has a very expressive and funny personality and she’s always teaching me something about food. Gordon Ramsay because I’d like to see him enjoying food without yelling. My favourite artist, Frank Ocean, because we could have a deep conversation, and he would pay attention and entertain everyone around him. Kevin Hart because he’s hilarious and he’d make everyone laugh.