Introducing Samantha Conradie - Class of 2022
Samantha Conradie / Photo: Kathy Pitout Photography
Samantha COnradie
1. What inspired you to enroll at Jackie Cameron School of Food & Wine?
I have always been passionate about cooking and, as a local, I have driven past the school dreaming of what was inside. Recently, I was faced with the opportunity to enrol, and I knew I had to jump at the once-in-a-lifetime chance to fulfil my dream.
2. What are you hoping to achieve here?
The culinary industry is vibrant and challenging, always growing and changing and filled with so many opportunities to learn new skills. This has always been the perfect environment for me.
3. Explain what you are prepared to give of yourself
At this incredible school I am hoping to gain the knowledge to enter the industry, confidently. I want to develop my skills and discover my talents - and under the guidance of such dedicated and passionate chefs this is the perfect place to do that.
4. What is your long-term goal?
I am a dreamer, and though I am not one hundred percent certain of what I want to do after this course, there are so many things that interest me, and so many different paths to choose. I am excited to explore these paths at this school so that, when the time comes, I know with certainty what my future holds.
5. In how many years do you hope to achieve this
As one of the oldest students on the course, my immediate reaction would be to want to achieve this as soon as possible. I, however, know that I would rather take my time to gain experience and achieve bigger goals later - and properly – rather than rushed, smaller goals.
6. Are you aware the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
As one of the oldest students on the course, my immediate reaction would be to want to achieve this as soon as possible. I, however, know that I would rather take my time to gain experience and achieve bigger goals later - and properly – rather than rushed, smaller goals.
7. Do you shy away from hard work
I am one of the lucky few that works well under pressure. High pressure environments, daunting as they seem, fuel and drive me to be the best I can be. I know that Chef Jackie will give us only what we can handle, and all the challenges are there as learning tools to prepare us for what's out there.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
I do not shy away from any challenge. I jump in headfirst and do my best to get the job done effectively and efficiently - with a smile on my face. I have found that there is nothing more satisfying than finishing a challenging task, knowing I did the work that needed to be done.
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.
There is no task too menial in this course. All roles and tasks are to be respected and I understand that even the smallest task is important and can make a huge difference. I believe that sometimes what's more important is the sum of all the smaller tasks rather than individual bigger tasks.
10. Are you aware that the hospitality industry requires you to work weekends and holidays while guests `play`? Comment on this.
This is a service industry, and I see it as that - a service - and I am happy to provide this service because it is something that fills me with joy and therefore I am happy to provide. There is something special about sacrificing my time to making others happy - and seeing the results on their smiling, satisfied faces makes it all worthwhile.
11. Who is your favourite international ‘foodie’?
I dislike picking a favourite, but I have to choose Chef Gordon Ramsay - however clichéd this is. I didn't have TV growing up and Chef Ramsay was the inky chef I really knew about, so I invested a lot of time watching his cooking videos on YouTube and this is where I got a lot of my knowledge and inspiration.
12. If food had a personality, what dish would be most like you and why.
I would be a stir-fry - colourful, vibrant, filled with so many different ingredients and flavours. And with a little bit of a kick.
13. Where were you born and raised.
In the Pietermaritzburg-Hilton area.
14. Apart from food what hobbies do you enjoy?
I love spending time outdoors, hiking or swimming in the ocean. I love road trips and exploring places.
15. What dish do you find least inspiring? Explain your reason.
I think two-minute noodles is the least inspiring dish. It requires no creativity and minimum effort.
16. Name four celebrities you’d like to have at your dinner table and explain why?
I would have Chef Gordon Ramsay, Chef Christina Wilson, Meryl Streep and Ben Platt. The two chefs I would like to impress. Meryl and Ben I would have there for entertainment because Meryl is my favourite actor and Ben is one of my favourite artists.