Introducing Sophia Drakopoulos - Class of 2026
Sophia Drakopoulos / Photo: Kathy Pitout Photography
Meet Sophia Drakopoulos – Future Chef in the Making at Jackie Cameron School of Food & Wine
At the Jackie Cameron School of Food & Wine in Hilton, KwaZulu-Natal Midlands, we are proud to introduce Sophia Drakopoulos, a passionate and disciplined student chef with strong South African and Greek culinary influences.
Inspired by tradition, simplicity, and purpose-driven cooking, Sophia joins the Class of 2026 with a clear vision; to build her personal culinary brand and establish herself as a respected chef within the next 8–10 years.
Her journey reflects the mindset required to succeed in the professional hospitality industry: discipline, resilience, patience, and creativity.
If you're considering a career in culinary arts in South Africa, Sophia’s story offers valuable insight into what it takes to thrive in a professional kitchen.
Q&A with Student Chef Sophia Drakopoulos
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
Food has always played a role in my life. It has been a way for me to connect with people, express creativity, and show care for others. Jackie Cameron School of Food & Wine stood out to me because of its strong reputation for discipline, excellence, and producing chefs who are not only skilled but also professional and resilient. I want to be trained at a school that challenges me to become the best version of myself.
2. What are you hoping to achieve here?
I hope to build a strong foundation in classical and modern cooking techniques, develop discipline and professionalism, and gain the confidence needed to succeed in the culinary industry. I also want to grow personally by learning time management, teamwork, and resilience under pressure.
3. Explain what you are prepared to give of yourself.
I am prepared to give my full commitment, dedication, and work ethic. I am willing to push myself beyond my comfort zone, accept constructive criticism, and continuously strive to improve. I understand that success in this industry requires sacrifice, consistency, and perseverance.
4. What is your long-term goal?
My long-term goal is to establish myself as a successful and respected chef by building my brand, with the possibility of one day running my own restaurant or food-related business that reflects my creativity and values.
5. In how many years do you hope to achieve this?
I hope to achieve this within 8–10 years, allowing time to gain experience, refine my skills, and grow within the industry.
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.
Yes, I understand that pressure is part of professional kitchen life and essential for growth. I cope with pressure by staying focused, organised, and calm, especially when tasks become demanding. I see pressure as motivation rather than an obstacle and use it to push myself to perform better.
7. Do you shy away from hard work? Elaborate on your answer.
No, I do not shy away from hard work because I enjoy working hard. I understand that success in the culinary world is built on long hours, repetition, and persistence. I take pride in completing tasks properly and putting in the effort required to achieve high standards.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
I do not shy away from hard work because I enjoy working hard. I understand that success in the culinary world is built on long hours, repetition, and persistence. I take pride in completing tasks properly and putting in the effort required to achieve high standards.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, I am fully aware of this reality. I understand that hospitality is about service and commitment, and I am prepared to work when others are resting. I see this as part of choosing a career I am passionate about.
10. Who is your favourite international foodie?
My favourite international foodie is Jamie Oliver. I admire his passion for food education, his focus on fresh, honest ingredients, and the way he makes good food accessible to everyone. His enthusiasm and creativity inspire me to cook with purpose and simplicity.
11. If food had a personality what dish would be most like you - and why?
I would be most like a risotto. It requires patience, attention, and consistency to perfect, and I believe I share those qualities. When given the right time and care, I perform at my best.
12. Where were you born and raised?
I was born and raised in South Africa, but I was also strongly influenced by Greece, where my family spent a month every year while I was growing up. Being exposed to Greek culture and cuisine from a young age deepened my appreciation for simple, fresh ingredients, tradition, and the way food brings people together.
13. Apart from food, what hobbies do you enjoy?
I enjoy creative activities, spending time with family and friends, and learning new skills. I also enjoy activities that help me relax and stay focused.
14. What dish do you find least inspiring? Explain your reason.
I find overly processed fast food the least inspiring because it lacks creativity, technique, and personal expression. I am more inspired by dishes that tell a story and reflect skill and passion.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Jan Hendrik van der Westhuizen – for his ability to tell stories through food and proudly showcase South African cuisine with elegance and depth.
Jamie Oliver – for his passion for food education and his belief that good food should be accessible, honest, and shared.
Gino D’Acampo – for his bold personality, love of Italian food, and ability to bring warmth, humour, and authenticity to the table.
Jackie Cameron – for her discipline, leadership, and commitment to excellence, as well as the opportunity to learn from her experience and vision.
Why Study to Become a Chef in Hilton, KwaZulu-Natal Midlands?
Located in the scenic KwaZulu-Natal Midlands,Jackie Cameron School of Food & Wine offers students a focused, immersive culinary training environment with high-discipline culinary training in a calm yet professional environment.
Training in Hilton allows students to:
Develop professionalism and kitchen discipline
Build resilience under pressure
Learn restaurant entrepreneurship
Gain exposure to diverse South African and international culinary influences
The Midlands setting encourages focus and refinement — essential qualities for chefs who aim to build long-term, respected careers in hospitality.
What Does It Take to Become a Professional Chef?
Success in the culinary industry requires:
Patience and consistency
Ability to work under pressure
Willingness to work weekends and public holidays
Respect for hierarchy and teamwork
Dedication to continuous improvement
Emotional resilience
Sophia’s approach — comparing herself to a risotto — reflects the patience and attention to detail required to master the craft.
Frequently Asked Questions About Studying to Become a Chef
Where is Jackie Cameron School of Food & Wine located?
Jackie Cameron School of Food & Wine is located in Hilton in the KwaZulu-Natal Midlands, South Africa.
What skills are required to become a professional chef?
Becoming a professional chef requires discipline, resilience, patience, teamwork skills, and the ability to perform under pressure in a fast-paced kitchen environment.
How long does it take to establish yourself as a chef?
Establishing yourself as a respected chef typically takes several years of hands-on experience, continuous learning, and professional growth within the hospitality industry.
Ready to Begin Your Culinary Journey?
If you’re serious about becoming a professional chef and building a career in the hospitality industry, applications for the next intake are now open. Train under one of South Africa’s most respected culinary mentors and gain the confidence to lead your own kitchen. Apply today and take the first step toward culinary excellence.