Introducing Tahila Pillay - Class of 2019
1) What inspired you to enrol at Jackie Cameron School of Food & Wine?
I came to Jackie Cameron School of Food & Wine because my mom had seen it and urged me to visit. I was just doing what my mom had suggested until I walked into the front doors. It was that moment, in 2017, that I knew this was where I wanted to grow my passion for food. The level of skill and the awesome vibe here was like no other school I had come across in South Africa.
2) What are you hoping to achieve there?
My goal at Jackie Cameron School of Food & Wine is to learn as much as I can from Chef Jackie, to feed my enthusiasm for food and grow my skills, simultaneously.
3) What do you hope to give of yourself?
I hope to give the best that I possibly can to improve myself as a person, as well as a chef.
4) What is your long-term goal?
My long-term goal is to open my own dessertery/bakery so that I can express my creativity and personality through the pastries I create.
5) In how many years do you hope to achieve this?
I hope to achieve this within the next 15 years, after spending time in the industry and learning as much as I can.
6) Who is your favourite international “foodie”?
My favourite foodie is Chef Christina Tosi.
7) If food had a personality, which dish would be most like you – and why?
The food most like me would be a traditional French macaron with a chilli chocolate ganache filling. This is because the appearance is what you would expect of a macaron, but the flavour is a surprise.
8) Where were you born and raised?
I was born and raised in Pietermaritzburg, South Africa.
8) Apart from food what hobbies do you enjoy?
I enjoy art, specifically oil painting and portraits. Most days I enjoy exercising, as well as playing video games in my free time.
9) What dish do you find least inspiring and why?
The dish I'm least inspired by would be scrambled eggs because there is so much more that could be done with those same eggs in order to create an amazing dish.