WO'GOA AFRICA June-July 2015

138 139

JACKIE CAMERON - SOUTH AFRICA

Owner of Jackie Cameron School of Food and Wine, Jackie Cameron has accomplished what most chefs can only dream about. Her commitment, passion, hard work and drive to reach her goals and to accomplish her missions and due to those fundamental standards, it is safe to say that she is one of the best female chefs in South Africa.

Jackie graduated from the Christina Martin School of Food and Wine in 2001 and started off at Mount Grace Country House & Spa. Later in 2002 she was appointed as head chef at the 5-star Hartford House restaurant where she was reaping the awards of the commitment to her career. Achieving Top 10 status four times and ranked number five restaurant in the South Africa in 2013.

In May 2013, Jackie released her cookbook Jackie Cooks at Home, which was a bestseller with being the second highest cookbook sold in the country as voted by Exclusive Books. Jackie Cooks at Home then went on to win the Best Woman Chef Book in South Africa as voted by the Gourmand World Cookbook Awards.

2013 had much in store for Jackie, winning the 2013 Inspirational Award in the Top 100 SA Short List Wine List as well as a Diamond Award for its 2012 and 2013 wine list, as recognized by Diners Club International.

Besides releasing her very own fashionable JC Chefs Clothing Range, Jackie has also made appearances as a celebrity chef on Master Chef South Africa, Top Billing and The Ultimate Braai Master with Justin Bonello. Jackie has been part of the Real Food Movement, Chane des Rtisseurs, and is on the KwaZulu-Natal committee for the South Africa Chefs Association.

Jackie Cameron

WOGOA AFRICA

140 141

WOGOA AFRICA

Jackie speaks with Jaco Grov, editor of WOGOA AFRICA

WOGOA: Take us to the beginning, what inspired you to pursue cooking professionally?

Jackie Cameron: I grew up in a family where by everything happened around the kitchen/dining room table. It was a very natural process when deciding what to do after school. My grandfather had his own Butchery in Pietermaritzburg, KZN, and both my grandmothers came from a farming-family background; eating from the land was key. My mother also enjoys cooking and entertaining friends and family.

WOGOA: Being a renowned chef yourself, who did you look up to as a role model and how did he/she inspire you?

Jackie Cameron: More than looking up at one individual chef or person I have looked, studied, worked with and eaten with some fantastic people over the years. This has all contributed to who I am today and what I want to achieve in life. I am mostly inspired by my parents and how hard they have worked to give my sister and I all that we want. Because of their hard work and dedication they have opened many doors for me. I will never be able to thank them in words for everything. They are the people I strive to impress and never want to let down.

JACKIE CAMERON - SOUTH AFRICA

Granadilla, Chocolate Almond Dragees and whipped Mead with Hint a of gold

142 143

WOGOA AFRICA

WOGOA: At a very young age, you started to work at Hartford House at Summerhill Stud. How did you get the position as head chef there and please tell us about the experience working at such a glamorous venue.

Jackie Cameron: Hartford will always be a beautiful spot. Yes, I was young but then the team was also very young, in amount of years of experience, when I started there. The most remarkable things was how we all grew and learnt together. I had free range to do what I liked so my growth was molded by all that I wanted to achieve. Every year6 months, I put aims and goals in front of myself and my team of which once had been spoken about had to be achieved. Leading by example is the only way to do something and through many years of hard work and long hours I got my team to understand exactly what my mission was. A team needs every individual person to see the dream to be able to achieve anything. My staff/team made me get out of bed every day and bounce into work. There is nothing in the world that can compare to the growth and development of another human being and working with my lady-cooks made me concrete my need to get into teaching and training.

JACKIE CAMERON - SOUTH AFRICA

Corden Bleu crispy Midlands Chicken Roll Butter Bean Puree, Gourmet Greek Yoghurt, Garlic Chips and Garden-picked Lavender Flowers

144 145

WOGOA AFRICAJACKIE CAMERON - SOUTH AFRICA

Consomme Ice Bowl with Springbok Carpaccio, Swissland Goats Cheese Crme, Romesco Olives, Caversham Quail Egg and hot Mielie Soup

Wayfarer Trout and braaied Potato Salad with fresh Fennel, Lavender and spoonfuls of Caviar

Wonderbag cooked Wild Boar and Bone MarrowWith crispy Esposito Parma Ham, Gourmet Greek Yoghurt,

Guinea Fowl Puree and Breast

146 147

WOGOA: How do you go about designing your menus and also picking the wines for your award winning wine lists?

Jackie Cameron: Everything to me is about relationships and never forgetting where one comes from. I have been invited and cooked overseas about 30 times over the years. After having eaten in the top restaurant in the world I realized to set myself apart from any other restaurant in the country in the world I had to make my food to another level to truly celebrate local heritage. I always celebrate local flavors and ingredients together with the point of getting to know native cuisines. Im busy studying Indian cuisine and trying to work with as many Indians as possible so to learn first-hand. Im always in the process of spending time with a sangorma. I have a desperate need to know as much as possible. My wine list took me initially forever to compile because I was so pedantic in the fact to showcase the stories behind each of the wines and the wine makersI deeply believe people need to know the stories and why these wines are special. There are so many wines out there but what makes this wine more special to the next. My food and wine pairings are unique and precise for the individual dish. Sometimes I can go through 10 bottles of wine before I get to the wine I feel is best. I look at a wine to compliment the food the wine must take the dish to the next level. It does become a problem because I get to the point that I cant eat the specific dish without the specific wine it completes the dish.

WOGOA: At your time at The Hartford House, were there any celebrities visiting and did you ever cook for them?

Jackie Cameron: Celebrities dont interest me (in the sense of the word) to be honestpeople who have worked extremely hard for what they have achieved is what interests me. I am in awe when around people who are achieving greatness in their life and making a difference to others in and around them.

WOGOA: You have been a celebrity chef yourself on some South African cooking shows like Ultimate Braai Master and MasterChef South Africa. Tell us about the experience and the pressure of how it is cooking and appearing on television.

Jackie Cameron: Anything that is outside of ones day-to-day normal happenings is considered pressurized. I thrive on putting myself in different situations that tests everything within me. I have realized that most of the issues I truly stress about is time only wasted. I am who I am. I never try and be someone else when Im on TV. You either like me or you dont I am real to what I believe in so going onto TV is not difficult for me. I do battle though with repeating word for word sentences that I am told to say I much prefer conversation rolling off the tongue in more of a natural way.

WOGOA AFRICAJACKIE CAMERON - SOUTH AFRICA

Amadumbi Artisan Bread with Umlaza fermented Cabbage, Izaqheqhe, Health Bread, Beer Steamed

Mielie Bread and Beer Homemade Butter with Sacred Baleni-Soutini

148 149

WOGOA AFRICA

WOGOA: You are now the proud owner of your very own School of wine and food. What inspired you to have your own school and what training do you offer at the Jackie Cameron School of Wine and Food?

Jackie Cameron: This is something I have known I want to do for years now. I find different personalities and characters interesting. I love getting to know and manage people to get the best out of them. I mostly see more potential in other human beings then what they see of themselves. I offer an international (City & Guilds) accredited course both the Diploma in Food Prep and a Diploma in Patisserie. We host the only chef course in the country that offers the WSET (Wine Spirit Education Trust) level 2 wine course. The learners do a level 2 First Aid course, fire training. My school is aligned with Nelson Mandela Business College for stress management courses. A four day bread baking course. A 16 part French appreciation course. An intense cake icing course. Much time is spent with suppliers and growing their own. The list goes on

WOGOA: What is the next challenge or project for Jackie Cameron?

Jackie Cameron: Every day is a challenge and a new project for me. But the next great deadline is getting my next recipes book in on time.

WOGOA: Who is Jackie Cameron when she is not cooking and teaching? Any other hobbies?

Jackie Cameron: Im always working and I am not joking when I say I work flat-out from 5pm to 12pm every day. There is much on the cards but I do try and make time for friends and family. And when I am in my friends and family company I try to be as relaxed as possible.

WOGOA: What is your personal favorite wine and why?

Jackie Cameron: I could never pin-point one wine as I have so many that are favorites for different reasons; depending on my mood/the outside weather or play a part.

WOGOA: Having a successful career as an international chef, what advice do you have for an aspiring chef?

Jackie Cameron: Put your head down and work, never complainthat is just embarrassing. You have to work harder, faster, smarter and longer than the next to get ahead.

JACKIE CAMERON - SOUTH AFRICA

Jackie preparing to roll a chicken breasts with gorgonzola cream