Q&A with Annie Morrick
“Q&A with past student of Jackie Cameron School of Food & Wine, Annie Morrick.”
Name the most important lesson you learnt at Jackie Cameron School of Food & Wine.
The most important things I learnt at the school were perseverance and humility. No matter what task is before you, the real challenge is your mindset. You need to believe that you have the ability to do it, to persevere, and that’s when you will be able to accomplish what you’ve set out to do. It’s mind over matter. That said, things don’t always turn out the way you may have hoped, and you need to take responsibility when they go wrong - owning your mistakes so that you can learn from them. And be humble.
How has that lesson changed your life and your attitude, to date?
I believe that this has improved my determination, and my outlook on what I believe I am capable of.
How would you describe Chef Jackie Cameron?
Chef Jackie is passionate and determined. She has an incredible work ethic and strives for excellence in every aspect, including how she runs the school and in the way she guides us in this industry.
How would you describe yourself before attending Jackie Cameron School of Food & Wine?
Passionate about my love of food - and determined - but I lacked confidence in my abilities.
How would you describe yourself after attending Jackie Cameron School of Food & Wine?
Chef Jackie saw something in me that I didn’t see in myself. She helped me realise my true potential. My confidence grew immensely and, as I learnt the skills that I needed, my love of food grew.
Was Chef Jackie ever too hard on you?
At times it felt as though Chef was being very hard on us but she was, in fact, giving us the necessary skills to prepare us for this incredibly tough industry and providing us with the tools we need to stay afloat. Chef always had our best interests at heart. We got to know Chef Jackie very well and she got to know us just as well. She genuinely does want us to succeed.
Did you ever consider her behavior unreasonable?
No, I did not.
Was there ever a moment when you questioned being a student at Jackie Cameron School of Food & Wine?
There was one point during my time at the school that I seriously considered whether this place and the industry was really for me. It was during the Hilton Arts Festival. Between the terrible weather, lack of sleep, the never-ending need for more pies – and the Lupus flare up (which was as the worst I had ever experienced), I was not sure if it was going to be something I could manage.
If so, please share the reason/reasons you didn’t give up.
I remember getting back to the school that night, with Tahila Pillay, while everyone else was still at the festival. Tahila was in the same boat as I was in. Both of us were trying to figure out how we were going to accomplish in one night what had taken us four days to do the week before. We walked into the kitchen looked at each other, gave each other a hug and just completely broke down. Soon after, Chef and everyone else arrived from the festival and, despite everyone being exhausted, they all jumped in to help. Everyone was doing something, including Chef – who was the only one whose fingers could manage to shred the hot chicken. I remember Ben standing in awe. He said we looked like a well-oiled machine. That night was, probably, my biggest turning point of the whole year. Alone, everything felt as though it would cave in, but it didn’t because we worked together. And I haven’t questioned my career choice since.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Yes, I would definitely recommend it.
Would you recommend the hospitality industry as a career?
This industry is a difficult one and has its challenges, but if you are passionate, and you love what you do, then it can be an extremely rewarding career.
What advice would you give to a person wanting to pursue a career in the hospitality industry?
You have to want to succeed. The only way to get somewhere is to work hard for it. Never stop trying to better yourself, keep learning and evolving. Loving food is good if it’s a job - but you need to be passionate for it to be your career.
What would you consider the most tiresome element of the hospitality industry?
I think something quite draining in this industry is if you are surrounded by people who have negative energies. Their negative attitude and outlook can really dampen your motivation if you let it. The hours are tough but a good night’s sleep - and some food - can renew your physical energy. The real challenge is renewing your emotional energy.
How do you work around that element to turn your negative mindset into a positive attitude?
It’s important not to let others’ negative outlook sway you. Stay dedicated to your goal and allow yourself a break to recharge. When you have an off day take it, and do things and be around people who bring you peace and happiness.
What do you enjoy most about the hospitality industry?
It really is such a small industry, and you spend so much time with the people you work with that they become ‘family’. You are around people who are just as passionate about food as you are.
What attributes – do you think – helped Chef Jackie fulfil her dream of opening Jackie Cameron School of Food & Wine?
Commitment and determination. Opening her school was not an easy process and there were many times she could have said, “this all just too much”, but she set her mind to it and didn’t give up.
What, in your opinion, is success?
Success is a very personal thing, and it means something different to everyone. To me, being successful means that I have fulfilled my dream. I’ve done my best and I’m proud of what I have accomplished. Success doesn’t have a specific timeline – you will only succeed if you put in the effort.