Introducing Callum Pollard - Class of 2024
Callum Pollard / Photo: Kathy Pitout Photography
Q&A WITH Callum Pollard
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I took Consumer Studies as an 8th subject in high school. I enjoyed the practical aspect that Consumer Studies had to offer. I decided that I would like to further develop my limited cookery skills and techniques. I knew about the good reputation of Jackie Cameron School of Food & Wine and thought that it would be a fantastic opportunity.
2. What are you hoping to achieve here?
I hope to increase my cooking knowledge and my ability to work hard - and learn discipline and endurance. I will use the knowledge, skills and techniques that I obtain to further my studies with a business degree. I believe that having a skill set obtained at Jackie Cameron School of Food & Wine will enable me to have a competitive advantage.
3. Explain what you are prepared to give of yourself?
I am prepared to give up a lot of time and to give 110% effort. I know that the course will be demanding and that I am going to have to show grit and determination.
4. What is your long-term goal?
I plan to complete the 18-month course, get work experience, and then go to university where I hope to get a degree in consumer marketing/business. I am planning to use this, and my knowledge and skill set from Chef Jackie to develop my own business (entrepreneurship) and develop products or services that appeal to the public.
5. In how many years do you hope to achieve this?
7-10 years.
6. Are you aware that the pressure you'll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
I am aware of this and am willing to work under pressure to complete the course. I should be able to work under intense pressure for a good long while but if I find that the pressure is too much to bear, I may take a brief breather just to compose myself and then I will be back to work. Having just finished school I think this will be a good learning experience for me and I know that I will have to push myself to my limits. There will be tough days, but it will be worth it in the end.
7. Do you shy away from hard work? Elaborate on your answer.
I will work as hard as I possibly can, but I do find that I get tired after long periods of being active, especially when standing for long hours, but if I am doing something to keep my mind off my tired body, I will be fine. I will do everything that chef asks of me. I am thorough when working but may be a bit slow.
8. Are you willing to perform all tasks assigned to you? Give the reason for your answer.
Yes, I will do everything assigned to me. I trust in Chef Jackie’s process and I have been told of the excellent results her school produces. I know I have a lot to learn and by following the rules and the process I hope to be able to make myself and Chef proud.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guest play? Comment on this.
I understand the hospitality side of the school and am willing to work on all days that require me to do so, provided there are a few break days every so often for recuperation. The industry involves serving people and the fulfilment of a job well done will be seeing our guests enjoy the hard work that we have put into allowing them to “play” while we cater to their desires. I understand that it will be hard work and I am willing to learn this.
10. Who is your favourite international 'foodie’?
It may be a cliché, but I enjoy Gordon Ramsay. I enjoy the energy he brings to the kitchen. His food is generally easy to produce and he has an eye for quality. I find most of his cookery shows very entertaining.
11. If food had a personality, what dish would be most like you - and why?
Probably an Irish stew because it is a comforting, homely dish that is deeper than expected. It has depth even though it is quite a basic dish and I believe I have depth of character when you get to know me.
12. Where were you born and raised?
I was born in Pietermaritzburg, and I was raised in Hilton.
13. Apart from food what hobbies do you enjoy?
I love drawing, watching TV, reading, gaming, listening to music, swimming, and shopping.
14. What dish do you find least inspiring? Explain reason.
Macaroni and cheese. I have always disliked the dish - I find it unappealing, It boring and I guess I am not crazy about the texture. I do eat my gran’s mac and cheese because she adds loads of garlic which enhances the appeal.
15. Name four celebrities you'd like to have at your dinner table? Explain why.
Nicolas Cage - he is very eccentric, and I think I would be very entertained just talking with him.
George R. R. Martin - he is one of my favourite authors and I would love to discuss his work with him.
Ice Cube - I enjoy his music and I think he would have a few interesting stories to tell.
Adam Sandler - he, apparently, is a nice person despite his celebrity status and I enjoy his comedy movies.