Cape Wine Tour 2020
“An article written by one of my students, Andy Bam. A must read. ”
My story begins a significant amount of years before this truly special moment. My story is about trying, and failing, trying and succeeding, and failing again, but never giving up, while giving up at the same time. It’s a difficult one to explain, because I myself am still trying to figure out how I went through three different careers to end up in this particular story right now. You’ll be happy to know that this isn’t JUST my story, but the story of many, so you don’t have to worry about any hopelessly boring details.
I guess why I’m putting this forward, is because I’ve lived quite a life, and am currently surrounded by eager people, that have yet to live theirs, and it’s taught me a few lessons which I will cover, but won’t ramble on about. What I will ramble on about, is my shared experience with these eager youths that made me question my own age, experience, sense of wonder, and appreciation for the now.
11 Months ago I quit my job at the age of 32, to pursue something that a handful of people, peers, friends and family, had been telling me to for a while: food. It was the easiest and hardest decision at the same time, because I’d built a life, but this entailed packing up and moving away for a year. Granted it’s only 500km from home, it should be a walk in the park, but not when you’re going where I thankfully got accepted to. The Midlands is a complete change from my typical Jozi scene, where nothing ever stops, and everything is a hustle, and it’s all about money money money. Now to some (many) money is a passion, but for me culinary arts is and, as stated by many outside parties, should have been my passion from the start. So I took the leap to not see friends and family for a year, I know, it doesn’t sound like a lot, but when you enter this institution, every idea you ever had about food, cooking and hard work is thrown out the window, quick-fast.
You meet fresh faced matriculants, post grad students and relative oldies like me, who want to discover the world of food in all its glory. Pfffft, good luck. This is a work you to the bone place, where you are thrown into your first function in your second week, having to deal with customers, think on your feet and ummm, cook a menu you have never seen never mind practiced before. This is your life now. Play time is over. Work is work and you need to come to the party. It was, is, and always will be scary, nerve-wrecking , but this is what gives you the edge.
Fast forward through 3 months of non-honeymoon phase, and the very unfortunate COVID pandemic renders schools and industries paralytic. But with the wonders of technology, we powered through and work continued. Coming back after 3, not very physical months to finish final practicals, without being in an industrial kitchen for so long, did make a lot of us question our abilities and reasonings to carry on, but we fought the doubt, because we knew, deep down, wine was coming... We worked hard, and we caught up on everything we needed to, and through all that, gained our right to be called a people with passion.
11 Months isn’t long in regular, linear time, but here, at Jackie Cameron School of Food and Wine, it’s a lifetime. Not of suffering, Lord no, but of a wealth of knowledge being imparted, of growth of everyone of us students, young and old, my peers getting the gist of real life, while making me feel young again. Every day throws something new, and intense, and hardcore and beautiful, which leads me to the reason for this article, and to the people that are reading it...
Taking a leap to start a journey that you know has its major ups and downs, its late nights and super early mornings, is a massive task, but has massive rewards. We embarked on a Cape Wine tour, one which many cannot say they can do on a Wednesday. It is honestly hard to describe what this country has to offer, from a food and wine perspective, until you are actually there.
It is honestly hard to describe how insane it is to meet Legends of the industry, who focused on changing the food and wine landscape, involuntarily gaining fame and many deserved accolades. To be welcomed by them, to share food and wine with them, is hard to describe when you are not in the industry, or at least trying to break into it.
It is honestly hard to hold composure when you are being seduced by the sparkling wines of the most captivating French/Belgian wine maker (yes his name is Jean-Philippe and yes he is married) only to be surprised by your own personal hero, Chef Reuben Riffel, who walks in, grabs a glass of the most deluxe MCC, and greets you like straight up family.
It is really hard to communicate the feelings you feel, when you are sharing a table with THE Chef Margot Janse, who gives you worldly advice, caution, and pure freaking love.
How do you not sound cocky when telling your mates that La Motte opened its doors for your class and your class alone. Guys, this is La Motte. We got to taste the food and the wine, and listen to Chef Eric Bulpitt’s fascinating story about going from being about the food he cooked for people, to being about the people that he cooked food for (and then getting his business card, woohoo) and checking out his kitchen, and really being immersed in his passion.
Where do I even begin when I talk about the funniest and most hard working chef (he said you could see it in his eyes. I’m merely paraphrasing) Neil Jewell?
This list can only just go on, Chef Chris Erasmus from Foliage, has the type of restaurant I would personally want to open one day, but he would dare me to dream bigger because, you know, humility.
If I had the time, and this were a badly written travel guide, I’d go on and on about every single wine farm in detail, from architecture, to technology (yes, facial recognition technology), from historical to young, 3 glass tastings to 8 glass tastings, La Motte, Grangehurst, La Bri, Delaire Graff, Waterford Estate, Kleine Zalze, Jordan, Boekenhoutskloof, Haute Cabrière and so many, many more, each one an insane experience on its own, which I would fail to describe vividly, because of the unique magical spells they all cast. Luckily this is not a travel guide, but a sharing of my experiences. Simply put, you just had to be there.
A special shout-out to the amazing Tamsin Snyman, food critic, top 50 judge and just the coolest lady in the land. Yes, the apple juice was lovely thank you for asking. I’ve never felt more welcomed and loved - also, thanks for the free advice. And books.
We got a lot of free stuff. In this economy. Imagine.
In 10 days I learned more than I have in my 32 years and 11 months of existence. What a ride, and before I thank the amazing figures behind all of this, I need to ask my peers, Keagan, Michael, Anja, Phumla, Sydney, Tatum, Nolan, Lee and Cait, to thank themselves, for getting this far, because these are the rewards. Now imagine the possibilities if, nay, WHEN we push harder, walk further, cook better... this has been a true blessing, and in the words of the Jackie Cameron 2020 Students, “This is what happens when you become a student at Jackie Cameron School of Food and Wine, and this is what happens when you know Jackie f*****g Cameron!” (Chef to us, of course).
Thank you Chef Christine Burgess for the laughs, getting us around and plainly just handling the crazy you were presented with. Massive thanks to Chef Andiswa Mqedlana for being the best compadre and coolest co-driver, making sure we were safe and well-behaved (lol), and the biggest of thank you’s to Chef Jackie for literally solidifying our dreams, and changing our lives, and showing us the future that awaits us if we just put our heads down, work with discipline, dedication and most importantly, heart.
I hope this story rings true for all people in all industries. Hard work comes with insane rewards, and there’s no path you can’t take, without asking for help, taking risks, and being true to oneself. Thank your families, thank your friends, thank your mentors, but never forget to thank yourself.
Andy Bam - Hero in the making.