Q&A with Cara Conway
“Q&A with past student of Jackie Cameron School of Food & Wine, Cara Conway.”
Name the most important thing you were taught at Jackie Cameron School of Food & Wine.
Reciprocate and create relationships, it’s a small industry, contacts are key.
How did Jackie Cameron's teachings change your life?
They helped create a good platform and foundation for me to develop my career. It provided opportunities, post my studies, from which I gained invaluable experience.
How would you describe Jackie Cameron?
Persistent, ambitious, hard working with sheer determination - and highly motivated. I remember my interview when applying. I think I was her first one. The school was still under construction with quite a bit still to finish, yet you had the ball rolling, adamant that everything would fall into place at the right time - and it did.
How would you describe yourself before and after Jackie Cameron's teachings?
Beforehand I had a lot to learn and I still have plenty to learn! But it put me in good stead for my future, a few more steps in the right direction. Aside from knowledge, I gained experience which collectively helped instil more confidence.
Was Jackie Cameron too hard on you?
Certainly not, you were fair.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Absolutely. Chef Jackie’s journey with food started long before her school opened. She spent years working and building her reputation in the industry, becoming a highly acclaimed chef, who then progressed to opening her own food and wine school where she continues to educate aspiring chefs. Her background provides a different approach to teaching, its hands-on and pro-active, preparing you in the best possible way for the industry.
Would you recommend the hospitality industry as a career?
It’s not for everyone, however, it’s hugely satisfying for those who thrive off pressure, have a keen interest in food, and enjoy the heated rush and hype of a kitchen. With that being said there are cooler avenues in pastry where patience is a virtue.
What attributes – do you think - made Jackie Cameron successful?
Hard work and being confident in what you do. Adamant in not letting others get in the way of your goals and objectives, regardless of how challenging it may sometimes get. Last but not least dedication with just the right attitude.
In your opinion, is success worthwhile?
Yes - and with that being said everyone has their own idea of what success is. It’s a personal thing because everyone has their own objectives that they need to fulfil to meet their ultimate goals. The sense of accomplishment once you’ve achieved them, along with the way you’ll find you’re constantly growing and bettering yourself, is what makes it worthwhile.