Introducing Conor Rogers - Class of 2024
Conor Rogers / Photo: Kathy Pitout Photography
Q&A WITH CONOR ROGERS
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
From a young age I’ve had a passion for cooking. After school, went to university and realised it wasn’t for me. I thought about what I was passionate about and what I could see myself doing for the rest of my life and my options were working with the ocean, which I’ve been doing for the last year, and working as a chef which I’m training to do now.
2. What are you hoping to achieve here?
I’m hoping to work to become the most skilled chef that I can possibly be while having fun.
3. Explain what you are prepared to give of yourself?
I’m willing to give my full effort to all tasks I’m given because I understand everything that I will be doing here will help me with what I want to achieve in the cheffing world.
4. What is your long-term goal?
First is to work on the yachts because that will give me the opportunity to work on the ocean and carry on with my scuba diving while also making good money. After that to move back to South Africa and open my own small spot somewhere on the coast.
5. In how many years do you hope to achieve this?
I plan to work on the yachts for 5-10 years and then move back to South Africa.
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.
Yes, I fully understand that, and I believe I work better under pressure because I’ve worked in situations under pressure before - and I that is when I’ve thrived.
7. Do you shy away from hard work? Elaborate on your answer.
No, I do not - if anything, I enjoy a challenge and testing myself in difficult situations.
8. Are you willing to perform all tasks assigned to you? Give the reason for your answer.
Yes, I am willing because I understand that these tasks will help me as I move forward.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guest play? Comment on this.
Yes. I understand this and from experience with my last job as a scuba instructor, I worked and dived every single day without breaks so I know I can deal with it.
10. Who is your favourite international 'foodie?
Guy Fieri from ‘Diners, Drive-ins and Dives’ and ‘Guy’s Grocery Games’.
11. If food had a personality, what dish would be most like you - and why?
A salami sandwich with lettuce, tomato, gherkins, cheddar, cream cheese and hot English mustard because there are lots of different things to know about me, and everyone loves a good sandwich.
12. Where were you born and raised?
I was born and raised in the KwaZulu-Natal Midlands - with my dad in Karkloof and my mom in Rosetta.
13. Apart from food what hobbies do you enjoy?
Anything to do with the ocean, scuba diving, free diving, spear fishing and surfing are the main ones.
14. What dish do you find least inspiring? Explain reason.
Anything to do with cucumbers because I can find nothing inspiring about a cucumber.
15. Name four celebrities you'd like to have at your dinner table? Explain why.
Bob Marley, Ozzy Osbourne, Siya Kolisi and Jim Carrey.