Stir Fry with Dylan Pretorius-Spires
“Pietermaritzburg born and raised, Dylan Pretorius-Spires, is my next introduction. He attended Clarendon Primary School, then Maritzburg College, and is a credit to both institutions. Polite and respectful, Dylan enjoys the outdoors and fails to miss his daily gym workout. ”
Over the past three years Dylan Pretorius-Spires has spent time at Jackie Cameron School of Food & Wine to familiarise himself with the campus and the curriculum. Back then he was quiet and shy – definitely not the Dylan I know today… I encourage anyone considering a career in the culinary industry to do this, because it provides insight into what is expected of a student here.
Dylan explains that this school is unlike the school environment we are all familiar with – where lessons are set for a period of time.
“We have days when we work long hours and some when they are short,” he clarifies. “I am really enjoying being here because it is allowing me to improve my cooking skills and my knowledge of food. I came across the school when I was doing a project on my future career. During the following school holiday, I requested visiting the campus and was met with a positive response. From the moment I met the students and saw how they interacted with each other and the way things ran in the kitchen I knew this was where I wanted to be. I am enjoying the course and I look forward to witnessing the way in which I, and the group I’m in, develop.”
It’s heart-warming to be a part of Dylan’s growth and advancement because he is responsive to working on himself and keen to improve his culinary skills. Dylan absorbs every word, looks within and works on himself. For a teacher, it’s encouraging to see a student seize help and guidance and then overcome a hurdle. Once enlightened, they can use the information in any way they choose.
Dylan, an ambitious, aspiring chef chooses to share his take on a stir-fry with you.
“I came up with this recipe during the first Covid-19 lockdown,” he says. “It was my night to cook, and with little in the fridge I had to come up with something edible. Worried none of my ingredients would work together I just kept cooking, and that ‘recipe’ has become a family favourite. With a few adjustments, I believe I have been able to come up with an extremely flavourful dish.”
And it is too… It’s always thrilling to make a tasty ‘something’ out of ‘nothing’. Usually, when this happens, I can’t remember what I did, so thanks to Dylan for documenting his recipe – and for sharing it. Please send us your comments. The students and I welcome your remarks.
Explore www.jackiecameron.co.za to find out more about my Women’s and Men’s Chef Clothing Range. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron – the books highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: jackie@jackiecameron.co.za.
Jackie Cameron - owner of Jackie Cameron School of Food & Wine in Hilton, KZN - for enquires email admin@jackiecameron.co.za.
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Food assistant and recipe developer: Dylan Pretorius-Spires
All photos by Kathy Pitout Photography