Introducing Arnie Muller - Class of 2017
Arnie Muller
“Two weeks into Jackie Cameron School of Food & Wine’s second intake of aspiring young chefs, I had a potential student requesting enrolment documents. After much deliberation, I realised that it would be too much to expect anyone to catch up on all that we had covered. ”
The team has bonded exceptionally well and I was astonished when I reflected on all they had achieved to date. In my opinion the first few weeks, when ground rules are set and personalities identified, are of utmost importance. This new group has a nurturing manner and they are enjoying the interaction in their new ‘chef family’. But don’t get me wrong there is a strong competitive spirit too - but within themselves. Each one is continually pushing to do, and to be, better.
In my attempt to introduce you to these creative and diligent young people, I will be sharing their favourite recipes, over the next few months.
Arnie Muller
Sheba Sauce
Arnie Muller, of Orkney in North West Province, contacted me two years ago, after the school’s first media release was published, and it was my good friend and perfect gentleman Reuben Riffle who recommended he enroll. Arnie is sharing his family’s Sheba Sauce recipe which is a delicious tomato-based relish. It has been a favourite for as long as he can remember, and can be served with meat or eggs or even as a tantalising spread on a sandwich. Arnie believed it was invented by his gran or his mother, but he later learned that it was begged off a family friend who could not - or would not - disclose its origin. When in high school Arnie bottled the sauce in baby-food jars and sold it for R2 per bottle as part of an entrepreneurial project. Long after the drive had ended this Sheba Sauce was requested by loyal and faithful customers. “When invited to friends for a meal we always took a bottle of sauce as a hostess gift,” says Arnie adding that the family strongly suspects that was the main reason they were invited.
- What inspired you to enrol at Jackie Cameron School of Food & Wine?
With the help of Reuben Riffel, it was Chef Jackie Cameron who inspired me. It’s the way they prepare dishes and cook food. They are both amazing people. - What are you hoping to achieve there?
To improve my knowledge, skills and passion and to be the next top student at Jackie Cameron School of Food & Wine. - What do you hope to give of yourself?
The chance to be the best chef in South Africa – and the opportunity to receive my own Michelin Star. - What is your long-term goal?
To be South Africa’s first three-star Michelin chef. - In how many years do you hope to achieve this?
Somewhere between five and ten. - Who is your favourite international “foodie”?
Jamie Oliver and Gordon Ramsay. - If food had a personality, which dish would be most like you – and why?
Butter and vinegar chicken salad. Butter is my sweet side; vinegar is my sour side and chicken is my favourite meat. - Where were you born and raised?
Born in Potchefstroom and raised all over South Africa. - Apart from food what hobbies do you enjoy?
Gaming; exercise. - What dish do you find least inspiring and why?
Meat balls.
Enjoy trying this recipe and please keep up to date with the students’ progress. Here is to each of them reaching greater heights than they ever thought possible.
Find out more about my women’s chef range here - men’s to come shortly. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron. They 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 - email for enquires at admin@jackiecameron.co.za. Find me on Facebook – Jackie Cameron Cooks at Home, Twitter - @jackie_cameron and Instagram: jackiecameronincolour
Food assistant and recipe developer: Arnie Muller, Rebecca Bourhill and Connor Benn
All Photos taken by:
Kate Martens Photography
Contact details:
Cell Phone: 0828798328
Website: www.katemartens.co.za
Twitter: @kate_martens