Introducing Jamie-Lee Kaschula - Class of 2023
Jamie-Lee Kaschula / Photo: Kathy Pitout Photography
Jamie-Lee Kaschula
1. What inspired you to enroll at Jackie Cameron School of Food & Wine?
I grew up loving the kitchen and enjoyed watching people’s reactions when eating my food. Every time we drove past the school said to my family that I wanted to go ‘there’ after high school – and that was when I was in junior school. I did a short baking course in Grade 7 with Chef Jackie and that also inspired me - and showed me that I wanted to pursue a career in the culinary industry.
2. What are you hoping to achieve here?
To learn as much as I can from Chef Jackie in order to improve my skills and grow within the food industry.
3. Explain what you are prepared to give of yourself?
Everything and more. I will do anything that is expected of me wholeheartedly. With things I don’t know I will just work harder.
4. What is your long-term goal?
To understand everything and learn everything I can in order to thrive in my future with food. I aim to be great, and even better than that, in the jobs given to me.
5. In how many years do you hope to achieve this?
I hope to have a successful career in about five years time, however I do believe I will never stop learning new things.
6. Are you aware the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
I cope well with pressure and understand that this course will not be easy. I am willing to give of myself in order to learn and be better than I was the day before.
7. Do you shy away from hard work?
No, I do not. I am excited to get busy and get going. I aim to give 110% effort in all aspects of the course.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes, I am willing to happily perform all tasks because they all count towards learning more about the industry. I will learn from it and I understand that everything done in the course counts toward the end goal.
9. Are you aware that the hospitality industry requires you to work weekends and holidays while guests `play`? Comment on this.
I understand that I won’t have many free weekends and holidays. Anything worth having is not easy, otherwise everybody would do it. It requires some sort of sacrifice. I chose this career, and I am willing to be busier in order to become better at my skill.
10. Who is your favourite international ‘foodie’?
11. If food had a personality, what dish would be most like you and why?
A warm curry on a cold day. When I eat curry, I feel happy inside because it is delicious and warm and filling. Similarly, I feel as though I have a way of cheering people up with my goofiness on days that are blue and miserable. I have a loving nature and I like to think I am a soft and kind person who, like curry, can fill people up with love.
12. Where were you born and raised?
Born in Northern Ireland and raised in Zimbabwe.
13. Apart from food what hobbies do you enjoy?
I play the violin (I love music and the emotion behind it). I enjoy hockey and I love escaping this world and finding myself in a new one through reading.
14. What dish do you find least inspiring? Explain your reason.
I am not a fan of mashed potatoes, why have bland soft potatoes when you can put them in the oven and eat them crispy.
15. Name four celebrities you’d like to have at your dinner table and explain why?
Gordon Ramsay: the most hilarious guy out there!
Sandra Bullock: my favourite actress (LOVE, LOVE, LOVE HER)
Channing Tatum: the hottest man alive
Jamie Simmonds: (formerly Greene): an inspiring athlete.