Introducing Sarah Le Roux - Class of 2023

Sarah Le Roux

1. What inspired you to enroll at Jackie Cameron School of Food & Wine?

I felt the whole course - the setup, the length, number of students, everything - was a perfect fit for my personality. I don’t think I would have enjoyed going to an overly large school, with fewer experience hours, and less or lack of that one-on-one attention we get with Chef Jackie and our other instructors. The fact that it is the top chef school in the country was definitely a deciding factor. Not only that, but I see Chef as significant inspiration. I am so excited for what is still to come.

2. What are you hoping to achieve here?

I am aiming to achieve absolutely nothing but the best; no matter what section of the course, or what task. I am here to learn and grow as much as I can. I am ready and waiting like a sponge.

3. Explain what you are prepared to give of yourself

Over a thousand percent, nothing less; I am committed and willing to go the extra mile. Even on the days where I will feel like trash from chemotherapy, etc. I won’t let that stop me from producing and performing at my best.

4. What is your long-term goal?

My goal is to create an empire of restaurants, bakeries and businesses that are known world-wide for excellence and the wonderful experience every guest receives. This, hopefully, will lead to becoming the first female in SA with Michelin stars. I would then like to create a self-sustaining smallholding/farm, where I can ignite a passion and excitement within others to live sustainably, taking good care of God’s beautiful creation.

5. In how many years do you hope to achieve this

10, at the most 15 years! I realise that it involves a lot of work and pressure, however I am game and ready. If God has other plans for me then my schedule will change, but for now, that is my due date.

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.

Yes, I am fully aware and am actually grateful that there is and will be that level of pressure. I enjoy pressure, and often I tend to perform really well under it so, hopefully, I can keep that up! If not, I will take a deep breath and jump back in.

7. Do you shy away from hard work

No, definitely not! Hard work is that really small stepping stone to your dreams and aspirations; and those stepping stones make the journey and destination so much more worth it. One can learn so much from a hard day at work, without hard work success has no meaning.

8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.

Absolutely. Something as simple as cleaning a window or bathroom, for instance, can provide a teaching lesson on humility, teamwork and so on. Even if the task is not intended to teach me something, there will still be a lesson I can take away from that said task. I also feel it is important, no matter where you rank in life, to play the servant. Humility is such an important and beautiful character to possess.

9. Are you aware that the hospitality industry requires you to work weekends and holidays while guests `play`? Comment on this.

Yes, I am aware that holidays and weekends will be some of the busiest times, because that is when everyone wants to go out, eat and socialise. However, this does not faze me, as I shall have holidays while everyone else is working. And if you love what you do, you won’t work a day in your life!

10. Who is your favourite international ‘foodie’?

This is a difficult one because I draw inspiration from a few people, one being the lovely Esther Choi, then of course Gordon Ramsay, Jamie Oliver, Jock Zonfrillo and I absolutely love watching Gennaro Contaldo.

11. If food had a personality, what dish would be most like you and why.

Perhaps a chilli chocolate ice cream. I love spicey foods and ice cream. I also asked my family what they think of the question, and they all mentioned something spicey. Ha, ha! Biltong would be my second choice.

12. Where were you born and raised.
Born and raised in Pietermaritzburg, South Africa; PMB holds a special place in my heart, however I am now ready to spread my wings.

13. Apart from food what hobbies do you enjoy?
Anything outdoors. I love swimming, hiking, gardening, motorbiking. And on the indoor side of things, I enjoy sewing my own clothes, reading, watching movies, researching, or creating something with my dad in the garage. I enjoy a lot of things, something as simple as reorganising my room I enjoy. That sounds quite sad, but it is true!

14. What dish do you find least inspiring? Explain your reason.

No dish is uninspiring to me. Something as bland as butter and toast, can be elevated, with a great bread choice, homemade butter etc. No ingredient, in my opinion, is unworthy of respect or attention - even ingredients I dislike.

15. Name four celebrities you’d like to have at your dinner table and explain why?

Oh gosh, this is also a hard one, as so many amazing people have impacted and influenced my life. The four celebrities I would love to have at my dinner table, are Bethany Hamilton, Corrie Ten Boom, Hudson Taylor, and Billy Graham. For me, these four people are so inspirational, how they live or lived their lives; and I feel spending even just a short meal with them, I could learn so much. Dinner for me is a special time with the people you care about.

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