Introducing Jade Busse - Class of 2021
Jade Busse / Photo: Kathy Pitout Photography
Jade Busse
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I have always had a passion for food (baking in particular) because it makes me feel happy and I forget any stress I may be facing. Food has always had a way of allowing me to ‘be me’ and to express my creative side. Social media exposed me to Jackie Cameron School of Food and Wine, and I was driven to apply because I have admired Chef for a number of years.
2. What is your reason for choosing a career in the culinary industry?
To experiment with different types of foods, explore different cuisines and expand my knowledge about food. I also want to use my creative side to produce dishes that I will be proud to present to my family and friends - and for them to enjoy the visuals as well as the flavours.
3. What are you hoping to achieve here?
I am hoping to expand my knowledge of the different areas of the industry and to widen my understanding of different types of food.
4. Explain what you are prepared to give of yourself.
I am prepared to give my all to the tasks that need to be done and give everything I have at all times to achieve my end goal at.
5. What is your long-term goal?
To open a bakery. This has been my dream for many years. Prior to this I would like to work in different bakeries and restaurants to learn, and to get a better understanding of the industry.
6. In how many years do you hope to achieve this?
I hope to achieve my goal in 8-10 years.
7. 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 am aware of this. I consider that I have the ability to cope with the pressure because when I put my mind to something, I am motivated to achieve my end goal.
8. Do you shy away from hard work? Elaborate on your answer.
No, I don’t. The harder the work, the more motivated I am to achieve the goals I have set myself. This, I’m sure, will give me more confidence in the industry.
9. Are you willing to perform all tasks related to the course – even if you consider the task menial? Give the reason for your answer.
Yes, because no matter the task it is all about learning and trying new things and pushing myself to be my best at everything I do.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, I’m aware of the long hours. Although I’ll have to work weekends and holidays it will be worth it to see guests enjoying their time and delicious food.
11. Who is your favourite international ‘foodie’?
Adriano Zumbo
12. If food had a personality, what dish would be most like you – and why?
I would be a Mille Feuille (“milly filly”). The reason is that I am blonde, and I have lots of layers. When you get to know me well, you will get to know all the layers of my personality and the different dimensions of it. There’s lots to get to know.
13. Where were you born and raised?
I was born and raised in Umtentweni on the KwaZulu-Natal South Coast. When I was 11 years old, we moved to Durban.
14. Apart from food what hobbies do you enjoy?
I enjoy playing social tennis in my free time and open water swimming (I swim the Midmar Mile every year).
15. What dish do find least inspiring? Explain the reason.
Cottage Pie. I don’t enjoy the sloppy mince smeared with mashed potato because there is no texture.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Nigella Lawson because of her infectious energy - and I love the way her food is rustic and presented in a natural and everyday way.
Heston Blumenthal because of the showstopper desserts and dishes that he always makes.
Andy Bowdy is my biggest baking inspiration. He inspired me to start making layered cakes. I am always in awe of what he creates.
Emelia Jackson because I can relate to her because she makes all the things I would love to learn to make. She is a fantastic pastry chef - my pastry inspiration. I was also impressed by her other cooking skills which developed and grew in MasterChef and she ended up winning her season.