Introducing Jared Nosenzo - Class of 2024
Jared Nosenzo / Photo: Kathy Pitout Photography
Q&A WITH Jared Nosenzo
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
It was a combination of factors, but the most prevalent is the story behind the person who owns the school. When I learnt about Jackie Cameron School Of Food & Wine my first thought was: “Wow, I would really like to be at a place where I can be taught by someone who is really passionate about food.” On the day my mother said to me that it would be possible for me to attend her school, it was a wonderful sense of joy that I would be able to attend this amazing school, and I accepted.
2. What are you hoping to achieve here?
I am hoping to achieve a vast understanding of food that will enable me to enhance my cooking so that I can express my passion more vividly and concisely.
3. Explain what you are prepared to give of yourself?
My time, my energy and my utmost attention to achieving a goal.
4. What is your long-term goal?
My long-term goal is to be able to open a restaurant in Italy.
5. In how many years do you hope to achieve this?
Within the next 10 years.
6. 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.
I rarely feel flustered in a way where I lose control of the situation. This is because I do frequent mindfulness meditations where I watch my thoughts and emotions, so it’s difficult for me to feel flustered because I’m constantly watching what I think and do.
7. Do you shy away from hard work? Elaborate on your answer.
I do not - I do my best to do what has been asked.
8. Are you willing to perform all tasks assigned to you? Give the reason for your answer.
I am because I believe in a sense of duty about what is asked simply because it is the right thing to do by my religion.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guest play? Comment on this.
I am aware. The time when everyone is on leave is the busiest time for the hospitality industry which is when we will be working the hardest.
10. Who is your favourite international 'foodie?
11. If food had a personality, what dish would be most like you - and why?
If food had a personality the dish that would be most like me is a mille-feuille because I have lots of layers to my personality just as a mille-feuille has many layers, and I’m emotionally sensitive where the mille-feuille would be delicate.
12. Where were you born and raised?
I was born in Johannesburg, and we moved to a small holding in Curry’s Post when I was about five years old.
13. Apart from food what hobbies do you enjoy?
Meditation.
14. What dish do you find least inspiring? Explain reason.
The dishes that I find least inspiring are salads - the level of complexity that salads have are usually not sophisticated.
15. Name four celebrities you'd like to have at your dinner table? Explain why.
Edward Michael Grylls (Bear Grylls) because of all the bugs and other abominable things he’s tasted he wouldn’t complain even if the food was bad.
Richard Hammond because he would keep everyone entertained.
James May because I’ve always wanted to meet him and he’s a friend of Richard Hammond.
Jeremy Clarkson who also happens to be friends with James May and Richard Hammond. Yes, I want to meet the old Top Gear presenters. Also, I only know about five celebrities…