Introducing Joel van Rooyen - Class of 2021
Joel van Rooyen / Photo: Kathy Pitout Photography
Joel van Rooyen
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I've always had a passion for, and been drawn towards, the culinary arts so, when I discovered Jackie Cameron School of Food & Wine, it was my goal to enrol. I'm looking forward to being taught by an accomplished professional.
2. What is your reason for choosing a career in the culinary industry?
I crave the long hours. The aching feet and spine. The adrenaline from a busy shift. I want to feel alive and become more successful than I could have ever imagined. I want to prove to myself that I can be great.
3. What are you hoping to achieve here?
I'm hoping to gain the adequate skills and knowledge, not only, to become a great chef, but also a great businessman.
4. Explain what you are prepared to give of yourself.
I'm prepared to give my all - and more than that. When I feel I have no energy, or I'm tired and my body is aching, I will push beyond 100%. I will conquer my body and mind.
5. What is your long-term goal?
I would like to own my own restaurant after working abroad in various countries.
6. In how many years do you hope to achieve this?
Hopefully, within the next 15-20 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.
I haven't been the best under pressure in the past. I, however, believe I can conquer anything as long as I am passionate about all that I do.
8. Do you shy away from hard work? Elaborate on your answer.
When it matters, I am a very hard worker.
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.
Even menial tasks have their place in the workplace and can train skills that we, otherwise, would not have conducted efficiently.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
This is what I want to do. I want to entertain and satisfy my guests because it gives me a personal sense of fulfilment and joy. As long as my guests are happy, I do not care that I work holidays or weekends.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
Kimchi - definitely an acquired taste but I believe I can add zest and funk to your life.
13. Where were you born and raised?
In Durban.
14. Apart from food what hobbies do you enjoy?
I enjoy playing the guitar, photography and drawing. I'm an art orientated person.
15. What dish do find least inspiring? Explain the reason.
I don't necessarily find any food to be uninspiring - there is always something to learn or improve upon in every dish.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Marco Pierre White, Dave Grohl, David Attenborough and Ronnie Radke. Every one of these people have shaped who I am today and have been great inspirations for me. We could all have deep and meaningful conversations.