Q&A with Jordin Shelly
“Q&A with past student of Jackie Cameron School of Food & Wine, Jordin Shelly.”
Name the most important thing you were taught at Jackie Cameron School of Food & Wine.
Whatever you do, no matter what you do, do it properly and give it your all. Nothing comes without hard work and goals.
How did Jackie Cameron's teachings change your life?
In so many ways. It changed not only how I viewed food and the food industry but my work ethic and how I wanted to been seen within the industry and in life in general. Jackie Cameron School of Food & Wine doesn’t equip you for the food industry, only, it equips you for living in ‘the big world’ and building a successful future. I think one of my biggest life-changing lessons I learnt over time at Jackie Cameron School of Food & Wine was accountability. Taking responsibility for my work and what was expected of me.
How would you describe Jackie Cameron?
The first thing that comes to mind is strong but there are so many different aspects to Chef, she is determined to achieve visions, to grow people in ways they never thought possible and to bring out the best chef in each person, as well as the best version of themselves. She is realistic and understanding and truly takes her students’ best interests to heart.
How would you describe yourself before Jackie Cameron's teachings?
A little bit reserved, not confident in large crowds and lacking vision for my future.
How would you describe yourself after Jackie Cameron's teachings?
After completing my 18-month course I really felt I had started to understand myself better and know in which direction I would like to go in terms of building a future for myself. This, in turn, boosted my confidence. I came to realise how important it is to work hard towards what you want, and you will achieve it.
Was Jackie Cameron too hard on you?
No. I needed the push and the industry is tough - so I felt well equipped.
Would you recommend Jackie Cameron School of Food & Wine to anyone interested in the culinary industry?
Yes. I have now worked with many different chefs from many different chef schools around South Africa and I can confidently say Jackie Cameron School of Food & Wine is by far the best training you are going to get in the industry.
Would you recommend the hospitality industry as a career?
If you are passionate about food and interested in serving people in the best way possible, then yes, I would.
What attributes – do you think - made Jackie Cameron successful?
Not only is she an exceptionally hard worker, her determination to achieve the goals she has set out for herself, her drive for success and, of course, her motto of everything you do must be done properly, has bought her to where she is now.
In your opinion, is success worthwhile?
Of course! Being successful is a driving force for me to work hard. It’s what makes me determined to achieve the goals I have set out for myself.