Introducing Kirsten Bowes - Class of 2021
Kirsten Bowes / Photo: Kathy Pitout Photography
Kirsten Bowes
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I love food and, for me, Jackie Cameron is a role model. I inspire to be as hard working and dedicated as she is.
2. What is your reason for choosing a career in the culinary industry?
I have a passion for food and I’m always super eager to learn and develop my skills.
3. What are you hoping to achieve here?
I’m hoping to better my skills, learn more, find new, exiting ways to cook as well as explore possibilities in the culinary industry and build the confidence required to go into the industry – and, one day, make a name for myself the way Chef Jackie has done for herself.
4. Explain what you are prepared to give of yourself.
I am prepared to give my all and to work hard and earn the respect of other chefs. I’m prepared to dedicate all my time to achieving my dream.
5. What is your long-term goal?
My long-term goal is to open my own restaurant.
6. In how many years do you hope to achieve this?
I’m hoping on achieving my goal in the next 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.
I understand that the career I’ve chosen has a lot of pressure attached.
8. Do you shy away from hard work? Elaborate on your answer.
I don’t shy away from hard work because I believe hard work will help me develop my skills and hard work will help grow self-confidence.
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.
I am willing to give all my effort to every task so I can learn and grow as a chef.
10. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
I am well aware that I am going to have to work long hours during holidays while everyone else is having fun but I don’t mind because I have a passion for cooking so I enjoy every minute I spend in the kitchen.
11. Who is your favourite international ‘foodie’?
12. If food had a personality, what dish would be most like you – and why?
I would probably be a strawberry – sweet, pink and adaptable - and have many uses in cooking and, hey, everybody loves a strawberry!
13. Where were you born and raised?
I’m South African by birth and I was raised in Johannesburg.
14. Apart from food what hobbies do you enjoy?
When I’m not cooking, I’m usually doing photography and I also enjoy exercising in the gym.
15. What dish do find least inspiring? Explain the reason.
A toasted-cheese sandwich - there isn’t anything special about it.
16. Name four celebrities you’d like to have at your dinner table. Explain why.
Jamie Oliver, Gordon Ramsay, Adriano Zumbo and Matt Preston. The reason I’d like to have these amazing chefs at my dinner table is because I am inspired by the way they all cook, and I would love to learn from their experiences in the industry. They have all worked so hard to create names for themselves.