Introducing Megan Maistry - Class of 2024
Megan Maistry / Photo: Kathy Pitout Photography
Q&A WITH Megan Maistry
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I was inspired to attend Jackie Cameron School of Food & Wine by many factors, starting with the top-level accreditation, and the ranking graduates hold throughout the country. Jackie Cameron is a name I've heard many times, and I had the opportunity of meeting her through the Pietermaritzburg Girls' High School cooking competitions, consistently hearing great things that set the school apart from any other - and to mention the great facilities and the small classes which would ensure the utmost attention to each individual student.
2. What are you hoping to achieve here?
To learn and absorb as many skills and as much knowledge as I can possibly gain and put in my all to get the marks I expect of myself. To just learn, learn and learn everything that will carry with me throughout the rest of my career.
3. Explain what you are prepared to give of yourself?
My ALL. Cheffing is the only career I have wanted to do ever since “What do you want to be when you grow up?” was a posed question. When I'm doing something, I commit to it, I put in the hard work it requires and more. I worked as a waitress in the December holiday, and it gave me a month of experience being on my feet all day, seeing the service side of a restaurant and the battles of food having been sent back as well as the compliments given by customers. It gave me a peak into the long hours. It was tiring but I enjoyed every minute. That was the confirmation I needed, to know I have what it takes to work under pressure.
4. What is your long-term goal?
After completing the course, I hope to work in some of the prestigious restaurants across South Africa, get exposure, learn alternatives of dishes, create my own ideas - and what I love about the career is that it's hands on and constantly evolving. Maybe I'll decide to go overseas, but I don't have a set plan, although in the latter part of my career I'd like to become a private chef. I want to make a name for myself and ultimately be proud of every achievement.
5. In how many years do you hope to achieve this?
I don't believe in setting strict time limits to achievements. I believe in consistent hard work. I set goals for myself. We never know what's going to happen in a world that's constantly changing. But I would like to achieve as much as I can in as little time possible, so that I have more time to achieve even more thereafter.
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.
Yes, I do. As already mentioned, I worked for a month - and it was hard. The restaurant was no more than four months old and there were only a few of us on the floor, so it was demanding when we were busy - managing five to 10 tables at a time. But the pressure of high school and studying gave me a foundation and work ethic. Even if we weren't busy at work, I would find things to do. I feel I have the motivation and mindset where I can manage difficult crisis situations calmly and effectively, as well.
7. Do you shy away from hard work? Elaborate on your answer.
No, I will seek the more difficult work even if there's easier work to be done. I don't believe in men's jobs, for example that they should do the heavy lifting. My manager once questioned why I was carrying the heavy stacks of chairs as we packed up tables and chairs after an event at the restaurant, that I should leave it for the boys. My response was that I enjoy testing my limits.
8. Are you willing to perform all tasks assigned to you? Elaborate your answer.
Yes definitely. I'm willing to do the most miniscule tasks or the most intense, there must be a balance to make sure everything is done effectively and efficiently. I entrust that balance, any semblance of it is important. Additionally, I love to challenge myself and I will do anything within reason.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes, that's the way of the world. Those in the industry can’t take a break because the public still needs the services provided. The industry is held in such high regard that it’s necessary to work during public holidays and weekends - that's the time hospitality businesses make the most profits and reach the most customers, so logically it makes sense to work the days the industry requires.
10. Who is your favourite international ‘foodie’?
There are a few but Reynold Poernomo, one of the finalists of MasterChef AU 2020, stands out for me. I was fascinated by his attention to detail, continual perseverance to try new innovative recipes, and desserts that tell a story. His works looked too impressive to eat.
11. If food had a personality, what dish would be most like you? Explain.
Something lemony, possibly lemon meringue. It has layers, all independent yet cohesive. Not all work individually but together they come together into something that plays out as an adventure to the tastebuds. My personality takes time to get through and reach all the layers, some sweet, some zesty, some in between but, in the end, it's balanced out.
12. Where were you born and raised?
I was born in Pietermaritzburg where I have lived my whole life.
13. Apart from food what hobbies do you enjoy?
I enjoy driving, sightseeing, playing pool, reading, and talking to a few of the family friends I'm close to.
14. What dish do you find least inspiring? Explain.
I'd probably say rice because I find it particularly bland. Whereas with breads as a complementary side, they add texture and flavour.
15. Name four celebrities that you’d like to have at your dinner table. Explain why.
Trevor Noah because there's nothing better than South African humor and he's sure to be good company. Eminem because he has been my favourite music artist for many years - his experiences and his mindset. Oprah Winfrey for her strong resolve. And Chef Jock Zonfrillo - if he was still here - to hear about all his achievements and how he reached success while battling numerous mental health issues.