Introducing Shannon Jade Atkinson - Class of 2024
Shannon Jade Atkinson / Photo: Kathy Pitout Photography
Q&A with Shannon Jade Atkinson
1. What inspired you to enrol at Jackie Cameron School of Food & Wine?
I was inspired by the way Chef Jackie has involved herself with top chefs around the world - getting ideas, inspiration and knowledge from other countries’ specialty dishes. Then to inspire her students. When researching about chef schools, Jackie Cameron School of Food & Wine stood out. Chef Jackie has a maximum of 15 students, so with a small group a lot can be completed within the time frame. This culinary school also gave me that sense of peace knowing that my journey into the industry would be carefully crafted and structured.
2. What are you hoping to achieve here?
I want to achieve knowledge and understanding in all aspects of a kitchen, as well as learn how to prepare the perfect meal. I also want to be able to present the perfect plating.
3. Explain what you are prepared to give of yourself?
I will give my very best to make my parents proud as well as make Chef Jackie satisfied that I am learning – and growing – at her school.
4. What is your long-term goal?
To gain as much knowledge and experience to, one day, work where I can earn enough money to open my own restaurant. To keep my methods, techniques and ideas current, I will attend culinary courses.
5. In how many years do you hope to achieve this?
I will give myself at least 5-10 years after completing this course.
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 work well under pressure. I push myself to do my best, and I have complete focus in tough situations.
7. Do you shy away from hard work? Elaborate on your answer.
No. If I struggle, I’ll ask for guidance so that the hard work gets easier. But I work well under pressure.
8. Are you willing to perform all tasks assigned to you? Give the reason for your answer.
I am willing to perform all tasks. I will try my hardest to give my very best.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guest play? Comment on this.
Yes, I am aware and up to the task to work while guests relax. I am willing to show up even if it is a public holiday. If you choose this industry, you must be prepared to sacrifice a lot to keep customers and guests happy. Satisfaction is your reward.
10. Who is your favourite international 'foodie?
I don't know many - never grew up watching TV, but know of Jamie Oliver and Gordon Ramsay.
11. If food had a personality, what dish would be most like you - and why?
I would say a mild chicken curry. The flavours are amazing, but if you are not careful it may be spicy at the end. Although shy, I am full of life when people get to know me. Step on my toes I will call you out - but in a kind way.
12. Where were you born and raised?
I was born in Pietermaritzburg and raised on a farm outside Winterton in the Central Drakensberg.
13. Apart from food what hobbies do you enjoy?
Photography – I have been mentored by Rowan Wilkinson; working at markets, selling ice-cream for my mom; painting and drawing as well as building things with wood; farming with my dad a little, and hunting in winter.
14. What dish do you find least inspiring? Explain reason.
Afval (Offal) - I have never enjoyed the smell or the taste.
15. Name four celebrities you'd like to have at your dinner table? Explain why.
Brandon Lake is one of many Christian artists who I enjoy listening to.
Guy Fieri, who travels around America tasting different types and styles of food. With an open mind he learns how to make them.
Buddy from Cake Boss, who inspires many cake artists with out-of-this-world, life-size cakes - and teaches how to cook homemade meals.
Jamie Oliver, because he has a passion for cooking, and he has a friendly manner. He also gives good advice.