Рецепт Interview With Jackie Cameron
Jackie Cameron is the head chef at Hartford House and has just had her first cookbook published Jackie Cameron Cooks At Home.
Jackie Cameron Cooks At Home
Who has been the most influential person in your life?
Both of my parents. They definitely installed a hard-working ethic into me…that the only way to achieve anything in life is to put your head down and work extremely hard. That nothing comes by chance.
What started you on the path of cooking?
This was a very natural path, I never really thought what am I going to do after school…I always knew.
Which three ingredients could you not live without?
Tomatoes, chicken livers and butternut
Which of your kitchen tools would you take with you anywhere and everywhere?
Sharp knives with these one can always make a plan along the way.
Do you have any pet peeves in the kitchen?
One must ALWAYS clean as they go! An untidy surface is an untidy/confused mind. Honestly is always the best policy. Never stand around work can always be found. NEVER be late.
Which meal is your all time favourite?
This depends on my mood … Christmas lunch at the Cameron’s household is a feast starting with morning tea of mince pies, shortbread and Christmas cakes moving onto sliced gammon, turkey, roasted potatoes and butternut to Christmas pudding and brandy sauce. An entire day of eating with family and friends is my kind of celebration
Which restaurant could you visit over and over again?
There are many that I wish I could visit again and again but budget just wouldn’t allow. Locally I really enjoy the food and the vibe at Jonty and Tanya Nicolson’s restaurant in Hilton “Nicolsons”
If you could only have one recipe book, which one would it be?
Larousse Gastronomique-the French Classical basics of which every chef/cook should have before diving into another style or new-age cooking style.
If you could work alongside one chef for a day who would that be?
WOW, there are so many … Ferran Adria because he is truly the Escoffier of this generation. Having eaten in many a WORLD recognised restaurant I know first-hand that he truly has a mind unlike any other. At the same time I think time spent with Heston Blumenthal would be more beneficial for me because most of my food is about fond-childhood memories hence it would be great to see how he actually gets his mind around combinations.
Which ingredient will you not eat or cook with?
I will not eat celery as an individual item on a plate. I can’t handle it but I do cook with it … I understand the necessity in stocks and for instance mier-poix with jus going with roasted bone-marrow. I find it reduces the richness and balances this out.
What is on top of your bucket list?
To go sky-diving or in a hot air-balloon. And so getting over my fear of heights together with putting my life in someone else’s hands for a few minutes.
What is your food philosophy?
Keep things simple, never over complicate…highlight the main flavour with everything else complimenting.
Any parting words for the readers?
Cook with love and your food will love you, tasting delicious and so having happy loving guests around your dining room table.
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