Hello.  I’m Jaclyn.  I am a cordon bleu-trained chef, although I much prefer the title of cook.

My particular trade has afforded me the luxury of thinking and breathing all things food by developing new recipes & products, styling food for editorial, advertorial & packaging purposes, and cooking for private clients.

My gastronomical experiences began very early on:  standing beside my grandmother, watching as she made fresh pastries, cakes and other delectable morsels.  Playing outside with my big brother, and the somewhat superfluous appetite that had us picking greedily on fresh snap peas, crisp green beans, wild strawberries, sweetly scented naatjies and sun-blushed plums, all of which grew in abundance in our garden in sleepy Bulawayo, Zimbabwe.  I can recall dusky evenings, sitting in our housekeeper Nelly’s khaya (an outdoor room) eatingsadza (cooked ground maize meal) and chomolier (a sautéed green leafy African vegetable) with our hands and smelling of smoky wood fires when we eventually emerged, giggling hysterically from sheer gratification.  It is these innate pleasures that come to mind when I think about how it all began, and where they have brought me today.

I now work in retail, and head up R&D for the foods division of a South African retailer.  I’m also an aspiring shower singer & a hopeless romantic… but those are stories for another day.

*All the products & ingredients I may feature or review on this blog are based on my independant opinion of them.

**All the images on this site are protected by copyright.  If you’d like to use any of them, please enquire via my contact page or email me editor (at) chefprive.co.za