It’s a few days before the best small producers in South Africa are announced and the Eat Out and Eat In offices are buzzing with excitement. In between all the final preparations, we took some time to catch up with Jackie Cameron, executive chef at Natal Midlands restaurant Hartford House and judge of the Eat In DStv Food Network Produce Awards.

When did you first learn to cook?
I learnt to cook at my grandparents’ and mother’s side as a tiny tot. I have a recipe dated from when I was three years old: Jacqueline’s white bread! Obviously, I had a lot of help from my mother, but I remember it as if it were yesterday, carrying the loaf tin outside and placing the dough in the sun to rise. The smells of the developing yeast are still so fresh within my mind. My grandfather had his own butchery in Pietermaritzburg and both my grandmothers grew up on farms, so cooking, baking, preserving and entertaining all came naturally to them. Every school holiday I would go to my grandparents and we would cook the entire day. So it was something that always came very naturally to me.

Your hotel restaurant is situated in the bountiful region of Mooi River in the KZN Midlands. Tell us more about the local produce in your area. 
I am ridiculously proud of the ingredients and flavours of the Midlands. We have world-class trout and a wide selection of cheeses, from top quality goats’ cheese to electric cheddars. The free-range duck, chicken and the stunning quality of beef and lamb cannot be compared to anything else in the world. One just has to see the land on which these animals live to understand the depth of flavour. Midlands suppliers are intensely passionate about their products, and this shows. I have developed such close relationships/friendships and I rely hugely on each supplier to deliver top class daily.

Which are your favourite markets or food stores to visit in your area?
Sprigs and The Food Market.

Do you have a favourite producer?
All my local suppliers are unique and special in their own right: Dargle Valley Pork, Dargle Ducks, Swissland goat’s cheese, Chrissie’s farmhouse Cheddar, La Petite France Camembert, Croft chickens, Wayfarer Trout, Ziggy’s Rabbit and Greg’s Farm Stall.

What inspires you?
There are many things that inspire me, but more than anything it’s my staff’s enthusiasm and will to go the extra mile for me on a day-to-day basis. I have realised that no award can compare to seeing the development and growth of another human being. At the same time, my surroundings inspire me too.

Who were your mentors?
I have never really had a mentor as such, as I started as head chef at Hartford at such a young age nine years ago. However, I have looked up to many local chefs like Margot Janse, and internationally, Charlie Trotter, Thomas Kellar, Tetsuya Wakuda, Ferran Adria and René Redzepi. These are my mentors, together with loads of others from whom I have gained guidance, knowledge and understanding.

What does your typical day look like?
At the moment it’s insane, as I have to hand in all my recipe book contents by the end of April to Penguin, in addition to everything else that’s going on at Hartford. I work from 5am to 11pm most days. I get to work at 6.40am for our morning meeting, place daily orders, organise the kitchen, work on new dishes, respond to mails and do the lunch service. Then I have an afternoon break at home, which usually involves work in some or other way, and I’m back at 6pm for the dinner service until around 10pm to 11pm. In between, I spend as much time as I can with the guests, and develop as many relationships as possible along the way.

What is the best part of your job as executive chef at Hartford House?
Training and working with my staff. When I get back from an off day my staff often say how much they missed me and give me huge hugs. Obviously, it’s also great having free rein. The environment in which I live is so inspiring and refreshing.

What’s your favourite thing to make at home?
Anything that involves a team effort. I love it when everyone helps out and the meal becomes more social than anything else. Mostly I eat vegetarian-based dishes when I cook for myself.

Which ingredients can you not live without?
Tomatoes, garlic and fresh fish or seafood items.

What was your most memorable food moment?
Well, my top three are eating at elBulli, The Fat Duck and lazy lunches at home with the family.

Which country’s cuisine are you most intrigued by at the moment?
Nordic cuisine – that seems a given – but I am trying to make time to learn about Indian and African flavours. I am intrigued with unusual items and ingredients; presenting old-style flavours in a new-age way.

How often do you experiment with new ideas and ingredients?
I am continuously on the search for new ingredients. I am lucky that new products or ingredients make their way to me pretty quickly. It is wonderful to have a five-course dinner that can change every evening – it allows for creativity. I never want a guest to be a guinea pig, however, so time is spent on each dish before it lands on the menu. All our dishes have stories behind them, so the menu reading before dinner ensures the guest has a complete understanding of the food we do at Hartford.

What are your favourite restaurants in KZN?
I haven’t been to any local restaurants recently as time has been so limited, but I love Cleopatra Mountain Farmhouse in the Midlands, Nicholsons in Hilton, Roma Revolving Restaurant in Durban for an amazing dining experience just like it was done years ago, with classics like avocado ritz, chateaubriand, crépes Suzette and so on. Also, Il Maurice in Umhlanga and Spice in Durban.

And elsewhere? 
In Cape Town I love The Tasting Room at Le Quartier Français, The Test Kitchen, Aubergine, The Greenhouse and Overture. I love Joburg for its sushi and many Italian restaurants.

Which local chefs do you admire?
Wow, I admire so many chefs, for different reasons. Margot Janse (The Tasting Room) is an obvious one. She has been truly amazing to me over the years; she’s always so open, supportive and freely giving of information. Luke Dale-Roberts (The Test Kitchen) is in a league of his own and is such a lovely chap. Then, Peter Tempelhoff (The Greenhouse). I am amazed at how he oversees all of Liz McGrath’s restaurants and yet maintains such unbelievable standards in each restaurant. Harold’s restaurant, Aubergine, never disappoints. This is what I consider to set restaurants apart: no matter the day of the year, one can go to Aubergine for a celebration or with business partners and come away having had a superb time.

What is the most important rule in your kitchen?
Well, I’m hard on rules, but fair on people. Honesty is always the best policy; the truth always comes out. Treat others how you want to be treated. And never be late.

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The winners of the 2012 Eat In DStv Food Network Produce Awards will be announced on Saturday 24 March at the Stellenbosch Slowmarket. The market will run from 9am to 2pm, and the awards ceremony will take place at 10:30am.