In the kitchen with

food for life
In the kitchen with ...
Jodi-Ann Pearton
At only 25 years of age, Jodi-Ann Pearton has a
resume that chefs twice her age would be proud
of. Studying at Silwood Kitchen, she completed in
two years what takes most students three years
and has gone on to work at some of the finest
restaurants and culinary institutions in the world.
We spoke to Jodi about her company, The Food
Design Agency and her life outside the kitchen.
By Alison Brunskill
Looking back
“I was born in Natal and moved to Johannesburg 20
years ago. I grew up in Lonehill, surrounded by loving
parents and an older brother. I went to St Mary’s
School for girls in Waverley and loved every minute
of it. After school I did one year of BSc Biological
Sciences to become a vet and then decided enough
was enough and pursued my dream and passion of
cookery.” With such success in her culinary career
we can only agree with Jodi-Ann when she tells us
she has no regrets at all, “all experiences, both good
and bad have influenced and assisted in making me
who I am today. No knowledge is bad knowledge and
everything in my life has happened for a reason.” Ten
years ago, Jodi-Ann wouldn’t have pictured herself in
a kitchen, “I was ready to begin a career in veterinary
science,” says Jodi-Ann, but her love for animals has
not left her entirely. When she’s not in the kitchen, JodiAnn spends her time showing off another talent, she
competes in show jumping and dressage competitions,
allowing Jodi to enjoy her love of the outdoors when
she’s away from the kitchen, “I love the outdoors and
try to run, cycle and ride horses as often as possible.”
Business as usual
In May 2008 Jodi-Ann began The Food Design Agency
which is a company specialising in food styling, product
development, high end functions, celebrity cheffing and
skills upliftment. In 2009 a new division of The Food
Design Agency opened called The Cookie Design
Emporium, manufacturing real American gourmet
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cookies in a variation of delicious flavours such as
Double Dutch Chocolate, Organic Peanut Honies,
Milky White Chocolate and Cranberry, Honey Roasted
Macadamian Nut and Chocolate, Festive Fancies and
the list goes on. Other delicacies from The Cookie
Design Emporium include air light Macaroons, crisp
biscotti’s, buttery shortbreads and gooey brownies.
Staying healthy
Jodi-Ann manages to stay fit and healthy even though
surrounded by delicious food all day, “eating at least
five small meals throughout the day is essential to stay
healthy. I believe that eating small meals which are
balanced in protein, carbohydrates and essential fatty
acids is incredibly beneficial. I start every day with a
freshly made vegetable juice and then pack small lunch
boxes every evening to take to work with me. This
prevents me eating the wrong things. I find that eating
local, seasonal produce and home grown produce also
keeps me healthy. Growing my own vegetables always
makes me want to eat well.” She likes to remain active
and her love for the outdoors helps her maintain her
fitness levels but she also has very active days at work
“I find being on my feet all day in a kitchen also helps
keep my fitness levels up.”
Staying focused
Jodi-Ann’s hard work and dedication to her art has
lead to some great achievements, In 2005 she was
awarded first place in the Southern Sun Student
Skills Challenge, she also won second place in the
Chaine des Rotisseurs’ Jeune Commis competition,
and was one of the regional finalists in the Unilever
Foodsolutions Junior Chef of the Year. In 2005 she was
also selected by the South African Chefs Association
to join the National Culinary Team (Team SA) as its
newest junior member. In 2006 she competed in
the Hans Beuschkens Junior Chefs Challenge, she
was awarded a gold medal and upon returning was
promoted to full National Culinary Team (Team SA)
status. After that Jodi-Ann went on to take the title of
food for life
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food for life
South African Chef of the Year in 2008 and received
her South African colours for cheffing. In 2009 Jodi-Ann
won the By Invitation Only Chef of the Year competition
and became the first person to ever win all three titles
of South African Chef of the Year and she did it in three
consecutive years, Jodi-Ann is certainly not ready
to stop at that, “Continuously I dream of new goals
to strive towards and as I achieve them a new one
materialises and so of course there are many things
I want to achieve. I would like to become the face of
healthy cooking in Africa. I want to make a difference in
the World as well as building up my own brand – Step
aside Nigella!” says Jodi-Ann.
Quick questions
1. The major newspaper headlines for tomorrow will be
about you. What would you want them to say?
“JODI-ANN PEARTON teaches a 1, 000 000 000
people how to survive!” read about Jodi-Ann’s epic
journey through the world where she empowered the
millions with knowledge on how to eat well!
2. Do you believe in getting a tertiary education before
entering the working world or is life experience more
important?
I believe that tertiary education is essential to cement a
solid foundation for future successes but in saying that,
as long as one believes in oneself, works hard and is
focused you are able to achieve absolutely anything.
3. If you could choose 5 people (dead or alive) to sit
and share a meal with, who would it be and why?
- My Grandparents, I know that they would be proud
and enjoy it.
- Charles Darwin, I think that his work is mind blowing
and I love revolutionary people who push boundaries.
- Marie Curie, I love clever women.
- Mary Phelps Jacob, she invented the bra (need I say
more?)
- Escoffier, he is the founder of cookery as we know it.
4. What is your favourite meal?
Pea and truffle risotto and an ice cold glass of sparkling
wine.
Browse it
For another delicious recipe from Jodi-Ann go to our
website www.weigh-less.co.za and click on the latest
magazine cover
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FEBRUARY/MARCH
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Jodi-Ann’s poached eggs
Serves 2
1 Serve = 1 CC + 1 Veg + 1 1/2 Protein + 1 Fat
n 60g (2 slices) rye bread
n 2 eggs
n 1 tin tuna in brine
n 200g tomato
n 40g avocado
n Salt and pepper
Bring a pot of water to a gentle simmer and add 5ml
of white vinegar. Using a spoon stir the water until it
forms a whirlpool. Working carefully crack the egg and
drop into the water. Leave to simmer for three to four
minutes, agitating the water occasionally. Remove the
egg with a slotted spoon and set aside. Toast the rye
bread. Mix together the tuna, tomato and seasoning.
Spoon the tuna mixture onto the toast, top with the
sliced avo and poached egg. Season and serve.
Prep: 5 min Cook: 4 min
Suitable for members on Step 3 and above