Meet Ewan Johnston, Senior Lecturer at Capsicum Culinary Studio’s Rosebank campus for the past five years.
A Bryanston resident, Johnston describes himself as “an outgoing, enthusiastic hospitality educator, sharing and imparting knowledge to future hospitalians.”
Passionate about teaching the culinary arts, he says he is also “a classic Vespa enthusiast and love(s) the smell and sound of a 2-stroke motorcycle.”
We managed to pull him away from the kitchen and his Vespa to ask him a few questions.
What advice do you give to your students?
I tell them they must have an understanding of the expectations of the hospitality industry as well as a great passion, grit and flair for the culinary arts prior to taking up a career in the industry.
What do you believe gives Capsicum an edge over its competitors?
We have a very diverse lecturing faculty all of whom come from different walks of life and different areas of the hospitality industry. They all share their knowledge, skills, expectations and experiences of the industry which gives our students well-rounded and comprehensive training.
Why do you think so many Capsicum alumni have been successful?
Their passion, hard work, determination and exposing themselves in sectors of the hospitality industry that best suits their needs and talents.
What advice do you have for anyone wanting to make a career in the hospitality industry, especially as we come through the pandemic?
Do your research thoroughly on the expectations of the industry prior to taking it up as a career. Know that it is very demanding and will take up a lot of your social time and personal life.
Who were your biggest food influences growing up?
Jamie Oliver, Michel Roux Snr. and Marco Pierre White
Was there anything that you thought you wanted to do before you started cooking?
I did briefly entertain the idea of studying to become a mechanical engineer or a construction painter and decorator
What would we always find in your fridge or pantry?
Fresh vegetables, butter, cheese, yoghurt, garlic, ice cream cones, an array of herbs and spices and ice-cold beer.
What would be your last meal?
A lemon meringue pie or a fish and seafood braai
Is there anything you do not eat?
Tripe and mopani worms.
If you had to cook dinner for five famous people, who would they be and what would you make them?
Justin Bonello, Allen Stone, Jamie Oliver and my family. I’d treat them to the ultimate braai out in the wilderness, utilising local produce and goods.
Who is your favourite celebrity cook?
Justin Bonello
What, in your opinion, are the latest food trends?
Plant-based dishes, pop-up kitchens, the rise of the cooking robots and conscious healthy cooking.
What chef do you admire most and why?
Justin Bonello and Jamie Oliver. I love their rustic, robust approach to understanding and cooking of food.
If we came around to your house for one of your ice-cold beers, what nibbles would you serve?
A cheese and charcuterie sharing board made up of a selection of blue cheese, Comte and smoked camembert, grapes, strawberries, savoury biscuits, mixed nuts, caramelised onions, pickles, a cold meats selection and a chicken liver or snoek paté. This sort of thing is great for a social gathering and is a great conversation starter as good food always brings people together.
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