Chef Jackie Goudie
What is your earliest memory of cooking? What did you cook and for who?
Since I was 10 years old I would ask mum relentlessly to buy me cookbooks, and I remember the absolute joy of getting one in a school book order, rushing home and making the roasted pumpkin dish that night for dinner.
Have you always been a chef? Or did have a change of direction in your career?
I have always been a chef, started by doing an apprenticeship with the vision to head to London and work from there. I ended up on a sailing yacht off the east coast of the USA instead and the rest is history as they say.
If you could cook with ingredients from any country, where would it be and why?
I absolutely love the fresh produce markets in France, Spain and Italy. I know that’s more than one, but any of those places and fresh market produce is my dream.
If you could invite any 2 people for dinner, who would it be and what would you talk about?
Anthony Bourdain, Ben Bayley – we would talk about food and travel.
What was the last culinary course / qualification you took and what would you choose next?
I recently graduated as a Holistic Health coach from IIN. Prior to that it would have been a Galley Gang workshop with like minded chefs in Antibes.
What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?
I was working for a client that would always throw a party after the club closed, those 3am wake ups for canapés etc. One night we got the call this was happening. As it was normal for us we were up ready prepping snacks and everything, only to later find out the boss had walked on the boat and said “raise the gangway I’m going to bed”. We had to laugh at how a wake up call like that seemed normal and we pulled it off, this time for no reason!
How much of your cooking is “finger tips” and instinct rather than following the recipe?
Probably 80%. I follow recipes for baked goods but a lot of my savory dishes are a ‘throw it together and hope for the best’.
What does your typical day with a client involve?
I’ve been working as a sole chef, so cooking for crew and guests. My day would start with breads for the day then the guests’ desserts, followed by the crew meals prepped and on the way. Then moving onto guest lunch and dinner, after that it hopefully all flows well from one meal to the next between guest and crew..however it doesn’t always go that way!
How do you spend your time off? What do you enjoy doing?
I am heavily into Yoga these days, eating out to see what’s new and trending and getting new inspiration.
What advice would you give to a young person entering the industry today?
Work hard, stay hungry for inspiration, everyone you meet will teach you something.
What inspired you choose the food and drink / chef industry?
My parents said I was a hungry baby, so maybe due to being hungry from a young age, I decided I was never going to be that way again! I’ve always loved food and helping people enjoy life, and my way of doing that is through food.
Do you have a favourite cooking or chef quote to share?
“Your body is not a temple it’s an amusement park, enjoy the ride”. Anthony Bourdain.
We ask questions suggested by the wonderful community of Chefs and Food / Drink Professionals in the High End Chefs private group on Facebook. The purpose and mission behind ‘Chef Stories’ is to inspire and encourage other Chefs and those with a passion for culinary, to continue confidently into the industry as Private Chefs, Yacht Chefs, Chalet Chef, Restaurant Chefs / Chef’s Table, Catering Businesses and Cooking Schools!
The list isn’t exhaustive… but we’re sure you get the picture!