Joined :4/18/2010 | Video Recipes: 0 | Follow Chef
Johannesburg, South Africa

Twenty-five year old Jodi-Ann Palmer graduated from Silwood Kitchen, one of South Africa’s oldest culinary training schools, achieving in her first and second years of study what many never achieve in three, including a variety of Top Student Awards of Excellence and the Lesley Faull prize for cooking amongst many others. To work and achieve is Jodi’s life. This can be deduced from the vast work experience she has built up in her career. Apart from owning her own business she has worked at Nando’s International & Silwood Kitchen, where she was top student, being awarded her Grande Diploma. Jodi has worked at Woolworths Culinary Centre, at La Colombe Restaurant, at The Five Files, at The Radisson Hotel, at All things culinary (with Bertus Basson and Craig Cormack), at PCP with Garth Shnier and at The French Laundry in California with Thomas Keller. And what about participation in culinary competitions to show off her obvious talent? In 2005 Jodi was one of two students 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. 2005 was also the year in which Jodi, through a rigorous selection process, was selected by the South African Chefs Association to join the National Culinary Team (Team SA) as its newest junior member. She has since gone on to achieve great things. In March of 2006 working first under Craig Cormack and Bertus Basson, then at Strategic Gourmet under Garth Shnier, Jodi traveled to New Zealand and the 32nd World Association of Chefs Societies World Congress, as a junior South African representative and competitor in the Hans Beuschkens Junior Chefs Challenge. Here she was awarded a gold medal and upon returning was promoted to full National Culinary Team (Team SA) status. Jodi has represented her team well. She has since won the McCain Tribute to Good Taste at Hostex Cape 2006, placed first in the Chaine de Chaine des Rotisseurs’ Jeune Commis competition regional finalist in Pretoria, placing second in the National Finals, and placed third in the Orley National Pastry Challenge. Jodi is also presently a member of the South African Chefs Association Gauteng Committee. In May 2006 Jodi began work as International New Product Development and Technology chef for Nando’s Chickenland, where she was given free reign to follow her belief: “Throw your soul into your cooking, food is about love, passion, perseverance and appreciation. The more you give the better it gets.” In January 2007 Jodi went to the US to work at the World Renowned restaurant The French Laundry in the Napa Valley under profound chef Thomas Keller, here she had the opportunity to learn and grow in a phenomenal way. The 3 months she spent there have placed her in good stead to continue to fulfill her dreams in the culinary arena. Outside of the culinary arena Jodi finds herself in an arena of a different kind. She is passionate about horse riding, she likes to spend any extra time riding her horse Salem and competing in show jumping and dressage competitions. The outdoors are definitely where Jodi likes to be. She mountain bikes, plays golf and loves hiking. Quiet time is usually spent with a great book or eating out at different restaurants, checking out the food trends or going to theatre. In May 2008 Jodi began The Food Design Agency which is a company specializing in food styling, product development, high end functions, celebrity cheffing and skills up-liftment. In 2008 Jodi also took the title of South African chef of the year as well as receiving South African colors for cheffing. In 2009 Jodi won the covenant 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, she did it in three consecutive years. She then went on to represent South Africa in the Global Chefs Challenge. In January 2010 Jodi will once again be representing her country, this time in Chile, where she shall be talking at the WACS congress about food trends and innovations.