Food Jams with Jocelyn Myers-Adams
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With over thirty years of culinary experience, spanning diverse locations Chef Jocelyn Myers-Adams is a seasoned professional in the hospitality industry.
Currently, she manages her hospitality consulting and private cheffing business in additional to serving as the chairperson of the South African Chefs Association for the Western Cape.
Trained at Stratford Chefs School – which has set the standard of excellence for culinary training in Canada – Chef Jocelyn emphasizes simplicity and quality products in her cooking philosophy. Her culinary journey includes working with renowned chefs like Jamie Kennedy and Gordon Ramsay, providing her with invaluable experiences in fine dining, sommelier services and cooking on private yachts.
She has studied both food and wine extensively and considers herself a perpetual teacher and student of these subjects. “I am passionate about the culinary arts and the hospitality industry. I believe in setting high standards, strong work ethic and perseverance to achieve goals never losing that special creative flair”.
Recognised for her diverse exposure from prestigious international events to foraging skills, Chef Jocelyn settled Cape Town in 2006, and has left her mark in reputable kitchens, relaunched Food and Beverage programs for 5-star hotels and worked at Executive Chef level to elevate the standards and skills of her teams.
As a former board director of the South African Chefs Association committee, she continues to e an advocate for skills development and gender equality in the culinary industry, offering tailored solutions to a diverse clientele, including restaurants, hotels and eventing companies.
In her current role as Director of Food Jams, Chef Jocelyn, along with her partner Jade de Waal, leads a successful hospitality business with a focus on sustainability, cultural identity and community collaboration. The duo is set to establish the Food Jams Culinary Academy of South Africa (CASA) dedicated to fostering culinary excellence, sustainability and cultural preservation.
Food Jams, founded in Cape Town in 2010, creates unforgettable team-building experiences through collaborative cooking. These engaging sessions are expertly led by the skilled Food Jams Team.
Join us and listen to Jocelyn Myers-Adams from Food Jams
Currently, she manages her hospitality consulting and private cheffing business in additional to serving as the chairperson of the South African Chefs Association for the Western Cape.
Trained at Stratford Chefs School – which has set the standard of excellence for culinary training in Canada – Chef Jocelyn emphasizes simplicity and quality products in her cooking philosophy. Her culinary journey includes working with renowned chefs like Jamie Kennedy and Gordon Ramsay, providing her with invaluable experiences in fine dining, sommelier services and cooking on private yachts.
She has studied both food and wine extensively and considers herself a perpetual teacher and student of these subjects. “I am passionate about the culinary arts and the hospitality industry. I believe in setting high standards, strong work ethic and perseverance to achieve goals never losing that special creative flair”.
Recognised for her diverse exposure from prestigious international events to foraging skills, Chef Jocelyn settled Cape Town in 2006, and has left her mark in reputable kitchens, relaunched Food and Beverage programs for 5-star hotels and worked at Executive Chef level to elevate the standards and skills of her teams.
As a former board director of the South African Chefs Association committee, she continues to e an advocate for skills development and gender equality in the culinary industry, offering tailored solutions to a diverse clientele, including restaurants, hotels and eventing companies.
In her current role as Director of Food Jams, Chef Jocelyn, along with her partner Jade de Waal, leads a successful hospitality business with a focus on sustainability, cultural identity and community collaboration. The duo is set to establish the Food Jams Culinary Academy of South Africa (CASA) dedicated to fostering culinary excellence, sustainability and cultural preservation.
Food Jams, founded in Cape Town in 2010, creates unforgettable team-building experiences through collaborative cooking. These engaging sessions are expertly led by the skilled Food Jams Team.
Join us and listen to Jocelyn Myers-Adams from Food Jams
