Jordan finds his true calling

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Award winning Chef Nicholas Jordan. Picture: SUPPLIED

Growing up, soft-spoken Nicholas Jordan was always fascinated with the aroma, taste and presentation of delicious cuisines.

This fueled Jordan’s curiosity about food, and he quickly became obsessed with the idea of pursuing a career in the food industry.

The award-winning chef completed his Certificate III and IV in Culinary Arts program, in the TVET stream from the Fiji National University’s (FNU) College of Business, Hospitality and Tourism (CBHTS) in 2014.

“This program taught me some interesting cooking modules. It has also trained me to learn the art of cooking, taking safety measures while cooking, learning to appreciate the different types of food and rules and regulations around food safety and hygiene,” Jordan said.

The 26-year-old started his career from humble beginnings, having worked at the Gloria Jeans Coffee shop in Suva while studying at FNU.

Since then, he has worked at several well-known resorts in Fiji including Castaway Island Resort, Mana Island Resort, Waidroka Beach Resort, Malamala Beach Club and Yasawa Island Resort.

With renowned Chef Lance Seeto as his inspiration and mentor, Jordan acknowledged his continued guidance in the food industry.

“It is the love for cooking that had brought us together.  I am honoured to have crossed paths with Chef Seeto who has taught me a lot in this fast-paced food industry,” Jordan said.

Jordan participated in the Moffat Salon Culinaire as part of the HOTEC event where he was recognised as the Junior Chef of the Year from 2013 to 2016. He went on to win the Chef of the Year title in 2017.

He retained the title until 2019.

Jordan most recently worked as a Chef at Suva’s newest and famous mobile food vendor “That Food Box Fiji”, a facility that operates from a truck.

One of the many dishes prepared by Nicholas Jordan. Picture: SUPPLIED

“Food Truck is all about cooking and serving customers with food from the truck. I made all the meal plans using my original recipes to give the customers the best and tastiest meals.”

The food enthusiast currently works at the Eden Bistro and Bar as Executive Sous Chef. Sous is the rank in the kitchen second from Executive Chef.

The former Marist Brothers High School student said he is glad to have chosen a skill-based career which has earned him a name in the food industry in a short time.

“As Chefs, we are known for the skills that we present through culinary arts.  The demand for such skills has always been there and there’s a wide range of other opportunities available.  For example, with the right skills, one can easily start-up their own business as well and obviously, this is my ultimate dream too.”

According to Jordan, while the food industry can be one of the most competitive fields, one should never give up.

Jordan with his former colleagues from Malamala Beach Club. Picture: SUPPLIED

“Becoming a Chef requires a lot of commitment and passion, and if you have it, go for it.”

The FNU alumnus, while reminiscing his school days, mentioned that he had always had an interest in cooking and culinary arts and the kitchen is the place he always wanted to be in.

“My passion to cook developed from my interest in food. I knew I had what it needs to be a good Chef, and all I needed was to get a formal education in this field,” mentioned Jordan.

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