Chefs-n-Knives – Marc Andrew Jackson – Private Chef
Welcome, dear reader, and welcome to Chef Marc Jackson! Marc is a true Japanese knife enthusiast. So much so that we thought it would be a great idea to have his input and share his knowledge on the topic!
Marc is also our first Private Chef on Chefs-n-Knives. Read the post if:
- You’re wondering why someone would want to be a private chef.
- You’re wondering what the advantages are of being a private chef.
- You’re wondering what a Japanese knife lover’s preferences are.
Just go on – read the post.
More about Marc’s Chef Experience and Journey
I have been cooking from a young age. My family used to gather over delicious feasts cooked up by my grandmother. Food has naturally always brought along a huge sense of nostalgia.
However, in high school, I became focused on making a career out of it. I always thought I would go into business law or some corporate pursuit. When I was in school, the universities were inundated with protests and issues that I saw as getting in the way of receiving a quality education. Around about then, I started working at my local cafe, the Four and Twenty. This is where I fell in love with the rush of cooking. I never thought that I would enjoy it so much. After a few years of spending my school holidays gaining work experience, I learned about Silwood and knew that if I wanted to learn from the best chefs in the country, joining Silwood would naturally be my next stepping stone.
While completing my Grande Diplome at Silwood, I worked under Peter Templehof, Wesley Randles, Luke Dale-Roberts, Ashley Moss and James Gaag. For my third year, which is a practical apprenticeship year, I went to La Colombe to work for Chef James and Chef Peter Duncan. I was given the opportunity to stay on and worked my way up the hierarchy. After over two years at La Colombe, I felt I needed to be a part of something new. Around then, plans for opening Pier at the Waterfront were in full swing, so I asked James to join the opening team, which he agreed to—working under Chef John Norris-Rogers and the team at Pier. I was really a part of making something special at Pier.
However, after over four years of pushing hard within the fine dining scene, I realised I still had an outrageous amount to learn. Cooking, produce, logistics and business-wise. I felt completely removed from the dining experience. I missed having a personal relationship with the diners and realised I fed off them way more than I used to admit. I had to confess I was cooking out of obsession and not passion. My obsession was no longer healthy for me, physically or emotionally. I was no longer fulfilling myself. I had to make a change.
I was offered a job as a Sous Chef to help establish a brand-new luxury game lodge in the Klaserie Private Nature Reserve, part of the Greater Kruger. The launch of the lodge was a great success. Unfortunately, the circumstances did not live up to what was promised, and I chose to part ways with the lodge. I decided then that I was better off working for myself, as I could only provide the working environment I wanted.
Freelance Private Chef
I have been working as a freelance private chef for the last while. I have achieved a very comfortable work-life balance while working for the most eclectic group of people. European Football Club owners, CEOs, billionaires, and some awesome families from all over the world. What I love the most is connecting with all my clients personally, learning about their likes and dislikes and creating dining experiences they cherish.
I work out of some of the most ridiculously luxurious residences in Cape Town, which makes me fall more and more in love with my home city as I am constantly seeing it through the fresh eyes that my guests get to view it. I feel truly blessed doing what I do. I can finally say again that I am cooking out of passion. It’s hard not to when your guests treat you like family.
I want to grow organically. I have a lot of ideas for the future, but one thing COVID has proved is that the future is unpredictable. What I know for sure is that I want to travel the world with my cooking. Whatever can promise me that opportunity will grab my attention. Until then, I keep myself open-minded and try to learn as much as possible.
Right, let’s get down to business. So, with no further adieu, Chef Marc, over to you.
Kitchen Samurai: We all know a sharp kitchen knife is the most crucial tool in any kitchen. Do you prefer a specific knife shape and have a favourite knife maker or brand?
Marc Jackson: I believe that every job has its tool/knife that is designed to tackle it best. Despite that, you can’t go wrong with a Gyuto. They can tackle pretty much everything. I do have a favourite knife maker; I’m OBSESSED with Yu Kurosaki’s knives! They are outrageously beautiful!
Kitchen Samurai: Steel is always important when selecting a workhorse. Which steels do you currently work with in the kitchen? Do you like harder steels for sharper edges, or do you put your knives to work?
Marc Jackson: My knives vary in terms of steel. I have Shirogami 2, SK, SG2 and Stainless knives. In terms of preference? Carbon steel or powdered steel all the way! The only exception for this is when it comes to your classical deboning knife, as harder steels are more prone to chipping when dealing with bones, so I like softer stainless steel for that.
Kitchen Samurai: Knife maintenance is key to prolonging the longevity of knives. When your blades get dull or damaged, do you sharpen them yourself or send them for sharpening?
Marc Jackson: I sharpen and hone them myself. For the carbon steel knives, I always force a patina on them as soon as I buy them to accelerate that process so that maintenance is a bit more chilled.
Kitchen Samurai: What is your favourite produce to break down, and which knife works the best for that purpose?
Marc Jackson: I love butchery! I will look for any excuse to whip out my Honesuki. When I was in the bush, our head guide would shoot Impala for us. I would get so excited to skin, gut and break them down. My honesuki has been through literal tons of protein; the thing is an absolute machine.
Kitchen Samurai: We refer to our higher-end, hand-forged knives as show ponies. Do you have a dream knife or show pony you would like to own one day?
Marc Jackson: I have a few…. My absolute dream knife is a Massamoto KS Gyuto! But because they’re so hard to find, I would say that my close second is practically any knife by Yu Kurosaki. Them thangs is pretty!
This or that…
- Santoku or Gyuto (Chefs Knife) – Gyuto
- Carbon vs Stainless – Carbon (except for a traditional boning knife)
- Japanese vs Western – Japanese
- Self-Sharpening vs Send for Sharpening – Self-sharpening (except if I absolutely massacre the thing)
- Wood Cutting Board or Rubber Compound – Wood (except if you work in a restaurant because, HACCP)
Thank you for taking the time to engage with us, Marc. Thank you for being a loyal Kitchen Samurai supporter and sharing your knowledge and our shared passion with the world! We wish you well in all your future endeavours and hope to see you many more times at Kitchen Samurai.
Stay sharp,
Kitchen Samurai