Spotted travelling to work on the tube, soufflé king Jourdan is the freshest face on AMCK’s books.
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Hailing from the sunny side, Jourdan’s chiselled cheekbones and feline eyes come from his Jamaican heritage and now reside in South London’s Greenwich. When he’s not busy striking a pose or striding runways for Astrid Andersen, Christopher Raeburn or Christopher Shannon, he’s whipping up a sweet storm in the kitchen, mixing sugar and art in pursuit of the perfect pastry dish. Super-chilled and level-headed, this 19-year-old is set for understated stardom in the modelling world but hasn’t become infatuated with the fast-paced thrill of the fashion pack. You can find him chilling out, maxing, relaxing all cool among friends, family, food and tunes with a beat and he’s still set on getting back to baking. Jourdan took some time out from his new-found jet-set lifestyle to let i-D online flick through his pics and prove to us that eye-candy comes in all sorts of flavours.
When did you start modelling? End of May 2012. My agent, Patrick found me on the tube, on my way to work. Are you modelling full-time? At the moment yeah. I only recently qualified as a pastry chef, but I was working in restaurants while studying. Early starts, longest of days, and late nights included. Modelling is different, it’s good, but I’ll be back on my pastry later on.What are your mates like? Fully mad, alot of them I’ve been friends with since school times. I love em’. When did you start cooking and why did you choose to specialise in pastry? My first ever cooking experiences were at home with Mum or Grandma when I was little. I’d have to stand on a chair to reach the worktop but sometimes I was allowed to stir things now and again. I chose pastry because I like sugar too much. And art. I’m a little bit of a perfectionist as well though. What makes a good chef? Knowledge, quick learning, speed, and to be able to stay calm under pressure. What’s your favourite dessert? Favourite dessert to eat? A nice creme brulee. Favourite thing to make? A soufflé. I used to be called ‘soufflé king’ at work. If i-D came for dinner (and dessert) what would you make us? Starter: Scallops, chorizo ragu, and broad beans. Main: Grilled Chicken, sweet potato rosti, roasted peppers, with coconut and chilli foam. Dessert: Chocolate and pistachio soufflé, with chocolate ice-cream. What’s the best piece of advice you’ve been given? You only live once. If you live it right, once is enough.
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