Rosa Jackson is a journalist who transformed her career into culinary experiences in Nice, organizing cooking classes that allow travelers to experience the city like locals. She is the author of the book “Nicoise” and also organises curated food and travel experiences. In this interview, we explore her journey and how she developed all of these projects.

Repose: How did the idea of your project begin?

Rosa: I was working as a journalist in Paris as a food writer for Time Out. One day on the train coming to Nice, I was looking out the window and suddenly thought, “I’ll create a cooking school and call it Le Petit Farcis.” Then I moved to Nice, started a website, offered classes, and little by little people began to come.

Repose: How would you describe what you do exactly?

Rosa: My idea is to create a feeling of family through food and cooking together. People come to the market with me, we shop, cook together, and then share a meal, so they can experience life in Nice like locals.

Repose: How was the transition from working for someone else to working on your own?

Rosa: I had already been partly freelance, so I was used to finding clients. In France it’s harder to be independent, but I don’t regret leaving salaried work. I learned to live with uncertainty. Many unexpected things happened, like flights being cancelled, the financial crisis, Covid, or even my kitchen being closed suddenly. You learn not to worry too much and just deal with things as they come.

Repose: And how did the idea of writing a book come?

Rosa: I was already a writer, so it felt natural. But finding a publisher was difficult. I tried, failed, gave up, then tried again just before Covid and finally succeeded. During Covid I had time to write, and the book came out in 2024.

Repose: Do you consider your work creative?

Rosa: Yes, absolutely. Cooking is creative. Even following recipes, everyone does it differently. Writing is creative too.

Repose: How did your passion for cooking begin?

Rosa: I started very young. I lived in Canada where food was very different, and when I discovered French food I fell in love with it. I started cooking when I was eight or nine years old.

Repose: Do you have plans for the future?

Rosa: I’m happy with how things are now. I want to write a second book and focus more on longer courses, like five-day classes instead of one-day ones. I also organize trips to places like Morocco and Japan where I curate food and travel experiences.

Repose: How did you start organizing these trips?

Rosa: Very simply. I sent a message in my newsletter asking if anyone wanted to go to Georgia with me, and eight people said yes. That’s how it began.

Repose: Why is the newsletter so important for you?

Rosa: It creates a loyal audience. You own your content, unlike social media. It’s a deeper and more human way to communicate, and people really feel connected before they even come to my classes.

Repose: How do you balance work and personal life?

Rosa: They are very mixed because food is both work and pleasure. I love hosting friends, we like to cook all together. Swimming is also very important in my life. Swimming is really good for creative people, it helps me think and disconnect from everything.

Repose: What advice would you give to yourself or to someone starting a project?

Rosa: Don’t overthink too much and don’t take huge risks at the beginning. Start slowly and transition little by little. And don’t give up everything you already have. You can build step by step.

Repose: Did you imagine building all this when you started?

Rosa: In a way, yes. Even when I was young, I imagined teaching cooking in France. The trips came later, but they make sense with my love for travel.

Repose Archive is a creative direction journal documenting processes and projects across art, design, architecture, and hospitality. As designers, we interview creative minds and explore purposeful creation.  Photography credits:  Repose.