Jourdan Euston Copeland is the Soufflé King with Jamrock blood and the first black male model to walk the Burberry runway.
Hailing from the sunny side, Jourdan Copeland’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 Burberry, Calvin Klein or Christopher Raeburn, he’s whipping up a sugary storm in the kitchen. Taking his tea with six sugars, favouring peanut butter Kit Kats and creme brulee, Jourdan’s sweet tooth is insatiable. Hailing from Jamaica with the tattoo to prove it, Jourdan was spotted on the London Underground and when the eyes of the fashion world aren't on him, 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. We chat to Burberry's new poster-boy and find out 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.
What do you think when you look in the mirror?
What you lookin’ at?
What do you get up to in your spare time?
I still work in the kitchen when I can, but spare time goes to chillin’ with friends/family most of the time, going out is good too, maybe to a restaurant, or a rave :)
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.