When did you decide to become a chef?

I started waitering at another lodge in Madikwe Game Reserve and I also worked as a housekeeper. Usually when the chefs came in in the evening I observed them and learnt how they did their things, how they did their boma, how they did their plating, how they did their breakfast and I started to learn and enjoy. Once the Head Chef asked me to come into the kitchen to help them because someone in the kitchen had called in sick and that was when I began to do breakfast.

What was your first assignment as a cook? I stared with the omelet. The chef showed me how to do the open omelets. They said it was easier, you just put the eggs in the pan and then the ingredients, bacon or sausages or any ingredients the guests like, and then you put the pan in the oven and after that you can take it out open. Then they allowed me to cook for the staff and I worked as the staff chef for two years. I was starting at 7 o’clock in the morning and working until 4 o’clock and then I had my break. Everyday when the chef came at around 6:30 in the evening I silently joined them to see how things worked and one day I asked them if I could cook for the first ten guests and they said yes.

Do you remember what you cooked that time? 
I started by cooking a meal for 5 people, they wanted the beef medium and chefs showed me how to do beef medium and they also showed me how to do all 5 plates and, after that, they congratulated me. Then they told me that on the next day we would find a new staff chef and that I would cook on their side and so it was. I officially started my carrier as a chef in 2007. I started to do hot breakfast first as well as taking over for the pastry lady when she was on leave. It’s important for a chef to learn to do everything.

When have you joined Rhulani Safari Lodge? 
I started to work at Rhulani on December 16th at a very busy time. It was hectic, by the way, but I have enjoyed everything so far. My best part in the kitchen I like cooking hot kitchen but at Rhulani I do the pastry as well as the hot kitchen.

How was it for you to join Rhulani kitchen where there are already two other chefs? Can three chefs cook in harmony?
I have learned lots of things at Rhulani about pastry, Banoffee pie and hot cheese puffs (gougères). I would like to thank my colleagues Mavis and Harry to give me the opportunity to learn from them and, at the same time, they are open to learn something from me. I appreciate everything they have done for me.

What’s our favorite dish? 
My favorite dish is the risotto served with beef fillet with red wine sauce on top and some vegetables and my favorite dessert is panna cotta with berries coulis .