Intokazi yaseNtuzuma yenza ezibukwayo embonini yezokupheka

"INKOLELO yami ngokudla imayelana nokudla okuthinta umphefumulo wakho, futhi ngikholwa wukuthi noma ngabe ukudla kuyaguquguquka ngokuhambisana nezikhathi, kubalulekile ukuthi ipuleti ngalinye oliphakayo, lakhe inkumbulo."

Lawa ngamazwi ka-Andile Magwaza (31) intokazi edabuka eNtuzuma, eThekwini, enguthisha eCapsicum Culinary Studio ophikweni lwaseRosebank. Le ntokazi ithi uthando lokudla lwaqala ineminyaka eyisishiyagalolunye nje kuphela.

UMagwaza uthe uthando lwakhe lokudla luvela kunina.

"Umama wayengumuntu wesifazane osebenza kanzima futhi ezinikele kakhulu ngokusiza abantu nokupheka njalo. Manje ngikholwa wukuthi ukupheka nabantu bekuwulimi lukamama lothando engaqala ukulwazisa futhi ngaphendukela ekubeni wumsebenzi."

“Udadewethu omdala wenza izifundo ze-hospitality esikhungweni semfundo aphakeme kanti ngolunye usuku wafika ekhaya egqoke umfaniswano wompheki futhi kwangimangalisa ukuthi wayebukeka ‘epholile’ lapho elungisa ukudla. Ngalowo mzuzu ngathatha isinqumo sokuthi nami mangenze leso sifundo uma ngifika esikhungweni semfundo ephakeme futhi ngizilungiselele ngokupheka ekhaya.

Ngemva kokuphothula u-matric uMagwaza wabhalisela idiploma yokudla unyaka wonke kwalandela iDiploma in Patisserie studies kanye ne-Advanced Diploma in Food Preparation and Cookery Supervision.

Kwathi eqeda izifundo zakhe, waqala uhlelo lonyaka lokufundela umsebenzi e-US, esebenza e-The Hilton: New Orleans Riverside, nokuyilapho ethi wafunda lukhulu ngamasiko nendlela yokuphila."

Ekubuyeleni kwakhe eNingizimu Afrika, uMagwaza usebenze eKapma Karula game lodge eLimpopo, wadlulela eMpumalanga lapho asize khona ngokuvula indawo yokudlela ehola ithimba elibhakayo nelenza oncamnce.

Le ntokazi inomlando omuhle isebenza emahhotela ahamba phambili njengoba yasebenza naseGauteng lapho yayiiqashwe khona njengombhaki wamakhekhe ehhotela iFour Seasons eWestcliff.

“Yilapho, engabona khona ukuthi ngikhule kakhulu emsebenzini wami futhi kwabekwa isisekelo esiqinile kimina ngokuba yi-pastry chef,” kusho uMagwaza.

Ukusuka lapho, waqhubeka wabamba izikhundla ezifanayo eTime Square Casino, ihhotela elingaphansi kweSun International, ePitoli, e-Hilton, eThekwini kanye nasesitolo sokudla esidumile saseGoli i-DW Eleven13 ngaphambi kokuba agcine esethola umsebenzi wokuba wuthisha wokupheka ukudla okuphekwa ekhempasini yeCapsicum Culinary Studio eThekwini ngaphambi kokuthuthela eRosebank.

“Kufanele ngivume ukuthi ukuba wuthisha ofundisa ukupheka kube ngenye yezinto ezinhle kakhulu engihlangabezane nazo emsebenzini wami futhi ngiyajabula ukuthi ngaphendula lapho kufika lolo bizo,” usho kanje.

UMagwaza usebenzisa umlando nolwazi lwakhe lomsebenzi ukukhuthaza izitshudeni ngekusasa eliqhakazile kule mboni. “Ngihlale ngizitshela izitshudeni zami ukuthi kulungile ukuthi ziqale phansi zishintshe umqondo ukuze ziqhubeke nokukhula.”

Simbuze imibuzo embalwa uMagwaza.

Yiziphi izinhlobo zokudla ocabanga ukuthi zibukelwa phansi?

Yisidlo sasekuseni esenziwe ngama-layer emifino. Iqanda elihle eliphezu kwamakhowe, namazambane konke kunqwabelane kahle yisidlo esimnandi kabi sasekuseni.

Yiluphi uhlobo lokudla okholwa wukuthi kusesitayeleni?

Ngicabanga ukuthi ukudla kwaseMediterrenian kuzothandwa kakhulu, ikakhulukazi uma isimo sezulu sesishisa kakhulu.

Iyiphi i-dessert oyintandokazi yakho?

I-tiramisu nama-candied macadamias.

Yiliphi ithuluzi lakho lasekhishini olithandayo?

Yi-whisk kanye ne-off-set spatula

Yimuphi umpheki omkhonzile?

UMarco Pierre White

Ngabe sikhona isidlo esisodwa osafuna ukusiqonda kahle? 

YIzinkwa nama-muffin angenayo i-gluten

Yiziphi izithako ezintathu ozithandayo?

I-coriander, i-garlic kanye ne-parmesan cheese.