UTHOKOZANE Shongwe, osanda kujoyina ihhotela elihamba phambili eSandton, iMaslow, akamusha endimeni yokupheka.
Le nsizwa eneminyaka engu-38 ubudala yakhuliswa nguyise owayenesilaha eTembisa, eKurhuleni.
“Ngikhule ngidayisa inyama, ubaba wami wayenebhusha eTembisa, ngangihlinza ngihlahlela yonke inyama kusukela ngineminyaka engu-15,” kusho uThokozane.
Uthi ukusebenza ngenyama, nokusiza ekhishini uma kusetshenzwa yikona okwamholela ekusebenzeni njengomsizi wasekhishini emahhotela (sculler) ngemuva kokuphothula u-matric.
Ukuthola kwakhe ithuba lokufundela umsebenzi wokupheka kwamenza waba nentshisekelo yokuthola iziqu zeCity and Guild kusuka eHTA School of Culinary Art.
Uhlobo lokudla athanda ukulupheka
UShongwe uchaza isitayela sakhe sokupheka njenge- Afro-fusion, ukuhlanganisa izithako zase-Afrika nezindlela zokupheka zendabuko ngesitayela sama-French, ukuze kubonakale kuhlukile ukudla kwakhe.
“Isitsha sami esihamba phambili, i-pap n vleis, okuyisiteki se-ntshe efakwe ama-herbs nepapa elenziwe kamnandi ngezithako ezahlukene, i-chakalaka purée, nesipinashi esinokhilimu.”
Umlando ngomsebenzi wakhe :
Le nsizwa eyayiyisikhulu sabapheki ehhotela elincane eGoli, isiphekele osaziwayo, abaculi abahamba phambili uPharrell Williams, Ne-Yo, nabanye.
Uthi kumqeqeshile ukusebenza nabapheki abahlonishwayo kuleli njengoSiyabulela Kobo, nowayengumengameli weSA Chef Association, James Khoza, owayengazikhukhumezi ebuholini bakhe yize enezimendlela ezimbeka phezulu.
“Njengamanje sincane isibalo sabapheki abangenayo kule ndima kanti abantu abangafuni ukusebenza ngokuzikhandla bafiphalisa ikhono labo. Lo msebenzi udinga isineke, ukuzinikela wenze konke okudingekayo kuwe ukuze ukhule. Ukwentuleka kwabapheki kubonisa ukuthi intsha engenayo isheshe ithole izikhundla eziphezulu ingakazilungeli.”
Uthi lokhu yikona okumenza abe nesineke sokucathulisa omafikizolo abayingxenye yethimba lakhe emsebenzini.