AT YOUR SERVICE Two local chefs give us the low-down on their style and fare C H E F
Lerato Zondi
I have loved cooking and creating dishes from an early age and used to help my granny and mom stir pots for family gatherings. I saw how food was a good enough reason to gather even the busiest of family members around the table and even the simplest of dishes was enjoyed amidst chatter, gossip and laughter. Food is also a great peace offering and has always been my secret weapon. A U G U S T
|
Twenty-five-year-old chef Lerato Zondi from Thornton, Cape Town, established her own food company during the pandemic called Otarel, baking custom-made cakes to fit any occasion as well as catering for events big and small. Against all odds, it has been doing well. Otarel is her name backwards. FAVOURITE COOKING TOOLS: I love my cakesicle mould. As a girl who lives for close to zero waste, I love the idea of being able to use my cake off-cuts in a beautiful way. Also my pastry-horn baking mould which makes it really easy for me to make pastry shells. I make a “milktart” cannoli STYLE: Food is my unspoken language of love, with energy and love being the main ingredients, and I hope that other people feel that too whenever they eat my food. One of my goals is to introduce the world to South African flavours. I am also passionate about ensuring no one is denied access to wholesome and nutritious food and my dream job would be to somehow be involved in a project aimed at ending world hunger. CONTACT otareleats@gmail.com
S E P T E M B E R
2 0 2 1
HI
|
2 7
