SOUTH AFRICAN CULINARY HERITAGE
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families. It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow. Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter. Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families.
It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow.
Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter.
Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
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Eunice Rakhale-Molefe
Kitchen staff and cleaners: Men are supposed to wear
two-piece overalls, grillers-grill pants and griller t-shirts, and
they must also wear closed toe-cap protective shoes at all
times. Ladies, too, are expected to wear one-piece overalls,
closed toe-cap protective shoes at all times. The trainees
must also wear black shoes, and their requisite uniforms
should have name tags indicating that they are trainees.
Name badges are compulsory for everyone.
The employees’ nails must be short and clean. The ladies
who use nail polish must ensure that this is clear, or
transparent. Everyone should use deodorants to minimise
body odours. Men must be clean-shaven, daily, without fail.
Our hair must be washed and combed every day. Writings
on the skin, especially tattoos, are prohibited; and, also, no
tongue, eye or nose rings or studs are allowed.
Cellular phones – The Protocol: Cellphones are not
allowed while the restaurant workers are on duty, and it is
advisable that they should switch off their cellphones while
on duty. If an urgent phone call is expected, management
should be notified in advance.
Visitors are not allowed – especially in the kitchen – unless
their anticipated presence has been arranged in advance,
with front shop management. Friends and families sitting at
tables should be treated as guests. We must respect nonsmoking
guests. There should refrain from smoking while
on duty.
Equipment: Employees will need to have, on their persons
or within easy reach, three working pens, one dry cloth each,
one wet cloth each, a working cigarette lighter, a float of
R50.00 notes and coins, a docket book, and a wine opener.
All uniforms must be worn with dignity, especially the
waitrons’ uniforms. Waiters must be delegated a table to
experience the service during their break at a designated
eating area.
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