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
Teamwork is divine: when God created the universe, he
said, “Let us, let us, let us…”
There are many more lessons of teamwork that we can take
from sacred scriptures. The same excellent service to the
inside, must be given to the outside, an area that tends to be
neglected, and this is unacceptable. Cordial communication
with the guest influences the atmosphere; so this affable,
respectful approach must be made an absolute priority.
A guest who is left in the dark and made to wait for a long
time for their food becomes a disgruntled guest. Guests do
not mind waiting a bit longer for their drinks or food if you
inform them, timeously, and courteously, at all times.
DAILY ROUTINES
Starting a Shift: Sign in, receive and comprehend your
respective duties, check your working area, plan your duties
for the day, do your job, unstintingly until your shift ends,
and carry on if there are overlapping tables, or your
incoming colleagues seem to be overwhelmed.
Briefing session with floor manager entails: Take proper
note of various specials, veggies of the day, out of stock
items and recommendations, managers on shift, Subject to
Quotation (SQ) prices for the day, incentives and sales to
qualify for a shift. Set out bookings and know the table
numbers and areas.
Inspect your serving area for wobbly tables and adequate
spacing. Set all the tables for business. Steam and polish the
glasses and cutlery. Ensure that each table is properly,
notably the sett-fork and knife on the left; Wine glass on the
right, and with salt and pepper on the table. Remember the
toothpicks and serviettes. By the way, the clearing of tables
is continuous, right through the shift.
Be courteous and send a message if you are going to be late,
and if you are likely to be absent, you should call four hours
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