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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South African Culinary Heritage
that profession, whether these are proposed by a
government entity or an industry-guiding body.
Meeting, mingling with and getting to know others in your
field provides you with the priceless opportunity to get your
face and your résumé in front of prospective employers and
resource suppliers in a relaxed atmosphere. Attending local
and national meetings and conferences reveals your
commitment to excellence in your profession, and also
introduces you to the other players.
These events also help you to keep up with the latest trends,
developments, new products, vendors and potential
opportunities to enhance your career and mentor others.
Membership in a professional organisation also serves as an
effective marketing tool, indicating to others of your
professional commitment to potential clients and reassures
them of your competency and willingness to stay informed
of the latest developments in your field.
In industries – primarily those that are populated by selfemployed
practitioners – such as restaurant owners and
caterers, joining a professional organisation offers access to
group insurance and discounts on goods and services.
THE CHEF’S TABLE
This is an event that has been designed as an indulgence for
dining connoisseurs. It offers the rare opportunity to be
welcomed into the restaurant’s inner sanctuary – the kitchen
– to enjoy memorable tastes and conversations hosted by
the Head Chef. The patrons are taken behind the scenes to
observe the buzz of the dinner-hour preparations, where
they will also enjoy a glass of red wine with hors d’oeuvres,
followed by a selection of main signature dishes.
The idea of the Chefs Table is also for the host chef to
interact with the table, presenting the food dishes to the
table, himself, and allowing the diners to learn more about
the dishes, their various components, and preparation.
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