A trio of talent!

JUNE 14, 2018

A trio of chefs make strides in their career as their talent and passion for the industry grows. Jude Rauler (21), Vuyisile Moyikwa (22) and Asiphe Mbezu (23) are proud to be in the kitchen at Radisson Blu Hotel, Port Elizabeth and hope to inspire youth to follow their lead.

A passion for cooking started from a young age for Rauler, “I have treasured memories of cooking in the kitchen with my grandmother” and as he grew older, was encouraged by family and friends to pursue it as a career. Unsure of the longevity, he researched and found an outreach program for the Youth that inspired him to delve into the flourishing industry.

Through his training and internship at Radisson Blu Hotel, he finds joy in being creative when plating meals as it adds to the guest experience and enjoyment of ‘eating with their eyes’ before they taste the flavourful meal. He draws inspiration from programs that showcase South African foods, private SA Chef, Neil Anthony and hopes to one day write an easy cookbook for young mothers, to prepare hearty recipes for their children, including his favourite pasta dish, Spaghetti Bolognaise packed with flavour.

Moyikwa recalls his childhood being strict, as the first born, his mother pushed him to be an example for his siblings in his household. It was when he failed matric that the words of his teacher rang true, “don’t be a victim of your situation, just be victorious”.

His mindset changed as he wanted to do more with his life and started studies and practical experience at the Ray Mahlaba Skills Centre where he learned hospitality and business skills. This set him on a path of envisioning a future where he could own a restaurant and catering business, a dream that also sees youth within his community being employed. He is inspired daily by Radisson Blu, PE Sous Chef, Julia van der Westhuizen to persevere.

Mbezu lives the sweet life as a pastry chef intern in the kitchen. Shy in nature but confident in his ability to whip up something sweet to savour. He too enjoys being creative in the plating process adding extra cherries to complete the piece. Being the breadwinner in his household, his caring character carries through to his work in creating special messages for guests on occasions.

A message he often conveys to his siblings and would advise the younger generation, is to “achieve your best and you will be successful; always believe in yourself and set your own destiny”.

The proudly Nelson Mandela Bay trio serve artfully prepared dishes with a purpose of providing the guest with a taste of young local talent in the City. When asked what their secret recipe is, they all agree with a famous Thomas Keller saying, “The recipe has no soul. You, as the cook, must bring soul to the recipe”.

Contact Franchisee Liandé Barnard
Eastern Cape contact number 086 163 6845
Eastern Cape email address exec4@ricochetpublishing.co.za