Even though Tinotenda Sadziwa went to university to study for a BSc in Sociology her real passion lay in cooking, something that had been ignited when she was a young girl.
Says the 29-year-old chef who originally hails from Zimbabwe: “From about the age of eight, I started to really love cooking for my family and spending time in our kitchen at home baking with my mother.”
So, it was no surprise to her family when she told them that she wanted to switch careers from sociology to cheffing.
“In 2019 I started a small catering business as a side hustle, but the fear of being average and tired of doing the most basic dishes made me decide to enrol at a culinary school to learn all the baking skills and techniques. I just went on internet and searched for the best culinary schools in South Africa and Capsicum Culinary Studio popped up first. My application was approved, and I studied for a Professional Cookery and Patisserie Diploma at the school’s Cape Town,” she says.
“After graduating in 2021, I started working at the President Hotel as a Pastry Commis Chef, and then the call came with the offer of a position as Pastry Chef at Winslow’s Tavern in Cape Cod, Massachusetts in the US.”
The acclaimed restaurant, known for its beautifully plated and highly praised seafood dishes has strong South African roots, with its co-owner and head chef Phillip Hunt having been born and raised in Durban. Hunt is a big fan of young South African chef graduates and has, over the years, employed many Capsicum students.
“Travelling to Cape Cod was such an experience! It was a long flight, but I slept for almost the entire journey. When I connected from Atlanta to Boston, it felt like I was in an American movie, from accents of people at the airport to the fast train I had to catch to the next boarding gate. I loved the experience. Arriving at Winslow’s Taven was a dream come true. I had never seen a kitchen that was as clean and organised as the one I am working in right now.”
So, what does her role entail?
“I am responsible for creating and executing dessert menus, ensuring high-quality presentations and tastes, collaborating with the head chef to develop new and innovative dessert recipes and overseeing daily pastry production, maintaining consistency and quality standards.”
A typical 24-hour day sees Sadziwa awake at 6.30am and, following her “morning devotion, prayer for a good day and asking God for guidance for the day,” starts work at 9am.
“But often I love to be in the kitchen an hour before so I can plan my work before everyone else comes in. I have a cup of green tea with lemon for breakfast, do all the necessary prep until noon, then lunch service starts and goes on until 3pm.
“I take a break and go sit in the park and read my book before I must head back at 4pm for a ‘family meal’ with the rest of the team. Thereafter I set up my station for dinner service and we close at 9pm, after which time I do a kitchen cleaning down with others then head home for a quick shower, some me time to – give thanks to the Lord for the day – and finally bed.
“On my days off I do a deep clean of my room, get my laundry and grocery shopping done, then meal prep for the coming week. After all my chores I take time to catch up with friends and family then relax and recharge for the rest of the day or go online to see what’s trending in the food industry.”
And where does she see herself in five years’ time?
“Over the next five years I want to cook and serve around the world, learn different types of cuisines and save enough money to be able to open my own bakery before 2030.”
Before rushing off to start the day’s prep, Sadziwa answered a few fun questions:
Name 5 things always in your fridge/pantry at home
Corn, fruits, vegetables, white wine and different types of meat
What would be your last meal?
Rice, beef stew and coleslaw
Is there anything you do not eat?
Pawpaw and pasta
If you had to cook dinner for five famous people, who would they be and what would you make for them?
I’d invite Andy Allen, Michelle Obama, Steve Harvey, Priscilla Sheirer and Jamie Oliver and serve them a three-course meal that included a charcuterie board with a selection of cured meats, cheeses, olives, nuts and artisanal breads. For main course – grilled salmon with roasted vegetables and a lemon-dill sauce and beef tenderloin medallions with red wine reduction mashed potatoes and sautéed greens and sides of garlic and parmesan roasted brussels sprouts, quinoa salad with cucumber, tomatoes, feta and a balsamic vinaigrette and sauteed asparagus with lemon zest. And finally, for dessert, baked cheesecake with raspberry gel and berry sorbet and chocolate lava cakes with vanilla ice cream.
Do you have a favourite celebrity chef?
Clare Smyth. She is the true definition of the female chef I aspire to be. The hard work and dedication she has put into her career is matchless. She is the first and only British female chef to be awarded three Michelin stars for her restaurant Core by Clare Smyth in Notting Hill, London. I want to walk the same path and become an African female chef with a Michelin star.
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Feature image: Supplied
