WOMEN MAKING WAVES
This year’s FOOD XX winners share with us their inspirations, their passions, and their favourite spots in the city.
The annual Food XX Awards, launched by Studio H, shines a spotlight on the achievements of womxn in all spheres of the food and hospitality industry, from farming to food styling, education, culinary heritage and more. “Once again, we were blown away by the sheer volume of nominations received,” says Hannerie Visser, director and founder of Studio H. “It really reinforced our belief that women are the backbone of the food and hospitality industry. And now, more than ever, we need to take the time to recognise and honour their work.”
Womxn are unstoppable.
What does this award mean to you?
I was so surprised and blown away, I had NO idea I would be receiving an award. But to me, it just means that whatever I am doing, I should keep doing. It is incredible to know that others are noticing my journey, my risks, my food, and ME – as a woman in a very male-dominated industry. I want to stay on the path I’ve created and worked hard to achieve and, in that way, hopefully, inspire any other womxn to follow their dreams, or believe in their capabilities. We are so much more resilient, strong, intuitive, and badass than we even realise – womxn are unstoppable. – Jess van Dyk (Chef, owner of Post and Pepper, Stellenbosch) In the Kitchen Winner Food XX Awards I Instagram: @jess_v_d
I would often hide away in the kitchen, and I believe that is where my passion for being a restaurateur and the cheffing field really set in.
What started you on this career path?
I have wanted to be a chef for as long as I can remember, I grew up in a very big family where food was a huge part of our everyday lives and with my mom having so many kids, we were always baking and cooking with her in the kitchen. I started a waitressing job in my early teens and absolutely hated every moment of it and I would often hide away in the kitchen, and I believe that is where my passion for being a restaurateur and the cheffing field really set in. I have been in the kitchen since I was about fourteen and have never looked back! – Jenny Ward (Kitchen Manager & Culinary Program Lead) Food Educator Winner Food XX Awards I Instagram: @cjenny6
The atmosphere is the perfect ‘kinda classy, kinda hood!’ that I appreciate.
What’s the plan for an ultimate Friday evening with friends?
We’ll start at Ukhamba Beerworx to enjoy unique African beers on tap; and, since this establishment is at Makers Landing, we’ll sample some foodie delights – Emazulwini, Kapooshka, Charm’s Kitchen, Coffee by Moses and Afrikoa are my staples. Cause and Effect Cocktail Kitchen and Cape Brandy Bar never disappoint! Kurt and his team are knowledgeable, always gracious and warm, their drinks a consistent treasure hunt for the palette, and of course the atmosphere is the perfect ‘kinda classy, kinda hood!’ that I appreciate. We would end the night at Selective Live, an intimate live music venue that has an eclectic line-up that always delivers. – Khanya Mncwabe (Co-founder & CEO: Matawi) Drinks – Alcoholics Winner Food XX Awards I @nokukhanya1426
Food has become my main medium of expression.
What started you on this career path?
I enjoyed being creative from a young age. In school, my top subjects were art, history, and English. As an adult, I worked many different jobs in hospitality, and as a magazine writer and sub-editor, later as a graphic designer in advertising. Then ten years ago I went vegan and became a vegan chef and since then, food has become my main medium of expression – whether making it, drawing it, or telling stories about it. Parusha Naidoo (Food artist and writer) Food Heritage Winner Food XX Awards I Instagram: @parushanaidoo__
I want to tell her story – I want to tell our story.
What keeps you going on tough days?
My late grandmother. Her teachings have never left me, and the constant love that was placed into every plate of food she served nurtured my passion for food. I want to tell her story – I want to tell our story. – Zandile Finxa (Product Developer) Secret Ingredient Winner Food XX Awards I Instagram: @queen_finxa
Usually how things end up is better than planned, anyway.
What advice would you give to your younger self?
Do the best you can but accept that the external circumstances are simply out of your control – and usually how things end up is better than planned anyway. Also, get in the ocean as much as possible! Freediving or ocean swimming are some of the things that keep me going on tougher days. – Meghan Werner (CEO & Founder of Theonista) Drinks – Nonalcoholic Winner Food XX Awards I Instagram: @theonista
I wanted to do something more meaningful and fulfilling, where I had more freedom to follow my own path.
What started you on this career path?
Although I have a degree in the food field it took 18 years before I left a corporate communications career in finance (a male-dominated sector) to enter the food world as a career. The change was slap-bang in the middle of a mid-life crisis, and I wanted to do something more meaningful and fulfilling, and where I had more freedom to follow my own path. I started a PR company specialising in supporting local food heroes. My interest in food traditions grew into quite an obsession from there on. – Errieda du Toit (Author) Food Icon Winner Food XX Awards I Instagram: @huiskok
