Wanted Online: Turning the tables at Emazulwini Restaurant

“It was important that people were open to at least trying everything,” says the chef. “I didn’t want to give them the opportunity to skip dishes because of misconceptions [of tripe, chicken feet or tongue, for instance] — it’s totally fine if they don’t like it, but I’d rather they try it first. More often than not, they do enjoy it, though!”

It’s this dedication to celebrating her heritage, this uniquely considered offering and, no doubt, her prodigious skill that have catapulted Molefe to international renown, even if she merely attributes it to being in the right place at the right time. She acknowledges the hardship of being an African woman in the industry, and speaks of the lack of representation in professional kitchens, of women being an element of stability at home, of her own love of spending time with family, and the global movement towards better mental well-being and work/life balance.

“How do we allow people to be there for their families and still work in the industry? How do we split hours to allow people adequate time off while still running a successful restaurant? There’s a lot of talk, but we need the action to make it happen.”