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The Perfect Serve

Second Issue Editor’s Thoughts

Second Issue Editor’s Thoughts

A Shot To Embracing Equity

EDITOR'S NOTE - A Shot To Embracing Equity

Full disclosure, I haven’t always believed in many of the special days we choose to commemorate on the global human calendar, especially those that seek to shine a light on the deeper issues that form the fabric of our existence. Gender disparities are one of them. In a world that, on the one hand, has for centuries pushed the agenda that women belong in the kitchen and that cooking is a woman’s job, while at the same time, it’s clear to see that men dominate the actual paid work of professional cooking, it’s often difficult to imagine a world where these issues are resolved.

But this March, as we commemorate International Women’s Month under the theme EmbraceEquity, I am reminded of the heavy lifting that both women and men have done and continue to do to move us ahead and create spaces where women can excel in the food and lifestyle space.

In recent years, women have carved out new paths within the food industry. For example, food and restaurant photography which has become a make-or-break necessity in the success of all food bloggers, publishers, authors, chefs and restaurants worldwide, is dominated by women who make up 62.8% of food photographers globally (insert applause). Not only that, but women are also stepping into territory ordinarily unknown to them, like Nikki Gomes, the Scotch Whiskey connoisseur, redefining the art of Whiskey and pushing for gender Equity within the alcohol industry and Kesego Moeng, leading the way for women mixologists owning their greatness. We celebrate these women and all those supporting the charge!

Bottoms Up,

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Editor’s Note – Tastes Like Home

EDITOR'S NOTE - Tastes like home

Perhaps the most memorable food memory I have are the words, “there’s rice at home”. The phrase came in many variations, “we’ll cook when we get home,” or my least favourite one, “There’s tiing in the kitchen”. Much to my younger self’s annoyance, she knew all that; when there is tiing in the house, you will know. And while there may have been rice at home, the obvious was that I wanted no part in it. Words I often find myself mulling over today, with limited time and so much easy access to instant food through apps and great dining experiences from restaurants, sometimes I wish there was rice at home. The same rice I dreaded in yesteryears, precisely as they would make it at home.

Something about time makes for a refined palate. It appreciates the simplicity and beauty of food in its most authentic state, which is what home cooking is all about. Today, like Queen Finxa, who introduces us to the Sorghum Agenda on page 16, nothing excites me quite like the smell of fermented sorghum or the smell of fresh bread, which reminds me of the days my older sister would make diphaphatha for breakfast and how we’d spread butter on them while they were still warm. The butter would gloriously melt into the bread. An English muffin just doesn’t cut it, and the Avo toasts and salmon bagels are great, but when the warm phaphatha and butter craving hits, only it can do the job.

The irreplaceable taste of home and the nostalgia that comes with it is a feeling we can all relate to. Chef Wezi shares fond food memories from his childhood on page 3; we spend a beautiful summer afternoon in Maria Kathurima Selemogwe’s home (page 18); Chef Lee takes it up a notch with the launch of Good Food, Good Business for all our foodiepreneurs, and then we head to Eswatini, where our perfect guest Michaela Jacobsz tells us all about TheHungryHun (page 29).

What does home taste like to you? Let me know; editor@theperfectservemag.com.

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