Five star chef Phil Khoza turned to reimagining traditional food, producing and freezing it for the retail market.
People craving traditional African cuisine no longer need to visit the aunt at the taxi rank with her boiling cast iron pots, a questionable food caravan, or a roadside stall for dombolo dumplings.He’s a five-star chef and has cooked for celebrities, politicians, and various plumed individuals. Chef Phil Khoza spent twenty-five years working in the kitchens of luxury restaurants and high-end hotels.
To feed so many people, pre-preparation was the ideal and over time he started pre-preparing meals, freezing them, and slowly easing the pressure on himself and his colleagues in the kitchen. “We only prepared breakfast each day,” Khoza recalled, “since everything else was already stored in the deep freeze.”The success of the endeavour also germinated a new idea, and its spawn happenstance coincided with the venue commencing retrenchments of some of his staff.
Then, another idea struck him. What about people who don’t frequent his restaurant, potential customers who lead busy lives in suburbia and end up buying frozen microwave dinners to heat and eat. “The options are currently limited,” he said, “but I plan to change that soon.” Khoza made work of his idea and started pitching it to retailers more than a year ago; the sweat paid off.
It was a longish journey, but he got a seat at the table and Pick n Pay will be stocking his range of Unorthodox Chef frozen traditional meals in Gauteng from next month. He’s also in discissions with the Shoprite Checkers group.Khoza brings traditional African cuisine to supermarket freezers
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