After graduating from SHS, I went straight into the hospitality industry, working in kitchens as a chef. After a few moves, I somehow landed in retail. Strange shift, but it taught me a lot and showed me some overlap with hospitality.
I got married in 2019, then COVID arrived. During lockdown, I started a private chef business, first selling home-packaged meals, then cooking in clients’ homes once restrictions eased. I loved it and still recommend this path to students.
I later launched Mogodu Monday on Uber Eats, offering South African food. The business is still running, and we now operate from a food truck.
Then I became a mother — a whole new chapter. Today I’m still a private chef, mostly working with local celebs. I also launched Supper Club, and the first event was featured on SABC’s Unwrap Africa. The next one is planned for October.
SHS gave me a foundation that I didn’t fully appreciate at the time, but I’m grateful for it now.
