Introducing Lwazi Makhubu - Class of 2025
Lwazi Makhubu / Portrait Photo: Kathy Pitout Photography
Q&A WITH Lwazi Makhubu
1. What Inspired you to enrol at Jackie Cameron School of Food & Wine?
When I visited Chef Jackie Cameron’s school with my parents, I felt an instant connection - that this was my place for growth and success. My heart felt this was where I belonged. I then did more research about the school through Instagram and YouTube, alone and with my parents, and I knew this school would give the advantage to becoming a successful chef and the vision that I have for myself. I felt very excited to start my journey here.
2. What are you hoping to achieve here?
I am hoping to be successful in everything that this industry has to offer. I want to know and learn more about food, and to increase my knowledge of wine. I’m aware that there’s so much I don’t know about the culinary industry, but I do know that I want to be the best — a quality, professional, high-end chef.
3. Explain what you are prepared to give of yourself.
I’ll give everything that I possibly can to get to the vision that I have for myself. I will avail myself and show up because I believe that it is important to simply show up and participate. You never know what opportunities may come your way if you show up and take part.
4. What is your long-term goal?
To work hard and gain as much experience as I possibly can to reach my aim of being a quality chef, who is highly regarded and respected, as well as running my own culinary business one day. I hope to make a permanent name for myself.
5. In how many years do you hope to achieve this?
Within 10 years I aim to start something worthwhile so I can build my legacy.
6. Are you aware that the pressure you'll be placed under during the course will help you to achieve your goal? Elaborate on your ability to cope with pressure.
I am very aware of the pressure that is about to come my way. I know that it’s going to be very intense and it will not be easy. However, I am prepared for it because I know that all the hard work will pay off one day and that I will be grateful for it. I have worked in an environment where pressure was relevant. It wasn’t easy but I would like to get stronger with that and get better at it.
7. Do you shy away from hard work? Elaborate on your answer.
No, because I know that I work to get the task done. The reward that comes with hard work is amazing and it gives me that drive to keep on going and increases my love for working in the food industry. Hard work makes me believe that I can be the best that I can be each time.
8. Are you willing to perform all tasks assigned to you? Give a reason for your answer.
Yes. I want to be a great chef and to achieve this, means completing my tasks and taking responsibility. Many don’t even get the chance or aren’t able to study at Jackie Cameron School of Food & Wine. My parents are paying a lot of money for me to be here, so I need to perform the tasks assigned to me, thereby making myself and my family proud. For them, including Chef Jackie, to know that all that they are doing for me is not going to waste.
9. Are you aware that the hospitality industry requires you to work on weekends and public holidays while guests ‘play’? Comment on this.
Yes! I am aware of that. The hospitality industry is all about service, whether it’s food, cleaning or housekeeping. A guest’s ‘play’ is about memorable moments - good food, relaxation and comfort.
10. Who is your favourite international foodie?
Jamie Oliver. I grew up watching ‘Jamie’s 15-minute meals’ and I was profoundly excited. I now have his cookbook, ‘Simply Jamie’, which offers good food insights - from delicious salad dressings, to deserts and cooked meals.
11. If food had a personality what dish would be most like you - and why?
It’s stews and curries. I love the guessing game that comes with eating a good stew or curry, wondering about the ingredients and the cooking process that made it delicious. People see me and think they know me; however, they get surprised when they get to know and that I’m a kind soul who has been through a lot and yet manage to stay kind. A stew or curry best describes my personality.
12. Where were you born and raised?
I was born in Midrand, Johannesburg. I was raised in Soweto, Staying, mainly, with my grandparents because my mother was working hard for herself and me. During my primary years, I would visit either my mother or my father during weekends and holidays. I stayed with my mother, permanently, from when I was 13 years old.
13. Apart from food, what hobbies do you enjoy?
I enjoy restaurant hopping, shopping and going out with the girls. I also enjoy my space, being able think and I enjoy my own personal time - watching reality shows, as well as a good series when I’m not going anywhere.
14. What dish do you find least inspiring? Explain your reason.
I can’t think of anything because I can’t remember a bad dish that I have had. I love good food; therefore, I have always had good food.
15. Name four celebrities you'd like to have at your dinner table. Explain why.
Jamie Oliver, Siba Mtongana, Bobby Flay and Martha Stewart. They’re a good combination of food celebrities that would give constructive criticism about what I’d prepared. Imagine getting amazing criticism from them? That would be mind-blowing!