By: Zandile Majavu
The culinary school owner of Kushinda Academy is determined to flip the script to black excellence for upcoming chefs and caterers, who want to branch into the sector and explore endless possibilities. Nohlanhla Manganye worked as an editor for the SABC while pushing her passion for catering for film sets till she shot up to cooking for big productions such as Netflix. The challenges she faced while working part-time groomed her to overcome any obstacle.
“Small business owners in the culinary industry, such as caterers and restaurant owners, definitely have the potential to significantly contribute to promoting black excellence in business. “By leveraging their skills, talents, and unique culinary perspectives, they can serve as inspirational figures and challenge prevailing stereotypes within the industry,” Manganye said. Manganye started owning Kushinda Caterers in 2010. Kushinda is Swahili, and it means to ‘win’. She was no stranger to being in business, as she used to sell sweets and chips to her classmates in high school.
When she left the comfort of her job to cater full-time, little did she know that she would have to brave a storm of challenges. “Starting a catering business entails various challenges, including obtaining permits and licenses, cost management, client acquisition, ensuring food safety and quality, and navigating competitive landscapes. A thorough business plan and adaptability are essential in overcoming these obstacles,” she said.
Manganye, who grew up in Pongola, KwaZulu-Natal, said there were countless opportunities for aspiring entrepreneurs within the culinary industry, ranging from establishing catering businesses, food trucks, and pop-up restaurants to venturing into online food delivery services. Kushinda is dedicated to empowering chefs by offering business development training, mentorship, and resources to foster entrepreneurial skills.
By equipping chefs with the necessary knowledge and tools to run successful culinary businesses, Kushinda aimed to foster a new generation of chef entrepreneurs. “Moreover, avenues exist in food product development, culinary tourism, food blogging, and culinary education. I believe there are many opportunities, but the education around these opportunities is limited,” Manganye added.
She pointed out that the culinary sector’s economic impact, including job creation, revenue generation, and cultural contributions, was sometimes undervalued or overlooked. “Culinary education traditionally emphasises technical skills and creativity in the kitchen but may lack comprehensive training in aspects like business management, marketing, and financial literacy. Bridging this gap is important in empowering aspiring chefs to excel not only in culinary arts but also in entrepreneurship,” said Manganye.
She said a business mindset was crucial in the culinary space as it enabled chefs to not only showcase their culinary prowess but also effectively manage operations, finances, marketing, and customer relationships. “Understanding the business dimensions of the culinary industry is integral to long-term success and sustainability in the competitive culinary landscape,” she said.
