Born and bred Durban chef Gugu Wanda chose to ditch serving up justice and opted to serve great food instead.
Four years into her law studies, Wanda faced facts: her heart longed to be in a kitchen doing what she really loved.
Wanda, born in uMlazi and now living in Durban North, said her passion for food was evident when she was 7 years old and whipping up sumptuous breakfasts for her family.
However, as she grew up she had never considered cooking as a career.
“After I matriculated in 2009 from Holy Family College in Glenmore, I embarked on an LLB degree at the University of KwaZulu-Natal,” said Wanda.
After studying for four years she realised her heart was not in it: “I’d rather be running around a kitchen than a courtroom,” she said.
Wanda enrolled at Capsicum Culinary Studio’s Durban campus for a three-year Food Safety and Culinary Arts Diploma (now the Advanced Professional Chef Programme). After graduating in 2016, she trained at Market Restaurant in Morningside, and then got her first job at Café La Plagè as a griller.
“After six months I moved up the ranks to sous chef and eventually to head chef,” she said.
Last year she opened her own private catering company called The Next Table, which aims to create a space where people whose paths wouldn’t normally cross, come together to enjoy good food, wine and conversation.
“We provide 5-star dining in the comfort of the client’s home and make the occasion a memorable one.”
Newly appointed head chef at St Mary’s DSG Kloof and executive chef at Little Havana, Wanda is a busy woman.
“Staying up to date with culinary trends and kitchen processes, dealing with suppliers and ensuring that they deliver quality goods at affordable prices, managing the inventory, and leading a brigade that can put its best foot forward all the time is a lot of work,” said Wanda.
She said she loved nature and had a 5-year plan to open a sustainable restaurant.
“I want to be able to open a farm restaurant that is also involves people, teaching them how to grow crops, harvest them and turn them into amazing meals they can serve in the restaurant,” she said.