What training and/or membership affiliations do you have that relates to your work?My culinary training includes a foundation in French and Italian cuisine. My practical culinary experience includes fermentation, artisanal food production and food-product development, along with recipe and menu development through my own culinary work. I am currently expanding this foundation into professional private-chef and culinary-consultation services.
Describe a recent project that you have completed.One of my recent culinary projects was developing my own artisanal sauce range under my kwaMlungwana platform. I developed and refined recipes, experimented with fermentation, flavour profiles and ingredients, documented batches and developed the products from concept to finished sauces. The project strengthened my practical experience in recipe development, fermentation, flavour development and food-product development.
Who are some of your customers and can you provide traceable references?My current culinary work has primarily been developed through my own kwaMlungwana food projects and professional kitchen experience rather than an established private-chef client base. I can provide traceable references relating to my culinary work and professional experience where appropriate. As I build my private-chef and culinary-consultation services, I am focused on establishing a strong record of verified client work.
Do you provide any guarantee of your workmanship and/or services. If yes, please share the details here.Yes. I stand behind the quality and professionalism of my work. Services are delivered according to the agreed scope and client requirements. If an issue arises that is directly related to my workmanship or failure to deliver the agreed service, I will work with the client to resolve it fairly and professionally. Any remedy will depend on the nature and circumstances of the issue.