Because she transformed her passion into a successful career
She believes that she has transformed her passion into a hugely successful career, as the family means everything to chefs and culinary author Zanele van Zyl.
“My interest in food and cooking started at a young age and grew up in a home where food is the heart of family gatherings and culture. I began to follow this path professionally when I saw my elders cook with passion and care.”
She loved seeing her mother in the kitchen, but it was her husband who encouraged her.
“He was cooking a lot for me when we were dating. His food looked like it was being prepared in the restaurant.
Vanjill, 45, the mother of two girls, says her cooking journey began in 2012 when she was on maternity leave from work as an IT technician.
She chose Capsicum Culinary Studio for her diploma in cooking and meal preparation.
“Capsicum valued excellence and offered a hands-on, hands-on approach to cooking training, and I wanted to learn from the best because I knew school could help turn my passion into a profession.
Her entrepreneurial nature after graduation made her start cooking in Zanel's class. She also decided to publish the cookbook so that those who were unable to attend classes can still access foods that they described as “friendly and tasty.”
To date, she has published three cookbooks, the second of which was Zanele Volume 2, Find in Joy in Cooking, and the Cookbook of the Year Award at Luxe Restaurant Awards. Is her latest product Senidlile Kodwa? It is taken from the phrase “Ishizuru”. That means, “Have you eaten it yet?”
People and food, she emphasizes and goes hand in hand.
“Where I come from, we teach ubuntu. You can write books, but if there's no one who buys my books, they're useless. I never take my followers and supporters for granted. I know they're the ones who created me.”
She explains what comes with her job. “As a chef and food influencer, my days are working on recipe development, content creation, brand partnerships, media appearances, and new cookbook projects. I engage with the community through social media and share tips, ideas and inspiration.
“The two days aren't exactly the same, but I usually start the day early with a light breakfast like fresh fruit or rooibos tea oats. The day and night are often spent on kitchen tests and filming recipes. Netflix.”
Van Zyl still has dreams to come true. “Five years later, I'm seeing my brand expanding globally. I'd like to still work in a French kitchen, launch more cookbooks and create a mentorship program that will help me become a young chef.
And some fun questions:
Always name 5 things in your home fridge:
Fresh herbs, homemade sauce, eggs, seasonal vegetables, butter.
What is your last meal?
Traditional homemade meals: slow cooked oxtails, sumps and beans, malva pudding for chakalakas and malva pudding.
Is there anything I don't eat?
I generally eat most of them, but I tend to avoid over-processed foods and artificial ingredients.
If you hold a dinner party for four celebrities, who will they become and what will they do?
We invite Nelson Mandela (Spirit), Oprah Winfrey, Trevor Noah and Michelle Obama. I offer a Pan Africa inspired menu with dishes such as Jollof Rice Arancini, Peri-Peri grilled shrimp, chakalaka sliders and malva pudding with custard infused with rooibos.
Do you have a favorite celebrity chef?
Yes, definitely Jamie Oliver. He is inspiration and I love his cooking style.
What is your favorite kitchen tool?
My Chef's Knife – it's the most versatile tool and an extension of my hands in the kitchen.
Van Zyl shares three of her delicious recipes.
Creamy spinach plush salmon
material:
8 sheets salmon fillet cream cheese 1kg bathtub 1kg spinach packets handfuls of chopped peppadeu 4 crushed garlic cloves 15ml aroma 60ml butter
method:
Melt the butter. Add the garlic, stir for a few minutes, then add the spinach and peppadeu. Cook for about 4-5 minutes. Add cream cheese and season with aromatics. Set aside to cool.
Place the salmon on a flat surface. Season both sides with salt and pepper. Cut off the slit or pocket about a quarter in the middle. Place the spinach mixture in the salmon “pocket”. Heat the butter and then saute the salmon until golden brown for about 6-7 minutes or until cooked.
Brown Rice and Harmi Salad (Photo from Senidlile Kodwa? Zanele Van Zyl published by Penguin Random House South Africa)
Serve: 4
material:
1 tbsp olive oil
200g of halme cheese, cut into strips or cubes
2 cups of brown rice
One red onion, chopped
1 cup of chopped cucumber
1 tablespoon grated fresh inger
A handful of finely chopped fresh coriander
For dressing
3 tablespoons lemon juice
3 tbsp olive oil
1 clove garlic, chopped
Salt and pepper, taste
method:
Heat the pan over medium heat and add olive oil. Add the haloumi and saute all sides until golden. Remove from the heat.
In a salad bowl, gently mix rice, onion, cucumber, ginger, coriander, and fried halumi. Alternatively, place the halo marsh on top of other ingredients.
To make a dressing, mix all the dressing ingredients until well mixed. Pour it over the salad and throw it
Swiss Roll
material:
3 eggs 75g castor sugar 75g self-enhanced flour 10ml vegetarian oil 1 caramel cream cheese tub handful of raspberry baking paper
method:
Combine cream cheese, caramel and raspberries and gently mix in a bowl and set aside.
Preheat the oven to 180°C. Lightly apply the Swiss roll/flat bread with baking paper. Beat eggs, oil and cust sugar until thick and pale. Sieve the self-enhancing flour into the egg mixture and gently fold it with a metal spoon until everything is incorporated.
Pour the mixture into a pan and bake for 10-15 minutes or until the cake is firm (do not overcook it as this will lead to cracks)
While the cake is baking, sprinkle castor sugar on the tea towel and prepare a clean tea towel.
As soon as you remove the cake from the oven, flip the tin onto a sugary tea towel. Relax the cake from the can and remove the baking paper. I'll roll it up right away. Place the rolled cake in a towel and let it cool.
Once the cake has cooled completely, uncook the cake and spread the cream cheese, caramel and raspberry mixture. Roll up the cake again (no need to use a tea towel this time)
Social Media Handles
For industry-related news, click here.
