Levo Fara is in the Cooking Crusades. Pretoriaist-based chefs and restaurateurs are determined to address the root causes of persistent problems related to unhealthy eating habits.
“Our ancestors fully understood that we live in a balanced way with the natural world,” she says.
Phala was born and raised in the village of Mohlaletse in Ga Sekhukhune, Limpopo, and graduated from the school's Pretoria campus five years ago, holding a culinary diploma from Capsicum Culinary Studio.
She is the founder and executive chef of HL Culinary, located in Pretoriaist and specializes in Indigenous Epicurean experiences of fine dining. She is also a visionary with a passion for professional photographers, videographers and women's empowerment and promoting African heritage and culture.
We sat down with Farah and asked her about her career path and her love for homemade cooking that makes the most of locally produced ingredients.
When and how did your interest in food and cooking begin?
The sparks of my cooking were lit up at home, watching my late mother. She was an incredible cook, selling food to schools, construction workers and neighbors. Meals like hearty Minest Lawn Soup or Golden Magwinia (Vetkoek). When she saw the chef with passion and purpose, I realized that food was more than nutrition. It's now possible to see love.
My mother not only fed the stomach, but also gave her spirit. And I now have the same heritage in every dish I made.
Tell us about your journey from school to where you are now.
After school I explored various careers, but nothing resonated with me like food. In 2019, I took a leap in my faith and signed up for Capsicum. So I began honing my skills and graduated from my food preparation and cooking diploma in 2020. This course not only featured classic techniques, but also gave us the culinary confidence needed to make your ideas come true. After graduating, I worked in various kitchens in various facilities before launching Restaurant HL Cuisine in 2022. It also develops indigenous foods such as Dried Morogo and Serele, and hosts educational events that spotlight the heritage of African culinary.
What does your current position involve?
As the owner and executive chef of HL Culinary, I do everything from designing menus, sourcing local ingredients, holding tastings, teaching up future chefs to managing operations. He also leads a content creation team to work with projects to preserve and modernise traditional African recipes. HL Cuisine is a space where community, creativity and culture meet. It's where we serve more than food. It provides memories.
Where did the name HL Culinary come from?
H is Herbert for her husband and L is Levo.
Describe a typical 24 hour day for you
My day begins at 5am with prayer and meditation. Breakfast is usually a tender sorghum ridge with raw honey and baobabs. Mornings are spent on emails and planning events. Around noon I visit the local markets and farms, then go back to preparation and cooking. Lunch is light, like grilled free range chicken with indigenous greens. In the evening, there are dishes like goats filled with either private dining events or family dinners, filled with root vegetables. I finish the day by journaling ideas for future cooking and campaigns.
Where do you think you'll be in five years?
HL Cuisine operates a fine dining restaurant, Limpopo Cuisine Retreat Farm and Indigenous Food Research Studio at Tambo International Airport. I want to be known worldwide as a pioneer in Africa's food culture through books, television and mentorship.
What is your specialty?
A luxury restaurant for indigenous peoples. Enhance traditional African cuisine using modern techniques and presentations. Think of a mavere with a beetroot glass mass.
Is there anything you still want to learn?
Yes, fermentation, preservation, ancient African cuisine science. I believe they have the keys to sustainable and soulful cooking.
What do you always find in the fridge at home?
Fresh herbs (such as African rosemary and lemongrass), free range chicken, baobab fruit pulp, fermented sorghum starter, homemade chili oil.
What is your last meal on earth?
Full Village Style Feast: Goat Stew, Morogo, Tiny Yamabele Pumpkin, Ginger Ruibos Tea.
If you had to cook dinner for five celebrities, who would they become and what would they make?
Invite Maya Angelou (Spirit), Oprah Winfrey, Trevor Noah and Chef Ceracy Atadica
And Hugh Masekera (Spirit) and I prepare a 7-course Afrofusion tasting menu with dishes inspired by each guest's journey, from Umngqusho risotto to Smoochluibos-infused Lam Rib.
Do you have a favorite celebrity chef?
Chef Ceracy Atadica. Her work is evidence that African food belongs to the global gourmet stage.
Do you have a favorite cookbook?
African Cookbook by Jessica B. Harris. It's more than a recipe – it's a journey across the continent through food.
What is your favorite kitchen tool?
My cast iron pot. It is timeless and reliable. Perfect container for soulful dishes.
Do you have a final word?
If you're hungry for delicious Indigenous food, come to HL Culinary, located at the corner of Lynwood and Stanket Streets in Wapadland.
Experience the taste of real African excellence with Pretoriaist.
The Capsicum campus is as follows:
Boksburg: Unit 6, Bartlett Lake Office Park, CNR. Reis/Tricard Road, Boksburg Cape Town: 358 Victoria Road, Salt River, Cape Town Durban: 300 Granada Square, 16 Chartwell DR, Umlanga Rocks. Johannesburg: 3 Keys Avenue, Rosebank. Nelson Mandela Bay: 1 New Market Rd, Greenacres, Gqeberha. Pretoria: Menlin Square, South Building, 134 Aramist Avenue, Water Croof Glen. Ruimsig,Roodepoort:Block D, 144 Peter Road,Ruimsig
Please email Capsicum Culinary Studio at sef@capsicumcooking.za or call +27 86 111 2433.
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