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<h3>Why did you decide to become a chef?</h3>
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<p>I’m not a chef. I’m a cook. I’m actually not certified. I chose it after someone liked something I cooked and they said, “Hey, you should do a show.” So I gave that a shot. I’ve been cooking since 9.</p>
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<h3>Did you go to culinary school?</h3>
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<p>As previously stated, I did not go to culinary school, although I am. I’m working on a certification with the American Culinary Federation.</p>
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<h3>Is there a chef you admire the most? Who and why?</h3>
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<p>My chefs are not your run of the mill chefs. I follow people who made me love cooking. Not the Gordon Ramsays or the Anthony Bourdains. Joshua Weissman, Brad Leone, Matty Matheson, Barry Lewis and Rie McKlenny. If I had to choose one, it’d have to be Joshua, because he is someone who gave me a lot of advice. He’s such a friendly, lovely human! I sometimes jokingly call him my best friend (but I also want him to be my bestie).</p>
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<h3>What is your favourite cuisine? How many different types of cuisine are you capable of producing?</h3>
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<p>I love Asian cuisine. I studied in Malaysia for a bit and I loved the cuisine. You can’t get it here, but that has to be my favourite! When it comes to producing cuisine, I can pretty much replicate any meal. It’s all about technique. Now to offend everyone: I hate tswana food. Except for seswaa, setampa, pap and dikgobe.</p>
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<h3>What are your favourite meals? </h3>
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<p>Breakfast: Blumenthal scrambled eggs on toast. Simple, but absolutely delicious. I also love muesli with strawberry yoghurt.</p>
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<p>Lunch: I’m a huge chicken fan. So Hotwings possibly with wedges.</p>
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<p>Supper: A toss-up between Oxtail and dumplings or Rothi and chicken curry.</p>
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<p>That being said, I don’t prescribe to the notion of food belonging to a certain time of day. I’ll have eggs and toast at 8pm and eat meat at 5am. Society doesn’t dictate my appetite. I’m a maverick.</p>
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<h3>What is your favourite wine?</h3>
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<p>I guess the real wine lovers may consider me trashy, but I’m a Sweet Red or Rose lover. That’s if I do drink wine. I absolutely cannot stand white wines. Let’s not even get started on Champagne not sparkling wine).</p>
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<h3>Tell me about pairing wine and food.</h3>
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<p>I don’t pair wine with food, but I guess I have a basic idea. I’m a beer guy and I can pair beers with food. But if ever you’re in doubt, just use black label.</p>
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<h3>What do you do to stay current on new trends? </h3>
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<p>The internet is my friend. I stay on trends because of the people I follow on YouTube. I don’t usually do these viral videos. Well, I supposed I did dalgona coffee during lockdown and I did do wool roll bread once, but I usually just make the basics or invent my own tricks. I do, however like watching the hacks they come up with.</p>
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<h3>How do you test the quality of your ingredients?</h3>
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<p>It all comes down to taste. Some things may not look nice, but once they are there, they taste nice.&nbsp; It’s all about how you apply them.</p>
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<h3>Describe your knowledge of food safety.</h3>
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<p>I would like to think that I keep a fairly safe environment. No one has gotten food poisoning/diarrhea. Funny story though: I once catered for the local councilor in our neighborhood and the next day he says he and his wife had terrible diarrhea. That day I had cooked for 40+ people so I wondered if everyone had the squirts. Turns out, they just had some bad chicken from elsewhere. So I’ve never poisoned anyone.</p>
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<h2><strong><span class="has-inline-color has-luminous-vivid-orange-color">Cook it</span></strong></h2>
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<h3>What motivated you to start a cooking show?</h3>
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<p>My show started after someone asked me why I don’t have one. So we tried a pilot episode (featuring Bouncy) and it was terrible. I had a few more awful episodes and nearly gave up. Trying a cooking show in Botswana is not easy.</p>
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<h3>What steps did you take in making your show come to life?</h3>
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<p>Perseverance is key. I had a great partner (Katso Morapedi) who was willing to shoot me all the time. I just pushed and shot and the views racked up. From double digit views to quadruple digits.</p>
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<h3>How was the show received?</h3>
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<p>Cook It has been well received. Sometimes I get yelled at if I don’t put out an episode or if I haven’t done a tutorial on something. I also had a stint on Maru TV before it shut down. Now, that show probably got very few views because it came on at 18:00 during premier league season, so everyone was watching football.</p>
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<h3>What else, besides the show, do you have cooking up for your fans?</h3>
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<p>I’ve been typing up proposals for the past few weeks. I recently started working with Foodies Botswana and there is a lot coming up. Also, I’ll have a show up on Now TV with chef 267. I’m posting content on Cook It as well, but my dream is to do something with Botswana Tourism before I go and do some things out of this country.</p>
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