Different flavours together as one in Emily’s kitchen
"It takes patience and dedication to be a good chef. You have to know your spices, different tastes and how to mix food together to give it a delicious flavour," says chef Emily Rasesemola, a chef at Bolivia Lodge.
POLOKWANE- “It takes patience and dedication to be a good chef. You have to know your spices, different tastes and how to mix food together to give it a delicious flavour,” says chef Emily Rasesemola, a chef at Bolivia Lodge.
Emily, who is a mother of two and hails from Nobody, Ga Mothiba, says she completed her diploma at Solly’s Cooking and Catering School in Mankweng in 2005.
She started working at Bolivia Lodge in 2006 in the scullery, where she worked for three years, assisting in the kitchen when there was a need.
In 2009, she was appointed as a chef and her dream came true.
“When I became a chef, I started learning a lot of things from other chefs in the kitchen and now I can say that I can prepare any meal, at any time. I was born to be a chef, I always liked food and enjoyed trying out different combinations in the kitchen. My mom used to tell me that I loved cooking from a very young age,” says Emily.
“We are trying out a vegetarian menu at Bolivia Lodge.
“It seems to be a favourite among a lot of people who visit our lodge.”
