Chef Liziwe Matloha’s desire to be the best in everything she does is her recipe for success. This drive has served her well, leading her to build a second career in the food business.
Before she decided to go into the culinary world full-time, Matloha worked in the marketing and advertising field. She catered as a side hustle for five years, before deciding to leave her day job and follow her dream.
Growing up in a big family in Potchefstroom in North West, Sunday lunch was the ultimate reason for everyone to get together. She first started cooking when she was only 13 years old.
“Sundays seven colors was the dish of the day. My mother would get my sisters and I to prepare lunch. We loved every bit of it. Discovering a new recipe and experimenting with my family was just an exciting experience.”
After matriculating from Boitshoko High School she obtained a diploma in media studies from Boston Media House. Years after delaying her passion for food, Matloha started catering for private and corporate functions before she pursued a culinary diploma at Capsicum Culinary Studio.
Today she owns a private restaurant called Dinner at Matloha’s in Boksburg. Through her business she offers cooking classes and caters for events as a private chef. She also permanently employs five people.
Matloha says people who eat and appreciate her food inspired her to become a chef. The fact that her cooking comes from her heart makes her food extra special. She loves being able to work on her dream every day. However, it does challenge her life outside of the kitchen.
“It is crazy hours and work schedules. Difficult clients are the nature of the business. It can be extremely demanding on the body, family life and social life.”
Married and a mother of three, Matloha says her favourite things to do, besides cooking, are spending time with her children and enjoying a warm bubble bath after a long day.
Sharing some quick facts about herself, Matloha says, “I am an introvert, I don’t have friends and I love hip-hop music.”
Matloha is looking forward to establishing a culinary school someday. In the meantime, she serves us a recipe for lovely Chelsea buns.
