I was selected as one of the judges for the Luju Farm-to-Fork Cook-Off, an immersive experience evaluating two talented finalists competing for the prize. Following the theme of “Forgotten Seeds,” contestants were challenged to showcase skill and innovation using primarily indigenous foods, elevating them in creative ways.
This was a particularly nostalgic moment for me, having been a Luju Cook-Off finalist in 2023. I knew firsthand the pressure and intensity of high-performance, high-speed cooking. Returning as a culinary disruptor and indigenous food innovator was both humbling and inspiring. My expectations for the contestants were high: I wanted to see innovation, technique, skill, and presentation that was truly mind-blowing, all while celebrating indigenous foods—an area I am deeply passionate about in my mission to decolonize the palate, one meal at a time.
I had the privilege of judging alongside Chef Sihle Van vurren from the Eswatini Chefs Association and Chef Zukisani Mrwetyana from Masipheke Cuisines.
