Swenkie's Table

06/08/2026

pasta

06/08/2026

29/07/2026

This is why I miss self-employed, the joys of your craft and the adventure

22/07/2026

Quick formula : Cost per portion = total recipe cost + number of portions food cost % = ( cost per portion + selling price ) × 100

17/07/2026

Friendly Advice To Mobile Kitchen Owners

Since you are running a fast food business, make sure you have a health and safety certificate on your trailer or hand.

If you don't, metro police might fine you or even impound your mobile kitchen trailer.

You can apply for health and safety certificate at your local municipality or DOH.

Most importantly you must also to have a portable fire extinguisher on your mobile kitchen in case of fire outbreak.

Portable fire extinguisher is available at Makro for less than R500

If Safety Inspectors they can find out you don't comply with the safety regulations, they might fine the owner or person in charge of the kitchen up R2500.

While Metro Police they impound your trailer.

16/06/2026

Brunch is Served

10/06/2026

My wife's approval is everything. The good is good as it looks and worth every cent.

Halla at them in Soweto Purple Plum Food Hub

08/06/2026

Two Paths of a Chef

One path gives you comfort.
The other gives you character.

A quiet dining room teaches hospitality, patience, and the joy of serving people. A busy kitchen teaches discipline, resilience, and the value of hard work. One path protects your peace, while the other shapes your strength.

Every chef faces a choice between comfort and challenge. Growth rarely happens in easy moments. It comes from long hours, hot kitchens, mistakes, pressure, and the determination to improve every single day.

Success in the culinary world is not built by avoiding difficulties but by learning from them. The heat of the kitchen forges confidence, teamwork, and leadership. Every service, every setback, and every victory becomes part of the journey.

The best chefs understand that both paths matter. One reminds us why we love food, and the other teaches us what it takes to master the craft.

A chef isn’t made by easy days. A chef is made by the courage to keep cooking through the hard ones.