We are proud to congratulate Executive Sous Chef, Mr Tlholo Nyatlo, from our School of Tourism and Hospitality (STH) who, impressed delegates at the UN World Food Program (WFP) conference. His innovative culinary offering was an ice-cream made from Amasi, a local variant of buttermilk. The focus of the conference was on sustainability of food systems despite climate change, food security, and the use of local, indigenous ingredients in everyday eating. I commend Mr Nyatlo on his creativity in the kitchen which used an ordinary South African staple ingredient drawing on his childhood memories and experiences.

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