Chef brings traditions to dinner table: Iziko-Lam expands to include beef, pork dishes and sweet treats

This week we chat with chef Sharon Ngxoki about the delicious dishes she shares with her clientele through her business, Iziko-Lam Catering.

Q: How did you get started in the catering business, and what inspired you to launch your own company?

A: I launched my catering business in 2020 after gaining practical experience at Radisson Red Hotel in Cape Town. Covid-19 lockdown disrupted many jobs, I had bills to pay and needed to find a way to make money. I’ve always wanted to own my own catering business. Growing up, I used to assist my friend’s mother, the late Nosphiwo Mbatyoti, as she was running two B&Bs and a catering business. She was my role model.

Q: What type of cuisine or catering style do you specialise in?

A: I began selling traditional SA dishes such as samp, umleqwa (hardbody chicken), ulusu (tripe), and veggies. I was overwhelmed by the community’s support, so I expanded my menu to include Gatsby’s beef, chicken, and pork, as well as milkshakes for those with a sweet tooth.

I was lucky enough to start catering for schools in the neighbourhood. Iziko-Lam caters for all types of events, including weddings, tombstone unveilings, funerals, baby showers, parties, meetings and more. I also work as a private chef, catering for American hunters.

Q: What sets your catering business apart from the rest?

A: I create an effective value proposition that starts with understanding the needs and preferences of my ideal customer profile.

Q: What have been some of the biggest challenges you’ve faced running a catering business?

A: Some of the challenges I’ve encountered are the long working hours, not having enough equipment, clients not paying deposits on time and waste management.

Q: Can you share a memorable catering experience that stood out to you, whether it was a unique event or a special client request?

A: My most memorable experience was catering for a client in Durban, Sphamandla Zuke. It was a wonderful opportunity to learn more about another culture, and the respect and love we received from the Zulu people was incredible.

Q: How important is sourcing local or seasonal ingredients in your catering menus, and how do you incorporate them?

A: Using locally sourced ingredients offers many advantages for caterers. Food that comes from the area is often fresher and more flavourful. Working directly with farms is a great way to boost the local economy.

Q: With so much competition in the catering industry, how do you ensure that your business continues to offer a unique taste and experience?

A: I make sure that I listen and understand your customer’s needs. Showing appreciation and promoting a positive, helpful and friendly environment is important. I also have very strict brand preferences. I only use 100% pure products, fresh fruits and vegetables, meat, and dairy products.

Q: Where do you see your catering business in the next few years?

A: My future goals for Iziko-lam Catering in the next two to five years include owning a large restaurant in eKasi (townships) and creating additional job possibilities for unemployed people. I also intend to create my own culinary institution one day.

Q: Is there anything else you would like our readers to know?

A: I also have my own homemade sauce called ‘Eyodumo’.

Q: Where can our readers find you? (contact details/social media)

A: Facebook: Chef-Sharon AnelisiweNgxoki/ Iziko-lam Catering-Chef-Shaz. Contact number: 073-876-3634.

CUISINE QUEEN: Chef Sharon Ngxoki provides a large variety of delicious meals and treats through her catering business, Iziko-Lam Catering. Picture: SUPPLIED

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