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.