In partnership with the African Consciousness Institute, Chef Sine Baduza will be hosting NESIPHO; a celebration of the gifts channelled through us and handed down between generations. Featuring music, food and art that speaks to the many talents that we as Africans hold, Chef Baduza will share her own gift for creating vibrant and contemporary flavors laid over Afrocentric foundations.
"My biological father named me Nesipho when I was born, according to my mother, who insisted on Sinesipho instead. 'Nesipho' means 'with a gift.' At the time I was cooking for friends every Friday, and these friends would come together to express whatever gifts they were discovering within themselves on their personal journeys. Sometimes there would be music, or painting or the like, and it was an ancestral experience for me. I believe we were all born with certain abilities or gifts, and it is our purpose on this earth to find out what those are. "
This evening is to be a space where people can come in search of their own gifts, or to share ones that already might be, or to otherwise give thanks to the ones that have gone before.
Makhaniya Lassi | Beet | Carrot | Apple | Ginger | Mint
Beef Curry, Mngqusho Balls
Curried Caponata Mnqusho Balls (v)
Charred Red Pepper Hummus | Curry Oil
Thai Green Chicken Curry
Thai Green Butternut Curry (v)
Creamy Coconut Pap | Fresh Corn Salsa | Spiced Peanuts
:: VISUALS BY ZIKA CROWNED
:: MUSIC BY ODWA BONGO
ABOUT CHEF SINE BADUZA
Sine Baduza conducted her undergraduate studies at the University of Cape Town with a minor in Finance,
majoring in the discipline of Financial Accounting. She also developed an allure to the world outside her borders and,
following her studies, was afforded the opportunity to work and travel abroad. Having operated a small catering company
with her siblings whilst at university as a means to earn extra income, she discovered a unique experience of using her
culinary skills to work on board privately owned yachts while travelling the United States and parts of South America.
Baduza’s journey landed her in San Francisco where she attended culinary school at The California Culinary
Academy – Le Cordon Bleu (CCA) where she obtained her Associates Degree in Culinary Arts in 2012. Her studies also
afforded her the opportunity to hold a line cook position at Delfina Restaurant under Executive Chef/Owner Craig Stoll and
Chef de Cuisine Brian Chris Gremillion. She also staged at fine dining establishments The Fifth Floor, Bouche, one Michelin
starred Spruce Restaurant, and, most notably, two Michelin starred Atelier Crenn under the first female chef in the United
States to obtain two stars, Chef Dominique Crenn.
It was also while she was in culinary school where she entered some noteworthy culinary competitions. Baduza
was 1st runner up in the West Coast Regionals of the San Pellegrino Almost Famous Chef Competition. She was also placed 2nd runner up in the Luce Culinary Clash Competition where she had the opportunity to work with CCA alumni Chef Daniel Corey of the one Michelin starred Luce Restaurant at the Intercontinental Hotel in San Francisco.
Baduza returned to her home country where she gained further experience in Johannesburg and thereafter, The Test Kitchen under renowned Chef Luke Dale Roberts, as a Chef de Partie. It was here, under the Executive Chef leadership
of Chef Ivor Jones that she learnt that a certain magic exists when one takes something so familiar and adds an element of
surprise when sharing it with others... which is a freedom of self-expression that lies in one’s true essence.
Baduza is one of the founding members of Igqabi Lesithathu, where her self-expression makes use of food as a
medium where the culinary art form depicts a modern interpretation of South African traditional cuisine and its
Tickets available via Quicket.