THE FOODIE COR­NER

House of Thyme based in Rand­burg, Jo­han­nes­burg, serves the most fash­ion­able and gor­geous food in town. Co-own­ers Mpume Jack and On­tiretse Mol­loyi share the se­cret on how to run a suc­cess­ful cater­ing com­pany.

Bona - - Personal Shopper Food -

Tell me about House of Thyme.

We spe­cialise in pri­vate events, cor­po­rate cater­ing and ready­made meal prepa­ra­tions. Our style is con­tem­po­rary meets tra­di­tional cui­sine. We use fresh lo­cal in­gre­di­ents to cre­ate nu­tri­tious and in­no­va­tive dishes.

Have you hosted an event that didn’t go smoothly?

Yes, a few times. We try our best to en­sure that we al­ways de­liver on time. But, there are things that we don’t have con­trol of, such as los­ing power in the mid­dle of cook­ing, and our de­liv­ery ve­hi­cle not fit­ting ev­ery­thing we need.

At what point of your ca­reer did you feel like you had “made it?”

We have big dreams and plans for House of Thyme. We work hard ev­ery day to get to the big “we made it”.

What’s your ad­vice to some­one who as­pires to be in the culi­nary in­dus­try?

Get rid of your fears and just start. Fol­low your pas­sion, find the pur­pose and don’t be dis­cour­aged. Ask for help or part­ner up with some­one who has dif­fer­ent skills to yours.

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