Veteran chef cooks up a storm

2016-06-30 06:00
 Dora Sitole demonstrates her expertise in the kitchen. Ten City Vision readers can each win a double ticket worth R180 if they SMS the word BONA to 34217 before Monday July 4.

Dora Sitole demonstrates her expertise in the kitchen. Ten City Vision readers can each win a double ticket worth R180 if they SMS the word BONA to 34217 before Monday July 4.

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Dora Sitole is a well-respected figure in the food industry, who began her career in Market Research Africa, where she spent seven years.

She then joined The Canned Food Advisory Service as a cooking demonstrator and later, Home Economist.

During her time at the Canned Food Advisory Service, Dorah gained exposure into the print media, contributing to the food pages of various magazines and newspapers.

Dora fondly recalls her very first food feature, ‘Meals from a Can’ being published in the February 1986 issue of BONA magazine.

Dorah now holds the prestigious position of being one of the Galliova Awards judges and also works as a freelance food writer and stylist.

These roles allow her to do what she loves most – developing and editing recipes, and sharing her wealth of experience and knowledge with aspiring cooks and foodies.

Tell us a bit about yourself; where and when did you start cooking and how was your passion for food kindled?

My passion for food was kindled during my teenage years - I just found myself drawn to the kitchen. I used to cut out recipes from magazines and newspapers, paste them onto a flash note book (which I still have today).

The opportunity to join the Canned Food Advisory Service was a God-sent. I had no previous training in food. I was very blessed to be found by a company that was happy to invest in me and train me in all matters culinary.

I started cooking professionally in 1980. I joined the Canned Food Advisory Service as a cooking demonstrator, visiting schools and housewife groups to educate them about the nutrition of canned foods and to share recipes and ideas of how to cook with cans.

Bona Food for Fun and Funds is a unique project that has touched the lives of thousands. Why are you passionate about being part of Bona Food for Fun and Funds?

There is nothing as fulfilling as being part of a project that seeks to empower women, teach them skills that they can use to start their own businesses and to improve their lifestyles, take care of their families and also create jobs for other women in their communities. They fact that the women are having fun whilst doing this is an added bonus.

At each event you are whipping up a storm in the kitchen while explaining step by step how you can do that at home. What can audiences expect from your cooking demonstrations?

It’s always great to watch recipes come to life during a demonstration. It’s also a chance to learn new cooking skills and be exposed to new ingredients and food trends. We try to impart as much knowledge as we can and the audience gets to interact with us and ask questions and get answers to problems that they might have been experiencing in their kitchens.

What is your top Bona Food for Fun and Funds kitchen tip for our readers?

If one is a serious foodie it is important to have basic cooking utensils, like quality pots and pans, good knives, measuring cups, chopping board etc. If you have good kitchen gadgets and, of course, a good stove and oven, you will enjoy cooking for your family.

What is your food philosophy? The wise words you live and cook by?

Always use good quality fresh ingredients.

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