Latest / Anele and the Club on 947 / Chef Nokx Majozi is coming home and she’s bringing South African food with her

Transcript

Chef Nokx Majozi is coming home and she’s bringing South African food with her · Anele and the Club on 947

• 0:00
  Speaker 1: Wake up with a pang.
• 0:04
  Speaker 2: And the club nine four seven.
• 0:06
  Speaker 3: Now do you know when you get into radio, every
• 0:08
  Speaker 3: time you do something, your managers meant to ask you this, and.
• 0:11
  Speaker 2: La, what what?
• 0:13
  Speaker 4: What is what?
• 0:14
  Speaker 3: What is it for the listener that you're doing here?
• 0:16
  Speaker 3: What was it in for the listener?
• 0:18
  Speaker 1: Right? How does everyone listening connect with this?
• 0:20
  Speaker 2: It always has to be about the listener.
• 0:22
  Speaker 3: I want to tell you right now that the next
• 0:23
  Speaker 3: forty minutes has got nothing to do with you and
• 0:25
  Speaker 3: everything to do with me. Okay, I am the one
• 0:29
  Speaker 3: who wants to find out about pies from the pie whisper.
• 0:33
  Speaker 1: I'm sure you're going to enjoy it as well.
• 0:35
  Speaker 2: But you know, good for you, good, good good.
• 0:37
  Speaker 1: Everyone wants to know.
• 0:38
  Speaker 3: But I'm having a selfish moment yere right, this right
• 0:41
  Speaker 3: here is all about ANNELI and.
• 0:42
  Speaker 2: Frank because Frank and I like one thing.
• 0:45
  Speaker 1: If we agree on one, Oh, my friend, it's a
• 0:47
  Speaker 1: good pie.
• 0:48
  Speaker 2: Goode's my name is Knocks my Jersey from.
• 0:52
  Speaker 1: Durban to London. Chef Knox is putting South African flavors
• 0:57
  Speaker 1: on the map.
• 0:59
  Speaker 4: In London, and I specialized in pies.
• 1:02
  Speaker 1: Now, of course, it's bringing that journey home with intimate
• 1:05
  Speaker 1: long table dinners.
• 1:06
  Speaker 2: Please welcome the culinary innovator.
• 1:10
  Speaker 1: Chess knocks the Pie Show.
• 1:14
  Speaker 2: Show and she's in the building.
• 1:18
  Speaker 3: Shease knocks, Hello, Hello, Hello, I'm so excited to meet you.
• 1:23
  Speaker 4: Me too. Actually, I think I couldn't sleep today. Really,
• 1:26
  Speaker 4: I'm literally excited for this show.
• 1:29
  Speaker 2: And can I tell you I don't know you.
• 1:31
  Speaker 3: I just came across you on Instagram and I was like,
• 1:33
  Speaker 3: hang on, what's what PhD of pie making is this?
• 1:37
  Speaker 3: And you were like you were you were standing over
• 1:40
  Speaker 3: like a long, long row of pies and you're meticulously
• 1:43
  Speaker 3: decorating them.
• 1:44
  Speaker 2: And I just was like, I do I now have.
• 1:47
  Speaker 3: To fly to London to have the spie.
• 1:51
  Speaker 4: I don't know. Maybe maybe that's where you can be,
• 1:53
  Speaker 4: but no, I'm here now.
• 1:54
  Speaker 2: I'm home for how long.
• 1:57
  Speaker 4: For now? I'm just gonna be here for until end
• 1:59
  Speaker 4: of this month and then I'm back. But there's more
• 2:02
  Speaker 4: plans for me to come back and.
• 2:04
  Speaker 1: To some day.
• 2:05
  Speaker 2: And how long have you been in London now?
• 2:07
  Speaker 4: Is more than twenty years up being in London.
• 2:09
  Speaker 3: Working in the top restaurants in London. And it started
• 2:13
  Speaker 3: because your father gave you a newspaper cutting.
• 2:16
  Speaker 2: Yes, and he said they're looking for chefs. Go tell
• 2:20
  Speaker 2: me about that.
• 2:21
  Speaker 4: So actually, my dad used to work in the harbor
• 2:23
  Speaker 4: and then he used to cook, love cooking. My mom
• 2:26
  Speaker 4: is a very traditional person, you know, cook more zulofood.
• 2:30
  Speaker 4: I would say drama, dumboo stambo all this thing. But
• 2:34
  Speaker 4: my dad was more very innovative. And you know, I
• 2:37
  Speaker 4: don't know how he get that one. But I remember
• 2:39
  Speaker 4: the day there was a newspaper saying they're looking for
• 2:42
  Speaker 4: chefs and I was like, I was like, what is
• 2:45
  Speaker 4: a chef? You know, nobody knew about it that time,
• 2:47
  Speaker 4: because those were the days nobody knew that you can
• 2:50
  Speaker 4: be able to study for being a chef.
• 2:52
  Speaker 3: But did your dad cook with you and that's why
• 2:55
  Speaker 3: he knew that you had a skill in you or
• 2:57
  Speaker 3: did you just want you to get out of the
• 2:58
  Speaker 3: house like ha'ma go do something?
• 3:01
  Speaker 1: No?
• 3:01
  Speaker 4: Actually when I he didn't, he didn't know. But the
• 3:06
  Speaker 4: main thing was when I told him that I want
• 3:08
  Speaker 4: to study, I want to be a chef, it was
• 3:11
  Speaker 4: like a big no, no.
• 3:14
  Speaker 1: Accountant, Yeah, you know the nurse.
• 3:16
  Speaker 4: My dad want me to be a nurt because he
• 3:18
  Speaker 4: want my brother to be a doctor. So me I
• 3:20
  Speaker 4: was gonna be a nurse. He already find that, you know,
• 3:22
  Speaker 4: in visitor of zululand a space for me to go
• 3:25
  Speaker 4: into the nesting, but it was not on my card.
• 3:27
  Speaker 3: Okay, So he gives you this newspaper clipping, go study
• 3:31
  Speaker 3: to be a chef. What's your very next move. You
• 3:33
  Speaker 3: have to find a visa, you have to find the
• 3:35
  Speaker 3: money to go. Who's gonna pay for it? You have
• 3:37
  Speaker 3: to get on a plane. You're in Embanging and you
• 3:39
  Speaker 3: want to go to London. I mean you have to
• 3:41
  Speaker 3: pass so many I mean girls starting Joe Brick, what
• 3:43
  Speaker 3: is what was.
• 3:46
  Speaker 1: Start from beginning start to aid?
• 3:49
  Speaker 2: So walking through it? What happens?
• 3:51
  Speaker 4: So because I already starting to be a chef that
• 3:55
  Speaker 4: I was working for for two years already in Riversarting, Japan.
• 3:59
  Speaker 4: So when that happened, luckily I couldn't get that one
• 4:04
  Speaker 4: that actually posed. But I was lucky enough that Disney
• 4:07
  Speaker 4: World was actually coming to recruits in South Africa. Oh,
• 4:11
  Speaker 4: so they were opening a new result in Florida in USA,
• 4:15
  Speaker 4: so they were looking for chefs and that's where I
• 4:18
  Speaker 4: could be able to go start my journey approach.
• 4:21
  Speaker 1: Wow.
• 4:22
  Speaker 3: All right, so now when you are you know, you
• 4:25
  Speaker 3: around the world and people here, there's a South African
• 4:27
  Speaker 3: chef here, and then you're asked make them the quintessential
• 4:31
  Speaker 3: South African meal.
• 4:32
  Speaker 2: What do you immediately make because it's not a pie?
• 4:35
  Speaker 4: Yeah, you know that the the main thing I always
• 4:38
  Speaker 4: have the corn miller always make pup. Pup is just
• 4:42
  Speaker 4: the best thing because they always have polentza, which is
• 4:44
  Speaker 4: very similar to what we're having.
• 4:46
  Speaker 3: Not as good as though, but just like something is missing.
• 4:49
  Speaker 3: There's just something, yes, it is.
• 4:51
  Speaker 4: But at the same time, if you have, if you know, Bob,
• 4:54
  Speaker 4: how to make pup, you can be able to you know,
• 4:56
  Speaker 4: to to make it even better. And then Chaka like
• 4:59
  Speaker 4: a chaca. I think it is one that blowed them
• 5:01
  Speaker 4: away because they always have this verstebles. But I didn't
• 5:03
  Speaker 4: know that actually we have this beautiful Chacola contra did
• 5:06
  Speaker 4: not dish iconic dish for South Africa. Okay, so bab
• 5:08
  Speaker 4: jackal and the grill mints of course, okay like a
• 5:11
  Speaker 4: man talk for us.
• 5:13
  Speaker 2: Or like a grilled chicken and all of that and
• 5:15
  Speaker 2: that flies.
• 5:16
  Speaker 3: But then there was a fish recipe, a fish carry
• 5:20
  Speaker 3: recipe that you and your dad, yes or like you know,
• 5:23
  Speaker 3: tell me about that?
• 5:24
  Speaker 2: Was it? His thing that he passed on to you. Yeah.
• 5:26
  Speaker 4: So my dad, as I said, he was working in
• 5:28
  Speaker 4: the harbit so he used to come in the morning
• 5:30
  Speaker 4: when he's working in the nights, he will come with
• 5:32
  Speaker 4: some fish, fresh fish, and then you have to scale it.
• 5:36
  Speaker 4: With my brother, you wake up in the morning straight
• 5:38
  Speaker 4: away you have to scale the fish. So that was
• 5:40
  Speaker 4: the thing. I'm like, you know, I learned a lot
• 5:42
  Speaker 4: from him. I didn't even know how to scale the fish,
• 5:44
  Speaker 4: how to clean it and all this stuff, which was
• 5:46
  Speaker 4: amazing at that time. And he used to make this
• 5:49
  Speaker 4: special carry fish carry so I love that one. So
• 5:53
  Speaker 4: that was like the main dish for him.
• 5:56
  Speaker 3: Okay, so how do you then end up being the
• 5:59
  Speaker 3: number one and pastry shaft for pies in London? Because okay,
• 6:04
  Speaker 3: so now is yeah Florida Florida's.
• 6:09
  Speaker 2: And then London London. Way, how do you move from
• 6:14
  Speaker 2: Disney World to the Queen Yeah?
• 6:17
  Speaker 4: Then after after USA, then I decided to go to London.
• 6:20
  Speaker 4: And then when London I was working. Most of the time,
• 6:22
  Speaker 4: I was working more five style luxury hotel because I
• 6:25
  Speaker 4: went to have more experience in terms of being a chef.
• 6:28
  Speaker 4: But and then the last six years that's when we
• 6:31
  Speaker 4: opened in the pie room, which as well, I didn't
• 6:35
  Speaker 4: even I never imagine you living. I'm thinking I'm gonna
• 6:38
  Speaker 4: do price and never even it was not even in
• 6:40
  Speaker 4: my imagination that I'll ever do pies.
• 6:43
  Speaker 3: And and and now they were thinking people come from
• 6:45
  Speaker 3: all over the world and all over London to come
• 6:47
  Speaker 3: and taste your pies.
• 6:49
  Speaker 2: Girl.
• 6:50
  Speaker 4: Yeah, so now there's honestly, it's just I don't know.
• 6:53
  Speaker 4: It's I always pinch myself because actually I travel around
• 6:57
  Speaker 4: the world teaching people how to make the pies.
• 7:00
  Speaker 2: So it's the secret.
• 7:02
  Speaker 1: What is that? What is the number one what's the
• 7:04
  Speaker 1: number one thing about a pie? Because pastry and filling,
• 7:08
  Speaker 1: that's a.
• 7:08
  Speaker 4: Pie, right, that's very important, both of them.
• 7:11
  Speaker 1: Yeah, so what is special about the pastry? Let's start there.
• 7:15
  Speaker 4: Pastry has to make sure when you cook it it's crispy,
• 7:18
  Speaker 4: crispiness of the pastry. And as well, it depends what
• 7:21
  Speaker 4: pastry is because there's so many pastries that you can have.
• 7:24
  Speaker 4: The filling has to go with it because you can
• 7:27
  Speaker 4: have like a chicken and mushroom, but it doesn't go
• 7:29
  Speaker 4: with that pastry or it doesn't go with that dress
• 7:31
  Speaker 4: it because it can be dry something that's so this
• 7:35
  Speaker 4: is what I discover that you know what, it cannot
• 7:37
  Speaker 4: just put a make a pie and then there it
• 7:39
  Speaker 4: depends on the filling. What what is in there, in
• 7:42
  Speaker 4: the in the in the in that feeling. That's what
• 7:44
  Speaker 4: you can have which pastry I'm going to be making.
• 7:47
  Speaker 2: So for instance, because.
• 7:51
  Speaker 1: That's exactly it name because here in South Africa we
• 7:54
  Speaker 1: use the same pastry for every pie. Yes and as well,
• 7:57
  Speaker 1: I love So the special part is the pastry fit
• 8:03
  Speaker 1: the filling.
• 8:04
  Speaker 4: Yeah, that's very important.
• 8:05
  Speaker 1: So you can have different pastries, right, So is it
• 8:07
  Speaker 1: different flavor? Is it more sweet, more salty? Is that
• 8:10
  Speaker 1: how you look at the pastry?
• 8:12
  Speaker 4: I look at how for example, I done the pepper
• 8:16
  Speaker 4: pepper steak pie, but I use instead of using a
• 8:21
  Speaker 4: puff pastry, which we normally use here in South Africa,
• 8:24
  Speaker 4: so I use the there's a there's a fat called
• 8:27
  Speaker 4: suet which is a bief fat. So imagine that as
• 8:30
  Speaker 4: well in the pastry. You're using those fats for for
• 8:33
  Speaker 4: for the beef making the paste. So the flavors already
• 8:36
  Speaker 4: starting from there. So this is how when you're making
• 8:39
  Speaker 4: that paste, when you're making something, it has to go
• 8:42
  Speaker 4: with what even like I'm making like a pop pie,
• 8:44
  Speaker 4: pop pie, I need to use the lad which is
• 8:46
  Speaker 4: the fat from the park.
• 8:48
  Speaker 1: So it's how I complimenting the pork inside because here's
• 8:52
  Speaker 1: the thing.
• 8:53
  Speaker 3: In my travels and having eaten a lot of pies, yeah,
• 8:57
  Speaker 3: I find that sometimes.
• 8:59
  Speaker 2: They get the pastry writ and it's amazing and.
• 9:02
  Speaker 3: Then and then then then the filling is also good.
• 9:05
  Speaker 3: But then sometimes the filling it doesn't have taste. Yes,
• 9:08
  Speaker 3: what your superpower is the South African when it comes
• 9:11
  Speaker 3: to flavor, because I think that's what you were excelling,
• 9:13
  Speaker 3: because we can flavor things right one hundred percent. You know,
• 9:17
  Speaker 3: this is the thing I always like say that we
• 9:19
  Speaker 3: as South Africans, our flavors are so bold.
• 9:22
  Speaker 4: You know, we are not shy to go for for
• 9:24
  Speaker 4: the flavor. Yes, so when you put that when you
• 9:27
  Speaker 4: make a pie, it comes naturally because this is in me.
• 9:31
  Speaker 4: And that's where it's makes a huge difference from what
• 9:33
  Speaker 4: they're doing and what am I doing because I'm adding
• 9:36
  Speaker 4: that you know, South African, you know flavor in that
• 9:40
  Speaker 4: so even when I'm doing something, they can do it
• 9:43
  Speaker 4: and as well, you know, if it's a if it's
• 9:45
  Speaker 4: a beef, pepper steak pie. I don't just have two
• 9:47
  Speaker 4: pieces of meat or and I have meat. It's just
• 9:49
  Speaker 4: say and that's a difference with what I'm doing. I
• 9:52
  Speaker 4: don't I have a gravy there, I have a pie.
• 9:54
  Speaker 1: You want pepper because sometimes I find a pepper steak
• 9:57
  Speaker 1: pie doesn't have enough pepper. It's it's it's just you. Yeah,
• 10:00
  Speaker 1: it's supposed to have that pepper taste.
• 10:03
  Speaker 4: Yeah, you know actually that the pepper steak it was
• 10:06
  Speaker 4: it's amazing part because you know it's our South African pie.
• 10:09
  Speaker 2: That's actually it's not our thing.
• 10:11
  Speaker 4: That's that's our thing. And steak and kidney second, kid
• 10:14
  Speaker 4: is British, but the beggar pie is South African only
• 10:18
  Speaker 4: in South Africa as well. There's no one. Those are
• 10:21
  Speaker 4: the two. The beef pepper steak beef and and the
• 10:24
  Speaker 4: beggar pie. These are South African origin.
• 10:27
  Speaker 1: I did not know too. I did not.
• 10:30
  Speaker 3: And in the world of pies, I'm gonna go first,
• 10:33
  Speaker 3: which flavor can go Cornish?
• 10:35
  Speaker 2: We can that baby can retire?
• 10:37
  Speaker 1: Is that also? The cornish is also a British one.
• 10:39
  Speaker 4: Yes, it's it's it's originally from Cornwall. That says, especially
• 10:43
  Speaker 4: to how they used to make the pies.
• 10:46
  Speaker 1: Because cornish includes the peas and the.
• 10:48
  Speaker 4: Veget carrots and potatoes.
• 10:51
  Speaker 1: Potatoes. Yes, yes, yes, it's that.
• 10:54
  Speaker 4: The look of which is beautiful, but the inside it's
• 10:58
  Speaker 4: not a legabit.
• 11:00
  Speaker 2: To make it. Which pie can go for you? Anything
• 11:02
  Speaker 2: that doesn't have meat, Oh, like a vegetable pie. Yes,
• 11:05
  Speaker 2: but vegetable carry pies can be nice sometimes.
• 11:08
  Speaker 1: Hm.
• 11:09
  Speaker 2: I'm still my good old, good old paper steak. But
• 11:13
  Speaker 2: also I went through a terrible faith Please don't judge.
• 11:15
  Speaker 2: I was hooked on those cheese griller pies.
• 11:18
  Speaker 3: Yes, oh, Frankie, which one can go for you?
• 11:21
  Speaker 1: You know me? I I can appreciate every pie, and
• 11:25
  Speaker 1: it's you know, I think every pie is special. Every
• 11:29
  Speaker 1: pie is special in its own way. But pepper Steak
• 11:35
  Speaker 1: number one, number one, number one, number one.
• 11:38
  Speaker 3: Send us a voice, not zero eight four double zero
• 11:40
  Speaker 3: double zero nine four seven. I'm keen to know from
• 11:42
  Speaker 3: the from the city as well. In all of the
• 11:44
  Speaker 3: flavors of pies, which one can we say? It's okay,
• 11:47
  Speaker 3: you can you can stop in a pie, go do
• 11:48
  Speaker 3: something else.
• 11:49
  Speaker 1: In your least favorite.
• 11:50
  Speaker 2: Your least favorite one. For me, it's definitely cornish.
• 11:52
  Speaker 3: I had it once in my life. Maybe it was
• 11:54
  Speaker 3: a bad bonnish one. I had it once and I
• 11:56
  Speaker 3: said no, and I've seen other people eating it, and
• 11:58
  Speaker 3: I'm like, but you're not happy.
• 12:01
  Speaker 1: But you can't be happy. Listen because if you're picking
• 12:04
  Speaker 1: that out of the seven pies in front.
• 12:06
  Speaker 2: Of you, why I mean you left him and cheez.
• 12:11
  Speaker 3: Steaking, kidney, beggar pie, cheers, grilllas, even.
• 12:14
  Speaker 2: A sausage roll.
• 12:16
  Speaker 1: You went fucking yeah, Okay no.
• 12:20
  Speaker 3: With Chief Knocks on the way, this is fascinating. I
• 12:22
  Speaker 3: told you guys, the next forty minutes is for me,
• 12:26
  Speaker 3: Me and pies.
• 12:26
  Speaker 2: Eh eh, teness Never in your.
• 12:31
  Speaker 3: Life did you think you'll hear a conversation on the
• 12:33
  Speaker 3: radio for forty minutes purely about pies. But when you
• 12:36
  Speaker 3: are Chef Knocks, who has been living in London for
• 12:39
  Speaker 3: twenty years twenty years next chif Knocks more than twenty.
• 12:44
  Speaker 2: Three years.
• 12:45
  Speaker 3: Before that, she was working at Disney World in Florida
• 12:48
  Speaker 3: for a few years. She has been specializing purely in pies.
• 12:51
  Speaker 3: Go find her on Instagram. Chief knogs purely on pies
• 12:55
  Speaker 3: for the past six years. People travel far and while
• 12:58
  Speaker 3: across the world to taste her pies, but when you
• 13:02
  Speaker 3: open a cookbook, frink, can you see a flavor like
• 13:04
  Speaker 3: the chicken one?
• 13:05
  Speaker 1: No, Look, there's obviously this is a very thick cookbook.
• 13:10
  Speaker 2: What's the name of the cookbook.
• 13:11
  Speaker 1: It's called the South African Cookbook, Authentic Flavor Packed Recipes,
• 13:15
  Speaker 1: Cape Town to Durban. It's got everything. Just a few
• 13:19
  Speaker 1: of them that jumped out because I was looking through it.
• 13:21
  Speaker 1: Before we get to the pie section. That's the section
• 13:23
  Speaker 1: I'm interested in, obviously, But there was one here which
• 13:26
  Speaker 1: is a gats Bie. It's a surf and turf gat spie.
• 13:29
  Speaker 1: What it's got minute steak, calamari, rings, vienna sausages, and
• 13:37
  Speaker 1: obviously then the rolls. But look at that Gatsby. Look
• 13:39
  Speaker 1: at it? Oh my, look at that gat So those
• 13:42
  Speaker 1: are in there.
• 13:43
  Speaker 3: There's a bright chicken one, the chili chicken pie.
• 13:46
  Speaker 1: Yes, so hold on, there's so many pies. I'm just
• 13:49
  Speaker 1: quickly going through them. I was looking at the photos
• 13:52
  Speaker 1: because that's what got me really excited. She tells you
• 13:55
  Speaker 1: how to make the pastry, which I think is right.
• 13:58
  Speaker 1: And then there's the lampires. Is that we've spoken about,
• 14:01
  Speaker 1: the pepper steak, this sweet potato Chickpena and Kyle you're
• 14:05
  Speaker 1: not interesting.
• 14:06
  Speaker 2: I'm interested in that one.
• 14:07
  Speaker 1: And then the steak and kidney one is here. But
• 14:10
  Speaker 1: then the Perry Perry Ry Chicken pie. Now you've got
• 14:15
  Speaker 1: to us knocks to us.
• 14:19
  Speaker 4: I think this one is uh the Pry pie. Actually,
• 14:24
  Speaker 4: I just want, you know, to celebrate. We always be
• 14:26
  Speaker 4: South Africa. We're well known with our price, so I
• 14:29
  Speaker 4: just want to celebrate. How can I make something which
• 14:32
  Speaker 4: is like, uh, you know, make us unique in terms
• 14:35
  Speaker 4: of the pies. So I just like had the spin
• 14:38
  Speaker 4: on this one. I make it the pastry and then
• 14:40
  Speaker 4: I was like, Perry Perry Chicken goes very well. We
• 14:43
  Speaker 4: we always like prite, we always you know, so I
• 14:46
  Speaker 4: use it. I said, you know what, let me make
• 14:48
  Speaker 4: something authentic as well as South Africa and we always
• 14:50
  Speaker 4: have Perry Perry Chicken, so let me use it in
• 14:52
  Speaker 4: the pastry.
• 14:53
  Speaker 3: So does the bright flavor that's smoking us of the
• 14:55
  Speaker 3: fry come through in the pie with the pastry?
• 14:58
  Speaker 4: Oh my gosh, I just get even hungry. You know
• 15:01
  Speaker 4: when I make it. Everybody was just like, what the hell?
• 15:04
  Speaker 2: Yes.
• 15:05
  Speaker 4: At the same time, I feel, you know, when you
• 15:07
  Speaker 4: feel like proud to let you know what I'm making
• 15:09
  Speaker 4: something that they don't know, and I don't proud that.
• 15:11
  Speaker 4: You know, what is a bright pie and it's a
• 15:13
  Speaker 4: chicken pie is very South African.
• 15:16
  Speaker 1: This is the burger pie. And let me just say,
• 15:19
  Speaker 1: this is not the burger pie you find in the shop.
• 15:21
  Speaker 1: Yeah my brain. Now look at that patty inside that
• 15:23
  Speaker 1: burger pie.
• 15:24
  Speaker 3: And then there's like the cheese drooping over the burger patty.
• 15:28
  Speaker 3: So we're asking, out of all of the pies in
• 15:30
  Speaker 3: the world that you.
• 15:31
  Speaker 2: Love, which flavor can go? Please? A Cornish pie, moning guys,
• 15:35
  Speaker 2: sousage roll can go that thing. I don't know why.
• 15:39
  Speaker 4: Cornish pies for amer can definitely go.
• 15:41
  Speaker 2: The inside the filling just doesn't make any sense at all.
• 15:45
  Speaker 3: Can we just season it properly or can we let
• 15:47
  Speaker 3: that filler go?
• 15:48
  Speaker 2: Because it feels like the pie that you give somebody
• 15:50
  Speaker 2: who's not a lot to eat spices, you know, somebody
• 15:52
  Speaker 2: with a hernial or something. That's the chicken and mushroom
• 15:54
  Speaker 2: for me.
• 15:56
  Speaker 1: I agree, I want to step in there, because chicken
• 15:58
  Speaker 1: and mushroom can be so bland, like just so bland.
• 16:04
  Speaker 1: But I know I Sea's chicken mushroom is a big
• 16:06
  Speaker 1: thing right in the UK. It's a big thing.
• 16:08
  Speaker 4: Yeah, it's very big, and.
• 16:09
  Speaker 1: It doesn't taste like it tastes. Yeah, I don't know
• 16:11
  Speaker 1: what we're doing here. We're doing it wrong.
• 16:13
  Speaker 4: You know. The main thing is when you're making what
• 16:15
  Speaker 4: they usually do the chicken, they stim it. So you
• 16:20
  Speaker 4: have the vegetables, you make the vegetbas onion carrols, and
• 16:22
  Speaker 4: then you add your chicken with water, add your chicken
• 16:25
  Speaker 4: inside and that water that's gonna be with that with
• 16:28
  Speaker 4: the stock, so it's gonna create that stock. That stock
• 16:30
  Speaker 4: you're gonna it's gonna have the chicken flavor, so that
• 16:33
  Speaker 4: that stock is the one that you're gonna be making
• 16:35
  Speaker 4: when you're making the role where you're gonna be starting
• 16:37
  Speaker 4: to make your sauce, so using that chicken flavor already.
• 16:40
  Speaker 4: So that's where they get their the lemuds from them
• 16:43
  Speaker 4: from the chicken, from the chicken pie.
• 16:45
  Speaker 3: So you walked in over twenty years ago, you say
• 16:48
  Speaker 3: you're gonna go to London and you've got a goal
• 16:50
  Speaker 3: that you're gonna work in.
• 16:51
  Speaker 2: The Base hotel in London.
• 16:52
  Speaker 3: Do you just walk into the hotel in the lobby
• 16:54
  Speaker 3: and you go to the reception and you say, Hi,
• 16:56
  Speaker 3: I'm here.
• 16:57
  Speaker 2: To cook for you guys, and I'm really good.
• 17:00
  Speaker 4: No, you know that. The thing is it's it's gone
• 17:03
  Speaker 4: with experience, you know, the more like when I coming in,
• 17:06
  Speaker 4: I was just you're not gonna believe that time. I
• 17:09
  Speaker 4: was having my CV and I was dropping it in
• 17:11
  Speaker 4: every hotel so that I can be able to get
• 17:13
  Speaker 4: a job. But and then what's so easy? I get
• 17:16
  Speaker 4: a job? So London is easy to get a job
• 17:18
  Speaker 4: as a chef. Really, yes, very easy. And it's it's
• 17:23
  Speaker 4: actually we are shots of the chefs in London. That's
• 17:26
  Speaker 4: the problem. We have shortage of chefs. It's a lot.
• 17:29
  Speaker 2: Okay. Then they say to you, okay, great, this is
• 17:31
  Speaker 2: a paper.
• 17:32
  Speaker 3: Yes you're telling us you can cook, show us you
• 17:34
  Speaker 3: can cook.
• 17:34
  Speaker 2: What do you make with it?
• 17:36
  Speaker 4: Tony? Depends on that that on the on the position.
• 17:39
  Speaker 4: Usually it goes with what restaurant are you applying for.
• 17:43
  Speaker 4: If I'm going for a French, of course I'm not
• 17:45
  Speaker 4: gonna cook. So but you can have a twist of
• 17:47
  Speaker 4: like sometimes now I can be able to have something
• 17:50
  Speaker 4: South African and and you know, introducing something South African
• 17:54
  Speaker 4: or something around them.
• 17:54
  Speaker 3: Okay, let's say you're going to the Mayfe and you
• 17:56
  Speaker 3: want to be a chef at the Mayfe.
• 17:57
  Speaker 2: What the show you're going to make?
• 17:59
  Speaker 4: Oh? You know that one? It's more Mayfa actually is
• 18:04
  Speaker 4: the heart of London, so you know the upgrading of it,
• 18:08
  Speaker 4: you know, I just make it some For example, I'm
• 18:10
  Speaker 4: taking something South African that is very what I can make.
• 18:13
  Speaker 4: I can make my kind of result or you know
• 18:16
  Speaker 4: in Gorbe, but you know is a freens. It's beans,
• 18:20
  Speaker 4: and then I head with a sweet corn with a
• 18:23
  Speaker 4: sweet corn and then you use that one. It's a
• 18:25
  Speaker 4: traditional food that you have here in South Africa. But
• 18:28
  Speaker 4: I'm gonna make it in the way that I'm gonna
• 18:30
  Speaker 4: make it like a resort like more like I add
• 18:32
  Speaker 4: some a little bit of the of the butter parmezan
• 18:35
  Speaker 4: to make it more. But it's something that I used
• 18:37
  Speaker 4: to eat all the time. And guess what, I'm going
• 18:40
  Speaker 4: to add a little bit of traffle because Caesaden has
• 18:42
  Speaker 4: got traffle is not abroad. Now we have traffling Caesa
• 18:44
  Speaker 4: and so that's amazing as well.
• 18:47
  Speaker 1: That sounds delicious. You make three hundred pies a day
• 18:52
  Speaker 1: by hand, yes, and every single one is different, yes, how.
• 18:57
  Speaker 4: Because we have different We'll have for example, the pop
• 19:01
  Speaker 4: pies use all the popms, pepper steak, we have a
• 19:06
  Speaker 4: begger pie, we have a bright pie, we have gosh,
• 19:11
  Speaker 4: we have no so such we do have, but it's
• 19:13
  Speaker 4: not like it's not like much chicken and mushroom, which
• 19:16
  Speaker 4: is very traditional.
• 19:17
  Speaker 3: We have which is the fastest selling one.
• 19:22
  Speaker 4: Beef is always selling, steak, pepper steak is always selling,
• 19:26
  Speaker 4: and chicken, chicken and masha And how early.
• 19:28
  Speaker 3: Do you wake up to be able to because if
• 19:31
  Speaker 3: what time does the shop open? Ten in the morning,
• 19:33
  Speaker 3: then there's a rush. Then the pies are are sold
• 19:35
  Speaker 3: out by like in the afternoon.
• 19:37
  Speaker 1: You know.
• 19:37
  Speaker 4: Now, because now I'm in the now actually I'm in
• 19:40
  Speaker 4: the in the restaurant the pies. Actually I'm doing it
• 19:44
  Speaker 4: like episode now, like the series of pies. And we
• 19:48
  Speaker 4: have like one hundred pies that is just gonna be
• 19:52
  Speaker 4: for like they say, beef pie. The beckerp pie actually
• 19:55
  Speaker 4: has been one of the best ones. We sell it
• 19:56
  Speaker 4: to hundreds of them within thirty minutes.
• 20:01
  Speaker 1: What's gone because there's a queue. There's a que waiting
• 20:03
  Speaker 1: outside side the shop. What is the shop called?
• 20:06
  Speaker 4: Now the shop is called the Pi Room. But now
• 20:09
  Speaker 4: because I'm in the follow restaurant. That's why now I'm
• 20:12
  Speaker 4: specializing more with the advanced pie.
• 20:15
  Speaker 1: Oh yeah, you've been named Code's most hundred most influential
• 20:20
  Speaker 1: woman in Hospitality twice.
• 20:22
  Speaker 4: Who's called code is the hospitality is the main hospitalist
• 20:28
  Speaker 4: that they do more with, Like there's a couple of
• 20:31
  Speaker 4: them catering and the but they do more with anything
• 20:33
  Speaker 4: with a cookie, the.
• 20:36
  Speaker 2: Oscars of Hospitality.
• 20:38
  Speaker 1: Yes, basically like that.
• 20:39
  Speaker 3: So you want to two cookie Oscars because you're an
• 20:42
  Speaker 3: overachiever in Okay, and what other award do you still
• 20:47
  Speaker 3: want to get? I mean most ships are all chasing
• 20:49
  Speaker 3: a Michelin star. Is that you do you want a
• 20:51
  Speaker 3: Michelin Star.
• 20:54
  Speaker 4: I think I wanted Michelin but chef for Michelin for
• 20:58
  Speaker 4: the pies. That's what I want to the world use
• 21:00
  Speaker 4: is there's no title at the moment on that one.
• 21:02
  Speaker 4: I want to create something which is yeah, because this is.
• 21:05
  Speaker 1: The thing about Michelin stars. They are given about the food.
• 21:08
  Speaker 1: It's about the food, it's about the restaurant, it's about
• 21:11
  Speaker 1: the venue. So it makes sense to me that that's
• 21:15
  Speaker 1: what you chase, the perfect pie. Like if Michelin says
• 21:19
  Speaker 1: somewhere in the world you want to taste the pie.
• 21:21
  Speaker 1: This is where you need to go. That would make
• 21:23
  Speaker 1: sense to me. How close are you to that? One year?
• 21:28
  Speaker 2: Half a year, half a year.
• 21:29
  Speaker 3: We're going to get ourselves a Michelin stuff for piles
• 21:31
  Speaker 3: and this is going to be wild.
• 21:34
  Speaker 2: So that Becas are good at everything, honestly, and she
• 21:36
  Speaker 2: will get it.
• 21:38
  Speaker 1: She will get incredible.
• 21:39
  Speaker 3: So just so be clear, I get to London, and
• 21:42
  Speaker 3: which hotel do I go to to go eat your pies?
• 21:45
  Speaker 4: You can go to the follow restaurant now right now.
• 21:47
  Speaker 4: Follow restaurants if a double l o old w. Yes,
• 21:52
  Speaker 4: if a double l ol w the fellow hotel, follow
• 21:56
  Speaker 4: no restaurant, restaurant and restaurant and and and you are
• 21:59
  Speaker 4: there making pies every day every day.
• 22:01
  Speaker 2: Yeah, this is wild.
• 22:02
  Speaker 3: And your book is called the South African Cookbook. I
• 22:04
  Speaker 3: hear there's another there's another cookbook that you're working on.
• 22:08
  Speaker 2: No, my life, it's.
• 22:11
  Speaker 4: Not that it's it's still on the ya.
• 22:15
  Speaker 1: This book is amazing. This should be because it's the
• 22:18
  Speaker 1: South African Cookbook right with NOx my joyy you'll find it.
• 22:22
  Speaker 1: This book. I've gone through all of it now. It's
• 22:25
  Speaker 1: almost like the quintessential South African cookbook, but for everything. Yeah,
• 22:30
  Speaker 1: so it's not it's not specific, it's we cover all
• 22:33
  Speaker 1: of the topics. So you know, I think if you
• 22:36
  Speaker 1: want to get into cooking, this is the book.
• 22:38
  Speaker 2: This is the one.
• 22:39
  Speaker 1: Because you can make from bunni chow to quotas to
• 22:43
  Speaker 1: brie peie to you know, everything's in.
• 22:46
  Speaker 2: A bright pie. Guys, two of my favorite things. A
• 22:48
  Speaker 2: bride and a pie.
• 22:48
  Speaker 3: They got married and Nazi is the one who officiated
• 22:51
  Speaker 3: the ceremony. Chef Notox, thank you so much for your time.
• 22:54
  Speaker 3: We are absolutely so proud of you. But speaking of proud,
• 22:58
  Speaker 3: do you think your dad is proud of you?
• 23:00
  Speaker 4: Yeah, he's not alive, but I'm sure he's proud of
• 23:03
  Speaker 4: me from the journey and as well, I'm so proud
• 23:07
  Speaker 4: of myself being a South African and you know, representing
• 23:11
  Speaker 4: because that's what she was always telling me that, you
• 23:13
  Speaker 4: know what, always remember where you come from and who
• 23:15
  Speaker 4: you are. So this I think I done that, Twine,
• 23:18
  Speaker 4: and I'm proud of it.
• 23:19
  Speaker 3: I'm most proud of the fact that after twenty three
• 23:21
  Speaker 3: years in London, you don't have an inner eccent Hi brother,
• 23:24
  Speaker 3: Hi Bob, hi brather, are you top of the morning.
• 23:27
  Speaker 2: You know what I'm saying.
• 23:28
  Speaker 3: South Africans go to England for two weeks and they
• 23:29
  Speaker 3: come back and everything is in it.
• 23:31
  Speaker 2: And find hear what I'm saying, You know what I mean.
• 23:36
  Speaker 3: And she's out here, a girl from Embanging Me taking
• 23:38
  Speaker 3: over the world, mixed up Michelin Star for Pies.
• 23:42
  Speaker 2: Her name is Shif Nazi.
• 23:45
  Speaker 4: Thank you, Thank.
• 23:46
  Speaker 3: You everyone, now start to making your morning.
• 23:50
  Speaker 2: And on nine four seven