Alumnus: Zingisa Memela

Perseverance and self-belief pays off for Zingisa Memela.

If you ever wanted proof that South African culinary graduates are making an impressive impact overseas, you just need to look at Chef Zingisa Memela.

Twenty-eight-year-old Memela now finds herself living and working as a chef in Dubai in the United Arab Emirates.

After matriculating in 2014, she wanted to go to a chefs school but didn’t have the finances. However, at the start of 2020, her grandmother offered to pay for Memela to pursue her true passion.

“I enrolled at Capsicum Culinary Studio in Rosebank, Johannesburg, for their one year Professional Chef Programme. After graduation I started my own catering business which kept me quite busy while applying for jobs around the globe. In 2022, I received an email from a recruiting company inviting me to interview for a position at the Atlantis Hotel in Dubai. I flew to Dubai and have been living and working there ever since.”

She explains her current position: “As a Commis chef, I’m responsible for all the prep work in my section. I work in Nobu, a Japanese/Peruvian restaurant with a deep focus on freshness and the highest quality products. Some of my duties include breaking down whole fish and meats, pre-cooking anything that needs to be cooked and making the signature sauces that have made the restaurant famous. When service starts, I’m responsible for preparing the dishes a-la-minute - a French term which signifies a dish is prepared immediately and freshly upon order rather than being prepped or partially cooked in advance. My road to kitchen life was not easy but I am grateful that I am starting my career in Nobu, a world-renowned brand. For me, my story is less about looking back at a career spent abroad and more about how perseverance and belief in oneself will always pay off and help you reach your dreams. Delay is never denial, and I want to encourage people to never be afraid to start over and pursue a different path if they truly believe that’s their calling.”