Introducing Lungi Ngidi - Class of 2024
Lungi Ngidi / Photo: Kathy Pitout Photography
Q&A WITH Lungi Ngidi
1. What inspired you to enroll at Jackie Cameron School of Food & Wine?
It has always been my passion to cook, I have been doing all the short courses to uplift my cooking skills and then I got to the point where I felt that it was necessary for me to study at a culinary school to get more skills and qualification. I visited the school and I fell in love with it.
2. What are you hoping to achieve here?
I am hoping to achieve more skills and more knowledge to help me open my own restaurant.
3. Explain what you are prepared to give of yourself.
I am prepared to give my all - my time and be the best I can be.
4. What is your long-term goal?
To open my own fine-dining restaurant.
5. In how many years do you hope to achieve this?
In two years, I hope.
6. Are you aware that the pressure you’ll be placed under during the course will help you achieve your goal? Elaborate on your ability to cope with pressure.
Yes. From my experience in events management and catering I’ve seen, firsthand, the long hours that one goes through, as well as the pressure of making sure that customers are happy and having a good experience.
7. Do you shy away from hard work? Elaborate on your answer.
No. I am a hard worker and I do not stop when I am tired, I stop when the job is done.
8. Are you willing to perform tasks assigned to you? Give the reason for your answer.
Yes. I am disciplined and follow the orders of those in a higher position. I am also able to work well in a team.
9. Are you aware that the hospitality industry requires you to work on the weekends and public holiday’s whiles guests ‘play’? Comment on this.
Yes. I am aware because in the hospitality you put the experience of the customer first.
10. Who is your favorite international ‘foodie’?
My favourite foodies are South African - Siba Mtongana and Reuben Riffel
11. If food had a personality, what dish would be best like you - and why?
I would call that dish Lungi’s kick off - tomatoes with onions, dry chilies, some bell peppers with sweet and sour sauce and salt. That’s because I am sweet, loving, sociable and this will reflect my love and willingness to embrace other cultures - and salt describe me as a go-getter.
12. Where were you born and raised?
I was born KwaNongoma and raised in a lot of different places.
13. Apart from food what hobbies do you enjoy?
I enjoy networking and socialising with people. I also enjoy running races.
14. What dish do you find least inspiring? Explain the reason.
Scones and biscuits. I prefer making bigger cakes because you can do so much more on them.
15. Name four celebrities you’d like to have at your dinner table. Explain why.
Siba Mtongana – she inspires me as a young black chef who has gained her status of being recognised internationally.
Reuben Riffel – he is extremely successful, and I’d like to have a conversation about his success and learn a thing or two from him. I know I can gain more from him since he has several successful restaurants in South Africa.
Jan Hendrik van der Westhuizen because he is the first South African chef to receive a Michelin star and his restaurant Jan in Nice, France has become one of the most sought-after dining experiences in Europe.
Luke Dale-Roberts because both of his restaurants The Test Kitchen and The Pot Luck Club have won numerous awards.