Fotchnet, from Morukuru Family Madikwe, started her cheffing career at a five-star establishment, and she describes herself as passionate, confident and creative.

“I can skillfully plan menus, prepare outstanding food, manage budgets and deliver on quality,” she says.

Her reason for becoming a chef, she enthuses, is because she “loves the buzz”.

“[I love working] in a busy environment where I can have creative control and where I can express myself in a job that I love.” And her creative process involves preparation, illumination, evaluation and verification.

“What inspires me is I make time to rest, so new ideas can rise to my mind by reading books or anything that can make me feel peaceful, and connect with other chefs.”

And if she could have dinner with anyone – dead or alive – who would that be and what would she serve?

“My executive chef (Esmaralda). [We would discuss] cooking skills over a bottle of wine.”

Favourite food-and-wine pairing?

“Salmon with a chilled Pinot Noir.”