Today I have brought you something that is a little bit different, I am introducing to you Nazira Moosa. She’s the new hot and happening cook with a mission. She wants to teach the world how to cook ZIRA style.
I recently sat down with this cook at heart where we chatted about her newly launched business and her love for cooking. Read our interview below and find out how you can win a set of Crystal Glasses from ZIRA.
How long have you been in the cuisine industry for?
I’ve been in the kitchen since I was 9 years old, but decided to launch this brand this year after moving back to Durbs. I have stayed in Cape Town and Joburg.
When did you know you wanted to be a chef?
I have always wanted to be a cook.
What fascinates you about the kitchen?
What games do you enjoy to play in the kitchen?
Games …. mmmm…. I Can’t tell 😉
What is the longest you ever worked without a break in the kitchen? (every chef has had a busy Saturday night to remember)
Something like 8 hours in a pair of Jimmy Choos…. Eish that was painful.
If you could dress any way you want, what would you wear in the kitchen?
My stilettos, my stilettos and my stilettos … They just make me feel extra special.
What was your biggest mistake when you were a brand new chef?
No mistakes yet.
What would you say will be the best qualities one should have to become not only a good chef, but one who will be sought after by people of discriminating taste?
Humility, spunk and an eye for detail.
What was your worst kitchen disaster?
How long does it take to become a sous chef then the master or executive chef?
I am not a chef … I’m a cook – so I’m not sure of how long it takes to study to become a chef.
Is there any cooking competition for chefs nationally and internationally you’ve ever thought of entering?
I don’t do competitions so I have never thought of entering any.
What would you say is your best masterpiece in the kitchen?
I make the meanest rice concoctions.
Can you describe a prize-winning Dish?
Avocado mousse. People couldn’t get over that you could use avocado in a desert.
What do you think is the Hardest dish to cook?
What do you love most about what you do?
Message of motivation to up and coming chefs;