The uncertainty also creeps in when you start asking yourself questions on whether the work that was started was going to continue without you. I’ve … - Onicca Moloi

We had to combine both our skills with me being a nutritionist and getting a chef who has been working in five-star restaurants in the US. It was a good combination for the times when I am being overly sensitive about the health aspect of things.

There are numerous barriers, I mean the issue of funding was a challenge for me. The business was almost self-funded. The biggest challenge is always the issue of access to funding more than anything.

The ingredient for excellence is that I teach my staff exceptionalism. I have gone to tons of restaurants, and this is what I’ve always been teaching. I used to tell my staff that many people start catering because it’s a business that does not have a lot of challenges. So what kept us in the industry for such a long time is because of what I call exceptionalism and being able to be different in your offering, in your approach and paying close attention to detail.