Talk of black stories that need to be told, forgotten ingredients to be celebrated and “pearls and diamonds” dominated the inaugural SA POC at the Table food conference for people of colour, held in Cape Town this month.
The conference was cross-generational and focused less on the painful past than on present-day challenges and building a better future through education, mentorship and a culture of excellence. Chef Keanon Michaels and indigenous bush doctor Carlo Randall. Photo: Yandisa Nazo/SA POC at the Table Sitole added: “Take care of one another, acknowledge and encourage each other, be each other’s cheerleaders and remember to lift as you rise!
Seshoene’s book is now in its fourth printing, and outselling Jamie Oliver and Ottolenghi in the South African market, according to its publisher, Quivertree Publications.Prior to its publication, there was also the issue of how Seshoene’s book would be put together.I discovered that almost every photographer is white. Every food stylist is white. I was very deliberate… I have a perspective of this food that you can’t possibly have, so I am going to style my own book.
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