There was never any doubt in Lona Mziba’s mind that she would one day pursue a career in the food and hospitality industry. After school she completed a diploma in hospitality management at Cape Peninsula University of Technology (CPUT), graduating in 2022. While working at a call centre, she applied for every job she could find. In desperation, she applied for a job as receptionist, but the agent alerted her to an internship position at Old Road Wine Co. that finally gave her a foot in the door.
Lona (23) took the job but it meant moving from Khayelitsha to Franschhoek, which was a big step for her personally and took some courage. She’s proud of that moment of independence. Her excellent performance and work ethic didn’t go unnoticed and she was soon promoted to a second-in-charge position as chef de partie. “I’m very proud to have received such a promotion at my young age and after only two years on the job,” she says. “I think that says something about me and it proves I’m in the right place.”
She will always be grateful to her lecturers at CPUT who provided guidance, and kept in touch to share advice and information about job opportunities. “We have their numbers on WhatsApp for any time we need advice and I count them as my mentors,” she says. “They’re always there for us.” Wandisile Ncipha, sous chef at Park Inn by Radisson, where she completed her internship as a student, was another guiding light. “We worked together on night shifts and he took me under his wing. He’s always ready with advice and words of encouragement, and I still call on him if I need guidance on how to approach any challenges.”
One of her goals for the future is to expand the small informal venture she’s started. Elegant Confections sells cakes to a few local clients. “I would like to see it develop into a recognisable brand over the next five years,” she says. She would also love to travel the world one day and experience cuisines and cultures outside South Africa.
She enjoys the creative process of experimenting with new desserts and the satisfaction of seeing a new recipe come out perfectly. “And of course, it’s satisfying to see people enjoy a new dish when I serve it and receive compliments afterwards. I love getting that confidence boost.”
Young people often enter the hospitality industry as a stopgap and because it has a relatively low entry bar. “I’d tell anyone who’s considering the service industry to make sure they like it and can stand a high-pressure environment,” Lona says. “There can be a lot of personal conflicts and tension in the kitchen. You need to have a thick skin.”
Lona fondly remembers her six months of in-service training at the Table Bay Hotel, which is a favourite among celebrities. “I got to meet a lot of celebrities face to face, and serving someone you’ve seen on television was very exciting – especially when they talk to you!”
Rapid fire Q&A
- Favourite wine ever tasted? I love all white wines, but I’m happiest with a Sauvignon Blanc or Chardonnay, especially those from our own cellar.
- Binge-worthy TV show? Scandal and How to Get Away with Murder
- Favourite pick-me-up song? "Mother" by Meghan Trainor, and any song from Cairo CPT's album, Love and Light.
- Least-known fact about you? My emotions lie very near the surface. I’m very quick to cry!
- Ideal holiday destination? I’d love to see Mpumalanga and Knysna, two places I’ve never been.