ZASasha Small, a Durban-born chef, transitioned from a 20-year career in insurance to pursue her passion for cooking after a challenging personal period. She emphasizes values like generosity, kindness, and service, which were instilled by her parents and continue to influence her work. After completing a Culinary Arts qualification, she established herself in the hospitality industry, co-founding House of Grace Hospitality and Jaffled at Makers Landing. As a private chef, she creates personalized dining experiences, focusing on elevated comfort food with fresh, seasonal ingredients. She highlights the growing demand for Mediterranean flavors and modern South African cuisine, and notes the impact of participating in the Taste Master Professionals competition on her career development.
Bias read (Center): The article focuses on an individual's career change and personal motivations without addressing political ideologies or policies. While the hospitality industry can intersect with economic and social issues, the content does not frame the subject in a politically charged manner. The narrative is bi
