Chef Xoliswa joins Eswatini Chefs Assocition

Food Engineer, the culinary persona of Chef Xoliswa, a private chef and fine dining curator known for blending gastronomy with storytelling recently took part in the inaugural Taiwan-Africa Vegetable Initiative (TAVI) Traditional Cooking Competition, hosted by the Eswatini Chefs Association. Chef Xoliswa described the experience as both an honour and a defining moment in her culinary journey. Speaking after the competition, he expressed deep gratitude, revealing that she had officially become the newest member of the Eswatini Chefs Association, a milestone she said symbolised both recognition and responsibility. The competition brought together eight of Eswatini’s most talented chefs, each with diverse culinary roots. According to FoodEnginner, the chefs represented a beautiful mix of cultural fusions, generational techniques, and unique perspectives, all challenged to reimagine traditional Eswatini dishes using a surprise basket of vegetables provided by TAVI. He recalled the intensity of the competition, saying that “the pressure was pressuring.” At one point, he admitted, he paused in awe to watch his fellow competitors at work, describing the kitchen as a "living gallery of African culinary brilliance." Each chef, worked with "discipline, focus, and artistry," turning the contest into more than a cooking event, but rather a celebration of preservation, reinvention, and pride in Eswatini’s food heritage. Chef Xoliswa said he was especially honoured to compete alongside what he called "Masters of the Craft", individuals he referred to as Keepers of Tradition. The chef said that although they all came from one small Kingdom, the depth of expression displayed through their dishes was vast and inspiring. Adding to the excitement, Chef Xoliswa proudly shared that he was awarded 3rd place in the prestigious cook-off. He gave a heartfelt shout-out to the overall winner, Sive Bhembe, who he said was his protégé. Chef Xoliswa extended his gratitude to the Eswatini Chefs Association, TAVI, and ECOT for providing the platform and recognising the value of celebrating traditional African cuisine. He encouraged continued efforts to elevate and innovate African food heritage; “one plate at a time.”