Staff

Lorraine Mashishi

Lorraine previously worked at Medscheme Holdings (Pty) Ltd as an Accountant Specialist for a period of 16 years. She gained a lot of experience in cooking from her passed mother who was cooking and selling food and Beverages to leaners at the school. LM’s passion in cooking had forced her to continue selling food and Beverages to the public while she was still working before deciding to start her own business of providing catering and event management services on a part time basis (i.e. weekends and holidays).

Lorraine had further extended her cooking knowledge and attended the following refresher courses:
- Assistant Chef Training
- HAACP

Lorraine Mashishi was trained by Liberty Mamombe under his capacity as Executive Chef and act as Dikgaetsedi Tourism Project Manager who is always available as and when basis depending on the size of the project.

Liberty Mamombe

Chef Mamombe was born on the 10th March 1973 in Zimbabwe. Relocated to South Africa in 2005. To pursue his dream and passion in the food and beverages industry. He is passionate about creating both sweet and savory dishes.

He has also opened himself up to train and groom aspiring chefs in and out of South Africa. In his career, Chef Liberty has cooked for prestigious events and high-profile individuals such as Nelson Mandela State Funeral in the Eastern Cape.

Chef Liberty is a brilliant private chef and offering his services to a widespread of corporate and private clients. Currently he is an Executive Consultant Chef for Blue Hill Private College (Boarding and Day School). He is providing catering services for the boarding school such as breakfast, lunch and dinner for total of 75 students daily and 60 staff members.

The meals include special dietary for sports during the week and weekends also for all school functions.

Educational Qualification

• Chef Liberty has attended his school in St. Columbus Parish School and achieved his A Level British Exam Board.
• He has a National Diploma in Professional Cooking, a Certificate in Business Studies, a Degree in Hospitality Management and International Patisserie Diploma with City & Guilds London.
• His extended qualifications are in Food & Nutrition, Knowledge in Training Chefs, Kitchen & FOOD Hygiene Training, Moderation and Assessment Certificate and First Aid Certificate.
• He is currently studying for a degree in Hospitality Management.
• Other main subjects at Diploma level completed are supervisory management, hotel costing an accounting, computer application, food production larder, pastry, saucer and food presentation.