Mbabane – Chef Neliswa Nkala-Maseko has shared a personal account with Independent News and what propelled her from a young age to pursue building her career as brand ambassador and digital storyteller.
She tells her story in a question and answer session.
Question (Q): Good day. It is nice to have you with us today. Can you tell us about the journey in creative and branding?
Answer (A): Good day. It is nice to be welcomed. I can respond briefly by first sharing my background information. I grew up as an orphan. At 12 years old, my life has been a very diverse one including how I grew up, the different homes I lived in with family, and the people I met along the way who played the roles of mother figures in my life, helped to build me and make me the strong woman that I am today. I learnt survival skills at a young age, a strong backbone and how to channel confusion into purpose. That brewed a burning desire to change my life into one that fulfils me.
Q: Can you share a little about your early life and what shaped who you are today?
A: I was born a creative, which was displayed even as a child, I was always different, and had an eye for all things creative, and as an adult, the formal system had no place for me, and my finance career was great and flourishing but I found a better fit in the creative space, baking being the first indicator that I enjoy the kitchen more than spreadsheets. Which has evolved over the years to more of a purpose in food, and thus being a culinary entrepreneur today, working in food, and exploring the world of food and all it has to offer.
Q: What were the pivotal moments or influences that led you to your current career/path?
A: The little memories I have in my mothers kitchen with my sisters, she was a passionate cook and baker, but never turned into more than a hobby and created special moments for our little family. Those special moments will forever be engraved in my memory. And as a child I may not have paid much attention but as an adult I am taken back to that. And I see how this highly influences my take and taste in food and creating unforgettable food experiences.
Q: What are some of the most significant achievements in your career so far?
A: I can name some.
- Piloting an Indigenous Food Innovation project, that has seen the birth of indigenous food innovations like; The 1st of its Kind Maganu Cheesecake, Chuchuza Bread, Mandwandwa Chill Icecream, Emabele cookies, Likotapeni Frostings. And other unveiled products in the pipeline including the use of Emahlala, Umsobo, EManumbela, Umvutfamini, Tincozi, Umkhwakhwa to name a few.
- Being the first Liswati to collaborate with Woolworths Africa, and work with them on a food campaign.
- Being the first young African Chef to be profiled by the UN Ambassador for Gastronomy, and named The Guardian for African Food Heritage.
- Partnering with The world vegetable centre through the TAVI initiative, as an Indigenous Food Innovator
- Leading and running successful campaigns for Brands Like; Woolworths Africa, Eswatini Electricity company, Parmalat, Eswatini meat Industries, Beacon Treats SA, World Vegetable centre
- Starting A food website www.neliswadaily.com which is a my culinary canvas
- Leading a Dessert Masterclass as a Headline chef at the prestigious Standard Bank Luju food and lifestyle Festival.
- Earmarked for the first Leadership Training for young Creatives in the country by the American Embassy in recognition for my work in the creative space. Piloting in September
- Profiled in the prestigious Food & Home Magazine in an upcoming Spring Issue, in celebration of Heritage Month and celebrating my indigenous food innovation projects.
Q: What challenges have you faced in your professional journey, and how did you overcome them?
A: Many include not fitting into the systems in place, and having a diverse and unique product and services offering means I constantly have to answer “Yini loku” questions and explain each product. My ideas sometimes don’t fit into the norms of our local landscape and as a pioneer in this space means there’s a lot of paving to do. And I wouldn’t say these are challenges I have overcome as each day my creative vision evolves, it’s about understanding that as a pioneer this is an ongoing challenge I will face, and gathering the strength and courage to face and conquer my fears.
Q: What motivates you to keep pushing forward in your work despite obstacles?
A: I draw motivation from my late mother, who persevered despite the struggles that come with being a single black woman raising 4 girls, and creating a beautiful life and memories for us. That kind of resilience is applaudable because I never saw her giving up on us till her last breath.
Q: What message do you hope to communicate through your work?
A: More flexibility, a solid support structure for the creative and food space. Funding for culinary entrepreneurs as I believe we are at the heart of cultural preservation and food storytelling for our home country, feeding into a bigger mandate for culture and tourism.
Q: What upcoming projects or goals are you excited about?
A: I am in the process of writing a cookbook, an afro fusion cookbook which I trust will be ground breaking and reshape how we look at indigenous food. And more exciting brand collaborations.
Q: How do you plan to evolve or grow in your work moving forward?
A: If I say this out loud then I give up my secret sauce. But evolving is inevitable, I envision myself embarking on a food’ travel series that will start locally and hopefully regionally and ultimately be international.
Q: Is there something about your journey or work that you feel people often misunderstand?
A: Absolutely. Some think things come easily to me, or there’s some sort of privilege I have, which is untrue. I have worked hard for everything I have and achieved, and I dare anyone who says they handed me something undeservedly to come forward.
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