My story

I've always had a thing for art and cooking , i consider cooking as a form of art, with its colours, shapes and sense of the spice aroma. From a young age, I've been fascinated with learning about food and the science and ideology behind the making of it.

Growing up i was the youngest amongst 5 girls. So my sisters would do everything at home. As usual i grew up as the most spoiled kid at home, cooking was the last thing i ever thought about. So my story took a twist when i agreed to a marriage proposal at the age of 19yrs, You know traditionally Umakoti earns respect amongst new family members on the basis of how good her food tastes. lacking enough practice at home my food was far more worse.

Pam The Chef Wife is a brand i formulated back in 2017. the idea behind it was to resonate my name but at the same time embrace the fact that every cooking starts at home with making meals for your family as a mother and as a wife.

As a brand I’ve worked with few companies doing campaign namely Nestle, Nyala, and Handy Andy. And was also featured on Biz Magazine’s, Morning live( SABC News) sharing festive recipes. And also featured as guest chef on Inanda Fm radio and Imbokodo FM

inspiration behind chef pam

pam jili - khumalo

But one day i got a recipe yesigwaqane (beans with mealie meal) And my uncle in-law was so happy with it. to an extent that he would reminds me of it every time he meets me. You know i got inspired by such comments and thought "yah" i can do this thing. So the hunger for getting even more comments from other family members sparked the love for being in the kitchen. I eventually got used to collecting more and more of recipes to try and i started to get more of the comments i wanted. seeing the need to feather my studies my husband advised me to go for something i love doing, something i would do even if i were not to be paid for and that was cooking that is why am where i am today.

Our Core

Values

RESPECT & MORALS

In the context of being a chef and interacting with clients, thoughts related to respect and morals might include considering dietary restrictions, cultural preferences, and ethical considerations when creating and presenting dishes. It's important to treat all clients with respect, accommodate their needs, and adhere to ethical principles in food preparation.

COMMUNICATION

When communicating with clients as a chef, it's important to thoughtfully convey menu options, provide clear explanations about dishes, and address any questions or concerns they might have. Effective communication involves active listening to understand their preferences and dietary requirements, and being open to feedback to ensure their dining experience meets their expectations.

Our product line undergoes vigorous testing to ensure that no ingredient used causes any unwanted reactions on sensitive skin.

HONESTY