The native chef kitchen cooking show pitch

The Native Chef Kitchen
Cooking Show
The Native chef kitchen
Cooking show
Face Industries Pty. Ltd.
20013/038239/07
Tax: 9228480183
Director Wandile Magodla
Cell.072 097 1517
thenativechef.magodla@gmail.com
Owner
This is a proposal Cooking Show document prepared
by Wandile Magodla for television vision broadcasting.
All rights reserved. No part of the material may be
reproduced in South Africa or in any other country by
any process, electronic or otherwise, in any material
form or transmitted to any other person or stored
electronically in any form without the prior written
permission of FACE Industries, except as permitted by
the Copyright The copyright law of South Africa
governs copyright, the right to control the use and
distribution of artistic and creative works, in the
Republic of South Africa. It is embodied in the
Copyright Act, 1978 and its various amendment acts,
and administered by the Companies and Intellectual
Property Commission in the Department of Trade and
Industry.

______________________________________________________________________
Title: “The Native Chef Kitchen” Cooking Show
Demographic: All Ethnic groups of South Africa
Age: 18 to people who can still eat and love food
Time: 17h00- 18h00
Logline: “Zidlekaya” the search for South African taste and food for thought with recipes from a journal. The
show is a collection of stories and poems written by the chef, looking for traditional recipes. The show is like
Amazing race meets the naked chef, Jammy Oliver’s style of cooking, preparing restaurant dishes and making
them simpler with a touch of our traditional foods.
Synopsis: I used to imagine and ponder of the kind of food a person finds in our diverse country, would it be
classical dishes or hidden flavours from these Afrikaans names, small towns. I thought of their taste, the smell
their language and the way they would prepare them.
Driving along the N1 I would look out the window and take notes or write music. On our family trips to the
Eastern Cape I remember seeing the lambs in the Karoo eating the green vast land of grass; it must be that there
are more flavoured than the import frozen meats. Traditionally at home we would slaughter cattle for thanks
giving, make food to feed the nation. The fresh taste of lamb made on an open fire, with no braai stand using
just big log, stick looking like a skewer and homemade wire grill and stones. The coal gave the meat a charcoal
flavour that you would not get anywhere else. My family in Graff rennet are hybrid South Africans meaning
coloureds they had this other way of making breakfast that our neighbours would come over and help, we had
chickens and farmed piglets that run free around the house.
The way food was made back in the early 19 hundreds was not at all for survival, but when they had celebration
of some sort. The Harvest from the farmlands grew organic vegetables. It was a normal thing to pick from the
garden and grapes from the porch and ducks that run free could be caught and cooked for Sunday feast.
In many of these South African places you would find that we have families living around these arias, right up
to Namibia until Morocco. When we used the garden route passing the little Karoo towards Mosel bay and
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

George, I always thought of having ostrich meat and making an omelette breakfast in an open field, cooled
down by a fresh Pineapples juice sold on the side of the street in Port Elizabeth and East London.
The Native Chef Kitchen Reality Cooking show is driven by the necessity to involve our youth in
opening their eyes to the many possibilities available; many more than there were previously.
Although the show influences all age groups, it stands to benefit the youth the most. Targeting and
helping the youth is an investment for future generations. The show is created because there are so
many youths that find themselves in hopeless situations, unemployed and exposed to drugs, alcohol
and crime. The angle the native chef takes is to inspire and equip the youth to be productive and
creative, to grow beyond the widespread and deeply-engrained mind-set of being non-starters. We
believe in the many talented youths in South Africa and we want to empower them to be all that they
can be.
The Native Chef Kitchen cooking show will demonstrate to the audience, how you can use the
resources available and building a group economy. The youth in South Africa needs to be actively
engaged. They need to be given platforms through which they can express themselves and give each
other direction, purpose and motivation. The Native Chef Kitchen cooking show wants to work
closely together with government institutions, social development, arts and culture and other civil
society organizations in order to empower the youth in a holistic and positive manner. We must build
role models for and out of the youth of today to make proud the ones that fought for the opportunities
of tomorrow.
It is this necessity that has given birth to and fuelled the idea of a reality cooking show for the people
and future generation. We will achieve the values and goals outlined above by hosting social and
cultural events that encourage broad student based participation in the society. Through the different
events we aim to expose students to educational and informational campaigns that will promote our
values of Ubuntu. The platforms we want to produce will allow youth and students from different
backgrounds and cultures to come together, with the view that a strong, united and informed
community is the basic building block for the positive and sustainable development and growth of
this new generation.
As a young chef I take pride in that we have to balance our careers with cultural, social involvement
and leadership to these core values needed to foster the students.
The key to the success of this undertaking revolves around the interaction between the older role
models and the younger up and coming adolescents in South Africa. The older role models must set
an example and guide the younger generation. The Native Chef intends on doing this by using the
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

medium of the arts to transmit and instil educational messages about food and the ways to prepare the
ingredients.
In the process of the native chef searching for the recipes around the country, we see him working his
way up the ranks of chaffing with the different establishments of restaurants. He discovers technics
of making food simpler and visually attractive and tasty. The main idea is for The Native Chef to
build a restaurant and go thru the challenges he will have to face in putting together a management
team and staff for the restaurant. Until he plans for the opening; the launch and its business practice
will be one of the highlights.
The story of the chef began when he embarked on an apprenticeship at the exclusive,
Buitenverwachting Wine Farm Restaurant, studying under Executive Chef Edgar Osojnik. An intense
three year program, which finished off with six months of theory at The Culinary Academy (TCA) in
Cape Town, is how the chef started. He is now the official Owner and Chef Director of FACE
INDUSTRIES a multi-faceted company. Born in Gugulethu Cape Town, South Africa, during the
heights of apartheid in 1979 growing up was not that easy. Being an ENTP type personality he was
always looking for the reason why and how the world works, and wanted to find solutions in making
it better. In music and poetry was the way he could express his questions and used it as a sort of his
escape. Cooking gave him a therapeutic method of relaxation and built his loving character for food.
Objectives:
• Is to build our communities and produce self-sustainable solutions.
• Seek potential, and in every child there is greatness.
• Instil umuntu ngumuntu ngabathu amongst our youth (spirit of Ubuntu) self
esteem
• We need to look at new ways of implementing our goals in preventing crime.
• Keeping scholars off the street and providing other alternative solutions of extra-
mural and job opportunity for unemployed.
• Feeding schemes to schools and the elderly
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

1. Vegetable garden
2. Food manufacturing
3. Craft design and ceramics crockery
4. Music production events
5. Fundraisers
The Native Chef Kitchen annual plans
This is where we bring together team leaders to
• A three day youth conference camp
• Invite schools that have an influence to others in terms of ACADEMICS, ARTS
AND SPORTS
• Youth workshops for Crime Prevention Solutions, H.I.V awareness and combat
unemployment by creating multi- vision projects
• Workshop issues that affects the youth holistically and plan the way forward
• Designed programs that the students will want to take part in
E.g. youth camps and volunteering jobs
• To get every scholar involved in some activity
• Last but not least this is all done in a team build setup where each group will be
responsible for cooking mails
MAKING IT HAPPEN
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

When the conference has achieved its short term goals, it will have all the data needed by
The Native Chef Kitchen to implement its objectives. A task team will be needed, with
representatives from each school.
PROJECTS
As The Native Chef Kitchen we propose that we bring a skills and development
programs type of a show. Were we will be equipping the youth with cooking skills,
kitchen hygiene, basic food knowledge and its business. With existing organizations we
plan to train the youth to cook, helping a community feeding scheme. The intern from a
correctional service, that has trained in hospitality and has made parole. We teach them
practical ways of catering service, gaining an experience in catering, health and the art of
cooking. We plan to start with a group of 24 for 24 weeks. After the program they
continue with the second stage of the program, which is finding them placement in other
volunteering community feeding scheme projects or in catering companies and hotels.
Possibility of these projects opens doors for other profitable ventures for it to sustain its
self Such as
• A reality television cooking show co-production with Denmark, Spain and
France
• Job creation, retail products production staff
• Employable trained kitchen staff
These are the kind of project that the native chef Kitchen finds to be easy to influence the
youth and receive their undivided attention
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

This treatment is prepared, approved and accepted by FACE INDUSTRIES
Day / Month / Year
Wandile Magodla
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

Cook-off
Music
Sports
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

Print Design
Young Jazz Band Catering
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

Social events
Vegetable gardens
20013/038239/07
Tax: 9228480183
Cell.072 097 1517

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